Welcome to this week's event-planning EaterWire:
DIVISION/CLINTON—This Saturday, September 29, Industry Fare will celebrate that paragon of cuteness known as the dumpling. The supper club, which Laurelhurst Market alum Derek Hanson hosts at Broder, will explore the dumpling's plump yet delicate form in four courses. Dinner starts with cotija-and-jalapeno-stuffed dumplings with cactus paddles and lime-marinated poblanos, then ambles into Italian territory with potato gnocchi, hen, chanterelles, and melted leeks. $40 includes four courses, three wine pairings and gratuity. Email here for a reservation and make sure to include your phone number.
PEARL DISTRICT—Oba, the Pearl District's go-to for nuevo latino fare, will team up with Patron Tequila for a tasting dinner this Saturday, September 29. Five courses — ranging from duck confit tostaditas with pineapple salsa to a chocolate tamale with tropical fruit salsa and citronge whipped cream — progress alongside Patron's silver, reposado, anejo, and XO café tequilas. Reservations are $65 per person and can be attained by calling the restaurant.
DOWNTOWN—This Friday, September 28, marks a gastronomic collaboration between St. Jack chef Aaron Barnett and Noble Rot chef Leather Storrs for their French four-courser at Market. The two will join Market head chef Troy Furuta at the six-month-old ChefStable space, whipping out season-specific nouvelle cuisine. A $40 reservation promises fresh fennel salad with arugula, radish, leek chips and sauce gribiche, which then gives way quenelle de brochet, duck roulade and peach melba. Dinner reservations can be made here.
NW/ALPHABET DISTRICT—Wildwood pairs with House Spirits Distillery to host to a fancy cocktail dinner on September 28 at 7p.m. Concoctions with miracle elixirs like Aviation gin, Krogstad Aquavit, Stillhouse rum, and Stillhouse coffee liqueur feature alongside elegant plates. Highlights include a blend of Stillhouse rum, lime, cucumber, cilantro and Oregon coast sea salt paired with slow-roasted porchetta, fennel puree and roasted cherries. This four-courser costs $60, buzz included. Call the restaurant for a reservation.
— Taylor Thompson
Image of Broder courtesy Avila/EPDX