Apr
5
5:00 PM17:00

Tournant Oyster Social ft. Secret Language

Photo by  Josh Chang

Photo by Josh Chang

The thing about Chef Shauna Galante's food is that not only is it gorgeous to look at, it also makes you feel so damn good. Through her Secret Language pop ups, she quietly and artfully redefines "health food" for a new era. In this bacon and biscuit bombed city, Shauna's food is like a deep, cleansing breath of fresh air. With her clean, vibrant flavors and thoughtfully sourced and prepared ingredients, you will leave feeling nourished on so many levels. 

Shauna honed her skills and palate at some of Portland's most beloved restaurants (Coquine, Mae, Biwa and Willow among them) which shines through in her nuanced and artfully arranged plates that deftly combine balanced flavors and textural contrasts with precise technique. Like with all great food, the dishes Shauna prepares are highly personal. It is the food she likes to eat and share with others, from the heart.

Come enjoy delicate seasonal dishes from Chef Shauna (SEE MENU BELOW) along with fresh NW oysters and other raw bar treats from us. Our Andy will be shaking up cute cocktails at the bar and there will crisp wines and cold beers as well.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

SECRET LANGUAGE MENU
Subject to Change

Ota tofu, sakura shoyu ponzu, baby vegetables, herbs and blossoms

Roasted beets, spring greens and sprouts, avocado, preserved kumquat, nori granola

Dungeness crab tostada, guajillo cashew cream, turmeric pickled onions, crispy shallots, peanuts, lentil & sunflower sprouts

Green pea curry, green pea tempeh, quinoa, toasted coconut, pea shoots, cilantro and mint

Roasted purple broccoli and carrots, miso-buttered buckwheat, fermented chili-carrot sauce

Sweet potato and chickpea gnocchi with silky kale sauce, rapini, fresh cheese and pine nuts

Halibut poached in nettle tea with brown rice, shiitakes, green garlic and dandelion greens

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Mar
9
5:30 PM17:30

Open Fire Dinner with Barebones at SXSW

Join us for a transformative evening under the big Texas sky. As part of the SXSW Southbites series of dinners, we’ll be partnering with our friends at Barebones Living to create a live fire dinner that will weave together source, craft and design to tell a story about people and place.

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Mar
8
5:30 PM17:30

Open Fire Dinner with Barebones at SXSW

SORRY FRIENDS, THIS DINNER IS SOLD OUT

Join us for a transformative evening under the big Texas sky. As part of the SXSW Southbites series of dinners, we’ll be partnering with our friends at Barebones Living to create a live fire dinner that will weave together source, craft and design to tell a story about people and place.

Let everything melt away and become immersed in nature for an evening of connection and community. Sip thoughtfully crafted cocktails as you gather around the fire, then sit down to a meal inspired by the seasons and surroundings, cooked over the flames, and served on beautiful pottery handmade by artisans in Mexico.

Click below to learn about the incredible partners, collaborators and makers that have come together to create this experience and discover how you can join us for this singular moment in time.

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Mar
1
5:00 PM17:00

Tournant Oyster Social ft. The Iberico Carver

We're so thrilled to welcome back Manuel Recio, aka The Iberico Carver, for our March Oyster Social. As one of the few Cortador Profesional de Jamón (Professional Ham Carvers) outside of Spain, Manuel shares the art of hand-carving jamón at various events, tastings, festivals and trainings throughout the country.

How lucky we are to have Manuel in the house, sharing his love and knowledge of true jamón ibérico, the crown jewel of Spain’s gastronomy. Each jamón—which takes years to produce—is a glorious expression of the relationship between the noble Ibérico pig, the oak forests in which they roam, and the master artisans that preserve their legacy.

In addition to jamón and oysters (a surf and earth match made in culinary heaven if there ever was one), we'll also be serving tasty tapas, salads and Spanish-leaning seafood dishes to make a festive evening of it all—and of course there will be plenty of beer, wine and fun cocktails from Andy too!

No reservations necessary, just drop by for restaurant-style seating. Hope to see you at the table!

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Valentine's Day Feast - From Tournant, With Love
Feb
14
5:30 PM17:30

Valentine's Day Feast - From Tournant, With Love

Let us show you the love.

