The Fenrir trio from left to right: John James Dudek, Ian Wilson, & Tyler Hauptman

Rural Japanese Cooking at Elder Hall

What: With Elder Hall’s second “small supper,” chef-owner Jason French tackles the cooking of rural Japan, inspired by Nancy Singleton Hachisu’s Japanese Farm Food. Next month’s dinners will focus on “Nona’s House,” cooking from Italian culinary legend Marcella Hazan’s The Essentials of Italian Cooking.  
When: January 30 with seatings at 6pm and 8:30 and Jan 31 at 6pm.
Where: Elder Hall, 3929 Northeast MLK Jr. Boulevard
How Much: $90 including drink pairings. Call 503-477-4725 or email Events@ElderHall.com to reserve.

Portland Food Adventures with Benjamin Bettinger

What: The new dynamic duo behind Laurelhurst Market, Benjamin Bettinger and Kevin Ludwig (plus chef Patrick McKee) are preparing a Portland Food Adventure feast.
When: Thursday, February 5
Where: Simpatica Dining Hall, 828 SW Ash Street
How Much: $125 includes gift certificates to Lardo, Reverend’s BBQ, and Raven & Rose). Tickets.

Kurt Spak at Fenrir

What: Fenrir, the Scandinavian-influenced, small plates eatery has launched a chef collaboration series. Chef Ian Wilson will be joined in the coming months by local talent, like the cart crew from Viking Soul Food. The one we are really excited about: March 22, former Alba Osteria chef and Italian cooking stalwart Kurt Spak is on board with a modernized, multi-course Piedmontese dinner. Expect hamachi crudo with anchovy and caperberry alongside house-made veal agnolotti. Drink pairings from sommelier Tyler Hauptman.
When: February 8, March 8, and March 22
Where: Fenrir, 2005 SE 11th Ave
How Much: $70 ($100 with wine pairing). Tickets.

Second Annual Chefs’ Week

What: Year two of the four-day dinner series, which brings together some of the biggest-named chefs on the West Coast.

Here’s the breakdown:

West Coast Modern at Ataula—seven clean, modern courses from seven chefs including Top Chef stars Gregory Gourdet and Mei Lin.

Present Culture at St. Jack—seven courses, seven chefs, all focused on Oregon’s regional bounty. In addition to St. Jack’s Aaron Barnett, you’ll find dishes from Nodoguro’s Ryan Roadhouse, and pastry star Eve Kuttemann.

Cascadia by Fire at Ned Ludd—Cascadian cuisine, all cooked in Ned Ludd’s wood-fired stove. It’s four courses from five chefs, including Jason French, Doug Adams, Greg and Gabi Denton, and Seattle’s Matt Dillon.  

Bound by Tradition at Elder Hall—Six chefs will cook to their strengths, showcasing their defining cuisines. Local talents include Portland Meat Collective's Camas Davis and Le Pigeon pastry chef Nora Antene with a guest appearance from Matthew Accarrino (at the Michelin-starred SPQR in SF).

West Coast 2015 at Departure—A last hurrah with 24 dishes from the full lineup of chefs. 

When: February 5 – February 8
How Much: $125-250. See website for tickets and details.

New Stray Dogs Dinners

What: The hot dog-themed pop-up from major New York chefs Peter Cho (The Breslin) and Johnny Leach (Momofuku Ko, Clyde Common) will have a second run.
When: Mon-Wed, 6pm-12am, for the entire month of February.
Where: Big Trouble, 329 NW Couch St.
How Much: A la cart, $3-5

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