Sneak a Peek at Grain & Gristle

poorpiggyWant to sneak a peek at Ned Ludd chef Ben Meyer‘s new Northeast Portland restaurant venture Grain & Gristle while helping send some of the local culinary scene’s best and brightest to Terra Madre? Behold, your wish has been granted, courtesy of Slow Food Portland‘s Anatomy of a Feast: A Trio of Terra Madre Fundraising Dinners and Demo.

From the Slow Food Portland newsletter

On October 21, 2010 an international network of food producers, cooks, educators and students from 150 countries will converge in Turin, Italy for four days, united by a common goal: the global sustainability of food. The “food communities” of this biennial gathering, dubbed Terra Madre, come together to share innovative solutions and time-honored traditions that can help keep small-scale agriculture and sustainable food production alive and well.

Local Terra Madre delegates Ben Meyer (of Ned Ludd restaurant), Tray Satterfield and Camas Davis (of the Portland Meat Collective), and Liza Jane Nichols (of 6 Ranch) have teamed up to host three exciting fundraising events to support their travel to this year’s conference.

BUY your tickets now on HULA HUB for a chance to attend these exclusive events!

Hog and Beef Butchery Demo
When:: Tuesday, September 28, 6:00-8:00pm
Where:: Ned Ludd, 3925 NE MLK Jr. Blvd.
Tickets: $75 ($55 with a seat at the dinner on September 29th or October 2nd)

Find out where your dinner comes from. Sample wines donated by Casa Bruno’s Don Oman and savor charcuterie prepared by Ned Ludd restaurant as Tray, Camas, and Ben showcase their butchery styles on a pig from Afton Field Farm and a Corriente steer from 6 Ranch. Later in the week, the crew’s cuts will be turned into centerpieces for two extraordinary feasts (see below).

Whole Hog Dinner
When: Wednesday, September 29, 6:00-8:00pm
Where: Ned Ludd, 3925 NE MLK Jr. Blvd.
Tickets: $120

Sit down to a five-course meal showcasing freshly-butchered pork from the previous night at this intimate dinner prepared by Ben Meyer and Ned Ludd. Pass around communal charcuterie boards of housemade rillette, terrines, and porchetta di testa. Sip more handpicked wines from Casa Bruno. Move on to a composed salad of bitter greens, pancetta, and eggs from Big Table farm. Expect smoked ham tartlets, roasted pork loin, fresh seasonal vegetables grown by past Terra Madre delegates plus dessert by Steve’s Cheese and pastry chef Ellen Jackson. While dining, visit with Afton Field Farm’s Tyler Jones, Portland Meat Collective’s Tray Satterfield and Camas Davis, and the team at Ned Ludd.

Grass-Fed Beef Dinner
When: Saturday, October 2nd, 6-8pm
Where: Grain & Gristle, 1473 NE Prescott
Tickets: $120

Get an exclusive sneak-peek look at Ben Meyer’s newest restaurant venture at a five-course grass-fed beef dinner featuring the Corriente beef of Liza Jane Nichols’ 6 Ranch. After a round of charcuterie, tuck into beef carpaccio, Meyer’s twist on bollito misto, and spit-roasted beef ribs and loin. Wash it all down with wines from Casa Bruno, followed by Steve’s Cheese cheeses and dessert by Ellen Jackson. While dining, find out more about Corriente beef from Liza Jane Nichols, and visit with Portland Meat Collective’s Tray Satterfield and Camas Davis, and the team at Ned Ludd.