Category Archives: Food & Drink Specials
Treat yourself to a three course meal at Produce Row for Portland Dining Month! Enjoy three courses for $33, for the entire month of March, with house favorites such as our legendary French Onion Soup, or try something new, like our Chorizo & Saffron Clam Stew! See our menu below for full offerings.
French Onion Soup
classic caramelized soup, swiss cheese, baguette
Brussels Sprouts Salad vg
fried almonds, pomegranate seeds, honey mustard vinaigrette
soy marinated wings, bourbon BBQ sauce
Smoked Pork Loin
borlotti beans, romesco sauce, baby kale
Chorizo & Saffron Clam Stew
clams, chorizo, potatoes, saffron tomato broth, grilled bread
Leek & Mushroom Risotto vg
leeks, assorted mushrooms, fontina, basil
Chocolate Torte vg
dulce de leche, candied orange zest
Butterscotch Pudding vg
smoked salt, buttermilk whipped cream, graham cracker crumbles
Treat your special someone to a three-course meal and cocktail at Produce Row Café this Valentine’s Day! Make a reservation for our chef dinner that includes starter, entrée, dessert, and welcome cocktail for $39 per person. View chef dinner menu below and of course our 24 taps will be pouring and our regular menu will be available, too! Call 503-232-8355 to reserve a table today!
vodka, grapefruit, basil simple
Whiskey Hanky Panky
bourbon, sweet vermouth, fernet branca, orange peel
fresh lime juice, ginger puree, soda
frisée, citrus, fennel, olive oil, sherry vinegar, herbs, fried almonds
herbed cheese, roasted cherry tomatoes, basil
Potato Leek Soup
red wine herb butter
porcini broth, mushrooms, parmesan, gremolata
Chorizo & Saffron Fish Stew
cod, clams, potatoes, fennel, grilled bread
dulce de leche, candied orange zest
smoked salt, buttermilk whipped cream
Chef Steven Woerdehoff of Produce Row Cafe dishes up some serious food knowledge on summer food to serve at parties!
Q: What side dish would you recommend for a summer party?
A: “I would recommend a watermelon salad. I do this one a lot during the summer when we have guests over to the house. I cut seedless watermelon into 1 inch squares. Toss them with just a few dashes of St. Germaine. Stack them on a platter and top with balsamic redux, salted & roasted pistachios, feta, and baby mint leaves. Super refreshing!”
Q: Should I stay away from anything spicy or can spicy side dishes still work?
A: “Never shy away from spice! I grew up with my Korean Mother so pretty much every side dish was spicy. Maybe too spicy. Spice is good. Especially in summer when there is a good breeze.”
Q: How much of the side dish should I make in relation to my main course?
A: “It depends on the dish and your guests. But as a rule of thumb, I make side dishes 1/2 of the amount of the main course.”
Q: Should you only stick with produce that is in season?
A: “Here’s the thing. Everything is in season somewhere. Name one week out of the year that you cant find strawberries. But, a package of blueberries from hood river in peak season is going to be sooo much better than something from Cali or Mexico in off season. So if possible, stick to seasonal, local, and delicious.”
Q: How do I pick produce to use/cook with in the summer?
A: “Taste it. That’s literally the only way to know if its good or not. A lot of grocery stores let you “taste”/steal a berry or 2. Or they have samples out. Just because its seasonal doesn’t mean that its good. And same with local. There are a lot of good websites out there like Oregonfresh.org, Cuesa.org, foodgeeks.com, etc.. that can tell you what’s good and seasonal in your area.”
Q: How can I tell which produce is best while still in the store?
A: “Again. Taste. I will also stab my thumbnail in certain fruit or veggies. For one to test for ripeness, and for 2 so I can smell and taste it. Yes, its a little messed up. But if you want the best, you gotta taste it!”
Q: How can I make a simple dessert dish that will impress everyone?
A: “I really love simple desserts. Fresh really ripe fruit, Fage Yoghurt, Honey, and sea salt. Nothing could be simpler. And it tastes so good, it seems like it should be bad for you. But its all natural, full of probiotics, and satisfying. My wife’s go-to is Chevre Cheesecake which is also “simple” but very feminine, delicate, and delicious.”
Q: Can I make a dish that incorporates the summer produce?
