2nd Annual Rose All Day – Saturday, August 3rd

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Rose All Day 2019-01

Join us on our award-winning patio at Produce Row Café on Saturday, August 3rd, 2019 from 11am to 5pm for a not-to-be-missed event that celebrates our love of rosé, patios and pink! Rosé All Day is our way to celebrate summer while supporting our charity partner, Make-A-Wish-Foundation! Dress up in your best pink, put on your summer hats and meet us on the patio! Choose from more than 15 rosé samples, enjoy appetizers and the live DJ.

$45.00 ticket includes welcome cocktail (frosé slushie), keepsake tasting glass, 8 tasting tokens, appetizers and pink gummies. Additional wine, cocktails and frosé slushies available for purchase.

Support our local chapter Make-A-Wish Foundation with our Rosé All Day drawing! Enter to win our grand prize trip for two to Napa, including airfare, lodging and wine tastings. Tickets are just $20 and all proceeds from the drawing will benefit our Make-A-Wish Foundation charity partner.

Purchase event tickets online here.

Beats, Brews & Brunch – Sunday, June 9th

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Join us on Sunday June 9th from 10am-2pm with DJ Rev Shines, for delicious Pro Row brunch & free beer tastings from our friends at Pelican Brewing Company!

We’ll be tasting Fly N Dry Brut IPA, Sea N Red, 3 Capes IPA, Hazy Rock Juicy IPA and Kolsch will be flowing from our taps!

Check out DJ Rev Shines on IG at @revshines

See our brunch menu at http://www.producerowcafe.com/brunch/

Learn more about Pelican at https://pelicanbrewing.com/

Portland Dining Month – 3 Courses for $33

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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.


~choose one~

French Onion Soup
classic caramelized soup, swiss cheese, baguette

Brussels Sprouts Salad vg
fried almonds, pomegranate seeds, honey mustard vinaigrette

Whole Wings
soy marinated wings, bourbon BBQ sauce


~choose one~

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


~choose one~

Chocolate Torte vg
dulce de leche, candied orange zest

Butterscotch Pudding vg
smoked salt, buttermilk whipped cream, graham cracker crumbles

Valentine’s Day at Produce Row Cafe

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Valentines PRC Flyer

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!


(choose one)

Pucker Up
vodka, grapefruit, basil simple

Whiskey Hanky Panky
bourbon, sweet vermouth, fernet branca, orange peel

Ginger Limeade
fresh lime juice, ginger puree, soda


(choose one)

Citrus Salad
frisée, citrus, fennel, olive oil, sherry vinegar, herbs, fried almonds

Grilled Sourdough
herbed cheese, roasted cherry tomatoes, basil

Potato Leek Soup


(choose one)

Steak Frites
red wine herb butter

Mushroom Risotto
porcini broth, mushrooms, parmesan, gremolata

Chorizo & Saffron Fish Stew
cod, clams, potatoes, fennel, grilled bread


(choose one)

Chocolate Torte
dulce de leche, candied orange zest

Caramel Pudding
smoked salt, buttermilk whipped cream

NYE with Occasion Vibration

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Join us on our patio this New Year’s Eve for Occasion Vibration! The party starts at 9pm, and goes all night long.  Expect the best sound, lighting and selection to make this resident DJ’s Peter Mark’s & Spencer Mile’s best yet!

Be sure to get your tickets to a NYE party that can’t be missed. Cheers!

Outdoor Uproar – Thursday, November 15th

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Join us on Thursday, November 15th from 5:30 to 9:30 for Outdoor Uproar, a celebration of the outdoors, and a charity fundraiser supporting women and girls leadership & equality in outdoor spaces. Our friends and co-hosts from Northwest Outward Bound School will be raising funds at the event for scholarships for women and girls in underserved communities.

Support this cause while having a great time with a cocktail reception including hors d’oeuvres, a signature cocktail, and wine & beer; and partake in a silent auction, adventure raffle, and paddle raise. We will be joined by renowned guest speakers including Elyse Rylander, Founder of OUT There Adventure, Alyssa Macy, COO of The Confederated Tribes of Warm Springs, and Mercy Shammah, Founder of Wild Diversity.

Fun and outdoorsy attire is encouraged, and the event is family friendly until 9:30PM! RSVP and buy tickets online here.

Chef Steven: Summer Cooking Tips

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Social Media 180726

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.”



4th Annual Posters & Pints for Pups – Sunday, August 12th

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Join us for a celebration of beer, the arts, and all things Portland! Stop by the Produce Row Cafe patio for the 4th Annual Posters & Pints for Pups on Sunday, August 12th from 3-9pm.

Support your local craft beer scene with a brewery created, one-of-a-kind limited edition Pacific Northwest Beer themed art prints only available at this event.

Breweries involved are:
10 Barrel

Additionally, a portion of proceeds from the night will go to Pixie Project, a local Portland non-profit animal adoption and rescue center.

The side patio will be dog friendly and we encourage guests to bring furry friends! We will have a kiddie pool dog party and patio games for human friends.

As much as people advise not to judge a book by its cover, you can judge these beers by their labels. So swing by grab a pint, snag a unique art print, and support a local Portland non-profit!