The Sagra del Radicchio comes to Portland and all are welcome!
Join us in celebrating why Bitter is Better at the third Sagra del Radicchio in October 2022! The Sagra is a culinary and cultural exploration into Italian chicory (plus a few other delicious surprises). Taste, learn, and experience radicchio like never before with dozens of local and Italian growers and chefs sharing dishes, drinks, and stories focused on our favorite Italian/PNW vegetable.
This event is for absolutely everyone. Kids 12 and under get in for free.
RADICCHIO TABLES
Variegato di Castelfranco
Growers: Adrianna Moreno and Joelene Jebbia, Empowered Flowers
Chef: Kbar
Rosso di Treviso Precoce
Grower: Chandler Briggs, Hayshaker Farm
Chefs: Lauren Garaventa and Rustle Biehn, The Ruby Brink
Variegato di Lusia
Growers: Siri Erikson-Brown and Jason Salvo, Local Roots Farm
Chef: Elizabeth Kenyon, Manolin
Chioggia (Bianco, Variegato, Rossa)
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse
Chefs: Randi Rachlow, Gabby Park and Jesus DeLara, Saint Bread
Rosso di Verona
Growers: Mary Colombo and Brian Shipman, Wild Roots Farm
Chef: Leila Schneider, Cafe Olli
Puntarelle
Growers: Matthew and Giana Cioni, The Crows Farm
Chef: Emily Dann, The Corson Building
‘Costarossa’
Growers: Amy Frye and Jacob Slosberg, Boldly Grown Farm
Chef: Darby Aldaco, Pizza Thief
Pan di Zucchero (aka Sugarloaf)
Growers: Josh Hyatt and Melissa, Newaukum Valley Farm
Chefs: Jaret Foster & Mona Johnson, Tournant
Catalogna
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse
Chef: Elise Landry, Chicory Restaurant
Escarole, Frisee, Curly Endive, Belgian Endive
Grower: Josh Volk, Slow Hand Farm
Chef: Andrew Gregory, Post Alley Pizza (escarole)
Root Chicory & Barley
Growers: Awajishima Seiyou Yasaien, Japan
Chef: Junko Mine
Dish: Chicory Root & Barley Biscotti
OTHER CROP TABLES
Buckwheat
Researchers: Justin O'Dea and Rachel Breslauer, Washington State University
Chefs: Emily Park and Robyn Galbos, Robyn's Craft Bakehouse
Millet
Researchers: Tayler Reinman, Washington State University and Annie Salafsky, WSU Thurston County Extension
Baker: Dillon Debauche, Little T Baker
Barley
Researcher: Brigid Meints and Cristiana Vallejos, Oregon State University
Chefs: Jordyn Bunting, Food Innovation Center
Winter Squash
Researchers: Casey Wilson and Taylor Kamsler, Oregon State University
Chef: Chris Diminno, Grassa
Maize
Breeders: Bill Tracy and Lexie Wilson, University of Wisconsin-Madison; Nancy Salazar, University of California – Davis; Jay Bost, Laughing Springs Farm and Appalachian State University
Tortilla Makers: Jonathan Correra, La Cosecha Tortilla Co. and Pedro Ferbel-Azcarate, Three Sisters Nixtamal
Chefs: Patrick McKee, Dame Restaurant and Mailyn Chavez, Nacar
Cardoon
Growers: Brian Campbell, Uprising Seeds and Charlene Murdock, Nana Cardoon
Chef: Lisa Horness
Broccolo Fiolaro di Creazzo
Growers: Bianca Nati and Ethan Riddle, The Grower's Grange
Chef: Sam Smith, Sweedeedee
Pomodoro d'Inverno
Researcher: Amy Garrett, Dry Farming Institute
Seed Growers: Andrea Ghedina, Smarties.bio and Brian Campbell, Uprising Seeds
Chefs: Dan and Elise Gold, Sebastiano's
Winter Melons
Researcher: Matt Davis, Oregon State University
Chef: Earl Ninsom, Langbaan, Hat Yai, Eem, Phuket Cafe
CANOVI project / Vancouver Radicchio Fest
Researcher: Solveig Hanson, UBC
Non-Profit: FarmFolk CityFolk
Grower: Mark Cormier, Glorious Organics Co-operative
Chef: TBD
PDX-Bologna Sister City Association
Chef: TBD
This event is organized by Chicory Week, Culinary Breeding Network and Washington State University Food Systems Program with funding from the Specialty Crop Block Grant Program administered through Washington State Department of Agriculture and the East Multnomah Soil and Water Conservation District (EMSWCD).
Thanks to our sponsors Organically Grown Company, Gowan Seed Company, EcoTrust, Rubinette Produce, Hummingbird Wholesale, and the Oregon State University Vegetable Breeding Program.