Overview
Bringing the best from Oregon & Washington to Canada!
Wine & Food - what grows together goes together - and what better way to discover the products from these amazing states than paired with the fantastic wines we will be pouring.
See the producers participating below!
Bobbie's Boat Sauce
Bobbie's Boat Sauce was conceived in the middle of a three-week long sailing trip in Canada's Inside Passage.True to its name, the sauce was inspired by a fish caught off the side of the boat, and made with only ingredients on board.
Dots Soul Food
Have you noticed that the world does not need another red bbq sauce? What the world is missing is a white bbq sauce and let me tell you why. White bbq sauce has a southern taste that is common in Atlanta.
Funky's Hot Sauce Factory
Funky’s Hot Sauce Factory was born in 2006 but we didn’t begin selling our sauces to the public until the summer of 2019. After years of producing sauces for friends and family using peppers harvested from our own miniature farm we finally turned it into a real business.
Guero Y Maria
A hot sauce story in the making!
Laurel Foods
Laurel Foods is a growing, value-added, food processing company located in the foothills of the Chehalem Mountains of Oregon.
We strive to make delicious, healthy products that honor the state nut of Oregon.
Maberry and Maberry Berry Associates
M&MBA, Maberry and Maberry Berry Associates, is the combination of two grower/processors that collaborate to grow, process, and market premium fruit products. Both located in Lynden, WA, the two grower/processors are Maberry Packing, LLC and Curt Maberry Farm, Inc.
Neptune Snacks
Neptune is a mission-driven snack food brand that makes healthy, sustainable fish jerky. Each of Neptune’s four flavors have won awards for taste, texture, and quality, including in blind taste tests against traditional jerkies. In other words, the snacks we make stand alone as an irresistibly delicious on-the-go protein snack!
Rösti Stuft Spuds
Our Swiss Rösti Stuft Spuds™ bring together what most know of as crispy hash browns filled with different cheeses including Raclette that offers an experience on your palate you simply cannot "un-taste!"
OlyKraut
OlyKraut handcrafts sauerkrauts, pickles, and sipping brines in Olympia, Washington. For nearly a decade we’ve developed our original recipes, using centuries-old preservation techniques, and sourcing the best possible ingredients. We seriously shred, thanks to our fantastic employees, delivery drivers, and farmers’ market folks who live across the Pacific Northwest.
USA Pears
The big, sweet flavor of Northwest pears comes from the natural hospitality of the region’s climate, the passionate growers who work year-round to produce the best fruit, and, of course, the long, delicious history of the pear itself. Each part of the fruit’s journey, from tree to table, forms a little piece of its amazing story—and adds to the flavor.
Portland Syrups
Portland Syrups began in a neighborhood kitchen in 2012. Two friends came together to brew the "Belgian beer of craft soda." The goal was to create a beverage with an elevated drinking experience that could stand both on its own and as a mixer. We think we've created flavors that passed that test and hope you enjoy them as much as we do!
Pure Wild Oregon
Pure Wild Oregon All Natural Foods has proudly met the demands of our faithful followers for almost 20 years. We are woman/veteran owned and locally sourced with the best ingredients that the Pacific Northwestern soil has to offer.
A splendid combination of old family recipes, local fruit purees
and the raw sugars of Mother Nature are the magic that gives our products impressive depth of flavor.
Sealy Family Farm
For three generations, the Seely Family has lived and worked on its mint farm near Clatskanie, Oregon, where they grow peppermint and spearmint for tea leaf and essential oil. As mint farmers, they use the same agricultural practices their family has used for generations.
Secret Aardvark Trading Co.
We are a small operation in Portland, Oregon. We started peddling our sauces at the PortlandFarmer’s Markets in 2004. Scott Moritz, the founder of Secret Aardvark Trading Company, and the genius behind the sauces lost his battle with pancreatic cancer in 2009.We areproud to continue his legacy by sharing unique, flavorful, and affordable sauces. From an original line up of ten, we narrowed our product line down to three epic sauces: Aardvark Habanero Hot Sauce,Drunken Garlic Black Bean, and Drunken Jerk Jamaican Marinade. In 2018 we added Serrabanero Green Hot Sauce.
Scenic Fruit Company
Keys to success: Keeping values intact while being flexible enough to grow
and change in a demanding market.
In the early 2000s Blueberries eclipsed Strawberries as our focus. Since
then we have revamped our IQF facility to strictly process blueberries. The
Northwest has the highest Blueberry yield per acre in the world.
Cardamon Hills Trading Co.
Cardamom Hills chutneys are fresh, bursting with bright and bold flavors.Northwest grown fruits and vegetables are transformed with exotic spices into unique flavor combinations that are pleasing to the palette.Contemporary branding and design reflects a product that is crisp and clean, offering the consumer handcrafted appeal at an exceptional value.They are equally enjoyed with cheese and charcuterie, used as a marinade, or served with meats.
Oregon Fruit Producers
Oregon Specialty Fruit has been a favorite everyday ingredient in desserts and meals for generations. For more than 85 years, we’ve focused on making sure you take home the best possible fruit so each of your creations are unforgettable. Today, our commitment to quality continues. Our delicious Specialty Fruit products are made with simple ingredients, our red tart cherries for example have only 2 ingredients - cherries and water. Our products are Non-GMO project verified, contains no high-fructose corn syrup, and is canned in BPA non-intent lined packaging.
Special Guest - Chef Sara Hauman
Chef Sara grew up in Vista, Ca., a small town in north San Diego County.After graduating high school, Sara moved to the south of Spain. Food became an obsession and ultimately fueled Sara’s decision to return to the U.S. to attend culinary school.
After returning to the States, Sara began working in restaurants and attending culinary school full time.By the time she reached the age of 22 she was ready to try on a bigger city for size and relocated to San Francisco, Ca.It is here where Sara really began to thrive in the restaurant industry.Working with Brandon Jew at Bar Agricole helped shape Sara’s simple approach to food.
In 2013, Sara once again returned to Spain to work at famed restaurant Asador Etxebarri.Here she gathered more appreciation for simple and locally sourced food as well as a different lens through which to see food.It is this experience that helped propel Sara into her first head chef position at Huxley in San Francisco where she garnered many accolades and awards, including 3 stars from the San Francisco Chronicle, Eater Young Guns, Zagat 30 under 30 and James Beard semi-finalist Rising Star Chef 2016 and 2017.
In 2017, Chef Sara was named Rising Star Chef for the San Francisco Chronicle while working as chef de cuisine under Melissa Perello at one-michelin starred restaurant Octavia.
Find Sara on season 18 of Bravo’s Top Chef.
Sara currently resides in Portland where she owns and operates a tinned fish company specializing in sourcing and tinning sustainable species of fish from the waters in the Pacific Northwest.
See Recipes at the Shows!