Last weekend marked the kick off event for the Portland Saturday Market.

Not only did Portland experience the best weather of the year, but worldly rockers The Fenbi International Superstars pleased the masses with their blend of eclectic and multi-cultural folk-rock.  Exuberant fans descended upon the stage begging for more traditional Irish ballads as Fenbi blasted through hit after hit!  Despite the fact that the quintet toned down the content of their songs for strangers and small children alike, the immense crowd was pleased and left thoroughly exhausted and entertained.

For a more traditional set, please catch The Fenbi International Superstars at the Dublin Pub the night of St. Patrick’s Day, March 17.  Until then, enjoy their debut music video and song – released just last week …

Sláinte!

*** editors note *** Michael Phillips is extraordinarily biased on this one

Our Livestock event was recently featured in the online blog, More Intelligent Life which is a supplement to the Economist Magazine.  The conversation about humanely raised and sustainable food continues, read about it here.

This season, the Hotel Vintage Plaza and Pazzo Ristorante have created spirited opportunities to raise funds – and our voices – for the Oregon Food Bank!

Calling All Carolers! – Thursday, Dec. 10th
The Hotel Vintage Plaza will ring with the sounds of the season for the second annual Calling All Carolers fundraising event. From 6:00pm – 7:30pm, the public is invited to gather at the Hotel Vintage Plaza with the Dickens Carolers, then pipe-up and stroll downtown, caroling all the way to the holiday tree at Pioneer Square. Carolers can warm up with a drink and take photos with Santa in the lobby before the spirited walk. Mulled Willamette Valley Vineyards wine and non-alcoholic beverages will be available for a donation to Oregon Food Bank. Additionally, the Hotel Vintage Plaza will have a canned food donation drop box through the month of December.

Spirited Happy Hour at Pazzo – Thursday, Dec. 10th
Before caroling, stop in to PazzoBar for a warm up during happy hour. On Thursday, Dec. 10th order a Hot Buttered Rum ($7) and Pazzo will donate $2 from each drink to Oregon Food Bank.  Pair that with a piping hot pizza from the brick oven ($6), fresh salads ($5) and more, from the daily happy hour menu. Happy hour runs from 4pm – 6pm daily.

Last Wednesday over 50 people crammed into the kitchen at the International Culinary School to observe as Adam Sappington from the Country Cat Dinnerhouse and Bar skillfully demonstrated his butchery prowess.  Writers including B.T. Shaw, Emily Chenoweth and Joe Strecket shared their experiences with eating (or not eating) meat.  Heartfelt and emotional testimonials about their relationships to animals, meat, and death were accentuated with the tearing of flesh and sawing of bone.  Cameras trained on Adam’s work were directed to two video screens for a close up look at the action.

November 11th gives us the second installment of Livestock featuring Cathy Whims of Nostrana and wine from Big Table Farm and Montinore Estate.  More information is provided below, but first let’s take a peek at some photos!

Portland, OR – Watershed Culinary Productions, in collaboration with Camas Davis, food writer and founder of the soon-to-be-launched Portland Meat Collective, is pleased to present the first ever Livestock, an urban conversation designed to explore the literary and literal aspects of killing our dinner.

“Our goal is to produce an educational experience that brings the discussions happening around food safety and animal welfare to life in a thoughtful, and poetic way,” says Lisa Donoughe, executive producer of Livestock and Director of Watershed Communications.

Livestock 2 will be held on Wednesday, November 11th, from 6 p.m. to 8 p.m. at the International Culinary School at the Art Institute of Portland, 34 NW 8th Ave Portland, OR 97209.

Tickets are SOLD OUT with $10 from every ticket sold going to Friends of Family Farmers, an organization working to promote and protect socially responsible agriculture in Oregon.

Readers November 11th
Langdon Cook was a senior book editor at Amazon.com before leaving the corporate world in 2004 to live in a cabin off the grid with his wife and son. Now a freelance writer and blogger, Cook has written for Gray’s Sporting Journal, Outside, Fly Fisherman, The Stranger, Seattle Metropolitan, Northwest Palate, and numerous other publications. Fat of the Land: Adventures of a 21st Century Forager is his first book. In his prime as a meat-eater, he was known to take down a King Arthur’s cut of roast beast post-haste, but more recently he has switched to the Milady’s cut, which earns raised eyebrows ’round the round table. Cook lives in Seattle, WA, with his wife, poet Martha Silano, and their two children.

