Australian and American Chefs Swap Barbecue Secrets
Join Astoria's Chef Chris Holen from Baked Alaska as he works side by side with Australian Chef Michael Brine from Queensland's award winning restaurant "A Touch of Salt". In Chef Outta Water's first Oregon date of this program they'll feature Chefs Brine and Holen in this collaboration barbecue event at Eugene's Oregon Wine LAB. Chef Outta Water: Chef Outta Water is an international consortium, collaborating on multi-experiential cultural, food and tourism experiences and are managed by Chef Chris Holen owner of Baked Alaska Astoria, Oregon and Simon Millcock from Holistic Local Development South Australia. Chefs Holen and Brine have cooked together on multiple occasions, both at each others restaurants as well as in South Australia and in China. The ability to play off of one another to both learn from each other as well as collaborate on new ideas is a major leading premise afforded by the Chef Outta Water exchange program. This idea will be taken a step further with collaborations for a sausage from Astoria's Gulley's Butcher shop and also a custom made beer from the Astoria Brewing Company located literally next door to Holen's restaurant. Both will be available as part of this event. The ticket cost for this event is for food only, beverages may be purchased separately from the Oregon Wine LAB tasting room.
- Start:June 10, 2019
- End:June 10, 2019
- Where:Oregon Wine LAB, 488 Lincoln St, Eugene, Oregon, United States, 97401
- Event Type: Food & Dining
- Ticket Price:N/A