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Events for May 12
Beaverton Farmers’ Market Season Kickoff
BEAVERTON FARMER’S MARKET KICKS-OFF THE SEASON
SATURDAY, MAY 12, 2012
“Growing Together for 25 Seasons”
Mother’s Day Bouquets, Hanging Baskets and Baked Goods, Spring Bounty!
BEAVERTON, OR – April 5, 2012 – The Beaverton Farmer’s Market opens for the season on Mother’s Day Weekend, Saturday, May 12, 2012 at 8:00 am in downtown Beaverton. With more than 200 vendors, and 18 new to the market including Ambacht Brewing, Hammer & Tuffy’s Hand Roasted Granola, Portland Creamery, Happy Cup Coffee Company, Pacific Northwest Kale Chips, West Coast Scrapple, and Three D Ranch, this year’s market will have a stunning array of locally grown and crafted products from more than 100 Oregon and Western Washington, growers, producers, and artisans. The market kicks off with over 125 heirloom tomato starts from Red Pot Spot, Springhill Farm, and Western Oregon Organic Farms.
Join the Beaverton Farmer’s Market and Mayor Denny Doyle for a ribbon cutting ceremony and celebratory cake at 10:00am on Opening Day! What perfect timing for finding the perfect gift for Mother’s Day, May 13th! Whether it’s flowers to plant, bouquets to display, buttery baked goods and fresh-roasted coffee for breakfast-in-bed, or beautiful hand-crafted chocolates and confections, the market vendors will have everything needed for a special weekend celebrating Mom.
In 2012, the Beaverton Farmer’s Market is celebrating their 25th anniversary with an exciting roster of events and programs, including: Market Sprouts- an interactive program to encourage young kids to find and eat food at the market; The Amazing Market Race- a scavenger hunt and social media program for market lovers; Feast on the Farm dinners- to give market-goers an experience beyond the usual shopping; Wine Tasting- take a field trip to the winery with tastings, tours, and food tastings from participating market vendors who are located near the winery; Wellness Weekends- expanding on last year’s popular weekends; Summer Food Drive 2012 on August 11th; Latino Fiesta- September 2nd, 2012, Labor Day Weekend.
The 2012 season will also passionately pursue outreach to low-income and minority populations in Washington County, as well as to immigrant, refugee and migrant communities via the food stamp programs such as SNAP/EBT. The market participates in three programs that make fresh, local food available to everyone in the community:
The Farm Direct Nutrition Program is for both WIC (Women, Infant and Children) and Seniors—this program helps nutritionally at-risk groups obtain farm-fresh produce. The FDNP brought $1 million to Oregon farmers and families last year, and is for fresh fruits and veggies purchased at farmers markets only.
The WIC Fruit and Veggie Voucher Program is for woman, infants and children. It will mean $8 million to Oregon families, which they can spend either at their local farmers market or the grocery store to purchase fresh fruits and veggies only.
The Oregon Trail (food stamp) program allows participants to purchase tokens at the market which they can spend on any type of food product as long as it is not meant to be eaten on premise. The number of Oregon Trail tokens sold at the Beaverton Farmers Market last year increased 300%. More program recipients have discovered that they can use the electronic benefits at markets set up with a token system, like the Beaverton Farmers Market.
These programs are a win-win for everyone. Consumers using tokens or coupons have access to the fresh, quality food, and farmers and artisan producers can sell to customers who would not otherwise be able to shop at the market.
The market continues its sustainability efforts with compostable serviceware being used by all of the prepared food vendors, biodegradable garbage bags in place throughout the market, and mandatory recyclable packaging, though most containers are biodegradable, too.
For a complete listing of all the market vendors, please visit www.beavertonfarmersmarket.com.
We’ll see you at the market!
