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

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Cauliflower veloute, Dungeness crab, agrumato

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Wild mushroom, leek, gruyere and thyme pot pie

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

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

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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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