Culinary Events > Taste of the Nation

Taste of the Nation Portland, OR

May 8, 2012

JELD-WEN Field

1844 SW Morrison Street
Portland, Oregon

Taste of the Nation Portland will be held on Tuesday, May 8, 2012 at JELD-WEN Field. Save the date!

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Join us in celebrating the 25th Anniversary of Portland’s premier tasting event dedicated to ending childhood hunger. Mix and mingle with Portland’s premier chefs, wineries and distilleries in the heart of downtown Portland. Savor signature dishes, specialty cocktails, wine and beer. The silent auction will feature lifestyle and epicurean packages!

Proceeds locally benefit Oregon Food Bank, Partners for a Hunger-Free Oregon, St. Vincent de Paul Food Recovery Program and Klamath-Lake Counties Food Bank. All of these organizations are fighting to end childhood hunger in Oregon.

Each ticket purchased helps support Share Our Strength’s efforts in eliminating childhood hunger as well as our local beneficiaries.

We look forward to seeing you at the Taste of the Nation Portland 2012!
 

Below are restaurants who are confirmed to participate in Taste of the Nation Portland 2012! Check back often for updates to this list.
 

2012 Gem Restaurants

Aviary
Fried Pig Snout with Pickled Fennel, Hard Boiled Egg and Mustard Creme Fraiche by Chef Jasper Shen

Bamboo Sushi
Albacore Carpaccio: Thinly sliced albacore from Pacific NW Coast served with rings of red jalapeno, cilantro, black flying fish caviar and a miso vinaigrette by Chef Jason Knowles

Boke Bowl
Asian Steam Buns w/Lemongrass Pork & Shrimp Sausage w/Green Papaya Slaw and
Edamame Rice Cakes w/Housemade Kimchi by Chef Patrick Fleming

Gruner
Foie Gras Torchon, Toasted Brioche and Riesling Pickled Rhubarb by Chef Chris Israel

Ned Ludd
Rabbit Confit, Peas & Carrots & Rich Sauce by Chef Jason French

Olympic Provisions
Selection of Charcuterie by Chef Alex Yoder
 

 

Restaurants

Accanto
Tripe alla Romanga on Polenta Crostini by Chef David Anderson

Andina
Empanaditas de Lomo Saltado - Savory pastries stuffed with lomo saltado, fried pieces of beef, onions, and tomatoes with garlic, aji amarillo and oyster sauce and
Causitas Maki - Traditional potato puree scented with lime and ají amarillo, presented in a Japanese style rolled around a filling of avocado, pickled cucumber and preserved-smoked tomatoes by Chef Hank Costello

Ate Oh Ate
Kahlua Pig Plate Lunch - Kalua Pig & Cabbage with Rice & Macaroni Salad by Chef Ben Dyer

Beaker & Flask
Pork Cheek Pastrami, Pea Puree and Pickles by Chef Anthony Walton

Biwa
Korokke by Chef Gabe Rosen

Brasserie Montmarte
Fresh and Smoked Local Salmon with Creme Fraiche, Pernod and Butter on Toasted Crostini by Chef Michael Hanaghan

BUNK Sandwiches / BUNK Bar / BUNK Catering
Brisket Torta with Avocado Salsa and Fried Onions by Chef Tommy Habetz

Celilo Restaurant and Bar
Cured Salmon Roe, Pickled Vegetables and Lavash Crackers by Chef Ben Stenn

Chop Butchery and Charcuterie
Charcuterie by Chef Paula Markus

Circa 33
Mushroom Forest - Oyster & Crimini Mushrooms, Butter, Garlic and Creme Fraiche on a grand central baguette by Chef Thomas O'Donnell

Clyde Common
Chilled Spring Soup Shot w Herb & Creme Fraiche by Chef Chris DiMinno

Cocotte
Smoked Fish Salad with Savory Beignet & Preserved Lemon by Chef Kat Liebman and Chef Zoe Hackett

Crown Paella
Spanish Octopus a la Gallega by Chef Scott Ketterman

Cupcake Jones
Lemoncello cupcakes, Downtown Cupcakes and Brown Cupcakes by Chef Sabrina Camarillo

Davis Street Tavern
Pork Riblets with BBQ Glaze & Spicy Slaw and
Butterscotch Pudding with Lemon Creme by Chef Gavin Ledson

