Community Plate

McMinnville! We're happy to report that we've finalized an agreement for the Community Plate space and it will soon be home to a new Indian restaurant. More details forthcoming but, for now, we're thrilled to welcome some culinary diversity to our already delicious restaurant community.

Also: we have a few decor items to give away so keep your eye out for those coming soon!

Hazelnut Granola recipe now on our website… gluten free and **almost** vegan (uses local honey)!

By request, the recipe for our original veggie burger is up on the homepage of our website.

Repost from September 21, 2014. This was the birth of the lemon ginger scones and from that day forward, they were in permanent rotation in the pastry case. Recipe on the homepage of our website.

https://www.communityplate.com/

If we didn’t tell you they’re gluten free, you’d never know.

Gluten free blueberry muffin recipe now up on the homepage of our website.
https://www.communityplate.com/

Sorry for hiatus, friends... we're back to regularly scheduled programming.

Our biscuits and gravy at Community Plate were always a fan favorite. Pastry Chef, Brie Blankenship, developed our famous Buttermilk Biscuits and long-time chef, Jesse Kincheloe,
perfected the country-style sausage gravy that regulars would "smother" on just about everything on the menu.

This is a perfect winter brunch to put together for family on the weekend... be sure to read through the recipe before you start as some prep is required for specific elements.

Both recipes are now live on our website.

You’re going to need Annie’s Bloody Mary mix tomorrow morning. Perfect for nursing your 🍾 hangover. Again, you can thank Service Manager for this zesty, spicy, booze-friendly mixer.

Get the recipe at communityplate.com

There’s just enough holiday spirit left to enjoy a batch of Annie’s Egg Nog before the year’s end. Regulars await this seasonal treat from Service Manager all year. ❤️

Recipe now accessible at communityplate.com.

OUR GIFT TO YOU: Community Plate Recipes.

First up: Buttermilk Pancakes

We’re building a searchable recipe database where you’ll be able to find all your Community Plate favorites. Our most popular menu items will be released over the next couple weeks, but if there’s a particular recipe you’d like us to include, drop your request in the comments. We’ll do our best to dig it up from the archives!

BUTTERMILK PANCAKES
When we first opened, waffles were on the breakfast menu. Many of you will remember them topped with housemade peanut brittle. But when we started offering breakfast all day (rather than switching meal periods and menus), pancakes were the faster, more practical offering. Very soon, the four high stack of light, fluffy buttermilk classics were our top seller. We’d have people stop us on the street to ask for the recipe, developed by our original pastry chef, Brie Blankenship.

Well, the time has come.

Enjoy. ❤️



https://www.communityplate.com/

We are bringing back some favorites for our farewell weekends… today we are featuring our classic Heritage Pork Hash! Come have some brunch with us!

FRIENDS. We have sad news to share.

Thanks to you, our hearts are full, but the time has come to announce the permanent closure of our restaurant, Community Plate.

THANK YOU to the extraordinary community that has supported us throughout the years, both near and far. In particular, we lift up our staff—the people who have served McMinnville for nearly 12 years, and who have formed the foundation of the family that is Community Plate.

Regular hours will continue, Wednesday through Sunday, until we close at 2:00pm on Sunday December 18th. We may have tears in our eyes, but we hope to see your smiling faces in the next three weeks and serve you one last time.

We know you may have questions and we speak to most of them in the statement on our website homepage . Our story is similar to what all of you, and our fellow restaurant families, are experiencing post pandemic. But read on if you’d like to know a little more. We choose to say goodbye with gratitude for the exceptional story that is Community Plate.

We love you. We can’t thank you enough.

TEAM CP

COMMUNITY PLATE With full hearts and immense sadness we announce the permanent closure of Community Plate. Regular hours will continue, Wednesday – Sunday (7:30am – 2:00pm), until we close our doors at 2:00pm on Sunday, December 18th. We hope to see you and your families as we end this extraordinary journey.

Warm up this chilly weekend with our local mushroom mac n’ cheese… served with chanterelle mushroom, roasted leeks and creamy four cheese mornay.

