The city’s top chefs will give demonstrations on everything from pasta to pie to barbecue while you taste, sip, and participate!

Here in Portland, we embrace our international reputation as the foodie city. We are known for our vibrant restaurant scene, award-winning chefs, and artisanal, locally sourced ingredients. And it’s true: we care about what we eat, where it comes from, what it pairs with, what imprint it leaves behind, and of course, an Instagram-worthy plate. In Portland, farm-to-table isn’t just a restaurant concept—it’s a way of life.

At Saturday’s Farm Out, guests will tie on their aprons and join butchers, bakers, chefs, and farmers to experience farm to table firsthand.

You'll find Umi Organic at the Good to the Grain Tent.

Oregon’s bounty of soft white winter wheat, the state’s most prominent variety, makes for the best pastries, cakes, pretzels, cookies and ramen. And at the Good to the Grain tent, The Whole Farm’s carb lovin’ event, attendees will see the crop go from grain to cake, pastas, scones, or cereal.

Guests will roll up their sleeves and work alongside Grassa’s Rick Gencarelli, Kim Boyce, plus a team of Seastar bakers, and experience the ultimate bake sale with delectable creations from the city’s favorite pastry chefs. Good to the Grain will also feature dozens of craft brewers, who will sample beer and demonstrate how grains, hops, yeast, and water make Oregon’s favorite libation.

Find out more about all three days of Portland Monthly's Cowabunga and get your tickets here.