Choktoberfest: An Evening of Chocolate, Beer, & German Fare

What: Pair local chocolate with local beer at this inventive celebration organized by the Portland Chocolate Mob. Featured chocolate and beer pairings include Pearl Chocolate & Base Camp Brewing, Mana Chocolate & Gigantic Brewing, Woodblock Chocolate & Burnside Brewing, and Alma Chocolate & Hair of the Dog Brewing. And don’t forget the bratwurst! This is an Oktoberfest party, after all.
When: Thursday, October 10 from 6 to 9 pm.  
Where:  Alma Chocolate, 116 NE 6th Ave.
How Much: $25 per person. Purchase tickets here.  

Portland's Original Iron Chef 

What: Watch an awesome assortment of Portland chefs go head to head at this celebrated cooking compeitition. Chef Rick Widmayer of Bistro Marquee is the reigning chef, but he'll have tough competition from Chef Eric Joppie of Bar Avignon, Chef Jake Martin of Genoa, Chef Richard Blake of Laurelwood Brewing Co., Chef Scott Snyder of Levant, and Chef Mirna Attar of Ya Hala. Attendees will sample hearty autumn-themed appetizers and gourmet fall desserts as they enjoy the show. 
When: Thursday, October 10 at 6 pm.
Where:  Portland Art Museum, 1219 SW Park Ave.
How Much: $125 per person. Proceeds will go toward the prevention of child abuse and neglect in the greater Portland area.  Learn more about the chefs here and purchase tickets here.

Lauren Fortgang Book Signing & Cooking Demo

What: Learn the secret behind Le Pigeon pastry chef Lauren Fortgang’s famous Apple Crostada and hear stories and anecdotes of the life of a top Portland pastry chef. Lauren will also be signing copies of Le Pigeon: Cooking at the Dirty Bird, which she co-authored. The event will take place in the brand new Baker & Spice Cakery event space.
When: Thursday, October 10 from 6:30 to 8 pm.
Where:  Pages to Plate event space at Baker & Spice Cakery, 6306 SW Capitol Hwy.
How Much: Free to attend. Call 503-546-3737 to reserve a space. 

Bees & Seeds Festival

What:  Salute seed savers, pay tribute to bees, and enjoy music, entertainment, and educational activities for all ages at this World Food Day celebration. Don’t miss Holladay Park’s temporary transformation into an urban farm bursting with local, organic, pesticide-free, non-GMO crops, including fresh fruit, veggies, flowers, grains, and beans.
When: Saturday, October 12 from 10 am to 2 pm. 
Where:  Holladay Park, NE 11th Ave and Holladay St.
How Much: Free—event attendees are encouraged to bring non-GMO cans and dried food to support a food drive for the Sunshine Division.

Cookbook Fest at PSU Market

What: Meet awesome author/chefs as they host cooking demonstrations, hand out samples, and sign copies of their latest cookbooks at the PSU Saturday Market. Diane Morgan will make a carrot top pesto from her cookbook, Roots, Lynne Curry will make New England simmered supper from Pure Beef, and Piper Davis of Grand Central Bakery will prepare a tart from The Chefs Collaborative Cookbook. Several other all-star authors will be in attendance, including John Gorham & Liz Grain of Toro Bravo and Gabriel Rucker & Andrew Fortgang of Le Pigeon.
When: Saturday, October 12 from 10 am to 1 pm.  
Where:  PSU Saturday Market, 1717 SW Park Ave.
How Much: Free to attend.  

Cider Pressing at Urban Farm Store

What:  Press your own cider from heirloom Newtown Pippins freshly harvested in Hood River—or bring your own apples! Attendees will receive training in using a Correll Cider Press. Proceeds will benefit the Home Orchard Society and the family of Pete Porath. 
When: Saturday, October 12 from 10 am to 5 pm; Sunday, October 13 from 11 am to 4 pm.
Where: Urban Farm Store, 2100 SE Belmont St.
How Much:  $10 per gallon suggested donation­. Plastic jugs and lids will be provided.

Sugar Skull Decorating Class

What: Satisfy your sweet tooth and your crafty side with this Dia de Los Muertos event. Pastry chef Mindy Keith will teach her students to decorate candy skulls with brightly colored icing, dried chiles, and more. Attendees will be treated to hot chocolate, chocolate con mescal, and pan de muerto, and will leave with a hand-decorated skull.
When: Tuesday, October 15 from 6 to 8 pm.
Where:  Xico, 3715 SE Division St.
How Much: $35 includes snacks, decorations, and two sugar skulls. Call 503-548-6343 or emailxico@xicopdx.com to reserve a spot.

The Artisan Jewish Deli at Home Book Signing & Cooking Demo

What: Watch Nick Zukin and Michael Zusman prepare a Jewish pastry recipe from their book,  The Artisan Jewish Deli at Home. Nick and Michael will be signing copies of their cookbook and sharing tips and tricks on making artisan Jewish deli foods. The event will take place in the brand new Baker & Spice Cakery event space.
When: Wednesday, October 16 from 6:30 to 8 pm.
Where:  Pages to Plate event space at Baker & Spice Cakery, 6306 SW Capitol Hwy.
How Much: Free to attend. Call 503-546-3737 to reserve a space. 

