The city’s top chefs will give demonstrations on everything from pasta to pie to barbecue while you taste, sip, and participate!
Here in Portland, we embrace our international reputation as the foodie city. We are known for our vibrant restaurant scene, award-winning chefs, and artisanal, locally sourced ingredients. And it’s true: we care about what we eat, where it comes from, what it pairs with, what imprint it leaves behind, and of course, an Instagram-worthy plate. In Portland, farm-to-table isn’t just a restaurant concept—it’s a way of life.
At Saturday’s Farm Out, guests will tie on their aprons and join butchers, bakers, chefs, and farmers to experience farm to table firsthand.
Farm Out's Demo Tents
The Full Moo: Milk it. Butcher It. Cook it. Eat it.
This tent will have guests saying, “holy cow!” as they experience the many ways we incorporate the entire animal in our cuisine and lifestyle. Guests will experience the details of preparing bone broth, beef sausage making, butchering demos, milking cows and making jerky, cheese, yogurt, butter, and ice cream.
While this event emphasizes Portland’s DIY culture, and will serve up many interactive demonstrations, guests can also expect to try dishes from a few of the city’s best meateries.
Good to the Grain
Oregon’s bounty of soft white winter wheat, the state’s most prominent variety, makes for the best pastries, cakes, pretzels, cookies and ramen. And at the Good to the Grain tent, The Whole Farm’s carb lovin’ event, attendees will see the crop go from grain to cake, pastas, scones, or cereal.
Guests will roll up their sleeves and work alongside all-star chefs and experience the ultimate bake sale with delectable creations from the city’s favorite pastry chefs.
Portland has long been considered an herbivore haven. Vegans, vegetarians, and the veg-curious flock from near and far to give thanks for the city’s tremendous plant-based offerings. And with over 220 specialty state crops, the plants are plenty. Oregon is the nation’s number one producer of hazelnuts, black raspberries, ryegrass seed, orchard grass seed, crimson clover, blackberries, boysenberries, potted azaleas, and peppermint. We take the Silver for hops, blueberries, and pears.
These vegetables and fruits fill our farmer’s markets and our plates with vibrant colors and avors, and give us reason to Veg Out...which is exactly what we will be doing at this event. The Veg Out component of the Whole Farm celebrates all things plant-based. Event attendees can expect demonstrations from forest to frying pan!