Oct
25
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

SHAUNA’S CEVICHE DEL DIA
market price

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

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 Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
AWESOME ADD-INS
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips
 

View Event →
Nov
1
5:00 PM17:00

Tazon Pozole Thursdays @ Tournant

847E2ECA-B33B-4785-AFCF-C1AF62BF60FF 2.JPG

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

SHAUNA’S CEVICHE DEL DIA
market price

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

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 Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
AWESOME ADD-INS
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips
 

View Event →

Oct
18
5:00 PM17:00

Tazon Pozole Thursdays @ Tournant

 Photo by  Natalie Behring

TAZON RETURNS! 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

SHAUNA’S CEVICHE DEL DIA
market price

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

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 Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
AWESOME ADD-INS
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips
 

View Event →
Oct
5
5:00 PM17:00

Tournant Oyster Social ft. Chef Timothy Wastell

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Lucky us, Chef Timothy Wastell is taking over the Tournant kitchen again for our October Oyster Social. Among the many reasons we adore Tim: his unwavering dedication to seasonality and supporting local farms, his ravishingly beautiful food, and the rare combination of pure talent mixed with gracious humility that he possesses.

After decades spent in kitchens (DOC, Firehouse, Old Salt, and Sweedeedee among them), Timothy now has a more well-rounded life that in addition to cooking at farms and wineries also includes a full dance card as chef in residence to the Culinary Breeding Network, researcher and consultant to Oregon State University, Portland Farmers Market board of directors member, Groundwork Organics market man, and proud papa. All of this feeds his creativity and informs his farm-focused food, making it as thoughtful as it is delicious.

If you haven’t had the pleasure of enjoying Timothy’s food before, you don’t want to miss out on this rare opportunity. See above for a glimpse of the beautiful seasonal dishes he featured on his Oyster Social menu last fall. Sneak peek of this year’s menu below. Porchetta and oysters = match made in surf and turf heaven!

No reservations necessary, just drop by from 5-9pm for restaurant-style seating (though we suggest arriving early). Hope to see you at the table, friends!

TIMOTHY’S MENU

Pure Country Porchetta, Radcats™️ hot giardinera & pickles, Sideyard mustard greens (gf)

Shaved Black futsu & Treviso salad, pecorino, anchovy & lemon citronette (gf)

Tongue of Fire shelling beans & lacinato kale in tomato & leek conserva (vegan, gf) 

Delicata squash, pepitas, sage, maple & miso (vegan, gf) 

Bosc pear butter & Gorgonzola toast (veg, gf)

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Aug
18
6:00 PM18:00

White Party @ Torii Mor Winery

Our friends at Torii Mor are putting on their fourth annual White Party and you're invited to don your best all-white outfit for an enchanted evening filled with wine, food, music and merriment.

We'll be preparing a seafood-focused meal to highlight Burgundian winemaker Jacques Tardy's elegant white wines. Guests will enjoy freshly-shucked oysters in the Japanese-inspired gardens before feasting on mussels roasted over pine boughs and summery salads and sides on the deck, with twinkly lights above and a spectacular view of the Dundee hills below.

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Aug
5
5:00 PM17:00

Plate & Pitchfork Dinner w/Karl Holl + Walter Scott Wines @ Diggin' Roots Farm

We're thrilled to be a part of the Plate & Pitchfork farm dinner series this summer! What a treat it will be to serve you supper straight from the source at Diggin' Roots Farm, highlighting fresh produce harvested from the fields surrounding us.

Making it even more special, we'll be paired with some of our absolute favorite (and wildly talented) people in the industry, Karl Holl of Spätzle & Speck and Ken Pahlow & Erica Landon of Walter Scott Wines.

As a guest, you'll enjoy wine and appetizers before a tour of the farm, then sit down to a multi-course family-style meal inspired by the season's bounty, complemented by gorgeous wine pairings from Walter Scott.

We are profoundly thankful for our region's extraordinary farmers and the beautiful food they grow. Thank you Conner, Sarah, and Wendell for hosting us on the land you thoughtfully tend and call home. 