Love comes in many splendid forms. Let’s celebrate them all this Valentine’s Day at Tournant. Whether you arrive with friends, a dear one or yourself—at our table, you are family. We’ll take comfort in one another’s company and feast together on foods that we love—and that make us feel loved.

There will be PNW oysters and local bubbly from Winter’s Hill to start, of course, along with heart-and-soul-warming dishes (scroll down for menu) that are meant to make you feel nourished and cared for in these cold winter months.

At this longtable family-style gathering, connections will be made as we pass and share food, and those that arrived strangers will surely leave as friends.

Details:

  • $70 per person; includes a welcome pour of bubbles

  • Two seatings at 5:30pm and 8:30pm

  • Longtable seating, some courses served family-style

  • Lovely local wine and beer available for purchase

  • Vegetarian options available (contact us!)

  • Optional box of three handmade chocolates by Joe Rodriguez, $12 ea.

VALENTINE’S DAY MENU

Oysters on the half shell
Sweetheart Ham
Gougeres

~

Cauliflower veloute, Dungeness crab, agrumato

~

Wild mushroom, leek, gruyere and thyme pot pie

~

Mixed chicories, citrus, fennel, pistachio, pomegranate, mint

~

Red wine and port braised short ribs with balsamic glazed shallots
Creamy polenta

~

Chocolate hazelnut semifreddo in a cloud of whipped cream

Add a box of handmade chocolates from Joe!

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Feb
9
12:00 PM12:00

Iron, Fire + Brine - Open Fire Cooking Class

  • 4525 Southeast Division Street Portland, OR, 97206 United States (map)
  • Google Calendar ICS

As part of the Shuck Portland series of events, we’ll be hosting Iron, Fire and Brine, an open fire cooking class tucked away in a secret urban oasis.

This hands-on class will start with freshly shucked oysters and frosty pints of beer.  Then, together, we'll gather around the flames to prepare ourselves a lunch of fire-roasted oysters and cast-iron seafood pozole.

We’ll provide all cooking materials and equipment (featuring custom grills by Del Fuego Ironworks and cast iron from Barebones Living), so just bring your curiosity, appetite and all-weather gear, as the class will go on rain or shine!

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Feb
2
to Feb 9

SHUCK PORTLAND - A Weeklong Celebration of Oysters!

Photo by  Maria Lamb

Photo by Maria Lamb

We're so thrilled to announce the return of Shuck Portland Oyster Week! Last year was such a resounding success that we’re back for more. From February 2nd-9th, Portland will be positively brimming with oysterrific events. There will be meet 'n' eats with your favorite oyster farmers, shucking, cooking and pairing classes, seafood feasts cooked by beloved chefs, panel discussions on the state of oysters and a slew of restaurants showcasing fresh NW oysters in dishes citywide. 

The best part about it is that these events will be raising awareness and funds to protect our oceans and estuaries, donating proceeds to our charitable partners The Wetlands Conservancy and WEBS, a local nonprofit based in Netarts, OR.

For the full line-up of events, head over to the Shuck Portland website for all the news that's fit to slurp. We hope to see you out and about, celebrating food, fun, community and the beautiful bivalves we love so much. Cheers! It's going to be a shucking great time!

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Feb
1
5:00 PM17:00

Tournant Oyster Social ft. Chef Carlo Lamagna

Photo by  StarChefs

Photo by StarChefs

For February’s Oyster Social, we can’t wait to welcome back Mr. Twisted Filipino himself — the one and only Chef Carlo Lamagna! Later this year, Carlo will be opening his highly anticipated restaurant Magna, where he will at last get to showcase the wildly exciting and deeply personal Filipino flavors he loves. Come enjoy a preview!

At the core of Lamagna’s cooking is his family and his Filipino heritage, both of which have influenced his career. His dishes are like a glimpse into his life: where he’s come from and where he’s been, coming together to make something new. He uses classic techniques with modern, beautiful plating, merging old school flavor with new school style.

Kind, passionate, hugely talented and always smiling, Carlo doesn't know how to do anything small, so expect big fun and big flavors (take a peek at Carlo’s a la carte menu below)! Along with these soulful dishes, you’ll find a bevy of PNW oysters from us and a super fun cocktail line up from our boy Andy.

Come join the party! No reservations necessary, just drop by for restaurant-style seating. Hope to see you at the table, friends. 

