WFSO Calendar

Member/Guest Bring Your Own

March 25th 2018
Time: 6:00 pm
Location: Irving St. Kitchen

Host: Atwood
Location: Irving St. Kitchen
701 NW 13th Avenue, Portland, Oregon 97209
(in the heart of the Pearl District)

Click here to register online
Click here for a printed registration.

$70 members, $70 guests (includes corkage and gratuity)
Limit: 24
Our planning meetings each September are open to all members. One of our newer (and younger) members, Charmel Rhyne, suggested we start having an annual “Member Guest” event. An event where every member who attends brings a prospective member as a guest. For this event only, members and guests pay the same price.

This will be our first event at Irving Street Kitchen. With its glamorous bar and loading-dock patio, it doesn't lack for panache. Owned by Stock & Bones, a large restaurant group out of San Francisco, Irving Street Kitchen once seemed like the first outpost for a new flood of California cash rushing into Portland's fine-dining market. It's since settled in as an outlier: a swank restaurant with a bar program fully stocked with good cocktails and wines on tap, plus a Southern-focused menu courtesy of chef Sarah Schafer.

Incidentally, Chef Schafer won the 2014 Kentucky Derby Chef Challenge. After eight first round competitions pitting 28 nationally known chefs against one another; followed by two Semi Final battles; the Kentucky Derby Final competition was won by Chef Sarah Schafer from Irving Street Kitchen in Portland, Oregon. Chef Sarah beat the Eastern Semi Finalist Chef Edward Sura from Chicago’s Perennial Virant in a closely waged final cook off at Sullivan University in Louisville.

Each person shall bring at least one quality bottle of wine to share. Each person will place the bottle on the table in front of them. Then go around the table and each person will tell a little about the wine they brought.  

First Course
Mixed Endive Chopped Basil Salad, Fried Herbs & Ceci Beans, Blistered Cherry Tomatoes, Purple Onion, or
Hamachi Carpaccio with Uni Tomato and Pea Shoots

Main Course
Pan Roasted Trout, Warm Potato Salad & Celery Leaf Salad, Poached Egg, Bacon Vinaigrette, or
Duck Confit with Duck Chorizo, White Asparagus, and White Beans

Chocolate Earl Grey Pot du Crème, Malt Honeycomb and Chocolate Buckwheat Cookies

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