Field & Vine's farm-to-table event series Dinners in the Field opens its 2015 season of meals at local farms, ranches, and wineries with a farm-to-urban-winery dinner at the SE Wine Collective. Guests are invited to sip Northwest wine made in house, engage with the chef Pascal Chureau of Field & Vine (and West Linn's Allium Bistro) as he prepares the evening’s six-course meal—complete with spring onion tarts, fava beans with roasted prawns, culotte steak with green garlic chimicurri, and creme fraiche rhubarb pie—while chatting about local agriculture, surrounded by fragrant barrels and good company.

Yes, this is pretty early in the year to kick off a farm-to-fork dinner series, but as chef Chureau explains, “Local farms, vineyards and ranches are the heart of this area. They are the reason we all are passionate about the food we cook, the food we eat, and the food we experience. It’s in the connecting to the land and the people—farmers, winemakers, ranchers, distillers, cheesemakers—in a very real and personal way. It’s why we do what we do, and why we absolutely had to expand our dinners to span all four seasons.” In case of rain, spring, late fall, and winter events will be held in barns, barrel rooms, and cozy tents.

Tickets for the kick-off event on March 24 at the SE Wine Collective start at $85 and can be purchased on the Field & Vine website, but we’ve got a pair of tickets to give away to one lucky reader. To enter, tell us why local farms are important to you in the comments below. We'll pick a winner at noon on March 19.

Can't make it to the kick-off? Here's the rest of the 2015 schedule: