The Portland Kitchen's Cookoff; Dig A Pony Dives Into Cheese

HIGH SCHOOL COOK-OFF — The Portland Kitchen, an after school program that  teaches culinary skills to local high school students, is showcasing its young talents in its first annual cook-off today, and it's open to the public. Sponsored by Whole Foods, the event puts kids in teams and gives them $20 to shop for ingredients at the Whole Foods Market My Street Grocery Trolley. Teams will have 10 minutes to develop the menu idea, and one hour to cook and plate before facing the panel of judges, which includes Ben Meyer of Grain & Gristle and Old Salt Marketplace, Kat Whitehead of Aviary, and Lisa Mygrant of Raven & Rose. You can cheer the kids on today, April 27, from 4 - 7 p.m. at St. Matthews Episcopal Church (The Portland Kitchen's rental space) at 11229 NE Prescott St.

IT'S THE CHEESE — Dig A Pony bar is adding Bandon-made Face Rock Creamery cheese to its menu, using the cheddar on everything from burgers to mac and cheese, and they want you to come try it. Tonight, April 27, from 4 to 7 p.m. it's Mongers' Lodge Night, when president Greg Drobot will be on hand offering samples, and you can partake of special cocktails paired with cheese-y dishes for free, including pink peppercorn-dusted cheese puffs, and Dungeness crab salad with fried grits.  There will also be a DJ, and happy hour specials.

EAT MOBILE — Willamette Week's eighth annual Eat Mobile food cart festival is concentrating the festivities this year to two popular Southeast Portland cart pods — Tidbit and A La Carts — with free shuttles that will take people back and forth. It all goes down on Wednesday April 29, from 5 to 9 p.m. Tickets cost $40 and include 25 food samples, two drinks, shuttle service and live music. Ticket sales are limited and you can buy yours here.