5/12/12 – 11/17/12
8am – 1:30pm
6/20/12 – 8/29/12
3pm – 6pm
SW Hall Boulevard, between Third and Fifth Streets, Beaverton, Oregon
For map/Directions go to: www.beavertonfarmersmarket.com
SHOPPING AT THE MARKET MEANS:
Enjoying whole foods that are at their peak of flavor
Enjoying foods that have not been shipped across the country burning precious fossil fuels
Buying plants that were raised and nurtured by the people who sell them
Supporting artisans who produce products that are made with attention to craft and quality
Boosting our local economy by supporting Northwest producers
Mother’s Day at Salty’s on the Columbia
MOTHER’S DAY WEEKEND BRUNCH & BUFFET
May 12 & 13th includes a complimentary flower for your Mom!
Salty’s has it all, an extensive, creative and delicious brunch menu on Saturday, May 12, and their award-winning, lavish brunch on Sunday, May 13th. There is something for everyone at Salty’s, a traditional favorite for celebrations and where memories are made. The ambiance is cheerful, lively and made for families on holidays like Mother’s Day. Kids love to watch the planes land overhead, the river traffic, and the seasonal birds nesting on pilings, while enjoying the delicious food Salty’s is famous for. The menu for both days is on the website www.saltys.com. On Saturday, the brunch menu includes two specials: pesto salmon and cinnamon rolls. The Sunday Buffet includes all the trimmings Salty’s is famous for!
Mother’s Day Saturday Brunch
9:15am to 1:00pm
$49.99, 54.99 with bottomless champagne
Kids 12 and under, $1.50 per year of age
Mother’s Day Buffett
8am to 8pm – all day on Mom’s Day
$49,99, $54.99 with bottomless champagne
Kids 12 and under, $1.50 per year of age
Every Mom receives a complimentary flower!
Address and Reservations call:
3839 Northeast Marine Drive Portland, OR 97211
Hotel Fifty’s Dress For Success Mother’s Day Deal
Hotel Fifty and Dress for Success® Oregon
Downtown Portland’s Hotel Fifty is asking for donations this Mother’s Day weekend on behalf of Dress for Success® Oregon, which provides interview clothing to low-income women seeking employment.
Hotel Fifty is collecting cleaned and ready-to-wear interview clothing in excellent condition including neutral colored suits, dresses, jackets, skirts, sweaters and blouses for Dress for Success® Oregon. Gently used, interview-appropriate handbags, accessories and shoes with no scuffs may also be donated.
Those making a donation are also encouraged to donate one new mascara or eye-liner with their clothing. These items go a long way in helping women feel confident as they seek employment to support themselves and their families.
All mothers who make a donation to Dress for Success® Oregon during Mother’s Day weekend 2012 at H5O bistro & bar will receive a free entrée with purchase of an entrée of equal or greater value during breakfast, lunch and dinner. Limit one free entrée per table.
When: Friday, May 11, Saturday, May 12, Sunday, May 13
50 SW Morrison Street
Portland, Ore. 97204
For more information and reservations, visit http://www.HotelFifty.com or call 503.221.0711.
St. Johns Bizarre
2012 will mark the St. Johns Bizarre’s sixth year of creating a forum for neighbors and friends to celebrate our community. We hope to display all that our community has to offer. The Bizarre is a showcase of the unique and eclectic character of North Portland. Included is local music, street performers, a vendor’s market, sausage, pizza, a Bier Garten, kids art activities, and a close proximity to all the wonderful business located in our town center.
If you love local music, you’re going to want to spend the entire day in St Johns on May 12th. In addition to the 50th anniversary of the St Johns Parade, over 20 local bands will be setting the soundtrack at 8 venues throughout the day to keep your body moving! There’s something for everybody!
A Second Helping
Abundant Blends / Earth’s TLC
Anderson Soap Company
be bracelet co.
Bow and Sparrow
Created By Jess
Felice’s Happy Designs
Free Hand Mehndi
Free Spirit Beads
Ginza Girl Designs
Glam Girls Pearls
Good Margot’s Goods
Hoot Owl Forest
Imagination By Francesca
Jen & Jocelyn
Jennifer Covert Designs
Just Beachy Glass Co.
