Sunday, July 25th, 2010, 6pm

I

soft cheese rolled in herbs

sweet tomato jam

classic deviled eggs

savory okra & onion marmalade

house dinner roll

housemade Summer sausage

*the bashful bouquet

rum, elderflower, white peach on ice

II

sweet potato cobbler, candied cherries

melon-cucumber prawn

tomato corn tart

*across thyme

gin press, thyme, lemon

III

pork ribs in special sauce

or

crispy, fried catfish

rustic cheese grits

creamy, red cabbage slaw

*mary rose’s melon martini

vodka, watermelon, rosemary

IV

Mississippi mud

strawberries & cream

key lime pie

*fresh air

champagne, mint

$40 food

$60 cocktail pairings

**RESERVATIONS REQUIRED**

Besaws
2301 NW Savier Street
Portland, Ore. 97210

The Jupiter Hotel partners with the Mexican Consulate and the Oregon Mexican Restaurant Association to present a showcase of some of the most authentic Mexican flavors

PORTLAND, Oregon (July 12, 2010) — The Mexican Restaurant Association will turn the Jupiter Hotel’s outdoor courtyard into a Mexican Fiesta with the second annual Sabor a Mexico, or Taste of Mexico, on Thursday, July 29th. A benefit for the Institute for Mexicans Abroad’s Educational Fellowship Program, Sabor a Mexico will feature Star Chefs’ “Rising Star” award winning Mixologist Junior Merino, also known as “The Liquid Chef.”

Committed to supporting the education of the Mexican Community in the United States, Junior Merino will be traveling from New York to Portland to participate at Portland’s showcase of authentic Mexican Cuisine.

Born in Puebla, Mexico, Merino arrived in New York City at the age of 16. He worked at Roth’s Westside Steakhouse, where his wine and cocktail list earned him the “Wine Spectator Award of Excellence” and his cocktails were recognized as the “best cocktails and sangria on the Upper West Side.” In 2005, Merino won first prize at the International Bar Show’s Best Cocktail competition.

As a certified Sommelier, Merino designed cocktail menus and trained bar staff for some of the best restaurants and bars around the world, including ANA Hotel in Tokyo, The Modern Bar at MoMA, Walt Disney Resort, Rayuela in New York, Cafe Frida and 42, among many others.

At this festival, 8 of the Portland’s best and most authentic Mexican restaurants will offer delicious and rich samples of old and new Mexican recipes featuring the James Beard Foundation’s Best Chef of the Northwest semi-finalist, Oswaldo Bibiano and his Autentica.

Last year’s Taste of Mexico was a true success, creating an evening of “slow” style food and live music. This year the event will feature the Latin sounds of Afincando and the gifted velvety voice of Edna.

The event runs from 7 p.m. to 10 p.m. and admission (21 and older event) is $40 and covers food and live music. A $60 ticket will grant access to an exclusive VIP pass (beginning at 5:30) to interact with the chefs exclusively and participate in a wine and food pairing session. Sabor a Mexico is part of the commemoration activities towards Mexico’s 200th birthday celebration on September 15th 2010 this year and organized by
the Mexican Consulate and with the support of the Oregon Mexican Restaurant Association. The event will be held in the bambo-flanked and chandelier-lit courtyard of the Jupiter Hotel at 800 E Burnside in Portland.

The event will also feature a silent auction of new Latin American art and a Tequila tasting. Tickets are available at http://conta.cc/TasteofMexico2010. For more information, please call 503-274-1450 x25.

“We have the perfect combination of a great outdoor space at the Jupiter’s DreamTENT with great food- tasting and a joyful atmosphere. We are encouraged by last year’s success and we look forward to having a bigger and better celebration this year” said Joaquin Lopez, Vice President of the Oregon Mexican Restaurant Association and co-owner of Alberta’s La Bonita.

“Sabor a Mexico is an event that we truly think is unique for a benefit which promises to be colorful, succulent and filled with heart and soul” said Lopez.

