Blossoming Spring Japanese Brunch
Our New Year’s collaboration was such a wonderful success that we’ve teamed up with Shauna Galante of Secret Language to bring you another thoughtful and nourishing brunch inspired by the clean flavors and simple beauty of a traditional Japanese breakfast.
Sit back, sip a peach blossom mimosa and enjoy a seasonal parade of jewel-like little dishes we’ve dreamed up for you, highlighting spring’s finest crisp/tender roots, shoots and blooms, pristine seafood, soothing broths, bright pickles, umami-laden spoonfuls, and hand-foraged wild things.
This joyful experience will take place under a breathtaking installation of cherry blossoms by Gwendolyn Jane and will showcase beautiful ceramics by Careen Stoll and Carter + Rose, matcha from Mizuba and seasonal gifts from our favorite farmers and foragers. See below for menu and reservations.
At this month’s Oyster Social, expect the surf ‘n’ turf of your dreams: Fresh Pacific Oysters + Hand Carved Spanish Jamón!
We are so pleased to welcome back Leslie and Manuel Recio, friends, farmers and owners of Conserva, where they import a delightfully curated selection of specialty foods from Spain and France, including that glorious Spanish jamón, which Cortador Manuel, aka The Iberico Carver, will be hand-slicing to order.
In addition to jamón and oysters, we’ll also be serving tasty tapas and some of their wonderful seafood conservas. Mighty Matt from Merit Badge will be expertly crafting cocktails at the bar.
When: Friday, April 6
Time: 5pm-9pm, drop in seating, no reservations necessary
Where: Tournant, 920 NE Glisan Street
Iron, Fire and Brine
We’re so pumped to be a part of Hama Hama’s legendary Oyster Rama this year! This annual tidal gathering at the farm is a delicious and educational celebration of all things oyster-y and good in life. It also benefits several Hood Canal nonprofits that help keep our beloved PNW waters healthy and thriving.
The Rama is open to the public and runs from 12-6pm. Before the party starts, we’ll be teaching a hands-on class exploring the fundamentals of open fire cooking. You’ll sip wine from Napa Valley’s Hayfork Winery while learning to cook cedar planked fish and cast iron seafood pozole, then sit down and feast with us! Find more delicious details below.
When: Saturday, April 21
Time: Class from 11am-1pm, reservations necessary
Where: Hama Hama Oyster Farm, Lilliwaup, WA