Weekly Planner

Peking Duck at Departure, Fenrir Comeback Tour, and More PDX Food Events

… including an Italian-American dinner at Stacked, Danielle Centoni at Powell’s, and a totally essential babka-making class.

By Benjamin Tepler December 5, 2017

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Peking Duck at Departure

Image: John Valls

Peking Duck at Departure

Thru December, Departure, $106
Top Chef star Greg Gourdet returns with his annual Peking duck roast—this time adding bone broth soup, duck fat fried rice, candied kumquats, mandarin pancakes, and sweet and sour cherries. And if that whole shebang (feeds 2–4, call ahead to pre-order) weren’t enough to get you to the top floor of the Nines, maybe this will: duck fat and coconut milk ice cream with marionberry sauce.

Italian Feast at Stacked Sandwich Shop

7 p.m. Thu, Dec 7, Stacked Sandwich Shop, $75
One of Portland Monthly’s Restaurants of the Year closes early to celebrate owner Gabe Pascuzzi’s Italian roots. Inspired by his immigrant grandfather (affectionately referred to as “Old Tomato”), Pascuzzi will cook up six courses, from crudo with winter citrus to ricotta cavatelli with braised lamb.

Fenrir Dinner

5:45 and 7 p.m., Thu, Dec 7, Teutonic Winery, $15 (snacks), $65 (dinner)
Those who mourned the death of Scandi-Northwest eatery Fenrir in 2015, take note: the band is back together for one night only at Teutonic Winery. There’s snacking and wine (pickled mackerel and aebleskiver, etc.) followed by a sit-down, six-course meal focusing on fish and foraged mushrooms with Teutonic pairings throughout.  

Portland Cooks at Powell’s

7:30 p.m. Fri, Dec 8, Powell’s City of Books, FREE
Danielle Centoni, local cookbook author and Portland Monthly contributor, is out with her new cookbook, Portland Cooks: a compendium of 80 recipes from 40 of the city’s hottest restaurants and bars. Ask Centoni all your burning questions: how do I get my karaage as crispy as Biwa's? How do I make my eggs Benedict as creamy as Besaw’s?

Challah and Babka Class

3–5:30 p.m., Sun, Dec 17, Tournant, $75
If you know what chocolate babka is, you’re probably already rushing to sign up for this class. If you don’t, get thee to a Jewish deli, stat! Seattle pastry chef (and Kenny & Zukes scion) Clare Gordon and babka enthusiast Julia Raymond join forces to teach you the intimate secrets of challah, and its sweeter, twisted cousin. There will be pastrami sliders, mini matzo balls, and the like to stave off hunger while you wait for your loaves to bake.

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