Restaurant partners include:
● La Calaca Comelona
● La Bonita
● La Bamba
● Nuestra Cocina
● Autentica
● Mazatlan
● Mayahuel
● Cha Taqueria

###
About IME BECAS EDUCATIONAL FELLOWSHIP PROGRAM
IME BECAS is a fellowship program committed to elevate the educational level of first generation Latinos. It is focused on supporting schools, parent centers and nonprofit organizations that offer programs for Latino immigrants such as basic literacy courses, preparation for the GED, computer skills classes and English classes. The mission of IME BECAS is to provide opportunities for adult immigrants and students from immigrant families to develop useful skills to better participate in the United States work environment, as well as to open possibilities to access adult education and colleges in the states.
www.imebecas.org

About The Jupiter Hotel
The Jupiter serves as a home-on-the-road for modern travelers, cultural creatives and business nomads alike looking to indulge in urban life. The 81 modern guestrooms, including the DreamSUITE, connect guests to the vibrancy of Portland at affordable rates– with any number of ways to get around town. A variety of transportation options offer guests “alternative” ways to explore the city – from pedicabs and Electra bicycles on site to car share options and even a charging station for electric cars. Travelers looking for a unique experience in urban hospitality find their destination at the Jupiter, with Wack Salon and Massage Spa on site and rooms equipped with iPod compatible speakers, down comforters, pillow-top queen beds and complimentary wifi. The adjacent Doug Fir Restaurant and Lounge is open daily from 7
a.m. to 2 a.m. and offers cutting edge musical acts most nights in its underground music venue. The Jupiter Hotel is located at 800 E. Burnside, Portland, OR. For further information or to make a reservation, visit www.jupiterhotel.com or call 503-230-9200 or 877-800-0004.

CROWLEY, DOMAINE DE L’ARLOT @ WILDWOOD

PRE IPNC DINNER, 7PM ON JULY 22, 2010

5 COURSES. $125

Wildwood is hosting a spectacular evening of food and wine in their private dining room featuring winemakers Tyson Crowley of Crowley Wines & Olivier Leriche of Domaine de l’Arlot. Executive Chef Dustin Clark is creating a 5 course menu showcasing the nuances of each wine.

Tyson Crowley spent seven year at Erath Vineyards, and was assistant winemaker at Cameron before starting his eponymous label focusing on minimal intervention winemaking. Domaine de l’Arlot is among the elite historic estates of Burgundy.  With vines dating back to 1942, and employing the uncommon practice (for Burgundy) of whole cluster fermentation, l’Arlot’s wines are among the richest and most complex of the Nuits St Georges region.

$125 per person includes 5 courses with wine pairings and gratuity

For reservations please contact Special Events Coordinator Shelly Jones at

503.225.0130 or shelly@wildwoodrestaurant.com

Mother’s Bistro is located at 212 SW Stark Street. Hope you can attend!

Here is Lisa’s contact information:

Lisa Schroeder, C.C.P.
Executive Chef/Owner
Mother’s Bistro & Bar/Mama Mia Trattoria
212 SW Stark Street/439 SW Second Avenue
Portland, Oregon 97204
503-464-1122/503-295-6464
www.mothersbistro.com
www.mamamiatrattoria.com
www.chefcam.tv

This highly anticipated event does require that you reserve a space.  There will be a limited number of Vegetarian Entrees available. Please order in advance to guarantee your meal. Otherwise this is a carnivorous event.

Pig Roast Menu:*

Endive Cup with Fresh Tomato Salad

Niçoise Inspired Red Potato Salad with Tarragon Vinaigrette

Summer Coleslaw lightly tossed with handmade aioli

Pinot Noir Beets with Goat Cheese and Parsley

Pork Sliders on An Xuyen Vietnamese Rolls

Pork Loin with North Carolina and Kentucky Style Barbeque Sauce

Fresh Berry Dessert

Recap:

What: Pig Roast 2010

Where: Boedecker Cellars, 2621 NW 30^th Ave, Portland, OR 97210

When: Saturday, August 14^th, 2010, 6p-10p

Why: To celebrate swine, wine and summer

To Purchase and Reserve your spot go here:

Web: www.boedeckercellars.com/events.php

Email: pigroast@boedeckercellars.com

Phone: 503.288.7752

$25 per person includes dinner and one glass of wine.

