What are the opening hours?

Monday 8am - 2pm Tuesday 8am - 2pm Wednesday 8am - 2pm Thursday 8am - 2pm Friday 8am - 2pm

Tournant, Dayton, OR (2024)

08/15/2024

🌊 Out of Office 🌊

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07/29/2024

📣 SEATTLE 📣 We’re coming for you! Farm to Fire Dinner and Cooking Workshop 🔥 Saturday & Sunday 8/3 & 8/4 at the gorgeous property just 30 minutes from Seattle. So excited to bring our fire show northward to highlight the seasonal bounty and cheeses from this beautiful farm and creamery. Want to learn some of our favorite fire cookery techniques in a fun, supportive and interactive environment? Come to our workshop on 8/4! Want to simply sit outdoors on a glorious summer night and let us feed you course after course of seasonal food from the flames? Join us for an al fresco feast on the farm 8/3! Tickets available at the link in our bio and through tournantpdx.com 💙

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07/20/2024

Oh heyyy, just hanging with Chef Erin French of after an afternoon of filming for her new show GETTING LOST, where she and travel, eat and cook their way around the country uncovering inspiration and telling stories of the diverse food landscape along the way. We are so proud to help represent the beauty and bounty of Oregon on this episode which airs tomorrow on . We can’t wait to see it and invite you to come along for the ride with us!

Our warmest thanks go out to Erin for her kindness, curiosity and generosity of spirit, for hosting us for the day, and the whole production team who made this process a complete joy! 🙏🏼💙

07/06/2024

NEW TICKETS 🔥 Open Fire Cooking Workshop | Sunday, July 14, 2024 | Due to the extreme heat in our region this weekend, we’ve rescheduled our fire cooking workshop until next Sunday. Some guests of this previously sold out class are unable to shift dates, so we’ve opened up a handful of spots! If you are keen to come learn fire cookery techniques in a fun, supportive and hands-on environment, visit the Tournant Experiences link in our bio to join us around the fire.

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06/21/2024

Happy solstice, friends. We look forward to longer days filled with light and leisurely evenings spent around the table enjoying the harvest 🌾

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06/13/2024

TOURNANT SUMMER EVENTS ☀️Mark your calendars! Outdoor season is upon us and we’ve got a positively packed summer schedule of events that we’ll be launching this Saturday 6/15 to our mailing list. There will be live fire feasts from pizza parties to full moon dinners, an Argentine-inspired asado and an open-fire take on the classic East Coast clam bake, plus a camping wilderness retreat and some events up near Seattle way. In short, something for everyone who loves good food, farms, fire, nature and spending time with a likeminded community that shares the same interests and values. Be sure to sign up for our newsletter at the Link in Bio if you haven’t already, which will give you first dibs on all the summer fun! We can’t wait to get outside around the fire with you all!

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05/31/2024

Cedar plank shio koji black cod with new potatoes, Hakurei turnips and their greens, flowering baby zucchini and tamari butter mushroom madness 💚

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05/23/2024

Spring, but make it toast 🌿 Grilled bread, fresh sheep’s milk cheese, snap peas, English peas, green garlic.

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05/09/2024

📣 We’ll be at the Oregon AAPI Food & Wine Fest on May 18 & 19…will you? Come find us in the VIP tent serving icy fresh oysters alongside glorious sparkling wine, plus bites inspired by the Cantonese flavor memories of Mona’s youth. So incredibly honored to be among the many talented winemakers and chefs at this second annual gathering. Come support and celebrate the AAPI communities that make our diverse and delicious!
🎟️🎟️🎟️ Visit for more details and tickets!