Restaurant Beck and Departure’s Land Dinner

What:  Feast on the freshly foraged bounty of the Northwest’s autumn harvest at this five-course celebration of food from the land. The dinner, the second in a two-part “Land and Sea” collaboration between Departure’s Gregory Gourdet and Restaurant Beck’s Justin Wills, features premiere game meats, fall produce, and forest-foraged ingredients including pine sap, birch crumble, and juniper branches. 
When: Thursday, October 17 at 7 pm.
Where:  Departure Restaurant + Lounge, 525 SW Morrison St.
How Much: $72 per person. Call 503-802-5371 to make reservations

Volksfest 2013

What:  Celebrate the autumn harvest at this 3-day festival and fundraiser. Festivities include a pumpkin carving contest, live music, late night dancing, a bonfire circle, and a scariest scarecrow building contest. There will be plenty to eat and drink as well, including fresh bagels, griddle cakes, sausages, burgers, mulled cider, beer, wine, and ice cream.
When: Friday, October 18 through Sunday, October 20. Hours vary by day.
Where: The Colony, 7525 N Richmond Ave.
How Much:  Free to attend—donations of produce and canned goods are appreciated and will benefit Urban Gleaners. Food and drink available for purchase. More information here.

Portland Fermentation Festival

What:  Taste and share homemade live, fermented food and drinks made by professionals and home fermentation enthusiasts. In addition to sampling miso, kefir, mead, cheese, pickles, and more, attendees can swap recipes, enjoy music by DJ Pickle Barrel, and meet Sandor Ellix Katz, author ofWild Fermentation. 
When: Wednesday, October 23 from 6 to 9:30 pm. 
Where:  Ecotrust’s Billy Frank Jr. Conference Center,  721 NW 9th Ave.
How Much: $10 includes a tasting session, $20 includes a tasting and a talk by Sandor Ellix Katz. Tickets and more information available here.

Doug Fir Gospel Brunch Series

What: Clap your hands and stomp your feet to the music of local soul diva Linda Hornbuckle and her Old Time Gospel Hour, before tucking into a full southern style buffet brunch. The gospel brunch will include chicken fried steak bites, Georgian grits, Carolina potatoes, collards, okra, and a full menu of specialty cocktails.
When: October 27, November 10, November 24, and December 15. Doors open at 1:30 pm; brunch served at 2 pm; show begins at 2:30 pm.
Where:  Doug Fir Lounge, 830 E Burnside St.  
How Much: $25 includes general admission seating and brunch. All shows are 21+. Purchase tickets here or at the Doug Fir Box Office.

Sake Dinner with Tsuyoshi Nakao of Nakao Brewery

What: Join Biwa, Cyril’s at Clay Pigeon Winery, and Joto Sake for a sake-centric dinner presented by Nakao Brewery president Tsuyoshi Nakao. Guests will sample multiple brands of sake paired with cheese and sake-focused dishes. Certified sake specialist Joto Sake will also be on hand to discuss sake and answer questions.
Where:  Cyril’s at Clay Pigeon Winery, 815 SE Oak St.
How Much: $65 includes dinner, sake pairings, and fun surprises. Call Biwa at 503-239-8830 for reservations.

Gumbo Cook Off 2013

What:  Vote for your favorite gumbo after tasting your way through a sampler platter. Talented chefs from around the city will be preparing premium gumbo in hopes of garnering your vote. Previous winners include Bunk Bar, Lucky Strike, and Acadia.  
When: Saturday, November 2 from 12 to 3 pm.
Where: EaT: An Oyster Bar, 3808 N Williams Ave.
How Much: $10 gets you a sampler platter of premium gumbo.

Dia de los Muertos Mexican Farm Feast

What: Celebrate Dia de los Muertos at this nine-course feast featuring classic Mexican dishes. Guests will dine on Mole Oaxaqueno with Tamworth heritage pork, Matsutake mushroom tamales, chiles en nogada, pumpkin seed salsa, and much more. The event will also include an array of Pan de Muertos and a traditional Day of the Dead altar. 
When: Saturday, November 2 at 7 pm.
Where:  Tabor Bread, 5051 SE Hawthorne Blvd.
How Much: $75 per person. Call 503-734-4329 to make reservations.

Coi Cookbook Release Party

What:  Take home a copy of Coi: Stories and Recipes, a new cookbook by San Francisco’s Chef Daniel Patterson. Chef Katy Millard of Portland’s Coquine, who spent over two years in Patterson’s kitchens, has planned a pop-up to celebrate the cookbook’s release, featuring dishes inspired by her time at Coi. Guests will also have the rare opportunity to hear stories of Chef Patterson’s approach and inspiration straight from the man himself. 
When: Saturday, November 2 from 7 to 9:30 pm.
Where: SE Wine Collective, 2425 SE 35th Pl.
How Much: $85 includes food, wine, and a signed copy of Coi: Stories and Recipes.  Purchase tickets here.

Oyster Bus 2013

What:  Ride the Oyster Bus to Hama Hama Oyster Farms for copious amounts of farm fresh oysters, lunch prepared by chefs from the Parish Restaurant, and bubbly beverages provided by Argyle Winery, Lompoc Brewing, and Trumer Pilsner. This is a very popular event, so grab your tickets early.
When: Saturday, November 9 at 9 am.
Where: The Parish, 231 NW 11th Ave.
How Much: $100 per person. Tickets are available for purchase at the Parish.  

Know about a great event coming up that should be on our radar? Shoot me an email at ajones@portlandmonthlymag.com or give me a shout over on Twitter at @allisonejones. Now get out there and start eating!