Departure
Honey Chicken Buns with Dried Chili's & Ginger Scallion Condiment by Chef Gregory Gourdet

Double Dragon
Pulled Pork Banh Mi Canapes by Chef Rob Walls

Feastworks
Charcuterie by Chef Ashley Bisagna and Butcher Ethan

Fratelli
Chilled Asparagus Soup by Chef Paul Klitsie

Genoa
Seared Duck Breast on Herb Risotto Cake with Rhubarb Mostarda by Chef David Anderson

Irving Street Kitchen
Potato Latke Salmon Gravlax with Apple Butter and Herb Creme Fraiche by Chef Sarah Schafer

jamison
Chicken Rille with Spanish Chorizo, Sourdough Waffles and Maple Syrup and
Lemon Olive Oil Cake with Rhubarb Compote & Brown Butter Creme by Chef Christopher Handford

The Joel Palmer House
Porcina and Navy Bean Puree and
Candy Cap Mushroom and Citrus Consomme

June
Cured Beef Sausage with Rhubarb Compote by Chef Greg Perrault

La Calaca Comelona
Octopus with chipotle, onions, raisins, olives, capers, red wine, almond, tomatoes and herbs by Chef Patricia Cabrera

Miss Zumstein
Meringue Berry Bites by Chef Anya Spence

Missionary Chocolates
Meyer Lemon Chocolates and
Salted Vanilla Caramel Chocolates by Chef Milissa Berry

New Seasons Market
Dungeness Crab & Spring Vegetables Atop Potato Cakes with Goat Cheese by Chef Krista Anderson

Nong's Khao Man Gai
Khao Man Gai by Chef Nong Poonsukwattana

Nuestra Cocina
Mole Verde Con Carnitas by Chef Benjamin Gonzales

Oregon Ice Works
Vanilla Coconut with Chocolate Sauce and Black Pepper Raspberry by Chef Kevin Bell

Otto
Celebration of the Chicken: Chicken Tartine and
Egg Cake by Chef Francis & Kim Stanton

Oven & Shaker
Meatball Puccia - Italian Bread Sandwich by Chef Cathy Whims

The Painted Lady
Smoked Salmon Mousse on Parmesan Shortbread and
Chocolate, Irish Stout Cake by Chef Allen Routt

Pine State Biscuits
Mini Reggie Skewers- Deconstructed Biscuit w Buttermilk Fried Chicken, Bacon, Tillamook Cheddar, & Sausage or Shitake Mushroom Dipping Gravy by Chef Matthew Davidson

Portobello Vegan Trattoria
Beet Tartare with Cashew Cheese by Chef Aaron Adams

Random Order Coffeehouse & Bakery
Herbed Cream Cheese Pie Cookies,
Flirtberry Pie Cookies,
Sea Salted Cardamom Pistachio Brownie Bites and
Chewy Molasses Mini Cookies by Chef Hillary Kirkton

Ringside Fish House
Asparagus Soup with Cured Salmon, Lemon Oil and Chives by Chef Johnny Nunn

Ruby Jewel
Chocolate Cookie with Salted Caramel Ice Cream by Chef Lisa Herlinger

Ruth's Chris Steak House
a Tenderloin Carving Station by Chef Marcus Stolpp

Saint Cupcake
Jacobsen Sea Salted Caramel Brownies,
Alder Smoked Chocolate Chunk Cookies,
Galore-e-o Creamwiches and
Smoked Vanilla Sugar Butter Cookies with Oregon Hazelnut and Chocolate Cream by Chef Jami Curl

St Honore Boulangerie
Assortment of French pastries by Chef Dominique Geulin

St Jack
Profiteroles by Chef Alissa Rozos

Simpatica
Rhubarb Mostarda & Brie Griddle Sandwiches and
Asparagus & Ricotta Spread with Fennel Pollen Crackers & Pecorino Fresco by Chef Jesse Jones

Smokehouse 21
Pulled Pork Sliders and Pickled Watermelon Salad by Chef BJ Smith

Tastebud
Wood Fire Baked Seasonal Pizza Bites by Chef Mark Doxtader

Urban Farmer
Steakhouse Jerky, Tartare, Fired Caperberry by Chef Matt Christianson

Violetta's "Rollin' Etta"
Oregonzola Fries, Violetta Kobe Sliders, Pacific Cod Cakes by Chef Bill Hussey

Wildwood
Fresh Bay Leaf Panna Cotta, Rhubarb and Lemon Curd by Chef Dustin Clark

Woodlawn Bakery
Tasty Treats by Chef Gretchen Glatte

Xocolatl de David
Chocolate and Brown Butter and
Chocolate and Rhubarb by CHef David Briggs

RAFFLE

The winner of the raffle for a trip for two to Palm Springs (including hotel and airfare) is: PASQUALE MADEDDU!