*Projected menu, subject to market availability. We will do our best to ensure that all of the food adheres to the same standards as the grapes in our wines- local, seasonal and sustainably raised. Additional Boedecker Cellars and Pappas Wine Co. wines will be available to purchase with your dinner by the glass or bottle.

July 18th 7pm

Pilsner~ Smoked Trout Board

Coastal Common~ Bacon dressed Kale & Boiled Egg

Schwarz~ Wheat Berries, Cucumber & Flank Steak

Dunkel~ Seasonal Fruit Galette

Food Curator: Eloise Augustyn

Upright Brewer’s Dinner

w/ Alex Ganum & Gerritt Ill

July 25th 7pm

#7 Saison~ Smoked Salmon, Potatoes & Green Beans

Reggie Junkie Gruit~ Welsh Rare Bit w/Hearty Greens & RJG Sauce

#6 Farmhouse Rye~ Cherry Marinated Pork & Leeks

Purrenial Weisse~ Crispy Filo, Custard & Berries

Guest Chef: Gregory Smith (Noble Rot)

the Hop & Vine

1914 North Killingsworth Street

Call for Reservations: 503-954-3322

When the wines of Olivier Cousin first came into the Portland market, they were the first natural wines I had ever tried. It was a poignant and pivotal junction in my young career as a sommelier as my ideas and philosophies were forever changed, and I think for the better. For me it is like the food we consume: we want to know where our wine comes from, how it is made and who makes it. We’ve discovered that the wines are a reflection of the person(s) who put the labor in the vineyard and cellar in the first place, as if there was some kind of osmosis going on between the ripening vines and the person tilling the soil. To me, no one represents what it means to make natural wine more so than Olivier Cousin. The 2007 Pur Breton has arrived in Portland and I’m happy to have it back on my list. It is as wild and uncompromising as ever, much like the man who makes it. All night tonight, 12/glass.

Best-

Michael Garofola, General Manager/Sommelier

PS-

The photo here, with Olivier, aka the Horse Whisperer, and Romeo, is courtesy of cousin Evan, who is somewhere in Colorado right now but will be back the in autumn for the harvest.

P.S. Tabla is now open on Mondays!

Monday is industry night at Tabla: Show us your OLCC card and receive $10 off two prix fixe meals plus 15% off all bottles of wine!

________________________________________

Tabla Mediterranean Bistro – 200 NE 28th Ave. – Portland, OR 97232 503.238.3777

http://www.tmbistro.com

Winemaker Thibaud Mandet on hand to discuss WillaKenzie wines

Portland, OR – (July 13, 2010) –  Andina will partner with WillaKenzie Estate for a winemaker’s dinner on Monday, August 9 from 6:30 to 9 p.m. in the restaurant’s private event space, Tupai. The four-course dinner will feature a special selection of WillaKenzie Estate wines paired with an exciting, rich fusion of tastes and aromas from Peru.  Wines featured include: 2009 Pinot Blanc, 2009 Pinot Gris, 2007 Alliet Vineyard Pinot Noir and 2002 Alliet Vineyard Pinot Noir. WillaKenzie winemaker Thibaud Mandet and owners Bernard Lacroute and Ronni Lacroute will join Andina’s Wine Director Ken Collura to discuss the wine and food pairings. The dinner is $75 per person plus gratuity and includes a four-course dinner plus alfajores and wine pairings. For reservations, please call Andina at 503-228-9535.

About WillaKenzie Estate

WillaKenzie Estate is located in Oregon’s Willamette Valley on rolling hillsides in the Chehalem Mountains. The winery was named after the WillaKenzie soil on which the vineyards are planted to convey the influence that the soil imparts on the wine’s flavors and aromas. The vineyards are planted with grapes of the Pinot family, mostly new Dijon clones of Pinot Noir as well as Pinot Gris and Pinot Blanc from Alsace. These cool climate grapes are particularly well adapted to the Northern Willamette Valley.

