Eat Beat Weekly Planner: October 2013
← Portland Fermentation Festival
What: Taste and share homemade live, fermented food and drinks made by professionals and home fermentation enthusiasts. In addition to sampling miso, kefir, mead, cheese, pickles, and more, attendees can swap recipes, enjoy music by DJ Pickle Barrel, and meet Sandor Ellix Katz, author ofWild Fermentation.
When: Wednesday, October 23 from 6 to 9:30 pm.
Where: Ecotrust’s Billy Frank Jr. Conference Center, 721 NW 9th Ave.
How Much: $10 includes a tasting session, $20 includes a tasting and a talk by Sandor Ellix Katz. Tickets and more information available here.
◊ Get Your Ghoul On at Punch Bowl Social
What: Make your Halloween unforgettable with food, craft spirits, dancing, costumes, and entertainment at Punch Bowl Social. The Halloween festivities will include sinister punch specials, house-made candy corn Rice Krispie treats, a costume contest, a dance party with DJ Catlady, and $2 bowling after 10 pm.
When: Saturday, October 26. Costume contest begins at 9:30 pm.
Where: Punch Bowl Social, 340 SW Morrison St.
How Much: Free to attend. Food, drink, and bowling available for purchase. Call 503-334-0360 for more information.
◊ Zombie Brunch at the Original
What: Brush up on your survival skills at the Original’s annual Zombie Brunch. Grab a modernized Zombie cocktail with a “bath salt” rim, or try the Face Eater, a concoction of rum, pear brandy, and marionberry vodka. The Original will also be serving its classic diner food—and possibly a side of brains.
When: Sunday, October 27 from 8 am to 3 pm.
Where: The Original Dinerant, 300 SW 6th Ave.
How Much: Free to attend. Food and drink available for purchase.
◊ Doug Fir Gospel Brunch Series
What: Clap your hands and stomp your feet to the music of local soul diva Linda Hornbuckle and her Old Time Gospel Hour, before tucking into a full southern style buffet brunch. The gospel brunch will include chicken fried steak bites, Georgian grits, Carolina potatoes, collards, okra, and a full menu of specialty cocktails.
When: October 27, November 10, November 24, and December 15. Doors open at 1:30 pm; brunch served at 2 pm; show begins at 2:30 pm.
Where: Doug Fir Lounge, 830 E Burnside St.
How Much: $25 includes general admission seating and brunch. All shows are 21+. Purchase tickets here or at the Doug Fir Box Office.
◊ Sake Dinner with Tsuyoshi Nakao of Nakao Brewery
What: Join Biwa, Cyril’s at Clay Pigeon Winery, and Joto Sake for a sake-centric dinner presented by Nakao Brewery president Tsuyoshi Nakao. Guests will sample multiple brands of sake paired with cheese and sake-focused dishes. Certified sake specialist Joto Sake will also be on hand to discuss sake and answer questions.
When: Monday, October 28 at 7 pm.
Where: Cyril’s at Clay Pigeon Winery, 815 SE Oak St.
How Much: $65 includes dinner, sake pairings, and fun surprises. Call Biwa at 503-239-8830 for reservations.
◊ In the Kitchen with Vitaly Paley and Patrick McKee
What: Get in the kitchen with Portland’s own Iron Chef-winning chefs at this Portland Food Adventure event. Chefs Vitaly Paley and Patrick McKee of Paley’s Place will host an interactive cooking demonstration and three-course meal with wine pairings.
When: Monday, October 28 at 6:45 pm.
Where: Standard TV & Appliance, 3600 SW Hall Blvd, Beaverton
How Much: $75 per person. Tickets available here.
◊ Dia de los Muertos Celebration at Alma
What: Decorate a sugar skull, cut a “papel picado,” and add offerings to the Ofrenda altar at this Dia de los Muertos celebration. Guests will enjoy spicy habanero caramel sundaes, antojitos (“little cravings”) by Xico, Lagunitas pints, and a special spicy sweet treat from Alma chocolate. All proceeds will benefit Friends of Zenger Farm.
When: Saturday, November 2 from 3 to 6 pm.
Where: Alma Studio Space at American Brush Building, 116 NE 6th Ave.
How Much: $15 in advance, $20 at the door. Beer available for purchase. Tickets and more information available here.
◊ Gumbo Cook Off 2013
What: Vote for your favorite gumbo after tasting your way through a sampler platter. Talented chefs from around the city will be preparing premium gumbo in hopes of garnering your vote. Previous winners include Bunk Bar, Lucky Strike, and Acadia.
When: Saturday, November 2 from 12 to 3 pm.
Where: EaT: An Oyster Bar, 3808 N Williams Ave.
How Much: $10 gets you a sampler platter of premium gumbo.
◊ Dia de los Muertos Mexican Farm Feast
What: Celebrate Dia de los Muertos at this nine-course feast featuring classic Mexican dishes. Guests will dine on Mole Oaxaqueno with Tamworth heritage pork, Matsutake mushroom tamales, chiles en nogada, pumpkin seed salsa, and much more. The event will also include an array of Pan de Muertos and a traditional Day of the Dead altar.
