Thazzz right! TAZON RETURNS! It's been a minute, but we're back with everyone's favorite pozole night just in time to warm you up for the long, cold winter.

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

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,
Braised Carrots & Turnips, Salsa de Arbol
$12
 
ADD-INS
 
Braised Bacon
Queso Oaxaca Tamalito
$3
 
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
 

We're so thrilled to welcome back Eric Bartle and Sara Kundelius, aka, The Wilderness Hunters to the Tournant kitchen! They've just returned from the East Coast where they spent the summer catching trout from fresh streams, raising chickens and turkeys and hunting elk, then cooking it all up with produce fresh from their kitchen garden.

This culinary powerhouse of a couple truly does it all from foraging, fishing, hunting, cooking, curing, preserving and baking--and they make it all look effortless (and delicious). For Oyster Social, they will be creating some signature dishes that highlight their favorite wild, foraged and preserved items. There is talk of chanterelle mushroom and smoked oyster chowder, a bison pastrami reuben and albacore tartare...yum.

For our part, we will be showcasing fresh NW oysters, whole live Dungeness crab and some other surprises. Matt from Merit Badge will be shaking and stirring up cocktails with style and we'll be donating 10% of all drink sales to #PDX4PR for hurricane relief in Puerto Rico.

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.

Two of our favorite people--who also happen to be wildly talented chefs--are joining forces for a spectacular collaboration dinner at Tournant that you don't want to miss! 

Ryan Domingo of Larch and Carlo Lamagna of Twisted Filipino + Magna will celebrate their Filipino heritage and the bounty of the Northwest with a six-course Filipino Feast featuring fresh, local and wild ingredients.

$65 gets you a seat at the long table and a unique taste of the Philippines you'll never forget. See the phenomenal menu below then reserve your seats here.

If Paris is the heart of France, Lyon is the soul. Located at the confluence of the Rhône and Saône rivers, nestled between Beaujolais and the Rhône Valley, Lyon is a sophisticated city that warmly welcomes you.

Dirty Radish Travel Company invites you to experience Lyon as only a local can. Come experience a taste of Lyon and learn more about Dirty Radish Travel Company with a night of Lyonnaise fare prepared by Chef Aaron Barnett of St. Jack and La Moule.

Aaron has recently returned from a trip to Lyon and immediately fell in love with the city, the people and the classic Bouchons. The menu has been selected to showcase the best of Lyon and Oregon, including a sauce of Gamay Noir exclusively from Brickhouse Vineyards in Ribbon Ridge.

3-courses for $55 or 2-courses for $45. Additionally, we will offer a special Beaujolais and Rhône wine selections from Terroirs Originels poured by Aurelien Firadet and his wife Kellee Sandoval. 

For reservations email bonjour@dirtyradish.com. Walk-ins welcome 5:00-9:00PM, Sunday November 12th, 2017.

Dirty Radish Dinner Menu
by Aaron Barnett of St. Jack/La Moule

Starters
Salade Lyonnaise
Onion Tart
Charcuterie Plate

Entree
Coq au Vin
Quenelles
Sausage with potatoes and sauce de Gamay Noir

Desserts
Tarte au Citron
Baba Rhum
Steve’s Cheese Plate

SORRY, THIS EVENT IS SOLD OUT!

We are so fortunate to be a part of a community filled with talented craftspeople. We've long been fans of ceramic artist Sarah Wolf and the beautiful pieces she crafts at Wolf Ceramics, so imagine how thrilled we are to help celebrate the launch of her new dinnerware line! 

Join us as we feast together at a table set entirely with Sarah's ceramics and Parachute Home linens. We'll prepare a bountiful family-style meal inspired by the changing seasons--think savory braises, bitter greens, roasted fall vegetables and clay-pot simmered surprises. You will be greeted with a warming welcome cocktail by Angel's Envy and treated to lovely wine pairings by Ponzi Vineyards. 

