It was a beautiful day and a fantastic event yesterday – thanks to everyone who attended and everyone who came together to make the event so interesting and delicious! There are so many folks to thank, but we need a shout out to Krista and rest of the New Seasons staff who helped to make the lunch so delicious, as well as everyone who donated product or precious time to the food and drink offerings, the panels, and the organization. Expect a survey asking for your thoughts in a few weeks, and mark your calendars for Farmer-Chef Connection 2014 next March!
Speakers are honing their presentations, chefs are putting the finishing touches on the lunch menu, and our house band is readying their farmer/chef-specific happy hour set!
This year’s theme, “Unconventional Success,” includes a wide range of practical and creative ideas shared by the pioneers of our local food community. Click here for the full schedule and directions to the event.
New this year is a networking happy hour, featuring regional wines, beer and spirits poured by the people who make them!
If you’re of the Twitter persuasion, our handle is @pdxfarmerchef and our hashtag is #farmerchefpdx. Click here to like us on Facebook.
Feel free to email any questions to Chantelle at email@example.com.
See you on Monday!
Just announced: Great workshops and TEDx-style short talks this year!
There’s still room for YOU to join us at the 13th Annual Farmer-Chef Connection on Monday, March 4th, held this year at the World Forestry Center in Portland.
Take this opportunity to hear directly from your colleagues in our workshops and with a new TEDx-style series of short talks.
Pushing the Seasons: What’s happening now and what’s on the horizon? Menu crafting, variety trials, and chef-farmer collaborations to build an abundant year-round regional farm system – with Scott Dolich of Park Kitchen and the Bent Brick, Shari Sirkin of Dancing Roots Farm, Frank Morton of Wild Garden Seed, Lane Selman of OSU and Timothy Wastell of Old Salt. This workshop includes a chicory variety tasting!
Telling Your Story: A nuts and bolts discussion on how to create a compelling and authentic message that will get you noticed. The mechanics of traditional and social media, content strategies from a professional PR agent, and in-house and grassroots perspectives – with Amanda Oborne of Food Hub, Leslie Cole of Grand Central Bakery, Jason French of Ned Ludd, and more.
Creative and Collaborative Models: Restaurant CSAs, Pop-up Restaurants, Collective Visioning, and DIY. We’ll discuss the creativity and innovation that drives these unusual models, inspirations, problems solving the bottom line, and creating a vision – with Ben Meyer of Grain & Gristle and Old Salt complex, Sara Cogan of Zenger Farm, Kathryn Yeomans of The Farmers Feast, Mark Doxtader of Tastebud, and Annie Moss of Tabor Breads.
Uncommon and Ethnic Varietals: What vegetables, fruits, and meats are wanted by chefs; what unusual and international foods can be grown locally; what are some of the unique items folks have to offer? Not a workshop, but a room set up for networking and leaving comments about these kinds of special needs and bounty, as well as opportunities throughout the day for ethnic restaurants and ethnic growers to connect.
Farmer-Chef Connection 101: Basics for Local Sourcing. Tips and tricks from pioneers in our local food community, for both farmers and chefs, and especially for those new to this model. Note: this workshop will start at 8:30am – with Anne Berblinger of Gales Meadow Farm and David Yudkin of Hot Lips Pizza
TEDx-style Short Talks by:
* Leslie Recio, Viridian Farms – Creating a Sensation: Padron Peppers
* Kimberlee Chambers, PSU – Can We Feed Ourselves Locally?
* Leah Rodgers, Friends of Family Farmers – Update on important Oregon legislation affecting food and farms
* Mike Kloft, Lonely Lane Farms – On-farm USDA Processing Plant
* Jason French, Ned Ludd – Instagram for Marketing
* James Green, Executive Chef at University of Portland, Bon Appetit – Managing Food Waste
* Ben Meyer, Grain & Gristle – Sick leave for restaurant staff
* Karen Brooks, author of The Mighty Gastropolis – What’s Next for the Portland Food Scene?
* and more!
If you would like to donate product for the lunch or happy hour, are able to cook a dish pre-event, have an item for the raffle, would like to table during the happy hour, or have any other questions, please contact Chantelle at farmerchefpdx at gmail dot com. Please help us pass the word!
The 13th annual Farmer-Chef Connection will take place on Monday, March 4th, 2013 at The World Forestry Center. The Portland Chefs Collaborative steering committee is diligently planning this year’s event — coordinating workshops and speakers, food and raffle donations, and volunteers.
The Farmer-Chef Connection is always a sold out event, bringing together more than 300 chefs, farmers, ranchers, fishers, and food buyers/processors/distributors to learn, make connections, and eat great food. The event is from 8:30am to 5pm, and we’ll serve a light breakfast along with a lunch donated by local farms and prepared by chefs. This year we’ve added a new feature – a fabulous happy hour featuring small bites and local wines, beer and spirits.
We’ll also have multiple learning sessions, a keynote speaker, and raffle prizes donated by local businesses. Don’t miss this great event – we look forward to seeing you there!