When: Saturday, November 2 at 7 pm.
Where: Tabor Bread, 5051 SE Hawthorne Blvd.
How Much: $75 per person. Call 503-734-4329 to make reservations.
◊ Coi Cookbook Release Party
What: Take home a copy of Coi: Stories and Recipes, a new cookbook by San Francisco’s Chef Daniel Patterson. Chef Katy Millard of Portland’s Coquine, who spent over two years in Patterson’s kitchens, has planned a pop-up to celebrate the cookbook’s release, featuring dishes inspired by her time at Coi. Guests will also have the rare opportunity to hear stories of Chef Patterson’s approach and inspiration straight from the man himself.
When: Saturday, November 2 from 7 to 9:30 pm.
Where: SE Wine Collective, 2425 SE 35th Pl.
How Much: $85 includes food, wine, and a signed copy of Coi: Stories and Recipes. Purchase tickets here.
◊ An Evening with China Forbes
What: Enjoy a private musical performance by Pink Martini’s China Forbes and an intimate four-course dinner at this benefit for the German American School of Portland. The meal will be prepared by a team of notable Portland chefs, including Chef Chris Israel of Grüner and Chef Dolan Lane of Bluehour.
When: Sunday, November 3 from 5:30 to 10 pm.
Where: Bluehour Restaurant, 250 NW 13th Ave.
How Much: $375 per person. Very limited seating available. Questions and ticket information can be directed to Blake Peters at [email protected].
◊ First Sunday Benefit Dinner at the Fireside
What: Be among the first guests at this new monthly event at the Fireside. First Sunday dinners will include a 3-course meal with beverage pairings, with proceeds donated to a different charity each month. The inaugural event will feature Chef Henry Kibit, guest bartender Nathan Gerdes, and 20% of sales donated to the AFCAIDS organization.
When: Sunday, November 3 at 6:30 and 8:30 pm.
Where: The Fireside, 801 NW 23rd Ave.
How Much: $60 per person. Call 503-477-9505 to make reservations.
◊ Genoa’s Second Annual Orange Wine Dinner
What: Take a note from the fall leaves (and OSU fans) and go orange! Genoa’s annual Orange Wine Dinner includes exciting new bottles of wine and five courses of contemporary spins on rustic Italian cuisine by Chef Jake Martin. Sommelier Michael Garofola will co-emcee with food and wine historian, Italian translator, Ph.D., and rock musician Jeremy Parzen of DoBianchi.
When: Tuesday, November 5 at 6:30 pm.
Where: Genoa Restaurant, 2832 SE Belmont St.
How Much: $155 per person. Call 503-238-1464 to make reservations.
◊ Raptor Ridge Winemaker’s Fall Dinner with Bent Brick
What: Head to wine country for a fall dinner at Newburg’s Raptor Ridge Winery. Chef Scott Dolich of Bent Brick will prepare a four-course meal featuring poached prawns, Payne family pork, and Raptor Ridge’s featured Pinots.
When: Friday, November 8 at 6 pm.
Where: Raptor Ridge Winery, 18700 SW Hillsboro Hwy, Newberg
How Much: $80 includes food, wine, and gratuity. (Purchase a case of the featured wine, and your dinner is free!) Seating is limited. Email [email protected] or call 503-628-8463 for reservations.
◊ ¡Salud! Pinor Noir Auction
What: Bid on exciting auction lots featuring the best Pinot Noirs of the 2012 vintage. Top wine producers have once again come together to offer wine lovers the opportunity to acquire exclusive Pinot Noirs only available at Friday’s cuvée tasting. Saturday’s auction gala features more unique wines, as well as culinary and travel packages. Proceeds benefit ¡Salud!, a program providing healthcare to Oregon’s seasonal vineyard workers and families.
When: Friday, November 8 from 3 pm to 6:30 pm; Saturday, November 9 from 5 to 10 pm.
Where: Friday: Domaine Drouhin Oregon, 6750 Breyman Orchards Rd, Dayton
Saturday: The Governor Hotel Portland, 614 SW 11th Ave.
How Much: $395 includes admittance to the Friday Cuvée Tasting & Auction and the Saturday Dinner & Auction Gala. Seating is limited. Tickets and more information available here.
◊ The Taste of Zupan’s
What: Sample your way through Zupan’s showcase of exceptional holiday food and drink. Attendees are invited to try everything from rib roast and spiral ham to a full Thanksgiving dinner with all the trimmings, as well as a wide variety of wine, beer, and desserts. All proceeds will go towards providing Thanksgiving dinners for local families.
When: Saturday, November 9 from 10:30 am to 3 pm.
Where: Heathman Hotel, 1001 SW Broadway.
How Much: $20 in advance or $25 at the door. All proceeds benefit the Portland Police Bureau’s Sunshine Division. Purchase tickets at any Zupan’s Markets location or online here.
