James Beard Award-Winning Chef Greg Higgins Designs and Releases 2020 Charcuterie Calendar
Ideal gift for foodies celebrates 25 years of Higgins’ charcuterie
PORTLAND, Ore. – Dec. 4, 2019 –Greg Higgins, head chef and co-owner of Higgins Restaurant, has designed and released a calendar for 2020 that celebrates 25 years of Higgins’ charcuterie. Each month offers a visual feast of charcuterie, featuring a beautiful image and a brief description.
The fabrication of sausages, terrines, pâtés and cured meats has been a lifelong obsession of Higgins, starting in the 1970s in upstate New York. His skills were honed while traveling through France, Spain and Italy, and he truly mastered his craft in Portland, where house-cured and smoked pork became a mainstay of his menus. Since opening his restaurant 25 years ago, charcuterie has played a foundational role in his cooking.
“This calendar celebrates 25 years of Higgins’ charcuterie and the enjoyment we have shared with our diners creating these dishes,” said Higgins. “Some are very classic and steeped in tradition, while others are experimental and explore new directions. Joseph Matter, my Alsatian mentor, taught and inspired me greatly in both cooking and the special world of charcuterie, but above all other things, he encouraged my love to innovate.”
Higgins added that with the freshest and finest ingredients, a practiced knowledge of traditional techniques, and a dose of science and physics, the craft of charcuterie comes to life.
The calendars make ideal holiday gifts for food lovers and are available for sale at Higgins’ front desk and online at Higgins-restaurant.
About Higgins Restaurant
Higgins Restaurant, Oregon’s original farm-to-table restaurant, opened in 1994 with chef and co-owner Greg Higgins using his close ties to Pacific Northwest farmers to spearhead his pioneering menus, which eventually landed him a 2002 James Beard award as Best Chef Northwest. Co-owned by Greg and Paul Mallory, the landmark restaurant prides itself on service, dedicated wine and spirits offerings, a world-class beer program, and a showcase of the bounty of the Pacific Northwest.
Higgins Restaurant, Oregon’s original farm-to-table restaurant, opened in 1994 with chef and co-owner Greg Higgins using his close ties to Pacific Northwest farmers to spearhead his pioneering menus, which eventually landed him a 2002 James Beard award as Best Chef Northwest. Co-owned by Greg and Paul Mallory, the landmark restaurant prides itself on service, dedicated wine and spirits offerings, a world-class beer program, and a showcase of the bounty of the Pacific Northwest.
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