IACP 32nd Annual Conference

The New Culinary Order
April 21-24, 2010  Portland, Oregon, USA

Tuesday, April 20

Program     Tuesday     Wednesday     Thursday     Friday     Saturday     Download PDF Program  

Registration

7:00 a.m. - 6:00 p.m.  

Optional Tours

8:45 a.m. - 2:30 p.m.
OP01   Alternative Diets and Natural Foods Tour  WAIT LIST
Fee: $55. Transportation provided. Limited to 32 participants.
Meet outside Hilton Portland Hotel lobby for departure.

Local Oregon companies have for decades championed alternative diets, challenging consumers to think outside the conventional food box. On this tour, Lila Martin of Travel Portland will explore the heart of Portland’s alternative foods movement. Guests will start the day with treats at the wildly popular vegan/gluten-free Sweetpea Bakery in Southeast Portland before embarking to the headquarters of Bob's Red Mill, the nation's leading producer of whole grain and gluten-free products. For lunch, guests will sample the renowned vegan/raw fare from the "living kitchen" at Blossoming Lotus Café, before finishing up at Salt Fire Time, the nation's 3rd CSK (Community Supported Kitchen) for samples of lacto-fermented foods and beverages. Bring an open mind and a hearty appetite.

8:45 a.m. -  4:30 p.m.
OP02   Pork and Pinot: The Source, the Hand, the Plate Tour WAIT LIST
Fee: $70. Transportation provided. Limited to 40 participants.
Meet outside Hilton Portland Hotel lobby for departure.

Celebrate pork, Pinot and the pioneering spirit of Oregon on a tour of Willamette Valley led by Chef Cathy Whims of acclaimed Nostrana restaurant while Ralph Hinton and the guides of Grape Escapes Wine Tours do the driving.  First stop?  Brickhouse, Oregon's first organic winery, for a tasting and tour with winemaker, Doug Tinnell.  Then on to the beautiful Penner-Ash tasting room for more Pinot Noir and a mid-morning snack of pork belly bahn mi, courtesy of Chef Tommy Habetz of Bunk Sandwiches.  Next, it’s on to Eyrie Vineyards for a visit with Jason Lett, son of David Lett. AKA "Papa Pinot."  We'll end with a late lunch at Nick's, a wine country institution, for a convivial Italian meal of pork (including house made prosciutto) and award winning Pinot Noirs from Eyrie Vineyards.

8:45 a.m. - 6:00 p.m.
OP03   From Land to Sea Seafood Tour  WAIT LIST
Fee: $70.  Transportation provided.  Limited to 30 participants.
Meet outside Hilton Portland Hotel lobby for departure.

Join Laura Barton of the Oregon Department of Agriculture for an insightful tour of one of the state's oldest and the nation’s busiest ports -- Newport, Oregon – for a delicious discussion about sustainable fisheries. The tour includes a dock walk to visit resident sea lions with a discussion led by local experts and a tour of Local Ocean, a restaurant/seafood market that has pioneered a direct-source seafood marketing program.  A buffet lunch featuring Oregon seafood and Oregon beer will be followed by a tour of a local seafood processing plant.  Be sure to wear comfortable walking shoes and dress in layers.  Spring coastal weather can include rain and wind, or beautiful warm sunshine.

9:00 a.m. - 4:00 p.m.
OP04   Discover Oregon Craft Brewing Tour  WAIT LIST
Fee: $40.  Transportation provided.  Limited to 18 participants.
Meet outside Hilton Portland Hotel lobby for departure.

Portland is home to more breweries than any city in the world! Join Brian Butenschoen of the Oregon Brewers Guild and Lisa Donoughe of Watershed Communications for a tour through the Columbia River Gorge National Scenic area to Wyeast Labs, a major supplier of yeast strains for brewers near and far.  At Wyeast, we’ll sample an assortment of beers made with different Belgian yeast strains.  Then, it’s on to the renowned Double Mountain Brewery & Taproom, where owners Matt Swihart and Charlie Devereux will explain their brewing process, share samples of their tasty beers paired with fine brick-oven pizza.  Final stop: the independent, employee-owned Full Sail Brewing Company for a guided tour and a beer tasting/small plate pairing.  Full Sail Brewing received the 2009 Governor’s Sustainability Award for small business and was named “One of the Best Green Companies” to work for in Oregon.

12:45 p.m. - 6:30 p.m.
OP05   Urban Bike and Bite Tour
Fee: $130.  Transportation provided to Pedal Tours.  Limited to 19 participants.
Meet outside Hilton Portland Hotel lobby for departure.

Portland has the highest bicycle ridership in the United States and the city's wide bike lanes, bike parking "corrals" and extensive bike routes make it ideal for pedaling around the city.  Join Todd Roll of Pedal Bike Tours and local cookbook author Ivy Manning for a fun, easy 4-mile ride, stopping at some of Portland's best restaurants, food shops and bakeries with nibbles all the way.  Stops at Toro Bravo tapas bar, Grand Central Bakery, Por Que No Taqueria, The Meadow chocolate and salt shop, Ned Ludd restaurant, and Lincoln restaurant will be included.  Bikes, helmets and rain ponchos will be provided.  Dress accordingly and bring your sense of adventure. 

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