Wild About Game Tickets Go On Sale by Nicky USA

Nicky USA’s Wild About Game Promoted by Virtually Famous Marketing (this post first appeared online at BellevueBusinessJournal.com)

The Pacific Northwest’s meatiest cooking competition returns on September 30, 2018 at the Mt. Hood Oregon Resort on the slopes of Mt. Hood, featuring a battle between the region’s emerging chefs, an artisan marketplace, and cocktail competition

Nicky USA Wild About Game 2017 Winner Chef Sarah Schafer
Nicky USA’s Wild About Game 2017’s winner Chef Sarah Schafer, photo credit John Valls

Tickets are on sale now for Nicky USA’s 18th Annual Wild About Game! The annual sell out event will return to the slopes of Mt Hood on Sunday, September 30. This meat-centric culinary event pits four chefs from Portland and four chefs from Seattle against one another for the friendly but fierce Carter Cutler Game Cooking Competition with four different game meat-based categories, all featuring signature Nicky Farms game meats. In addition to the culinary throwdown, Wild About Game features the San Pellegrino Artisan Marketplace, and a new cocktail competition. Enjoy a relaxing Sunday of unbeatable food and views at Mt Hood Oregon Resort in Welches, Ore., on the slopes of Oregon’s tallest peak. Wild About Game is a fun and educational experience, giving attendees a chance to learn about – and taste – different game meats prepared by culinary experts. Nicky USA, the Pacific Northwest’s favorite meat purveyor, hosts this popular industry event to thank their loyal customers and showcase their restaurants, as well as their suppliers, farmers, and local food artisans. Tickets are $75 in advance, and $85 at the door, get yours before they sell out!

This September, one talented chef will take home the ultimate Nicky USA’s Wild About Game Overall Award title. Past winners of the event include 

Continue reading “Wild About Game Tickets Go On Sale by Nicky USA”

Oregon Cannabis Growers Fair Scheduled for Aug 13-14

Oregon Cannabis Growers FairINAUGURAL OREGON CANNABIS GROWERS FAIR TO BE HELD AUGUST 13-14 AT OREGON STATE FAIRGROUNDS 

More than 200 Oregon Cannabis Growers Fair to Showcase Live Plants and Compete for Awards in Several Categories

The inaugural Oregon Cannabis Growers Fair is scheduled to take place this August 13-14, from 10:00 a.m. to 4:00 p.m., at the Oregon State Fairgrounds in Salem Oregon, according to the event’s producer, Mary Lou Burton.

The event will display live plants from more than 200 of the state’s premier cannabis growers, who will compete for awards, including $10,000 in prizes and a feature in DOPE magazine. Continue reading “Oregon Cannabis Growers Fair Scheduled for Aug 13-14”

LE PIGEON TO ELIMINATE TIPPING BEGINNING JUNE 18, 2016

Le Pigeon Portland logoTwo-time James Beard Award winning Chef/Co-owner Gabriel Rucker and Co-owner Andy Fortgang to transition away from traditional tipping structure at Le Pigeon

Portland, Ore., March 16th, 2016 For quite a while Chef/Co-owner Gabriel Rucker and Co-owner Andy Fortgang of Portland, Oregon’s Le Pigeon have been discussing eliminating tips. Last fall when New York restaurateur Danny Meyer announced that all the restaurants in the Union Square Hospitality Group would be eliminating tipping, Fortgang and Rucker knew it was time to follow suit and be a part of leading that charge in Portland. Continue reading “LE PIGEON TO ELIMINATE TIPPING BEGINNING JUNE 18, 2016”

ANDINA HOSTS PERUVIAN FARMERS DINNER MARCH 15

Andina’s Longtime Peruvian pepper farmer, Stefan Bederski, visits the restaurant to tell the story behind the ingredients


Portland, Ore. – (March 2016) The Platt-Rodriguez family will host a four course dinner on Tuesday, March 15th, that celebrates the flavors of Peru and the long term partnership between Andina and their special guest and farming partner, Stefan Bederski of Agro Topará. Each course will feature products grown on Bederski’s farm that provide authentic Peruvian flavors in beloved dishes at Andina. The dinner demonstrates Andina’s commitment to sourcing and Continue reading “ANDINA HOSTS PERUVIAN FARMERS DINNER MARCH 15”

