Oregon Culinary Institute (OCI) is excited to host a benefit “Harvest Dinner” (menu below) for The Portland Kitchen (TPK) on Wednesday, October 24 at 6:15 PM. The dinner is in conjunction with the 2nd annual nationwide Food Day, “a nationwide celebration and a movement for healthy, affordable, and sustainable food.”
“It means a lot to us to be able to support The Portland Kitchen in their efforts to open by next September,” said OCI President Eric Stromquist. “I am personally excited to see the positive impact that this after-culinary program will have on the kids at Madison and Parkrose High Schools, and I hope the local food and hospitality industry takes an active interest in helping this non-profit get their doors open as soon as possible.”
The Portland Kitchen Benefit “Harvest Dinner” Four-Course Menu
- Appetizer – Roasted Butternut Squash Soup with Sage Browned Butter
- Salad – Fall harvest salad. Frisée and Radicchio, Pear, Dried Cranberries, Rosemary Candied Walnuts, Oregon Blue Cheese, Cider Vinaigrette
- Entrée - Cider Braised Duck Leg. Roasted Apple w/ Bacon, Raisin and Pecan Stuffing, and Sautéed Rainbow Chard
- Dessert – Apple Plum Crisp with Vanilla Bean Ice Cream
We recently sat down with the co-founders of TPK, Abigail Herrera and Earl Frederick, to learn more about TPK, including the specifics of this after-school culinary program for at-risk youths, as well as the benefit dinner at OCI.
To learn more about TPK and the Benefit Dinner at OCI on Wed. October 24, log on to www.theportlandkitchen.org.