Portland, Oregon June 22-25, 2008 Sunday, June 22
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Noon – 3:00 pm
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Opening General Session
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3:00 – 5:30 pm
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Keynote speaker Doug Schmick; Co-founder, Chairman and CEO of McCormick & Schmick’s Seafood Restaurants plus chef demo and tasting on the regional cuisine of Oregon & the Pacific Northwest by Bill King, ICCA Vice President and Author of the new book “A Chef’s Bounty” who will be joined by chefs from the major regions of Oregon |
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5:30 – 7:30 pm
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Opening Reception Featuring recipes and local Oregon ingredients from “A Chef’s Bounty”, the newly released book authored by Bill King, Vice President of Culinary Development & Training from McCormick & Schmick’s Seafood Restaurants |
Monday, June 23
| 8 – 9:15 am |
Panel discussion with international experts on organic, natural and sustainable practices in the food chain. The experts include Phil Lempert, The Supermarket Guru on the Today Show and noted food trends expert plus Roberta Cook, Ph.D. a marketing economist with the University of California, Davis and expert on international trade for fruits and vegetables. Phil will unveil a new research study on consumer behavior as it relates to food purchasing. Dr. Cook will speak about the expansion of fresh produce on foodservice menus as the major trend, and obstacles that are being overcome in order to achieve this. Kurt Hankins and a representative from the foodservice manufacturing community will round out this panel.
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| 9:30 am |
6th Annual ICCA Culinary Road Trip – ICCA members split into smaller groups which will depart for tours of farms, wineries and unique processing facilities in the Portland Area
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10:00 am – 4:30 pm
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Culinary Road Trip Tours – You can choose from the following options:
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4:30 – 5:30 pm
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Optional tour and tasting at Clear Creek Distillery, makers of high quality alcoholic beverages created from local Oregon products including Oregon Eau de Vie de Poire. |
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7:00 – 10:00 pm
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Reception featuring food stuff from the Culinary Road Trip at the Pittock Mansion overlooking downtown Portland and the river |
Tuesday, June 24
| 9:00 am – 10:00 am | Jack Graves, Chief Cultural Officer for Burgerville will share their 30 plus year quest to create one of the most unique QSR restaurant groups in the nation. We have been hearing about the future trend toward sustainability and green programs in restaurant chains. At the ICCA Summit in Portland, you will learn from a company that is doing it today. |
| 10:00 am – 10:30 am | General Session III – John North, Fisheries Manager for the Oregon Department of Fish and Wildlife will discuss Sustainability Plans for the Columbia River Fish Runs and Commercial Fisheries in the Pacific Northwest |
| 10:30 am – 10:50 pm | Themed Educational Break |
| 10:50 pm – Noon pm | General Session IV Panel discussion including some of the top local chefs and local farmers who are helping Portland become one of the most publicized restaurant communities for farm-to-table sustainable menus in the nation. The experts including Anthony Boutard, a grower; John Nuemeister, a lamb rancher; Sam Curry, chef for Bon Appetit Catering; and Greg Higgins, chef-owner of Higgins Restaurant will share their vision on sustainability, organic and natural food ingredients. These chefs from the Chefs Collaborative group will also share their craft with a tasting during the reception later in the afternoon |
| Noon – 1:45 pm | Buffet Lunch in the Governor Hotel Library |
| 2:00 pm – 3:00 pm | General Session V, National Trend experts from The Hartman Group will present the current and evolving consumer understanding, awareness and trends in organics and sustainability. This session will provide knowledge into how consumers’ changing lifestyles should inform strategies in product development, branding, marketing and retailing. |
| 3:00 pm – 3:30 pm | Installation of officers and Mark Bailey Giclee Signing |
| 3:30 pm – 4:00 pm | Themed Break, Lodge Room |
| 4:00 pm – 5:00 pm | Food & Beverage Tasting, This unique approach to pairing includes tasting distilled alcoholic beverages with foods. ICCA members will learn how to grow menu profitability through increased beverage sales. |
| 5:00 pm – 7:30 pm | Reception featuring local Oregon Wines & Food, Chef Collaborative Members will work with local farmers to create their award winning dishes. Oregon wines will also play a major role in this extravagant tasting event. |
Wednesday, June 25
| 9:00 am – 10:45 am |
Breakfast with the ICCA Board and Executive Director, This is a chance to offer input and receive answers on the ICCA’s direction for the future.
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