What's more, each guest will go home with their very own ceramic bowl from Sarah's new collection. Although included in the ticket price, it holds a retail value of $45. What a wonderful, generous gift!

We hope to see you around this richly set table for what is sure to be a memorable evening celebrating craft and community. Click the button below for more details and tickets.

We're so happy to be partnering with our friends at Serenade again for an another festive evening of filled with food, drinks, and live music! Kaela and Austin will be your charming hosts and we'll be in the kitchen embracing the warm flavors of autumn, cooking up a rich lamb and squash tagine fragrant with exotic spices, served with fluffy couscous. There will be Morrocan appetizers to nibble along with a welcome drink by Angel's Envy Bourbon and, for dessert, a semolina cake with rosewater and pistachio. 

The T Sisters will be the featured musical guest for the evening. You'll be swept away by their lush harmonies that combine moments of breathtaking a cappella with swells of energetic indie Americana. Through their music and performance, the sisters seek to connect people through harmony and to empower young girls to live confidently and share their own art and stories with the world.

The T Sisters at Tournant with Tagine? This is one T-fest you won't want to miss! Click the button below to learn more and to reserve your seat at the table.

For each of our monthly Oyster Socials, we collaborate with a chef or business we love. For November, we've got the boys from Mian in the house, which means a two-for-one dose of good food and drinks, plus a guaranteed good time.

Mian is the brainchild of double threat duo Chef Connor Martin (Firehouse, Boke Bowl, Shift Drinks) and Mixologist David Sigal (Racion, St. Jack, Revelry). They've been popping up around Portland with their seasonal-Northwest-meets-regional-Chinese food and drinks for the better part of two years now, with Connor behind the wok and David behind the bar.

Perhaps you visited Mama Huhu, their 3-month-long pop up in the Renata parking lot this summer? It was part Asian night market, part parking lot party, part small business generator and a whole lotta fun. Along with a bevy of friends and guest chefs, they served up an inspired and often irreverent rotating menu that might include mall chicken, bacon and ramp kimchi dumplings, a Szechuan seafood boil and classic fried rice and noodle dishes gussied up with peak-of-season local produce, along with strawberry shortcake soju shots and Dickel in a Box--a Dickel rye cocktail served in a Chinese takeout box. 

If you didn't make it to Mama Huhu, don't dispair. David and Connor will be bringing their signature clever cocktails, firecracker flavors and #parkinglotvibes with them to Tournant. Scroll down for for a peek at their fantastic menu! As usual, we'll be providing our fresh NW oyster service. 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 restaurant-style seating (though we suggest arriving early). Hope to see you at the table, friends!

MIAN OYSTER SOCIAL MENU

SUPER PERFECT START
.5 oz baijiu, .5 oz shaoxing, oyster

SMALL
Oysters on the Half Shell, Black Bean Mignonette
Pork and Garlic Chive Dumplings, Bacon Fat Chili Crisp

MED
Roasted Brussels Sprouts, Greenstate Maple, Black Vinegar, Fish Sauce (gf)
Mapo Cauliflower (v)
Raw, Cooked and PIckled Vegetables, Soft Tofu French Onion Dip (v, gf)

LARGE
Soy Braised Black Futsu, Seven Treasure Rice
Beef and Brassicas - Rib Roast, Mixed Brassicas, Fried Onions, MIAN Oyster Sauce
Malaysian Chili Crab

SIDE
Garlic Rice

Thali Supper Club is a communal dining experience hosted by Leena and Joe Ezekiel. Each event focuses on regional Indian cuisine and highlights the cultural and culinary diversity of the Indian subcontinent.

Join them for their annual Diwali supper in honor of India's most anticipated celebration, The Festival of Lights. There will be a feast worthy of the occasion filled with autumn bounty from our local farmers markets and plenty of good cheer. Visit thalisupperclub.com for more details and to reserve your seat at the table.