Come celebrate food, farming and community with us! Learn more about Plate & Pitchfork dinners here and click the button below to join us at Diggin' Roots Farm.

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Aug
3
5:00 PM17:00

Tournant Oyster Social ft. Chef Connor Martin of Mian

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You love his hair selfies. You are strangely charmed by his obsession with alpacas. You followed along hungrily on Instagram as he traveled through Asia eating all the dumps, noodz and bunny brains he could muster...

That's right! Chef Connor Martin of Mian is back in the Tournant kitchen for our August Oyster Social and he's bringing his signature seasonal-Northwest-meets-regional-Chinese game with him. 

Along with delish dishes from Connor--see super Mian-y menu below!--we'll be popping fresh NW oysters and there will be crisp wines, frosty beers and cool cocktails designed by David Sigal, the boozy panda-loving half of Mian.

It's going to be an East meets Pacific Northwest fest 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!

MIAN OYSTER SOCIAL MENU
[dishes are a la carte]

Oysters with Pickled Ramp and Black Bean Mignonette

Ma La Diva Cucumbers and Dan’s Celtuce

Sweet and Sour Sardines, Plum and Tomato Salad, Herb Relish

Pork + Ramp Kimchi Dumplings, Chili Crisp Vinegar

Steak Tartare Lettuce Cups, Oyster Sauce, Charred Broccoli, Soy Egg Yolk, Peanuts, Fried Shallots

Chilled Buckwheat Noodles with Sesame, Cucumber, Bean Sprouts, Black Sesame

Summer Vegetable Fried Rice, Sunflower Seed Chili Crisp

Baird Family Fruit Cup - Peach Leaf Jell-O, Peaches, Plums, Grapes, Apricots, Coconut Cream

 

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Jul
26
6:00 PM18:00

Pre-IPNC Feast in the Vineyard with Flaneur Wines

Sorry, Friends. This dinner is sold out!

We're delighted to collaborate with Flaneur Wines for a progressive dinner at their La Belle Promenade Vineyard, perched 820 feet up in the Chehalem Mountains. The evening will be in three acts: oysters and aperitifs in a reclaimed-wood pergola with stunning views of the valley below, dinner in the vineyard amongst the vines and dessert in a 100-year-old barn filled with character. It will be an evening filled with beautiful views, rustic settings, and spectacular food & wine that celebrates the best that Oregon has to offer.

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Jul
6
5:00 PM17:00

Tournant Oyster Social ft. Le Page Food & Drinks

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For our July Oyster Social we are so delighted to welcome Chef Risa Lichtman of Le Page Food & Drinks to the Tournant kitchen! 

Risa has been cooking in restaurants throughout Portland, San Francisco & New York for a decade, including Pizzeria Delfina, Blue Hill Stone Barns, Sweedeedee & Handsome Pizza.  Her biggest efforts center on gathering community around food through pop-ups, fundraisers, and community-building dinners. 

She started hosting pop-ups out of her home in 2011, treating diners to seasonal, multi-course dinners called Sunday Supperings.  She is passionate about using ingredient-driven food as a means of building community, a positive food culture, and sustainable food practices by dining together with intention.

Fresh back from an inspiring trip through Italy and Greece, Risa will be providing a menu of rustic, Mediterranean-inspired food with a PNW heart, featuring produce from small, local farmers.  Her food has been described as elevated comfort food, perfect for sharing with friends.  See below for a sneak peek of her menu!

In addition to Risa's dishes, we'll be popping a selection of the freshest NW oysters, ice cold beers, crisp wines and refreshing cocktails.

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.

