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Upcoming Events

ONE TABLE LEFT//Dinners in the Kitchen – Celebrate Love – 6:30 pm

Celebrate Love at The Kitchen at Middleground Farms

Are you a fan of our seasonal Dinners in the Garden and looking for a romantic and engaging Valentine’s date idea? If so, this Supper Club is everything you are looking for – inside at our cozy barnwood tables with a great view of the action in The Kitchen! The Chefs will describe the courses and give you hints and tips to recreate this menu at home. Join us at one of two seatings for an intimate culinary experience.

THE MENU & PAIRINGS

Chefs Andrea & Kate will walk through an interactive cooking class featuring a four-course seasonal menu where we share the tips and tricks to creating a beautifully paired menu. Jean, our Curator of Wine & Experiences, will educate you on the individual pairings with each course.

On the menu … Thai style mussels with crusty bread~ sous-vide filet mignon steaks ~ confit fingerling potatoes ~ dark chocolate tart with hazelnut and candied grapefruit

GUEST INFORMATION

  • TIMES: Friday, 6:30 pm
  • SEATING: Seating will be offered for parties of 2 at each of our bistro tables, and 4-10 person groups at our two Chef’s tables.  The Wine Barn is also a private dining option for your party of 4-10.
  • DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.
  • PER PERSON PRICE: A per-person cost of $95 will be billed at the close of the evening minus the table deposit.
  • WINE: All bottle selections are an additional cost.  Optional wine pairing will be available.
  • GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SOLD OUT // Future Pastry Chef Class (ages 11 & up)

Cooking Class at The Kitchen at Middleground Farms

Welcome all Future Pastry Chefs!

If your budding young chef is interested in learning a bit beyond the basics of baking, this is the perfect class for them!  They will review necessary basics like:

  • different mixing methods
  • why certain baking rules must be followed
  • advance techniques like meringues, and confections (they’ll make homemade marshmallows!)

Chef Andrea has taught pastry to new chefs in culinary school, so be ready for a fantastic class! We are unable to make exceptions about age as this type of learning requires a bit more maturity than some kids’ camps.  Thanks for your understanding!

SOLD OUT // Dinners in the Kitchen – Celebrate Love – 5:00 pm & 7:30 pm

Celebrate Love at The Kitchen at Middleground Farms

Are you a fan of our seasonal Dinners in the Garden and looking for a romantic and engaging Valentine’s date idea? If so, this Supper Club is everything you are looking for – inside at our cozy barnwood tables with a great view of the action in The Kitchen! The Chefs will describe the courses and give you hints and tips to recreate this menu at home. Join us at one of two seatings for an intimate culinary experience.

THE MENU & PAIRINGS

Chefs Andrea & Kate will walk through an interactive cooking class featuring a four-course seasonal menu where we share the tips and tricks to creating a beautifully paired menu. Jean, our Curator of Wine & Experiences, will educate you on the individual pairings with each course.

On the menu … thai style mussels with crusty bread~ sous-vide filet mignon steaks ~ confit fingerling potatoes ~ dark chocolate tart with hazelnut and candied grapefruit

GUEST INFORMATION

  • TIMES: Saturday, first seating is 5:00-7:00pm and second seating is 7:30-9:30pm
  • SEATING: Seating will be offered for parties of 2 at each of our bistro tables, and 4-10 person groups at our two Chef’s tables.  The Wine Barn is also a private dining option for your party of 4-10.
  • DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.
  • PER PERSON PRICE: A per-person cost of $95 will be billed at the close of the evening minus the table deposit.
  • WINE: All bottle selections are an additional cost.  Optional wine pairing will be available.
  • GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SOLD OUT// Brunch & Bubbles – Breakfast in Bed (Hands-on!)

Brunch & Bubbles Cooking Class at The Kitchen at Middleground Farms

What better way to spend the morning of Valentine’s Day, cozied up, enjoying a delicious breakfast in bed? Joining us at the farm for brunch and we’ll teach you the secrets to making a romantic breakfast spread that is bound to impress. You’ll sip some sparkling wine while learning everything to know about how to conquer the intimidating, yet delicious menu favorite: Eggs Benedict. You’ll flip English muffins into crispy perfection on the griddle and patiently turn batter over itself, turning it into delicious aebelskivers. We’ll explore the many myths behind making a perfectly poached egg and a few ways to make a creamy, light, and lemony hollandaise. We’ll explore a colorful twist on the classic shakshuka as well!

