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Upcoming Events

A PCA Exclusive: An Intimate Evening with Cookbook Author Alice Medrich: Nov 4

Geared for an audience of culinary professionals, join Alice Medrich, two-times James Beard Foundation cookbook award winner, for a small group talk, tasting, Q & A, and book signing. Alice will share her expertise as a baker, writer, and teacher in the pastry arts. Alice’s new cookbook, Flavor Flours, will be published by Artisan in November 2014.

Photo credit: WSJ

Photo credit: WSJ

Alice Medrich’s honors include two James Beard Foundation Awards for Cookbook of the Year and IACP’s 2011 Best Baking Book award for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. She received her formal training at the prestigious Ecole Lenôtre in France and is widely credited with introducing the chocolate truffle to the United States, when she began selling them at her influential dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking (check out her online baking courses at Craftsy.com).

Event Details:

Date: Tuesday, November 4th

Time: 7pm to 9pm

Place: Attendees will receive the location information once they have rsvp’d.

Price/RSVP:

Maximum 18 guests

Member Price: $25.00, includes copy of the book ($35.00 value)

 

Non-Member Price: $35.00

 

Annual Dinner with Holdfast Dining: Nov 2

Don’t hesitate. This year’s PCA annual dinner on November 2nd will sell out quickly. This exclusive pop-up dinner experience is created by Chefs Will Preisch and Joel Stocks of Holdfast Dining fame and will be held at Jacobsen Salt’s new warehouse space in inner SE Portland.

Holdfast

Photo credit: Erin Mckalip, Bakerybingo.com

At the entryway, around a sleek marble-topped table, you’ll be greeted with a glass of bubbly or a special botanical-based cocktail created with artisanal syrups from Portland-based Raft Syrups. While enjoying your handcrafted beverage, you can mingle with other Portland culinary professionals.

The seven-course sit-down tasting menu with wine pairings will follow. In the open-air space, flanked by exposed-brick walls and wooden beams, guests will gather around a 20-foot table made from an old oyster trailer stored at the company’s former Netarts Bay facility and salvaged by Jacobsen himself. This bountiful meal, crafted by Chefs Preisch and Stocks, will focus on local seasonal flavors, combining beauty and taste with influences from European modernist techniques.

This is sure to be an incredible event, allowing you the opportunity to network with other PCA members and get a fantastic meal.

Photo credit: Erin Mckalip, Bakerybingo.com

Photo credit: Erin Mckalip, Bakerybingo.com

Date:     Sunday, November 2, 2014

Time:    6pm

Place:   Jacobsen Salt at 602 SE Salmon, Portland

Price/RSVP:

Maximum 45 guests

Member Price: $100.00

 

Non-member Price: $125.00

 

What the press is saying about Holdfast Dining:

The Oregonian 2014 Restaurant of the Year

Food Republic: The World’s 11 Best Supper Clubs

Look no farther; Holdfast is one of our favorite secret societies & invitation-only dinner parties.

USA Today: Up and Coming Chefs—Will Preisch is one of them

In these food-obsessed, chef crushes are all but inevitable. Whether your tastes lean towards elegant toques or tatted-up rebels with a colander, professional cooks inspire the sort of excitement and intrigue once reserved for rock stars and tweed-wearing thesis advisors. We cast our gaze on five up-and-coming chefs whose groundbreaking restaurants, innovative projects and culinary je ne sais quoi render them awfully crush-worthy on our eyes.

Eater: Meet the 50 Eater Young Guns Semi-Finalists for 2014—includes Holdfast

Ladies and gentlemen, put your hands together to welcome the final 50 Eater Young Guns nominees for the class of 2014. The result is a list of the 50 most promising up-and-coming talent in the restaurant industry.

The Cheese Stands Alone: Exploring Cheese Pairing and Plating (Members Only Event): Oct 16

Join us for an exclusive evening of cheese tasting with Greg Hessel, cheesemonger and fromageophile, of Cow Bell LLC. This workshop will focus on how to taste cheese and talk about what you’re tasting, how to build a cheese board, how to pair cheese with wine, and other cheesy mysteries. Come with eager taste buds and plenty of questions. This is your chance to get on a first name basis with some of the finest artisanal products on earth.

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This members-only event will feature a guided cheese tasting and discussion with Greg Hessel, long-time Portland cheesemonger. Chances are, if you’ve had a cheese plate at a restaurant in Portland, Greg was responsible for sourcing the cheese you ate.

Armed with extensive knowledge of the cheese making process, the producers who made the cheese, and the best way to present and serve artisan cheese, Greg will school us in the ways of cheese pairing, plating, and tasting. Want to learn about all the fascinating differences between washed-rind, bloomy, and alpine cheeses? Now is your chance.

In addition to tasting fine cheese and discussing the particulars of the cheese board, we will also learn to pair cheese with wine. Have you ever felt befuddled in the wine aisle, musing about the best wine to serve with Roquefort or Ossau-Iraty? Fear not! All your pressing questions will be answered!

This workshop has very limited enrollment due to space constraints, so sign up now!

When: October 16th 7pm

Where: 2420 SE Belmont St., Portland, OR 97214

Cost: $12 for members

Given the size restraints, this is a member only event. If you are interested in becoming a member, please email info@pdxca.org. We would love to have you join our organization and partake in these great events!

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