Eastside Distilling’s Bartender vs Barista
Thru Sept 30, Eastside Distilling, 930 SE Sandy Blvd
The Central Eastside distillery is pretty psyched about its Hue-Hue coffee rum—so much that it’s been shaking up special one-off coffee cocktails with local bartenders and baristas for the entire month. This week, check out the coffee-booze love-children of Century Bar and Never Coffee: the Huey Huey with cachaça and Mexican pineapple cider, and Rosemary’s baby, with Italian vermouth, cold brew, and rosemary.
Sept 27–Oct 7
Back for its second year, Beaverton Restaurant Week throws a spotlight on 40 of the city’s diverse eateries, Big’s Chicken to Nakwon, with each restaurant turning out a special, one-week-only dish. Plus, snag a $25 gift certificate by simply Instagramming your Beaverton food crawl—it’s a delicious infinity loop.
5–9 p.m. Fri and noon–8 p.m. Sat, Sept 28–29, Oaks Amusement Park, 7805 SE Oaks Park Way, $20
Oaks Amusement Park plays home to the 15th annual Fresh Hops Fest: a self-explanatory showcase of 60 Oregon beers, using hops picked just hours before fermentation. Expect bonus homebrew demonstrations, and food from the Urban German.
6 p.m. Fri, Oct 5, Olympia Provisions, 1632 NW Thurman, $45
Two local farms, Black Locust and Flying Coyote bring their late-summer harvest to OP NW chef Eric Joppie, a seasonal cooking obsessive. Cedar-planked Coho and smoked delicata with slow-roasted tomatoes and pepper relish are just a taste of the absurdly fall-focused, three-course, family-style dinner.
Sat, Oct 6, Sat, Oct 13, and Sun, Oct 21, Disjecta, 8371 North Interstate Ave, $120–175
Disjecta Contemporary Art Center brings together several artists using a variety of mediums and local chefs, including Johanna Wares, Carlo Lamagna, and Jason French, for three dinners exploring the intersection of art, food, and community. The conversation will range from ocean health and unsustainable consumption to storytelling through fantastical dark video installation. Whether this sounds like a delight or a complete nightmare to you, the food component seems rock-solid.