Our next event is Sunday, Dec 10th at 6pm at Feastly's Event Space in SE Portland (map). $60 for food, gratuity and wine pairings. After you purchase your tickets online, that will be the entire ticket price. On the day of, just come hungry!


First Course: Ribollita

Ribollita is a Tuscan bread soup. We have made this every year for Christmas for the last ten years in our house and we love sharing it around the holidays. Our tradition is inspired by Stacey’s semester abroad in Florence. This hearty soup is made with pork, white beans, kale, and bread. Paired with Tenuta di Valgiano’s Palisorti Rosso Sangiovese Blend from Tuscany.

Second Course: Turducken Roulade and Sides

Joey’s juicy turducken (yup, that’s turkey, duck, and chicken) served with gravy, cranberry sauce, molasses and pomegranate glazed carrots, and potatoes. Paired with Johan Vineyard’s Estate Blaufrankisch from the Willamette Valley.

Third Course: Robiola Fluff

A marshmallow fluff made with Robiola cheese, served with seasonal fruit and peanut crumble. Instead of a traditional dessert course, we love making a fun composed cheese course. This one is inspired by peanut butter & jelly. Paired with an off-dry sparkling rosé of Gamay and Poulsard from Raphael Bartucci from Bugey Cerdon in France.