LE PAGE MENU
(subject to change based on availability)

A Perfect Beginning
An oyster shot paired with a shot of: beet-kvass, gin, pine-syrup, lemon

SNACKS
                               
Farm pickles

Cultured flower butter with radishes & flake salt

SMALLER

Rainbow little gems, cukes, creamy white anchovy-herb dressing, challah breadcrumbs

Seared fennel, little lettuces, purple scallions, blackberries, fried capers        

Cast iron summer squash tart, herbed ricotta, smoked cacciocavallo

LARGER

Poached tuna, Purple Viking potatoes, nasturtium aioli, green coriander salsa verde            

Campfire Farms roasted pork, herbed spaetzle, smoked currant tomataoes

SWEETER

Dark chocolate-sesame pot de crème, hyssop whipped cream, whiskeyed cherries

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Jun
16
6:00 PM18:00

Kramer Vineyards Seafood Soirée

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Join us at Kramer Vineyards, overlooking rolling green hills of vines, for a progressive winemaker dinner that highlights how brilliantly sparkling and white wines pair with seafood.

We'll showcase fresh Pacific oysters, an interactive Éclade de Moules with mussels roasted over pine and rosemary, and a huge pan of smoky clam and chorizo fideos, all paired beautifully with Kramer wines.

Click the button below to see the full menu and delicious details. Hope to see you there!

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Jun
1
5:00 PM17:00

Tournant Oyster Social ft. Eva Kosmas Flores

 All photos by  Eva Kosmas Flores

All photos by Eva Kosmas Flores

For June's oyster social, we're so pleased to have a dear and wonderful friend in the house. Eva Kosmas Flores is a quadruple threat. She's a celebrated photographer who gardens, cooks and shares recipes and inspirations from her life in the Pacific Northwest through her blog, Adventures in Cooking. She also happens to be one of the kindest, most humble and supportive people we know.

We are lucky to collaborate with Eva in a variety of ways--from Secret Supper events to cooking for her photography and foodstyling workshops around the world--and now, as a special guest in our dining room, where we will celebrate her new cookbook, First We Eat.

Eva's cookbook is not only ravishingly beautiful (see below for proof!) but is also packed with mouthwatering recipes inspired by her garden, the seasons and the bounty of the Pacific Northwest. Together we will feature dishes from her new book and Eva will be on hand throughout the evening to chat with you and sign copies of First We Eat.

Eva is planning to prepare spring pea hummus on pita to celebrate her Greek heritage, as well as whiskey glazed jasmine rolls for a sweet ending. Yum! We'll be popping a selection of the freshest NW oysters, of course, as well as preparing a few other tasty recipes from Eva's glorious book.

The super suave Matt from Merit Badge will be behind the bar, shaking up refreshing cocktails, including a seasonal libation from First We Eat.

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.

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May
25
6:00 PM18:00

Natty by Nature III - A wine bar pop up @ Tournant

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It was so nice, we're doing it thrice!

Natty by Nature is Dana Frank’s ode to two things she loves: natural wine and old school hip hop. It's a convivial night filled with fantastic wines by the glass paired with tasty bites and fresh beats from the 80s and 90s.

The casual, wine bar-style evening includes a welcome glass of wine and food rolling out in waves throughout the night. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of chicken and chorizo fideos, which is like paella but made with tiny pasta.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Reservations highly recommended. This is a fun and lively evening, with guests mingling, wine flowing, and food served progressively, therefore we do away with formal seating in favor of a more sociable gathering with room to stand or sit as you please.

Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

Can't commit? We'll be selling tickets at the door for $50/person (if not sold out) or you can just stop by for a glass of wine and good vibes!

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May
19
to May 22

Rogue Serenade

This is it. A food, music and adventure-lover's dream come true! We're thrilled to be partnering up with Serenade and Northwest Rafting Company for a scenic four-day trip down the Rogue River, where guests paddle and explore by day, then gather for music and feasts around the fire at night.

Serenade founders, Austin and Kaela both have backgrounds as river guides and it was only a matter of time before they brought Serenade to a river. This trip is a culmination of everything they love and represent through Serenade: food, music, and community.

Imagine spending the day meandering the Rogue, soaking up the wild beauty of the area, followed by a live-fire communal feast under the stars with intimate campfire performances by Jenner Fox and Austin Quattlebaum...then waking up and doing it all over again.

