Variety Showcase 2017

Tickets available NOW .




Organicology Tasting 2017

Eleven Winter Squash varieties (raw and steamed/pureed); Hull-less Pumpkin Seed (raw); and Squash Seed Oil were evaluated at the 2017 Organicology Conference.




Variety Showcase 2016

The 2016 Variety Showcase event was held at The Nines Hotel in downtown Portland on October 3, 2016. This event brought together over 300 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. This event was funded by sponsorships from Organically Grown Company, Clif Bar Company, Organic Valley, University of Wisconsin, Tom Douglas Restaurant group, Bejo Seeds, Territorial Seed Company, Oregon State University, Oregon Tilth, Johnny's Selected Seeds, The Chef's Garden and New Seasons Market.




Variety Showcase 2015

The 2015 Variety Showcase event was held at Chris King Precision Components on September 28, 2015. This event brought together over 200 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. This event was funded through a grant from the Portland Chefs’ Collaborative.




Variety Showcase 2014

The 2014 Variety Showcase was held at Chris King Precision Components on September 29, 2014. This event brought together over 120 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. This event was funded through a grant from Organically Grown Company.




Barley Day 2016

Barley Day was held at Oregon State University and Hylsop Farm on May 21, 2016. The day included breeders, distillers, brewers, bakers, maltsters, millers, farmers and other barley fans for a day of discussion, collaboration, laboratory and field tours, pancakes and beer.

The day included a barley-centric lunch created by CBN collaborating chefs and bakers including “Barley Pasta Salad with Asparagus, Green Garlic, Snap Pea and Ricotta Salata” by pasta maker JoMarie Pitino and chef Joshua McFadden of Ava’s Genes; “Commons Farmhouse bread” made by Dillon Debauche of Little T American Bakery and “Malted Barley Ice Cream between flaked barley cookies with raisins & sprouted barley” made by Sarah Minnick of Lovely Fifty-Fifty.




Squash Party

Squash Party was held at Firehouse Restaurant on November 24, 2014. Due to difficulties farmers have been experiencing with storing winter squash, Alex Stone, OSU Vegetable Specialist, and Lane Selman, OSU Agricultural Researcher, are investigating expanding market potential of less commonly grown winter squashes known to store well. In many cases, these are larger, drier squashes with superior flavor and texture but are less familiar to consumers. In order to assist growers with the marketing of alternative squash, consulting chefs, Linda Colwell and Timothy Wastell, investigated 14 different winter squash types, developed flavor profiles, provided advice on the best culinary application and created recipes for restaurants, home cooks and institutional kitchens. This Squash Party event brought together 35 farmers, chefs, seed growers and produce buyers to taste each squash type (raw, roasted and in a developed recipe) and discuss potential marketing opportunities. This event was funded through a grant from Western SARE.

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