Culinary News

AI’s International Culinary School

Portland celebrates the grand opening of a new culinary school.

By Kaitlyn Evans August 6, 2009

The unlucky pig stuffed with jerky poses on 8th and Couch.

Boasting four different culinary programs, not to mention the only school in the state offering a bachelor’s degree in culinary management, the newly minted International Culinary School at the Art Institute of Portland is setting out to make its mark on an already food-obsessed community.

On July 30, food and drink enthusiasts, along with community leaders and AI faculty gathered to toast the school’s opening. The event featured a handful of Portland’s most prominent chefs, restaurateurs, and purveyors. Snacking on cupcakes (Kir Jensen from Two Tarts Bakery), a toothsome artisan cheese spread (Steve Jones of Steve’s Cheese), to piles of pork (Morgan Brownlow of Tails & Trotters), not to mention an assortment booze (House Spirits), wines, and NW beer, Portland’s culinary contingent was well represented.

Cacao provided a mouth-watering assortment of more than 24 different types of chocolate while Brownlow performed a live butchering demo. Additionally, anyone standing on the corner of NW 8th Ave. and Couch became witness to a symbolic pig slaughter—the destruction and downfall of a pig piñata, stuffed with Country Cat’s superb beef jerky.

This event and the crowds of epicurean experts that it drew in are truly a testament that despite the rough economic times, Portland’s dedication to the culinary arts is not only flourishing, but growing. Say, any of that jerky left?

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