Explore Global Plant-Based Eats at Portobello's Summer Pop-Up Series

Reserve a spot for Japanese onigiri, Mexican enfrijoladas, Northwest "performance pairings," and dishes by San Francisco's S&M Vegan.

By Tuck Woodstock July 11, 2016

Portobello 2 gyzhoa

The pop-ups will be hosted by Portobello Vegan Trattoria. 

Though it's possible to live a vegan life on a diet of Oreos and frozen pizza, one of the many potential perks of a plant-based diet is exposure to all sorts of incredible international cuisines. But you don't have to go #Vegan4Life to enjoy the summer pop-up series hosted by plant-based stalwart Portobello Vegan TrattoriaOn select Mondays in July and August, the Southeast Division eatery will present prix fixe menus by a variety of local and visiting chefs. (This includes at least five female chefs, quite a rarity in the male-dominated industry.) Read on for the full scoop on each event.

Who: Obon
When: Monday, July 11, 6:30 and 8:30 p.m. seatings
What: This summer kaiseki dinner features appetizers (stuffed shishito pepper), a warm plate (fried tofu-broccoli balls), cold plate (vegetable aspic terrine), grilled plate (salted fava beans), deep fried dish (creamed corn croquettes), rice dish (charred onigiri) and dessert. 
How much: $60, plus an optional $30 sake/wine pairing. Reserve here.

Who: S&M Vegan 
When: Monday, July 25,  6–10 p.m. 
What: Patrons will enjoy eight Chinese and Southeast Asian-influenced courses such as tiger salad, roasted enoki, charisu eggplant, mapo doufu, and poached peach, carefully crafted by San Francisco-based chefs Marie Chia and Shane Stanbridge. Full menu here.
How much: $49. Reserve here.

Who: Nina Madueno (Canteen) and Sean Sigmon (Farm Spirit sous chef) 
When: Monday, August 8
What: "The title is Sobremesa which means 'over the table,' a time for sharing and conversation," explains Sigmon, who previously helmed the kitchen at Harvest at the Bindery. "It is a collaboration between myself and Nina, who cooked with me at Harvest, and stems from conversations about our experiences of family and the food we grew up with." The meal will feature five courses of traditional Mexican dishes reinterpreted with local ingredients—expect hand-pressed tortillas, vegan ceviche, green mole with market veggies, and enfrijoladas with a masa meringue.
How much: $45. Keep an eye out for reservations to open here.

Who: Dinae Horne (Portobello) and Elena Hess (Oso Market
When: Monday, August 22
What: For the final installment of this summer pop-up series, Portobello chef-owner Dinae Horne will team up with Elena Hess, one of the founders of now-defunct Juniper, for an extra-special "Northwest performance pairings" event. "We're talking about doing dishes inspired by a particular piece of music or a dance, and then someone will play the music or perform the dance while that course is served," Horne explains.
How much: TBD. Keep an eye out for reservations to open here.

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