For each of our monthly Oyster Socials, we collaborate with a chef and/or business we love. This month, we've hit the jackpot. Chef Timothy Wastell is probably the chef that other Portland chefs most want to be when they grow up. Crazy talented, unreasonably humble and religiously dedicated to seasonality and supporting local farms, Timothy is truly one of the shiniest diamonds in a city full of gems.

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 boy, and proud papa. All of this feeds his creativity and informs his farm-focused food, making it as thoughtful as it is delicious.

Trust us, you'll want to take advantage of this rare opportunity to enjoy Tim's food. He'll be collaborating with longtime friend and fellow chef Drew Marquardt on a highly personal menu of small plates inspired by super seasonal high-brow takes on humble foods from their midwest upbringing (see MENU below). As usual, we'll be popping fresh NW oysters and our friends from Merit Badge will be raising the bar.

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!

SPECIAL MENU BY CHEFS TIMOTHY WASTELL & DREW MARQUARDT

Pantry Raid $13
Pickled & Fermented vegetables, Cherry wood smoked sturgeon, corned beef tongue,
homemade cheese and crackers

Crudités of October Vegetables $8
Served iced. Pickled ramp ranch

Shaved Black Futsu Squash Salad $9
Treviso, anchovy citronette, pecorino fiore sardo

Celeriac Gratin $8
Sweet onion & celery soubise, bread crumbs

Octopus Panzanella $9
Camas Country Carta di Musica, little gem lettuce, our giardiniera

Escarole, Pear & Parsnip Salad $11
Deercreek “Blue Jay” Blue, Spiced Hazelnuts and Pear Butter

Cedar Planked Sweet Potatoes $11
Miso Marshmallows & Pickled Cherry bomb peppers

Ricotta & Lovage Dumplings $16
Slow cooked Square Peg Farm “Freedom Ranger” Chicken, Hen of the Woods
Mushrooms & Pea Greens

Smoked Pastured Pork Ribs $19
Firecracker apples, Jaret’s Cider Vinegar, Mustard Greens
 

Thali Supper Club is a communal dining experience hosted by Leena and Joe Ezekiel. Each event focuses on regional Indian cuisine and highlights the cultural and culinary diversity of the Indian subcontinent.

Their September supper will be celebration of autumn and the bounty of our local farmers markets. See below for the menu and visit thalisupperclub.com to reserve your seat at the table.

first
--
mulligatawny: granny smith apples, coconut milk, clove

thali
--
chana masala: garbanzo, dried mango, tomato
murgh makhani: chicken, fenugreek, local honey
lauki: butternut squash, curry leaves, mustard
saag: kale, apricot, hazelnuts
brussels bhaji: brussels sprout, coriander, cumin

dessert:
--
gajjar halwa: carrot, dairy, cashew
chai

BEER + OYSTERS = HEAVEN. Come join us at Migration Brewing as we usher in autumn together with our friends and oyster superstars Hama Hama Oyster Company, who'll be on hand to shuck Hood Canal's finest, share stories and answer any oyster-y questions you have.

Grab a pint (or two) and a dozen freshies (or two), then sip and slurp your way to happiness. Weather permitting, we'll be on the patio, otherwise we'll be inside. Drop by from 4pm-6pm or until sold out.

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Monday, September 11th and Tuesday, September 12th. Open seating from 8:30am-1:30pm, no reservations necessary. See below for peek at Shauna's seasonal menu for September!

Secret Language Menu

Oregon wild rice sourdough toast, avocado, sweet potato, apple, alfalfa sprouts 11

steak & egg sandwich, kale chimichurri, pickled vegetables 13

cured mackerel, birdseed crackers, jammy egg, avocado, wasabi 11

halibut ceviche, honey lime leche de tigre, chamomile 12

Persian frittata, fresh herbs, spiced walnuts, labneh, tomatoes, fenugreek 9

parched green wheat, late summer vegetables, aji crystal carrot sauce 13

summer chicory salad, toasted sunflower seed dressing, radishes 8

cultured coconut yogurt, September stone fruit, pistachio, maple 8

melon wedge, olive oil, sea salt 3

Beverages

fresh pressed ginger shot with greenstate sugaring maple 4

"golden monkey" turmeric carrot orange juice, kombucha float 8

Coffee and tea will be available for purchase through Café T. We suggest café beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Monday, September 11th and Tuesday, September 12th. Open seating from 8:30am-1:30pm, no reservations necessary. See below for peek at Shauna's seasonal menu for September!