TRIP HIGHLIGHTS

  • Four days of rafting the Rogue River.

  • Live sets of music daily, plus floating serenades.

  • Three nights of three-course meals, prepared by Tournant over live-fire and paired with local Oregon beverages. 

  • Side hikes through lush green lined creeks, on the Rogue River trail, and jumping rocks.

  • Opportunities to see bald eagles, osprey, bears, and lots more wildlife.

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May
11
6:30 PM18:30

Moody Serenade at Tournant ft. Moorea Masa

We're so pleased to be partnering with our friends at Serenade for an intimate album pre-release concert at Tournant. This will be your first opportunity to hear Moorea Masa’s album Shine A Light performed live, and to enjoy an evening with both the artist and her band, The Mood.

Drawing inspiration from Moorea’s Italian roots, we've crafted a feast to match the soulful mood of the night. Centered around the Northern Italian cuisine of her memories, we'll showcase rustic, nostalgic flavors brightened up with spring's best local produce. 

Join us for this special evening! Click the button below to learn more about Moorea and her band, see the full menu and to reserve your seat at the table.

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May
4
5:00 PM17:00

Tournant Oyster Social ft. Dana Frank

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We've been teaming up with natural wine goddess Dana Frank these past couple of months for our Natty by Nature collabs, where she's on wine, we're on food and her hubby's on the old school hip hop sountrack. So. Much. Fun. Look for another later this month, but in the meantime...

Dana will be joining us as guest sommelier for our monthly Oyster Social! She'll be curating an enchanting list of glass pours to celebrate the return of the warmer weather. Expect an array of exuberant bubbles, fresh whites and charming roses from her favorite natural wine producers.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

We'll be popping a selection of the freshest NW oysters and offering tasty tapas-style plates to complement Dana's wine selections. This weather has us dreaming about steamed clams, crudo and ceviche, luscious burrata, perhaps some tinned seafood and all the spring produce.

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.

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Apr
8
9:30 AM09:30

Blossoming Spring Japanese Brunch

 Photo by  Seiji Nanbu

Photo by Seiji Nanbu

even for this body of dust
a guardian god!
blossoming spring

-Kobayashi Issa

Come sit and dream with us under a cloud of cherry blossoms as we usher in spring with reverence and joy.

Shauna Galante of Secret Language and Mona Johnson of Tournant collaborate to bring you the second in a series of seasonal brunches inspired by the clean flavors and simple, graceful beauty of a traditional Japanese breakfast. They wish to invoke conviviality, community and harmony as we set out on this new season blossoming with hope. 

Expect an array of vegetable dishes, pristine seafood, delightful details, and small touches that ground us in the Pacific Northwest, along with the sense of renewal and total heart-body-mind happiness that comes from a deeply nourishing breakfast enjoyed in good company. 

The meal will showcase beautiful ceramics by Careen Stoll and Carter + Rose, and can be enhanced further with matcha from Mizuba, nigori sake, peach blossom mimosas and other lovely sips and flourishes.  See below for menu and reservations. 

MENU
(subject to evolution but not substitutions)

One perfect oyster, sakura mignonette

Dungeness crab chawanmushi with sweet peas

Ota tofu, cherry blossom shoyu, spring vegetables, herbs and flowers

Green garlic and white miso broth with wakame and enoki mushrooms

Little package of sake steamed fish, ramp butter and morels

Stinging nettle and yuzu kosho pesto rice

Wild salad greens, spring raabs and shaved baby vegetables

Japanese yam glazed in miso, mirin and chicken fat

Wasabi-pickled fiddlehead fern

Salted Hakurei turnips with lots of ginger

Carrot and burdock kinpira

Cherry blossom milk pudding

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Apr
6
5:00 PM17:00

Tournant Oyster Social + Conserva

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We're so pleased to welcome back Leslie and Manuel Recio of Conserva as our special guest stars for April's Oyster Social. At Conserva, the Recio's offer a thoughtfully curated selection of specialty foods from Spain and France, including glorious Spanish jamón, which Manuel will be hand-carving to order.

