WEAR A MASK.
LOVE ONE ANOTHER.
END POLICE BRUTALITY.
BLACK LIVES MATTER.
Now taking pizza orders for:
Thursday – 5/13
Friday – 5/14
Saturday – 5/15
Pickup slots available between 4pm – 7pm
Bagel orders – 5/16 – 10am – 1pm
One stop shop…
Add salad, bread, produce, beer, wine, to your order!
Bagel weekend!!! (menu at bottom of page)
Pizza menu is at the bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
Orders are first come first serve and will be closed when sold out
All payments will be made prior to pick up
If you want to tip, you can find the option on the order form, no cash is accepted at the restaurant
Pre-ordered, pre-paid, zero contact pickup only
Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
Salads are boxed, undressed and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in upper part of oven, turn oven to 400. Place pizza immediately on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until cheese is melty.
Baguette – Shepard’s Grain wheat flour – NO baguette this week
Individual Whole Grain Hearth Focaccias – Red Fife whole wheat flour, whole rye flour, high gluten white flour, semolina, sunflower seeds, olive oil
Asparagus, green garlic, parmesan
Spring onion, blue cheese, pistachio
Ciabatta – Sifted whole wheat, high gluten white, whole rye
Pistachio, Rosemary, Honey, Buckwheat – durhum wheat, Edison whole wheat, buckwheat, high gluten white flour, pistachio, rosemary
Sesame Whole Grain – Red fife whole wheat flour, whole rye flour, high gluten white flour, tahini paste, sesame seed
Bagel Chips – Thinly sliced, toasted, olive oil and sea salt
MAY IS OREGON WINE MONTH!
Here at Tastebud we have always prided ourselves on supporting local farmers, which includes local winemakers. The month of May historically celebrates the winemakers who work so hard to make awesome wines to compliment the abundance of fresh, local veggies that our beautiful state is lucky to produce.
This week we want to introduce you to Tim Malone, winemaker from Timothy Malone Wines out of the Willamette Valley. Tim is a transplant from NY and has worked with noted winemakers from Cameron and J. Christopher. His Nebbiolo Rose grabbed my attention years ago because it is so light, and delicate, and dry… and DELICIOUS (did I mention affordable)?!! This week we focus on three of his wines. They are limited, so please grab them up quickly!
–2020 Timothy Malone, Nebbiolo Rosato, Columbia Gorge -$18
Fruit from Garnier Vineyards near Mosier. Direct pressed. Native ferment in steel with light filtering prior to bottling. Racy and saline with textural strawberry fruit on the palate.
–2018 Timothy Malone, Melon Deux Vert – $20
Fruit from the Deux Vert vineyard in Yamhill-Carlton. Native ferment in steel. 12 months on the lees with no stirring. Unfined and unfiltered. Rich honeysuckle tones on the mid palate tinged with an oceanic quality that draws a direct connection to Muscadet. Finishes with distinctly tangy citrus like yuzu.
–2018 Timothy Malone, Pinot Noir, Willamette Valley -$24
Fruit from Leah’s Vineyard and Oliver Springs in Chehalem Mtns, La Colina in Dundee hills, and Cancilla in the northern valley by Gaston. Tim works in his new oak in the Willamette Valley cuvee, so the profile is marked by wood and balanced by the rich and deep fruit that the ’18 vintage afforded. Totally destemmed with a native ferment. Ethereal red fruits from the Chehalem Sites countered with earthier base tones from La Colina. A complete wine that drinks very classy for the price!