Bar Avignon Crab Dinners
What: For two nights in January, Bar Avignon owners Nancy Hunt and Randy Goodman and chef Eric Joppie will bring back their popular crab night. The dinners will feature whole Dungeness crabs, dipping sauces, sides like fennel citrus slaw or broccoli rabe with linguiça, and plenty of winter wine favorites.
When: Wednesdays, January 16th and January 30th, from 5 pm till supplies run out.
Where: Bar Avignon 2138 SE Division; 503-517-0808
How Much: Whole crab $25; Side prices $6-$7. 25% of the proceeds from crab sales will be donated to the Wetlands Conservancy.
Las Primas First Anniversary Party
What: Celebrate this North Williams Peruvian eatery's first year of service with a raffle (prizes include free food, gift certificates, t-shirts, and cocktails—everyone wins something), $6 Pisco Sours, $5 chicharrón sandwiches, free snacks, and latin music from DJ Massacooramaan and DJ Nina Colada.
When: Friday, January 18th from 5 to 9 pm (music begins around 7)
Where: Las Primas Peruvian Kitchen 3971 N Williams Avenue
How Much: Free prizes, free food, affordable specials.
Scott Paul 2013 Burgundy and Champagne Seminars
What: Educational and engaging seminars led by Scott Paul winemaker and importer Scott Wright, exploring the history, wine politics, labeling systems, and classic flavor characteristics of French wine regions, sipping fine Chablis, standouts from the Côte d’Or, and plenty of Grower Champagnes along the way.
When: Burgundy 101 (Saturday January 19th, 6 to 8 pm). Champagne 101(Saturday February 16th, 6 to 8 pm). Finding the Hidden Values in Burgundy (Saturday March 16th, 6 to 8pm).
Where: Scott Paul PDX event space and tasting room at 2537 NW Upshur St in Portland
How Much: $50 to $69, depending on class. Price includes seminar, wines, and snacks. Visit theScott Paul Website for more information. Reservations are required, and can be made by emailing Kelly Karr or calling 503-319-5827.
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
Oregon Truffle Festival Marketplace
What: A marketplace of Oregon wines, artisan foods—think Rogue Creamery, Red Ridge Farms, Joel Palmer House, Red Wagon Creamery ice cream, and more—capping off three-day Oregon Truffle Festival (All Weekend Experiences and the Grand Truffle Dinner are sold out). The event will feature truffle tastings, cookbook signings, cooking demonstrations, Mighty Gastropolis book reading from Karen Brooks, and a truffle lecture series.
When: Sunday, January 27th from 11 am to 4 pm
Where: The Hilton Eugene & Conference Center in Eugene
How Much: $15 for admission (including food tastings and activities). A $20 ticket includes wine tastings from eight Oregon wineries. A complete list of all represented winemakers can be found here. For more information on the Oregon Truffle Festival and on the Sunday Marketplace, visit oregontrufflefestival.com.
Pizzas for Parkas Winter Coat Drive at Via Tribunali
What: Via Tribunali is partnering with Central City Concern to collect winter coats for those in need. Guests who donate a coat will receive a free margherita pizza, topped with pomodoro, fresh mozzarella, grana padano, olive oil, and basil (regularly $13), or a gift certificate for a free pizza to be used at a later date. Donations can be made at the pizzeria at any time during operating hours.
When: The whole month of January.
Where: Via Tribunali at 36 SW Ankeny
How Much: Free pizza, people!
The Wines of the Rioja Class at Pastaworks
What: Long appreciated as the producer of Spain’s best wines, the Rioja has experienced its own ebbs and flows, from the heyday of its modern incarnation in the 1860′s to the low of the phylloxera decimation in the first part of the twentieth century to vinous and financial rebirth in the 1970′s to the current debates about vineyard and soil influences. This class will focus on classic and modern, old and new, and feature a snack or two as well.
When: Tuesday, January 29th from 6 to 8 pm
Where: Pastaworks on Hawthorne at 3735 SE Hawthorne
How Much: $25 per person, payment in advance reserves your spot. RSVP by calling 503-232-1010.
Raptor Ridge Winter Winemaker's Dinner
What: A special four-course pairing dinner featuring dishes from Chef Abby McManigle of Tina's Restaurant paired with wines from Raptor Ridge. Dishes are set to include spiced root vegetable salad with smoked farro, poached salmon with onion date jam, crispy spiced pork with pear almond puree, and toffee cake with citrus cream.
When: Friday, February 8th, at 6:30 pm
Where: Raptor Ridge Winery 18700 SW Hillsboro Hwy in Newberg
How Much: $75 person including food and wine pairings. Ticket price is waved with purchase of a case of featured Pinot Noir. Reserve your seat by calling Margaret at 503-628-8463.
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.