Experience a hand's on salad workshop with the culinary talent Sam Smith, the executive chef of Tusk in Portland. Combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland, Sam will bring the flavors that are so loved at the restaurant to this intimate cooking workshop to benefit Slow Food Portland.
We'll chop, mix and eat two salads together using seasonal produce from local farms. Participants will also have leftovers to take home!
Pre-dinner drink will feature new and local sparkling collagen tea from Skinte and we'll be pouring Slow Pinot from Oregon wineries.
About Sam Smith:
Sam Smith was born in the birthplace of modern, American farm-to-table cooking: Berkeley, CA. After growing up within this unique supply chain connecting area farms to urban restaurants, Sam received a degree in English Literature from Villanova University. Following his graduation, he attended culinary school at The Restaurant School, then honed his skills and developed his palate in a multitude of restaurants around Philadelphia. Sam’s culinary talent was on full display for the first time when he became the opening Sous Chef at Zahav, which immediately established itself as the country’s preeminent modern-Israeli restaurant. Sam moved to Portland in 2012, where he joined Joshua McFadden to open Ava Gene’s as the restaurant’s Chef de Cuisine. For years, Sam has dreamed of combining his passion for local farming and produce with a vision for modern Middle Eastern food in Portland. Tusk is the realization of that dream.