MAGNA OYSTER SOCIAL MENU

Lugaw
Rice porridge, fried garlic, scallions 

Lechon+Pandesal Sandwich
Slow roasted pork belly, chicharron, grilled cilantro and meyer lemon aioli, pandesal (bread)

Pancit
Bihon noodles, crispy chicken skin, shrimp, cabbage

Savory Suman
Sticky rice, crab fat, egg yolk, mushrooms

SWEET

Ginataang Bilo Bilo
Tapioca, mochi balls, young coconut, plantain, crispies

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Jan
19
2:00 PM14:00

Sobremesa Winter Supper

Photo from  Sunday Suppers

Photo from Sunday Suppers

Sobremesa is a global dinner series by Sunday Suppers.


We love the idea of a dinner party that creates connections and shared experiences around the globe. Brilliant! We’re delighted to be cooking the menu below for the Portland Sobremesa Supper, which will be hosted by our friend, photographer/creative director/recipe curator Christiann Koepke and held at Kabinett, a vintage furniture and housewares store in SE Portland. The evening will also feature cocktails from Freeland Spirits and include a hands-on demonstration showing how to make preserved lemons.

The meal—which was designed by the Sunday Supper team to be shared all over the globe— is inspired by harmony and balance in the winter season and features foods that are nurturing and warming, but still delicate and graceful. The supper is meant to be an intimate gathering and seating is limited.

MENU

Welcome Snack
Tapenade Butter + Winter Crudité

Course One
Cauliflower Soup, Rose Dukkah, Preserved Lemon

Course Two
Braised Beef
Parmesan Polenta

or

Eggplant*
Cashew, Cilantro, Capers

Charred Radicchio

Course Three
Poached Pears
Marscapone

*vegetarian / vegan / dairy free / gluten free alternative

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Jan
12
5:00 PM17:00

Olio Nuovo Seafood Supper @ Durant Olive Mill

  • Durant Olive Mill at Red Ridge Farms (map)
  • Google Calendar ICS

Join us for a beautiful winter’s evening at Red Ridge Farms, where we’ll be preparing an open-fire feast in celebration of the season’s best seafood and freshly milled Durant Olive Mill olio nuovo.

The evening will begin with fresh NW oysters, bay shrimp cocktail and Dungeness crab on the patio, then move into the warm and inviting dining room for a four course feast highlighting single-varietal olio nuovo from the mill, paired with Durant Vineyards estate wines.

NW Oysters on the half shell
Basil Seed Caviar, Olio Nuovo

Éclade de Moules
Fire-roasted Mussels perfumed with rosemary and pine
Jacobsen salt and Durant olio nuovo

Grilled Cedar-planked Trout
Winter chicories, radish, fennel, preserved Meyer lemon
Durant olio nuovo

Ligurian Inspired Cod
Black cod, potatoes, olives, capers
Tuscan-style olio novo drenched bread

Chocolate Hazelnut Semifreddo
Orange blossom whipped cream
Durant olio nuovo

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Jan
4
5:00 PM17:00

Tournant Oyster Social ft. Gado Gado

IMG_5057.jpeg

We are so thrilled to welcome our friends from Gado Gado to the Tournant kitchen for the first time! If you haven’t yet been to one of their fun late-night noodle-fests at Sammich or multi course Indonesian feasts at Langbaan, you’re in for a real treat. These two are up to very good things…

Thomas and Mariah Pisha-Duffly have drawn inspiration from their travels in Southeast Asia and diverse culinary backgrounds to create dishes that are deeply flavored, richly textured and highly personal. With the iconic Indonesian salad as their namesake, Gado Gado celebrates Thomas’ Chinese Indonesian heritage, while innovation and technique push their dishes into an entirely new realm.

Along with crave-worthy dishes from this duo--see below for the menu--we'll be popping fresh NW oysters and there will be crisp wines, frosty beers and cooling cocktails to wash it all down.

Mona visited Bali for the first time this year and was absolutely enchanted by the intense and complex flavors of Indonesian food. Herbal, aromatic, spicy, sweet, sour and earthy—it’s like fireworks on your palate. Come experience it for yourself and we guarantee you’ll be asking yourself, Is Indonesian food the most exciting cuisine on the planet?

This is one East-meets-Pacific-Northwest collab that you don't want to miss! No reservations necessary, just drop by from 5-9pm for convivial restaurant-style seating. Hope to see you at the table, friends!