Anna Sachse is a freelance writer who has covered everything from high-end travel and food, to health, beauty, weddings, politics and Hollywood for the likes of the L.A. Times Magazine, Portland Monthly, and McSweeney’s, among other publications. In addition, she is working on both a wedding planner for women who aren’t lame, and a novel.  Many of her stories, as well as her novel, are based on the five years she spent working as a waiter and cocktail server in a high end Hollywood nightclub—the kind of establishment where customers could, and did, attempt to trade cocaine for beef carpaccio. Upon “winning” the audition that landed her this coveted waitressing job, she was forbidden to tell the customers that she was a vegetarian.
She is now openly vegetarian and lives in Portland with her husband, Chris, who eats tongue burritos and tripe.

Rob Newton, a recent transplant from New York City, has worked in publishing, television, theater, interior design, porn, child wrangling and other more or lesser-esteemed endeavors. His de-formative years were spent outside Puyallup, Washington, to wit his love of timber and his aversion to second cousins once removed. Rob’s newest works, Dirty Bomb and Happy Talk will premier at Portland’s Fertile Ground Festival, January 22 through February 2, where butchery of another variety will no doubt ensue.

Call 503-827-6564 for more information.  Ask for Mike.

Yesterday we were fortunate to meet with Andy Armantrout, a family farmer from near Prineville, Oregon.  He came to speak with us about the sustainable practices he uses to raise animals including cattle, chickens, ducks and quails.  To our pleasant surprise he brought us gifts including cheeses, butter, raw milk, cream, duck eggs, chicken eggs, and even quail eggs!

Andy shared extensively about his experience farming and commercial fishing in the Pacific Northwest and described how agriculture has evolved over the years.  We were able to share some of our extensive research into the beef industry and our history of successful PR and marketing campaigns for small brands and international corporations alike.

It was a great meeting of the minds and a wonderful continuation of the farm-to-fork conversation right here, at Watershed’s International Headquarters.

First Ever Livestock To Piggyback On Wordstock

Two New Culinary Events To Spur Sustainable Farm-To-Fork Conversations Through Literary Arts And Live Butchery Demonstrations

Portland, OR (September 24, 2009) - Watershed Culinary Productions, in collaboration with Camas Davis, food writer and founder of the soon-to-be-launched Portland Meat Collective, is pleased to present the first ever Livestock, an urban conversation designed to explore the literary and literal aspects of killing our dinner.  Livestock will be held on two consecutive Wednesdays, November 4th and 11th, from 6 p.m. to 8 p.m. at the International Culinary School at the Art Institute of Portland. Tickets are $25 each with $10 from every ticket sold going to Friends of Family Farmers, an organization working to promote and protect socially responsible agriculture in Oregon.

“Our goal is to produce an educational experience that brings the discussions happening around food safety and animal welfare to life in a thoughtful, and poetic way,” says , executive producer of Watershed Culinary Productions and director of Watershed Communications.

At Livestock Cathy Whims of Nostrana and Adam Sappington of The Country Cat Dinnerhouse & Bar will respectfully display their butchery craft as ranchers share their bond to the land, and writers present short stories exploring the food politics and emotions embedded in eating meat.  Both evenings of Livestock will include a question and answer session where guests are encouraged to actively participate in the greater debate surrounding our food and where it comes from.  The evenings will wrap up with a terroir tasting of a flight of beef or pig from three local farms cooked by the evening’s featured chef, with the purpose of showcasing place and encouraging conversation.

Livestock will emulate Wordstock, an annual festival of books, writers, and storytelling in Portland, Oregon.  To date Wordstock has hosted more than 550 writers, who have read and performed for nearly 55,000 people at past festivals.  “One of the literary developments that excites us most is the growing crossover between the experience of food and the experience of writing,” says Greg Netzer, executive director of Wordstock.  “We’re thrilled to partner with Livestock to showcase more of this work in Portland, which is lucky enough to enjoy a very rich culture in both.”

CALL FOR SUBMISSIONS:  Local writers, chefs, and other artists are encouraged to submit personal essays of no more than 1200 words for consideration as part of Livestock.  Essays can explore anything from the politics of eating (or not eating) meat to the emotional (or unemotional) context of killing (or not killing) your dinner.  Submissions might only explore the chop or the rib, or they might go as deep as the tail or the trotter, but metaphor and style will be prized above technicalities and generalities of any sort.  Six finalists will be chosen to read their essays at the event.  An honorarium will be offered to each author, along with all the charcuterie they can consume in one evening.  To submit please contact Camas Davis by October 12th at:  camas.davis@gmail.com

Space is limited so please call (503) 827-6564 between 9:00 a.m. and 5:30 p.m. to reserve your place.  Pay by Visa, MasterCard, American Express or cash.  Sorry no checks.