05/03/2024

📣 Announcing our first ever Open Fire Brunch! This Mother’s Day, Sunday, May 12th, we’ll be hosting an alfresco brunch at the stunning in Oregon wine country. The fine folks will be shaking up some cool cocktails and we’ll be creating a multi-course brunch from the flames. This one is for the moms and anyone else who would rather skip the brunch lines and enjoy a rustic, memorable meal outside in the fresh air with a glass of great whiskey in hand, surrounded by nature. PS, the forecast is warm and sunny! ☀️Purchase your spot in the sun through the link in our bio or at tournantpdx.com 🍳🥓🔥🥃🌿

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04/25/2024

Last night’s Pink Moon has us feeling nostalgic for our full moon dinner last April 🌸🌕✨Held in the big white barn on a misty, moody evening, we served this celebratory dish of burnished cedar plank miso halibut with a spring vegetable riot, pink radish oroshi and radish sprouts 💕

04/12/2023

🌕FULL MOON DINNER SERIES🌕
✨Ticket link in profile✨

We are completely over the moon to announce a fresh new season of Full Moon Dinners with Oregon’s own Westward Whiskey] 🥃

Check out this moony lineup (dates set by nature) then find all the juicy details through the link in our bio:

Flower Moon
May 5, 2023
Dundee, OR

Strawberry Moon
June 3, 2023
Carlton, OR

Sturgeon Moon
August 1, 2023
Dundee, OR

Blue Moon
August 30, 2023
Lilliwaup, WA

Hunter’s Moon
October 28, 2023
Sublimity, OR

All dinners include a feast from the flames in glorious settings featuring vibrant seasonal food, beautiful local wines and festive libations from Westward Whiskey].

Hope to see you under the full moon this season! 🌕🙏🏼💙

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04/09/2023

Cast iron fideuà with rabbit, peas and carrots 🥕 Photo by

04/08/2023

PNW AF 🌲🐟🔥 The Bearded One in the forest showering Oregon sea salt over a trout to smoke slowly on a cedar slab over the flames.

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03/25/2023

Is it winter or is it spring? Apparently it’s both in the PNW, so here’s a dish to crave in any season: smoky clam, chorizo and white bean stew, slowly simmering over the coals in a big ass paella pan 🥘🔥

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03/21/2023

Ushering in the Spring Equinox with a rush of verdant spring dishes bursting with freshness and vitality. Who else is ready to [lovingly] bid adieu to all braised meats, roasted roots and hearty greens of winter and welcome the return of tender shoots, crisp vegetables and vibrant flavors of spring? 🙋🏻‍♀️🙋‍♂️ Should you want to cook any of these dishes, so beautifully captured by , you can seek them out in our Spring Farm to Fire Cookbook, which can be found on our website 🌿💚🌿

03/18/2023

Cabbage Love 💚 We hope you enjoyed some corned beef and cabbage today—as we certainly did!—and that it reminded you just how delicious cabbage can be. Boiled, roasted, shaved raw or seared hard, the humble cabbage is one of our absolute favorite vegetables. Here, we’ve fire-roasted wedges of cabbage until deeply charred and meltingly tender, then topped with an umami-rich garlic, walnut and anchovy vinaigrette. Fresh herbs, marinated white anchovies and a healthy squeeze of lemon brighten things up and keep you coming back for more 🍋🌿

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03/12/2023

A little open fire Sunday brunch inspo: Dutch oven cowboy shakshuka loaded with bacon, beans, eggs, poblanos and ash-roasted alliums. Top with all the fun garnishes—feta, herbs, harissa or your favorite hot sauce—and serve with grilled bread for dunking. 🔥 Photos by

03/11/2023

A-frame flame game 💪🔥

Memories of A-fine day captured by ✨

03/04/2023

🔥NEW RETREAT DATES🔥
Loloma Lodge Open Fire Cooking Retreat | May 29 - June 1
That’s right—it’s so nice we’re doing it twice! There has been such wonderful interest in our upcoming fire cooking retreat that we’ve decided to add another week. Same fire fun, same magical wooded setting, new dates. Check the link in our bio for more deets and come join us in the forest!

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02/23/2023

A rosy-hued dish from last year’s Pink Moon Dinner: Grilled lamb chops, red wine risotto with radicchio and taleggio, preserved lemon and olive relish, saba. This paired so beautifully with ’s "October Moon" Cabernet. Tickets to an all new season of Full Moon Dinners launching soon! 🌸🌸🌸 Hope everyone is as excited as we are!

