TOURNANT’S SEPTEMBER 6 OYSTER SOCIAL WELCOMES GUEST CHEF NIC MARAZITI FROM SOON-TO-OPEN PICCONE’S CORNER
Piccone’s Corner Chef Nic Maraziti and Bar Manager Will Stenberg to showcase seasonal dishes and cocktails from the new restaurant and butchery opening Fall 2019 on NE Sandy Blvd.
PORTLAND, Ore. – August 22, 2019 – Piccone’s Corner chef Nic Maraziti will be the guest chef at Tournant’s popular Oyster Social on Friday, September 6 with a late summer menu of handmade pasta, seasonal salads and Wallow & Root heritage meats from the restaurant’s own farm in nearby Sandy, Oregon. Bar Manager Will Stenberg will mix up a selection of cocktails from his upcoming bar menu. The Oyster Social will also feature Tournant’s much-lauded fresh-shucked Pacific Northwest oysters.
Tournant’s Oyster Social featuring Guest Chef Nic Maraziti from Piccone’s Corner
Friday, September 6; 5 p.m. to 9 p.m.; no reservations required, a la carte restaurant seating
920 NE Glisan Street, Portland, OR 97232
September 6th Oyster Social Menu with Piccone’s Corner Chef Nic Maraziti
Carta di Musica, whipped ricotta, summer squash, radishes, herbs
Heirloom tomato salad, stone fruit, summer melons, smoked walnut pesto, capers
Squid ink spaghetti alla chitarra, oysters, fennel, chili, white wine
Whole wheat orecchiette, summer mushroom ragu, herbs
Wallow & Root lamb agnolotti, corn and parmigiano broth, peppers
Lemoncello tiramisu, house made lady fingers, lemon curd, Italian meringue
Cocktails by Will Stenberg, Piccone’s Corner Bar Manager
The Cataldo: Rye whiskey, Nocino walnut liqueur, Kashmiri Amaro, Cherrybark bitters
The Roselli: Pear-infused gin, St. Germain, Zirbenz Stone Pine Liqueur, ginger, Prosecco
The Civello: Smoky rum, Averna, citrus, orgeat
About Piccone’s Corner
Butcher and heritage hog farmer Austin Piccone, will open Piccone’s Corner, a new neighborhood butcher shop, restaurant and bar, in Fall 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.