Livestock 1: The Butchery of a Cow

What:

The Country Cat Dinnerhouse & Bar Chef Adam Sappington and Sweet Briar Farms, with readings & butchery demonstration.  Chef Sappington will prepare three cuts from three different farms, and guests will be invited to compare and contrast flavors.

When:

November 4, 2009 from 6:00 p.m. – 8:00 p.m.

Where:

The International Culinary School at the Art Institute of Portland
34 NW 8th Ave
Portland, OR 97209
(503) 228-6528

Cost:

Tickets are $25 each.  Please call (503) 827-6564 to reserve your seat.

Livestock 2: The Butchery of a Pig

What:

Nostrana Chef Cathy Whims and Laughing Stock Farm, with readings & butchery demonstration. Chef Whims will prepare a flight of meat and invite guests to compare and contrast flavors.

When:

November 11, 2009 from 6:00 p.m. – 8:00 p.m.

Where:

The International Culinary School at the Art Institute of Portland
34 NW 8th Ave
Portland, OR 97209
(503) 228-6528

Cost:

Tickets are $25 each.  Please call (503) 827-6564 to reserve your seat.

#    #    #

ABOUT LIVESTOCK
Livestock was developed by Watershed Culinary Productions as a collaboration with Camas Davis of the Portland Meat Collective (PMC).  Sponsors of Livestock 2009 include The Art Institute of Portland, The Country Cat Dinnerhouse & Bar, Nostrana, Laughing Stock Farm, and  Sweet Briar Farms.  Wine will be donated by Big Table Farm, and other local wineries.

ABOUT PORTLAND MEAT COLLECTIVE
The Portland Meat Collective brings local meat to local people.  It’s a network of Portland citizens who want a cost-effective way to buy meat directly from Oregon’s small ranchers.  While PMC is modeled after traditional meat CSAs that are popping up around the country, it is also an up-close-and-personal traveling butchery school.  Once PMC procures that whole cow, pig, or lamb, members can take part in master butchery and charcuterie classes with Portland meat masters. They’ll get to decide how they want their animal carved up.  They’ll wield knives and bags of curing salts.  And they’ll learn what to do with all those specialty cuts once they’re at home in the kitchen.  PMC brings a dynamic, local, sustainable approach to buying and eating meat straight to the people.

ABOUT WATERSHED (Formerly LAD communications)
Watershed is a strategic editorial services company specializing in the restaurant, beverage, and hospitality industries.  With deep expertise in natural foods, beverages and products, Watershed promotes national brands as well as regional companies with a strong appetite for growth. Watershed’s special expertise is in helping place-based brands (such as farms, ranchers and wineries) take that big leap up to the national scene.  Livestock is the autumn event for Watershed Culinary Productions, producers of the Indie Wine Festival.

Wednesday morning it is a tradition for team LAD to head to the Downtown Farmers Market for fresh fruits and other assorted goodies.

Our mission on this (HOT) day: tomatoes and peaches.

We strolled through the bustling booths, all filled to the brim with fresh fruits and vegetables. The atmosphere was alive with enchanting smells and a symphony of voices.

After picking up two bags of tomatoes – there was no shortage! – we set off in search of the perfect peach. We enjoyed several samples before tasting Sweet Sue from Baird Family Orchards. We learned they are a family farm located in Dayton, Oregon and they grow a variety of fruits including cherries, peaches, nectarines, apples, and even pluots (a blend between a plum and an apricot). The energetic salesman offered a pretty good pitch, but the true selling point was the crisp, smooth texture and refreshingly sweet taste.

The Wednesday Downtown Market runs through October 28 and is located in the South Park Blocks at Shemanski Park between SW Salmon & SW Main. Hours are 10 a.m. to 2 p.m. Visit the website here!

For the past few years I’ve been using Google Reader to keep tabs on my favorite social media bloggers.

When I heard Jeremiah Owyang from Forrester Research, Inc. was heading to Portland as a keynote speaker for the 2009 Internet Strategy Forum I leapt at the chance to meet him.  I’ve been following his blog for about a year and a half and find that he continually produces original and creative thought on a subject inundated with ‘experts.’

On July 22nd the Social Media Club PDX hosted a summer social on the rooftop of the WebTrends building featuring a Q&A with Jeremiah.  I was pleasantly surprised to learn many people there were from creative and communications departments ranging from companies such as iContact to Intel.

