Tournant

503.206.4463

May
19
to May 22

Rogue Serenade

This is it. A food, music and adventure-lover's dream come true! We're thrilled to be partnering up with Serenade and Northwest Rafting Company for a scenic four-day trip down the Rogue River, where guests paddle and explore by day, then gather for music and feasts around the fire at night.

Serenade founders, Austin and Kaela both have backgrounds as river guides and it was only a matter of time before they brought Serenade to a river. This trip is a culmination of everything they love and represent through Serenade: food, music, and community.

Imagine spending the day meandering the Rogue, soaking up the wild beauty of the area, followed by a live-fire communal feast under the stars with intimate campfire performances by Jenner Fox and Austin Quattlebaum...then waking up and doing it all over again.

TRIP HIGHLIGHTS

  • Four days of rafting the Rogue River.

  • Live sets of music daily, plus floating serenades.

  • Three nights of three-course meals, prepared by Tournant over live-fire and paired with local Oregon beverages. 

  • Side hikes through lush green lined creeks, on the Rogue River trail, and jumping rocks.

  • Opportunities to see bald eagles, osprey, bears, and lots more wildlife.

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Apr
8
9:30 AM09:30

Blossoming Spring Japanese Brunch

 Photo by  Seiji Nanbu

Photo by Seiji Nanbu

even for this body of dust
a guardian god!
blossoming spring

-Kobayashi Issa

Come sit and dream with us under a cloud of cherry blossoms as we usher in spring with reverence and joy.

Shauna Galante of Secret Language and Mona Johnson of Tournant collaborate to bring you the second in a series of seasonal brunches inspired by the clean flavors and simple, graceful beauty of a traditional Japanese breakfast. They wish to invoke conviviality, community and harmony as we set out on this new season blossoming with hope. 

Expect an array of vegetable dishes, pristine seafood, delightful details, and small touches that ground us in the Pacific Northwest, along with the sense of renewal and total heart-body-mind happiness that comes from a deeply nourishing breakfast enjoyed in good company. 

The meal will showcase beautiful ceramics by Careen Stoll and Carter + Rose, and can be enhanced further with matcha from Mizuba, nigori sake, peach blossom mimosas and other lovely sips and flourishes.  See below for menu and reservations. 

MENU
(subject to evolution but not substitutions)

One perfect oyster, sakura mignonette

Dungeness crab chawanmushi with sweet peas

Ota tofu, cherry blossom shoyu, spring vegetables, herbs and flowers

Green garlic and white miso broth with wakame and enoki mushrooms

Little package of sake steamed fish, ramp butter and morels

Stinging nettle and yuzu kosho pesto rice

Wild salad greens, spring raabs and shaved baby vegetables

Japanese yam glazed in miso, mirin and chicken fat

Wasabi-pickled fiddlehead fern

Salted Hakurei turnips with lots of ginger

Carrot and burdock kinpira

Cherry blossom milk pudding

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Apr
6
5:00 PM17:00

Tournant Oyster Social + Conserva

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We're so pleased to welcome back Leslie and Manuel Recio of Conserva as our special guest stars for April's Oyster Social. At Conserva, the Recio's offer a thoughtfully curated selection of specialty foods from Spain and France, including glorious Spanish jamón, which Manuel will be hand-carving to order.

Last year, Manuel received his Master Jamón Carver certification, making him one of only three master carvers in the United States. What a prestigious and delicious accomplishment! Pro tip: if you'd like to blow people's minds with Manuel's Cortador de Jamón skills at your next event, click here to learn more.

In addition to jamón and oysters (a surf and earth match made in culinary heaven if there ever was one), we'll also be serving tasty tapas highlighting some of their wonderful seafood conservas and Merit Badge will be expertly crafting cocktails at the bar.

No reservations necessary, just drop by for restaurant-style seating. Hope to see you at the table!

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Mar
30
6:00 PM18:00

Natty by Nature Wine Bar Pop-Up @ Tournant

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It was so nice, we're doing it [at least] twice!

The Valentine's Day edition of Natty by Nature, Dana Frank’s ode to natural wine and old school hip hop, was such a blast that we're all teaming up again to bring you another night of fantastic wines by the glass, paired with tasty bites and fresh beats from the 80s and 90s.

The casual, wine bar-style evening includes a welcome glass of wine and food rolling out in waves throughout the night. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of seafood fideos.

Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Reservations highly recommended. This is a convivial evening, with guests mingling, wine flowing, and food served progressively, therefore we are doing away with formal seating in favor of a more sociable gathering with room to stand or sit as you please.

Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

Can't commit? We'll be selling tickets at the door for $50/person (if not sold out) or you can just stop by for a glass of wine and good vibes!
 

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Mar
22
5:00 PM17:00

Spring Equinox Hot Pot Night w/Biwa @ Tournant

Kanpai! We're reprising our super fun and interactive hot pot night with Biwa--and this time there is much to celebrate! The 11th birthday of Biwa, the glorious arrival of spring and the simple joy of slowing down and connecting with one another over a shared meal.

There is a special quality to cooking over fire together at the table that is hard to describe… a slightly anxious anticipation that quickly gives way to a delicious glow of warmth, accomplishment and friendship, lots of smiling, lots of little cups of sake and frosty beers, and noodles to finish.

For $25/person all guests will get virtually unlimited broth, vegetables and noodles in your very own shared hot pot. You'll be doing the cooking right at your table! Ota Tofu, dumplings, meatballs, pork belly, feisty shrimp and more special items will be available to purchase a la carte to embellish your hot pot.

While we aren’t taking reservations and two to six guests is an ideal group size, please feel free to come by yourself or with the whole team…we will work it out and it will be a lot of fun.

We really hope that you will join us for this special night! 

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Mar
15
5:00 PM17:00

Tazon Pozole @ Tournant

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Pozole is good for the soul.

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) on the Third Thursdays of each month--until it gets too hot for soup! 

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. Order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

No reservations necessary—just drop by for restaurant-style seating.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
$12
 
POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
$12
 
VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
ADD-INS
 
Masa Cheddar Dumplings
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips

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Mar
2
5:00 PM17:00

Tournant Oyster Social ft. Ippai

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We couldn't be more thrilled to have Chef Jane Hashimawari of Ippai in the kitchen for our March Oyster Social! 

You may have enjoyed Jane's food at Castagna or Wafu, where she honed her craft or at the Hollywood Farmers Market where she once had a booth serving warm bowls of Japanese curry and traditional vegetable driven salads. Currently, you can find her at North Portland's beloved Milk Glass Mrkt, where she creates beautiful, seasonal plates for the bustling cafe and also puts on Ippai, her monthly Japanese comfort food pop up.

Her monthly dinners are a blend of nostalgia and craft, where Jane often features her favorite childhood foods. Ippai, meaning “full” in Japanese, captures the warmth, comfort and happiness of her mom’s kitchen growing up. 

Come enjoy dishes from Chef Jane, both comforting and new--SEE MENU BELOW!--along with fresh NW oysters and inspired cocktails from Matt of Merit Badge.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

IPPAI OYSTER SOCIAL MENU
(SUBJECT TO CHANGE!)

KENCHINJIRU...SOUP OF THE BUDDHIST MONKS (!) WITH JORINJO MISO, ROOT VEGETABLES, OTA TOFU FINISHED WITH YUZU ICHIMI $6

HAMACHI SASHIMI... WITH GREEN APPLE, MIZUNA AND WASABI MISO DRESSING $14

SAKE STEAMED MANILA CLAMS... WITH SHIMEJI MUSHROOMS, WATERCRESS, AND MISO BUTTER SERVED WITH A MINI ONIGIRI “DIPPER” $12

SHREDDED CABBAGE SALAD... WITH PURPLE DAIKON, SWEET ONION, BLACK SESAME, NORI AND CREAMY SESAME GINGER DRESSING $7

SABA SHIOYAKI...SALTED AND BROILED MACKEREL SERVED WITH DAIKON, GRAPEFRUIT, KAIWARE AND CITRUS PONZU $12

KABOCHA CHAWANMUSHI….STEAMED EGG CUSTARD WITH KABOCHA PUMPKIN, BAY SHRIMP AND SHIITAKE MUSHROOM…$8

---

ONIGIRI  …”OYAKO” RICE BALL FILLED WITH SMOKED SALMON, CREAM CHEESE, NIRA AND ROE $4

              ... “DOUBLE SOUR” RICE BALL FILLED WITH UME AND SHISO TOPPED WITH UME MAYO $3

IPPAI PICKLES $4

---

WARM BUTTER MOCHI CAKE WITH ASIAN PEAR COMPOTE AND SOFT WHIP $6

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Feb
27
6:30 PM18:30

Classic Wines Auction Fundraiser Dinner ft. Brooks Wine @ Tournant

 Photo by  Splash Worldwide

--SORRY FRIENDS, THIS DINNER IS SOLD OUT!--

This will mark our third fundraiser dinner with Classic Wines Auction and we couldn't be more proud to support an organization that last year alone raised $3.5 million for local nonprofits whose programs support children and families in need.

