Two food-centric events on Tuesday, June 24, will help kick off a summer of tasty Portland festivities.

At one event, one of the country’s leading experts on barbecue, Steven Raichlen, will cook a special dinner at Imperial Restaurant in downtown Portland.

Raichlen, a 1975 Reed College alum, is the author of more than a dozen books on grilling and barbecue, including his New York Times bestseller “Planet Barbecue!”

He’s stopping in Portland to cook and sign copies of his latest cookbook, "Man Made Meals: The Essential Cookbook for Guys,” (Workman, June 2014).

The book is billed as a comprehensive “bacon-to-libation” cooking guide for men and the way they cook. Books will be available for purchase and signing.

Raichlen will be joined by Imperial chef/owner Vitaly Paley, former Imperial chef Ben Bettinger and other Imperial staff.

The reception starts at 6 p.m. with hors d’oeuvres and a special drink. Dinner starts at 6:30 p.m.

The menu will feature recipes from the new book, including: smoked clam dip, Carolina pulled pork sliders, hell fire grilled squid, cornmeal crusted trout fried in bacon, lamb ribs, spiced chickpeas and butterscotch miso pudding with ginger snaps.

The dinner is $60, including gratuity.

For more information and to RSVP, call 503-228-7222.

by: COURTESY OF STEPHEN WARD - Oregon State Universitys Food Innovation Center helped Connie Rawlings-Dritsas develop formulas for her line of flavored vinegars.

Food Innovation Center

Also on Tuesday, local food entrepreneurs will show off their creations to the public at a free farmers market-like event at Portland’s Food Innovation Center.

The public is invited to sample the array of free samples, including crème brûlée, gelato, pickles, peppers, cocktails and health foods. Gluten-free, diabetic-friendly and vegan options will be available. Products are available for purchase.

The Food Innovation Center, 1207 N.W. Naito Parkway, is a collaborative effort between Oregon State University and the Oregon Department of Agriculture.

Vendors at the inaugural Time To Market Trade Show on Tuesday are graduates of the Getting Your Recipe to Market class, which OSU faculty help teach.

Students learn how to turn their recipes into commercial-ready products by developing business and marketing plans, crafting elevator pitches, solving packaging and food safety issues, and meeting one-on-one with retail buyers.

Prior to the trade show, the student entrepreneurs meet with interested investors, distributors and local retail buyers.

The center plans to host similar showcases each month this summer, recruiting from among its 200-plus alumni.

Portland Community College's Small Business Development Center and New Seasons Market are also collaborators in the event.

The trade show is set for 4 to 7 p.m. June 24. For details, call 503-872-6680.

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