Jeremiah gave a brief overview of who was doing what in the world of social media technology and answered questions that had been submitted prior to the meet-up.  While he didn’t have time to go into too much detail, he reiterated some important points related to adopting social media technologies.

For those trying to determine whether or not to use a certain social media technology, Jeremiah referred people to the POST methodology as created by Forrester Research, Inc.  He gave us examples of companies who are using social technology well (Intercontinental Hotel Group, Zappos, Best Buy) and directed our attention to Yahoo!, which is currently in the process of turning their homepage into an aggregate of many existing social networking technologies.

It was refreshing to hear someone speak about social media with a sense of humor.  When answering a question about the online behavior of Americans, he said, “Oh, do you mean U.S. Americans?” (a reference to Miss South Carolina Teen USA)

He ended the meeting with a caution to those businesses looking to utilize social media technologies in other cultures.  He said every culture is different, and every culture uses social networking technology differently.  For example, he explained how mobile phones and mobile social networking technologies are big in Japan.  He cited a recent study claiming Japanese people use the phone to talk for only 4% of the time, and the average person has two phones.

At this point someone lobbed a softball question.

“Why do they have two?”

“I don’t know,” reflected Jeremiah.  “One for the girlfriend and one for the wife …”

The audience erupted into laughter and groans, but all jokes aside his message was pretty clear.  While social media websites like Facebook have 250 million users, not all of them are active users.  Email continues to be the biggest social networking technology, and most of the A-list bloggers use it as their primary mode for communication.  Additionally, mobile applications are becoming increasingly popular and inching towards a junction where they may eclipse desktop applications in popularity.

And finally, he claimed the aggregation of existing social networking technologies will be a key trend for 2010.

If you want to tell your friends you were there first, I recommend checking out these sites:

Friendfeed

TweetDeck

Ping.fm

Wildwood Executive Chef Dustin Clark will fire up his barbecue on the patio, grilling fresh ingredients from local farms for the restaurant’s new weekly happy hour – “Garden Grilling.”  The Tuesday happy hour menu celebrates seasonal Pacific Northwest ingredients at Portland prices – $5 each.   The new value-oriented happy hour menu offers three new dishes each week, depending on what the farmers deliver.

Wildwood’s happy hour beverage menu includes white and red wines ($5), a specialty cocktail ($5) and a select beer ($2-$3).

Garden Grilling happy hour will take place on Wildwood’s front patio overlooking NW 21st St. every Tuesday throughout the summer.

DRAPER VALLEY FARMS BEERCAN CHICKEN     5
bob’s red mill cornbread and harissa crème fraîshe

SLOW COOKED SWEET BRIAR FARMS PORK RIBS     5
caraway coleslaw and smoked tomato sauce

TOMATO AND BASIL PIZZETTA     5
fresh mozzarella and arbequina olive oil

HOUSE SELECTED WHITE WINE    5

HOUSE SELECTED RED WINE         5
Willamette valley

JOHN DALY 5/pint glass
bourbon, house made lemonade, iced tea

FULL SAIL, “SESSION ORIGINAL”, LAGER     2
Hood River, Oregon
FULL SAIL, “SESSION BLACK”, LAGER     2
Hood River, Oregon

DOUBLE MOUNTAIN BREWERY, KÖLSCH     3/pint
Hood River, Oregon

Each Tuesday for the past two weeks Wildwood’s new Garden Grilling happy hour has enticed this young LAD to put in a little time off the clock.

Ok, I haven’t actually been working (as demonstrated by the $2 bottle of Session Black gracing my table) …

… but regardless I’ve found it impossible to miss Wildwood’s exhibition of garden grilling at its finest.  Their menu offers delicious gourmet dishes using seasonal ingredients at prices that well, even an intern can afford.

On June 30th we enjoyed three dishes (all $5 each) from the kickoff menu including:

•    Grilled lamb ribs with red harissa
•    Grilled yogurt marinated chicken, cucumber raita and summer lettuces
•    Grilled flatbread pizzetta, mozzarella, basil, olive oil and chili flakes

I couldn't wait to take a nib

Garden Grilling happy hour takes place on Wildwood’s front patio overlooking NW 21st St. every Tuesday throughout the rest of the summer from 4:30 p.m. to 6:30 p.m.  The new value-oriented happy hour menu offers three new dishes each week, depending on what the farmers deliver.  Wildwood is also now offering happy hour beverages, including white and red wines ($5), a specialty cocktail ($5) and a select draft beer ($3).

We caught them in their natural habitat!