EXTENDED AUCTION ITEMS

Did you miss your opportunity to bid on items at the Taste of the Nation Silent Auction? Now's your chance - there are still a few items left. Bidding will run until May 22nd. 

Interested bidders should email their contact info, lot # and maximum bid to portlandtasteauction@gmail.com.  Bidding will start with amounts listed below, and increase up to their maximum amount should they be bid against--if no one bids against them, they get it for the starting bid price.  Make sense?  Great!
 
Package  #17--Ardiri Wine tasting is first come first served, $25/ticket, limited tickets available.
 
#2 Stuff YOUR Face--A copy of Jen Stevenson's 100 Best Places to Stuff Your Faces and a $25 GC to one of the face-stuffing worthy places featured in her book.  Bidding starts at $15. There are THREE of these packages available.
 
#9 A Little Bit of Everything--Jacobsen Sea Salt, $50 GC to one of our participants, 2 bottles of Bergstrom 2010 Cumberland Reserve Pinot Noir. Bidding starts at $50. There are TWO of these packages available.
 
#17 Summer Wine Tasting Party and Ardiri Winery--Ticket is $25 and includes logo glass, tasting of 5 wines and appetizers.  Beautiful outdoor patio, spectacular views, live music, fire pits, and only 30 minutes from downtown Portland.  Sunday, July 22nd, from 5-9pm.
 
#48 Willamette Valley Vineyard Tasting and Mixed Case of Participant Wines Bidding starts at $125.
Tour and Tasting for 10 to Willamette Valley Vineyards and a mixed case of wine from our participating wineries.

Thank you for your interest in supporting Taste of the Nation Portland. This page will provide some resources necessary to promote and cover the event. Interviews or quotes are also available from: participant chefs, beneficiaries, sponsors and event organizers.

Download our
Digital Media Kit and Blurbage

Media passes are available on a limited basis. If you has a specific request or need more information please contact:

Rachel Bell
Marketing and PR Chair
portlandtastemedia@gmail.com
971-208-3151

Web Banners
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Event Photos - Please contact portlandtastemedia@gmail.com for photo information

Taste of the Nation Portland Logos
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CMYK Version
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Graphic Designer Logos
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For PR and media, please phone Rachel Bell at 971-208-3151 or contact portlandtastemedia@gmail.com

Please contact us at info@portlandtaste.org or at (971) 208-3151 if you would like more information regarding event details, sponsorship or how your company can make an in-kind donation.

If you are interested in volunteering, please email info@portlandtaste.org

To sign up for our mailing list, please click here

If your company is interested in donating items for our 2012 event, please email portlandtasteauction@gmail.com

 

Thanks for your interest in volunteering for Taste of the Nation Portland 2012!

We need volunteers for the New Seasons Benefit BBQ on April 14 & 15 and for the Taste of the Nation event at JELD-WEN Field on May 8th.

Please fill out this volunteer form to register for this year’s event.

You can contact totn.volunteer@gmail.com if you have specific questions.

When you volunteer with Taste of the Nation Portland you give back to those that are in need and get back something for yourself!

Donate to Share Our Strength Now »

Oregon Food Bank
For more than 20 years, the Oregon Food Bank has provided emergency food for needy people in Oregon and Southwest Washington. Based in Portland, the food bank is the hub of a network of 20 regional food banks and 919 hunger-relief agencies and programs. Last year, this network distributed more than 752,000 emergency food boxes, served nearly 4 million meals, and provided food to 88,000 people. Each month, an average of 192,000 people--including 71,000 children--eat meals from emergency food boxes. Oregon Food Bank also works to eliminate the root causes of hunger through "learning gardens," advocacy, and outreach. Using materials from Share Our Strength's Operation Frontline, they offer cooking classes for low-income adults and children. For more information, call 503- 282-0555, or visit www. oregonfoodbank.org.

