Details of a Sustainable Seafood panel will be coming soon… In the meantime, here is a great poster to help figure out when the fresh seafood that we get in the great Northwest is available.
Thanks to everyone who participated, both as attendees and as all the volunteer work that it takes to pull this off! Great products donated to the lunch and the raffle, tons of work preparing all the great food, the many tasks that had to be done throughout the day to make the event run smoothly…
Бесплатные гаминаторы igrovie-avtomati-casino.net. гаминатор - онлайн на деньги сейчас. . satellite direct reviews . Start using our custom essay writing service to acquire the best marks Site Map In other news, the Farmer to Chef Conneciton conference this morning was wonderful. It was great to talk to other food professionals about this funny concept of “what is a foodie?” Most of us in the industry have learned to rely on and equally despise the term as it cheapens the food movement we are all working to build but also focuses our enthusiasm. The problem is that “foodie” doesn’t account for the relationships with farmers and food providers who don’t embody anything having to do with this pop-elitist term thus ruining any illusion of transparency and accessibility when discussing real food at real production costs. I feel a blog entry coming on…feel free to enter the discussion at any time…ha! The point being, this is not a fad! Still, one theme that was also consistent at the conference was the idea of relationships and though a lot of information goes into talking about the relationships in sourcing ingredients, I feel an equal responsibility to my relationships with my customers. You are what make this entire revolution and lifestyle not only possible but relevent. Your choices drive the industry and your voice determines its strength and direction. So thank you for your support, it means so much!
The steering committee behind the Chefs Collaborative is David Barber of Pickleopolis/Three Square Grill, David Yudkin of HotLips Pizza & Soda, Jon Beeaker of New Seasons, Jaret Foster of Portland Farmers Market, Sarah Curtis-Fawley of Pacific Pie Company, Tricia Butler of Sasafrass Catering, and Michele Knaus of Friends of Family Farmers.
Clackamas Community College always steps up by providing the great event space and a bunch of fantastic volunteers from their Horticulture Program. New Seasons provides an incredible amount of staff support in addition to being our biggest sponsor, after Friends of Family Farmers and the Portland Chefs Collaborative.
Online registration is closed so that we can get badges printed off, but you can still join us tomorrow at the Farmer-Chef Connection. Just bring check or cash ($20, $10 for each additional employee/family member), and we’ll make up a badge for you at the door. Scroll down to the previous post to see the schedule and agenda, it should be a great day!
Location: Gregory Forum, Clackamas Community College (Main Campus), Oregon City
8-4pm, includes a great lunch and a raffle ticket!
Email or call Michele at 503.841.0305 with last minute questions.
7:45-9:15 Registration & Networking
8:00-9:00 Early Morning Workshop: FCC 101 – McLaughlin Auditorium
9:15-10:15 Keynote Panel: Pioneers in Portland Local Sourcing
- Gregory Forum
10:15-10:25 Friends of Family Farmers – Kendra Kimbirauskas
(Mobile Meat Slaughter Project & State Legislation) – Gregory Forum
10:30-12:30 Mid-Morning Workshops – Gregory Forum & McLaughlin Auditorium
12:30-2:00 Lunch & Networking – Gregory Forum
2:00-3:30 Afternoon Workshops – Gregory Forum & McLaughlin Auditorium
3:35-4:00 Closing Remarks & Raffle – Gregory Forum Raffle Prizes!
Keynote Panel – 9:15-10:15
Pioneers in Portland Local Sourcing – Gregory Forum
A discussion of the original motivations for forming Portland Chefs Collaborative and Farmer-Chef Connection; with the current awareness and popularity of eating local and “sustainably” at new levels, how to best stay true to the goals of a place-based, economically viable, environmentally sound, local food community…
David Yudkin (Hotlips Pizza), Greg Higgins (Higgins Restaurant), Linda Colwell (founding Co-Chair of the Portland Chefs Collaborative), Sheldon Marcuvitz (Your Kitchen Garden)
Early Morning Workshop – 8-9am
Farmer-Chef Connection 101 - McLoughlin Auditorium
The art of buying and selling direct. Learn the do’s and don’ts when interacting with food producers and buyers.