GADO GADO MENU
(Subject to change)

Chips and dip 12
crispy chicken skin krupuk, lime leaf,  chili, smoked oyster ranch 

Charred Pork Heart Sausage 8
sweet soy, sambal matah 

Sardine Toast 15
fried house cured sardine, sambal belado, bone marrow griddled bread, fried duck egg

Suckling Porchetta Salad 12
 sliced suckling pig, brussels sprouts, apple, pomegranate, parmesan, black vinegar, maple & dried shrimp chili oil, fried shallot, peanut, herbs
*available vegetarian 

Gado Gado 15
winter squash, potato, cauliflower, freeze dried corn,  fried tempeh, spicy peanut sambal, shrimp chip
*available vegetarian

Curry Mee Ayam 15
thin yellow egg noodle, bouncy chicken meatball, coconut gravy, fried tofu, shallot, scallion, herbs

Beef Rendang 26
shank & rib braised and fried in coconut cream, fresh turmeric, Oma’s aromatic rice, sambal hijau

Crispy pig head for 2-4   $55 while supplies last
griddled steam bread, burnt eggplant hoisin, pickled daikon, sambal matah

SIDES

Oma’s Aromatic Rice 3
turmeric, pandan, lemongrass, serundeng 

Sambal hijau  6
green chili, tomatillo, anchovy, shrimp krupuk 

DESSERT

Coconut Custard   8
arrack soaked raisins, cashew cardamom cookie, pandan 

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New Year's Eve Oyster Social - Steakhouse Style
Dec
31
6:00 PM18:00

New Year's Eve Oyster Social - Steakhouse Style

You already know we’re crazy about oysters, but did you know we also have a thing for classic steakhouses? To us, nothing says “let’s celebrate” like champagne, oysters and a good steak. You too? Then let’s celebrate together!

This New Year’s Eve we’re plotting a very festive Oyster Social with an old school steakhouse twist. Oysters on the half, bottles of full of bub, classic cocktails (martinis and manhattans are a must!) plus riffs on steakhouse favorites (see working menu below). Finish with a tasting of fine single malts from the Edrington spirits collection and your evening is complete.

Let’s dine well with friends and family and raise a glass together in celebration (or commiseration) of the year behind us, and toast to a fresh new year ahead, filled with hope and promise.

A la carte menu. No reservations, no dress code, no four-hour tasting menus, just good people, good food and good times spent together.

See you there!

[ALMOST FINAL] NEW YEAR’S MENU

Oysters on the half from:

Nevor Shellfish Farm
Hama Hama Oyster Co.
Carbajal

Oyster + Caviar Flight
3 different oysters with 3 different caviars

Heirloom Popcorn
Toasted nori umami butter

Shrimp cocktail

Beef Tartare

BACON

Mixed Chicory Caesar
Preserved lemon dressing, frico crouton

28-Day Aged Ribeye
Curly parsley, smoked shallot maitre d'hotel butter

Cast Iron Wagyu Flank Steak
Scotch flambé

Sole en Papillotte
Fennel, leek, tarragon, vermouth, butter

Creamed Tuscan Kale

Potato Purée

Purple Brussels Sprouts au Gratin

Creme Brûlée

Complimentary Scotch Tasting:
Macallan Triple Cask 15
Highland Park Full Volume
Glenrothes Whisky Maker’s Cut

Photos by Meatballssmama

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Nov
29
5:00 PM17:00

Tazon Pozole @ Tournant

Photo by  Josh Chang

Photo by Josh Chang

Join us for the final Tazon Pozole of 2018!

It’s been a marvelous time, but like many good things, Tazon Pozole must come to an end for this year!

Join us for one last pozole party where steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

WHAT IS POZOLE?
This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We've continued this Thursday tradition at Tournant with Tazon (which means “bowl” in Spanish).

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

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Nov
24
12:00 PM12:00

Oyster & Pozole Social @ Wolves & People Farmhouse Brewery

  • Wolves & People Farmhouse Brewery (map)
  • Google Calendar ICS
Photo by  @pdxploration

Photo by @pdxploration

What are you doing Thanksgiving weekend? We’re spending Friday and Saturday with our friends at Wolves & People Farmhouse Brewery, popping oysters, serving up piping hot bowls of pozole and drinking some seriously special handcrafted brews. Noon-5pm, or until we sell out. See you there!