About Andina

Andina draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking by some of Peru’s leading chefs. Owner Doris Rodriguez de Platt, collaborates with Andina’s kitchen team to develop a menu that celebrates the restaurant’s Andean roots with an emphasis on Novo-Peruvian cuisine. The kitchen sources native and local ingredients to create dishes at once traditionally rooted and personally inspired. The lively scene in Bar Mestizo features an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music.  Andina is open for lunch, dinner and happy hour and is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information.

Monday, July 19th

Luce,

2140 E. Burnside

6:30 PM

pork is the star of the show
the meal will be cooked in collaboration by
John Taboada & Alfredo Apolloni
Navarre & Luce Apolloni Vineyards

they will be butchering a pig…
the menu will draw from
Alfredo’s childhood in Friuli
we hope to make him cry!

featuring 4-courses
paired with Apolloni wines

$60 + gratuity, limited seating
reservations required
email: events.luce@gmail.com

Elephants Delicatessen’s Winemaker’s Dinners give guests the chance to share a meal and savor a glass with a person directly connected to the wine they are drinking. Fabio will discuss Donnafugata’s wines and answer questions about the winery’s extremely rich and unique red and white wines. With 150 years of winemaking experience, the Rallo family started Donnafugata in 1983, and it has quickly become synonymous with quality in Sicily’s recent wine revolution that is all about making quality wines.

Chef Weaver creates the menu and prepares the meal with the wines in mind. The dinners are served in the private dinning space, Elephants Garden Room, at the Northwest location, 115 NW 22nd Ave. in Portland. One 6 p.m. seating only, $36.95 per person. Reservations encouraged; space is limited. Call 503-299-6304 for reservations.

For more information about Donnafugata Winery please visit the web site  www.donnafugata.it.

ELEPHANTS DELICATESSEN WINEMAKERS DINNER  featuring Fabio Genovese and the wines of Donnafugata July 12, 2010

Antipasti

Calamari o seppie imbotite

(stuffed squid)

Caponata with Bresola

Paired with Anthilia white blend

Primi Piatti

Pasta cu Vracculu Arriminatu

(Ditali pasta with cauliflower, anchovy & saffron) paired with Sedara Nero d’Avola

Secondi Piatti

Agglassato

(braised beef in wine sauce)

paired with Tancredi Nero-Cab blend

Dolci

Tiramisu

About Elephants Delicatessen:

A locally owned company since 1979, Elephants Delicatessen has remained a pioneer in the gourmet food industry in the Pacific Northwest, and now has four locations. As a deli, café, sack lunch and catering company, Elephants offers a complete menu of great local foods from scratch prepared daily by in-house chefs and bakers. All three retail locations have indoor and outdoor seating, as well as meals available for take-out. Elephants Deli prides itself on its sustainability efforts and was awarded the Portland Office of Sustainable Development’s Recycle At Work Award. The Portland company’s flagship location, in the city’s popular Northwest district, features a full cocktail bar and its Private Garden Room, a venue space for social and corporate events. This location also features cases filled with house-made pastries, breads, salads, soups, classic entrees, as well as a wood-fired pizza oven, wide assortment of artisan cheeses, extensive retail wine selection and distinctive gifts. Locations include: Elephants Delicatessen at 115 NW 22nd Avenue; Flying Elephants at Fox Tower, 812 SW Park Avenue; Flying Elephants at Kruse Way, 5885 SW Meadows Road, Lake Oswego; Flying Elephants at Portland International Airport; Elephants on Wheels, 625 SW Fifth Ave. and Elephants Central Kitchen, home to Catering and Sack Lunch divisions, 1611 SE 7th Avenue. For more information, please visit www.elephantsdeli.com or call 503-224-3955.

Brasserie’s Second Annual Anniversary Party to Benefit Basic Rights Oregon

PORTLAND, Ore. (July 8, 2010) – What better way to celebrate an anniversary than to be transported to a beach, with the warm sand beneath your feet, a cocktail in hand and a seafood feast to dine on…

Always the ultimate hosts, the team at Cafe Nell wants to share their dream anniversary with everyone, while also raising money for a local cause! The two-year old neighborhood brasserie is hosting its second annual summer clambake on Sunday, September 12^th to benefit Basic Rights Oregon.

