Taxonomy: 2022 Tour

This stunning orchard on the famed Hood River Fruit Loop is a seriously breathtaking venue for an open-air meal. From the table, you’ll get spectacular views of Mt. Hood, the sparkling Columbia River, and rolling hills dotted with evergreens and wildflowers. Not to mention the lingering scent of ripening apples and pears and a particularly gorgeous sunset. We first came to Pear Ridge last year after an introduction from Jim’s brother Bill — an organic pioneer who’s consulted with orchardists around the world including our host Jason Mann. Guest chef Ryley Eckersley has worked in countless restaurants around the world, from New York to London to Belize to Barcelona, before joining the team at Quaintrelle. Since settling in Portland, he’s made close connections with the region’s plethora of local farms and producers, which inspire his inventive seasonal menus at Quaintrelle. We first worked with Ryley last year at Ayers Creek — and we are thrilled to have him back in the field kitchen for our meal between the trees.

The very old Pinot Noir and Chardonnay vines at Cooper Mountain were planted by Dr. Bob Gross and his wife Corinne back in 1978. At first, the family sold grapes from the Old Vines Vineyard to other wineries. They began making their own Cooper Mountain wines in 1987 and were early adopters of organic and biodynamic farming practices, earning certificates from Oregon Tilth and Demeter. Today the family farms five estate vineyards and daughter Barbara is at the helm. We’ll gather at the long table to dine in the splendor of the Willamette Valley and savor wines that reflect the family’s deep commitment to the soil. Meanwhile, guest chef Heather Kintler will craft the evening’s meal in the field kitchen. Before opening Normandie, Heather spent 16 years as Executive Sous Chef at The Veritable Quandary (or VQ), one of Portland’s oldest and most beloved restaurants. She also spent time as Sous Chef & Co-Farm Manager at Side Yard Farm & Kitchen, where she developed an even deeper appreciation for thoughtfully grown produce and root-to-stem vegetable cooking. Normandie is a seafood-centric bistro that celebrates the abundance of the PNW — combining simple ingredients with bold flavors and elevated techniques. We can’t wait to see what she cooks up between the vines for us.

Lopez Island is stunning any time of year, but perhaps never more so than late June — when the sun stays high in the sky until nearly 10pm and forests of fir trees meet sparkling teal blue seas along the rugged coast. Watmough Bay Farm is a particularly picturesque spot on the island. Husbands and farmers Derek and Abe grow a variety of seasonal vegetables and herbs plus chickens and goats. Their pristine produce is beloved by local chefs including guest chef Nick Coffey. Nick’s Ursa Minor is famous for its obsessively seasonal rotating menu, changing daily to adjust for what’s available on the island. Prepare for an abundantly creative meal using plenty of Watmough’s homegrown goods plus some fresh-caught fish and perhaps a few wild edibles from the surrounding woods.

Visiting the San Juans in late June is pure magic. The clear blue water shimmers beneath a sun that stays up late into the evening; the smell of fir trees, salt water, and summer lingers in the air. And Orcas Farm is a particularly special place all on its own. There are heritage apple trees, free-grazing sheep and bountiful beds of specialty fruits, vegetables, flowers and herbs that farmers George and Molly grow for the local community — including some of the island’s best chefs. Among those chefs is Jay Blackinton of Hogstone’s Wood Oven. Jay is deeply committed to seasonality and locally grown goods, and his menus are constantly changing depending on what’s available nearby. He’s also a hunter, butcher, forager and a master of the wood burning oven. Expect a wood-fired feast featuring Orcas Farm’s summer bounty, plus a few foraged things perhaps.