Katula Herbs, LLC
KIKU By Chiberty
Klein Wooley & Vredenburg
Lopez and Segura Jewelry
Native By Design
Nota Bene Stationery
Roots & Wings
Second Star Designs
Style Sister Studios
Suzy Lacey LA Ruffa
The Reclamation Project
The Twisted Gem
This Fine Day
Two Guitars Art Cards
VC Bath & Body Treats
Island Daydream Shave Ice
City of Portland Bureau of Planning & Sustainability
Port of Portland
Rock N Roll Camp for Girls
St. Johns Farmer’s Market
The Montessori House
The Right Brain Initiative
Urban League of Portland
Your Sustainable City
PDX Urban Wineries Passport Tasting
Be a part of the first ever PDX Urban Wineries Passport Tasting! On Saturday from 12 pm – 5 pm, visit Hip Chicks do Wine, ENSO, Grochau Cellars, or Seven Bridges Winery to get started and pick up a passport. Member wineries without their own facilities will be guest pouring, so this event gives you a rare chance to try all our wines as you travel the wine trail of Portland. For every winery you visit, you will get your passport stamped and be entered in a drawing for some exciting gifts! Your passport will also get you 10% off bottle sales for that day only. Get your friends together and plan a passport wine tour!
EaT Oyster Fest 2012
Oyster Fest 2012 @ EaT: An Oyster Bar
Saturday, May 12, 2012 – 3 p.m. to 6 p.m.
3808 North Williams Ave, Portland, OR 97227
Meet Pacific Northwest oyster farmers at the annual Oyster Fest and pair fresh oysters with local beer, wine and spirits. Tokens are $1 each for food and beverage. Oyster farms include: Oregon Oyster Farms, Hayes Oyster Farms, Hama Hama Oyster Farms, Chelsea Shellfish Farm and Hog Island.
Bull Run Distilling
C&G Wine Imports
Oregon Food Bank USPS Food Drive
Oregon Food Bank hosts several major food and fundraising events in the community each year and we need lots of volunteers to make them run smoothly. Event volunteers get to be a part of the fun and action out in the community.
National Association of Letter Carriers Food Drive
Saturday, May, 12, 2012
Letter Carriers across the country will collect food donations as they deliver mail along their route. We hope to collect 2 million pounds of food for Oregonians in need during this one-day event. Volunteers are needed to support our Letter Carriers by packing food at post offices around the metro area, as well as driving along designated routes to pick up food from doorsteps and mailboxes.
Age 16 and up.
Due to post office regulations, advance registration for volunteers is required.
Volunteers must be comfortable standing, being outdoors, bending and lifting.
Register to volunteer at a post office.
Register to volunteer as a route driver.
Corazón Preview Dinners
CELEBRATE CINCO DE MAYO AT PORTLAND’S NEW MEXICAN HOTSPOT: CORAZÓN
Chef Chris Israel Opens Urban Taqueria Boasting Authentic Mexican Cuisine Inspired by SoCal and Baja
PORTLAND, ORE. – May 1, 2012 – This Cinco de Mayo, the party in Portland will undoubtedly be focused on the highly-anticipated opening of Corazón – the much-talked-about new Mexican restaurant venture masterminded by “one of Portland’s top talents” (The Oregonian) Chef Chris Israel – also of Grüner – in conjunction with local restaurant development gurus ChefStable Group. Vibrant Rosarito Beach in Baja meets the spirit and culture of San Quintin in Southern California at this one-of-a-kind eatery celebrating the very traditions of what the chef himself grew up eating. Spanish for “heart” and more endearingly for “darling,” Corazón is a unique take on the very best Mexican fare with a cooking style that steers light and fresh. The menu features traditional cooking with an emphasis on clean flavors, Pacific seafood and hints of Oaxacan cuisine. Common clichés have no place at Corazón. Whether enjoying composed yet playful plates in the main dining room or $3 tantalizing tacos, tequila and beer in the urban taqueria-style cantina, guests are sure to enjoy excellent food while feeling effortlessly embraced by Mexican culture in a new way.