Secret Language Menu

Oregon wild rice sourdough toast, avocado, sweet potato, apple, alfalfa sprouts 11

steak & egg sandwich, kale chimichurri, pickled vegetables 13

cured mackerel, birdseed crackers, jammy egg, avocado, wasabi 11

halibut ceviche, honey lime leche de tigre, chamomile 12

Persian frittata, fresh herbs, spiced walnuts, labneh, tomatoes, fenugreek 9

parched green wheat, late summer vegetables, aji crystal carrot sauce 13

summer chicory salad, toasted sunflower seed dressing, radishes 8

cultured coconut yogurt, September stone fruit, pistachio, maple 8

melon wedge, olive oil, sea salt 3

Beverages

fresh pressed ginger shot with greenstate sugaring maple 4

"golden monkey" turmeric carrot orange juice, kombucha float 8

Coffee and tea will be available for purchase through Café T. We suggest café beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

For each of our monthly Oyster Socials, we collaborate with a chef and/or business we love. This month, we are absolutely thrilled to be partnering with our friend Kusuma "Kumi" Rao, a woman blessed with so many talents, it's ridiculous. Through her Ruchikala brand, she bakes phenomenal sourdough loaves, teaches classes and creates highly personal, mind-bendingly delicious spice-driven fare, drawing inspiration from her Indian heritage and Sonoran flavors from her upbringing in Arizona.

This is a super special opportunity to taste Kumi's food, as she divides her time between Tuscon and Portland and only rarely does public pop-ups. You really do have to taste it to believe it, as her aggressive yet deft use of spices will light up parts of your palate you didn't even know were there. So excited to have you in the kitchen, Kumi!

Along with some signature small plates from Kumi--there's rumor of Kashmiri lamb bolognese and house cavatelli, brown butter congee with roasted tomato hirekai masala and poached eggs, habanero cheddar bread with lemon pickle butter and other deliciousness--we'll be popping fresh NW oysters and our friends from Merit Badge will be raising the bar.

We're back to our usual hours of 5-9pm this time. No reservations necessary, just drop by for restaurant-style seating. Hope to see you at the table, friends!

BEER. OYSTERS. SUNSHINE. A summertime match made in heaven! We'll be joining oyster forces with Nevør Shellfish Farm to shuck their straight-outta-Netarts Bay bivalves on the patio at Migration Brewing. Grab a pint (or two) and a dozen (or two), then sip and slurp your way to happiness. We'll be on the patio from 4pm-6pm or until sold out.

Our friends at Torii Mor are putting on their third 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.

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.

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 wine pairings from Love & Squalor.

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.

We have long imagined a dinner held by the light of the full moon. This August, we invite you to dine with us under the full 'Sturgeon Moon,' so named by Native American tribes for the time of year sturgeon were most plentiful in our lakes and rivers.

The table will be set on the dock overlooking the lake at The Suttle Lodge in beautiful Sisters, Oregon. As the sun sets and the moon rises, we will prepare a live-fire feast featuring gifts from the land, river and sea, including the mighty sturgeon. Crowley Wines will provide perfect pairings, pouring their elegant and terrior-driven wines.

NOTE: The Suttle Lodge will be holding a block of rooms specifically for this event. The rooms will not be available online through their website, so please call the front desk at 541.638.7001 or email them at info@thesuttlelodge.com to reserve.