“This is the party of the season,” says Darren Creely, co-owner of Cafe Nell. “As the success of last year’s event shows, there’s nothing like a clambake to bring Oregonians together.”

The Northwest neighborhood restaurant will transform its parking lot into a sandy beach, with an outdoor bar, a clam feast, live music, a raffle and more. A portion of all proceeds from the party will benefit Basic Rights Oregon (BRO), an organization that fights discrimination based on sexual orientation and gender identity. Once the party wraps up, the donations continue. Cafe Nell will donate the sand to parks around the area through the local non-profit, Children’s Relief Nursery.

The party goes from 3 p.m. until 9 p.m. and is 21 and over only. A $45 donation is suggested at the door, and includes food, drinks and entertainment. Legacy Health will provide free parking at NW 20^th and Lovejoy, only a block away from the restaurant. Reservations are encouraged and can be made by calling the restaurant at 503-295-6487 or emailing clambake@cafenell.com.

Last year’s sponsors included: Elk Cove Winery, 42 Below Vodka, Bacardi USA, King Estate Winery, Sokol Blosser Winery, Bargreen Ellingson, Van Duzer Winery, Widmer Brothers Brewing Co., Uncle Paul’s Produce, Clear Creek Distillery, Gruet, Dennis’ Seven Dees, Relish Home, Poema Cava and Jacob’s Creek.

For more information visit www.cafenell.com or call Cafe Nell at 503-295-6487. Cafe Nell is located at 1987 NW Kearney St., Portland, OR 97207.

PORTLAND, Oregon – (July 8, 2010) –To celebrate the storming of the Bastille prison and the beginning of the French Revolution in 1789, the Heathman Restaurant and Bar will fly French flags and offer a special menu with Parisian Bistro Classics. Join us on Wednesday, July 14^th for a selection of special entrees in the dining room for lunch and dinner each priced at $17.89 such as Albacore Tuna Nicoise and Choucroute Garnie. The Bar menu includes some favorite bistro dishes from 2 p.m. to close. For reservations, please call the Heathman Restaurant at 503-790-7752.

Bastille Day 2010 Bistro Menu

Regular/Small
Soupe à l’Oignon                                           9^.15 2^.50
Pate Maison                                                        4^.25 1^.75

Chef’s Selection of French Cheese                12^.75 4^.75
Pacific Oysters on the ½ shell                          9^.75 4^.50
citrus granite

Artichoke                                                              8^.50 4^.25

sesame aioli & tomato compote

Frisée Lardons                                                     7^.00 4^.00

poached duck egg with bacon vinaigrette

Olives                                                                3^.50 1^.50

Pommes Frites                                            2^.75 1^.50

garlic aioli

Moules Frites                                                      8^.75 4^.50

Albacore Nicoise                                            13^.50 7^.50

oregon albacore tuna

Soup du Jour                                                      3^.95 1^.90

Grilled Peaches & Figs with Bacon                 7^.00 3^.75

Tomato Mozzarella                                           10^.25 5^.50

Croque Monsieur                                               6^.95 3^.95

Boudin Blanc & Pommes Frites                        8^.50 4^.50

Oregon Berry & Chevre                                       6^.00 3^.95
Charcuterie                                                                6^.75 4^.00
Beets & Fourme d’Ambert                                   6^.25 2^.50

Le Burger ($4.95 from 4-6 p.m. and 9 to close)                  10^.95

About the Heathman Restaurant and Bar

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year. The Heathman Restaurant and Bar was chosen as one of the “Best Bars” in Portland in the February 2007 issue of Portland Monthly. For more information, please call 503-790-7752 or visit www.heathmanrestaurantandbar.com. The Heathman Restaurant is located in the historic Heathman Hotel at 1001 SW Broadway in downtown Portland’s cultural district.

Backyard BBQs Every Friday!

Beginning this Friday July 9^th, I am joining forces with the Ethical Butcher to offer family styled BBQs every Friday at the kitchen (well technically in the garden behind the kitchen). The menus will change weekly with drink and dessert options, but expect the same high quality and creative integrity that you’ve come to expect from us.

