THE CULINARY BREEDING NETWORK Organizes culinary explorations, conversations and celebrations
that inspire connection and collaboration throughout the food system.


Future Events


VarietyShowcaseNYC_Announcement2.jpg

variety showcase nyc

Monday, September 24, 2018 in New York City.

This year the Culinary Breeding Network is partnering with GrowNYC to bring the VARIETY SHOWCASE to Project Farmhouse in New York City. This event is an interactive mixer designed to build community between plant breeders, organic farmers and eaters where attendees have the unique experience to taste new and in-development vegetable, fruit & grain cultivars with the breeders that created them, share opinions, talk about needs & preferences and learn about the importance of organic plant breeding.

The event includes a series of tables featuring plant breeders with examples of their breeding work. The tables provide attendees with a tangible example of the bio-diversity being created with organic production and flavor in mind. Each breeder is paired with a chef that creates a dish that highlights the breeding project and samples are tasted by attendees.

The ticketed, indoor Variety Showcase NYC will be held at two times - DAYTIME (12:00 - 3:00 pm) and EVENING (5:00 - 8:00 pm). Please note there are different breeders and chefs at each time. There will also be interactive tables at a free, public outdoor space 2 blocks away at the Union Square Greenmarket from 11:00 am - 6:00 pm. 

Tickets are $100 and available HERE. {Make sure to choose your desired time from the drop down menu.}

 



the grain gathering

July 26-28, 2018 in Skagit Valley, Washington.

Pasta magic maker JoMarie Pitino of Ava Gene's and Culinary Breeding Network director, Lane Selman, will be there to talk, cook, geek out on and represent BarleyWorld and the Multi-Use Naked Barley project. The grain revolution is happening at The Washington State University Bread Lab and everyone is welcome! Join professional and home bakers, maltsters, brewers, distillers, millers, farmers, plant breeders, chefs, journalists, educators, and community leaders to the beautiful Skagit Valley for three days of hands-on workshops, demonstrations, panel discussions, and talks. Tickets are sold out for this event.


PAST EVENTS

2016_cascade_barley_day_4502.jpg

BARLEY DAY 2018

June 1, 2018 at OSU Hyslop Farm in Corvallis, OR.

Barley World celebrated our favorite ancient grain at this educational + festive day that included field tours; an introduction to the exciting new national organic, hull-less barley project; a sensory exploration; a barley-centric lunch; guest speakers and more! We learned, met new friends, visited with fellow grain movers & shakers and enjoyed barley treats made by pasta maker JoMarie Pitino of Ava Gene's, chef Tim Wastell of Antica Terra, Dillon Debauche of Union Yeast & Grain, Adrian Hale of Thousand Bites of Bread, Sarah Minnick of Lovely's Fifty-Fifty, Annie Moss of Seastar Bakery and Matt Kedzie of Handsome Pizza. And beer from a variety of breweries including Deschutes and Ninkasi. Check out the photos HERE.



 BANANA mai`a Breeder: Gabe Sachter-Smith, Hawai’i Banana Source Chef: Janna Shields, Mossback, Kingston, WA

BANANA mai`a
Breeder: Gabe Sachter-Smith, Hawai’i Banana Source
Chef: Janna Shields, Mossback, Kingston, WA

VARIETY SHOWCASE OAHU

March 13, 2018 in Honolulu, Oahu, Hawaii.

The first Variety Showcase event to venture beyond Portland. Nearly 50 participating plant breeders, agricultural researchers and chefs welcomed over 150 ag-curious guests to experience the diversity in tropical crops like banana, avocado, turmeric (olena), breadfruit (ulu), taro (kalo), moringa, as well as vegetables including cauliflower, broccoli, tomato, peas and more.

Sponsored by GoFarm Hawai'i and co-organized with Farm Coach Jay Bost of Waimanalo, Oahu. Hosted by the Kapi’olani Community College Culinary Arts Program. In collaboration with College of Tropical Agriculture and Human Resources, Hawaiian Seed Growers Network, Farm Link Hawai’i, Organic Seed Alliance, Oregon State University and University of Wisconsin. Check out the photos HERE.


9th Organic seed growers conference

February 14-17, 2018, in Corvallis, Oregon.

"Building Relationships from Seed to Fork" WORKSHOP

SESSION DESCRIPTION: As we dig deeper into the origins of our food, exciting collaborations are connecting people not only to farmers but also to the breeders and growers of the seed at the root of our food system. Discussions of relationships across the seed and food system will be led by Lindsay Wyatt of Johnny's Selected Seeds (variety marketing and culinary breeding); Ken Greene of Hudson Valley Seed Co and Seedshed (Kitchen Cultivars partnership for the Hudson Valley); Brigid Meints, a PhD student from Washington State University (barley breeding for food and malt quality); Lane Selman from Oregon State University (Culinary Breeding Network); and Julie Dawson of UW-Madison (Seed to Kitchen collaborative).