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Nov
23
12:00 PM12:00

Oyster & Pozole Social @ Wolves & People Farmhouse Brewery

  • Wolves & People Farmhouse Brewery (map)
  • Google Calendar ICS
HamaHamas.JPG

What are you doing the day after Thanksgiving? We’re spending Friday and Saturday with our friends at Wolves & People Farmhouse Brewery, popping oysters, serving up piping hot bowls of pozole and drinking some seriously special handcrafted brews. Noon-5pm, or until we sell out. See you there!

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Nov
15
5:00 PM17:00

Tazon Pozole Thursdays @ Tournant

Photo by  Josh Chang

Photo by Josh Chang

TAZON THURSDAYS! This fall, we're excited to announce that we’re not only bringing back everyone's favorite pozole night, but this time we’ll be popping up weekly at Tournant (almost) every Thursday through the end of the year!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) every Thursday--though be sure to check the calendar as we may be booked for a private party.

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. What’s more, our friend Shauna Galante of Secret Language will be creating rotating ceviche selections in her signature fresh and vibrant style and chocolate-whisperer Joe Rodriguez will make his obscenely delicious chocolate flan with mezcal caramel for a sweet ending.

No reservations necessary—just drop by for restaurant-style seating, order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, cheddarjack, black beans, housemade salsas, sour cream, pickled peppers, sliced black olives (Mona insists!)
$10

SHAUNA’S CEVICHE DEL DIA
Oregon Albacore, ginger, yuzu, lime, asian pear, watermelon radish, sesame, pickled shallot, mizuna, purple shiso
$12

CLASSIC-ISH CAESAR
Hearts of romaine, Ancient Heritage Hannah, toasted pepitas
$10 (Add avocado +$2)

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy, Chile-Braised Pork Shoulder
$14

POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy, Salsa Verde-Braised Chicken Thigh
$14

VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Delicata, Sik’l Pak (pumpkin seed salsa)
$12

AWESOME ADD-INS
Slow Egg, Avocado, Poblano Rajas, Queso Oaxaca
$2/each

FUNDAMENTALS
All bowls come with shredded cabbage, white onion, radish, lime and Juanita’s chips

DESSERT ~ by Joe Rodriguez

Chocolate Flan, mezcal caramel, chile salt
$8

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Winemaker Dinner @ Tournant ft. Soter Vineyards and Chef Alex Daley
Nov
9
6:00 PM18:00

Winemaker Dinner @ Tournant ft. Soter Vineyards and Chef Alex Daley

SORRY FRIENDS, THIS DINNER IS SOLD OUT

In celebration of the harvest season, we invite you to join us at the table for an intimate supper paired with Soter Vineyard’s nuanced and captivating wines. We’re very pleased to be designing a menu with Soter Chef Alex Daley, whose thoughtful food reflects a sense of place and craftsmanship that complement these stellar wines beautifully.

Our collaborative menu will draw from our local wonderland of seasonal bounty and highlight items grown and raised on Soter’s biodynamic Mineral Springs Ranch property.

We’d be so delighted to have you join us for this special evening of food, wine and community.

MENU
(Subject to change based on availability)
 

RECEPTION

Housemade salumi bites

Chicharron with quince and lardo

Pork and pistachio terrine with beet mustard

Pacific Oysters on the half shelf with Soter Pop mignonette

Chicken liver toast with pickled chanterelles, sultanas and mustard seed

2014 Soter Vineyards Mineral Springs Brut Rose
2017 Soter Vineyards Silver Lining White
 


DINNER

Popovers with butter, chives and Jacobsen sea salt

Carpaccio of Oregon Albacore, warm hazelnut brown butter vinaigrette, herb salad

2016 North Valley Chardonnay

Sopa Coada with Mineral Springs Ranch turkey and delicata squash

2015 North Valley Reserve Pinot Noir

~

Danish Flaeskesteg pork roast with red berry gastrique

Pommes Puree with Pommes Parisienne

2016 Mineral Springs Ranch Pinot Noir

~

Chocolate pudding, potimarron and pecan

*Due to the nature of this event, dietary preferences cannot be accomodated. Tickets are limited. Additional details to follow with confirmation.

Flæskesteg  by Eva Kosmas Flores-58 (1).jpg
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