The Oregon Blueberry Commission this summer partnered with several other agricultural commissions to sponsor a table at The Bite of Oregon, held August 8-10 in Portland.

The partnership was particularly appropriate this year given the festival’s theme, “Celebrating Oregon’s Bounty.”

At the Oregon Bounty Chefs' Table, Leif Benson, other chefs and culinary students created appetizers, side dishes, entrees and desserts using Oregon agricultural products, such as seafood, beef, potatoes, dairy products, blackberries, sweet cherries, onions and blueberries.

“Also,” Benson said, “Oregon Blueberries supplied the culinary team members with very nice blueberry aprons, which was a nice touch.”

Not surprisingly, Benson said, the table was a hit with festival goers.

“We broke all historic records by leaps and bounds for visitation to the Oregon Chefs' Table,” Benson said.

Leif Benson at The Bite of Oregon.

“(Cooking with Oregon agricultural products) is very much resonating with the public,” Benson said. “They are really attracted to what is going on with Oregon agriculture and what the chefs are doing with Oregon agricultural products.”

Benson said the Blueberry Commission’s participation was money well spent.

“You’re reaching an audience of about 50,000 people, and there is about a year’s worth of PR on The Bite’s website,” he said. “There is an awful lot of bang for your buck where you are really upfront featuring grower products one-on-one with the public.

“The other benefit is we also have 150 volunteers, which are chefs and culinary students from the various culinary schools, who get exposed to blueberries and other Oregon agricultural products,” Benson said.

Benson, who was executive chef and director of food and beverage at Timberline Lodge for 31 years, has worked with the Oregon Blueberry Commission at The Bite for the past three years.