Apolloni Vineyards Pasta & Pinot Dinner at Simpatica
What: The first in a series of 2013 Pasta & Pinot dinners pairing hand-crafted pasta dishes with new release and library Apolloni wines. Dishes at the four-course event are set to include wild mushroom gnocchi, venison sugo with papparadelle, oysters with green tomato granita, pancetta arancini, pumpkin cheesecake, and more.
When: Saturday, January 26th, at 7 pm
Where: Simpatica Dining Hall 828 SE Ash Street
How Much: $50 per person including four courses and wines. For reservations, call Simpatica at 503-235-1600.
No Wheat? No Sweat. Gluten Free Beer Pairing at Bazi Bierbrasserie
What: A seminar from Nourish Northwest diving into a gluten free lifestyle, including a three-course food and beer pairing with three top-ranking gluten-free beers (available year round at Bazi). Guests will nosh on celery root soup with Granny Smith apples paired with Green’s Tripel Blonde ale, polenta with winter vegetable ragout paired with Green’s Amber Ale, and cheesecake with salted caramel paired with Green’s Dubbel Dark Ale.
When: Saturday, January 26th from 2 to 3 pm
Where: Bazi Bierbrasserie 1522 SE 32nd Ave
How Much: $27 per person, including food, drinks, recipes, and a souvenir Green’s beer glass. Tickets may be purchased online here.
Metrovino Red vs. White Pairing Dinner
What: An epic battle between red and white wines to find the ultimate food pairings. Montinore Estate’s dueling vintners Ben Thomas and Stephen Webber will pair red and white wines with five courses from chef Dustin See. The dinner will spotlight Montinore's unique separation of winemaking duties (Ben Thomas heads the red wine program and Stephen Webber heads the white).
When: Sunday, January 27th at 4 pm
Where: Metrovino, 1139 NW 11th Avenue
How Much: $45 for five tasting courses and ten paired wines. To reserve your space, call Metrovino at 503-517-7778.
Burnside Brewing Pairing Dinner at Riffle NW
What: Riffle NW's first beer dinner featuring Burnside Brewing’s Jason McAdam and five courses of collaborative plates and pairings. The menu will put a seafood spin on traditional pub fare—think seafood sausage corn dogs and Albacore tuna burgers with bacon aioli. UPDATE: Riffle NW is giving away two tickets to this dinner via a Twitter photo contest. To enter, send a pic of yourself with a caught fish and include the Riffle NW Twitter handle (@RiffleNW). Riffle will select a winner on Friday.
When: Monday, January 28th at 6:30 pm
Where: Riffle NW 333 NW 13th Avenue
How Much: $65 per person, including five courses and six beers. For reservations, call 503-894-8978 or email [email protected].
Sherry Pairing Dinner at Barwares
What: Johanna Ware’s Northeast Fremont hotspot Smallwares will host a seven-course Sherry dinner at its adjoining bar, Barwares. The dinner will feature dishes like lobster bisque chawanmushi, seafood in spicy cumin broth, and mushrooms with walnut puree and cardamon paired with sherry and sherry cocktails featuring bottles from producers like Valdespino and Hildago.
When: Tuesday, January 29th at 6:30 pm.
Where: Barwares 4605 NE Fremont
How Much: $125 for seven courses and sherry pairings. Reservations can be made by calling 971-229-0995.
Winter Supper in the Wood Room at Wildwood
What: Five courses from chef Dustin Clark featuring wines from three local winemakers: Drew Voit of Harper Voit Wines, Jeff Kandarian with Kandarian Wine Cellars, and Leah Jorgensen of Leah Jorgensen Cellars. Dishes will include smoked trout and grilled parsnip salad, crispy duck rillettes, and slow cooked beef cheeks with bacon and roasted cauliflower.
When: Friday, February 8th at 7 pm
Where: The Wood Room at Wildwood 1221 NW 21st
How Much: Tickets are $85 per person (including food, wine and gratuity). For reservations email [email protected] or call 503-225-0130.
Maialata: The Festival of the Pig
What: Inspired by a traditional winter celebration in Northern Italy, Nostrana Chef Cathy Whims is teaming up with Montinore Estate to bring the Maialata (festival of the pig) to Oregon. Pork aficionados Jason French (of Ned Ludd), Fred Carlo (of Salumeria di Carlo) and John Taboada (of Luce and Navarre), will join the fun. Guests are invited to participate in the entire process: stuffing sausage and making ravioli alongside some of Portland's best chefs while enjoying hand-crafted cheese, charcuterie, and wine. Participants will then gather in the wine cellar to indulge in a six-course feast—the product of the days lessons and labors—accompanied by Montinore’s wines.
When: Sunday, February 10th. Guests are invited to participate in butchery, sausage and pasta making, and cooking beginning at noon. Dinner at dusk.
Where: Montinore Estate, 3663 Southwest Dilley Road, in Forest Grove
Cost: $95. Includes hands-on learning in butchering, sausage making, pasta making, charcuterie, and all things pork. Only 60 seats available. For a place at the feast, contact Montinore Estate at 503-359-5012 or visit their Facebook page here.