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PDX Food News
Portland Farmer's Market: Grab a Pumpkin, Take Home a Jack O Lantern
Posted by extramsg on Thursday, October 27, 2005 @ 00:00:00 PDT
Contributed by extramsg
Free Pumpkins To Carve On-Site, Guidance Provided by the Pros from Typhoon! Restaurant
Enter a pumpkin carving contest with coaching and inspiration provided by the renowned vegetable carving pros from Typhoon Restaurants during Portland Farmers Market's Great Pumpkin Event, from 8:30 a.m. to 2 p.m., Saturday, October 29, on the campus of Portland State University at Park and SW Montgomery Streets.
Typhoon is generously donating pumpkins to anyone interested in competing in the annual Pumpkin Carving Invitational, or simply carving a jack o' lantern on site to take home and enjoy. The pumpkin carving contest will be judged at noon with prizes awarded in numerous categories, including: professional, adults 18 and older, teens 13 to 17 and youth seven to 12 and six and under. Prizes, courtesy of Typhoon and Portland Farmers Market, will also be awarded for the funniest, spookiest, and most creative carvings.
From the Sublime to the Silly – A Day For Fall Foods and Fun
Chef Rob Pando of Red Star Tavern and Roast House will host a 10 a.m. cooking demonstration, sharing ideas for seasonal dishes featuring pumpkin. Uninhibited market shoppers can pucker up and participate in a pumpkin seed spitting contest. A series four of 45-minutes matches, from 9:30 a.m. to 1:30 p.m., will produce four pumpkin seed spitting champs. Then at noon, kids in costume can march around the market during the Halloween parade, with sweet treats for all participants. Music by the klezmer band Schicky Gnarowitz and the Transparent Wings of Joy will add to the day's festivities.
Pumpkin Recipe: Pumpkin Butter
2 cups pureed, cooked pumpkin (try Buttercup or Kabocha)
1/2 cup honey
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
Mix all ingredients in a saucepan. Simmer uncovered over low heat for 35- 40 minutes, stirring frequently. Mixture should get quite thick. Pour mixture into jars and refrigerate. Makes 1 1/4 cups.
Special thanks to NW Natural for their contribution to the Great Pumpkin Event!
Upcoming Chef Demo Schedule
Chef Demonstrations Saturdays at 10 am
October 29
Rob Pando, Red Star Tavern & Roast House
www.5thavenuesuites.com/fasdini
November 5
Doris Platt, Andina
http://andinarestaurant.com
November 12
Adam Sappington, Wildwood
wildwoodrestaurant.com
November 19
Vito DiLullo, Ciao Vito
November 26
Micah Camden, Cobras & Matadors
Taste "Fantastic Fungi" at Chefs Collaborative Portland Chapter member restaurants
Wild Mushroom Celebration
October 25-27, 2005
Early November is peak forest mushroom season here in the Pacific Northwest. Experience the finest chanterelle, porcini, hedgehog, cauliflower, matsutake and other mushrooms in specially created dishes and menus. Chefs from seven Portland restaurants will showcase these "Fruits of the Forest" and select fine wines throughout the week. Higgins Restaurant & Bar and The Veritable Quandry will feature multi-course menus with wine pairings. Carafe, Ciao Vito, Fife, Hot Lips Pizza and Park Kitchen will offer appetizer and main course specials. Additionally, New Seasons Markets will have some deli items showcasing wild mushrooms.
The proceeds from the event will benefit the Portland Chapter's Adopt-a-School Education Kids program and other initiatives. Portland Chapter- Chef's Collaborative
What is the Chefs Collaborative?
Chefs Collaborative is a growing network of over 1500 of America's most influential and well-known chefs who work collectively to advance sustainable food choices for the next century. Founded in 1993 by chefs as an educational initiative, the Collaborative is committed to developing educational programs for children, to strengthening farmer/chef connections, and to providing good, safe and wholesome food by emphasizing locally-grown, seasonally fresh, and whole or minimally processed food in their restaurants. The charter and statement of principles have been formally signed by chefs at public signing events in over 20 American cities with considerable notice in the national media. At their Annual Retreat, chefs gather to share their successes and challenges, to participate in educational sessions, and the Board of Overseers meets to distill priorities for the coming year.
Bringing the best of the country to the heart of the city since 1992
portlandfarmersmarket.org
info@portlandfarmersmarket.org
503-241-0032
Portland Farmers Market at
Portland State University
SATURDAYS
April 2 to December 17
8:30am to 2pm
Park Blocks between
SW Montgomery & Harrison
Portland Farmers Market
Downtown at Schmanski Park
Portland Parks and Recreation
WEDNESDAYS
May 4 to October 26
10am to 2pm
SW Park between
SW Salmon & Main
Portland Farmers Market
at Ecotrust
THURSDAYS
June 2 to September 8
4pm to 8pm
NW 10th between
NW Irving & Johnson
Take the Streetcar!
Now Accepting
Oregon Trail EBT
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