Thali platter at Thali Supper Club

Jacobsen Salt Co. Dinner Series: Salt Fire Water

What: Jacobsen Salt Co. and partner Williams-Sonoma Open Kitchen host a year-round collaboration, a dinner series uniting chefs from around the country in celebration of Oregon’s bounty and culinary community. Chefs from New York, Chicago, LA and beyond will pair up with Portland chefs to create dishes that utilize Jacobsen’s Oregon coastline-harvested salts through curing, preserving, seasoning and finishing.  All ingredients and beverages will be sourced from Oregon farmers, ranchers, fishermen and artisans.  Stay tuned for more dinner series events; each spans 2 days and seats 48 people.
When: Thursday, November 6, 7 pm and Friday, November 7, 10 pm
Where: Jacobsen Salt Co. 602 SE Salmon St.
How Much: Buy tickets for the 6–8 course meal, paired with wine, for $135 per person here.

4th Annual Vegan Dinner at Departure

What: For his annual vegan and gluten-free feast, chef Gregory Gourdet will partner with Groundworks Organics for a six-course, Asian-influenced meal for diners of all dietary persuasions. Expect mushroom and onion tarts with rosemary, sweet potatoes with dried chile and chocolate, and persimmon-berry cheesecake.
When: Thursday, November 6 at 7 pm
Where: Departure Restaurant + Lounge, 525 SW Morrison St. 
How Much: $65 for the dinner with specialty vegan cocktails included. Call to make reservations: 503-802-5370

"Fast Food"-Themed Dinner at Nodoguro

What: This month, Portland Monthly's Rising Star Chef, Ryan Roadhouse, will be serving a 10-course Japanese "fast food" menu using "slow food" from their partnering Phantom Rabbit Farm. 
When: November 7 through November 22 (Fridays and Saturdays only) at 6:45 pm
Where: 3735 SE Hawthorne Blvd.
How Much: Nine courses, $85 (gratuity and alcoholic beverages not included). Reservations required.  

Oso Market & Abby’s Table Pop Up Dinner 

What: Abby Fammartino (Abby's Table) and Jason Buss, Oso’s executive chef, will host a Spanish-inspired pop up dinner, featuring a healthy, four-course naturally gluten, dairy and soy free meal with wine pairings and vegan options.  Expect rutabaga “papas” bravas with spicy aioli, smoked dulse, game hen with pickled plum sauce, and persimmon olive oil cake with lemon coulis and hazelnuts.
When: Sunday, November 16, 7:45 – 9:45 pm
Where: 726 SE Grand Ave.
How Much: $71 per person for dinner, $26 per person for wine pairing, $96 for dinner and wine pair.  Purchase tickets here.

Elder Hall's "Le Petit Bistro"

What: Ned Ludd's Jason French is launching an inagural "small supper" series at his event space, Elder Hall. Throughout autumn, the space will be Le Petit Bistro, serving simple, Frech home-style cookery from French and Chef De Cuisine Lucian Prellwiz.  
When: November 20 and December 4. Two seatings at 6 and 8:30pm.
Where: Elder Hall, behind Ned Ludd, 3925 NE MLK Blvd.
How Much: $60 per person with optional wine pairings. For reservations call 503-477-4725 or email at events@elderhall.com.

6th Annual Olio Nuovo Festa

What: A celebration of the completion of Red Ridge Farm’s annual olive harvest.  Sample and purchase newly-milled oils from 2014 directly at the source, enjoying them with Italian bruschetta, appetizers and Durant Vineyards Pinot Noir.  Tours of the olive mill will also be offered all three days.
When: November 21-23, 10 am – 4 pm
Where: 5510 Breyman Orchards Rd., Dayton, OR
How Much: Free and open to the public, all ages

Thali Supper Club - Bangla Ranna

What: Assam native and local cooking pro Leena Ezekiel tackles the cuisine of of Bengal, known for its simplicity and abundance of flavor.
When: Saturday, November 22
Where: 
Din Din, 920 NE Glisan St.
How Much: $70. Call 
503-754 6456 for reservations. 

St. Catherine's Day Celebration, Fundraiser for Ovarian Cancer

What: In honor of St. Catherine’s Day, Chefstable and the Ovarian Cancer Alliance partner up to raise funds and awareness for Ovarian Cancer. The congregation will begin at Jupiter, followed by appetizers and champagne, a parade to Cooper’s Hall, and finally dinner, cooked and served on-site by some of Portland’s most renowned women in the farming, food and beverage industries.
When: November 23, 4 pm
Where: The Jupiter Hotel, 800 E Burnside St.
How Much: Tickets are $75, including food, drink and gift bags from sponsors

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