Portland Culinary Alliance

An Olive Oil Sensory Experience at Red Ridge FarmsOn June 12 and 13, PCA members received a special discounted invite to explore the world of olive oil tasting at the Oregon Olive Mill located at Red Ridge Farm in Dayton, OR. It happened to be the weekend that led us ...

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In spring with the first melt water or flood the small salmon children migrate to the sea—they are then small and shining like herring—and they move on to the ocean and home to their parents living in the high seas. And when they are fully grown, they return to swim ...

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Dennis Gilliam is what one might call an oat expert. Well actually, as the Executive Vice President of Sales and Marketing at Bob’s Red Mill, he’s pretty knowledgeable about all of their 400 whole grain products. But at the last PCA event, Gilliam enthusiastically presented a cluster of ...

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For those whose response to an all chocolate dinner was “Lead me to it,” PCA’s program on March 3rd at the elegant Restaurant Bleu at Le Cordon Bleu College of Culinary Arts was an opportunity not to be missed. However, the indulgent part of the evening’s program was deftly balanced ...

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As chefs sometimes do once they've settled into a kitchen, Pazzo's Executive Chef John Eisenhart asked himself "what else can I learn" four years ago. So he turned his eye to Pazzo's bar program and began thinking about developing cocktails from a chef's perspective. After educating himself using antique spirits books ...

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On a Saturday afternoon in late April, a handful of PCA members and guests gathered for the alliance’s first-ever program by bike… a coffee crawl! The adventure began at Laurelwood Brewing where Pedal Bike Tours owner and operator Todd Roll overviewed the rules of the road and got the team ...

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It was a perfect night for chowder as PCA members and guests ducked the cold and drizzle for the warmth (and wine!) of the In Good Taste store. Before long, we were treated to a hot bowl of Chef Mike Downing's award-winning New-England-style clam chowder, fresh sourdough from ...

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For our annual dinner this year, a lively group of PCA members and guests descended upon Belly restaurant for an evening filled with great food, wine, and a few special treats in store. The evening began with passed appetizers from our hosts. Favorites included creamed braising greens and grana ...

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