Last year, Manuel received his Master Jamón Carver certification, making him one of only three master carvers in the United States. What a prestigious and delicious accomplishment! Pro tip: if you'd like to blow people's minds with Manuel's Cortador de Jamón skills at your next event, click here to learn more.

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 highlighting some of their wonderful seafood conservas and Merit Badge will be expertly crafting cocktails at the bar.

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

View Event →
Mar
30
6:00 PM18:00

Natty by Nature Wine Bar Pop-Up @ Tournant

Dana_Oregon winemakers.jpg

It was so nice, we're doing it [at least] twice!

The Valentine's Day edition of Natty by Nature, Dana Frank’s ode to natural wine and old school hip hop, was such a blast that we're all teaming up again to bring you another night of fantastic wines by the glass, paired with tasty bites and fresh beats from the 80s and 90s.

The casual, wine bar-style evening includes a welcome glass of wine and food rolling out in waves throughout the night. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of seafood fideos.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Reservations highly recommended. This is a convivial evening, with guests mingling, wine flowing, and food served progressively, therefore we are doing away with formal seating in favor of a more sociable gathering with room to stand or sit as you please.

Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

Can't commit? We'll be selling tickets at the door for $50/person (if not sold out) or you can just stop by for a glass of wine and good vibes!
 

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Mar
22
5:00 PM17:00

Spring Equinox Hot Pot Night w/Biwa @ Tournant

Kanpai! We're reprising our super fun and interactive hot pot night with Biwa--and this time there is much to celebrate! The 11th birthday of Biwa, the glorious arrival of spring and the simple joy of slowing down and connecting with one another over a shared meal.

There is a special quality to cooking over fire together at the table that is hard to describe… a slightly anxious anticipation that quickly gives way to a delicious glow of warmth, accomplishment and friendship, lots of smiling, lots of little cups of sake and frosty beers, and noodles to finish.

For $25/person all guests will get virtually unlimited broth, vegetables and noodles in your very own shared hot pot. You'll be doing the cooking right at your table! Ota Tofu, dumplings, meatballs, pork belly, feisty shrimp and more special items will be available to purchase a la carte to embellish your hot pot.

While we aren’t taking reservations and two to six guests is an ideal group size, please feel free to come by yourself or with the whole team…we will work it out and it will be a lot of fun.

We really hope that you will join us for this special night! 

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Mar
15
5:00 PM17:00

Tazon Pozole @ Tournant

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Pozole is good for the soul.

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) on the Third Thursdays of each month--until it gets too hot for soup! 

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. Order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

No reservations necessary—just drop by for restaurant-style seating.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
$12
 
POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
$12
 
VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
ADD-INS
 
Masa Cheddar Dumplings
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips

View Event →
Mar
2
5:00 PM17:00

Tournant Oyster Social ft. Ippai

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We couldn't be more thrilled to have Chef Jane Hashimawari of Ippai in the kitchen for our March Oyster Social! 

You may have enjoyed Jane's food at Castagna or Wafu, where she honed her craft or at the Hollywood Farmers Market where she once had a booth serving warm bowls of Japanese curry and traditional vegetable driven salads. Currently, you can find her at North Portland's beloved Milk Glass Mrkt, where she creates beautiful, seasonal plates for the bustling cafe and also puts on Ippai, her monthly Japanese comfort food pop up.

Her monthly dinners are a blend of nostalgia and craft, where Jane often features her favorite childhood foods. Ippai, meaning “full” in Japanese, captures the warmth, comfort and happiness of her mom’s kitchen growing up. 

Come enjoy dishes from Chef Jane, both comforting and new--SEE MENU BELOW!--along with fresh NW oysters and inspired cocktails from Matt of Merit Badge.

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.

IPPAI OYSTER SOCIAL MENU
(SUBJECT TO CHANGE!)

