Looking for some pre-feast feasting? Need some events to get you through the early December mid-holiday slump? Here’s this week’s list of upcoming food, beer, and wine events to help you stay in the know.
Burnisde Brewing Harvest Beer Dinner at Paragon
What: A five course harvest menu from the Pearl District’s Paragon Restaurant, paired with seasonal ales from Burnside Brewing. Dishes will include butterscotch bacon with Hama Hama oysters (paired with Oyster Ale), squash and apple tart with Rogue blue cheese and wort buerre (paired with Burnside Alt), pickled salad with cucumber, carrots, beets, kohlrabi, and farro (paired with Sweet Heat), smoked and beer-brined turkey breast with hop stuffing and beer-braised green bean casserole (paired with Gratzer), and pumpkin cheese cake with wort caramel (paired with Permafrost winter ale).
When: Tuesday, November 22 at 6:30 pm.
Where: Paragon Restaurant 1309 NW Hoyt
How Much: $65 per person, all inclusive. To make a reservation, call 503-833-5060 or email firstname.lastname@example.org.
Free Thanksgiving Day Turkey Feed at Prost!
What: The 3rd annual Thanksgiving feast at North Mississippi’s tavern-in-a-food-cat-pod Prost!, with 100 pounds of free turkey, mashed potatoes, stuffing, and cranberry sauce. Feel like giving a bit and contributing to the feast? Bring along a side or dessert to share!
When: Thursday, November 24 from 6 pm to 2:30 am.
Where: Prost! 4237 N. Mississippi Ave.
How Much: Free! For more info, call 503-954-2674.
Pix Pâtisserie’s La Fête du Macaron
What: An all-day (and night!) celebration of the French macaron, including more than thirty macaron flavors (including chocolate, pistachio, fleur de sel caramel, and creative flavors like 10-year Tawny Port, coconut curry and apple pie), a contest to pick the next Pix macaron flavor, and a "Cupcake Stomp" to inspire America to "move on from the cupcake craze."
When: Saturday, November 26th from 10 am to 2 am.
Where: Both Pix Pâtisserie locations: 3901 N. Williams Avenue and 3402 SE Division St.
How Much: Free macaron for cupcake stompers, all day food and drink specials. For more information, call 503-232-4407.
Dishcrawl’s Sandwich Showdown in Nob Hill
What: A progressive dinner issuing a challenge to three Northwest Portland sandwich shops, including Kenny & Zukes Sandwichworks (dishing up Reuben sliders with Pastrami, swiss, kraut and russian grilled on rye), PBJ’s Grilled (offing the Oregonian with challah, Marionberry jam, Rogue Creamery blue cheese, and hazelnut butter and the Spicy Thai with challah, orange marmalade, sriracha, fresh basil, curry, and peanut butter), and Lela’s Bistro (serving a Beef Bulgogi Banh Mi with housemade Kim Chi). Dessert will be ice cream sandwiches from What’s The Scoop? (scheduled to open a brick & mortar location summer 2012).
When: Tuesday, November 29 at 7 pm.
Where: Northwest Portland
How Much: $26 per person, tickets can be purchased online.
A Victorian Dinner Salon with TracyTalley, din din Supper Club and Red Slate Wine*
What: A throw-back (way back) dinner featuring the best of Victorian cuisine and culture, with wine pairings. The menu is set to include oysters and gougeres, duck consommé, foie gras mousse with candied fennel and quince, duck breast with tangerine sabayon, lemon curd pavlova with pomegranates, and Kirsch-soaked genoise with hazelnut marzipan. Revelry will include blindfolded musical chairs, lively flute music, and a sketch artist. Guests are encouraged to don their Victorian finery.
When: Friday and Saturday, December 2nd and 3rd at 6:30
Where: Red Slate Wine, 107 SE Washington St #133
How Much: $65 per person, including food and wine. For reservations, call 503.887.7888 or email Tracy.Talley@gmail.com.
PDX TXOKO with Crown Paella + Viridian Farms
What: First in a series of dinners celebrating the culinary regions of Spain, beginning with Rioja. Chef Scott Ketterman of Crown Paella will whip up fire-roasted Spanish chestnuts, pimientos del piquillo stuffed with handmade morcilla, cardoons with almonds and jamón, grilled lamb chops with caparrones de Anguiano, and torrijas with orange scented ice cream, with regional wine pairings. Although Spanish in origin, many of the ingredients used throughout the meal are grown in Oregon by Viridian Farms.
When: Sunday, December 4 at 6 pm.
Where: Beaker & Flask, 720 SE Sandy Blvd
How Much: $65 per person, all inclusive of food, wine, and gratuity. For reservations, call 503-395-0110 or email email@example.com.
Know about a great event coming up that should be on our radar? Shoot me an email at ajones@portlandmonthlymag or give me a shout over on Twitter at @allisonejones. Now get out there and start eating!