This Friday’s menu to include: Carnitas, pretzel brochen, sauer-slaw and Strawberry Ice Cream Floats

$10/plate

6pm – till the food runs out

No RSVP Necessary

Salt, Fire & Time: A Farm Dinner @ Lilla Lavender Farm

This Saturday, July 10^th, come join us for a delightful dinner in the lavender fields of Portland’s west hills Lilla Lavender Farm. Begin with a farm tour and wine provided by Boedecker Cellars, meet Cece and Ray the farmers, then sit down to a lovely meal organized in Salt, Fire & Time style in collaboration with The Ethical Butcher. Each ticket also includes a packet of culinary lavender flowers.

Farm tour begins at 7pm

$80/person*

Please reserve your space today in the online store at www.saltfireandtime.com

*one glass included in ticket price, other wines will be available for sale as well

Dayton, Oregon (July 1, 2010) –  Durant Vineyards has partnered with culinary icons, Caprial and John Pence to host a dinner in honor of the 24^th International Pinot Noir Celebration (IPNC), showcasing the Durant estate wines paired with the Pences’ culinary skills. Special guest Charles Finny, owner of New Zealand’s Kawarau Estate will pour his 2006 Reserve Pinot Noir and his organic Sauvignon Blanc 2009 . The dinner is $115 per person, including wine pairings and take-home recipes and will take place on Thursday, July 22 at 6:30 p.m. in the lofted event space above the Oregon Olive Mill pressing facility at 5510 NE Breyman Orchard Road, Dayton, OR.. Reservations are required and seating is limited. Please call 503-864-8502 or email events@OregonOliveMill.com.

Durant Vineyards is one of the founding family’s of the Oregon wine industry, producing and selling fine vinifera grapes since 1973. In 2003, the family started producing estate bottled Chardonnay, Pinot gris, and Pinot noir. In 1973, the Durant family planted their first vineyard in the Dundee Hills of Oregon. In the 35+ years since this first planting, they have continued to cultivate and harvest fine wine grapes. Many of the original vineyards continue to flourish and produce today.

“For our first pre-IPNC dinner, we are thrilled to partner with Caprial and John Pence for a truly Oregon experience – from local olive oil to wine,” said Paul Durant, co-founder and co-owner of the Oregon Olive Mill. “They have excellent skills of pairing locally grown food with Oregon wines, and now Oregon olive oil.”

Pre-IPNC Dinner Menu

Selection of passed appetizers

Goat Cheese Tarts with Salsa Verde and Arugula

2009 Durant Vineyards Pinot Gris

Chilled Corn Bisque with Shrimp and Bacon Relish served with Chardonnay

2008 Durant Vineyards Chardonnay

Slow-grilled Lamb Shoulder with Berry Glaze and Caramelized Onion Jam and Grilled Radicchio

2008 Durant Vineyards Pinot Noir

Flourless Chocolate Torte

Abut Caprial & John Pence

For the past 17 years, Caprial and John Pence owned and operated Caprial’s Bistro, a restaurant located in SE Portland, Oregon. Ten years ago Caprial teamed up with the Learning Channel to produce a cooking show, Caprial’s Café, later moving to Public Television. In 2000, Caprial and John began to partner on the show and in 2003, the Pences’ co-produced the most recent series with OPB, Caprial & John’s Kitchen: Cooking for Friends and Family. Caprial alone has written eight cookbooks, the most recent was co-authored with John.

About Durant Vineyards

As pioneers in the Oregon wine industry, the Durant family has focused on cultivating premier Pinot noir, Pinot gris and Chardonnay for over 37 years. They recognized early on the distinctive character of grapes produced in the Dundee Hills due to the unique soil types and climate conditions. In addition to producing fine wines, Durant Vineyards sell grapes to other top wine producers in the region. For more information, please visit www.durantvineyards.com

About the Oregon Olive Mill at Red Ridge

The Oregon Olive Mill at Red Ridge is one of the founding commercial olive oil producers in Oregon. With two olive oil vintages completed in 2008 and 2009, this new agricultural venture will continue to grow. Three types of olive oil varietals are produced onsite; Arbequina (Spanish olive), Arbosana (Spanish olive) and Koroneiki (Greek olive). These olive types are grown onsite at Red Ridge and are augmented by additional olives from California as the trees reach their full maturity. The Oregon Olive Mill is open for private events, as well as olive oil and wine tastings on Memorial Day and Thanksgiving weekends. For more information about events at Oregon Olive Mill, please call 503-864-2200 or visit www.redridgefarms.com. During dinner, anyone who joins the Red Ridge club (a unique wine and olive oil focused membership club) will receive up to 20% off all purchases at Red Ridge, including Durant Vineyards wine, Oregon Olive Mill olive oil, specialty plants, retail items and gifts.

