Picture Day

I'm feeling like sharing a slew of photos today. I am still in NYC, but looking forward to a new season of events back in PDX and elsewhere. I am working with a very well-loved and talented Portland-based DJ on a weekly series of spring and summer BBQ's complete with tunes and dancing. A few bacon tastings are in the works for both PDX and SF and as the season starts up, a new list of Heritage Breed Supper Clubs will be rolled out! Look for the return of Icelandic lamb and my favorite Red Wattle pork as well as other local, pastured deliciousness! I am also working on a new bacon-of-the-month club that will not be based in Portland...more on that soon.

Enjoy the photos, and look for the first big BCN/PDX event of 2011 to be announced later this week!

This first set of photos is from November's Primal Cuts Fete, a book launch party for
Primal Cuts by Marissa Guggiana. All photos credit Valentine Freeman of Ace Hotel.

Guest of Honor, Marissa Guggiana sits in front of her Primal Cuts. If you haven't picked up a copy yet, do it today!

Just a few of the fantastic dishes created from the 16 whole animals from 3 local farms by chefs Tressa Yellig of Salt, Fire & Time and Random Order, who provided the outstanding bacon macaroons that kept people hovering around the table all night.

Filmmaker Moira Morel (second from right) watches the crowd as they enjoy her film installation. Portland's favorite pet photographer, Carli Davidson stands to her right.

Red Wattle farmer Jim Parker (center) stands near the wall of prints by Alison Picard as DJs Gutter Glamour and Mr. Charming spin tunes.

Yours truly, doing a little talking in front of the film of Annie Brown, who provided the Icelandic lamb for the event, at work on her farm.

Primal Cuts was exactly the kind of event I have been dreaming of since my first event in 2009. It was a collaboration between local chefs, local musicians and artists, open to the public at a very accessible price ($20-30/person) and the food was out of this world!! It was an incredibly unique mix of foodies, press, farmers and the kind of cool kids who don't usually find themselves at food events. Over 100 people had a blast eating, talking and even doing a little dancing that night and I am definitely planning to throw another event like this!

This next set shows the five flavors from last month's Bacon for Brooklyn II: Slabs & Slabs of Love. A few of these are some of my favorite flavors thus far and I can't wait to unroll more new flavor this year as I add to the 80 already in my little black book!

Whiskey Tears-

Bourbon, Vanilla Bean, Organic Hamlin, Mango Blood and Cara Cara Oranges, Organic Meyer Lemon, Crystallized Ginger and Kosher Salt

Champagne and Roses-

Champagne, Roses, Lavender, Jasmine and Chamomile, St.Germain, Juniper Berries and Kosher Salt

Box of Chocolates-

Cocoa-dusted Almonds, Oregon Hazelnuts, Organic Cocoa Nibs, Green & Black’s Organic Fair-Trade Dark Chocolate, Amaretto and Kosher Salt

Cinnamon Hearts-

Cinnamon, Cloves, Sage, Licorice Root, Nutmeg, Molasses and Kosher Salt

I’ll Love You ‘Til My Veins Explode-

Dried Habeneros, Smoked Pasillas & Guajillos, Fresh Serranos and Scotch Bonnets, Bonne Maman Cherry Preserves, Counter Culture Coffee and Kosher Salt

If these bacon photos have your mouthwatering, keep an ear out for the next round of bacon events!

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