Klamath-Lake Counties Food Bank
In 2007, nearly 10,000 people received food boxes from Klamath-Lake Counties Food Bank, and more than 1,900 children, seniors, people with disabilities, and others in need received hot meals prepared from Food Bank food. For 24 years, this Southern Oregon food bank has served its 18,000-square-mile community in Oregon's Klamath and Lake counties and in parts of Siskiyou County in California. Last year, the food bank distributed 800,000 pounds of food through 50 emergency food-assistance programs and other agencies.

For more information, or to donate to the Klamath-Lake Counties Food Bank call 541-882-1223.

St. Vincent de Paul Food Recovery Program
Established in Portland in 1869, St. Vincent de Paul helps thousands of people in need through a number of programs, including a food bank and food-recovery efforts. This year, they are introducing Vincent's Mobile Kitchen in the rural areas of Clackamas and Washington counties to serve homeless youth and families. Their food recovery program rescues food that would otherwise go to waste, repackages it into nutritious meals and distributes it through more than 80 local organizations that feed low-income families and individuals, including many children. Last year, the program turned 3.2 million pounds of excess food from restaurants and other food-service kitchens into 68,400 meals for the needy in our community. For more information, contact Sharon Hills at 503-234-5287 or visit www.svdppdx.org.

 

Partners for a Hunger-Free Oregon
Partners for a Hunger-Free Oregon (PHFO) is a statewide nonprofit organization that raises awareness about the extent of hunger, connects people to federal food assistance programs to address their immediate needs, and advocates for public policies that help eliminate the root causes of hunger, so all families and communities can thrive. For more information, visit www.oregonhunger.org.

For more information about sponsoring Taste of the Nation Portland, click here.

2012 Local Sponsors

Local Partnering Sponsors:

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Associate Sponsors:

              

 



Friend Sponsors:


Venue Sponsor:

Parking & Directions

Taste of the Nation will be held at JELD-WEN Field located at 1844 SW Morrison in downtown Portland. Attendees can choose from many downtown public and private parking lots. Below are several parking garage options:

- 926 W Burnside

- 10th and SW Yamhill

- 9th and SW Stark

- W Burnside St & NW 11th Ave

- 1630 SW Morrison St

Consider using TriMet's MAX, bus or the Portland Streetcar for direct access to JELD-WEN Field from downtown garages.

To locate additional parking, visit: http://www.portlandonline.com/smartpark.

Driving Directions

JELD-WEN Field borders the Northwest and Southwest districts of the city between 20th and 18th Avenues on Morrison Street. JELD-WEN Field is conveniently located just off I-405.

Directions from South

  • Travel I-5 NORTH to I-405 exit 299B toward City Center/US-26 West/Beaverton 
  • Merge onto I-405 North via exit 1A 
  • Take JELD-WEN Field/Salmon St. exit 2A 
  • Turn slight RIGHT onto SW 14th Ave. 
  • Turn LEFT onto SW Taylor St. 
  • Turn RIGHT onto SW 18th Ave. 
  • Turn LEFT onto SW Morrison St. to stadium


Directions from North

  • Travel I-5 SOUTH to I-405 exit 302B toward Beaverton/US-30 West 
  • Merge onto I-405 SOUTH exit 302B to Couch St. exit 2A 
  • Take exit 2A to Burnside · Proceed STRAIGHT to 15th Ave. 
  • Turn RIGHT on Morrison St. to the stadium
     

Directions from East

  • Travel I-84W
  • Take the I-5 S exit on the LEFT toward SALEM/BEAVERTON
  • Take the exit toward CITY CENTER/MORRISON ST.
  • Turn SLIGHT RIGHT onto MORRISON BRIDGE
  • Stay STRAIGHT to go onto ramp
  • Turn SLIGHT LEFT onto SW WASHINGTON ST.
  • Turn LEFT onto SW 13th AVE.
  • Turn RIGHT onto SW MORRISON ST.
  • End at 1844 SW Morrison St.
     

Directions from West

  • Travel US-26E
  • Take Canyon Rd. exit toward JELD-WEN FIeld. Merge onto SW Jefferson St. 
  • Turn LEFT at SW 20th Ave to stadium

 

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National Sponsors

This Event Sponsored By

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