Did you Know....
...That Blueberries have often been recognized as the fruit with the highest antioxidant activity. These natural superfoods offer twice as many disease fighting antioxidants as spinach.
...That Peru's Inca Indians were the first to cultivate potatoes around 200 B.C. The potatoes they grew ranged in size from a small nut to an apple, and in colors from red and gold to blue and black. The Incas also used potatoes to measure time - correlating units of time by how long it took potatoes to cook.
...That Blackberries, Raspberries and Marionberries are so filled with antioxidants that they’re like a highly-effective, tiny, sweet army in the battle for your health.
...That calorie for calorie beef is one of the most nutrient-rich foods.Not only does it provide you with a bundle of essential nutrients, but it has one of the highest concentration of these nutrients compared to many other protiens.
...That Omega-3 fatty acids found in tuna, salmon, shrimp and other fish are essential vitamins that provide numerous health benefits to men and women. Research has shown omega-3 to have a positive impact on everything from arthritis and asthma to acne and depression.
...That Pro Chefs Oregon, formerly knows as ACF Chefs de Cuisine Society of Oregon, Inc., is a non-profit chapter of the American Culinary Federation, established in 1950. Membership is made up of chefs, purveyors and students dedicated to the profession of food preparation, hospitality, fine dining, competition and certification. Goals and objectives are achieved through community projects, volunteerism and reaching out to all those connected with the food industry. And man, can they cook!
The Oregon Bounty Chef's Table
Presented by Oregon Agricultural Commissions & ACF Pro Chefs Oregon
Chef's Table tickets are just $5 per item and can be purchased on either side of The Oregon Bounty Chef's Table located in the central section of the event.
The farm to fork movement is a way of life for Oregon chefs, but that doesn’t mean it can’t be for you as well (at least for a weekend)! The Chef's Table offers Bite visitors smaller gourmet plates prepared by ACF Pro Chefs Oregon along with some other featured chefs that have partnered to represent the various Oregon Agriculture Commissions.
This year it will feature local products from the following Commissions and Agricultural Products: Oregon Potato Commission, Seafood Oregon Commission, Oregon Blueberry Commision, Oregon Beef Council, Oregon Sweet Cherry, and Alpenrose. Menu items will be showcased at each booth featuring their homegrown ingredient. Please tempt your tastebuds by reading our 2016 Chef's Table Menu.
2016 Oregon Bounty Chef's Table Menu
Oregon Potato Commission
Oregon Yukon Potato Salad with Green Beans
and Genovese Pesto topped with Smokey Bacon
Oregon Baked Fingerling Potato Brunch-Style Poutine
with Cheese Curd and Mornay Sauce
garnished with Sausage, Egg and Onion
Seafood Oregon Commission
Oregon Wild Pink Shrimp on Fresh Gazpacho
with Tri-Colored Tortilla Chips
Pacific Northwest Oregon Rockfish Street Tacos topped with Cool, Crisp Shredded Slaw
tossed with Cilantro Dressing and finished with a Lime Crème Fraiche
Oregon Blueberry Commission
Farm Fresh Oregon Blueberry Cobbler with
Hand-Dipped Vanilla Ice Cream
Oregon Blueberry BBQ Sauce over
Southern Pulled Pork on a Hoecake
Oregon Beef Council
Flash Braised Oregon Beef Sandwich with Spicy Vegetables
Oregon Braised Beef over Creamy Corn Polenta
Oregon Sweet Cherry
Oregon Cherry Beignets with
Creamy Vanilla Ice Cream
Creamy Vegetarian Stroganoff made with Rich Alpenrose Sour Cream,
Fresh Mushrooms and Summer Vegetables
Savory Southwestern Bread Pudding crafted with Alpenrose Heavy Cream,
Pepperjack Cheese, Fresh Onions & Peppers,
drizzled with Roasted Tomato Cream Sauce and topped with
Adobo Chili Infused Alpenrose Whipped Cream
Oregon Bounty Chef's Table Volunteers
Do you have culinary experience and want to work behind the scenes preparing bites made from Oregon Agricultural products?
Sign up with Pro Chefs Oregon to volunteer at the Oregon Bounty Chef's Table: Click Here