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Coffee That Rocks
The kick-off panel at the Director Park Drinks Pavilion brought together Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, coffee expert Oliver Strand, and Stumptown's Liam Kenna and Jeremy Robillard.
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Coffee That Rocks
Panel attendees learned the secrets behind pour over, Aeropress, siphon brewing, Chemex, and more.
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Coffee That Rocks
The Stumptown experts recommend investing in the best grinder you can afford for a top-shelf cup of coffee. The way you grind the beans has the biggest impact on the flavor of the final cup.
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Coffee That Rocks
Other investments for a great morning cup? A kitchen scale and a digital timer, which take the guesswork out of high-quality brewing.
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Coffee That Rocks
Five bucks says Bon Appétit Restaurant and Drinks Editor Andrew Knowlton signed on to host this panel because he was promised an endless supply of fresh-brewed joe in the morning.
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Oregon Wine Pioneers
The Oregon Wine Pioneers panel at the Director Park Teacher's Fountain showcased the early wine stories of Dick Erath (Erath), David Adelsheim (Adelsheim Vineyard), Susan Sokol Blosser (Sokol Blosser), and Earl Jones (Abacela, pictured in next slide). "Here's the secret to the beginnings of Oregon wine: We had more guts than brains...We collaborated from the very beginning, and that set the tone for the current generation of Oregon wine." - Susan Sokol Blosser
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Oregon Wine Pioneers
Moderator Cole Danehower (author of Essential Wines and Wineries of the Pacific Northwest) and Earl Jones of Southern Oregon's Abacela. When Earl Jones founded Abacela, there was no varietal Tempranillo being produced in America.
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Oregon Wine Pioneers
"Oregon celebrates values-based businesses. Our goal is quality, but how we do it is equally as important." Susan Sokol Blosser
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Strange Brew
Moderated by Bon Appétit Restaurant and Drinks Editor Andrew Knowlton, this beer panel featured the most interesting concoctions from local brewers. Local beer writer Christian DeBenedetti, Ben Edmunds of Breakside Brewery and Ben Dobler of Widmer Brothers Brewing contributed their hoppy wisdom.
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Pork & Pinot Noir
This porky tasting moderated by David Lynch, Bon Appétit contributing editor and St. Vincent (SF) owner/wine director, featured Oregon charcuterie alongside Oregon Pinot Noir. At left, Savanna Ray (Sommelier, Wildwood Restaurant) preps the perfect pours, and on the right Eric Finley (CHOP Butchery) puts together his porkiest offerings.
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Pork & Pinot Noir
Elias Cairo of Olympic Provisions pulled out the big guns for his charcuterie plate at Pork & Pinot.
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Pork & Pinot Noir
Pinots from REX HILL, Van Duzer Vineyards, R. Stuart & Co., Coleman Vineyards and Elk Cove Vineyards were the featured wines at the pork-powered tasting.
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Chocolate City, USA
Aubrey Lindley of Cacao, David Briggs of Xocolatl de Davíd, Sarah Hart of Alma Chocolate, Sebastian Cisneros of Cocanú, and Charley Wheelock of bean-to-bar Woodblock Chocolate (pictured here) shared their take on Portland's chocolate revolution and their own cacao-powered creations.
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Chocolate City, USA
Sarah Hart of Alma Chocolate shared her lifelong love of chocolate, passion for the Portland Farmers' Market, and how she gets inspired by cookbooks and culinary magazines.
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Chocolate City, USA
Sebastian Cisneros of Cocanú dove into his youth in Ecuador, and how the piles of cacao along the sides of the road could be magically transformed into something delicious and mysterious.
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Chocolate City, USA
David Briggs of Xocolatl de Davíd shared how his beginnings as a cook (at Portland's Park Kitchen) contributed to his love of savory chocolates, including brown butter bars and chocolate spread with foie gras.
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Mortar & Pestle: Rustic Sauces by Hand with Nancy Silverton
This class, hosted by Bon Appetit editor in chief Adam Rapoport, showcased James Beard Award-winning chef Nancy Silverton of Osteria Mozza, Pizzeria Mozza, Mozza to Go, and Scuola di Pizza and her secrets to powerful mortar and pestle sauces.
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