A: “You can do whatever you want! Good course of action would be to look up those local produce food guides. Pick a vegetable that you like, and go from there. One secret that I like to do is google. Google say “asparagus.” but tag on your favorite chef. I.e. Heston Blumenthal asparagus recipe. It gives you some great ideas. Granted, some of them are way too intricate. i.e. Heston’s recipes. But going through the websites and images, you will find something that everyone will be happy with.”
Q: Should my dessert be in line with the rest of the menu or should it stand out on its own?
A: “I think a dessert should stand on its own and have its own identity. Granted, I am married to a pastry chef. But I think back to my first dining experience at le pigeon. Everything was really good. But those Fois Profiteroles made the meal. We had a similar meal at the South Store Cafe in Hillsboro. They had an invite only pop up recently. The final course really put the exclamation point on the night. The pastry course was too good. Kudos to Pastry Chef Lori Darnell on that one.”
It’s (unofficially) summer ! The kids are out of school, summer travel plans are made, you are itching for a vacation, and you are ready for some quality time by the pool. But what happens when vacations fall through and the heat rises making the excitement wear thin? You go out and explore, obviously, the beautiful city that we live in. Explore Portland! Walk around 23rd, grab some Snickerdoodle ice cream at Salt & Straw, buy a book or two at Powell’s, and discover parts of Portland you’ve never seen before. And when it gets to be too hot to keep walking around outside and you are looking for a tropical vibe, stop by Produce Row Cafe and enjoy some adult-only slushies! That’s right, your childhood memories of hot summer days are now in an adult form. You’re welcome. Enjoy a refreshing Watermelon Frosé or a yummy Jim Beam Yuzu Sour and take in the summer season with us! Sit out on the patio under some shade or inside with the AC blasting cool air. Our slushies are the perfect start or end to a long day of exploring in the Rose City!
Celebrate the 5 year anniversary of Gigantic Brewing with a birthday brunch on our patio, Sunday, May 7th from 11am to 3pm. Enjoy Gigantic’s Too Much Coffee Man (imp. black saison with cold brew coffee) and Gigantic-n-Juice (IPA with oj, pineapple and tangerine juice beermosa.) Drink up on these special brews, and eat up from Chef Brendan’s newly created brunch menu for Produce Row. Ben Love will be spinning funk/soul records and there will be swag giveaways!
About Gigantic Brewing: At Gigantic we only do two things: make the best damn IPA in Portland, Oregon and produce seasonal, exciting, flavorful beers, most of which will be brewed only once. Our goal is simultaneously to create new interpretations of classic styles and to ignore those same style guidelines completely and brew whatever our creative natures produce. We hold ourselves to a simple principle – Never Give an Inch. We vow to start small and (stubbornly) stay small, focusing our efforts on making exceptional beer, rather than a lot of beer. When you drink Gigantic, know that we didn’t just put our names on the label – our effort, imagination, and dry wit are in every bottle.
Bring your sweetie to Produce Row Café on Valentine’s Day, Tuesday, February 14th, for Three Courses for 45.00! Add three wine pairings for 20.00.
Make your reservation by February 7th and enjoy a welcome cocktail on us! (Americano: Campari, Sweet Vermouth & Soda) Call 503.232.8355 to reserve your seats! Seatings are available at 5:30, 7:00, and 8:30 pm.
(And don’t fret, our regular menu is also available for those of you that get warm and fuzzy about our 24 beers on tap and have crushes on our Burger and pub grub.)
See Chef Brendan’s Valentine’s 3 Course Menu:
Miso Leek Consommé
Wine Pairing: 2013 Foris Dry Riesling, Rogue Valley, Oregon
garlic parmesan crostini
Drunken Olives, Gigande & Scarlet Runner Bean
garlic olive oil crostini (v)
Wine Pairing: 2014 Row 503 Pinot Noir, Willamette Valley, Oregon
Smoked Salmon Linguini
charred broccolini, shallots, shiitakes, garlic, chevre cream sauce,
onion confit polenta cakes, broccolini, demi-glace
Oregon Mushroom Sauté
onion confit polenta cakes, lacinato kale, mushroom demi-glace (v)
Wine Pairing: 2014 Del Rio Vineyards Syrah Port, Rogue Valley, Oregon
Rogue blue cheese, apple syrup, hazelnut and chocolate crust, Dark chocolate, pomegranate Chantilly cream
Warm Brandied Chocolate Fondue
Cozy up to colder weather, with a pint of Guinness and bowl of chowder– only $10 on Thursdays and Fridays! Stop by for lunch or an early dinner for this comforting special!