Portland Chefs Collaborative HOME

Chefs Collaborative Portland Chapter presents
9th Annual Farmer-Chef Connection
Monday March 9, 2009
New Venue - Clackamas County Community College

Please Join us:
Farmer-Chef Connection – Linking Farmers, Ranchers, and Food Buyers

Monday, March 9, 2009

8:00 am – 3:30 pm

Clackamas Community College, Gregory Forum
map

Cost: $20

Register Now!
(Cascade Pacific RC&D is generously hosting the on-line registration)

Presented by the Portland Chefs Collaborative, the event will feature keynote speaker Brent Foster from the Oregon Department of Justice. In addition, the Farmer-Chef Connection will feature a Taste Pavilion where locally grown foods, both fresh and preserved, will be available for sampling.

Lunch will feature locally grown products provided by local farmers and fishers and prepared by local chefs.

Portland Chefs Collaborative along with New Seasons Market, Clackamas Community College, and Friends of Family Farmers are excited to present this opportunity for learning and networking.

AGENDA

8:00 am Registration

9:00 am Welcoming Remarks
Jon Beeaker, New Seasons Market

9:30 am Key Note Speaker: Brent Foster
Liquefied Natural Gas, a Threat to Farms, Wine, and Fish
Brent Foster is an environmental attorney who serves as
Special Counsel for the Oregon Attorney General on
environmental protection. Brent spent the previous ten years
working with non-profit conservation groups on river and public
lands conservation and was the past Executive Director of
Columbia Riverkeeper.

10:00 am Break

10:30 am Workshops
Innovative Ideas for Marketing Local Products in an
Economic Downturn —
What are the needs and the goals for both farmers and chefs in
a tight economy.
Carol Boutard (Ayers Creek Farm), Piper Davis (Grand Central
Baking), Dave Barber (Three Square Grill); Vicki Hertel (Sun
Gold Farm), Elizabeth Roberts (Columbia Gorge Organic
Juices). Moderator: Jaret Foster (Portland Farmers Market).

Meat Inspection Logistics – progress towards a state
inspection program
Discuss the possibility of creating a State Inspection Program in
Oregon and list the actions each of can take to make it a reality.
Cathy Durham (OSU/FIC), Tony Malmberg (Oregon Rural Action),
Alan Rousseau (Pine Mountain Ranch). Moderator:
Kendra Kimbirauskas (Friends of Family Farmers).

The Farmer-Chef Connection 101: Buying and Selling Direct —
The art of buying and selling direct. Learn the do’s and don’ts
when interacting with food producers and food buyers.
Anne Berblinger (Gales Meadow Farm), Richard Satnick
(Laughing Planet), Leslie Lukas-Recio (Viridian Farm), Cathy
Whims (Nostrana). Moderator: Dave Yudkin (HOTLIPS Pizza).

10:30 am Workshops continued
Future of Food: Supporting the Next Generation of Farmers and Chefs
— Pavilion
Who is going to take on the challenge of farming and cooking
and how do we support them?
David Knaus (Fresh Earth Gardens), Josh Volk (Slow Hand
Farm), Ramona White (Oregon Culinary Institute), Michele
Knaus (Friends of Family Farmers), Sarah Dougher (P:EAR),
Amber Baker (Food Works - Village Gardens/ Janus Youth
Programs). Moderator: Anna Curtin (Portland Farmers Market).

11:50 am Linking Farmers, Fishers and Buyers —
David Barber (Three Square Grill)
ALL buyers/chefs and ALL farmers/producers please report to
the main room in front of the stage. Everyone will have a
chance to briefly introduce themselves. Then farmers/
producers will sit at the round tables that are labeled with
general categories (meat, cheese, etc). Buyers/chefs will hustle
around to each table/category and make the acquaintances of
producers. Keep in mind that 30 minutes will pass by quickly,
but you’ll have the opportunity to network extensively during
and after lunch as well.

11:50 am Taking the Farmer-Chef Connection to the Next Level —
Which direction should the Farmer-Chef Connection go in? Is it
a certification brand or membership? Does it engage in political
awareness? Moderated by David Yudkin.

12:30 pm Lunch
Enjoy a delicious lunch that combines the talents of local chefs
with foods from local producers to create a meal you will
remember long after today’s event!

1:30 pm Vital Linkages: Connecting Urban and Rural to
Fortify Food Networks
Sheila Martin, Director of the Institute of Portland Metropolitan
Studies at Portland State University

2:00 pm Tasting Pavilion
Sample the many flavors created by producers from the Pacific
Northwest. Including cheeses, Oregon white truffle oil, soda
using locally grown fruits, and many more!

2:00 pm INGREDIENTS documentary preview (30 minutes)
2:30 pm INGREDIENTS documentary preview (30 minutes)

3:00 pm Closing Comments

For further inquiries, call 503-349-0354 or email pdxchefscollaborative @ gmail.com