KENCHINJIRU...SOUP OF THE BUDDHIST MONKS (!) WITH JORINJO MISO, ROOT VEGETABLES, OTA TOFU FINISHED WITH YUZU ICHIMI $6

HAMACHI SASHIMI... WITH GREEN APPLE, MIZUNA AND WASABI MISO DRESSING $14

SAKE STEAMED MANILA CLAMS... WITH SHIMEJI MUSHROOMS, WATERCRESS, AND MISO BUTTER SERVED WITH A MINI ONIGIRI “DIPPER” $12

SHREDDED CABBAGE SALAD... WITH PURPLE DAIKON, SWEET ONION, BLACK SESAME, NORI AND CREAMY SESAME GINGER DRESSING $7

SABA SHIOYAKI...SALTED AND BROILED MACKEREL SERVED WITH DAIKON, GRAPEFRUIT, KAIWARE AND CITRUS PONZU $12

KABOCHA CHAWANMUSHI….STEAMED EGG CUSTARD WITH KABOCHA PUMPKIN, BAY SHRIMP AND SHIITAKE MUSHROOM…$8

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ONIGIRI  …”OYAKO” RICE BALL FILLED WITH SMOKED SALMON, CREAM CHEESE, NIRA AND ROE $4

              ... “DOUBLE SOUR” RICE BALL FILLED WITH UME AND SHISO TOPPED WITH UME MAYO $3

IPPAI PICKLES $4

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WARM BUTTER MOCHI CAKE WITH ASIAN PEAR COMPOTE AND SOFT WHIP $6

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Feb
27
6:30 PM18:30

Classic Wines Auction Fundraiser Dinner ft. Brooks Wine @ Tournant

 Photo by  Splash Worldwide

--SORRY FRIENDS, THIS DINNER IS SOLD OUT!--

This will mark our third fundraiser dinner with Classic Wines Auction and we couldn't be more proud to support an organization that last year alone raised $3.5 million for local nonprofits whose programs support children and families in need.

Here's how it works: You purchase tickets to a dinner featuring different chefs partnered with local wineries, then enjoy a five-course meal in a convivial setting paired with beautiful wines, knowing that your ticket has helped sustain good works in our community. Simple! And meaningful.

There are many dinners to choose from and we'd be delighted if you'd join us at Tournant on February 27th, where we'll be creating a seasonal meal with our signature flavors, each course with a lovely pairing from Brooks Wine. We have a special place in our hearts for Brooks--both the people and the wines--as they have supported us from the very beginning. It is an honor and a pleasure to partner with them each time.

We have a seafood-centric feast planned to showcase everything from their lovely Rieslings and other white varietals to their celebrated Pinot Noirs. Expect oysters, of course, and a parade of other gifts from the sea and the seasons.

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Feb
16
5:00 PM17:00

Lunar New Year Hot Pot Party w/Biwa @ Tournant

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We have the perfect way to celebrate Lunar New Year on February 16th. We're inviting Gabe Rosen from Biwa to the Tournant kitchen to put on a super fun and festive hot pot party!

In Japan, hot pot is called nabe. It's not only a primal and ancient way of cooking--put whatever you have into the simmering pot, eat it and then relish the incredible and nourishing broth (with noodles, perhaps?)--but also a wonderful way to slow down, connect and share a memorable meal with friends and dear ones.

Here's how it works: For $20/ person all guests will get virtually unlimited broth, vegetables, and noodles in your very own shared hotpot. Bring some friends and family along and cook together at the table. We will also have chicken and pork belly, clams and live shrimp, Ota tofu and other delights to purchase ala carte and add to your pot. You will be doing the cooking! 

What else? There will absolutely be sake, wine, and free-flowing beers and we'll be making a selection of side dishes and drinking snacks for the evening as well, plus cookies for dessert.
 
While we aren’t taking reservations and two to six guests is an ideal group size, please feel free to come by yourself or with the whole team and we'll work it out. Come get your nabe on with us!

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Feb
14
6:00 PM18:00

Natty By Nature Wine Bar Pop-Up @ Tournant

NBN-tournant-event-web.jpg

SORRY FRIENDS, THIS EVENT IS SOLD OUT--BUT YOU CAN STILL STOP BY FOR A GLASS OF WINE (OR TWO) AND SOME OLD SCHOOL BEATS!