CHEF JOSÉ CHESA’S SECOND RESTAURANT CHESA OPENS FEBRUARY 23

Named after his father José Chesa Senior, Chesa celebrates family and its connection with food, from its Spanish modern menu and charcoal infused dishes to its decor 
 
Acclaimed chef José Chesa’s first restaurant, Ataula, tells the story of a second-generation chef and restaurateur and his version of traditional Spanish dishes. His newest restaurant, Chesa, blends Catalonian tradition and modern techniques to create a menu of unique paellas and tapas, offering a deep-rooted connection to Chesa’s Spanish heritage through food. Created with business partners, his wife, Cristina Baéz and Emily Metivier, Chesa will honor his father José Chesa Senior and his legacy, and tell the story of his childhood. Each dish will share a memory with diners of dishes his own father, also a chef and restaurateur, cooked throughout his childhood. The new restaurant will offer dinner service Tuesday through Saturday from 5 to 10 p.m. and is set to open Tuesday, February 23rd at 2218 NE Broadway, Portland, OR 97232.


José will cook from memory to infuse menu items with the same delicious and unique aromas and flavors from his childhood, using a highly sought after modern Josper charcoal oven to bring to life the creative menu of paellas and tapas. A carving station will feature a vast selection of carefully curated Spanish hams, which will always include Iberico options. The restaurant’s smartly designed dining room will feature a modern twist on rustic, old-world Spain, a warm space able to accommodate large groups. The dining room flows into the open kitchen, a space inspired by Chesa’s grandmother’s kitchen, an always unconcealed and inviting space.  


“Brasa, meaning Catalan fire, is very nostalgic for all of us…spending Sundays by the hearth, as my father would wake up early, as he always does, lighting and tending the morning fire. Or the memories of winter waking up with a fire on inside our house not to mention the diversity of food cooked over the fire with my family has always been close to my heart. Food from Aragon, Andalusia, Catalonia. There is an emotion that cooking over fire brings out in all of us and as a cook it is very close to my heart. From those ashes Chesa is born,” said chef José Chesa.


A full service traditional stand up tapas bar will grace the east wall of the restaurant, offering a signature cocktail menu developed by well known Portland bartender Tony Gurdian that will include one of Portland’s larger Spanish sherry programs, vermut cocktails and one of the best Gin & Tonic’s in Portland. Chesa will also feature a variety of new sangrias, an extensive list of sherry, and a grand reserve wine list that will be curated by partner/general manager Metivier with the help of José’s father. Ultimately, Chesa will be a place for friends and family to gather and share amazing food and stories in a warm and inviting environment.


CHESA MENU


UNA TAPETA

Ensalada
Mix greens, Spanish quince paste, bomba rice goat cheese, membrillo vinaigrette
Tempura
Spanish style pig ears, sundried tomato vinaigrette, mix greens
Torrada
Smoked roasted peppers, capers, quail egg, toasted pine nuts
Bravas
Chesa’s second bravas choice
Tortilla
Spanish tortilla made in the Josper
Costilla
Iberico pork rib, fennel-garbanzo salad
Bocata
Smoked Chistorra, Spanish style bun, teriyaki mayo, Mahon, date-sherry ketchup
Mejillones
Mussels made in the Josper

Tabla Iberica
Selection of Iberico meats and cheese

LATAS

Boquerones
House Spanish boquerones, house picatoste, Bosc pear, lime zeste
Brandada
Salt cod brandade, black olive and fig olivada, house coca xips
Empedrat
Viridian Farms beans, pine nuts, quail egg, scallions, sherry vinaigrette, smoked piquillo
Huevo
Blood sausage soil, farm egg, manchego cheese
Olivas
Spanish marinated olives

