Portland Culinary Alliance is bringing together some of Portland’s most innovative culinary entrepreneurs, including our own Lola Milholland, to share a behind-the-scenes look at how they launched their business and the challenges and rewards along the way. If you’re thinking of starting a food or beverage business, or just curious how one of your favorite brands got started, please join us for our annual educational event!
Tickets are $15 and include light bites, draft mead and wine sponsored by New Seasons Market, Fred Meyer, Tillamook and Author Draft Mead.
Proceeds from the event will support the Portland Culinary Alliance’s annual scholarship at Oregon Culinary Institute. To date, PCA has donated two $1,000 scholarship awards to emerging culinary professionals.
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BEHIND THE BRAND PANELISTS:
Jenn Topliff, Roons – a new locally-owned gourmet food company in Portland, OR making naturally gluten-free (and delicious!) macaroons. Each Roon is made by hand using a special blend of shredded coconuts for a just-right amount of sweetness. Flavors include Original dipped in Guittard chocolate, Chocolate Espresso with Stumptown espresso, Lemon, Caramel, Pumpkin Spice and Candy Cane (coming Holiday 2018).
Jess Hilbert, Red Duck Foods – an artisan organic condiment company founded in 2013 and based in Portland, OR. Red Duck’s product line includes ketchup, BBQ sauce, taco sauce and cocktail sauce and offer a unique twist on familiar flavors.
Chris Bailey, Pozole to the People – is a social enterprise making small-batch pozole, a beloved Mexican soup of smoky chiles and plump hominy. Inspired by his father’s family recipe and his friend’s dietary concerns, founder Chris Bailey crafted a vegan and gluten-free base that pairs well with meat, seafood or veggies. His vegan soup starters will launch in New Seasons Market this October.
Lola Milholland, Umi Organic – Umi makes high-quality, fresh organic ramen noodles and noodle-and-sauce kits in Portland, OR. The noodles are the first-ever refrigerated organic ramen noodle for the grocery store.
Michael Pan, Pan's Mushroom Jerky - a vegan, gluten-free, paleo friendly snack that originates from a decades-old family recipe. The jerky is made in the Pacific Northwest and is available in over 200 stores across the country.
Moderator: Joy Church – founder of the creative agency, JCPlaysWithFood. As a culinary consultant, Joy helps food and beverage brands of all sizes to launch, expand and grow their product lines.