Charity Events

Suds and Swine

Different pigs, different flavors

By Michelle Morico November 19, 2010 Published in the November 2010 issue of Portland Monthly

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.

Filed under
Show Comments

Related Content


Slide Show: Suds and Swine