Flavor Forays Fourth Annual Portland Potager

Innovative chefs; world class wines, brews, and cocktails; enterprising producers and makers—Portland has it all. An enthusiastic group of corporate chefs and food and beverage executives led and fed by Flavor Forays did their best to sample as much as possible in three days. Thanks to an amazing group of chefs, artisans, wine makers, brewers, and producers, we were both educated and inspired.

Thank you one and all for joining our fourth annual Portland Potager October 9th to 11th, 2023. We enjoyed seeing old friends and making new ones and hope you will all come with us on future journeys.

Let’s give a shout out to all the terrific chefs, winemakers, brewers, and producers who fed us, instructed us in their techniques and shared their personal stories: Melissa McMillan of Sammich,  Carlo Lamagna of Magna Kusina, Angel Medina and Jose Camarena of Republica, Straightaway cocktails,  Erik Van Kley of Arden, Division Winemaking Company,  Pip’s Original Donuts, Oregon Olive Oil Mill at Red Ridge, Will Preisch of Abbey Road Farm and their wines, Drew Voit of Harper Voit Winery, Christian DeBenedetti of Wolves & People Farmhouse Brewery, Peter Cho of Han Oak, Steelport Knife Company, Elias Cairo of  Olympia Provisions, Salt & Straw ice cream, Sara Woods of Nostrana.

Many thanks also to the special guests who joined us for the amazing Korean dinner at Han Oak: Ben Jacobsen of Jacobsen Salt, Kayla Arnold of Domaine Drouhin, Christian DeBenedetti of Wolves & People and to Catie DiGregorio of  Caffe Umbria who joined our gnocchi demo and lunch at Nostrana.

Yes, we had some rain but that didn’t dampen the spectacular  beauty of the Willamette Valley wine country, where Abbey Road Farm enjoys a 360 degree view.  This bucolic venue hosts 65 weddings a year.  Don’t you love it that one of our chefs said he would like to get married there just so he could see what chef Will Preisch prepares for breakfast!

Many, many thanks to all our wonderful sponsors: Bigelow Tea, ARC Cardinal,  Idaho Potato Commission, Nestle Premium Waters. We couldn’t have done this without you.

Thanks to our Portland Culinary Consultant  Judiaann Woo (@judiaanwoo), a former colleague at Food Arts, who introduced us to so many of these wonderful locals. 

We couldn’t have enjoyed a better home base than the Dossier Hotel.  Thanks to the staff for taking such good care of us.

 Barbara Mathias and Beverly Stephen

Flavor Forays