For a true taste of the new dinner menu, Corazón will offer two preview options from Thursday, May 10 to Saturday, May 12. The Gold is a six-course meal with unlimited drinks from the Corazón beverage menu for $80, and the Silver is a five-course meal with two beverages (choice of beer, sangria, or house margarita) for $50. For more information and to sign up for the preview dinners, click here:
The à la carte dinner menu includes myriad offerings to please the palate with fresh Mexican flavors. Nibbles like Fried Hominy and Tostones or straightforward starters like Albondigas Soup and fresh salads are a perfect pre-dinner bite. Pacific seafood abounds with dishes like Aguachile of Alaskan Spot Prawns and Warm Octopus with potatoes, lemon-infused olive oil and smoked paprika. Hearty combination plates allow for a mix-and-match of favorites like Enchiladas Suizas, Chile Relleno, and Tamales while Fish Tacos and Dungeness Crab Tostaditos also burst with flavor. Bold entrees include Pescado “Contramar” with Red Chile and Green Parsley Sauces, and house specialties impress whether a classic Pozole or Menudo with pork or tripe and hominy stew or braised Baby Goat in a fiery red chile sauce. The cantina menu offers assorted $3 tacos including pollo, carne asada, carnitas, barbacoa, tinga and mushroom. Small plates include oyster shots with pickled chiles, tostones and queso fundido as well as mouthwatering staples such as guacamole, taquitos, and salsa. With draft beers, tequila shots and the classic Michelado at just $3 and cocktails from $6-$10 like refreshing margaritas and seasonal sangrias to classic cuba libres and caiphirinias, no one will leave Corazón thirsty.
The Corazón space is split into two – the main dining room and a lively cantina, each with seating for 55 – separated by a decorative transparency. Both areas boast a modern décor where guests will be greeted with vibrant color and design including a theme of ombre expressed on thick rope, blown glass pendants by Esque studio, mosaic high-top tables, a large community bar table with ceramic tile detail, hanging basket lights, tufted leather banquettes and fir wood tables. Located inside the West End’s twelve|west (or “Indigo”) building in the space formerly occupied by Pinot American Brasserie, Corazón also shares its cavernous space with ChefStable Group’s other new business venture: a yet-to-be-named, 80-person private dining room space allowing clients to host private events catered by its partner chefs.
Led by Chef Christopher Israel, the Corazón opening team also includes General Manager Claudio Aramburu, Bar Manager Brian Gilbert, and Pastry Chef Clare Gordon. Situated at 1205 SW Washington Street in downtown Portland, the restaurant will open for dinner only. Main dining room hours of operation: 5:00pm to 9:30pm (Sunday through Thursday) and 5:00pm to 10:30pm (Friday and Saturday). 21 and over at all times, cantina hours of operation: 4:00pm to 11:00pm (Sunday through Thursday) and 4:00pm to midnight (Friday and Saturday). Once launched (date still TBD), lunch will be available seven days a week from 11:30am to 2:00pm. At that time, the cantina will be open all day from 11:30am to close. For more information, visit www.corazonpdx.com or call 503-241-1133.
A fifth generation San Diegan of Mexican-American descent, James Beard Award–nominated chef and restaurateur Chef Christopher Israel has some 30 years of culinary experience and is well-respected for his refined cuisine and stellar restaurants. Inspired by his family’s authentic home cooking, he started cooking at a young age and never looked back. With early stints including the Maître D’ role at Square One Restaurant under the tutelage of Joyce Goldstein, Israel moved to Portland in 1989 and opened his first restaurants – Zefiro in 1990 and Saucebox in 1995 – to rave reviews; still ranking as the only two-time winner of The Oregonian’s “Restaurant of the Year” commendation. Despite taking a six-year break from the kitchen to pursue his love for art and design at Vanity Fair magazine in New York, he returned to the Portland restaurant scene with the renowned 23Hoyt in 2006 then soon opened much-loved eatery Grüner and its bar KASK. With unrivaled regional recognition, Chris has been covered in top publications including The New York Times, Gourmet, Bon Appétit and USA Today and has been nominated for a James Beard Award in the “Best Chef Northwest” category in 2011 and 2012.