Beneath a basil-green awning, Cellar Door Market fills with the universal clatter of a happy kitchen as chef Paul LaLone brings 26 years in the culinary industry to bear on heaps of regional ingredients. Guest chefs lead hands-on classes in specific cuisines and techniques, which may introduce pupils to the art of baking bread, preparing healthy food, rolling sushi, and remembering that sushi is the one food that should not be roasted on a campfire. Each session is rated according to the knife skills required to complete the meal, and pupils bustle past the kitchen, laden with completed dishes for their friends and families.
Beyond the kitchen doors at Cellar Door Market, chefs create meals from scratch, quick-cooling them to preserve integrity. Whenever possible, meals are made with local products including meats and produce from nearby sustainable farms. The rotating menu has included dishes such as red beans and rice with Zenner’s sausage, smoked pork loin with a peach and bourbon sauce, and zucchini manicotti, and each item comes with instructions for easily reheating it or taking it to a dragon’s surprise party.
Spice of Africa enriches patrons with a one-of-a-kind cultural experience, coupling African food-prep techniques with rich culinary customs. The three-hour courses, taught by an Ethiopian and a Kenyan instructor, turn fresh ingredients into savory meals as mouths are transported to East Africa and hands are transmogrified into adroit chefing appendages. Each class is supplemented with information about the mealtime customs as well as the cultural context of the cuisine. The Kenyan class utilizes different flavors and spices prevalent in Kenyan food such as curry powders and flatbreads to shake drowsy taste buds awake, while the Ethiopian course and its spicy fare pry open palates to the gastronomic wonderland of East Africa. Craft traditional staples such as Kenyan chapati, Ethiopian injera bread, and thick meaty stews.
For the chefs at Ultimate Events Portland Inc., meals are only limited by two factors: the availability of seasonal ingredients and their own imaginations. The company specializes in in-home chef experiences, where seasoned culinarians design a customized three-course menu complete with wine pairings. Using the client's kitchen, they're able to craft dishes from around the world, drawing on the cooking techniques and flavors of Europe, the Middle East and Mediterranean, Asia, and America, in any combination. Ultimate Events Portland Inc. also caters large- and small-scale events, designing ornate centerpieces and place settings in addition to the colorful hors d'oeurvres and the main meal. Past projects have featured elaborate touches such as fountains, ice sculptures, and butlers who arrive via jetpack.
The gastro gurus at Portland Catering Company design menus and rental plans that capture an event’s unique tone, working with clients to develop arresting fare for weddings, parties, and corporate events. Seasonal menus keep cuisine current, and year-round offerings range from no-fuss turkey sandwiches to couture-dressed filet mignon. Breakfast items, hors d'oeuvres, and desserts fuel day-long appetites, and an alfresco menu for clambakes and barbecues brings the dining experience to hungry trees.
Grand Central Restaurant and Bowling Lounge surrounds its 12 bowling lanes with leather couches and flickering fireplaces, much like a living room designed by PBA great Earl Anthony. High-definition projection screens broadcast music videos high above each lane, and 20 plasma televisions broadcast live sports events at the bar. Grand Central Restaurant and Bowling Lounge also has a second-level mezzanine, where guests can watch games from above or pretend to be gods of thunder.
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