An Extra Special Aperitivo

Another Exciting Aperitivo

Tonight's Aperitivo

This Week's Aperitivo

This Week's Happy Hour and Lingerie

Stop by for this week's Aperitivo featuring the sound stylings of DJs Vision Quest & Stoned Werewolf. Stick around after happy hour for an extra special lingerie fashion show organized by our friends over at Lille. With the weather settling in for lengthy stay, why not spend a cozy Friday evening with us. It's always nice to see you.

October Market Dinner at Holocene

Please join us this Monday October 25th for the latest edition of our Market Dinner series. We're focusing on the Italian Alps this time. Reservations are required and we ask that you RSVP by this Thursday if you plan on attending. The dinner will begin around 7:00. We hope you can make it. It's always nice to see you

cheers

Tonight's Aperitivo

InFARMation (and Beer!) on Tuesday

Since August, we've been hosting Friend of Family Farmer's monthly get together and discussion forum, InFARMation ( and Beer!). We're excited for this month's installment. Stop on by and join the discussion.

This week's Aperitivo menu

Thanks for the support!

Photo by Genevieve Delinger

We want to thank PICA for a week and a half of solid good times at TBA. We'd also like to thank all who came out to support all the visiting and homespun artists. Sadly, we didn't get to go to any performances this year, but we got to watch many of them on the big screen outside in the beer garden at The Works. They all looked interesting from our vantage point. We look forward to TBA 2011. Lastly, our little taco booth was a success and we owe it all to the community. We had fun and we hope to do it again real soon. Thanks a bunch. See you next time.

Cheers

Aperitivo Happy Hour

Tonight's Aperitivo

The Menu For Sunday Night's Market Dinner

TBA Closing Night Market Dinner

19 September 2010

Upon Arrival

Grilled Pepper & House Ricotta on Little T Baguette

Fines Herbes Gougéres

Torre Oria N/V Cava

…

First Course

Tomato, Cucumber, Sumac & Belper Knolle

Corn, Toasted Farro, Lobster Mushroom, Duck Egg & Persillade

Cameron 2009 Giovanni Pinot Bianco

…

Second Course

Smoked Aleppo Pepper Sausage

Chicken Baharat

Spoon Salad & Market Greens

Goat Milk Labneh, Muhammara & Syrian Pickle

Wood-Fired Yogurt Flatbread

Cameron 2008 Dundee Hills Pinot Noir

…

Third Course

Buttermilk Pudding, Cardamom/Black Pepper Peaches & Pistachio Shortbread

Arak, Mint Tea & Wildflower Honey

Tickets are still available for Sunday's TBA closing night / Market Dinner. We're very excited. Reservations are required and can be purchased through the TBA box office or online here. We hope to see you.

Our TBA Booth. Now in Stereo!

Well, it's up and wired for fun. The past four days have been a blast at The Works. We're overjoyed to see so many dear friends on a nightly basis. Seems as if we're making a whole bunch of new friends too thanks to our pork belly tacos. We're giving the belly tacos a rest tonight, but rest assured that they'll be back tomorrow night. Come by The Works tonight, grab a smoked pork taco and a delicious piece of Hermiston watermelon with chili, lime and salt. We'll keep the fire pit stoked for you.

Also, just a little reminder about the Distillery Row/Holocene happy hour tomorrow night at The Works. The event kicks off around 9. We've got a whole lineup of delightful little bites That'll be for sale between $1 and $4. We hope you'll attend. It's always nice to see you.

(A New Look For) Aperitivo

TBA! TBA! TBA!

After months of planning, TBA is finally here. We stopped by Washington High School today for a preview stroll through the hallowed halls. The place is electric! Droves of volunteers are busy with finishing touches. This is truly our favorite time of year. It's going to be a jam packed week leading up to Thursday's opening night extravaganza. Stay tuned...

Tonight's Aperitivo

Happy Hour Meatball Mix

A few shots of the meatball mix that we put together for last week's Aperitivo Happy Hour. Autumn is approaching, the sun light is incredible right now and we're loving the cool nights. Stop by Friday for a glass of Cava. It's always good to see you

This Week's Menu & A New Poster

House Dills

This Week's Aperitivo Happy Hour

Still building

Aperitivo Happy Hour

If you build it...