Anne Berblinger (Gales Meadow Farm), David Knaus (CREST Farm; West Linn Wilsonville School Dist), Kelly Myers (Nostrana), Abby Fammartino (Abby’s Table)
Mid-Morning Workshops – 10:30-12:30pm
Sustainable Seafood – McLoughlin Auditorium
Local sourcing seafood in Portland; sustainability perspectives and suggestions from Oregon experts. Farmed fish, frozen seafood, what customers should know and ask, and the challenges of selling direct will be discussed.
Paul Shively, (Pew Trust Pacific Forage Fish Campaign), Bryan Szeliga (Chef), Reid Ten Kley (Iliamna Fish Co), Brandon Hill (Bamboo Sushi), Laura Anderson (LocalOcean), Lance Schultz (Newman’s)
Farmer-Chef Connection 401: Overcoming Conflicts Between Values and Scale - Gregory Forum
Distribution, Production, Marketing, & Sourcing – the pros, cons, and necessity of increasing scale in order to provide economic stability and stable supply chains. Join a conversation that will discuss the values inherent in local food supply and the impact that increased production has on those values.
Piper Davis (Grand Central Bakery), Laura Ohm (Grand Central Bakery), Mark Anderson (Champoeg Farms), Scott Laney (Eat Oregon First), Amanda Oborne (Food Hub)
Afternoon Workshops – 2-3:30
Season Extension Using Food Preservation for Chefs and Farmers – McLoughlin Auditorium
In August and September, our farms produce an incredible bounty of vegetables. This panel will describe some farmer-chef partnerships to preserve the harvest and explore both potential products and ways to structure deals. We encourage chefs and farmers with experience in this area to attend this panel as there will be opportunities to share your ideas.
Tricia Butler (Sassafras Catering), Erin Meeker (Sassafras Catering), Clare Columbus (Gervais School District), Anne Berblinger (Gales Meadow Farm)
Local Specialty Flours: A Willamette Valley Update - Gregory Forum
Stallford Farm’s transition to organic agriculture and to local grains on a large scale, re-establishing the infrastructure needed. Getting the grain to the baker: the milling process, the marketing, adapting Willamette Valley wheat flour, and baking with whole grains.
Charlene Murdock and Richard White (Nana Cardoon/Murdock & White), Willow Coberly (Stallford Farms), Mary Ann Jasper (Greenwillow Grains), Kim Boyce (author Good to the Grain)
Thanks to a good suggestion from an attendee, we set up FCC 2011 as an event on RideShare.us. You can post there for free (you just have to register) if you have space or if you need a ride. Happy travels, see you on the 7th!
You may now register for the 2011 Portland Farmer-Chef Connection by going here>>.
For our keynote speakers this year, we are looking as close to home as possible and celebrating the journey that has helped to make Portland the amazing food and restaurant city that is today. We will be hearing from some pioneers of our local food system, like Greg Higgins of Higgins Restaurant & Bar – about how they’ve seen the ideas of food sustainability and locally sourcing expand over these last ten years, and what they are working on now.
As always, the next best things after the great networking and connections at Farmer-Chef Connection are arguably the fantastic lunch, and the recently added raffle. If you would like to promote your products, skills, and business, please consider donating to either or both. You will have the opportunity as part of the registration process, or you can to do so.
We listened to the feedback you’ve given us, and have made our workshops fewer and longer to provide better opportunities for discussion and sharing of knowledge. The foundation workshop, Farmer-Chef Connection 101, will be held first thing in the morning (8-9am) to give folks who are new to this event and/or new to local sourcing and direct sales a chance to get their feet wet before the rest of the day commences.
Other workshop topics include Sustainable Seafood, Overcoming the Conflicts Between Values and Scale, Extending the Season by Preserving the Harvest, and Local Specialty Flours for Baking: A Willamette Valley Update.
There will be plenty of time in the day to network, check out the tabling, eat delicious food, and make some great business connections. Please join us, and spread the word!