On the menu … Dungeness crab Benedicts with homemade english muffins ~ aebelskiver with lemon curd ~ green shakshuka

The class culminates in a family-style meal around our beautiful barn wood tables.

Enjoy a glass of bubbly upon arrival and one with brunch as well!

SOLD OUT// Date Night Out – Chef’s Tasting for Valentine’s Day

Celebrate Love at The Kitchen at Middleground Farms

A lovely new way to enjoy seasonal cuisine at The Kitchen!  If you are an adventurous eater that loves to learn more about food – this is the perfect night for you.

Here’s what the evening will look like:

You will be welcomed by our sommelier Jean Householder with a delightful wine to pair with your first course.  You’ll then be taken care of by our staff, while Chef Kate delights your palette with a five-course meal paired with wine.

We are currently finalizing the details of the menu & wine pairings.  Think oysters, bisque, beef tenderloin……stay tuned!

GUEST INFORMATION:

      • SEATING: Seating will be offered for parties of 2 at each of our bistro tables, and 4-8 person groups at our two Chef’s tables.
      • DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.
      • PER PERSON PRICE: A per-person cost of $150 will be billed at the close of the evening minus the table deposit.
      • GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SOLD OUT // All Things Ramen (Hands-on!)

Ramen is the perfect comforting, dress-it-up-how-you-like rainy day food. Join us and we’ll show you how to enjoy it all from the comfort of your own kitchen! Gone are the days of prepackaged blocks of ramen noodles, we’ll use the pasta machines to make our own. You’ll learn the secrets behind a delicious and nutritious stock and understand umami with braised pork belly. Plus we’ll make a few fun additions for our bowls and assemble a generous array of garnishes and accoutrements that pleases everyone around our tables.

Class culminates in a delicious family-style meal around our beautiful barn wood tables.

On the menu … fresh ramen noodles in broth ~ braised pork belly ~ pickled shiitake mushrooms

Enjoy a glass of wine or beer upon arrival, and one with dinner as well!

SOLD OUT // Winemaker’s Dinner Series – Argyle

Argyle at The Kitchen at Middleground Farms

We are so excited for our Winter Winemaker’s Dinner Series and sharing our kitchen for a fun and informative demonstration cooking class all about pairing Oregon wines with seasonal food! For this dinner, we welcome Argyle’s Craig Erion.

Craig Erion, Argyle Winery

Craig Erion,
Trade Sales & Marketing Manager

In 2014, Craig came to the Willamette Valley to attend Oregon Pinot Camp and did what he wasn’t supposed to do; he stayed. With years of restaurant and wine experience under his belt, Craig took on the role of Hospitality Director at the then newly renovated Argyle Tasting House in Dundee. After three years of leading a stellar Tasting House team, he handed over the reins and took on the role of Trade Sales and Marketing Manager. Coupling his time as a restaurant sommelier with his experience at Argyle Winery has positioned him to be the ideal ambassador for Oregon’s Original Sparkling Wine House. While his main focus is Oregon, he has occasionally been allowed out in the world to bring Argyle to his hometown of New York and his adopted hometown of Washington DC. One of Craig’s professional goals is to change the mindset of “Sparkling wine is fancy and for special occasions only”.

“Sparkling wine is for special occasions and caviar and oysters, but it’s also for cheeseburgers on a Tuesday.”  – Craig

About Argyle

In 1987, Argyle was founded by pioneering vintner Rollin Soles, with a belief that the cool-climate of Oregon’s Willamette Valley was ideal for producing sparkling wines. Our winemaking program now includes sparkling wines, Chardonnays, Pinot Noirs and Rieslings, which have earned acclaim for their elegance, vineyard-driven character and uncommon ageability.

While Argyle has quietly established a reputation as an Oregon icon, we have remained deeply rooted in the Willamette Valley community, and true to the grower-first ideals that inspired our founding. Today, our estate program includes more than 400 acres, with a remarkably diverse tapestry of microclimates, clonal and rootstock selections, elevations, exposures and soil types.

