The SAGRA del RADICCHIO returns for its fifth year on Sunday, December 7, 2025, but this time with a new name and a pairing theme, as the SAGRA del RADICCHIO + CIDER! After a successful event in 2024, with five regional cideries included, Pacific Northwest cider will join agricultural underdogs to snag the limelight and take a starring role as the featured beverage partner.
Hosted at The Redd on Salmon in Portland and co-produced by the Northwest Cider Association and Culinary Breeding Network, this one-of-a-kind tasting event brings together nearly 40 local farmers, chefs, and makers to showcase the flavors of winter — from radicchio to rare legumes to cider apples — with 20 tables dedicated to cider pairings.
“This is a landmark year for Northwest cider,” says Emily Ritchie, Executive Director of the Northwest Cider Association. “Like radicchio, cider is a cult culinary product that’s gaining its rightful place at the table. With its natural acidity, tannins, and range of expressions, cider pairs beautifully with food, especially the bold flavors of radicchio.”
With the theme “Bitter is Better,” the event offers guests the chance to explore cider’s dynamic ability to elevate savory, herbal, earthy, and bitter notes — an underappreciated facet of both the drink and the foods it complements. Each table with cider will feature curated pairings offering dishes from acclaimed chefs, highlighting cider’s role as a food-forward, terroir-driven beverage worthy of serious attention.
Featured Chefs from: Antica Terra, Bar Nouveau, Bauman’s, Berlu, Cafe Olli, Camino (resurrected!), Chicory, Coquine, Grand Central Baking, Grounded Table, Hayward, Hot Mama Salsa, Houlme, Food Innovation Center, Kachka, Lilia Comedor, Lovely’s Fifty Fifty, No Saint, Nostrana, Pinolo Gelato, Pizza Thief, Sauvette, Sauvie Shrubs, Tam Tam, The Corson Building, Valley Bar and Bottle and more.
Cider Highlights Include:
- 20 Pacific Northwest cidermakers pouring alongside chefs and farmers, including:
Finnriver, Liberty, Bauman’s, Tieton, RAW, Yonder, , and more. - A live cider pressing demonstration showcasing cider’s roots in orchard tradition.
- A variety showcase of raw cider apples to taste, with insights into the growers, varieties, and flavor profiles that define the region.
- A curated apple art installation exploring the cultivation, fermentation and cultural role of the most widely grown genus, cultivated worldwide.
- A live, interactive demonstration of how to craft an entertaining board with vegetables, meats and cheeses paired with cider.
“This partnership helps educate drinkers on the agricultural side of cider — where it comes from, how it’s made, and why it matters,” adds Ritchie. “These are small-batch, orchard-based ciders made with intent, just like the ingredients being plated next to them.”
Where: The Redd on Salmon, 831 SE Salmon St, Portland, OR
When: Sunday, December 7, 2025
3:00–6:00 PM
How: Tickets on sale now at https://cider.simpletix.com/ (All ages welcome; limited capacity)
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