Pizzas for Parkas Winter Coat Drive at Via Tribunali
What: Via Tribunali is partnering with Central City Concern to collect winter coats for those in need. Guests who donate a coat will receive a free margherita pizza, topped with pomodoro, fresh mozzarella, grana padano, olive oil, and basil (regularly $13), or a gift certificate for a free pizza to be used at a later date. Donations can be made at the pizzeria at any time during operating hours. When: The whole month of January. Where:Via Tribunali at 36 SW Ankeny How Much: Free pizza, people!
Portland Culinary Alliance's Ideas to Apps: Culinary App Development
What: Three local food app developers (Bob Greenberg of TablesUp, Brett Burmeister of FoodCartsPortland, and Ryan Smith from SpinningMeals) will help newbies to the app scene turn their ideas into digital realities from development and design to launch and promotion. Lunch with be included. When: Saturday, January 12th from 11 am to 2 pm Where: Serratto Restaurant at 2112 Northwest Kearney St How Much: $39 for Portland Culinary Alliance members, $65 for non members. Registration and more information available here.
Thistle Winemaker Dinner at H5O Bistro
What: A six-course winemaker dinner from chef Ron Baker featuring Thistle Wines from Dundee. Winemaker Jon Jennison will be available to share information about the vineyards and winery, and dishes are set to include rockfish ceviche, squid ink pasta with salt cod confit, and pork belly gnocchi. When: Wednesday, January 23rd at 6:30 pm. Where:H5O Bistro & Bar at 50 SW Morrison Street How Much:$45 per person (including all food and wine). Reservations can be made by calling Michael Rypkema at 503-484-1417.
Organicology 2013 Conference
What: The biannual seminar bringing together leaders in the organic food industry, hosted by Oregon Tilth, Organically Grown Co., Organic Seed Alliance and Sustainable Food Trade Association. 2013's conference will feature workshops, a trade show, networking, and keynote speakers Curt Ellis, Exec. Dir of Food Corps and co-creator of the movie King Corn; Tom Philpott, food and ag columnist at Mother Jones; and mushroom expert Paul Stamets. When: February 7th through 9th. Registration deadline is January 15th. Register here. Where: The Hilton Downtown at 921 SW Sixth Avenue How Much: $450 for the full conference, day tickets and farmer discounts available. Registration deadline is January 15th. For complete conference information, including registration, lodging, and a schedule of intensives and workshops, receptions and live entertainment, visit the conference website.
Scott Paul 2013 Burgundy and Champagne Seminars
What: Educational and engaging seminars led by Scott Paul winemaker and importer Scott Wright, exploring the history, wine politics, labeling systems, and classic flavor characteristics of French wine regions, sipping fine Chablis, standouts from the Côte d’Or, and plenty of Grower Champagnes along the way. When: Burgundy 101 (Saturday January 19th, 6 to 8 pm). Champagne 101(Saturday February 16th, 6 to 8 pm). Finding the Hidden Values in Burgundy (Saturday March 16th, 6 to 8pm). Where: Scott Paul PDX event space and tasting room at 2537 NW Upshur St in Portland How Much: $50 to $69, depending on class. Price includes seminar, wines, and snacks. Visit the Scott Paul Website for more information. Reservations are required, and can be made by emailing Kelly Karr or calling 503-319-5827.
Mexican BBQ Night at Mi Mero Mole
What: A special dinner celebrating regional Mexican barbacoa, including Cochinita Pibil (achiote-rubbed pork marinated in sour orange juice and pit-cooked in plantain leaves), Barbacoa de Borrego (spice-rubbed lamb pit-cooked in maguey leaves), Chorizo Ahumado (smoked Mexican sausage), and Colitas de Pavo (smoked turkey tails). The meats will be served with consomme, sides, tortillas, and dessert. When: Monday, January 21st at 7 pm Where: Mi Mero Mole at 5026 SE Division How Much: $25 per person, including all food. Reservations are required, reserve a spot via email or call the restaurant at 503-232-8226. No vegetarian options available.
A Pig, Old Salt & Two Days Butchery Series
What: Learn traditional pig butchery and cookery with Ben Meyer, Tray Satterfield and Tim Wastell. Butcher a whole hog from Payne Family Farm (and meet farmers Mark and Kelley Payne), and learn practical tips for cooking and curing. The curriculum covers basic sausage and pâté technique as well as safe curing methods from seasoned professionals. When: Wednesday, January 23rd and Thursday, January 24th from 6 to 9:30 pm Where: The Chef Studio at 2818 SE Pine St How Much: $185 one day, or $225 both days. Wine and snacks provided. To register for these classes please visit http://www.thechefstudio.com/classes/special-classes/.
The Wines of the Rioja Class at Pastaworks
What: Long appreciated as the producer of Spain’s best wines, the Rioja has experienced its own ebbs and flows, from the heyday of its modern incarnation in the 1860′s to the low of the phylloxera decimation in the first part of the twentieth century to vinous and financial rebirth in the 1970′s to the current debates about vineyard and soil influences. This class will focus on classic and modern, old and new, and feature a snack or two as well. When: Tuesday January 29th from 6 to 8 pm Where: Pastaworks on Hawthorne at 3735 SE Hawthorne How Much: $25 per person, payment in advance reserves your spot. RSVP by calling 503-232-1010.