Harvest Festival
to Oct 31

Harvest Festival

October in Oregon is a magical time of year!

Each October the Market and Farm pull together to host you at our HarvestFest! This time of year brings a new meaning to "hustle and bustle!" Fresh apples and pears arrive from our orchards daily and the pumpkin patch and corn maze are ready for visitors. Our store is still full of great local foods, as well as a large number of fun decorations, packaged foods, and fall gift items. 

Read on to see what E.Z. Orchards has in store for this Harvest season!

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5:30pm 5:30pm


This is the big Eclipse Weekend. The Solar Eclipse will be Monday Morning, but we will be celebrating on Saturday evening. You need the sun and moon for an eclipse, for fine dinning you need food and beverage.  Instead of one eclipsing the other, we will be striving for a perfect harmony of flavors.   

To celebrate the celestial event we will be offering a gourmet meal alfresco in our orchards.  There will be five courses highlighting farm fresh local produce and gourmet foods paired with five wines and ciders. The menu will be posted soon. 

Our second and last dinner will be on August 19th  with Chef Carrie Wong from Extreme Chocolates and Catering.  


Crab Apple Conserve & Jambon Mousse

Roquefort Walnut Crackers

E.Z. Orchards - Cidre Dry



First Course

Porc Rillette en Croute

With Hawk Haus Cidre Mustard

E.Z. Orchards - Hawk Haus Cider




Prawn & Scallop Terrine

On Fresh Greens & Herbs with Meyer Lemon Vinaigrette

 Wild Stock - Pinot Blanc




Mary’s Free Range Chicken Thigh Stuffed Pistachio and Foie Gras

Demi-glace au Poulet

Classic Potato Gratin

Braised Leeks

St. Innocent Pinot - Villages Cuvee




Sun and Moon Salted Sables

Carmel Pots de Crème

Stone Fruit Salad

E.Z. Orchards - Pomme

Click here to send an email requesting reservations.  Please include the names of your guests. 

Or, Call 503 393 1506 and ask for Maddy or John

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6:00pm 6:00pm


For our first Farm to Fork Dinner for the 2017 Summer season we are very proud to announce that we have paired with Chef Pascal Chureau and Cristom Vineyards. 

Chef Pascal is the owner of Allium Restaurant in West Linn where he combines his love and awe of the ingredients of the pacific northwest with a mutual need to create delicious and unpretentious food. They focus on fresh seasonal ingredients straight from local farmers and purveyors, the perfect for for an E.Z. Orchards Farm to Fork Dinner. They have the simple yet holistic motto of, " Plates. Drink. Community"   Chef Pascal has taken this motto and expanded it to include a number of events that take you out to the farms and vineyards of Oregon.  This "outside the restaurant" part of his business is known as Field and Vine.  

Cristom Vineyards is the result of a twenty-plus-year collaboration between an engineer, a winemaker and a farmer – who are, first and foremost, stewards of the land.  Founder Paul Gerrie hired Cristom’s winemaker Steve Doerner and Vineyard Manager Mark Feltz in 1992. Together at the winery since day one, they have consistently produced masterful and expressive Pinot Noirs.  Their winegrowing philosophy begins with respect for our land and estate vines, and the natural process of fermentation.  The vineyards and winery are Certified Sustainable by Low Input Viticulture & Enology (LIVE) and are thoughtfully and meticulously farmed with a focus on quality.  With minimal intervention during the winemaking process, Steve guides the wines from vineyard to bottle, producing the ultimate expressions of the stellar fruit Mark grows every vintage.

Menu for July 15th

Smoked Prosciutto Galette

focaccia, currants, idiazabal cheese

Cristom Vineyards - Estate Viognier


Butter Lettuce Salad

Belgian endive, Oregon blue,

oregano buttermilk dressing

Cristom Vinyards - Estate Pinot Gris


Roasted Summer Vegetables

fig vinegar marinade, confit garlic

Grilled Cascade Natural Flatiron

     herb crusted, roasted garlic,

 chive chimi churri

 Crushed Yukon Potatoes

hazelnut butter, smoked salt

Cristom Vineyards - Mt. Jefferson Pinot Noir


Olive Oil Cake

grilled peaches, honey-bourbon syrup,

 crème fraiche

E.Z. Orchards - Pomme


Cristom Vineyards -Tunkalilla Vineyard Reisling 


To make a reservation for this dinner please contact Field & Vine

Click here to order tickets for the July 15th Farm to Fork Dinner. 

Cost: $90.00 per person, includes all food, wine, ciders, and gratuity. 



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