Higgins Restaurant introduces ‘Higgins at Home’ with authentic traiteur, offers Cassoulet Feast Boxes for Christmas dinner
PORTLAND, Ore.—Dec. 8, 2020—Higgins, Portland’s pioneering farm-to-table restaurant, is working around the quarantine by opening a “traiteur”—a deli and takeaway emphasizing the French idea that excellent food can be pre-prepared and taken home to reheat. The restaurant is also now accepting orders for Cassoulet Holiday Feast Boxes for Christmas dinner.
Higgins Traiteur is now offering a number of new dishes specially designed for taking home and reheating. Choose from starters, sandwich kits, main courses, sides and desserts, all fully cooked, refrigerated and ready to go into the oven for 20-45 minutes (reheating instructions included). The restaurant is also selling its salamis, made in partnership with SP Provisions, including Cacciatore, Soppressata, Felino, Finocchiona and Salchichón. Bottles of wine and beer are also offered to go, including a number of seasonal offerings.
The traiteur also features “Greg & Greg’s Pantry Provisions,” a collaboration between chef Greg Higgins and cheesemonger Greg Hessel of Cowbell in S.E. Portland. The pantry highlights some of the friends’ favorite cheeses, salamis, pâtés, and other delicacies.
Higgins Traiteur is available 12-6 p.m. Wednesday through Sunday. View the menu at HIgginsPortland.com, then call 503-222-9070 to place an order for curbside pickup.
Cassoulet Holiday Feast Boxes
Higgins Cassoulet Holiday Feast Boxes include a starter of applewood smoked Sockeye salmon or dips of herbed chevré; Tourain du Périgord, a deeply savory garlic soup from the Dordogne; and a salad of seasonal greens from Stoneboat Farm. The main course features cassoulet of Champoeg Farm goose with confit, cured and roasted breast, and Toulouse-style sausages slow baked in roasted goose stock with Ayers Creek Farm Tarbaise beans with a savory garlic and herb crust; or a vegetarian cassoulet of winter vegetables, forest mushrooms and Tarbaise beans. Each cassoulet comes in a special Spanish enameled steel pan. For dessert, Higgins has partnered with Michelle at Bella’s Italian Bakery for her traditional Bûche de Noël for chocolate lovers or choose holiday ricotta cheesecake with gingered cranberry compote.
Each Cassoulet Holiday Feast Box amply feeds four adults and costs $300. View the menu at HigginsPortland.com/
About Higgins Restaurant
Higgins Restaurant, Oregon’s original farm-to-table restaurant, opened in 1994 with chef and co-owner Greg Higgins using his close ties to Pacific Northwest farmers to spearhead his pioneering menus, which eventually landed him a 2002 James Beard Award as Best Chef Northwest. Co-owned by Greg Higgins and Paul Mallory, the landmark restaurant prides itself on service, dedicated wine and spirits offerings, a world-class beer program, and a showcase of the bounty of the Pacific Northwest.
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