For each of our monthly Oyster Socials, we collaborate with a chef and/or business we love. This month we'll be joining forces with the one and only Chef Carlo Lamagna of the soon-to-open restaurant Magna, which will showcase all the exciting and deeply personal Filipino flavors he's been wowing Portland with through his Twisted Filipino series of popup dinners--several of which were held at Tournant! Kind, passionate, hugely talented and always smiling, Carlo doesn't know how to do anything small, so expect big fun and big flavors!

Along with some signature small plates from Carlo (like his "Mom's Crab Noodles" pictured above!), we'll be popping fresh NW oysters from  Chelsea Farms and beautiful tinned Spanish seafood from Conserva.

It's going to be HOT, so we're chilling out by pairing up with Andy of St. Reginald Parish wines for a super cool spritz bar where you can build your spirit spritz with your choice of wine, sparkling water and various fruits and herbs. 

This collabo is going to be so much goodness in one room! Come join the party! No reservations necessary, just drop by for restaurant-style seating (though we'd suggest coming early). Hope to see you at the table, friends. 

PLEASE NOTE: We're pushing back the start time by an hour and will be serving from 6-10pm for this Oyster Social because, summer.

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Monday, July 31st and Tuesday, August 1st. Open seating from 9am-1pm, no reservations necessary. See below for peek at Shauna's debut menu!

Secret Language Menu

cultured coconut yogurt, green peppercorn, stone fruit & figs
6

roasted new potatoes, garlicky greens
5 + egg 2.50

avocado toast on seeded red wheat, poached egg, trout roe,
gold leaf
8

BLT on toasted einkorn bread, herbs
7 + egg 2.50

sunflower seed caesar with escarole, baby mustards & sunchokes
6

spot prawn ceviche, watermelon, cucumber, lime, chili, tiger's milk
9

job's tears, summer vegetables, sprouts, scotch bonnet sauce, superfood furikake
9

+ egg 2.50 + avocado 2  + cured salmon 6

Beverages

fresh pressed ginger shot with greenstate sugaring maple
4

"golden monkey" turmeric carrot orange juice, kombucha float
8

Coffee and tea will be available for purchase through Café T. We suggest café beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Monday, July 31st and Tuesday, August 1st. Open seating from 9am-1pm, no reservations necessary. See below for peek at Shauna's debut menu!

Secret Language Menu

cultured coconut yogurt, green peppercorn, stone fruit & figs
6

roasted new potatoes, garlicky greens
5 + egg 2.50

avocado toast on seeded red wheat, poached egg, trout roe,
gold leaf
8

BLT on toasted einkorn bread, herbs
7 + egg 2.50

sunflower seed caesar with escarole, baby mustards & sunchokes
6

spot prawn ceviche, watermelon, cucumber, lime, chili, tiger's milk
9

job's tears, summer vegetables, sprouts, scotch bonnet sauce, superfood furikake
9

+ egg 2.50 + avocado 2  + cured salmon 6

Beverages

fresh pressed ginger shot with greenstate sugaring maple
4

"golden monkey" turmeric carrot orange juice, kombucha float
8

Coffee and tea will be available for purchase through Café T. We suggest cafe beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

BEER. OYSTERS. SUNSHINE. A summertime match made in heaven! We'll be joining oyster forces with Chelsea Oyster Farms to shuck their bodacious bivalves on the patio at Migration Brewing. Grab a pint (or two) and a dozen (or two), then sip and slurp your way to happiness. We'll be on the patio from 4pm-6pm or until sold out.

FOR OYSTER NERDS: Chelsea Farms changed the oyster game with their tide tumbled “Chelsea Gem,” the first Pacific oyster to be grown in bags suspended by buoys in the water. As the tide ebbs and flows, the oysters tumble against one another, creating unique flavor and texture profiles. Clean, sweet and buttery, with a deep cup and delicate touch of brine, these oysters truly are gems.

We're ringing in IPNC weekend in style with Montinore Estate. Held in their newest vineyard hugging the western slopes of the Yamhill-Carlton AVA, the evening will be a feast the senses, complete with library wines, a stunning view, and a six-course vineyard-inspired dinner cooked over the open flames.

