Abbey Road Farm, the 82-acre farm in the heart of the Willamette Valley, is excited to welcome guests to experience a new monthly intimate elevated tasting and culinary experience, presented by on-site Chef Will Preisch, formerly of Holdfast, in partnership with acclaimed local chefs.

Abbey Road Farm’s first monthly Verdant dinners will include collaborations with Chef Joel Stocks of JEM Supper Club on Sunday, Feb. 20; Chef Gabriel Rucker of Le Pigeon and Canard on Sunday, March 20; and Chef Timothy Wastell of Antica Terra on Sunday, April 10. The first dinner on Sunday, Feb. 20 will be limited to an intimate size of only 20 seats, with tickets available starting at 3 p.m. on Friday, Feb. 4 via https://arfjs.brownpapertickets.com/.

All Verdant dinners will include at least nine courses, beginning at 6:30 p.m. with tickets starting at $250 per person, including a wine pairing and gratuity. Wine pairings will be provided by Abbey Road Farm’s wine collective, as well as Antica Terra wine for the April event with Chef Wastell.

Menus will feature fresh produce from Abbey Road Farm’s garden, inspired seasonal dishes and creative collaborations from Chef Preisch and featured chefs. Guests will have a chance to meet the chefs and kitchen teams as they present each course, along with wine experts explaining each pairing. Abbey Road Farm’s wine collective allows members to produce their own labels at the winery, in addition to producing Abbey Road Farm’s wine and the Wilkens Family Reserve Label.

Abbey Road Farm also hosts Verdant tasting experiences for lunch each weekend, with six-course tasting menus paired with Abbey Road Farm collective wines at 1 p.m. on Saturdays and Sundays. Tickets are available via Tock at $150 per person, including wine pairings and gratuity.

Renowned Chef Preisch will bring experimental flair to each of the unique menus, using ingredients from Abbey Road Farm to craft flavorful, fresh dishes. With experience working at restaurants across Portland including Park Kitchen, Le Pigeon and The Bent Brick before co-founding Holdfast, he has traveled the world to gain experience in international cuisine at high-end restaurants.