SNACKS

Xupa-foie
Hudson Valley foie gras, farm beets, Jacobsen’s salt
XIP
Fried rice paper, black sesame, manchego, pimentos
Bunuelo
Salt cod beignet, Pil-Pil ali-oli
Yogurt
Idiazabal foam, marinated farm beets, soufflé  rice
Corteza
House made pork rinds, escabeche mussels, chipotle
Almejas Chesa
My dad’s Sunday clams
Nuestra Croqueta
Porcini croquettes, porcini-sage ali-olii

PAELLAS

Mallorca
Carlton Farms pork shoulder, Spanish sobrasada, bomba rice, Nora Picada
Chesa
Sherry-marinated rabbit, Iberico ham, Viridian Farms beans, Boletus ali-oli
Barceloneta
Squid, sofrito, Spanish cuttlefish, Langostino, fried Xanquet, lobster broth
Mar I Montana
Braised oxtail, bomba rice, prawns, sofrito, scallions
Vegetal
Seasonal vegetables, sofrito, piquillo de gallo
Arroz a Banda
Chef’s choice seafood, adobo, sofrito, lobster broth

POSTRES

Torta de Aceite
Citrus cream, blood orange marmalade, buttermilk ice cream
Natillas
Pineapple pudding, lime polvorones, brown butter magdalenas, creme fraiche sorbet
Bunyol
Chocolate beignet, olive oil cream

Helados
House ice cream selection
Sorbetes
House sorbet selection

Tarta
Flourless chocolate cake, coffee caramel buttercream, passion fruit sorbet
Queso’s
Chesa’s cheese interpretation


COCKTAILS


THERE


Gin & Tonic

Tanqueray, house made quinine tonic, clarified lime, chilled and carbonated

Sangria Roja
Red wine, Grand Marnier, pisco, Brandy de Jerez, lemon, orange, fruit, spice
Penedes
Priorat Vermouth, cava, bitter cube


Preperando  

Yzaguirre Vermut Roja, splash of gin and campari, orange bitters

THEN


Adonis

Fino Sherry, sweet vermut, orange bitters

Flamenco

Amontillado Sherry, genever, orange, lemon, house orgeat

Dunhill

Gin, East India Sherry, dry vermut, Cointreau, absinthe rinse

Artists’ Special

Oloroso sherry, blended scotch, lemon, black currant syrup

NOW


Chesa
Vermut Roja, olive oil washed gin, lemon, Pimenton & bay leaf syrup


Montoya Hotel Special
De-oaked Brandy de Jerez, blanco vermut, clarified pomelo, chilled and carbonated


Sometimes, Always, Never
Lemongrass vodka, manzanilla sherry, dry vermut


Run the Scales
Rye, china amer, palo cortado sherry, eucalyptus tincture


Ponche en Porron*
Rum, oleo saccharum, oloroso sherry, black tea, ponche caballero, nutmeg, bitters, cava, served in a Porron *serves 2-3


HOT
Sidra Caliente

Apple brandy, basque cider, lemon, cinnamon, orange bitters, pan-fired

Cafe Fernet

Fernet Branca, bourbon, PX sherry, espresso, marshmallow, pan-fired

Hot Buttered Orxata
Rum, chufa nut orxata, winter spice, butter, steamed


Palabra del Sabio

Genever, orange curacao, chartreuse, 180 xocolata, milk, salted coconut whip, steamed

ABOUT CHESA

Chef José Chesa, a 2016 James Beard award semifinalist for Best Chef Northwest, opens his second Spanish restaurant Chesa, alongside business partners, his wife, Cristina Baéz and Emily Metivier, in February 2016. The second-generation chef and restaurateur will offer his version of traditional Spanish dishes and paellas all prepared in a modern Josper charcoal oven. The restaurant, named for his father José Chesa Senior, celebrates family and its connection with food, from the menu of charcoal-infused dishes to its decor. A full service traditional stand up tapas bar will grace the east wall of the restaurant, offering a signature cocktail menu developed by bartender Tony Gurdian as well as a variety of Spanish sherry, vermut cocktails, new sangrias, and a grand reserve wine list curated by partner/general manager Metivier with the help of José’s father. The restaurant is adjacent to the recently opened 180, Portland’s first xurro bar, also owned by chef Chesa and business partners Cristina Baéz and David Martin. Chesa will offer dinner service Tuesday to Saturday from 5 to 10 p.m. Address 2218 NE Broadway St.,Portland Ore. 97232 Website: http://chesapdx.com/; Twitter/Instagram: @chesapdx email: hola@chesapdx.com; Phone: (503)477-9521.

