PICCONE’S CORNER AND TOURNANT TO COLLABORATE ON SUMMER OYSTER SOCIAL AND WALLOW & ROOT FARM DINNER – JULY 5 AND JULY 13
Piccone’s Corner Chef Nic Maraziti to preview seasonal dishes from the new restaurant and butchery opening late summer on NE Sandy Blvd.
PORTLAND, Ore. – June 18, 2019 – Piccone’s Corner will collaborate with their friends at Tournant for two exciting dinners this summer featuring a sneak peek at some of the seasonal dishes from the soon-to-open restaurant and butcher shop. The summer feasts will feature Tournant’s much-lauded fresh shucked Pacific oysters and farm-to-fire grilling, along with heritage hogs, lamb, rabbits and produce from the restaurant’s own farm, Wallow & Root, in nearby Sandy, Oregon. Bar manager Will Stenberg will also preview a selection of cocktails and wine from the new bar menu.
Tournant’s Oyster Social featuring Guest Chef Nic Maraziti from Piccone’s Corner
Friday, July 5; 5 p.m. to 9 p.m.; no reservations required, a la carte restaurant seating
920 NE Glisan Street, Portland, OR 97232
Oyster Social Menu with Piccone’s Corner Chef Nic Maraziti
Piccone’s Corner salumi board with housemade cures and treatments
Little Gem Caesar salad with extra Parmesan and whole anchovy
Blistered snap pea and spigarello salad with stone fruit and preserved lemon puree
Amatriciana alla guanciale with bucatini
House-made Italian sausage sandwich with peppers and onions
Fire-roasted house porchetta with fresh herb and summer vegetable salad
Olive oil cake with summer berries and honey whipped cream
Wallow & Root Farm Dinner with Piccone’s Corner and Tournant
Saturday, July 13; 5 p.m. arrival, farm tour, appetizers and cocktails; 6-9 p.m. dinner/dessert
46230 SE Coalman Road, Sandy, Oregon
Cost: $125 per person includes complimentary cocktail and glass of wine, multi-course family-style dinner and gratuity. Additional beverages are available for purchase.
Tickets available at: http://tournantpdx.com/events/2019/7/13/wallow-and-root-dinner
Wallow & Root Farm Menu
Freshly shucked Pacific oysters with cucumber verjus mignonette
Bounty Board featuring house-cured Piccone’s Corner salumi
Little Gem salad with farm vegetables and pickled mustard seed vinaigrette
Fire-roasted squash blossoms with house ricotta
Wild rice potato gnocchi with roasted root vegetables
Wallow & Root rabbit ragu with fusilli and pea greens
Wine-braised and string-roasted Wallow & Root lamb
Grilled Wallow & Root pork chops, Piccone’s Corner sausages, and ash-roasted summer vegetables
Olive oil cake with summer fruit and cheese
About Piccone’s Corner
Butcher and heritage hog farmer Austin Piccone, will open Piccone’s Corner, a new butchery, restaurant and bar, late Summer 2019 at 3434 NE Sandy Blvd. The 2,400-square-foot space will house a full-service butcher shop with whole-animal butchery and locally sourced meat; cured Italian salumi, including culatello, fiochetto, nduja, guanciale, pancetta and coppa; and a full-service bar and restaurant with 42 seats open for lunch, happy hour, dinner and late-night snacking. The Piccone’s Corner culinary team includes chef Nic Maraziti, head butcher Noah Grobart and bar manager Will Stenberg. Piccone’s Corner is online at www.picconecorner.com, on Instagram @picconescorner, and Facebook at https://www.facebook.com/picconescorner/
Tournant specializes in seasonal farm-to-fire cooking, immersive dining experiences, open-fire cooking classes and retreats, and operates a private culinary event space in Portland, Oregon. Chef co-owners Jaret Foster and Mona Johnson are known for their interactive communal feasts and love to turn a meal into an experience. Often served outdoors in nature, their meals are guided by the seasons and the surroundings, highlighting local bounty from land and sea. Learn about what feeds Tournant at tournantpdx.com and @tournantpdx.