FOOD & DRINK EVENTS
Eat Beat Weekly Planner
Blend your own Bordeaux, explore a trailblazing wine tasting room, and prepare traditional holiday dishes, Paleo-style.
← BYOB: Blend Your Own Bordeaux
What: Blend your own Bordeaux with Trinchero at Urban Farmer. Master winemakers will be pouring six wines: Prosecco, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Meritage. A panel of sommeliers award the best guests’ blends.
When: Thursday, November 14 at 6:30 PM.
Where: Urban Farmer, 525 SW Morrison St.
How Much: $65 per person. More information here.
3rd Annual Coast to Coast Toast
What: Raise a glass with Belgian beer aficionados at more than 700 bars and restaurants around the globe. Bazi will serve as the Portland venue of this worldwide celebration, and will celebrate with a three-course food and beer pairing menu featuring Dupont Posta Rustica, Dupont Moinette Brune, and LambicX Kriek.
When: Thursday, November 14 at 8 pm.
Where: Bazi Bierbrasserie, 1522 SE 32nd Ave.
How Much: $35 includes the three-course pairing menu. Call 503-234-8888 to reserve a spot. More information here. This event is 21+.
Paleo Holiday Cooking Class
What: Prepare flavorful, ancestral holiday dishes that adhere to the popular Paleo diet. Using grass-fed meats and local produce, participants will prepare fried butternut crisps, bacon wrapped dates, braised beef stuffed squash, and much more, learning kitchen techniques like emulsification, roasting, and braising along the way. Classes are held in a spacious, light-filled demonstration kitchen in the CrossFit Portland warehouse gym.
When: Friday, November 15 from 6:30 to 8:30 pm.
Where: CrossFit Portland, 418 NE 8th Ave.
How Much: $65 includes instruction, recipes, and generous samples of prepared dishes. Class size is limited to eight participants. Register here.
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.
Association November: Gregory Gourdet + Carrie Welch
What: Join Chef Gregory Gourdet of Departure Restaurant and Carrie Welch, co-founder of Feast and Little Green Pickle, at this chef + speaker dinner series. Hosted by Union/Pine and Merit Badge, the event will also feature Edible Portland, Casa Bruno Wines, General Merriment décor, and Salem-based organic tea farmer Minto Island Growers.
When: Sunday, November 17 from 7 to 11 pm.
Where: Union/Pine, 525 SE Pine St.
How Much: $65 per person. This event is 21+. Purchase tickets here.
Schwenksgiving 2013 Open House
What: Bust out the schwenker grill (a pulley-operated swinging grill over an open flame) with Barnaby Tuttle and Jesse Skiles for a Schwenksgiving turkey special. This open house will showcase two different styles of winemaking: Rhone Valley varietals from Fausse Piste and cool-climate varietals from Teutonic Wine Company. The winemakers will be on hand to chat and cook for guests.
When: Sunday, November 17 from 12 to 5 pm.
Where: Sauvage, 537 SE Ash St. #102
How Much: $10 tasting fee, $20 super pour. Food available for purchase.
Finnriver Farm & Cidery Winter Showcase
What: Indulge in an assortment of sweet winter beverages at this showcase of Finnriver Farm & Cidery’s ciders and fruit wines. Bushwhacker Cidery will dedicate all 8 taps to Finnriver ciders, and Finnriver’s own Jana Daisy-Ensign will be on hand to answer questions and offer samples. Smitten Artisan Truffles will offer custom chocolate cordial cups as an optional serving vessel for the port-style and apple brandy fruit wines, as well as experimental apple brandy fruit wine chocolate truffles.
When: Thursday, November 21 from 5 to 9 pm.
Where: 1212 D SE Powell St.
How Much: Free to attend and sample. Guests are encouraged to consider purchasing beverages or chocolates as holiday gifts.
Saffron Fields Vineyard Grand Opening Dinner with Din Din Supper Club
What: Be among the first to visit Saffron Fields Vineyard in Yamhill. The new vineyard prides itself on its trailblazing tasting room, which features a fine art collection, a Japanese garden, and expertly crafted wines. The grand opening dinner will be prepared by Chef Courtney Sproule and attended by winemaker Tony Rynders. A portion of the evening’s proceeds will benefit charity: water.
When: Thursday, November 21 at 7 pm.
Where: Saffron Fields Vineyard, 18748 NE Laughlin Rd, Yamhill
How Much: $150 per person. Call 503-662-5323 to reserve a spot.
Flight and Bite Trio of Nouveau Beverages
What: Sip a trio of Nouveau-style beverages, including Cidre Nouveau, Oregon Gamay Nouveau, and a traditional French Beaujolais Nouveau, at St. Honore Boulangerie’s Beaujolais Nouveau Day celebration. Guests will sample the Alsatian specialties to be featured at the restaurant’s new SE Division location, which will open later this fall. French-style accordion player Todd Bayles will provide live music, and Virtue Cider’s Rob Merollis will be on hand to discuss and pour Cidre Nouveau.
When: Thursday, November 21 from 5:30 to 8:30 pm.
Where: St. Honore Boulangerie, 2335 NW Thurman St.
Oregon Nouveau Block Party at St. Jack
What: Party in the streets at the second annual Oregon Nouveau block party. Hosted by St. Jack and Division Winemaking, the fete will feature 2013 (Nouveau) releases of both local Oregon winemakers and celebrated French exports. Food from St. Jack, Nostrana, Ned Ludd, Clyde Common, and Salt & Straw will be provided.
When: Thursday, November 21 from 6 to 10 pm.
Where: St. Jack NW, 1610 NW 23rd Ave.
How Much: $25 includes food and four 3-oz pours. Additional pours available for $5. All profits will be donated to the Oregon Food Bank.
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.
12th Annual Beaujolais Nouveau Festival at the Heathman
What: Celebrate the release of Beaujolais Nouveau while sampling Hardy cognacs, Pernod absinthe, and European-style Virtue Cider at the Heathman Restaurant. Tastings will be complemented by a buffet featuring grass-fed beef, roast pig, lamb, cheese, and desserts. Live music, games, and raffles will also be featured. This event is presented by the French-American Chamber of Commerce and the Alliance Française of Portland.
When: Friday, November 22 at 6 pm.
Where: The Heathman Restaurant & Bar, 1001 SW Broadway St.
How Much: $70 per person. A limited number of $55 tickets are available for young (21-35 year old) professionals. Purchase tickets here.
Any Port in the Storm: A Twilight Port Tasting
What: Warm your bones with an array of Edgefield Winery Ports and rare Portuguese varieties. Under a heated tent on the hidden Fir Grove at the Little Red Shed, guests will enjoy roasted chestnuts, tasty appetizers, a crackling fire, and live music from Kafe Metalyk.
When: Friday, November 22 from 6 to 9 pm.
Where: The Little Red Shed courtyard, McMenamins Edgefield, 2126 SW Halsey St, Troutdale
How Much: $40 includes hearty appetizers and samples of Ports. Purchase tickets here.
Double Dragon 2nd Anniversary Party
What: Put Double Dragon’s new bar through its paces with rum horchatas, signature cocktails, and more. The eatery will be showing off its extensive food & drink menu, including everything from burgers to pho to soy curl banh mi, as it celebrates two years in business. Best of all, Double Dragon is giving out birthday gifts: every (21+) attendee will receive a free rum horchata and a gift card for a future visit.
When: Friday, November 22 at 9 pm.
Where: Double Dragon, 1235 SE Division St.
How Much: Free to attend. Food and drink available for purchase.
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 firstname.lastname@example.org or give me a shout over on Twitter at @allisonejones. Now get out there and start eating!