Friday, August 25, 2017

High On a Hog: Portland Chefs and Cannabis Fed Pigs


Why am I not surprised. After all, Portland is home to very creative award-winning chefs. And, it also is home to legal recreational and therapeutic marijuana. So it was just announced that September 13th, 2107 will be the date for a High on a Hog collaborative dinner.

James Beard Chef Vitaly Paley welcomes Michelin-starred Chef Brad Farmerie of Saxon + Parole in New York City for an innovative High on a Hog dinner on Wednesday, Sept.13.

Join Chef Paley, Chef Farmerie, and Headwaters Executive Chef, Tim Eckard, as they explore the uncharted territory where fine dining and cannabis coincide. This six-course menu will feature a variety of cuts and preparations from pigs that were raised on a diet of cannabis their entire lives from Dave Hoyel’s Moto Perpetuo Farm



These “stoner swines” as they’re known, are fed the unsaleable remnants from marijuana plants that would otherwise be disposed of. This is an old practice that is gaining popularity as it cuts down on waste, adds a unique and savory flavor, and makes for happy pigs!

Beverage pairings will also be served with each course, with a Cannabidiol (CBD) cocktail to be served first.

The three chefs are excited to collaborate on this groundbreaking dinner, implementing fine dining techniques in an unexplored region of the culinary landscape. Guests can look forward to these world-renowned chefs letting their creativity run wild with possibility. The evening’s meal will feature the different uses of cannabis and hemp, but no products will contain THC, the psychoactive compound in marijuana. 


WHEN
Wednesday, September 13th
6:30 - 10:00pm

WHERE
Headwaters
1001 SW Broadway St,
Portland, OR 97205

DETAILS
Tickets are $125 per person, inclusive of food, beverages, and gratuity.
Tickets are available online through Eventbrite.com
This is a 21+ event