Savor: A Fundraiser for Food Lifeline
Sustaining Lives, Nourishing Hope Saturday, Apr 20 Copperleaf Restaurant at Cedarbrook Lodge Seattle, WA
Nicky USA is proud be part of this unique multi-course dining experience features renowned local chefs and the region’s finest cuisines and wines. Hosted by Copperleaf Restaurant at Cedarbrook Lodge & Food Lifeline.Presented by Copperleaf Restaurant at Cedarbrook Lodge, the 2nd annual “Savor: Sustaining Lives, Nourishing Hope” is a celebrity chef dinner and auction benefiting Food Lifeline. Savor features a five-course plated dinner; wine pairings from Sozo; and opportunities to support Food Lifeline. A VIP option features an exclusive pre-party which includes book signings, hors ‘d oeuvres prepared by Salumi’s Armandino Batali, barrel tastings with John Bigelow of JM Cellars, and more. http://foodlifelinesavor.org
This year’s menu include a special partnership with local farmers from each chef. Check out the participating chefs here.
Avocado Beet Salad dungeness crab, garden mint
Chef Ethan Stowell
Farmer Andrew Stout of Full Circle Farms
2011 Sozo “Cherish” Pinot Gris
Line Caught Neah Bay Black Cod lees of coté bonneville, foraged edibles
Chef Kevin Davis
Fisherman Preston of Wild West Seafood
2011 Sozo “Compassion” Chardonnay
Roasted Nicky Farms Quail spring onion, pickled salsify, micro amaranth, foie gras nage
Chef Thierry Rautureau
Owner Geoff Latham of Nicky Farms
2009 Sozo “Abundant” Mouvedre
Snake River Farms Rib-Eye nettles, truffled pomme dauphine, spring morels
Chef Roy Breiman & Mark Bodinet
Farmer Riley Starks of Nettle’s Farm, Lummi Islani
2008 Sozo “Bountiful” Bordeaux Blend
Rhubarb Cream Cheese Mousse Cake, pistachio crumble, red ribbon sorrel
Chef Steven Ariel
Farmer Tim Richter of Richter Farms
2010 Sozo “Humanity” Reisling
Northwest Food Service Show
Tasty Samples, Cookbooks, and a Paley Cook-off
Join us at the Northwest Food service show.
At our Tasting Booth #1018: Taste samples from Nueske’s Smoked Meats, Magnolia Farms 100% Wagyu Beef, Nicky Farms Suasage, Estancia Beef and Hudson Valley Foie Gras. Jonathan Sundstrom of Lark (Seattle), Vitaly Paley and Janie Hibler will join us Monday to sign and sell cookbooks.--Full schedule on back.
On the main stage 2:00-3:00pm Monday: Chefs Patrick McKee and Doug Adams from Vitaly Paley’s Paley’s Place and Imperial restaurants will battle in a one hour rabbit cook-off using Nicky Farms rabbits.
At a post-show reception Sunday 5:30-7:30 April 21: Stop by our table at the show to get more details on our post-show party! The party will feature appetizers from Nueske’s, Estancia Grassfed Beef, Hudson Valley Foie Gras, and Nicky Farms.
Register for the northwest food service show for free until April 12: www.nwfoodserviceshow.com
Sunday, Monday April 21, and 22, 2013 :: The Oregon Convention Center :: 777 NE Martin Luther King Jr Blvd Portland, OR 97232
Welcome To Nicky Farm!
Meat, Greet and Skeet at Nicky Farm
A gathering for Nicky USA customers and press on our new piece of property, the future home of Nicky Farm. This year we purchased land in Aurora, OR where we will grow specialty game birds and meat for our customers. A special feature of the farm is that it will allow us to strengthen the connection chefs have to the ingredients we sell them. This mission is right in line with the Oregon Department of Fish and Wildlife, who hope to show Oregonians how hunting, fishing and the outdoors relates to their culinary lives.
At the event some of Portland's top chefs will skeet shoot, shoot archery, and then indulge in a Nicky USA bbq down by the river.
June 30 :: Contact 503-234-4263 for more details. (Private event)