Join us for Chef In My Garden 2017, a series of extraordinary fundraising dinners. Our special dinners are created by Portland’s top chefs, with outstanding Oregon wineries, served in stunning private gardens … all to benefit Growing Gardens.
Growing Gardens uses the experience of growing food in schools, backyards and correctional facilities to cultivate healthy, equitable communities.
What a wonderful way to spend a sunny, summer Sunday afternoon, enjoying fantastic wines and an unforgettable meal prepared with fresh, local ingredients by a prominent local chef. Doing good never tasted so Great!
Scroll down to learn about each dinner and to purchase tickets.
Bob Hyland and Andrew Beckman’s sunny hillside garden is perched on the edge of Forest Park in NW Portland and includes panoramic views of Mt. St. Helens and other Cascade peaks. Naturalistic beds and borders feature climate-adapted plants that thrive in Portland’s dry summers, accompanied by summer-blooming perennials. Bob is owner of Hyland Garden Design and Andrew is the former head gardener for Martha Stewart and is now publisher of Timber Press. Maya Lovelace’s Mae channels her grandmother’s southern Appalachian cooking and hospitality through Maya’s culinary training and the bounty of the Pacific Northwest. Portland Monthly says she’s created a “must-eat Portland experience” and named Mae one of its best new restaurants of 2016. Lovelace was also a 2017 semifinalist for the James Beard Rising Star Chef of the Year.
Alfredo Apolloni developed his passion for viticulture and wine making in his youth, while working summers at the family vineyard and villa in Italy. The wines of Apolloni Vineyards represent the roots of Italian tradition, brought to the soil of Oregon, with quality of excellence in viticulture.
The gardens of Thomas McCarley and John Eader are located on an acre of land in the hills of SW Portland. These beautiful gardens feature magnificent established plantings that include multiple rhododendrons, camellias, magnolia and dogwood trees. Highlights include a large ornamental cherry tree and a huge Japanese maple, while mature arborvitae and 30 foot cedar bushes form a backdrop for the pool. This fantastic garden space will once again feature Pat Manning, Executive Chef of Toro Bravo, a Spanish-inspired tapas restaurant created by restaurateur chef John Gorham. Manning sees food as an opportunity for friends to gather together and enjoy each other’s company, and that is how he approaches the engaging, family-style menu at Toro Bravo.
Utilizing organic farming methods and gravity flow production, Lemelson Vineyards crafts estate grown Pinot noir, Pinot gris, Chardonnay, and Riesling from some of the finest vineyards in the Willamette Valley.
Entertainment by Portland’s only synchronized swimming performance troupe, Rose City Raindrops.
This dinner is generously sponsored by Bob’s Red Mill.
Wine for this dinner is graciously provided by Lemelson Vineyards.
(Vegetarian Extravanganza!) Join us in the Westmoreland garden of Curtis Thompson and Joe Mitchoff, with two beautiful acres of rolling grass and trees set on the banks of Crystal Springs Creek. The creek is populated with heron, geese, ducks, beaver and river otter. Complete with a rose garden and a garden chess board, it’s truly an oasis in the city. Enjoy dinner prepared by Chef Sam Smith, accompanied by Chefs Wes Johnson and Nora Antene. Opened in August 2016, Tusk’s vegetable-driven, Middle Eastern-inspired menu is informed by Smith’s time at Philadelphia’s acclaimed Israeli restaurant Zahav and his years as Chef de Cuisine at Portland’s Ava Gene’s. Named a Rising Star in Portland Monthly’s 2016 Best Restaurants issue, Tusk has since received praise from Food & Wine, Bon Appétit, and The New York Times.
Wine for this dinner is graciously provided by Azzurro Wine Company.
Enjoy the grounds surrounding the Oregon City studio of renowned Oregon sculptor Lee Kelly. Over several decades, he’s nurtured this former dairy farm into a forested pastoral Eden with sculptures he’s made over the years nestled among the small ponds and wild, robust greenery. Chef Jason French, owner and operator of Ned Ludd, will share his love of the bounty of Oregon in this beautiful setting. Inspired by classic traditions of farm driven craft cookery, French’s menus perfectly embody his culinary philosophy of seasonally delicious fare.
REX HILL has been making elegant Pinot Noirs for over 30 years in the Willamette Valley at the gateway to Oregon’s wine country. REX HILL honors exceptional single vineyards and continues a legacy of singular Pinot Noirs that reflect their origin.
August 13 – Carlo Lamagna | Twisted Filipino – PURCHASE TICKETS
You’ll enjoy Celine Fitzmaurice and Larry Olson’s Mt. Tabor garden, where Japanese influence meets English garden in an edible landscape, full of plants with an eye toward four season color. Tour Larry’s studio and immerse yourself in the intimate landscapes of his signature photographs. Chef Carlo Lamagna was born in the Philippines, trained in New York and Chicago before traveling to Germany, France and Spain to gather more culinary perspective. Carlo is now focusing on opening a new restaurant, Magna, with Clyde Common’s Nate Tilden. After developing his Twisted Filipino pop-up, which was his own unique, modern twist on Filipino classics, he is ready to bring us great Filipino food to stay. Join us to see firsthand what to expect from the new Magna restaurant opening sometime next year.
Leah Jorgensen is a seventeen-year wine industry veteran making expressive interpretations of France’s Loire Valley wines centered around Cabernet Franc grown in Southern Oregon. The Blanc de Cabernet Franc has landed on the lists of top restaurants and has been the perfect introduction to her Cabernet Franc program.
(Seafood Delight!) There’s so much to explore in Meredith and DA Hilderbrands’ gardens — an impressive collection of local and international sculptures, fun topiary, and winding paths through evergreens and gorgeous shade gardens. At this Oregon City estate , you’ll experience the magic of James Beard nominee Trent Pierce, the Executive Chef and Owner of Roe Restaurant. Trent and his team present a stunning yet approachable array of rotating seasonal dishes based entirely on seafood.
Cooper Mountain Vineyards got its start in 1978 when Dr. Robert Gross and his wife, Corrine, planted the first Pinot Noir and Chardonnay vines. The site’s unique volcanic soils combine with its proximity to the Columbia Gorge and the Chehalem Mountains to produce wines with a strong sense of place.
Wine for this dinner is graciously provided by Cooper Mountain Vineyards.
Our Chef In My Garden dinners include a special meal, prepared by a special chef, for a special night. Modifications politely declined.
If you have a severe food allergy, please contact email@example.com
Thanks to Premier Sponsor Nicky USA for their support of our dinner series.
Tickets are $175 each. The fair market value of each dinner is $125.
All Chef in My Garden fundraising dinner events begin at 4 pm and typically last until around 8:30 pm. You are encouraged to arrive as close to 4 pm as possible to enjoy the gardens.
Thanks to Matt Giraud of Gyroscope Creative for providing design services.