Nicky USA Introduces Nicky Farms Wild Hawaiian Venison

his month Nicky USA, the butcher and specialty meat purveyor, becomes the exclusive distributor of this newly available sustainable wild protein in the Continental U.S.


In a partnership with Hawaii’s Maui Nui Venison, Nicky USA has become the exclusive distributor of Nicky Farms Wild Hawaiian Venison to chefs on the West Coast. Maui Nui Venison, a sustainable operation based in Hawaii, harvests wild Axis Deer on the islands of Maui and Moloka’i to keep the invasive species populations under control, and through partners like Nicky USA, provides this truly wild protein to consumers. The overpopulation of the Axis Deer are a threat to both the the environment and agriculture in the islands, as the deer spread invasive plants, cause erosion, and damage ecosystems. Opening the market for Wild Hawaiian Venison will help to maintain the ecological balance of those islands, and offers an incredibly sustainable meat to consumers and chefs.


Up until this point, Wild Hawaiian Venison has only been available to chefs and non-commercial hunters within the state of Hawaii. It is harvested under strict USDA field protocols. Nicky USA first debuted Wild Hawaiian Venison at this year’s Wild About Game in October to rave reviews by attendees and chefs. It was selected as one of four proteins in the event’s cooking competition, prepared by Chef Doug Adams of Imperial and Chef Eric Sakai of Restaurant Marron.


Hank Shaw, an authority on venison and the author of the upcoming book, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (H&H Books 2016) says “Axis deer is widely regarded as one of the best-eating species in the world – its meat is fine, lean and almost sweet. It needs little more than salt and fire to make it shine.”


And chefs agree.  “Hawaiian Wild Venison is truly a unique and special product. A perfect balance of taste and texture that’s sure to please game lovers as well as those who may think that venison is too ‘gamey,’” says Eric Sakai, Chef/Co-Owner of Restaurant Marron in Seattle and winner of Food & Wine’s People’s Best New Chef, 2015. “Hawaiian Wild Venison is a delicious and sustainable product made possible by great people from my homeland of Hawaii.”


Chefs in the region are excited to prepare dishes featuring this new protein, distributed in the Continental U.S. for the first time this month. No doubt, this newly available meat will begin to pop up on the menus of the most adventurous and highly regarded restaurants in the Pacific Northwest. Nicky USA will also distribute small retail packs of the venison to specialty retailers in the Northwest to make it available to home cooks. Nicky Farms Wild Hawaiian Venison is subtle yet full flavored and is a lean, palate-pleasing meat that is sure to enhance any menu.


About Nicky USA
Founded in 1990, Nicky USA is the Northwest’s leading butcher and purveyor of specialty game and high quality meat. The Portland-based company has forged relationships with local and international ranchers, as well as James Beard Award-winning chefs in an effort to make game a mainstay of specialty markets and fine restaurants. Nicky USA recently developed a specialty line of products under their Nicky Farms brand. With the recent purchase of their very own 35.9-acre farm in Aurora, Ore., owner Geoff Latham is now able to raise game for Nicky USA and host friends and customers. The company has built one of the nation’s only mobile processing units (MPU) for the sustainable and humane processing of animals, specially designed to process both poultry and hooved animals, making it the only USDA-compliant unit of its kind allowing complete control of the process from field to table. Aside from selling specialty game and high quality meat, Nicky USA hosts Wild About Game every autumn, an annual head-to-head cooking competition and the meatiest culinary celebration in the Northwest, celebrating high quality meat and specialty game. Nicky USA expanded in 2013 with a second location in Seattle. Orders for either location can be made by calling 1.800.469.4162. For more information, visit www.nickyusa.com. Follow @NickyUSA on Twitter and Facebook, and @Nicky.USA on Instagram, as well as #NickyFarms on all channels. To learn more about Nicky USA and Nicky Farms, view the 25th anniversary video here.
About Nicky Farms
Nicky Farms is the house brand of Nicky USA. Nicky Farms products include Northwest raised rabbit, quail, elk, venison, goose, water buffalo, chicken and American bison. They can be found on the menus of the Northwest’s best restaurants and the shelves of leading retailers such as New Seasons Markets. www.nickyusa.com/nicky-farms

