I recently had the privilege of launching a long table gathering series here in Portland on July 18th alongside Eva Kosmas Flores and Suzanne Fuocco ! The event was a massive success and I couldn’t have asked for a more beautiful evening. Weeks of event prep went into making this night happen, and it couldn’t have taken place without our brilliant sponsors, and also the helping hand of not only Eva and Suzanne, but of Suzanne’s wonderful family who hosted the event at their place, and so graciously assisted us throughout the entire evening.
Also, the lovely Danielle Firle drove down from Seattle for the day just to help us and serve. She was a delight and we couldn’t have pulled it off without her! Thanks Danielle!
And of course thank you to Eva for sharing some lovely photos in this post (noted accordingly)!
Today is the opening of tickets for our next dinner, hosted just outside the Portland area. Ticket link and further info available below:
Secret Supper September Dinner
Space is extremely limited, so make sure to book as soon as possible to secure your place with us!
As always, I love working with companies and brands locally and beyond that help represent the beauty of the evening we intended to capture.
Thank you to each of these companies for your contributions!
New Seasons Market: Ingredients + Produce
Vermont Creamery: Chèvre, cremont, bonne bouche, coupole, bijou, creme fraiche, cultured butters
Creminelli Charcuterie: Charcuterie assortment
Roman Candle Baking: Bread
Stumptown Coffee: Cold brew
House Spirits Distillery: Aviation Gin
Steven Smith Tea: No. 67 Meadow Tea
Big Dipper Wax Works – Beeswax Pillar Candles + Citronella Tea Lights
Boundfor.Design: Custom designed menus
{ Above photo by Eva Kosmas Flores }
REFRESH
In house signature cocktail: The Worker Bee
Willamette Valley wine selection provided by Union Wine Co.
2013 Alchemist Chardonnay
2013 King’s Ridge Pinot Noir
2014 King’s Ridge Pinot Gris
AMUSE BOUCHE
Creminelli Charcuterie
Vermont Creamery Cheese
Pink Slip Jam rhubarb chutney
Roman Candle Bread
Gluten Free crackers
TO START
Grilled peach halves with maple infused mascarpone cheese and slivered almonds
Chilled blueberry soup with vanilla bean creme fraiche & edible flowers
TO SHARE
Roman Candle Bread
Black pepper compound butter
Fennel compound butter
Infused parsley olive oil
MAIN
Spatchcocked grilled chicken with plum compote
Mixed greens
Roasted seasonal vegetables
Dessert
Stone Fruit Galette, served with vanilla bean creme fraiche’
Stumptown Cold Brew Coffee
Steven Smith No. 67 Meadow Tea
Organic cream & vanilla bean infused sugar
{ Above photo by Eva Kosmas Flores }
{ above photo by Eva Kosmas Flores }
{Final photos below by Eva Kosmas Flores }
