We’re ringing in the New Year the best way we know how - on a lake surrounded by national forest with awesome people, oysters, a family-style feast, dancing and bubbles!
Everyone’s favorite pozole night is back at Tournant every Third Thursday through the end of the year!
Everyone’s favorite pozole night is back at Tournant every Third Thursday through the end of the year!
Join us for a convivial evening with Westward Whiskey filled with oysters, whiskey, big meat and seasonal bounty.
Come sit in our sweet little dining room for a reservation-only Sunday brunch to celebrate the autumn harvest. Super cozy, convivial, bountiful and NO WAITING!
We’ve just returned from traveling through Croatia and can’t wait to share what has inspired us. November’s Oyster Social will be a love letter to this beautiful country that has stolen our hearts and palates.
Everyone’s favorite pozole night is back at Tournant every Third Thursday through the end of the year!
Join us at our friends’ charming barn in Vancouver, WA for an intimate masterclass in Farm to Fire cooking.
October’s Oyster Social will feature Chef Connor Martin and Bartender David Sigal of Mian, Portland’s favorite seasonal-Northwest-meets-regional-Chinese pop up.
Come feast, learn and explore with us in the lush green hills of the Croatian countryside.
September’s Oyster Social will feature Chef Nic Maraziti of Piccone’s Corner, your new favorite neighborhood butcher, restaurant and bar slated to open in NE Portland later this year.
Bottomless Brünch, Boozy Cocktails, Tunes and Berlin Vibes
This August, they will be bringing their beautifully set longtable to a secret location in the Pacific Northwest, where we’ll cook a five course meal over the flames that celebrate the season and surroundings.
August’s Oyster Social will feature the dynamic duo behind Sardine Head, the beloved Natural Wine Bar and Restaurant in North Portland.
We're delighted to collaborate with our friends at Flaneur Wines for a Pre-IPNC dinner at their La Belle Promenade Vineyard, perched 820 feet up in the Chehalem Mountains.
Dine with us where the forest meets the sea. Hama Hama Oyster Co. on the Hood Canal in Washington is truly one of our favorite places on the planet.
A collaborative farm dinner and tour with Chef Nic Maraziti of the soon-to-open Piccone’s Corner at Wallow & Root Farm in Sandy, Oregon.
July’s Oyster Social will feature Chef Nic Maraziti of Piccone’s Corner, your new favorite neighborhood butcher, restaurant and bar slated to open in NE Portland this summer.
We're thrilled to be partnering up again with Serenade and Northwest Rafting Company for a spectacular and 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.
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.
June’s Oyster Social will feature a chef whose likely fed you at one of your favorite restaurants during the 20+ years he’s spent perfecting his craft in PNW kitchens.
We’ll be popping up at Wolves & People Farmhouse Brewery, slinging tacos to wash down with their seriously special handcrafted brews.
A five course meal over the flames that celebrate the season and surroundings.
We are absolutely thrilled to have our friend Kusuma "Kumi" Rao of Ruchikala back in the Tournant kitchen as guest chef for our May Oyster Social.
Spanish springtime tradition in Catalonia, where entire villages make a day of feasting on spring onions grilled over the flames, dragging them through romesco or salbitxata sauce, and eating them by hand with great gusto.
For their 9th annual Oyster Rama, we’ll be offering a hands-on class exploring the fundamentals of open fire cooking.
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
We’re delighted to partner with Sarah Wolf of Wolf Ceramics for an evening celebrating craft, community and food.
Come enjoy a multi-course seasonal feast with us paired with Sylvan Ridge wines, perched on a bluff overlooking the North Umpqua River.
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.
