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)