To show some love to our newest location, Caviar is waiving the delivery fee from all distances throughout Portland ($5 value) when you order from Pok Pok NW! PLUS, new Caviar users can receive $5 off orders of $25 or more. Just use the code POKPOKNW to receive both offers. Free delivery offer valid until 8/20, $5 off valid until 8/31.
CELEBRATE SHANDY & GROWING GARDENS FOR HAPPY HOUR AT WHISKEY SODA LOUNGE
Join us Wednesday, September 6th from 4-6pm for a Happy Hour to meet the collaborators behind the Nicky Farms – Gilgamesh Brewing Chef Beer Series and to toast to the end of summer! Andy Ricker and team will be there serving up special appetizers from Whiskey Soda Lounge and the last of the delicious Pok Pok Rhubarb Shandy. Tickets are $25 and include appetizers and two beers. All proceeds benefit Growing Gardens.
CHEF DAVID THOMPSON x ANDY RICKER AT POK POK NW
We have an extremely special event happening at Pok Pok NW on Sunday, September 17th. One of the world’s best chefs will be joining Andy for a Thai food celebration. Details are still to come so make sure to follow us on Instagram to get more info & tickets before they sell out!
GRILL LIKE ANDY RICKER
There’s still time to grill this summer, and what’s better than doing it like our chef who’s mastered the skill? Read Bon Appetit’s piece about Thaan, then pick some up on our Website, Amazon or at specialty grocers, including New Seasons Market, Zupan’s Market and Providore Fine Foods.
CHEF FEST HUALALAI
Andy is excited to join some of the country’s best culinary talents for this year’s Chef Feast 2017 at Four Seasons Resort Hualalai. From October 4th to 8th, the resort will host a multi-day food and wine event featuring high-profile dinners, interactive cooking classes and culinary experiences.
ANDREW ZIMMERN REVIEWS THE NEW COOKBOOK
Have you pre-ordered Andy Ricker & JJ Goode’s latest cookbook yet? It will be available on October 31st, but you can get the first word by Andrew Zimmmern here –
“Andy and JJ have done it again! This is a book you will love to cook from and a superb deep dive into an overlooked part of Thai culture. From my personal experience, this is how much of the eating is done in villages and towns around Thailand: unadorned and without the fanciful whimsy of the hotels, restaurants, and even the street foods of the big cities. The recipes in this book from Isaan—an underrepresented corner of this amazing country—are particularly thrilling to see. The lads have beautifully art directed the book as well: raw, naked flash photos for a raw and naked aspect of the local food scene. The ‘it is what it is, take it or leave it’ attitude of the bars and small eateries is so perfectly captured in the imagery that I think this could be the first post punk-Thai cookbook that I’ve ever seen.”
– ANDREW ZIMMERN