Eat Beat Weekly Planner

Our digest of Portland’s top upcoming food and drink events, including celebrity chef Rick Moonen's pop-up dinner at Riffle NW.

By Allison Jones February 4, 2013

Pull up a chair at Riffle NW for a special dinner with Rick Moonen on February 28th.

Coffee Cupping at Penner-Ash Winery

What: Penner-Ash winery is celebrating the similarities between coffee and wine with a special tasting event in conjunction with roasters Pete Miller and Paul Allen of Newberg’s Caravan Coffee. Guests will learn about the history of coffee, participate in a coffee cupping and wine tasting, and sample food pairings with both beverages.
When: Sunday, February 10th at 2:00pm
Where: Penner-Ash Tasting Room at 15771 NE Ribbon Ridge Road in Newberg.
How Much: $15, including coffee, wine tasting, and snacks. To register, visit the Penner-Ash webpage here or call 503-554-5545. 

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.

Mardi Gras at Acadia

What: Celebrate Fat Tuesday at Northeast Fremont’s Creole kitchen with tables decked in beads, masks, and vintage Mardi Gras coins and a special three-course Mardi Gras menu honoring classic New Orleans-style cooking. Dishes will include Gumbo Z’ Herbs, Beef Cheek Debris, and Crawfish Etouffee in addition to Acadia’s regular dinner menu (plus housemade King Cake, of course).
When: Tuesday, February 12th from 5 pm to 10 pm.
Acadia 1303 NE Fremont Street
How Much: $35 for three courses, regular dinner menu available. For reservations, please call 503-249-5001.

Mardi Gras at EaT: An Oyster Bar and The Parish

What: Let the good times roll with traditional Mardi Gras fun in two locations. The Parish and EaT will host two concurrent parties with prizes, costumes, food, live music beginning at 4 pm (Satellite Malone, Pete Krebs, Reggie Houston and The Brass Roots Movement), and New Orleans culture. Bonus: FREE LIMOUSINE rides between EaT and The Parish so you can catch the action at both restaurants. 
When: Tuesday, February 12th from 11 am until the party runs out (LATE).
Where: EaT: An Oyster Bar (3808 N. Williams) and The Parish (231 NW 11th Ave)
How Much: Free fun, cheap food and drink. 21+ only.

Valentine's Day Champagne Class at Scott Paul PDX

What: Scott Paul Wines proprietor/winemaker Scott Paul Wright will pour the bubbly as he shares the stories behind the world's best-known wine (that's possible the least understood). Guests will learn how Champagne is made, discover the different grape varieties and sub-regions of Champagne, and get the behind the scenes story of the Grower Champagne revolution.
When: Saturday February 16th, from 6 to 8 pm
Where: Scott Paul PDX at 2537 NW Upshur St
How Much: $69, including tastings of six Grower Champagnes, cheese and pâté nosh, and discounts on featured wines. Reservations required, so email [email protected] or call 503-319-5827 to save a seat.   

Wandering Aengus Cider Dinner at Firehouse

What: Part of Firehouse's third Monday pairing dinner series, this event will feature a 100% gluten-free dinner with pairings from Wandering Aengus Ciderworks from Salem. Members of the cidermaking team will be available to answer questions, and dishes will include braised squid and borlotti bean salad with house-cured sardines, grilled tri-tip steak with arugula and marrow-hazelnut salsa, and flourless chocolate torte with white chocolate whipped cream and house preserved cherries.
When: Monday, February 18th at 6:30 pm
Where: Firehouse at 711 NE Dekum
How Much: $60 per person including food, cider, and gratuity. Call 503-954-1702 to reserve your seat.

Rick Moonen Pop-Up Dinner at Riffle NW

What: Las Vegas-based celebrity chef and cookbook author Rick Moonen will drop in for a one-night-only dinner at Portland's Riffle NW. The former Top Chef Masters contestant and Top Chef judge will team up with Riffle chef Ken Norris for a six-course meal featuring three dishes from each chef (think lobster burrata, Thai papaya salad with seared scallops, oysters and branzino).
When: Thursday, February 28th
Where: Riffle NW at 333 NW 13th
How Much: $95 for six courses, with $50 optional wine and cocktail pairing. To book your seat, call 503-984-8978 or email [email protected]

The Connoisseur Beer and Whiskey Dinner at Laurelwood 

What: The new SE Milwaukie location of Laurelwood Public House & Brewery is hosting a pairing dinner featuring barrel aged beers and whiskey from Young’s Market Company. Brewers will be on hand to talk beer and a spirits representative will touch base on the whiskey selections. Dishes will include housemade anise and caraway bruschetta with coffee glazed duck confit, braised buffalo rib and elk medallion with potatoes dauphine, and mango macadamia nut canolli.
When: Thursday, February 28th from 6 to 9 pm
Where: Laurelwood Public House at 6716 SE Milwaukie Ave. 
How Much: $70 per person, including all food, drinks, and gratuity. Reserve your spot by calling 503-894-8267.

Know about a great event coming up that should be on our radar? Shoot me an email at [email protected] or give me a shout over on Twitter at @allisonejones. Now get out there and start eating! 

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