Last week, Oregon Culinary Institute students hosted their annual Fall Harvest Dinner series at the institute’s Goose Hollow campus restaurant. Eric Stromquist, Co-Founder and President of OCI, says he and Chef Brian Wilke founded the Portland-based culinary training program with the intention of incorporating the farm-to-table movement in their curriculum by teaching students about the importance of quality ingredients and local communities. The Fall Harvest Dinner, a celebration of that mission, gives students the opportunity to experience an up-close look at the farm-to-table movement in practice through a series of diverse “food trips” to places like Nicky USA, Sauvie Island Farms, Nevor Shellfish Farm, Grochau Cellars, and Commons Brewery—all culminating in a dinner featuring fare from their trips. We tagged along on their Nevor outing (and learned alongside the students how to shuck our own oysters!) and then got a behind-the-scenes peek at the Harvest Dinner preparations. Click through the slide show to see just what the next cohort of Portland chefs have in store.
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