Red Berries, Blue Water, and White Hot BBQ—Chef Andy Arndt sets up a sizzling summer feast on the banks of the Willamette River!

PORTLAND, OREGON — June 17, 2010 —  Aquariva Chef Andy Arndt is celebrating July 4th by hosting a BBQ cookout for the whole family on their patio overlooking the Willamette River. The grill will be fired up from 4pm to 9pm, so come join us for a tasty summer BBQ on your way to see the fireworks.

Join Chef Andy on the patio for this Whole Roasted Pig BBQ. The pig will come from local pork producer Sweet Briar Farms. Fresh fruits, salads and vegetables from Sauvie Island Farms (sauvieislandfarms.com) and the chef’s own restaurant garden will feature the best of summer seasonal produce. Frozen treats from Staccato Gelato (staccatogelato.com) will be offered for a refreshing summer dessert.

Aquariva Fourth of July BBQ

Sunday, July 4, 2010

4–9pm

$22 per person, $10 for children 12 and under.

For reservations, call 503-802-5850 or click www.aquarivaportland.com.

About Aquariva:

Aquariva Italian Kitchen + Wine Bar is located just a few minutes south of downtown Portland on the banks of the Willamette River adjacent to the Avalon Hotel & Spa. With easygoing elegance and relaxed sophistication, Aquariva serves delectable Italian-influenced meals created by Executive Chef Andy Arndt. In the summer, enjoy outdoor riverside patio dining. Year-round, private parties can be hosted in the bar, terrace, restaurant, and private dining rooms, or the upstairs river view private banquet facilities. The restaurant is open for lunch Monday­–Friday from 11:00am–2:30pm, and dinner Monday–Sunday from 5:00pm–10:30pm. Happy Hour is served everyday from 3–6:00pm.

Cathy Whims Kicks-Off Seasonal Sunday Suppers at Garrison’s Fine Wines

Portland, Ore. (June 15, 2010) – On Sunday, June 27th, from 1 – 4 p.m., Cathy Whims will welcome the summer season by hosting one of her beloved four-course Sunday suppers to celebrate Oregon seasonality and Italian regionality.

Each season, Whims will select a different Italian region and prepare a four-course afternoon supper typical of the local cuisine – always infusing her signature style of combining simple ingredients to coax out complex flavors.  Each course will be paired with a carefully chosen wine from the region. Cathy kicks it off by taking guests to Sicily this summer.  Sunday in Sicily will begin at 1 p.m. with sparkling wine served at Nostrana’s Rooster Bar.  An early supper will follow at Garrison’s Fine Wines, just next door.  The restaurant will set aside 18 seats for the meal.  Sunday supper is $75 with wine pairings and $55 without.  Gratuity is not included.

The upcoming Sunday in Sicily menu and wine pairings are listed below.

Sunday in Sicily | June 27, 2010 | 1 – 4 PM

Stuffed marlin or swordfish

and clams from Morocco via Sicily

Gulfi ‘Caricanti’ 2007

Fava bean salad

Benanti ‘Pietramarina’ Etna bianco 2005

Bucatini w/ricotta and wild greens and new garlic

Gulfi ‘Rossojbleo’ Nero d’Avola 2008

Rabbit in sweet-and-sour sauce

tomato, cinnamon, green olive, capers

Gulfi ‘Neromaccarj’ Nero d’Avola 2005

Sicilian gelato bomb

For more information or reservations, please call Nostrana at 503.234.2427, or visit the website at www.nostrana.com. Nostrana is located at 1401 SE Morrison Street, Portland, OR 97214.