The Wind-Up Supperclub

Finally!

Before I get to the details, I’m sure you’re wondering how you got this email.  You are likely a friend or someone I would talk to if I ran into you at the store, a party or a show; you may have helped me in some way in the past, or have been a regular guest to one of the restaurants I have worked in; and, you are someone that is interested in the local food community and enjoys a good bite to eat.

That said, here’s what’s going on.
I’ve started and stopped on the idea of hosting a series of private dinners for the past couple of years.  Day-to-day work and other projects have made it difficult to get the ball rolling, and I’ve continually put the supperclub idea on the back burner.  The time seemed to have finally come late last year.. I was done with the project I was working on, moving ahead on a plan for my own place, but needing to keep cooking and working with food in the meantime.  I approached a couple of friends about the idea of doing pop-up and/or supperclub dinners.  Among them were Bill & Donna at Winderlea Vineyard, and it was brought up that Winderlea also wanted to host a series of winter dinners, so we created the Moonlight Fetes series that is going on through March.  But, I still feel the need to do more, and here it is… The Wind-Up Supperclub!

What is The Wind-Up?  Who knows!  I aim for it to be a different experience each time, really created by the people who choose to come along for the ride. Along with my team, I will provide a location, food & drink, and some good people to share it with.  You will provide interesting conversation, curiosity and a love for food & drink.  The location could be a kitchen in Portland, a clearing in the woods, a workshop, or a local farm;   food could be fine dining, street food, or picnic style; and the person sitting next to you could be anyone.

Ok, on to the important part.  The first dinner is planned for March 3 in NE Portland.  It will be an intimate affair, with room for 10 guests.  To reserve a seat, send an email to eat.thewindup@gmail.com
The menu and available details are here, the location will be given to those that make a reservation.

I hope to see you all very soon!

Paul Losch

Information on events will be provided through these emails & online

First

raw & cooked vegetables, sprouted quinoa, bagna cauda

Second

seaweed cured scallops, radish & watercress salad, roasted lemon vinaigrette

Third

roasted squab, braised red cabbage, apple crumble

Fourth

adele, mission fig leather, brioche toast

Finish

semolina cake, squash compote, saffron ice cream & cocoa nibs