Foodportunity Portland



Mingle with Portland’s food community – from chefs and artisan producers to food journalists and photographers; Chefs prepare small bites such as wild boar rillette; corn and black pepper panna cotta with foie gras mousse; and grilled calamari

Foodportunity Portland is Monday. I hope to see you there.

PORTLAND, Oregon (August 10, 2010) – Think of the food blogger you follow daily, but have never met. Or the farmer you see every week at the Farmer’s Market. Portland will host Foodportunity, an evening of mixing and mingling for the chefs, food writers, photographers, artisan producers and farmers who have all contributed to Portland’s thriving independent food scene. A successful event in Seattle, Foodportunity is the brainchild of Keren Brown, also known as the Frantic Foodie. Tickets are now on sale for the Portland event on September 13th from 6-9 p.m. at the Heathman Restaurant and Bar. Tickets are $22 in advance, $30 at a later date (w/ all handling fees) and include bites from some of Portland’s local restaurants such as Nostrana, Metrovino, Ten 01, Clarklewis, the Heathman and Beaker and Flask. Tickets are available through Brown Paper Tickets

“Our Seattle event sells out every time and food professionals love the excuse to catch up with colleagues or meet someone new in the food community,” said Keren Brown, Foodportunity founder. “I am excited to host the event in Portland and bring some members of Seattle’s food community. It’s hard to find time to meet all the different people in Portland’s food world, but Foodportunity will bring many of them together in one location on one night – a true meeting of the minds and tastebuds!”

Grazing is Encouraged…

Portland restaurants including: Beaker & Flask, Clarklewis, Gilt Club, Metrovino, Nostrana, Ten 01, the Heathman Restaurant and Bar and Scratch will serve up some tasty bites included in the admission.  Beer and wine will be available from a cash bar, and a wide range of food products from local companies will be available to sample. Companies interested in showcasing their product may contact Keren Brown at


Beaker and Flask

Gazpacho with Oregon Bay Shrimp and Smoked Scallop Salad.

Ten 01

“BLT” Housemade Pancetta, Sungold Tomato Vinaigrette and Micro Arugula

“Yukoe” Korean Beef Tartare, Soy and Sesame Vinaigrette and local Pears on Endive Spears


Grilled Calamari with Pocha Bean Salad with Piment d’Espelette and Wild Watercress

Gilt Club

Wild Boar Rillette Served on Crostini with Bitter Orange Marmalade


Corn and Black Pepper Panna Cotta with Foie Gras Mousse, Berry Jelly and Bourbon Caramel Corn


Sassoun – Fennel and Almond Crostini

Bohemmienne – Eggplant, Pepper and Tomato Jam

The Heathman Restaurant and Bar

Cauliflower Vichyssoise with Dungeness Crab and Parsley Essence


Smoked Radish with Nitro Butter

Chicken Liver, Apple Mousse and Bacon Tuile

Informal Q&A with Chefs and Author

Did you ever want to ask Gabe Rucker about his meat obsessions? Or find out from Naomi Pomeroy what the “Chairman” is really like? A few Portland chefs and cookbook author Liz Crain will dish on anything you want to know about their culinary life. Join the following food professionals for informal conversation between 6:30 and 7:30 p.m. in the Heathman’s library.

  • Philippe Boulot, 2001 James Beard Award for Best Chef Pacific NW; Maître Cuisinier de France; Culinary Director of the Heathman Restaurant and Bar and Executive Chef of the Multnomah Athletic Club
  • Liz Crain, food writer for various print and online publications; author of Food Lover’s Guide to Portland; editor at Hawthorne Books.
  • Matt Lightner, executive chef of Castagna and 2010 Best New Chef, Food & Wine Magazine; and the Oregonian’s 2010 Restaurant of the Year. Nominated for Rising Star Chef from the James Beard Foundation.
  • Naomi Pomeroy, owner and executive chef of Beast; Food Network’s Iron Chef America challenger and Best New Chef 2009 Food & Wine Magazine. Nominated for the 2010 James Beard Award for Best Chef Pacific NW and received Oregonian’s Restaurant of the Year in 2008.
  • Gabe Rucker, owner and executive chef of Le Pigeon and Little Bird (coming soon); Best New Chef 2009 Food &  Wine Magazine. Nominated for the 2010 James Beard Award for Rising Star Chef and Oregonian’s Restaurant of the Year in 2008.

Speed Dating – for Foodies

In addition at 8:30 p.m., the first 30 Foodportunity ticket-holders to send an email to will get a seat at the “speed networking” session, hosted by Byron Beck, a freelancer for national and Oregon-based publications, who also appears on television and radio, has his own blog at and contributes to What better way to meet so many foodies at one time (for 1 minute each) and hand out business cards in this intimate and fast-paced setting.


About The Heathman Restaurant and Bar

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year. The Heathman Restaurant and Bar was chosen as one of the “Best Bars” by Portland Monthly. For more information, please call 503-790-7752 or visit The Heathman Restaurant is located in the historic Heathman Hotel at 1001 SW Broadway in downtown Portland’s cultural district.

1 comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: