Award Winning Virtual Pop-Up Dinner in a Box

Food Brings People Together
even when they are apart

August 31, 2021 @ 6PM


Join us August 31 for the Second Annual College of Agricultural Sciences' Virtual Pop-Up Dinner

Last year, we were forced to rethink our traditional in-person pop up dinner because of COVID. That event reached more than 100 households across Oregon and the nation and gave us an opportunity to connect over a shared meal that we all prepared in our homes. 

Not only did that event win an award from CASE, it showed us that while we are on our way back to “normal” there is power in retaining some of the lessons learned in hosting virtual events. Not the least of which being the ability to bring people together who otherwise may not be able to attend an in-person event in Portland or Corvallis due to their geographic distance. Last year we had people from as far as Pendleton and Pennsylvania join our event!

In honor of that, we’ve extended the virtual pop up dinner for another year and hope to continue a version of the virtual event in the future, even when we are able to come back together in person. 

This year, we’ve changed things up a bit:

The in-person pop-up dinner will return at the Food Innovation Center next year, but for now let’s enjoy one more opportunity to get together while we are still apart. 

Tuesday, August 31, 2021
6:00 p.m.

We all miss meeting in person, but we hope you will join us in finding opportunity in disruption by purchasing a “meal in a box” that you can prepare for yourself at home and eat with the rest of Oregon around our virtual table.

Because food brings people together. Even when they’re apart.

Interested in learning more about how exactly it will work, the costs, what you will prepare, and what you can expect from the experience? See below for more details.

What’s in the Box?

When you register for the virtual pop-up dinner, you will be shipped a box containing recipes designed by Sarah Masoni, Jason Ball, and Michael Adams at the Food Innovation Center in Portland along with (almost) all of the ingredients required to make it – all sourced from local Oregon farms.

The almost part is in the form of produce that – due to food  quality issues – we are unable to ship in this box. This gives you the opportunity to support your local grocer or farmer’s market!

What’s on the Menu?

Gazpacho — 10 minute prep— chilling time 30 minutes — cook time 5 minutes

Classic Salad Nicoise — 10 minutes prep (can be made several hours in advance and refrigerated)

Dessert Tray — 10 minute prep

Cooking Demo

Are you looking for some personal chef guidance on preparing your meal? We’ve prepared a video featuring Sarah, Michael, and Jason who will walk you through a step by step process while also providing some interesting backstory to Oregon’s food heritage and the college’s relationship with some of the most innovative brands in the nation. (skip to cooking demo)

How exactly will it work?

Once you register for the event and purchase your box, you will receive a confirmation notice that includes the recipes and details of the ingredients you can expect to find in your box.  A couple days prior to the event you will receive another email with the Zoom link for the event.

Boxes will be shipped to arrive 1-2 days prior to the event. This would be a good time to visit your local store to procure your produce and a tasty Oregon wine.


Where do I find the recipes?

Recipes will be included in the box of ingredients when it arrives at your door as well as here on this website.

When can I expect to receive the box?

The boxes will be scheduled to be sent to arrive 1-2 days prior to the event, giving you ample time to prepare food in advance if you wish.

Approximately how many people will each box feed?

The recipes and associated ingredients included in the box are intended to feed two people.

What about wine?

We know. We love wine, too. Especially Oregon wine. But due to some restrictions in mailing, we were unable to include wine in this box. However, we highly recommend that you go out and purchase your favorite bottle of Oregon wine to pair with this meal and toast with us when the event starts.

The dinner is set to start at 6:00pm on August 31.

Please prepare your meal prior to the 6:00pm start time so that we can enjoy each other’s company sharing the meal in peace. You may choose to cook some elements of the dish the day before.

If you’d like some company and advice in your preparation, we will also be sending out a link to a cooking demo featuring Sarah Masoni, Michael Adams, and Jason Ball from our Food Innovation Center.

At 6:00pm on August 31, log onto the virtual pop up event via the Zoom link sent to you prior to the meal, ready to sit down with your prepared meal and a beverage to toast.

Once online you can expect the following:

6:00 – 6:15pm – Toast and introductory comments from Alan Sams, Dean of the College of Agricultural Sciences and Jack Holpuch from the Oregon State University Foundation.

6:15 – 6:50pm – You will be sent to a smaller group of no more than 8 participants to enjoy your meal together with more intimate conversations about the meal, your experience making it, or whatever else you plan to share. Each room will include a representative from the College. Here you will also be encouraged to post images to social media with the hashtag #OSUPopUpDinner.

6:55 – 7:00pm – Return to the “main” room for closing remarks from the Dean.

7:00 – 7:30 pm– Optional dessert reception. Last year we received feedback from participants that they were enjoying the conversations in their small groups and were hoping to continue. We’ve included an additional optional dessert reception for those who would like to stick around a little longer.


Cooking Demo

Are you looking for some personal chef guidance on preparing your meal? We’ve prepared a video featuring Sarah, MIchael and Jason who will walk you through a step by step process while also providing some interesting backstory to Oregon’s food heritage and the college’s relationship with some of the most innovative brands in the nation.


The recipes you are preparing were designed by Sarah Masoni and Jason Ball of our Food Innovation Center using Oregon ingredients.

Classic Salad Nicoise


  • 6 leaves lettuce 
  • 3 tomatoes 
  • 1 bell pepper 
  • 1 cucumber 
  • 8 pieces anchovies 
  • 3 Spring onions 
  • 12 green beans 
  • 1 jar Artichokes 
  • 1 can canned tuna 
  • 20 pieces Black olives 
  • 2 whole eggs (hardboiled)
  • 1 squeeze Lemon juice
  • 100 ml olive oil 
  • 1 pinch salt 
  • 1 pinch pepper 


Layout the vegetables on the bottom of the dish.

  • Lay down your lettuce leaves first in the circle in the bottom of your dish followed by the tomatoes leaving an empty space in the middle of the dish.
  • When done add the diced cucumber, diced bell peppers, artichoke hearts and green beans

Add the tuna, olives and hard boiled eggs on top of the vegetables

  • Place the tuna chunk in the middle, sprinkle the black olives evenly around the dish and place half egg on each side of the dish. Place an anchovy fillet over each of the hardboiled egg halves, garnish with spring onion.
  • Dress the salad with the freshly squeezed lemon, olive oil, salt and pepper to taste.




  • 1 carton Pacific Foods Vegetable Broth
  • 1 lb. tomatoes, quartered
  • 2 Persian cucumbers, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, roughly chopped
  • 2 tbsp. red wine, sherry vinegar, or apple cider vinegar
  • 1/4 c. extra-virgin olive oil, plus more for garnish
  • Kosher salt    
  • Freshly ground black pepper    


  • 2 tbsp. thinly sliced basil
  • 1 chopped green onion



  • Combine vegetable broth, tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender.
  • Blend until smooth, then add olive oil and blend to combine.
  • Taste and season with salt, pepper, and more vinegar if needed.
  • Cover and refrigerate until chilled.    

Crouton topping

  • Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.    

To serve:

  • divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.    

Dessert Tray


  • OSU Beaver Classic Cheese
  • Roasted Hazelnuts
  • OSU Beaver Classic Honey
  • Dried fruit & fresh fruit
  • Chocolate


  • Select a medium sized platter that you would like to use. 
  • Place the honey jar in the center of the platter.
  • Place the three largest food items in a triangle on the tray. 
  • Begin with the other nuts, fruits and meats to fill in all of the spaces. 
  • Place a small amount of each item near the larger pieces that created the triangle, until your platter is almost filled. 
  • Finish with the pieces of chocolate, and a bit of parsley or other greenery.

Other Ingredients Needed Not included in the Food Box

1 lb tomatoes

3 persian cucumbers

2 bell peppers

1 bunch lettuce

1 bunch spring onions

1 lb green beans

2 hard boiled eggs

1 loaf of crusty bread (for croutons)

fresh basil

2 tbsp. red wine, sherry vinegar, or apple cider vinegar

salt + pepper