Brighten up this grey Saturday and join us for our amazing challah bread French toast, topped with caramel apples and whipped cream!

Join us this weekend for our delicious autumn vegetable hash—loaded with local yam, butternut squash, kale, chard, mushroom and Brussels sprouts!

We are so thrilled to have our beautiful community table back in our dining room! It was definitely one of the most difficult and symbolic changes that we had to make due to the pandemic. Come on down, pull up a chair and join us for brunch!

Greetings from beautiful downtown McMinnville! This weekend we are featuring green tomatoes in our Fried Green Tomato Breakfast Sando… served with local farm egg, bacon, greens and herb aioli.

🎶It’s the most wonderful time of the year…🎶 Our friends harvested the first of this summer’s tomatoes and Try them on our BLT with thick cut bacon, local greens and pesto aioli, add a farm fresh egg for the perfect brunch!

This weekend we have Jenna’s delicious lemon ricotta crepes served with fresh Oregon berries and vanilla bean syrup! Come on down and enjoy!

Come join us for DineOutside this weekend and all summer long on our beautiful 3rd street! Today we have a fried chicken sandwich on our freshly baked buttermilk biscuit, served with a fried farm egg, honey-bacon butter and our house hot sauce!

Community Plate is seeking a full-time baker. We specialize in from-scratch cooking in our busy brunch restaurant and use local products in all of our recipes. Our ideal applicant will have experience in pastry, bread and dessert baking. The position is Wednesday-Sunday, 530am-1230pm. We offer competitive compensation and the position includes a share in our tip pool (generally $6-$7 per hour on top of the hourly rate). We are looking for a dependable and positive self-starter to join our fun and upbeat work environment.

Please apply in person with your resume, Wednesday-Friday 8am-2pm.

Full-time Dishwasher- This position is Wednesday-Sunday, 730am-3pm. The requirements of this job include cleaning and sanitizing all dishes, cookware and prep equipment, bussing tables, maintaining a clean workspace and can include assisting in food preparation. Applicant must be able to stand for long periods and must be able to lift up to 50lbs. We offer competitive compensation that includes a share in the tip pool (generally $6-$7 an hour on top of the hourly wage)

Our newest addition to our freshly squeezed beverage menu is a delicious rose petal lemonade, made with our housemade rose-vanilla syrup. And as always, it makes a lovely cocktail for your sipping pleasure!

Here our baker Madison shows off her *tiny* loaf of challah bread… come on in and enjoy our French toast with local strawberry-rhubarb compote!

We are looking to add to our front of the house crew! Our ideal applicant will be dependable, friendly and hard-working. Barista experience is a plus, but we are willing to train the right person. Weekend availability is a must. Bring your resume on down!

Happy Pride Month! 🌈 🌈🌈
We are so excited to be a part of the Rainbow Quest! We are offering our ridiculously yummy Sweetart Cherry Limeade… freshly squeezed and makes a delightful cocktail if you’d like!

This year over 50 local businesses are a part of the Quest and each one is offering unique Pride inspired beverages, food and retail items that raise dollars for Wine Country Pride initiatives and events with every purchase. Make plans to visit all of these incredible businesses and fill up a Rainbow Quest punchcard for a chance to win prizes!

🏳️‍🌈

We have our famous baked mac n’ cheese on our special board this weekend! Five cheese mornay and topped with breadcrumb. It’s what’s for lunch! (Or breakfast!)

One of our fan favorites is on the special board today… our heritage pork hash, loaded with golden potato, caramelized onion, local braised greens and topped with a .farms sunny duck egg!

Drake Farms Duck Egg Omelette on our special board today! 🤤 Filled with local asparagus, spinach, mushroom, roasted shallot and gruyere cheese.

This weekend we have our amazing eggs benny with your choice of smoked salmon or ham… come and get it!

Today we have a delicious winter greens salad with pecan, cranberry, feta and poppyseed vinaigrette… topped with a .farms duck egg