For more info on the event, use the tab at the top of the website, or link to it here>>
Bryan Szeliga, Chef de Cuisine at Lucy’s Table, approached the Portland Chefs Collaborative last fall about putting together information for chefs and consumers on Sustainable Seafood. He pointed out that there is a lot of confusion surrounding the issues, and even professional chefs are having trouble sorting through all the information.
The result is a Sustainable Seafood panel scheduled for the Farmer-Chef Connection 2011 event on March 7th, and plans for an evening event, open to the public, in April or May in Portland with a panel of experts on these issues.
Keep your eyes open for more details to come, and in the meantime, check out this link on chefnews.com.
The ball is rolling for FCC 2011, and we hope you’ll join us! Details to follow, and registration to open soon, but mark off Monday, March 7th on your calendars for another great event in Oregon City at Clackamas Community College. Make sure that you get on our e-newsletter list so that you get our announcements!
In the meantime, registration for the Eugene Local Food Connection is open, with the event happening on Monday, February 7th at the Lane Community College.
Oct 18th, 2010 by michele
From the Press Advisory:
True to Oregon Culinary Institute’s (OCI) “hands-on” teaching philosophy,the school’s current generation of students is learning about food from the source through what has affectionately been dubbed “the pig project.” On Tuesday, November 9 and Wednesday, November 10, the project will culminate with five-course dinner fundraisers for Chef’s Collaborative and the Ecotrust “Farm to
School” program, respectively. Both events will be at 7 p.m. at OCI, located at 1701 SW Jefferson. Tickets are $75 per dinner – call 503-961-6205 or sign up online at oregonculinaryinstitute.com (look under “weekend classes”).
In May, OCI purchased three Red Wattle hogs from Heritage Farms Northwest in Dallas, Ore.
Two of the pigs are being pen raised at Sweetbriar Farms in Eugene, Ore., and the other is being pasture
raised at Heritage Farms Northwest. All OCI culinary students were invited to participate in the project.
“Students who are participating in this school project are doing so on a voluntary basis, but we are making it worth their while,” said OCI Executive Chef and Director of Education Brian Wilke. “From an educational perspective, we are covering issues of sustainability, farms and food production, food ethics, and, of course, flavor.” OCI Chef Instructor Josh Blythe and a crew of students will prepare four courses for each dinner, with each dish featuring side-by-side comparisons of the pasture and pen raised pork. OCI Baking and Pastry Chef Instructor Salvatore Hall and his students will prepare the dessert course.
Each menu item will be specifically tailored to the beverages being served that night. The “Suds & Swine” fundraiser for Chef’s Collaborative on November 9 is in collaboration with Upright Brewing, and the
November 10 “Swine & Wine” for Ecotrust’s “Farm to School” program is in collaboration with Chehalem Winery. Wealth Underground Farm, an organic CSA farm located on Newberry Rd. off Skyline Blvd. in Portland, is providing accompanying produce for both events.
“We are excited to give industry professionals and food enthusiasts the opportunity to taste various pork dishes, side-by-side, from pigs that are genetically almost identical, but raised and fed very differently,” “We believe our students approach food with much more respect when they understand what is involved in its production,” added Dan Brophy, OCI lead instructor. “Not only does it make sense to use fresher ingredients for better flavor, but it’s also important to preserve our agricultural heritage by supporting local farms.”
To view an article the pig project in depth, go here.
Thanks to OCI for thinking of us, and for breaking new ground with food sustainability exploration in the classroom!
Oct 11th, 2010 by michele
It’s that time of year again! If you would like to participate in helping to plan the next Farmer-Chef Connection (Save the Date: Monday, March 7, 2011), please right away. We’ll be setting a first meeting/orientation for the 3rd or 4th week in October. We can take additional volunteers at any point up until the event.
The FCC planning committee determines and coordinates the workshops and the keynote speaker, and helps with the logistics of spreading the word, encouraging sponsors to participate, and asking for raffle items. We also need volunteers for the day of the event to keep it running smoothly. We work hard, and we have a lot of fun doing it! We also are key to setting the tone for the event, and you’ll know if you attended last year that this is a fun and incredibly useful volunteer-driven day!