On this week's event-planning EaterWire:
DOWNTOWN— As part of this weekend's Oregon Truffle Festival, chef Vitaly Paley will roll out a special truffle menu at downtown's Imperial from January 23 to 26. The $75, four-course menu includes one truffled cocktail and courses like scallop crudo with truffle vinaigrette, sorrel, and truffles; and dry-aged beef with shaved truffles and foie. For those looking to dabble in truffle tasting, each dish on the specials menu is also available a la carte.
MOUNT TABOR— Chef Kathryn Yeomans (of farmer's market pop-up the Farmers' Feast) will also celebrate the truffle season during an Oregon Truffle Dinner on Saturday, January 25. Yeomans will set up shop with farmer/forager Roger Konka at Tabor Bread, serving seven courses: maitake mushroom and leek custard with shaved white truffle; Tamworth pork consommé; saltimbocca-style pork with truffled celery root. Reservations are $65 and available by emailing here.
DIVISION/CLINTON— Tomorrow night (Wednesday, January 22), Bar Avignon will hold a fundraiser for the Wetlands Conservancy, offering whole Dungeness crab (plus an array of sides) a la carte, while supplies last. Guests can crack into whole crabs for $29 apiece, pairing them with $7 Parmesan-crusted new potatoes or broccoli rabe; 25 percent of all crab sales will benefit the Wetlands Conservancy's preservation efforts. Bar Av's regular menu will also be available all night; reservations available here.
OLD TOWN— The Park Blocks' wine bar Remedy plays host to a winemaker from Italy's Musella Winery during a four-course dinner on Tuesday, January 28. Chef Ingrid Chen will cook up dishes like broccoli rabe with prosciutto and anchovy aioli, and a main course of smoked pork coppa served with radicchio and fennel puree. Reservations are $40 for dinner only; a $25 optional wine pairing offers a flight of Musella's wines. More information here.
Photo of Imperial courtesy Avila/EPDX