We’re having Sunday Brunch. Join Us!

This is a meal months (and months) in the making, and we are thrilled that it’s just five days away on 1/25!

Partnership is the cornerstone of this event, and we are so thankful that many moons ago we met Ms. Amelia Lane and talked all things food, education, future, and possibility with her in a cozy booth at Dig a Pony. Since then, we’ve pondered two distinct iterations of this collaboration. With The Oregon Culinary Institute and Portland Culinary Alliance on board, we realized it was a brunch in which we wanted to pour our creativity and efforts.

It is thrilling to share the list of chefs involved with this benefit brunch, and moreover, offer our gratitude for their time, efforts, and ingredients:

Scott Dolich, Bent Brick; Alissa Frice, Frice Pastry; Emily Kohlhepp, Grüner; Eve DeNies, Trifecta Tavern and Bakery; Lisa Schroeder, Mother’s Bistro; Brian Flick, Pitch Dark Chocolate; Aaron Silverman; Tails and Trotters; and Amelia Lane and Matthew Barbee, Perfect Bake. Anh Lu from Tapalaya

Our event flyer too was reliant on the generosity of students from Alliance High School-Meek who produced a gorgeous vehicle to shout out about this event. Check it out, and get tickets here: http://www.eventbrite.com/e/brunch-with-benefits-a-fundraiser-for-the-curriculum-of-cuisine-tickets-14901871900

BrunchWithBenefitsfler

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