MENU

Freshly shucked Pacific oysters with Montinore Estate Verjus and cucumber mignonette
and
Bountiful boards of Marchesi Family cheese and charcuterie, along with seasonal market vegetables, dips, olives and crackers
~
Demitasse of white gazpacho with green grape and marcona almond
~
Penn Cove mussels with Montinore Estate Pinot Gris and Oregon hazelnut herb butter
~
Northwest Nicoise with seared Oregon albacore, summer vegetables, vine leaf and anchovy dressing
~
Quail grilled over Montinore Estate grapevines with farro and roasted grapes
~
Orange blossom pavlovas with summer berries and rose

Thali Supper Club is a communal dining experience hosted by Leena and Joe Ezekiel. Each event focuses on regional Indian cuisine and highlights the cultural and culinary diversity of the Indian subcontinent. Their July supper will be a tasty exploration of vibrant Indian street food. Tickets are available at thalisupperclub.com.

Hot July days turn into long warm evenings kissed with bright pink sunsets and salty sea air.  Its the perfect time to immerse yourself in the beauty and bounty of the sea. The water is a little more blue, the wine a little crisper and the memories are a little more vivid. We hope you will join us at our tucked away table as we celebrate one of the longest days of the year, the salty sea and all the deliciousness that comes along with it.

This supper will be held approximately 1.5 hours west of Seattle. Tickets are $149 and include a 5-course supper with paired wine & spirits. All courses prepared by Tournant and the Secret Supper team. This menu will be seafood happy!

SORRY FRIENDS, THIS EVENT IS SOLD OUT!

We love collaborating with talented, fun-and-food-loving chefs! For this special Oyster Social, we'll be joining forces with Chef Doug Adams whose new restaurant Bullard is slated to open in 2018. Consider this a sneak peek!

Along with some signature seasonal dishes from Doug--there's talk of trout with dill aioli, venison carpaccio and beef cheek sopas--we'll be popping fresh NW oysters from Nevør Shellfish and Hama Hama and beautiful tinned Spanish seafood from Conserva.

As if you needed more reasons to come, there will be chilled (and super cool) St. Reginald Parish wines, frosty beers and superstar bartender Jordan Felix behind the bar mixing up some summery cocktails with help from House Spirits Distillery and Portland Sangria.

This collabo is going to be such a blast! Come join the party! No reservations necessary, just drop by for restaurant-style seating (though we'd suggest coming early). Hope to see you at the table, friends.

As part of the weeklong celebration of World Tapas Day in Portland, Tournant will be partnering with PDX Wines and Conserva for an evening of MARIDAJE, which means "pairings" in Spanish. 

With hand-sliced jamón ibérico from Conserva, a generous spread of inspired tapas from Tournant and perfectly paired Spanish wines, vermut and sherry from PDX Wines, this is going to be one delicious celebration of Spanish flavors and culture that you won't want to miss!

SORRY, THIS EVENT IS SOLD OUT!

Guess who's been tapped by Plaza Del Toro to compete in their upcoming Versus dinner? This guy! Jaret is super honored to be invited to cook along with Michael Mio of MiHo Izakaya for this friendly competition between two Portland chefs.

Here's how it works: Each chef will create three courses based on the same three seasonal ingredients. After the meal, guests will vote on their favorites and the winning chef gets to donate proceeds from the dinner to their charity of choice. So cool.

To see what ingredients the chefs will be working with and to purchase tickets, click the button below for all the delicious details!

First Friday of the month means it's time for our monthly Tournant Oyster Social! Join us for the freshest NW oysters, seafood conservas and other tasty tapas-style small plates in a convivial setting.

Drink signature cocktails from Merit Badge or enjoy crisp whites, cold beer and bubbles. When we're lucky enough to get our hands on Kusuma Rao's stellar Ruchikala bread, we serve that too. 

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