The third Sagra del Radicchio comes to Portland!

Join us in celebrating why "Bitter is Better"! This year’s event is a culinary and cultural exploration into Italian chicory plus other favorite underdog crops like buckwheat, cardoon, winter squash and more.  Taste, learn, and experience radicchio like never before with dozens of local and Italian growers and chefs sharing dishes, drinks and stories focused on our favorite Italian/PNW vegetable.

This event is organized by Chicory Week, Culinary Breeding Network and Washington State University Food Systems Program with funding from the Specialty Crop Block Grant Program administered through Washington State Department of Agriculture.

RADICCHIO TABLES

Variegato di Castelfranco   
Growers: Adrianna Moreno and Joelene Jebbia, Empowered Flowers        
Chef: Kbar

Rosso di Treviso Precoce        
Grower: Chandler Briggs, Hayshaker Farm  
Chefs: Lauren Garaventa and Rustle Biehn, The Ruby Brink

Variegato di Lusia   
Growers: Siri Erikson-Brown and Jason Salvo, Local Roots Farm  
Chef: Elizabeth Kenyon, Manolin

Chioggia (Bianco, Variegato, Rossa)         
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse        
Chefs: Randi Rachlow, Gabby Park and Jesus DeLara, Saint Bread

Rosso di Verona          
Growers: Mary Colombo and Brian Shipman, Wild Roots Farm     
Chef: Leila Schneider, Cafe Olli

Puntarelle     
Growers: Matthew and Giana Cioni, The Crows Farm        
Chef: Emily Dann, The Corson Building

‘Costarossa’    
Growers: Amy Frye and Jacob Slosberg, Boldly Grown Farm        
Chef: Darby Aldaco, Pizza Thief

Pan di Zucchero
Growers: Josh Hyatt and Melissa, Newaukum Valley Farm
Chefs: Jaret Foster & Mona Johnson, Tournant

Catalogna             
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse        
Chef: Elise Landry, Chicory Restaurant

Cichorium endivia   
Grower: Josh Volk, Slow Hand Farm           
Chef: Andrew Gregory, Post Alley Pizza (escarole)

OTHER CROP TABLES

Buckwheat    
Researchers: Justin O'Dea and Annie Salafsky, WSU Thurston County Extension
Chefs: Emily Park and Robyn Galbos, Robyn's Craft Bakehouse

Millet 
Researchers: Tayler Reinman, Washington State University and Rachel Breslauer, Washington State University
Baker: Dillon Debauche, Little T Baker

Barley
Researcher: Brigid Meints and Cristiana Vallejos, Oregon State University
Chefs: Jordyn Bunting, Food Innovation Center 

Winter Squash         
Researchers: Casey Wilson and Taylor Kamsler, Oregon State University 
Chef: Chris Diminno, Grassa

Maize
Breeders: Bill Tracy and Lexie Wilson, University of Wisconsin-Madison; Nancy Salazar, University of California – Davis; Jay Bost, Laughing Springs Farm and Appalachian State University
Tortilla Makers: Jonathan Correra, La Cosecha Tortilla Co.  and Pedro Ferbel-Azcarate, Three Sisters Nixtamal  
Chefs: Patrick McKee, Dame Restaurant and Mailyn Chavez, Nacar

 Cardoon        
Growers: Brian Campbell, Uprising Seeds and Charlene Murdock, Nana Cardoon     
Chef: Lisa Horness

Broccolo Fiolaro di Creazzo   
Growers: Bianca Nati and Ethan Riddle, The Grower's Grange         
Chef: Sam Smith, Sweedeedee

Pomodoro d'Inverno
Researcher: Amy Garrett, Dry Farming Institute
Seed Growers: Andrea Ghedina, Smarties.bio and Brian Campbell, Uprising Seeds        
Chefs: Dan and Elise Gold, Sebastiano's

Winter Melons         
Researcher: Matt Davis, Oregon State University    
Chef: Earl Ninsom, Langbaan, Hat Yai, Eem, Phuket Cafe

CANOVI project / Vancouver Radicchio Fest             
Researcher: Solveig Hanson, UBC
Non-Profit: FarmFolk CityFolk        
Grower: Mark Cormier, Glorious Organics Co-operative    
Chef: Haidee Hart, Woodshed Provisions

PDX-Bologna Sister City Association        
Chefs: Chris Ericsen and Aurelia Galimberti, Sorbu Paninoteca