Aviary in Portland Introduces Vegetarian Tasting Menu

IMG_4803 (1).JPGOn the heels of a successful first year of their quarterly Vegetarian Dinner Series, Aviary is introducing a daily vegetarian tasting menu, starting tonight. Every night, the restaurant will offer a four-course menu of chef-selected vegetarian dishes for $40 per person. Each item will also be available on the regular dinner menu á la carte. 
 
Aviary’s dinner menu has always featured numerous creatively composed vegetarian options, something personally important to Chef/Owner Sarah Pliner. Pliner, who was once herself vegetarian, recalls the incredibly limited options in many restaurants and has intentionally dedicated a substantial amount of Aviary’s dinner menu to vegetable-focused dishes. 
 
The quarterly Vegetarian Dinner Series, which began in January and will continue into 2016 (the next dinner is on Jan. 21st), was created to showcase Aviary’s vegetable dishes in a grand seven course tasting menu, and it’s popularity has encouraged Aviary to offer a vegetarian tasting menu to diners every night. Aviary also recently added chef’s counter seating to the dining room, quickly becoming the most popular seats in the house.


The nightly vegetarian tasting menu will be comprised of four dishes for the $40, and will change regularly. Sample menu for December 1st, 2015:  


Chestnut Soup, brussels sprouts, crème fraiche, salted duck egg, maple syrup


Chanterelle & Quince Terrine, pickled chanterelles, celery, brioche


Warm Vegetable Salad, romanesco, pumpkin, brussels sprouts, lime pickle vinaigrette, black garlic


Slow Roasted Onion Flan, winter squash, quinoa, asian pear tapenade, parsley olive jus

Aviary’s Chilled Beet and Lemongrass Soup (photo by Carly Diaz)

ABOUT AVIARY
Located in the Alberta Arts District of Northeast Portland, Aviary presents an inventive and eclectic menu of small and large plates, boasting cuisine that applies classic French technique to exotic Eastern flavors and the freshest ingredients of the season. Chef/Owner Sarah Pliner’s dedication to clean flavors and disciplined methods is inspired by decades of cooking experience in New York and Portland in restaurants such as Alain Ducasse at the Essex House, Aquavit, Aldea, Socialista, and The Heathman Restaurant and Bar in Portland. 
 
Aviary’s new Pastry Chef Matthew Zack brings decades of experience in fine pastry to Aviary’s dessert menu, presenting refined dishes to finish the meal with surprising flavors that compliment Pliner’s savory dinner menu. The cocktail list, designed by Bar Manager Kaysie Condron, puts creative, culinary-inspired twists on classic favorites​, drawing inspiration from the kitchen.​ The restaurant setting combines urban industrial design with local art, reclaimed wood and locally crafted lighting and features a chef’s counter, 18-seat private dining area, and a seasonal patio beside their vegetable garden. The Oregonian recently ranked Aviary #5 on a list of Portland’s Best Restaurants.
 
 Aviary’s Crispy Pig Ear was named one of Portland’s 25 Most Iconic Dishes by Eater PDX and OpenTable recently named Aviary as one of the 100 Top Restaurants for Foodies in the U.S. as rated by verified OpenTable diners. Chef Sarah Pliner was a nominee for Food & Wine’s The People’s Best New Chef in 2013, 2014 and 2015, and named a semifinalist for the James Beard Award for Best Chef, Northwest in 2015. Follow Aviary on Facebook, Instagram and Twitter @aviarypdx. Aviary is located at 1733 NE Alberta St., Portland, Ore., 97211. www.aviarypdx.com

Marijuana Investors Summit Boot Camp at Cannabis Creative Conference

Join us July 28 in Portland for the Marijuana Investor Summit Boot Camp for investors and entrepreneurs. Produced in conjunction with the Cannabis Creative Conference and taught by financial industry experts and successful marijuana entrepreneurs, this half-day, dual-track educational seminar will quickly bring you up to speed on this rapidly growing frontier market.

