On November 9, the Oregon Culinary Institute hosted a five-course "Suds & Swine" dinner to help raise money for the Chefs Collaborative, a local nonprofit that connects chefs and farmers.

The event also provided OCI students with hands-on experience in preparing dishes using both pasture and pen-raised pork. The pork entrees were served side-by-side in order for guests to compare the difference in taste, and each course was paired with one of Upright Brewing’s highly acclaimed brews. The 50-guest, sold-out dinner featured dishes like braised pork belly and herb-roasted loin, and netted Chefs Collaborative about $1,000.

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Slide Show: Suds and Swine