A student at the Oregon Culinary Institute prepares the appetizer, Pâté de Campagne. It is served with a stone fruit chutney and paired with Upright’s Late Harvest brew, their newest s
2
A student at the Oregon Culinary Institute prepares the appetizer, Pâté de Campagne. It is served with a stone fruit chutney and paired with Upright’s Late Harvest brew, their newest s
3
The Oregon Culinary Institute’s hands-on learning approach allows students to physically get involved as they refill baskets of bread in the kitchen while guests begin to arrive and find their seats in the dining room. Wild mushrooms wait their turn to b
4
The Oregon Culinary Institute’s hands-on learning approach allows students to physically get involved as they refill baskets of bread in the kitchen while guests begin to arrive and find their seats in the dining room. Wild mushrooms wait their turn to b
5
Upright Brewing provides the “suds” for the special event—a beer is paired with each of the dinner’s five courses, and guests enjoy a “welcome brew” prior to the start of the meal. Upright’s la
6
Upright Brewing provides the “suds” for the special event—a beer is paired with each of the dinner’s five courses, and guests enjoy a “welcome brew” prior to the start of the meal. Upright’s la
7
Melinda Casady, Chef Instructor at Oregon Culinary Institute, and Alex Ganum, owner/head brewer at Upright Brewing, describe the food and beer pairings at the start of each course. Casady explains the importance of a well thought-out pairing by highlight
8
Melinda Casady, Chef Instructor at Oregon Culinary Institute, and Alex Ganum, owner/head brewer at Upright Brewing, describe the food and beer pairings at the start of each course. Casady explains the importance of a well thought-out pairing by highlight
9
OCI students plate course two—braised pork belly with cabbage, apple and ham hock. For each course, the pen-raised pork was served on the left of the plate, and the pasture-raised was served on the right.
10
OCI students plate course two—braised pork belly with cabbage, apple and ham hock. For each course, the pen-raised pork was served on the left of the plate, and the pasture-raised was served on the right.
11
Brian Wilke, Executive Chef and Director of Education at OCI, and Wendy Parker, co-owner of Heritage Farms Northwest LLC host a Q&A session for guests. Heritage is a small, family-run far
12
Brian Wilke, Executive Chef and Director of Education at OCI, and Wendy Parker, co-owner of Heritage Farms Northwest LLC host a Q&A session for guests. Heritage is a small, family-run far
Wilke talks food with current OCI student, Althea Potter, as the camera crew from Actual Industries captures the essence of the event.
16
Wilke talks food with current OCI student, Althea Potter, as the camera crew from Actual Industries captures the essence of the event.
17
Amy and Ritch Marvin delight in their first sips of the Upright Redwood Smoked Lager before the final course is served.
18
Amy and Ritch Marvin delight in their first sips of the Upright Redwood Smoked Lager before the final course is served.
19
The Cotechino Sausage served over lentils and wild mushrooms is paired with the Upright Redwood Smoked Lager, a brew that incorporates a balance of subtle malt sweetness and hop bitterness.
20
The Cotechino Sausage served over lentils and wild mushrooms is paired with the Upright Redwood Smoked Lager, a brew that incorporates a balance of subtle malt sweetness and hop bitterness.
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.
