Check out the 2024 Sagra del Radicchio photos!

Explore the wide world of chicories, alongside other unsung heroes of the winter table like quince, medlar, buckwheat, barley, dry beans, hazelnuts, and (pink!) cabbage.  This joyful and educational culinary and cultural experience is like no other.

Taste your way through more than 35 tables curated by farmers, breeders, chefs, and makers from the Pacific Northwest and beyond. Twenty tables will feature unique fermented cider pairings highlighting different cider styles and apple varietals. 

Come to taste, learn, and celebrate the bounty of winter vegetables, fruits, beans, nuts and grains.

Featured Chefs from: Antica Terra, Bar Nouveau, Bauman's, Berlu, Cafe Olli, Camino (resurrected!), Chicory, Coquine, Grand Central Baking, Grounded Table, Hayward, Hot Mama Salsa, Houlme, Food Innovation Center, Kachka, Lilia Comedor, Lovely's Fifty Fifty, No Saint, Nostrana, Pinolo Gelato,  Pizza Thief, Sauvette, Sauvie Shrubs, Tam Tam, The Corson Building, Valley Bar and Bottle and more..

💜🥬RAD Pizza Party 🥬💜

No tickets needed, just come down to Pizza Thief for an evening of celebrating radicchio and some of our other favorites inspired by its homeland - the Veneto region of Italy.

🍕🥗Special radicchio-centric pizzas, salad and dessert
🍷🍺 Fun wine, beer, cider, cocktail and mocktail offerings
💜🥬 Merch for devoted Radeek Heads

Creative production by Culinary Breeding Network, @portlandgem and chef @daco72

The Second Annual Quince Fest is open to all, whether you love quince or have yet to fall in love with the elusive and delicious country fruit.

Come join a jolly gathering of farmers, cider makers, cooks, bakers, arborists, makers of all kinds and pomme fruit enthusiasts. This is a unique opportunity to learn more about quince and taste the fruit in many forms.

Bauman’s Cider & Bauman’s on Oak will be pouring quince ciders from a variety of producers, as well as crafting a couple of special dishes. 

The Culinary Breeding Network, Artisan Grain Collaborative, and Seed to Kitchen Collaborative invite you to an engaging evening of conversation, learning, and tasting.

Farm to Flavor brings together plant breeders, farmers, chefs, bakers, and beverage makers to celebrate the power of participatory plant breeding - showcasing how collaboration is shaping the future of food.

Explore over 20 tables featuring research and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Sample crops like wheat, rye, oats, barley, buckwheat, bitter gourd, Calabrian peppers, tomatoes, cucumbers, potatoes, strawberries, blueberries, black currants, American persimmons, and more.

Whether you're a grower, maker, researcher, or simply a curious eater, you’ll leave with new insights and flavors to savor.

Special guests include Abra Berens, chef and author of three books including Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes and featured culinary partners Itaru Nagano, Fairchild; Evan Dannels, Cadre; Mitchel Weber, SAGRA; Andrew Hutchison, Madison Sourdough Co; Jonny Hunter, Underground Meats; Kasey Cooke, Mint Mark; Kirk Smock, ORIGIN Breads; Christie McKenzie, Pasture and Plenty; Young Cho, Simple Food Group; Mary Kastman, Purslane; and more! 

Don’t miss this one-of-a-kind experience connecting field to flavor.

Tickets available HERE.

OSU researchers will present on dry-farming growing techniques and projects, including:

• Methods for controlling blossom-end rot in dry-farmed tomatoes

• A dry farm corn breeding project

• Variety trials featuring sorghum, cowpeas, melons, and tomatoes

Following the presentations, attendees will have the opportunity to taste the results of these trials.

Speakers include:

• Lane Selman – Culinary Breeding Network

• Lucas Nebert – OSU Organic Extension & Dry Farm Program

• Matt Davis – Faculty Research Assistant, OSU College of Agriculture

Celebrate the Height of Tomato Season!

Join us for an outdoor celebration of the beloved summer tomato during Oregon Organic Week.

Taste unreleased organic tomato varieties from OSU plant breeder Jim Myers, sample dry-farmed tomatoes and melons, and more

Local farmers will be selling fresh tomatoes and produce, and we’re thrilled to welcome special guest Avram Drucker of Garlicana, offering his incredible selection of garlic.

Enjoy culinary demos from local chefs sharing tips on preserving and preparing the season’s best tomatoes.

Treat yourself to Wellspent Market’s famous BLTs, savory and sweet bites from Lauretta Jean’s, plus local wines and non-alcoholic drinks, in a festive setting.

Free and open to all!

Lucas Nebert, faculty with the OSU Extension Organics Team and Dry Farm Program, will showcase variety trials featuring perennial kale, collards, leafy greens, cucumber melons, and more!

Enjoy taste testing, resource sharing, networking, and discussions on dry farming experiences this season.

Free to the public, but need to register here.

Join us for Buckwheat Fest, a one-day event bringing together scientists, farmers, end users and grain enthusiasts for an opportunity to learn about this very special small grain’s current role and future possibilities in the region and get involved in actualizing its huge potential.

The festival will include field tours, seed processing demonstrations, discussions on crop agronomics and variety qualities, cooking demonstrations, and a tasting of buckwheat products from chefs and food companies from our region and beyond. 

Two Options:

SOLD OUT - Comprehensive

Tasting only, $25/person
5:30p-8pm
Tickets here: https://buckwheatfest-tasting.bpt.me/
Kids under 5 are free of charge.

Join us for the tasting portion of the Buckwheat Fest under tents outside the WSU Breadlab in Skagit Valley, WA. We will have an eclectic array of innovative buckwheat-based food products to try from amazing restaurants and bakeries such as Ben’s Bread, TOMO, Sarah Minnick, Sea Wolf, Café Lago, Magdalena's Creperie and many more! 

Visit the OSU organic variety field trials and learn from the OSU Organic Agriculture Extension team about grains and pulses.

Featured Crops will include:

Grains: Barley, Wheat, Rye, Oats, Triticale, Kamut, Durum
Pulses: various common beans (Phaseolus vulgaris), lentils, chickpeas, favas, mung, adzuki, cowpea, tepary

Snacks prepared by Nikki Guerrero (Hot Mama Salsa), Deepak Saxena (DesiPDX), Adrian Hale (1000 Bites of Bread), Jordyn Bunting (Food Innovation Center), Andrew Ross and Sydney Baumgardner (Oregon State University).

Free and open to the public.

The Variety Showcase is a public event designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, distributors and consumers interested in the local food system. Attendees have the experience to taste new and in-development vegetable, fruit, and grain cultivars - alongside older varieties with connections to Hawai'i. Attendees are encouraged to engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. Come learn, taste, and engage!

“At this event, the curtain is pulled back.” says Culinary Breeding Network Director, Lane Selman, “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to network, build community and meet the plant breeders creating flavorful varieties for organic farmers.”

This is a unique opportunity to mingle with locally based breeders and seed growers, as well as research scientists attending the National Association of Plant Breeders conference.

Please join us for an engaging evening of conversation, learning, and tasting brought to you by the Culinary Breeding Network and University of Hawai'i’s GoFarm Hawai'i. This event is partially funded by the HDA-SCBPG project “Expanding Markets of Specialty Crops for Input Substitution in Hawai'i”.