Organic seed growers conference SOcial hour & Tasting

February 16, 2018, in Corvallis, Oregon.

Friday evening Social Reception and Tasting was curated by the Culinary Breeding Network and provided guests the opportunity to.

  • Ponder the intricacies of winter squash flavor using the new CBN Winter Squash Flavor Wheel
  • Taste different commercial seed oils and check out seed oil press demonstrations
  • Grab a dish of CBN chef Tim Wastell’s pumpkin seed inspiration: “hull-less pumpkin seed oil ice cream, caramelized pumpkin juice & crushed seeds"
  • Taste different varieties of hull-less barley in various ways – baked into bread, roasted in tea, steamed as pilaf – and share thoughts with OSU barley breeders
  • Bonus samplings from local and regional food artisans including Old Blue Raw Honey, Marshall's Haute Sauce, and Three Sisters Nixtamal.

Cascadia grains conference

January 19 - 20, 2017 in Olympia, Washington.

The Focus: Revitalizing a Local Grain Economy West of the Cascades. The Cascadia Grains Conference brings together farmers, bakers, brewers, distillers, brokers, investors, policy-makers and others to strengthen the role of grains in our local food economy by sharing the latest science, techniques, and developments, as well as by creating a space in which new business, policy and research relationships can form and existing ones can be strengthened.


 Chef Tim Wastell acts as the "Squash Butcher" demonstrating how to safely and easily cut squash - both large and small.

Chef Tim Wastell acts as the "Squash Butcher" demonstrating how to safely and easily cut squash - both large and small.

Squash Sagra + Fill Your Pantry

December 3, 2017 at The Redd in Portland, Oregon.

FILL YOUR PANTRY (FYP) is a one-day community bulk buying event and an opportunity to meet and support your local farmers! Fill Your Pantry is organized by Friends of Family Friends (FOFF). It is a great way to support farmers, by stocking up for the winter with bulk quantities of locally grown dried beans, grains, flours, nuts, honey, root veggies, garlic, onions, winter squash, pasture-raised meats and more. FYP also fosters urban and rural connections and helps strengthen our farm-direct local food systems.

In 2017, a new addition to the FYP event was the SQUASH SAGRA where attendees joined chefs and farmers to put "winter" back in winter squash. Local chefs sampled delicious, easy and innovative winter squash recipes and demonstrated proper squash butchery. Squash scientists schooled on which squash to eat when - some are not even tasty until January or February!

More information on this OSU Squash Project HERE


 The participating breeders, farmers, researchers and chefs at Variety Showcase 2017

The participating breeders, farmers, researchers and chefs at Variety Showcase 2017

Variety Showcase 2017

The 4th annual Variety Showcase at The Nines hotel in Portland, Oregon was a huge success with 540 attendees, 30 showcase tables, 3 special interactive educational exhibits and 80 participating breeders, researchers and chefs.

More 2017 Variety Showcase photos by Shawn Linehan HERE.


Organicology Tasting 2017

Friday evening Social Reception and Vegetable Tasting was curated by the Culinary Breeding Network.

Tasting included 11 varieties of Winter Squash (raw and steamed/pureed); 6 sources of Hull-less Pumpkin Seed (raw); and 4 sources of Squash Seed Oil.

Vendors sampling drinks and eats included Burnside Brewing Company, Logsdon Farmhouse Ales, Finnriver Farm & Cidery, Sake One, Brooks Wine, Cana's Feast, Old Blue Raw Honey, Choi's Kimchi, Marshall's Haute Sauce, Three Sisters Nixtamal and Two X Sea.


Variety Showcase 2016

The 2016 Variety Showcase event was held at The Nines Hotel in downtown Portland, Oregon 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. Sponsors included 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.

More 2016 Variety Showcase photos by Shawn Linehan HERE.


crowd (1).jpg
peppers2.jpg
frank.jpg

Variety Showcase 2015

The 2015 Variety Showcase event was held at Chris King Precision Components in Portland, Oregon 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.

More 2015 Variety Showcase photos by Shawn Linehan HERE.


1st_variety_show1.jpg

Variety Showcase 2014

The first ever Variety Showcase was held at Chris King Precision Components in Portland, Oregon 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.

More 2014 Variety Showcase photos by Shawn Linehan HERE.


field.jpg

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 experienced 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.