Today officially began the building of our base of operations for The Works. We were pleased to spend the afternoon in the workshop with Brother Giles. With TBA a little over a month away, time is of the essence. However, we can think of no better foreman for the job than BG. We look forward to spending the upcoming weeks in his presence learning, laughing, collaborating and just enjoying the process. We'll keep you posted on our progress. Stay tuned...

aperitivo happy hour

Ladies and Gentlemen

We're pleased to announce our involvement in this year's Portland Institute for Contemporary Art Time-Based Art Festival. TBA will run for ten days from September 9-19. The festival is eight years old this year and we're honored to be a part of this revered annual event. TBA's ad hoc base of operations and late-night gathering spot, The Works, is going to be located at Washington High School in SE Portland for the second year in a row. We've worked alongside festival organizers to put together an exciting program of food-based events throughout the festival's ten day run.

First to mention is the nightly taco stand that we'll be running at The Works. The stand will be open every night from 10 p.m. until 2 a.m. We'll be serving meaty/veggie tacos and grilled Mexican style corn on the cob. Brother Giles Neale has designed and is building a dream beach-style palapa to house the operation. Pork belly tacos anyone?

Secondly, we'll be teaming up with the mighty Distillery Row to bring our Aperitivo happy hour uptown to The Works on Tuesday September 14 at 9:00 p.m. The Distillery Row Collective will be mixing up an impressive array of libations featuring locally distilled spirits and we'll be making myriad tapas-style snacks priced between $1-$4 to accompany the cocktails.

Next up, we'll be hosting a late-night Bloody Mary breakfast at The Works the last full night of festivities, Saturday September 18. The party will kick off around 11:00pm and the bar will be mixing up a bunch of inspired takes on this venerable breakfast staple, featuring our house-made pickles. In addition, we'll be selling breakfast sandwiches complete with our house-made Vietnamese sausage and the ridiculously delicious bread of Little T Bakery.

That brings us to the final act. We're overjoyed to be handling the festival's closing night dinner this year. On Sunday September 19, we'll be setting up tables underneath the two rows of towering trees in front of Washington High School for an extra special TBA edition of our monthly Market Dinner series. The three course dinner will be served family style and will feature wine from our dear friends at Cameron Winery in Dundee, Oregon. Dinner will begin around 6:30 p.m. We're currently visiting markets and talking to farmers to put together a menu that will best highlight the local seasonal organic produce available in mid to late September. Stay tuned for the menu and event updates. The dinner is priced at $45 per person with wine (gratuity not included). Please note that reservations are required for the closing night dinner. PICA is handling all ticketing for this event. Seats can be reserved in person at the TBA box office - the handsome shipping container in front of Washington High School - or online at www.pica.org.

We trust the rest of your summer will be splendid and hope you'll join us for at least one of these events in September. It's always nice to see you.

cheers,

Pork n Beans

Just a couple of shots from the run up to yesterday's Aperitivo happy hour. Those handsome slabs are pork bellies. After an overnight cure in salt/sugar, we braised them in a smoked pork broth and then crisped them with some nicely ripened peaches. Smokey, salty, sweet and delicious. They came out pretty darn good. Also those little legumes swimming in oil are ceci beans. We cooked them up with a bit of hibiscus and garlic and served them with a spicy harisa and some house cured salt cod. Pretty good as well. Stop on by our happy hour next week. It's always nice to see you

cheers

Join Us For Dinner In August

Tacos and Raspados

Photo by Jarkko Cain

Photo by Jarkko Cain

Photo by Jarkko Cain

photo by Patrick Leonard

Photo by Patrick Leonard

photo by Patrick Leonard

We're hard at play enjoying the great weather and long days. A few weeks back Holocene hosted our beloved PICA's 15th birthday party. The shots above are from the ad hoc taco and raspado stand that we opened for the night out in front of the space. I can't imagine how it could have been any more of an enjoyable evening. The sweltering afternoon heat made the cool raspados an instant hit. And those smoked pork tacos had even vegetarians a little weak in the knees We were sincerely overjoyed as friends, family and strangers strolled up to sample our humble take on a Mexican street party.

Thanks for coming out.

Salud!

The Last Day of June! Really?

We're a little spooked that it's the last day of June already. Well, it seems the only thing to do is get to it and take advantage of the good weather and delicious market offerings while they're here. We stopped by the Wednesday Portland Farmer's Market this morning and snapped a bunch of shots before the bell. Things are looking good down there. From all reports it's going to be a fairly short cherry season. We're busy pitting and canning while they're available. It'll be a shame when they're gone, go get em!