Learn from these successful entrepreneurs and professional investors:
– Todd Boren, MacArthur Capital, LLC
– Julianna Carrella, Auntie Dolores
– Kristin Fox & David Friedman, MJIC Media
– Doug Friedenberg, Jigsaw-Capital
– Lori Glauser & William Waldrop, Signal Bay
– Frank Marino & Urban Smedeby, MJIC
– Jack Schwebel, Golden Leaf Holdings LLC
Investors—be early adopters! Gain an understanding of the industry, including: the markets, the risks, rewards, opportunities and more. Entrepreneurs—be cannabis industry innovators! Whether you have an existing business or want to start one, learn the basics of capital raising and working with investors to grow your business to its full potential. Network with peers, investors and service providers and learn how to turn your business dreams into reality.
Whether you’re new to the legalized marijuana industry or looking to expand your knowledge, the July 28 pre-conference Boot Camp for Investors and Entrepreneurs, produced by the Marijuana Investor Summit in conjunction with the Cannabis Creative Conference, is the place to be.

MJINews.com is owned by Panther Media, which was founded in March of 2014 by veteran publishing and investment executives David Friedman and Kristin Fox. MJINews.com was designed to fill the need for a reliable and credible source of information for investment opportunities in the nascent legal marijuana industry. Friedman and Fox have founded and operated successful alternative asset publications, as well as managed institutional investment portfolios. The intersection of these experiences led them to launch MJINews.com, the only online community dedicated to helping entrepreneurs and investors make informed business and investment decisions. For more information, contact Kristin Fox at kristin@mjinews.com. Follow us on Twitter @mmjinvestor.
About CannaFundr
CannaFundr is an online crowdfunding platform for accredited investors to seed the fastest growing commodity industry in the United States, cannabis. CannaFundr is headquartered in Chicago, Illinois with offices in Florida, Michigan and New Jersey.

CAMDEN’S CATSUP COMES TO THE MASSES WITH ONLINE ORDERING

Pure happiness in a bottle delivered to your doorstep

PORTLAND, Ore. (July 16, 2015) – The secret sauce that makes Little Big Burger’s fare so irresistible is now available for purchase online through Amazon. Camden’s Blue Label Catsup is a sumptuous blend of tomato paste, champagne vinegar, hemp seed, spices, honey, and chili peppers. Camden’s Blue Label Catsup is an award-winning ketchup made in Portland, OR from high quality, all-natural ingredients,

without any fillers or high-fructose corn syrup. Camden’s contains the powerful antioxidant lycopene, and the chili pepper gives it a sassy spice kick. The catsup for sale online is currently packaged as two 14.5 ounce bottles for $8. Camden’s Catsup is also available for purchase at all eight Little Big Burger locations.

Chef and restaurateur Micah Camden developed the catsup at Yakuza Lounge, which he co-founded in 2006. Camden gave the catsup a stage when he and business partner Katie Poppe opened Little Big Burger in 2010 and began selling catsup by the bottle. As the number of Little Big Burger restaurants grew, so did the popularity of the spicy catsup. In 2011, Camden’s Catstup won top honors in The Oregonian’s FOODday’s Tasting Panel. 
ABOUT CAMDEN’S CATSUP

Camden’s Blue Label Catsup is an award-winning ketchup made in Portland, OR from high quality, all-natural ingredients, without any fillers or high-fructose corn syrup. Camden’s contains the powerful antioxidant lycopene, and the chili pepper gives it a sassy spice kick. It pairs great with burgers, fries, meatloaf, hot dogs, and so much more! Micah Camden and Katie Poppe are transforming the Portland food scene with their restaurants: Blue Star Donuts, Boxer Ramen, Little Big Burger, Son of a Biscuit, and the soon-opening Hop Dog. Undeterred by the 2008 economic crash, they have successfully opened 15 restaurants in Oregon’s food capital over the last five years and one in Tokyo, Japan. Visit camdenscatsup.com and follow Camden’s Catsup on Twitter and Facebook.

