We are welcoming Spring with a number of special events, a new happy hour at Tusk, seasonal recipes, high-fives, and menus that feature more local produce every day. Winter is a memory, dear reader, and we’re not looking back.
We always get lots of questions about Sarah Wolf’s bowls at Tusk. The native Oregonian will have even more work at the restaurant after she showcases her new Ash Dinnerware during a Mother’s Day brunch collaboration with Naomi Pomeroy, Sam Smith, and Colibri. Yes, you’ll be able to place orders at the brunch. And, yes, you should make reservations.
Naomi probably needs no introduction. Between Beast, Expatriate, and her new custom floral studio, Colibri, this James Beard award winning chef is always finding ways to change the game. As if she wasn’t busy enough, she’ll be teaming with Sam Smith on the Mother’s Day brunch menu at Tusk. And Colibri will have even more flowers at Tusk than usual, including a collaboration with Wolf Ceramics you can buy your mom. If you want to come, click here.
Home of Portland’s “No. 1 Tortas” since 2013, Guero also serves a mean Cart Bowl that can easily be consumed multiple times a week (trust us). We suffered withdrawal symptoms when their cart closed pending their move to a permanent home, but their bright and friendly dining room made it all worthwhile.
Tusk is throwing a wine dinner party with Grant and Renee Coulter of Hundred Suns Wine to celebrate their soon to be released 2016 wines. On April 11th at 7:00pm, enjoy a Tusk family style tasting menu inspired by these Willamette Valley wines while Grant and Renee pour their newest vintage. Tickets are limited and can be purchased here.
Ava Gene’s is excited to host Nancy Singleton Hachisu, author of Japan: The Cookbook. Join us for a collaborative dinner on Monday, April 23rd from 5-10pm, with a special menu including recipes from her book along with some Ava Gene’s favorites. Nancy will be here signing books, which will be available for purchase. Make a reservation here. If you are interested in the book but are unable to attend dinner, get 20% off and free shipping by going here and entering the code AVA20 at checkout.
Our friends at CAP Beauty just released a book, High Vibrational Beauty, and we’re celebrating with a special brunch at Tusk on April 28th from 9am-2:30pm. We’ll be incorporating some of the recipes from the book into the menu, and they’ll be here to sign, sell, and talk about it. Make a reservation here.
Weekends even better at Tusk with happy hour and more
Tusk is now serving a happy hour food and drink menu from 2:30pm-5pm on the weekends. Yes! Happy Hour! We’re also opening at 9am and taking reservations for brunch. But, of course, walk-ins will still be welcome. Come check out the new and improved weekend schedule on our new and improved patio!
As soon as we started serving this cake at Tusk, people started asking for us to include the recipe in the newsletter. Hope you enjoy making it and eating it as much as we do. Get the recipe here.
We know it’s really Spring when the first asparagus arrives at the restaurants. Thanks to our friends at Groundwork Organics, that moment has arrived. To celebrate, we are sharing a frittata recipe from Joshua McFadden’s Six Seasons that draws on the best produce currently available. Get the recipe here.