JAMES BEARD CHEF VITALY PALEY AND MICHELIN-STARRED CHEF BRAD FARMERIE ANNOUNCE GROUNDBREAKING “HIGH ON A HOG” COLLABORATIVE DINNER ON SEPT. 13TH
Experience this once in a lifetime culinary event featuring cuts from highly sought after whole pigs raised on a diet of cannabis, prepared by internationally renowned chefs
James Beard Chef Vitaly Paley welcomes Michelin-starred Chef Brad Farmerie of Saxon + Parole in New York City for an innovative “High on a Hog” dinner on Wednesday, Sept.13. Join Chef Paley, Chef Farmerie, and Headwaters Executive Chef, Tim Eckard, as they explore the uncharted territory where fine dining and cannabis coincide. This six-course menu will feature a variety of cuts and preparations from pigs that were raised on a diet of cannabis their entire lives from Dave Hoyel’s Moto Perpetuo Farm. These “stoner swines” as they’re known, are fed the unsaleable remnants from marijuana plants that would otherwise be disposed of. This is an old practice that is gaining popularity as it cuts down on waste, adds a unique and savory flavor, and makes for happy pigs! Beverage pairings will also be served with each course, with a Cannabidiol (CBD) cocktail to be served first.
The three chefs are excited to collaborate on this groundbreaking dinner, implementing fine dining techniques in an unexplored region of the culinary landscape. Guests can look forward to these world-renowned chefs letting their creativity run wild with possibility. The evening’s meal will feature the different uses of cannabis and hemp, but no products will contain THC, the psychoactive compound in marijuana.
WHEN: Wednesday, September 13th 6:30 — 10:00pm
WHERE: Headwaters, 1001 NE Broadway St., Portland, OR 97205
Tickets are $125 per person, inclusive of food, beverages, and service charge.
Tickets are available online through Eventbrite.com
This is a 21+ event
ABOUT BRAD FARMERIE
Brad Farmerie grew up in Pittsburgh in a food-loving family. Farmerie had originally intended to pursue the savory side of life, but the Le Cordon Bleu staff convinced him to follow the route of the Grand Diplôme. Working with famed New Zealand chef Peter Gordon at the Sugar Club in 1996 was one of his greatest influences, and he went on to assist Gordon and Anna Hansen in opening The Providores and Tapa Room in 2001. In 2003, Farmerie moved back to the States to head up the kitchen of PUBLIC with AvroKO Hospitality Group, garnering two James Beard awards and a Michelin star. Farmerie opened Saxon + Parole in 2011. Most recent endeavors by Farmerie and the AvroKO Hospitality Group include the opening of Saxon + Parole Moscow, the group’s first international restaurant project, in 2013; the creation of the inflight menu for JetBlue’s recently launched Mint experience in 2014; the NYC grand openings of GENUINE Superette, and GENUINE Liquorette, an underground bodega-style watering hole in 2015; and most recently the opening of mezcal and tequila-focused bar Ghost Donkey in November 2016. He holds the ongoing title of “dad” by his children Bruno and Scarlet.
ABOUT SAXON + PAROLE
Saxon + Parole is the celebrated neighborhood restaurant from internationally-recognized design and concept firm AvroKO and Michelin-starred Chef Brad Farmerie. Opened in 2011 on NYC's trendy Bowery, Saxon + Parole offers American cuisine with global influences specializing in grilled meats and aquatic delights and boasts an award-winning bar program being named Best American Restaurant Bar from Tales of the Cocktail Spirited Awards. saxonandparole.com
Headwaters is located in the historic Heathman Hotel in Downtown Portland. In October of 2016 after a dramatic renovation, chef/owner Vitaly Paley, his longtime wife/partner Kimberly Paley and Garrett Peck opened the reimagined dining room at the Heathman Hotel. The property, which possesses a storied culinary history, was constructed in the early Twentieth Century and is a member of the National Historic Register. Chef Vitaly Paley is the third James Beard Best Chef Northwest winner to take the helm of the Portland institution, a long running dining destination in the Pacific Northwest. Named for “the source”, Headwaters showcases local ingredients from Oregon’s diverse bounty, from farm to sea. The approachable menu is an expression and collaboration between Vitaly Paley and Executive Chef Tim Eckard with Pacific Northwest flavors flowing throughout. The chefs pay homage to the rich history of the location, reviving the iconic tea court, adding a Russian flare that speaks to Paley’s own heritage, with a bit of inspiration pulled from his notable pop-up DaNet illustrating pre-Soviet Russian cuisine. Headwaters has been featured in The Wall Street Journal, OPB’s Think Out Loud, The Oregonian, Bon Appetit Magazine and Russian Tea at Headwaters has been highlighted in the Wall Street Journal, Sunset Magazine, and Portland Monthly Magazine. Headwaters showcases Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. Headwaters is located at 1001 SW Broadway (The Heathman Hotel), Portland, Oregon 97205. Find more information at headwaterspdx.com, by phone 503-790-7752, and for private dining information, call 503-790-7126. Follow us on Facebook, Twitter, and Instagram at HeadwatersPDX.
High on a Hog Menu