Eat Beat Weekly Planner
Dine out for Vibe of Portland at Migration
What: Migration Brewing releases two new beers and hosts a fundraiser for Vibe of Portland, empowering Portland’s Youth through art and music education programs. Families are invited to taste the newly released food menu by Chef Dean Reiner.
When: Wednesday, March 19 from 4–8 pm
Where: Migration Brewing, 2828 NE Glisan St
How Much: Menu prices vary
Emilio Lustau Sherry Tasting at Bar Vivant
What: Pix Patisserie/Bar Vivant will be holding a tapas pairing and complementary tasting of six Emilio Lustau Sherries.
When: Friday, March 21. Complementary tasting 7– 8 pm, Sherry & Tapas Tasting 2 pm – 2 am
Where: Bar Vivant, 2225 E. Burnside St
How Much: $12 for Sherry & Tapas Tasting; Free Complementary Tasting. For more information, check Pix Patisserie Events Page.
Collaborative Multi-Course Extravaganza with Matty Matheson at The Woodsman Tavern
What: Andrew Gregory and the Woodsman Tavern welcome one of Canada’s rising star chefs Matty Matheson of Ontario’s Parts & Labour to create a five-course meal and raucous event complete with rock n’roll and honky tonk. Communal seating at all tables, and all courses served family style.
When: Saturday, March 22. Seatings at 5:30 pm & 8:30 pm
Where: The Woodsman Tavern, 4537 SE Division St.
How Much: $70 per person, $30 optional beverage pairings. Call 971-373-8264 for details and reservations.
Bubbles Release Party at ENSO
What: Be one of the first to try ENSO's new sparkling wine. The team will be shucking oysters, pouring Bubbles, and dreaming of sunny days to come.
When: Saturday, March 22nd from 7–9 pm
Where: ENSO, 1416 SE Stark
How Much: $15, includes a glass of bubbles and three oysters. Check ENSO’s event page for further details.
Fireside's One Year Anniversary
What: Fireside turns one the end of March and in celebration will have local quartet MacMinn/Bare, and chef Henry Kibit shucking fresh oysters and plating shrimp cocktail for their special small plates menu for the day. Celebratory "thank you” food and drinks, special punches and drink specials will also be on hand.
When: Sunday, March 23 from 1–5 pm
Where: Fireside, 801 NW 23rd Ave
How Much: Free
Bamboo Sushi Spring Tasting Dinner
What: Five course dinner with wine & sake pairings, featuring kombu-cured branzino with crispy kaiso and coconut kafir powder, Oahu sweet prawns warmed in aromatic salts, and citrus-zested kanpachi/hamachi with mizuna, satsuma, and crispy salsify. View the full menu.
When: Sunday, March 23 at 7 pm
Where: Bamboo Sushi NW, 836 NW 23rd Ave.
How Much: $110. To reserve your seat, call 971-229-1925.
Project Grace Meatball Dinner at Hokusei
What: Part of Nick Arnerich's Project Grace dinner series (in anticipation of his upcoming restaurant Renata), a weekly Tuesday dinner will pop-up at Belmont sushi standby Hokusei. The kick-off menu is all about comfort: think garlic bread, chopped salad, spaghetti and meatballs, and tiramisu.
When: Tuesday, March 25 from 6–9 pm
Where: Hokusei, 4246 SE Belmont St.
How Much: $32. To reserve your seat, call 503-805-1342 or email [email protected]
Aged Beer Dinner at Le Pigeon with Hair of the Dog Brewery
What: Author Patrick Dawson of Vintage Beer: A Taster’s Guide to Brews That Improve Over Time stops by Le Pigeon March 26th to talk vintage beer along with Hair of the Dog brewery’s Alan Sprints for an evening celebrating beer and it’s decadent food pairing possibilities.
When: Wednesday, March 26 with a 5:30 pm and 8:15 pm seating
Where: Le Pigeon, 738 East Burnside St
How Much: $125 per person. Book your reservation and call Le Pigeon at 503-546-8796.
Whole Grain Suppers with Tabor Bread & Kathryn Yeomans
What: Enjoy a three–course dinner featuring farm fresh and foraged ingredients, focused on delicious, locally sourced, GMO–free whole grains treated with thoughtfulness and attention to detail at Tabor Bread and Kathryn Yeomans’ Whole Grain Supper series. Celebrate locally grown buckwheat and heirloom Red Fife grains milled in–house and baked in a wood fired oven for an evening highlighting one special grain.
When: Buckwheat Dinner—Friday, March 28th; Red Fife Dinner—Friday, April 25th at 7 pm
Where: Tabor Bread, 5051 SE Hawthorne Blvd
How Much: $35 per person. Reserve your spot online or stop by the bakery for more information.
2nd Annual Portland Farmhouse and Wild Ale Festival
What: The largest festival dedicated to American interpretations of the Farmhouse style ale with more than 50 different beers from over 25 different breweries.
When: Saturday, March 29 (11 am-10 pm) & Sunday, March 30 11 am-9 pm)
Where: Saraveza, Bad Habit Room, and the street outside of both venues on N. Michigan Avenue
How Much: $25 entry includes 10 beer tickets and a commemorative tasting glass. Tickets can be purchased online.
Biwa Restaurant and MOCC Benefit Japanese Supper Club
What: Coinciding with the Museum of Contemporary Craft's latest exhibition, The Unpredictable Nature of Fire, Biwa Restaurant chef and owner Gabe Rosen will prepare several courses of Japanese cuisine and sake pairings. Proceeds will benefit the Museum of Contemporary Craft.
When: April 9, 6:30 – 9 pm
Where: Museum of Contemporary Craft, The Lab, 724 NW Davis St.
How Much: $115/person; $95/ MOCC Members and Students. Call 503-223-2654 or purchase tickets via Eventbrite.