About this event: We are excited to wrap up OSIFT calendar year with an in person event at Amaterra Winery, a new gravity flow winery and restaurant in Portland's West Hills. We can't wait to see you soon. Cheers!
Speaker: Matt Vuylsteke, General Manager & Executive Winemaker at Amaterra Winery Topic: Innovation in Winery Design: Maximizing Quality and Efficiency Event Schedule:
5:30-6:30pm- Social Hour/ Cash Bar
6:30pm- Dinner service starts
7:00-8:00pm- Speaker Hour
Dinner: Chef Jaime, previously of Departure Restaurant, will create a seasonal farm to table dinner, with a chicken or vegetarian option. Costs:
Donation to OSIFT and student scholarship is appreciated.
About Matt Vulsteke
Matt Vuylsteke is the General Manager and Winemaker at Amaterra Winery. A native of Portland, Oregon, Matt graduated with a B.S. in Food Science & Technology, option in Fermentation Science and minor in Chemistry from Oregon State University. He later went on to complete his MBA from Concordia University.
2022 marks Matt’s 25th harvest. Matt started in the wine industry while in college as a cellar hand at Tyee Wine Cellars and as an undergraduate research assistant at the OSU Enology Extension Laboratory. In both positions he was fortunate to work for the notable Barney Watson. He spent time as a production enologist for The Hogue Cellars, at Domaine Serene team as an assistant winemaker, and has also held technical sales roles with BioMerieux and Pall, and the Oregon Dept. of Agriculture.
Matt and his wife Nancy founded a wine consulting company in 2003, focused on small niche clients. In 2012, they launched their own winery, 51Weeks Winemaking. In 2013, their consulting company was engaged by Amaterra to help plant and manage the first vineyards, and later, as 51Weeks Winemaking became a part of Amaterra, Matt joined the Amaterra team. Matt has been instrumental in the design and construction of the Amaterra. When he’s not busy bringing delicious wines to consumers, Matt enjoys skiing, cycling, crabbing, and spending time with his wife, two children, and golden retriever, Champ, on both the mountains and the beach.
OSFIT April 12th, 2022 - 5:00 PM - 6:15PM (PST) Virtual Meeting - What makes up a flavor and how they are labeled in consumer products?
OSFIT February Virtual Meeting - Packaging Sustainability- Navigating Climate and Consumer Intentions?
OSFIT January Virtual Meeting - Probiotics - What are they, why they are important, and how to apply in food? - January 11, 2022 (4:30 PM PDT)
OSFIT December Virtual Meeting - The Current State of Oregon Agriculture - December 14, 2021 (5:00 PM PDT)
Join us Virtually on December 14th, 2021- 5:00- 6:15pm (PST) to learn about Oregon Agriculture!
Changes in production and local supply chains
National and state efforts to address pandemic losses
Ever changing export requirements- SPS (sanitary and phytosanitary) and TBT (technical barriers to trade Oregon Exports)
We are also excited to share with you the details of the NEW Strategic Plans from IFT and from Oregon section at our next meeting! Guest Speaker:
Jess Paulson, Oregon Department of Agriculture
Jess serves as the Marketing Access and Certification Program Area Director for the Oregon Department of Agriculture (ODA). In this role, he oversees ODA’s programs that improve the marketability of Oregon agriculture, including commodity inspection, certification to organic and good agricultural practices standards, produce safety training, smoke management, plant health, weights and measures, metrology, and serves as the agricultural State Marketing Officer. Prior to joining ODA, Jess was a foreign service officer with USDA’s Foreign Agricultural Service where he worked on bilateral relations with Japan, Korea and China, negotiated new technology and production methods standards with Europe and Central Asia, and served at the U.S. Embassies in Ankara, Turkey, and Tokyo, Japan.
OSFIT November Virtual Meeting - SustainMINT™ Translating Nature into Flavor: Unfolding Mint - November 9, 2021 (4:00 PM PDT)
Want to join us and learn more about Mint and what does sustainable mint mean?
Topic: SustainMINT™ Translating Nature into Flavor: Unfolding Mint
Global Supply Chain
Agricultural challenges within mint
Developing Sustainable Mint Flavors
OSFIT September Virtual Meeting - Beeing the Change - September 14, 2021 (4:30 PM PDT)
Thurs. Dec 7 ''23 - Mingle Happy Hour at Xicha Brewing Norte in Salem! (4::30-??)
Tues. Dec. 12 '23 - Holiday Meeting!!! at Food Innovation Center (FIC) in Portland (5-8PM)
Mon, Feb. 26 '24 -Supplier's Night at DoubleTree in Portland (1-7)