Signature cocktail

Our Members Know How to Dish it Up

Thanks to all those who came out for our Annual Member Potluck. We were happy to see old friends and new faces. As always, we’re impressed by the beautiful array of food our members concoct in their kitchens to share with our community. Having a potluck in February is a good illustration of how much variety we have access to locally in winter, even if the weather hardly feels like winter! We enjoyed such dishes as Asian cabbage slaw, collards with squash, Sicilian fennel and orange salad, roasted cauliflower, kale frittata, and parsnip and apple soup. And in honor of James Beard, one guest brought tiny onion sandwiches along with the 1960s cookbook they came from. Hmmm, that gets me thinking of a cookbook of our own.

Potluck line

Photo by Josh Volk

One thing we were excited to share is our chapter’s efforts towards boarding more Oregon products onto the Ark of Taste—a program that identifies and catalogs food products of cultural and regional significance at risk of going extinct. Worldwide, there are about 2000 products on the ark. Cheryl Brock, regional Slow Food governor, talked about our efforts regionally, and introduced farmers Josh Volk and Evan Gregoire, who are both part of the committee we’ve put together. It will be a long-range program. We’ll keep you posted.

In the meantime, to learn more, watch this great Ark of Taste video.

Many thanks to Poa Cafe for creating two signature Slow Food cocktails. And to Diane Corson for organizing this event, and volunteers Victor, Cheryl, Ellen, Maggie and Laura for lending a hand. Hungry for more photos? Thanks to Josh Volk who always has his camera handy and happily shares his photos.

And thanks to the members below who were willing to pose with their dishes.

This post was contributed by Jane Pellicciotto, Slow Food Portland steering committee member and marketing and communications chair.

Thanks for sharing