PORTLAND, Ore. (October 24, 2017) – Known for its New Orleans cuisine served tapas-style, and its Asian/Cajun menu created by New Orleans-born, Vietnamese chef and owner Anh Luu, Tapalaya will host a Ninth Anniversary Party on Sunday, November 5th from 6 p.m. to 9 p.m. at the restaurant.
Partnering with Breakside Brewery, Tapalaya is hosting this dinner to celebrate opening its doors on November 5th, 2008. Located on Portland’s NE 28th restaurant row, Tapalaya is the city’s first and only restaurant to serve New Orleans cuisine as small plates. Tapalaya, which is a combination of the words tapas and Jambalaya, offers its contemporary Cajun/Creole tapas and its Vietnamese-inspired menu at dinner and Brunch. For the Ninth Anniversary Party dinner, the restaurant will bring the bright flavors of the Caribbean, with a key focus on Trinidad, to its contemporary Cajun/Creole cuisine, and serve the dishes with a series of specially-selected beers poured by Breakside Brewery’s Brewmaster Ben Edmunds.
This high-energy event features a six-course meal, served as family-style dishes and live musical entertainment provided by a steel drum band. The event includes dinner, six different beers, and gratuity for $65 per person.
“In Portland, a city with such amazing culinary talent and innovation, it’s an honor to be celebrating our ninth Birthday. I’m so proud of the evolution and growth of our Cajun/Creole restaurant and I’m thrilled to partner with Ben to celebrate this milestone with our customers, our staff and our friends,” said Tapalaya Chef/Owner Anh Luu.
The Ninth Anniversary Party dinner will feature Luu’s signature blend of Cajun/Creole dishes infused with the bright, bold flavors of the Caribbean, particularly from Trinidad, and artfully-paired with select beers from Breakside Brewery. The menu includes:
- Arugula Salad with Apples, Dried Cranberries, Cucumber, and Mango Vinaigrette;
- Caribbean Curry Dungeness Crab and Cassava Dumplings;
- Saltfish Fritters with Tamarind-Habanero Sauce;
- Corn Soup with Fall Vegetables;
- Beef Palau – Caramelized Sugar Browned Beef with Pigeon Peas, Pumpkin, Coconut Milk, and Rice. This dish is similar to Jambalaya.
- Dessert is a Beer Affogato Made with Breakside’s Cultivating Mass, a Bourbon, Barrel-Aged Baltic Porter, and Gelato Provided by Staccato Gelato.
Luu cultivated a special relationship with Edmunds while she worked at Tanuki. Edmunds will be on-site, personally pouring beers that have been specially-chosen for the dinner, and he will be actively engaged with the guests, describing the ingredients and flavor-profiles of each beer. The following beers will be served:
- Vienna Lager – A Vienna Lager Brewed with Imported Vienna and Pilsner Malts and German Hops;
- First Blanche – Belgian-Style Witbier with Coriander and Orange Peel;
- Stay West IPA – A Dank, Citrusy, Dry and Strong California-Style IPA;
- Fall Apple Ale – A Robust Amber Ale with Smoked Malt, Juice from Washington Apples, and Baking Spice;
- Beachcomber – A Rum, Barrel-Aged, Strong Golden Ale with Tiki Flavors;
- Cultivating Mass – A Baltic Porter, Aged in Bourbon Barrels.
Tickets for this event are available for purchase online at https://www.eventbrite.com/e/birthday-breakside-beer-dinner-tickets-39028361881.
Born to Vietnam War refugees in New Orleans, Luu and her family evacuated from New Orleans after Hurricane Katrina in 2005. With their home under 15 feet of water, Luu’s family moved to Portland, Oregon but Luu remained in Louisiana to attend school and work in several top New Orleans restaurants. She later moved to Portland to join her family and attend the Western Culinary Institute. Subsequently, Luu was hired as Second in Charge at Tanuki, Chef/Owner Janis Martin’s izakaya. Following Tanuki, Luu was hired as Executive Chef at Tapalaya in May 2013. In March 2017, Luu purchased the restaurant from former owner Chantal Angot.
Located at 28 NE 28th Avenue in Northeast Portland and serving dinner and Happy Hour daily with live New Orleans music on Tuesday and Thursday evenings, and Brunch on Saturdays and Sundays, Tapalaya serves contemporary Cajun/Creole cuisine sourcing many fruits, vegetables, meats, and seafood from local farms and farmer’s markets in Portland, the Willamette Valley and Vancouver, Washington. Gluten-friendly, vegetarian and vegan options are offered and classic menu items include Red Beans & Rice, Jambalaya, Po’ Boy Sandwiches, Crawfish Etouffée, Blackened Catfish and Beignets. Tapalaya offers a full bar, wine and beer. Signature cocktails include the Hurricane, Uptown NOLA and Sazerac.
Tapalaya is a contemporary New Orleans tapas restaurant located in Portland, Oregon’s NE 28th Restaurant Row. Inventive Cajun/Creole tapas prepared with locally-sourced ingredients from the Pacific Northwest are made from scratch with love. Born in New Orleans, and raised by her Vietnamese parents, Chef/Owner Anh Luu has introduced new menu items that are infused with the Southeast Asian flavors and ingredients from her culture, heritage and childhood. Portland’s first-and-only restaurant to serve New Orleans cuisine as small plates, Tapalaya offers contemporary Cajun/Creole tapas along with a Vietnamese-inspired special menu. Small plates are perfect for sharing and pairing in a fun and relaxed atmosphere with cheery, New Orleans décor, set to a funky beat. The restaurant offers live music every Tuesday and Thursday and Happy Hour every day. Tapalaya opened in November 2008. A combination of the words tapas and Jambalaya, Tapalaya is located at 28 NE 28th Avenue in Portland. Dinner and Happy Hour are offered daily and Brunch is served on Saturdays and Sundays. For reservations or for more information, please call (503) 232-NOLA (6652) or visit www.tapalaya.com or www.opentable.com. Find Tapalaya on Facebook at www.facebook.com/Tapalaya and follow Tapalaya on Twitter @tapalaya and on Instagram @tapalayapdx.