SE WINE COLLECTIVE HOSTS PRE-IPNC URBAN KICK-OFF ON JULY 23

The winery provides guests a chance to experience Oregon’s urban winemaking side by offering pours of 16 wines from eight of its resident urban winemakers
PORTLAND, Ore. (July 10, 2015)- To kick-off IPNC festivities The SE Wine Collective is featuring a meet and greet with eight resident winemakers on Thursday, July 23. Each urban winemaker will feature complimentary tastes of one of their current or library Oregon Pinot Noirs in addition to one distinct Oregon varietal that they produce.
Before making their way down to the Valley, 

IPNC participants and guests are invited to stop by and experience the range of Oregon wines made at the Collective, paired with delicious bites from the SE Wine Collective chef Althea Grey Potter.

WHEN:
Thursday, July 23rd
4-6pm
WHERE:
SE Wine Collective
2425 SE 35th Place, Portland OR 97215
DETAILS:
Tickets are $20 or complimentary for IPNC participants. Please call the Collective at 503-208-2061 or email Luke Mathews at luke@sewinecollective.com to reserve your spot.
FOOD:
16 wines and passed hors d’oeuvres from Chef Althea Grey Potter
●      Foie gras torchon with cherries and thyme on baguette
●      Porcini and tallegio arancini
●      Dungeness crab with tarragon green goddess dressing on english cucumber
Featured Wineries:
●      Division Winemaking Company
●      Fullerton Wines
●      Helioterra Wines
●      Jackalope Wine Cellars
●      Jasper Sisco
●      Ore Winery
●      Vincent Wine Company
●      Willful Wines
About SE Wine Collective

Kate and Thomas Monroe, of Division Winemaking Company, founded the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. The urban winery and wine bar brings together like-minded wineries who are sustainably growing their businesses and offers a venue for commercial custom crush wine production, tastings and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Currently the collective is made up of ten wineries: Division Winemaking Company, Fullerton Wines, Helioterra Wines, Jackalope Wine Cellars, James Rahn Wine Co, Jasper Sisco, Ore Winery, Vincent Wine Company, Willful Wines and 5Q, while continuing to work as an incubator for future wine brands and budding industry ideas. Currently 20 varietals are produced at the Collective ranging from Pinot Noir, Chardonnay and Pinot Blanc to lesser-known varietals such as Gamay Noir, Mourvedre, Chenin Blanc, Muscat, and Arneis. The wine bar features pours and flights from all 10 Collective members and their inspirational wines along with draft beer and a diverse food menu by in-house chef Althea Grey Potter. Recently the Collective was listed among the 10 Best Urban Wineries in USA Today and Best Wine Bars in The Oregonian. It has also been featured in FOOD & WINE magazine’s A Winemakers’ Beaujolais Nouveau Party, the New York Times article “Bringing the Wine to Portland, Ore.”Wine Spectator’s “The New Portland,” Portland Monthly’s article “Meet Portland’s Top Urban Winemakers,” and Portland Monthly’s Best Restaurants 2014 7 Days In Portland piece. Wines produced at the Collective have been mentioned in The New York Times, San Francisco Chronicle and Los Angeles Times. The wine bar hosts large and small events, wine release parties and pop-up dinners and is available for rent for private parties. Its hours are Mon, Wed, Thurs. and Fri. 4 – 10 p.m.; Sat. 1 p.m. – 10 p.m. and Sun. 1 p.m. – 8 p.m. The Collective is located at 2425 SE 35th Place, Portland, Oregon 97215. Find more information at www.sewinecollective.com, Facebook SE Wine Collective, Twitter @SEWineColl, Instagram @SEWineCollective or by calling 503-208-2061.