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02/12/2023

Come learn to cook over the flames with us. Retreats and half-day workshops can be booked at the link in our bio 🔥 Photo by

02/09/2023

Fire roasted, cedar smoked mussels. Piney, briney, smoky and sweet. One of our absolute favorite ways to enjoy les moules! 🌲🌊🔥Photos by

02/08/2023

Cabbage rolls stuffed with leeks, mushrooms, brown bread and dill, served over a napa cabbage slaw with creme fraiche and grainy mustard ✨ Photos by

01/19/2023

Crab, Oyster & Aquavit Social 🦀🦪🍸 Tickets drop this Saturday—save the date! On February 5th, we’re teaming up with our friends to celebrate the Nordic wintertime delights of fresh seafood paired with plenty of aquavit and good cheer in our hygge-heavy private dining room . Icy-fresh oysters, whole steamed Dungeness crabs and locally-distilled aquavit—who’s in?

Whether you’re aquavit-savvy or aquavit-curious, you’ll be in good hands with Krogstad Aquavit master distiller Christian Krogstad and his partner Christina Porter onsite to share their story and knowledge of this distinctive spirit. With celebrated bartender, author and founder raising the bar with aromatic aquavit cocktails, it’s going to be epic!

Tickets open to our newsletter first on January 21st at 9am PST, so be sure to join our community if you haven’t already! We hope to see you around the table for this Scandi Seafood Feast 🌊 SKÅL!

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01/14/2023

Learn to cook over fire with us🔥 Whether you join us for a half-day workshop in the Pacific Northwest or a glorious multi-day retreat in the Croatian countryside, you will come away with new skills, new friends and experience to savor. Explore our educational offerings at the link in our bio and come learn, feast and explore with us!

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01/11/2023

Now here’s a winter salad worth getting excited about (and building a fire for!)💥 Pleasingly bitter chicories tossed with caramelized grapefruit supremes, griddled dates, ash-roasted golden beets and thinly sliced kumquats. Make a dressing by mixing the pulp of a burnt lemon with some harissa, maple and olive oil. Drizzle the dressing over the salad and top with a handful of mint leaves and some rosemary flowers from that massive bush in your yard that you keep meaning to prune back. A seriously delicious and not sad or boring salad for your winter repertoire! 🥗🔥 Photos by

01/07/2023

✨🌕 Full Moon Magic 🌕✨ Tonight, as we celebrate January’s full moon, aka the Wolf Moon, we are reflecting back on the Full Moon Dinner Series we were able to bring to life last year, thanks to the support of all of you and our many wonderful partners. We are happy to share that we’re in the midst of planning another season of these special dinners that celebrate nature, the changing of the seasons and the beauty and bounty of our region and will be announcing them soon! Who will be joining us around the table?

Photos by of our Sturgeon Moon Dinner , presented by

01/01/2023

A big, beautiful chambray cheers from all of us at Tournant! Wishing you a delicious new year ahead filled with all the people, places and things you cherish the most! 🥂 Team, we adore you all (pictured and not) and can’t wait to create more meals, magic and memories together! 😘💙

01/01/2023

Like many, we are reflecting back on this year and savoring all the memories made and lessons learned. It was admittedly a bit of a rocky start filled with challenges and unknowns, but we’re incredibly grateful that it somehow blossomed and fruited into a year of great learning, meaning and abundance for us.

We chased a lot of dreams and we couldn’t have done so without your encouragement and belief in us. We launched our Full Moon Dinner Series, taught more open fire cooking workshops than ever before, hosted two multi-day live fire cooking retreats in the Pacific Northwest, and opened the doors to , our private dining room in Oregon Wine Country.

We’ll always remember this year as one of creative expression and growth, where we were able to share those things that are truly important to us. With very full hearts, we thank you all for being a part of our community, for supporting us and showing us you care about the same things we do—community, connection, nature and damn fine local, seasonal food and cooking—by inviting us to cook for your most special life moments, attending our events, workshops and retreats, and partnering/collaborating with us.

Biggest chambray hugs and high fives to our incomparable team, without whom none of this would be possible nor as gratifying or fun 💙💙💙 To the farmers, ranchers, fishers and foragers who provide us with such bountiful, beautiful food: you are our inspiration 🙏🏼🙏🏼🙏🏼 Cheers to more food, fire and love ahead! 🥂✨ 2023, we’re coming for you! 🫵🏼

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