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We are so excited to have you join us for a very special dinner series to celebrate the pioneers of our farm-to-table movement here in Portland!
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Descendents Dinner Series!

Join us to celebrate the chefs and farmers who have worked for decades to build our farm-to-table network here in Portland.


We would like to welcome you to be a part of a very special series of dinners, hosted here at Old Salt Marketplace, in celebration of the people who have helped build the beautiful food landscape here in Portland and the Northwest --chefs like Greg Higgins, John Sundstrom and Cory Schreiber, who have been working with fantastic growers, like John Eveland of Gathering Together Farms and Sheldon and Carole from Your Kitchen Garden for more than 20 years to bring Portland some of its most ground-breaking cuisine.  We literally could not do what we do, had they not forged the trail before us.  
We want to celebrate those chefs and farmers and their relationships.  We want to reintroduce you to them.  And we want to cook with them, and learn from their relationships.  
So, we excitedly announce the Descendants Dinner Series, at Old Salt Market.  The basic theme: we pair one of these Northwest farm-to-table pioneers with one of the chefs from our restaurants (both Old Salt and Grain & Gristle).  They invite one of the farmers or ranchers with whom they have a longstanding connection.  We invite one of our young farmers. And we all build a menu that we feel showcases those relationships.  
We will be hosting these special dinners on Monday evenings, beginning March 10th, with a bang! Greg Higgins, from his Portland institution, Higgins Restaurant will join us, along with Sheldon and Carole, from Your Kitchen Garden.  We are pairing him up with Ben Meyer, our head chef, who has invited Mike Simington, of Simington Gardens to join.  Both chefs have reputations for butchery and charcuterie, so you can expect to see plenty of meats. But Sheldon and Mike both produce some of the finest, most gorgeous vegetables in our region, so get excited for the first fresh vegetables of the season!
The following week we are humbled to bring you a special dinner with John Sundstrom, from his bedrock Seattle restaurant, Lark.  He will be teaming up with our very own Jon Abby, chef du cuisine at Old Salt Market.  John Sundstrom is a James Beard award-winning chef, and a Food&Wine best new chef, who has worked tirelessly to build his artisan-focused restaurant. Jon Abby worked in the kitchen at Lark before moving down to Portland to work with Ben at Ned Ludd, then following to help open Old Salt.  This will be the first time in 5 years that John and Jon get to cook together again!  If you have had magical meals at Lark, like we have, then this is an experience not to be missed!

Join us and hear these chefs and farmers talk about how these relationships develop and how they come to create the food landscape we all enjoy! To reserve seats, please email: kyle@oldsaltpdx.com, or call us at 971.255.0167. One seating for dinner is offered at $100 per person, including beverage pairings.  We attempt to accommodate dietary restrictions, but please let us know when you call for your reservation.  
 
Old Salt Welcomes Greg Higgins, of his eponymous Higgins Restaurant, here in Portland, Oregon.  Pairing up with Ben Meyer, our head chef, to celebrate the great regional farmers and our relationships with them, March 10th at 7pm.  
With Sheldon and Carole of Your Kitchen Garden and Mike Simington of Simington Gardens!
Higgins turns out fine cuisine in support of his premise that food is community – an idea that creates respect, commitment and responsibility from farmer to chef to diner. “We’re interested in nourishing and sustaining not only our customer’s appetites but also the land and the quality of life we all enjoy,” says Higgins. With an agricultural landscape that provides unparalleled abundance and diversity – from wild salmon, forest mushrooms and mountain huckleberries to world class wines, Higgins is defining a cuisine that is deeply rooted in the northwest soil.

As an avid organic grower, Greg uses his chef’s eye in choosing a broad array of heirloom variety herbs, fruits and vegetables which he tends in his year-round home garden. The best of these selections in turn are shared with his growers to appear in larger quantity as mainstays of the restaurant’s cooking.

A James Beard Award recipient Higgins has traveled worldwide to share his passion for northwest regional cooking. His recipes and writing have been published in numerous periodicals & books as well as his many television appearances.
 
Join us March 17th, at 7pm in welcoming John Sundstrom, Beard award winner, and chef/owner of Seattle's Lark restaurant.  He will be pairing up with our own Jon Abby to bring you a celebration of Northwest farm-direct food.  John will bring his close ties to fishermen, farmers and ranchers down to Portland and use them to  illustrate how much time and work goes into building the relationships that make a great restaurant.  
Jon, who trained at Lark, brought his relationships down to Portland, and has incorporated them into the circle of farmers we already relied upon.  
Jon Abby mastered the wood oven at Ned Ludd, during his tenure there, and is excited to show Chef Sundstrom what our open hearth can do!  Expect to be blown away.
And The series continues...
The Descendants Dinner Series continues through March and April, when we will invite chefs, such as Cory Schreiber, who helped put Portland, Oregon on the culinary map with the soon-to-be-defunct Wildwood restaurant, David Padberg, former Chef of Park Kitchen and Raven & Rose, Jason French of the farm-to-table temple Ned Ludd, and others.  And some of the most storied farms, like Groundwork Organics and Gathering Together Farm and Shari Sirkin of Dancing roots farm will join with young upstarts like Matt Gordon of Cully Neighborhood Farm, and Stacy Givens of Side Yard Farm.  Dates will be released as they are confirmed. Please join us for the whole series, to get the whole story of where you food comes from, and how it got here.
Email to secure your spot at the table: kyle@oldsaltpdx.com, or call us at 971.255.0167.
Old Salt Marketplace is a craft facility focused on channeling the best produce, protein and artisan products our region has to offer to our community at affordable prices.  We work directly with ranchers and farmers to procure the absolute best and we work our magic to create food and products for real people at a fair price.  We have a Supperhouse, Butchershop, Deli and our seperate tavern, Grain & Gristle.  We are open 7 days a week, from 11am to midnight.  Come by and check us out!
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