We’re bringing our Noodle Luge to a kid-friend Saturday afternoon punk show organized by our friend Alex and his daughter Lucy. Mr. Wrong and Ex-kids will be playing, and we’ll be raining noodles on this hot summer day. Don’t miss it!
On May 14, Umi Organic whole grain yakisoba stir-fry noodles are being served for lunch in all Portland Public Schools. If this lunch is a hit, you may find our noodles as a regular menu item next school year. Please send your kids to eat Umi noodles on May 14.
We are thrilled to be supporting Growing Gardens’ inaugural community brunch by making a very special breakfast noodle dish for all to enjoy! We’ll be alongside our beloved friend-owned businesses Wildflower Baking and Seastar Bakery in making a meal you will love. Sliding scale ticket price of $0-$35.
I will be participating in the launch of the Redd on Salmon Street this Saturday with my good friend Yuri Baxter-Neal by doing a cooking demo showcasing how to make temari-zushi (really beautiful sushi balls) — and we promise to have a noodle snack for everyone who participates. The Redd is an amazing food community hub created by the nonprofit Ecotrust. Please join us this Saturday! There will be tons of other activities for the whole family. This is only the beginning for this space, but it is an awesome beginning.
Three local women-owned businesses are coming together for a special one-time Sunday brunch pop-up featuring locally made, delicious Japanese foods.
Join Heidi Nestler of Wanpaku Natto and Lola Milholland of Umi Organic at Kuchenhaus, a venue by Lydia Reissmueller, to eat an especially nourishing, tasty, and affordable meal. First come first served.
Get produce, meat, beans and more directly from local farmers to keep you well fed through the winter at this annual event. We’ll be there sampling noodles in an unctuous winter squash broth alongside other chefs showcasing great ways to use squash and beans!
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!
Through December, Risa Lichtman of Lepage Food & Drinks is making one-of-a-kind noodles bowls at our Hollywood Farmers Market booth on a spattering of Saturdays! First come, first served, 8 am until we are sold out.
Hands-on demos, tastings, and workshops for the home cooking enthusiast. At Saturday’s Farm Out, guests will tie on their aprons and join butchers, bakers, chefs, and farmers to experience farm to table firsthand. We’ll be there sampling noodles, demo-ing noodles, and hanging out with you!
Risa Lichtman of Lepage Food & Drinks is making one-of-a-kind noodles bowls at our Hollywood Farmers Market booth most Saturdays this summer! First come, first served, 8 am until we are sold out.
New pop-up series called Noodles with Friends wherein some of our favorite chefs present their unique take on a great Umi noodle bowl. Great news: Risa Lichtman of Lepage Food & Drinks is popping up in our farmers market booth to serve our noodles in her own special way - menu announced soon. First come, first served. We will serve noodles from 8:30 am until we are sold out.
Join us for a very special hands-on class, where Lola will cook some of her delicious noodles and share her tips for making your own weeknight ramen. The team at Providore Fine Foods will then open up bottles of our favorite Japanese shoyu, vinegar, ramen stock, sesame paste, and more for you to taste and explore as you BYOB—build-your-own-bowl of ramen to enjoy.
New pop-up series called Noodles with Friends wherein some of our favorite chefs present their unique take on a great Umi noodle bowl. First up, we are over the moon to have Shauna Galante of Secret Language popping up in our farmers market booth to serve our noodles in a veggie-and-white-miso broth with an egg and some knock out toppings on March 17 and March 31. First come, first served. We will serve noodles from 9 am until we are sold out.
We are proud to be a Chinook Book partner. And we will be wearing that pride on our sleeve at this year's annual party at Ecotrust. We'll be dishing up boats of noodles alongside other great local food vendors. Come for the people! This event will be chock-a-block with great folks in our local business community. And while you're here, enjoy the food and drink.
We're over the moon to be back at the 22nd Annual Japanese New Years Celebration, Mochitsuki! We'll be doing a cooking demo at 1 pm, and selling noodles throughout. This event is chock full of fun for the whole family, from mochi making (and eating) to amazing stage performances, great food, classes like tea ceremony, flower arranging, origami, and yes, ramen making, and so much more!
SOLD OUT! Ramen + Whisky = combining two of the hottest trends in food and drink. Willamette Week is bringing together Portland's favorite ramen chefs and pairing each delicious ramen sample with a custom Japanese whisky cocktail. Expect our Umi noodles tucked into some of the soups on offer.
Keiro Northwest and Seattle JACL are hosting the 6th annual Living Well Health Fair in Seattle, and we'll be there. We'll not only be selling and sampling noodles, we're also teaching a cooking demo with some of our favorite fall vegetables atop Umi noodles.
We are proud to partner with The Wetlands Conservancy for their biggest event of the year, Wetlands and Wellies 2017, an annual outdoor feast that celebrates and supports the important role Oregon wetlands play in collecting, storing and cleaning our water. It's a beautiful event that kicks off with free guided wetland tours and leads into a benefit meal composed of small plates, Oregon wines, beers, and spirits.
We're excited to be contributing to an epic benefit for Ecotrust. They are opening the doors to shine a light on the great things happening at the Redd on Salmon Street, their local food campus in inner Southeast. We'll be there dishing up noodles and talking shop alongside an amazing host of local food vendors and chefs. Expect to be wowed! Tickets here.
We're bringing back the wet and wild Noodle Luge for a second time this year. This time our waterslide for noodles will pop-up at the St. John's Farmers Market in partnership with New Seasons Market University Park, who will run an interactive noodle bar with sauce and toppings! We'll also be selling family-sized noodle packs and donating a portion of proceeds to the market.
We're joining our awesome pal Tressa Yellig of Salt, Fire & Time/Broth Bar for a cooking demo at the main stage at Portland Farmers Market. We'll highlight height-of-the-season market ingredients alongside our broth and noodles to inspire home cooks to make their own deep bowls of soup. Demo begins at 10:00 am in the heart of the Portland State University Market. Totally free - just grab a seat.
We're bringing back the wet and wild Noodle Luge. This time our waterslide for noodles will pop-up on the rooftop of New Seasons Market in Woodstock, and our friends who make delicious local sauces, Jorinji Miso and Tan Tan, will join us for an interactive noodle bar! Come catch your own sample with chopsticks as the noodles slide past, then top with local sauce and grilled veggies. This is fun for the whole family. And it's free!
Join us for the True Portland book launch party! The book’s author, Teruo Kurosaki, and his collaborators, will be traveling from Japan to Portland for the party. Plus, there will be drinks, djs, and a mini Japan marketplace with local purveyors, including Umi Organic!
We'll be selling shoyu ramen and sesame miso maze-men as part of this lively festival that supports Japanese language and culture education in the Portland Public Schools. Come for the festivities, Japanese plant sale, and food!
You're invited to a family-style community dinner immediately following the 3 pm performance of Takahiro Yamamoto's Direct Path to Detour. Forty people will sit along one table dotted in hot pots and eat a feast cooked at the table. Umi Organic is preparing the food. Cider from Reverend Nat's. Proceeds benefit APANO and PICA.
We're taking over Slappy Cakes on Earth Day for a fun night of cooking to benefit nonprofit Growing Gardens. In our spin on the cook-your-own pancake model, guests will learn how to make a giant cabbage and noodle-loaded pancake known as okonomiyaki with your choice of toppings including pork belly. Attendees will munch on farm-direct veggies with miso dip and popcorn with a Japanese twist while watching a brief cooking demonstration, then try their hands using Slappy Cakes’ signature tabletop griddles. Two seatings: 5:30 and 8:30.