Bon Appetit: Plate & Pitchfork

University of Portland Chef James Green will be involved in one of this years Plate and Pitch Fork Dinners benefit dinners. 

Saturday, July 24 at Smith Berry Barn in Hillsboro, Oregon

Chef James Green Bon Appétit – University of Portland and
Chef Mark Harris from Bon Appétit – Reed Collage

Wines TBA
Dinner begins at 5:00pm - $125 per person

SEATS AVAILABLE
beneficiaries include  -

Sauvie Island Center
Oregon Tilth


James Green, Executive Chef Bon Appetit at the University of Portland

"I got involved in 2006 to take on a very cool challenge - to be part of a great collaboration of farms, chefs and wine makers who give guests a fantastic, local dining experience unlike any other they have had. We use produce right off of the farm paired with a selection of wines and prepare the meal in a field next to where the guests are seated - cooking on mesquite grills and perhaps a propane burner, we serve an eight course meal served with 5 wines."

James began working in the restaurants run by his father and uncle at age 12. In 1995, he came to Bon Appetit as a sous chef taking the reins at U of P in 2000. James is able to introduce local, sustainable and organic ingredients to the next generation of consumers through the incredible resources our region has to offer. Working at the University, he's been involved in our community through Rebuilding Together - helping families in need of decent housing, Habitat for Humanity, Portland Iron Chef- a benefit for the Portland Relief Nursery, and Cascadia. wines.