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Friday, April 10: Molasses-Brined
12oz Pork Chop
Your “behind the scenes” and “how to finish dinner” video for tomorrow’s sold-out pork chop dinner is ready! —>
As you’ll see, this dinner is served with Tavern’s truffled mac & cheese and bacon collard greens.
EXTRAORDINARY WINE PAIRING:
There’s a remarkably cool, unusual, delicious wine available with the pork chop dinner, made unlike any wine in America, and it proved to be THE perfect pairing. My explanation of “ripasso” is available in the video at right. Add a bottle to your order if you’d like by clicking here
For Tuesday 4/14:
Prosciutto-Wrapped & Stuffed “Frenched” Chicken Breast
“Frenched” = breast, rib, shoulder & 1/2 a wing. Stuffed with tallegio cheese and leeks, served with Oregon wild rice pilaf and a strawberry thyme pan sauce.
Thanks to you, we’re up to about 270 meals per week to people who really need them.
—“Thank you doesn’t come close… to expressing how grateful my family and I are for your generosity! We are In a position that I never in a million years thought we would find ourselves. I know we are not alone in that. I cannot begin to tell you how much it means to us to have a wonderful hot meal! With love, ___
—“I really want to say thank you… for this wonderful food for me and my other half. I drive school bus in Lake Oswego. This food for us for one night is helping us. You guys are amazing…”
—“I think what you guys are doing… for those who lost there jobs is absolutely amazing. I think this virus has really brought out the good in people. Thank you for all you do.