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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 |
MISSION STATEMENT
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies. |