◊ Oyster Bus 2013
What: Ride the Oyster Bus to Hama Hama Oyster Farms for copious amounts of farm fresh oysters, lunch prepared by chefs from the Parish Restaurant, and bubbly beverages provided by Argyle Winery, Lompoc Brewing, and Trumer Pilsner. This is a very popular event, so grab your tickets early.
When: Saturday, November 9 at 9 am.
Where: The Parish, 231 NW 11th Ave.
How Much: $100 per person. Tickets are available for purchase at the Parish.
◊ Trash Fish Sunday Supper
What: Feast on fish that have been traditionally discarded by fishermen, left off the menu by chefs, and virtually unknown to the public. This multi-course, early afternoon supper features yellowtail rockfish, ivory king salmon, pacific skate wing, wolf eel, and sand dabs prepared by chefs from Nostrana, Oven & Shaker, Bamboo Sushi, Xico, and Evoe. Proceeds will benefit the Chefs Collaborative’s sustainable seafood initiatives.
When: Sunday, November 10 at 12:30 pm.
Where: Nostrana, 1401 SE Morrison St.
How Much: Ticket packages are sold on the Trash Fish Kickstarter. Packages begin at $100, which includes one ticket to the supper and one commemorative decal.
◊ Seasonal Beer Dinner with Tabor Tavern and Lagunitas Brewing
What: Drink and eat your way through a four-course brewer’s dinner at Tabor Tavern. Chef Chris Greer will prepare a four-course meal featuring beer poached egg, braised lamb, and Italian pear cake. Each course will be paired with the perfect Lagunitas ale.
When: Tuesday, November 12 at 7 pm.
Where: Tabor Tavern, 5325 E Burnside St.
How Much: $45 per person. Call 503-208-3544 to purchase tickets.
◊ An Evening with Paulée Restaurant and Evening Land Vineyards
What: Commend the end of a successful harvest and the start of the holiday seasons with a memorable five-course dinner at Paulée Restaurant in Dundee. Paulée’s Chef Sean Temple is teaming up with Evening Land Vineyards’ Isabelle Meunier to present a seasonally driven, regionally sourced menu paired with six renowned wines of Oregon, California, and Burgundy.
When: Friday, November 15 at 6 pm.
Where: Paulée Restaurant, 1410 N Highway 99W, Dundee
How Much: $110 per person. Call 503-538-7970 to make reservations.
◊ Sumo + Sushi
What: Watch bout after bout between pro sumo wrestlers while dining on a bento box-style meal of fresh sushi at this evening dedicated to Japanese traditions. Presented in conjunction with USA Sumo, the 90-minute show features three champion sumo wrestlers and an experienced emcee to explain the rules, technique, and culture. The menu will include Japanese-style edamame, sushi rolls, chicken and fish hot plates, and dessert.
When: Saturday, November 16 at 12 and 4:30 pm.
Where: Pure Space, 1315 NW Overton St.
How Much: $69 per person. Tickets and more information available here.
◊ Schwenksgiving 2013 Open House
What: Fausse Piste and Teutonic are teaming up for this open house at Sauvage. Don’t miss out on new releases and cellar specials. Shwenked turkey available separately.
When: Sunday, November 17 from 12 to 5 pm.
Where: Sauvage, 537 SE Ash St. #102
How Much: $10 tasting fee, or $20 tasting fee plus a super pour.
◊ Beaujolais Nouveau Party at Multnomah Athletic Club
What: Treat yourself to a sip from a cask of Duboeuf Nouveau Beaujolais 2013 in celebration of Beaujolais Nouveau Day. MAC executive chef Philippe Boulot will personally pick up a 24-hour roasted pig from Carlton Farms, and a variety of other scrumptious food (and Nouveau Beaujolais, of course) will also be available.
When: Thursday, November 21 at 6 pm.
Where: Multnomah Athletic Club, 1849 SW Salmon St.
How Much: $45 per person. Call 503-517-6601 to RSVP. Reservations are required.
◊ 5th Annual Olio Nuovo Festa
What: Commemorate the completion of the annual olive harvest by sampling and purchasing freshly-milled olive oils right at the source. Guests will also enjoy traditional Italian bruschetta and Durant Vineyards Pinot Noir.
When: Friday November 22 to Sunday, November 24 from 10 am to 4 pm.
Where: Oregon Olive Mill, 5700 NE Breyman Orchards Rd, Dayton
How Much: Free and open to the public.
◊ 4th Annual Season’s Eatings
What: Eat, drink, and shop for a cause at this holiday bazaar benefiting the Oregon Food Bank. Local artisans will showcase the region’s finest chocolates, cheeses, spirits, and other treats. Participating vendors include PokPok, Tails and Trotters, Water Avenue Coffee, Portland Juice Press, Masala Pop, and Alma Chocolate. Guests will also be treated to specialty New Deal craft cocktails.
When: Saturday, December 14 from 12 to 6 pm.
Where: New Deal Distillery tasting room, 900 SE Salmon St.
How Much: Admission is one non-perishable food item per guest—additional donations are welcome. Proceeds will benefit the Oregon Food Bank. More information available here.
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!
