(Portland, OR—April 27, 2010) “Nine hours door to door from Cleveland to my hotel room and I was hungry. The fine folks in Portland organizing the International Association of Culinary Professionals, had filled the room with Portland products, wine beer coffee candy and, lo, some serious local beef jerky. Dense sweet salty savory concentrated protein, like candy. I knew I’d arrived in a good place.” (Blog posting from Michael Ruhlman, author of 12 books mostly in collaboration with celebrated American chefs).
More than 1,100 food writers, chefs, restaurant owners and lovers of great food from the International Association of Culinary Professionals were in a “good place” April 21-23 enjoying Oregon beef prepared by some of Portland’s top chefs. The Oregon Cattlemen’s Association and the Oregon Beef Council jointly sponsored the event, providing donated beef from Painted Hills Natural Beef, Country Natural Beef and Emerald Hills Beef.
At the Host Reception held at The Nines Hotel in downtown Portland, The Nines/Urban Farmer Executive Chef Matt Christianson and his team prepared three mouth-watering beef dishes that were accompanied by fine wines from Oregon’s top wineries. At one station, hand-carved beef tenderloin was served; at another Wagyu Nigiri sushi; and the third featured braised short ribs.
Oregon Cattlemen’s Association President Bill Hoyt and Oregon Beef Council Executive Director Will Wise were on hand to gauge the crowd’s reaction. “I heard so many people say that the beef was the hit of the party,” Hoyt said. According to Wise, “you could barely get to the table because there were so many people clamoring for beef.”
The final event held at the Convention Center was a Culinary Expo where participants exhibited their products and services. The National Cattlemen’s Beef Association had a booth, which was manned by Oregon Beef Council board members Jerome Rosa, Sharon Livingston and Janet Paist. NCBA’s executive chef David Zino prepared Peking Beef that was sampled by Expo visitors. VIPs also received “goodie bags” that included the beef jerky (prepared by Portland Chef Adam Sappington of The Country Cat Dinner House & Bar) that so impressed Mr. Ruhlman.
“The three organizations – OCA, the Beef Council and NCBA – worked well together and made a very impressive showing in front of some of the top food writers in the country,” said Kay Teisl, OCA Executive Director. “We expect to see a lot of good things come from our involvement with IACP.”
About the Oregon Cattlemen’s Association
The OCA was formed in 1913 in Baker County by 12 individuals who sought to advance the economic, political and social interests of the Oregon Cattle Industry. OCA’s mission is to promote environmentally and socially sound industry practices, improve and strengthen the economics of the industry, and protect its industry communities and private property rights. For more information, visit OCA’s Web site at www.orcattle.com.
About the Oregon Beef Council
The Beef Council is one of 25 commodity commissions that promote Oregon agricultural products under the supervision of the State Department of Agriculture. Its mission is to enhance the image of the beef industry and to increase opportunities for profitability through promotion, education and research. For more information, go to www.orbeef.org.
About the International Association of Culinary Professionals (IACP)
The IACP is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community. With nearly 3,000 members from more than 32 countries, this organization of creative and talented professionals is engaged in and committed to excellence in the food industry. Membership includes chefs, restaurateurs, foodservice operators, writers, photographers and stylists, marketers, nutritionists, and academia, hailing from hospitality, tourism, wine, publishing, media and other industries and profession. For more information, go to www.iacp.com.