Linn-Benton Farm to Table Series

Visit Corvallis and the Albany Visitors Association are pleased to produce a series of farm-to-table dinner parties this summer.

Guests will be able to meet local chefs and learn about the food they prepare and how they source it. They’ll also sample fine vintages from local wineries and learn about their wines and vineyards. These experiences will pair to create an intimate gathering and a memorable culinary experience at a beautiful location.

A portion of the proceeds from these events will be donated to charities and nonprofit organizations, as well as great food and wine for great causes!



Let Chef Matt Bennett of Sybaris Bistro delight you with Albany history while you dine. Each course Chef Bennett creates will be based on an historical menu from restaurants of Albany’s past, while Eugene winemaker J. Scott Cellars pairs with southern Willamette Valley sourced wines.

Part of the proceeds from this event will benefit Albany’s Regional Museum.

  • Location: A private garden overlooking the Willamette River in historic Albany.
  • Time: 4pm-7pm
  • Price: $90/per person
  • Seating limited to 50 people.
  • Purchase tickets at the bottom of this page.

October 2017: Exact date TBA
You’ll meet the executive chef from
Forks & Corks Catering and learn how she sources local foods. You’ll also drink and learn about Cardwell Hill Cellars‘ wines.

Part of the proceeds from this event will benefit Community Outreach, a non-profit organization dedicated to serving children, adolescents and families who are working to overcome a severe life crisis or trauma.

  • Location: Garland Nursery (map)
  • Time: TBA
  • Price: $90/person
  • Seating limited to 50 people.
  • 21+ only, valid ID required.
  • Purchase tickets by telephoning Visit Corvallis. This dinner has been rescheduled from June 18. Tickets purchased prior to June 13 can either be transferred to the October dinner, or refunded. Contact us by email or call us at 541-757-1544 or 800-334-8118 to let us know your preference.

Wine glass against rural landscape, flower collection. Spring begin. purple flower field

5 Comments on “Linn-Benton Farm to Table Series

    • Hi Holly, the menus are totally at the chef’s discretion, as they plan on what to prepare according to the amount of people attending. So far, we have not heard even a murmur about the courses that will be served, although since we know Chef Ridgeway, we can say with confidence that it will be local, fresh, and amazing! Including his signature desserts. 🙂

    • Holly, we got an answer from Chef Ridgeway, here’s the menu: Gazpacho, curried Oregon Bay shrimp, Anderson Ranch lamb stuffed grape leaves, Rogue Blue cheese crisp with fig, Fallen goat cheese shuffle with summer greens, tomato confit, smoked SRF Kurabuta pork rack chop with corn bread pudding, buttermilk panna cotta with mixed berries and hazelnut short bread. Whew!!!

  1. I love love love the menu … Looking forward to tomor. Night
    Thank you for such a exciting experience
    Barbara and Dave Hollander
    Palm Springs calif.

    • Barbara, Thank you so much for attending this amazing evening. We hope you enjoyed it!!

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