DOWNTOWN—September is National Honey Month, and Urban Farmer is ringing it in right. Until the 22nd, chef Matt Christianson will be serving dishes using Oregon-made honey from bees that specifically pollinated pumpkin blossoms, blackberries, clovers, wildflowers, and buckwheat. The resulting flavors are subtle and varied, and star in dishes like halibut slow roasted in pumpkin blossom honey with basil and pumpkin seed pistou, as well as baby fennel braised in brown butter. Lunch is $26 and dinner is $32 per person.
CENTRAL EASTSIDE INDUSTRIAL—This Sunday the 16th, Olympic Provisions will host chef and author Nancy Hachisu for a dinner based on her rustic Japanese cookbook, Japanese Farm Food. Called the "Alice Waters of Japan," Hachisu will demystify the bare essentials of the rural Japanese garden and kitchen with pickled summer produce, soy sauce pickled eggs, and pork belly simmered in okara. Pairings from OP wine director Jessica Hereth are optional, but recommended. Tickets are $55 per person (plus $35 for wine pairings). To claim your spot, email here or call the restaurant.
HILLSDALE—Break off a piece of the Northwest's largest paella this Saturday, September 15 at Hillsdale Main Street. James Beard award-winning chef Greg Higgins will be assembling a five-foot-diameter version of the Valencian staple to serve over 300 mouths. Spanish wines, tapas, and music by Ojos Feos will accompany the gargantuan rice, seafood and saffron casserole. Tickets are $100 a person (with proceeds benefiting Neighborhood House) and can be purchased here.
ON THE COLUMBIA—This Thursday marks the fourth-annual Panoramic Pinot Noir wine-tasting event at Salty's on the Columbia. The seafood joint will be spotlighting local wines from Willamette Valley Vineyards, the Four Graces, and a dozen others. Pours will be paired with appetizers from chef Josh Gibler, including grilled pancetta prawns with autumn fruit relish and macadamia nut basmati, and smoked candied pork belly with pinot noir huckleberry glaze, cauliflower puree and spiced crispy leeks. Tickets are $35 per person and should be attained by calling the restaurant.
— Taylor Thompson
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