Celebrate the flavors of fall Pumpkin and spice are popping up in baked goods at all locations. Burgers are getting gussied up with porcini mushroom steak sauce. We’re ladling clam chowder, “Elephants Cure” chicken soup, and sweet potato and kale soup from our tureens. And you can smell the shepherd’s pie cooking in the oven. See October’s new menu treats Our new catering menus…
Other News
Renowned Cookbook Author Nancy Singleton Hachisu Returns to Portland to Celebrate Food Artisans of Japan
Submarine Hospitality will host a reception celebrating her new book, FOOD ARTISANS OF JAPAN Following the phenomenal success of her most recent book Japan: The Cookbook, as well as her seminal works Japanese Farm Food and Preserving the Japanese Way, in her new book Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the…
2019 Hazelnut and Walnut Sales
Thank you for your continued support and we hope to see you in November! Thank you Joseph and Danielle www.jossyfarms.com www.stationtwentysix.com Buy Now
THE FOUR TOP ROCKS: Rock Star, Recording Exec, and Band Manager Talk Music and Wine
Rock Star, Recording Exec, and Band Manager Talk Music and Wine in Episode 65 of The Four Top, recorded at The Old Portland Portland, Ore. (October 2019) – What happens when a rock star and two former record execs sit down together to talk wine and music? Episode 65 of The Four Top, in which our…
Oregon Hospitality Leaders Honored with Statewide Awards
Top Restaurant and Hotel Industry Members Recognized by Oregon Restaurant & Lodging Association [Wilsonville, OR] – Four members of Oregon’s food and lodging industry were recognized as 2019 Oregon Hospitality Industry Award recipients by the Oregon Restaurant & Lodging Association (ORLA) during the annual Conference in September. Chuck Hinman, Best Western Plus Hood River Inn was named…
Autumn is here at the Farmers Market
Fall Foods to Keep for Winter It’s a challenge as old as time: how can I eat fresh throughout the winter? Preserving food draws out the oxygen and stops the growth of microorganisms that break down freshness. So, with time spent now, come January or March you can open your freezer bags and jars to enjoy…