This has got to be the best deal in town tonight. For $30 you get to hang out on the exclusive, private rooftop deck on the Indigo Building in the West End, rub elbows with some of your favorite chefs, including Cathy Whims of Nostrana and Lisa Schroeder of Mother's Bistro, and stuff your face with food from Rick Gencarelli of Lardo and Grassa, desserts from Frice Pastry and two beers from Coalition Brewery. Think lamb sliders with Face Rock cheddar, muffalettas with Olympic Provisions meats, strozzapreti pasta with Tails and Trotters sausage. Proceeds from the event support Slow Food's Portland chapter. The event runs from 5 to 9 p.m. There are a few tickets left and you can purchase them here.
Sunday Jan. 18: Sausage Making class at Old Salt Marketplace
Old Salt has unleashed a slew of meaty cooking and butchery classes happening from now through spring. This weekend it's all about sausage making, which is super fun (squishy meat!) but also frustrating (busted casings!). Ben Meyer, chef/owner of Old Salt and Grain & Gristle, will show you how it's done. He'll teach you what cuts of meat to use, how to grind them, season, emulsify and stuff. He'll even go over aging and smoking. To get you through all that hard work, you can sample a selection of Old Salt's house links and slurp beer from Upright Brewing. Cost: $85 per person. To reserve a spot, email email@example.com.
Thursday Jan. 22: Gather & Taste with Mark Bittman
The James Beard Public Market is hosting an epic fundraiser at the Left Bank Annex with a very special guest. The Gather & Taste benefit dinner will feature dishes inspired by recipes from New York Times columnist and cookbook author Mark Bittman, who will speak at the event. Greg Higgins, chef-owner of Higgins Restaurant & Bar, will put the four-course feast together, all made with local ingredients and paired with regional wines. Modern chamber group 3 Leg Torso will provide the live music, and a charity auction will feature deluxe food and travel experiences. Tickets are $150 per person, all inclusive. The event starts at 6:30 p.m. For reservations and to check out the menu, click here.
And don't forget these upcoming events:
Saturday Jan. 17 from 3-5 p.m.: Learn how to shuck oysters while sipping Champagne
Monday Jan. 19 starting at 6 p.m.: Wonton Cannoli pop-up with P.R.E.A.M.