To celebrate the 4th in style, Kevin Gibson and staff are going to the dogs…grilling all beef hot dogs, house made bratwurst and house made mild and spicy Italian style sausages. Keeping to tradition, there will be mac salad, potato salad, mustard, deviled eggs, Caroline’s catsup (for alliteration purposes), buns and condiments.

This is a one day only salute to our warped vision of American cuisine.
Don’t miss the chance to see Kevin Gibson cooking a hot dog (he is from Iowa). Inappropriately tasteful beverages available.

Mississippi Avenue Street Fair
http://www.mississippiave.com/streetfair.html
Saturday July 11th 2009
1 PM – 5 PM

Pastaworks on Mississippi (4212 N. Mississippi) joins this community wide celebration (10 AM to 9 PM) of one of Portland’s historic and most diverse neighborhoods with a wine tasting and sampling of some great cheeses and salumi.
Joining us will be our friends from A Mano tacos with their wonderful handmade tacos. Spend the day on the avenue, take in the sights and entertainment and partake of a nosh or two or more.

Slow Food Portland happy hour hosted by Pastaworks
Tuesday July 21st 2009
5:30 PM – 7 PM
no host wine and beverages, snacks provided by Pastaworks

Join Slow Food Portland for a happy hour hosted by Pastaworks on Mississippi (4212 N. Mississippi) on July 21. Cory Schreiber, founder and former chef at Wildwood and currently Farm to School coordinator for the Oregon department of Agriculture will be coming to speak about his program, and Slow Food Portland will introduce Slow Food USA”s “Time for Lunch” campaign. It will be a great opportunity to learn about school and farm advocacy programs, meet new folks, sip a glass of wine or two and enjoy an early summer evening on N. Mississippi.

Meet Ellee Thalheimer, author of Cycling Guide Italy
Saturday July 25th 2009
1 – 3 PM, Pastaworks on Mississippi, 4212 N. Mississippi

Join us for the release of Lonely Planet’s revised Cycling Guide Italy, with Portland author and cyclist Ellee Thalheimer. Ellee will talk about the book and sign autographs (books will be for sale) and Pastaworks will offer samples of selected wines and cheeses from some of the regions featured in the book. Bring your bike and receive a…..?

From the book release notes:
“With its gregarious locals, sumptuous cuisine and great cycling tradition, Italy is a two-wheeler’s paradise. Glide past the cliffs of Cinque Terre and the bright waters of Sardinia or weave your way through the thrilling hubbub of Rome. Best of all? The day’s riding will work off that blow-out dinner – so indulge!”

In this Issue

	Biodynamic Wines with Katherine Cole
	Picnic to Go!
	July 4th Hours

Featured Item

Burrata! Think young mozzarella curds bathed in cream, tucked inside a little mozzarella pouch: that’s burrata! Perfect for drizzling with peppery olive oil and truffle salt, or serving with slices of juicy ripe tomato. You could celebrate the 4th of July by topping this luscious white cheese with blueberries and strawberries — such a tasty way to enjoy the red, white and blue! Yum!

Biodynamic Wines with Katherine Cole

What the heck is biodynamic ? Many of us know that it’s sort of like sustainable and somehow greener than organic, but beyond that it gets a little fuzzy. We might have heard just enough about it — doesn’t it involve burying a cow’s horn in the field at the new moon? — to dismiss it as wacked out and woo-woo. And yet some very well respected growers and producers follow this rigorous practice that was developed by Ruldolf Steiner (who, among many other accomplishments, also founded the Waldorf school movement).  If you’d like to learn more about how it’s contributing to the world of wine, join us on Thursday, July 9th for a class on Biodynamic Wines with Katherine Cole , ace wine columnist for The Oregonian. She’ll discuss the philosophy of biodynamics, its application in wine production, and Oregon winemakers who follow the practice. And of course, we’ll be tasting several of these wines as we go! Wouldn’t it be wong not to?

When: Thursday, July 9th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations require 24 hours notice for refund. Participants receive a 10% discount on purchases the evening of the class.

Picnic to Go!

Nothing evokes the pleasure of the Northwest summer like a picnic, outdoor concert, or day at the beach. Enjoy the lazy days with a Foster & Dobbs Picnic to Go. It’s simple: call in your order, pop into the shop, grab your picnic and head out to your favorite spot. The Picnic to Go comes with cheese & salami (3 kinds of each),  crackers, olives, dried fruit & nuts, condiments, and cookies from Two Tarts Bakery for dessert, all packed in a canvas backpack complete with plates, wineglasses, cutlery, napkins – just about everything you need for an easy day at the park. The only thing you’ll need to add is your beverage of choice. When you’re finished, you just drop the backpack off at the shop, dirty dishes and all. No muss, no fuss – easy living!

Picnic for two is $40, and it’s $70 for a picnic for four.  Please call ahead to reserve your Picnic to Go. 503.284.1157. We appreciate twelve hours of lead time, although we understand that sometimes spontaneity requires quicker action!

July 4th Hours

We will be closing a little early on Saturday, July 4th. Swing in before 4:00pm to pick up cheese, meats, wine, beer and a host of other treats for your barbecues and celebrations!

This weekend’s hours will be: Friday, 11am – 8pm; Saturday, 11am – 4pm, Sunday, Noon to 6pm.

Happy Fourth!

info [at] ioriorestaurant [dot] com • Iorio Restaurant