As someone who is passionate about bringing beauty to life, hosting this unforgettable dinner experience was so rewarding.
Imagine a beautiful yet simple dinner table. Flavorful dishes prepared with the utmost care. The voices and laughter of people who are not quite ready for the evening to end. So the joy continues…
This is Sobremesa. A Global dinner series by Sunday Suppers. In Spanish it means dessert. To thousands of people it stands for the intangible sweetness of intimate dinners with interesting people, in different locations around the world. Last month it was held in Portland, Oregon. The theme was “Winter Harmony & Balance”.
Dinner was served at KABINETT PDX, a stunning vintage furniture and housewares store. The decor provided a rare backdrop with a calming contrast to the winter season left outside. Cocktails greeted every guest, made with Freeland Gin, from the best whiskey and gin distillery in the US. No bar is complete without Freeland Spirits. This brand is woman owned and unmatched. The recipe is below so you can enjoy too.
The meal was prepared by Mona & Jaret of Tournant, who specialize in experiential farm to fire cooking guided by the seasons. The evening began with a Tapenade Butter and Winter Crudité appetizer, followed by a first course that consisted of Cauliflower Soup with Rose Dukkah and Preserved Lemon (recipe here!). Guests feasted on the main, second course. The Braised Beef with Parmesan Polenta was incredible, served with Charred Radicchio and a side of crusty bread with compound salted, rosemary butter. The third course – dessert- was Poached Pears with Mascarpone.
This warm, rich, and comforting meal included refreshing elements that served as an ode to the balance between light and dark. Winter, as with all seasons, should be celebrated with harmonious food and joyful people.
- 2 oz Freeland Gin
- 3/4 oz fresh lime juice
- 1/2 oz Rosemary Simple Syrup
- Grapefruit seltzer
Rosemary Simple syrup
- 1 c water
- 1 c sugar
- 4 fresh rosemary sprigs
- Optional garnish:
- Pinch flake sea salt
- Rosemary sprig
- Build drink in a Collins Glass
- Start by making the simple syrup. Combine the 3 ingredients in a saucepan and bring to a low simmer.
- Stir until sugar is completely dissolved. Continue to simmer for 1 minute.
- Remove from heat and allow rosemary to steep for at least 30 minutes.
- Remove rosemary sprigs and pour into a sterilized glass jar or bottle. Store in refrigerator for up to 1 month.
- Combine Gin, lime juice and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake until outside of shaker is cold, about 20 seconds.
- Strain cocktail and pour into a collins glass. Top with grapefruit seltzer. Garnish with pinch of flake sea salt and sprig of fresh rosemary. Serve.
Find this story also on The Venue Report.
Thank you to these event partners for bringing this beautiful dinner to life:
Venue, furniture, vintage glassware: Kabinett
Linens: Matteo Linen
Ceramics: Natasha Alphonse Ceramics