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CapitalPress.com
November 2, 2018
Dine Around Oregon an Expo highlight
By GEOFF PARKS
For the Capital Press
Dine Around Oregon, the
hugely successful dining
event that puts the spotlight
on each year’s Willamette
Valley Ag Expo, heads into
its sixth year in 2018, re-
maining “just a little bit dif-
ferent” from other similar
events.
That’s the evaluation of
Jill Ingalls, the event’s co-
ordinator. She calls Dine
Around Oregon “a pro-
gressive dinner-type hearty
buffet, Oregon-style times
four. That’s because there’s a
full meal buffet with a differ-
ent theme in each of the four
buildings” at the Linn County
Fair & Expo Center.
“You can eat your way
through all of them!” she said.
Lamb is always the high-
light of the meal, she said, be-
Willamette Valley Ag Expo
Diners line up at the 2017 Dine Around Oregon event.
Willamette Valley Ag Expo
cause it is raised on the Reed
Anderson Ranch in nearby
Brownsville and prepared by
Pat Manning, a Brownsville
rancher. Manning picks up the
meat from Anderson just be-
fore the Expo and marinates
and grills it on-site.
“I just like to support the
ag industry and see all the
folks really enjoying it,”
Manning said.
The event originated to
add something special to
Wednesday during the three-
day Expo. Wednesday offers
the longest hours of the week,
10 a.m. to 9 p.m., Ingalls said.
Lindevineyard
supply
• Trellising • Pruning • Harvest
• Fencing • Tree Protection
• Bamboo • Stretch Ties
FFA members help at the 2017 Dine Around Oregon event at the
Willamette Valley Ag Expo.
“Adding something fun
and staying with our agri-
culture theme was the chal-
lenge,” she said. “The Dine
Around Oregon just fits per-
fectly and is very popular.”
She said the value of the
meal would be far above
$30 anywhere else, but Expo
sponsors and partners bring
the cost down to just $12.
The Oregon Cattleman’s As-
sociation contributes Oregon
beef products, the Oregon
Dairy Women bring pounds
and pounds of Oregon cheese,
Stahlbush Island Farms do-
nates produce, and preserved
Oregon products are sourced
from local processors.
Other Oregon products
include beer, wine, cider and
distilled spirits, which all in-
corporate Oregon agriculture
products.
This year a total of 850
tickets will be available, and
event producers are predicting
a sellout prior to the event, In-
galls said.
“Once the sponsors have
all received their allotment,
the tickets will then be sold
online only,” she said. “If
they don’t sell out they may
be available at the door.
“But don’t count on get-
ting one at the door,” she add-
ed. The event is that popular.
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