If the pressure of Valentine’s Day just isn’t your thing, what about tasty wine, delicious food, and great music, without all the fuss of a fancy dinner? On the right track? Well then, we’re thrilled to be hosting the first edition of Natty by Nature, Dana Frank’s ode to natural wine. Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Please join us for a casual, wine bar-style evening with fantastic wines by the glass (think orange wines from Central Europe, light-bodied reds from Northern Italy, and damn good Champagne), paired with the best of 80s and 90s hip hop. We’ll be cooking some of our favorite things to accompany Dana’s selections. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of smoky clam and chorizo fideos.

Reservations highly recommended. This will be a convivial evening, with guests mingling, wine flowing, and food rolling out in waves, therefore we’re doing away with formal seating in favor of a more sociable gathering with room to stand or sit as you please. Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

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Feb
2
5:00 PM17:00

Tournant Oyster Social ft. Secret Language

 Photo by  Josh Chang

Photo by Josh Chang

We're so thrilled to kick off the first annual Shuck Portland Oyster Week! May this Oyster Social with guest chef Shauna Galante serve as your gateway to all sorts of oyster-centric fun throughout Portland from February 2-9!

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 uplifting dishes from Chef Shauna (crisp salads, bright ceviches and satisfying grain and vegetable dishes are signatures) along with fresh NW oysters and other raw bar treats from us. Matt from Merit Badge will be shaking up some mean cocktails at the bar.

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.

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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 be a part of the first annual Shuck Portland Oyster Week! From February 2nd-9th, Portland will be positively brimming with oysterrific events. There will be meet 'n' eats with your favorite oyster farmers, breweries unveiling oyster beers, shucking 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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Jan
28
10:00 AM10:00

Secret Language Brunch @ Tournant

 Photo by  Josh Chang

Photo by Josh Chang

For the first time ever, on January 28, Secret Language will pop up at Tournant for a proper Sunday brunch, with bowls on bowls of clean comfort food...because January has gone on long enough, and you deserve better than that same old smoothie on a rainy weekend morning.

Rethink your resolution vibe with an all-new menu of rib-sticking, energy-transforming, immunity-boosting treats. A preview of the menu is below. Come get lit from the inside out and put some color back in those cheeks!

Menu subject to minor changes based on our farmers’ availability.

Wildflower Baking seeded rye toast, carrot hummus, caraway za’atar, pomegranate, parsley

Kabocha oat porridge, Baird Family hazelnuts, golden flaxseed, burnt cinnamon, rose

Turmeric chicken soup, Umi Organic noodles, mushrooms, wakame, soft egg, fermented chili

Celery root and coconut green curry, Squirrel & Crow red lentil kasha tempeh, black quinoa, cilantro, peanuts

Job’s tears, adzuki beans, purple sweet potato, kale, avocado, sprouted fenugreek, black sesame sauce

Winter chicories, shaved roots, roasted sunchokes, dates, toasted almonds, miso-maple vinaigrette

Cultured coconut yogurt, snowberry honey, mountain rose apple, matcha pistachios

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Jan
20
5:00 PM17:00

Olio Nuovo Seafood Supper @ Red Ridge Farms

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

**SORRY FRIENDS, THIS EVENT IS SOLD OUT!**

How fortunate we are to bring together our twin loves--fresh seafood and good olive oil--for a special evening at Red Ridge Farms. We're delighted to be cooking this year for their annual celebration, where we'll highlight local seafood and freshly milled Oregon Olive Mill olio nuovo in a multi-course feast paired with Durant Vineyards estate wines.

The evening will begin in the best way possible: with fresh NW oysters, Dungeness crab and Kramer Vineyards sparkling wine on the Olioteca Patio outside the mill. Guests will then be invited upstairs for a four course feast, with each dish showcasing a complementary single-varietal olio nuovo from the mill. Each varietal is so unique and we can't wait for you to taste them all!

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