Argyle’s winemaker Nate Klostermann and his team work in extremely small lots to preserve the nuance and complexity of our estate fruit. The team is continually experimenting with innovations such as skin soaking, whole clusters, harvesting at various ripeness levels and fine-tuning the dosage program.

At its heart, Argyle’s history is a quintessential Oregon tale, complete with the promise of staking claim to new spaces, taking risks, and embracing opportunities and possibilities. It is also a story of a deep and meaningful relationship with the land, with the Oregon winemaking community, and with the wine lovers who have long championed the regions beautiful and distinctive wines.

The Menu & Pairings

Chefs Jessica & Kate will walk through a demonstration cooking class featuring a four-course seasonal menu where we share the tips and tricks to creating a beautifully paired menu.

Jean, our Curator of Wine & Experiences, will educate you on the individual pairings with each course.

The Menu

This seasonal menu will be crafted closer to the event.
Please check back!

Registration Info

SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.
DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.
GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SEATING: Seating will be offered for parties of 2 at each of our bistro tables, at our two Chef’s tables for 4-8 person groups, and in the Wine Barn.

DEPOSIT: A $50 table deposit is required and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $145 will be billed at the close of the evening minus the table deposit.

GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

Additional Details

If you have a party larger than 10, call The Kitchen at 503-746-3030 to allow us to assist you with your reservation.
Please let us know if you or any of your guests are vegan or have a gluten intolerance.

SOLD OUT //Cast Iron Cooking – Funky Steakhouse!

The Kitchen at Middleground Farms

This is the must attend class for every person who feels intimidated by their cast iron pan!

You’ve heard so much about how to use it, whether or not to clean it with soap, and how you should never get it wet and we’re here to demystify the most versatile pan in your collection. We’ll discuss best use practices while we create a funky steakhouse dinner.

We’ll heat the pans up to get the best possible sear on steaks, then make the sauce right in the pan while the steaks rest. You’ll explore the versatility of an enameled pan that can go from stove to oven and look good doing it. Plus, we’ll enjoy a delicious classic bread pudding while we figure out how to maintain the seasoning on our pan despite the mess we made in it!

Class culminates in a family-style meal around our beautiful barnwood tables.

On the menu … mortadella wedge salad ~ New York steak au poivre ~ confit fingerling potatoes with garlic and chili ~ bread pudding

Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!

SOLD OUT //Taste of Thailand (Hands-on!)

Cooking Class at The Kitchen at Middleground Farms

Hot. Sour. Salty. Sweet.  Typically European dishes have a balance of each of these flavor components.  Thai dishes are unapologetically unbalanced.  They balance these flavors within the entire meal.  Higher in flavor, lower in fat. Come into The Kitchen where we will explore the basics of Thai food through proper techniques to create fresh curry paste, work with rice noodles, celebrate fresh vegetables and learn to create a Thai feast that expresses hot, sour, salty and sweet!

On the menu… miang kum ~ fresh red curry paste ~ curry noodle soup with prawns ~  Thai beef salad ~ coconut sorbet with toasted coconut

Class will culminate in a delicious meal shared together at our barnwood tables.

What wine goes well with Thai food?  Our sommelier will guide you!  A wine tasting will be included in the class.  Wine also available by the bottle or glass.

SOLD OUT// Cast Iron Cooking – Funky Steakhouse!

The Kitchen at Middleground Farms

This is the must attend class for every person who feels intimidated by their cast iron pan!

You’ve heard so much about how to use it, whether or not to clean it with soap, and how you should never get it wet and we’re here to demystify the most versatile pan in your collection. We’ll discuss best use practices while we create a funky steakhouse dinner.

We’ll heat the pans up to get the best possible sear on steaks, then make the sauce right in the pan while the steaks rest. You’ll explore the versatility of an enameled pan that can go from stove to oven and look good doing it. Plus, we’ll enjoy a delicious classic bread pudding while we figure out how to maintain the seasoning on our pan despite the mess we made in it!

Class culminates in a family-style meal around our beautiful barnwood tables.

On the menu … mortadella wedge salad ~ New York steak au poivre ~ confit fingerling potatoes with garlic and chili ~ bread pudding

Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!