Here's how it works: You purchase tickets to a dinner featuring different chefs partnered with local wineries, then enjoy a five-course meal in a convivial setting paired with beautiful wines, knowing that your ticket has helped sustain good works in our community. Simple! And meaningful.

There are many dinners to choose from and we'd be delighted if you'd join us at Tournant on February 27th, where we'll be creating a seasonal meal with our signature flavors, each course with a lovely pairing from Brooks Wine. We have a special place in our hearts for Brooks--both the people and the wines--as they have supported us from the very beginning. It is an honor and a pleasure to partner with them each time.

We have a seafood-centric feast planned to showcase everything from their lovely Rieslings and other white varietals to their celebrated Pinot Noirs. Expect oysters, of course, and a parade of other gifts from the sea and the seasons.

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Feb
16
5:00 PM17:00

Lunar New Year Hot Pot Party w/Biwa @ Tournant

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We have the perfect way to celebrate Lunar New Year on February 16th. We're inviting Gabe Rosen from Biwa to the Tournant kitchen to put on a super fun and festive hot pot party!

In Japan, hot pot is called nabe. It's not only a primal and ancient way of cooking--put whatever you have into the simmering pot, eat it and then relish the incredible and nourishing broth (with noodles, perhaps?)--but also a wonderful way to slow down, connect and share a memorable meal with friends and dear ones.

Here's how it works: For $20/ person all guests will get virtually unlimited broth, vegetables, and noodles in your very own shared hotpot. Bring some friends and family along and cook together at the table. We will also have chicken and pork belly, clams and live shrimp, Ota tofu and other delights to purchase ala carte and add to your pot. You will be doing the cooking! 

What else? There will absolutely be sake, wine, and free-flowing beers and we'll be making a selection of side dishes and drinking snacks for the evening as well, plus cookies for dessert.
 
While we aren’t taking reservations and two to six guests is an ideal group size, please feel free to come by yourself or with the whole team and we'll work it out. Come get your nabe on with us!

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Feb
14
6:00 PM18:00

Natty By Nature Wine Bar Pop-Up @ Tournant

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SORRY FRIENDS, THIS EVENT IS SOLD OUT--BUT YOU CAN STILL STOP BY FOR A GLASS OF WINE (OR TWO) AND SOME OLD SCHOOL BEATS!

If the pressure of Valentine’s Day just isn’t your thing, what about tasty wine, delicious food, and great music, without all the fuss of a fancy dinner? On the right track? Well then, we’re thrilled to be hosting the first edition of Natty by Nature, Dana Frank’s ode to natural wine. Known as one of Portland’s top-notch wine pros, Dana has been nationally recognized for her wine lists at Grüner, Ava Gene’s, and Dame. She’s dedicated her career to the farmers and winemakers who work organically and/or biodynamically, those fine folks who make their wine with nothing but grapes.

Please join us for a casual, wine bar-style evening with fantastic wines by the glass (think orange wines from Central Europe, light-bodied reds from Northern Italy, and damn good Champagne), paired with the best of 80s and 90s hip hop. We’ll be cooking some of our favorite things to accompany Dana’s selections. There will be oysters, of course, and cured meats galore, plenty of tasty tapas-style bites and an enormous pan of smoky clam and chorizo fideos.

Reservations highly recommended. This will be a convivial evening, with guests mingling, wine flowing, and food rolling out in waves, therefore we’re doing away with formal seating in favor of a more sociable gathering with room to stand or sit as you please. Tickets include food and one glass of wine to get you started. Additional wine for purchase all evening at the bar.

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Feb
2
5:00 PM17:00

Tournant Oyster Social ft. Secret Language

 Photo by  Josh Chang

Photo by Josh Chang

We're so thrilled to kick off the first annual Shuck Portland Oyster Week! May this Oyster Social with guest chef Shauna Galante serve as your gateway to all sorts of oyster-centric fun throughout Portland from February 2-9!

The thing about Chef Shauna Galante's food is that not only is it gorgeous to look at, it also makes you feel so damn good. Through her Secret Language pop ups, she quietly and artfully redefines "health food" for a new era. In this bacon and biscuit bombed city, Shauna's food is like a deep, cleansing breath of fresh air. With her clean, vibrant flavors and thoughtfully sourced and prepared ingredients, you will leave feeling nourished on so many levels. 

Shauna honed her skills and palate at some of Portland's most beloved restaurants (Coquine, Mae, Biwa and Willow among them) which shines through in her nuanced and artfully arranged plates that deftly combine balanced flavors and textural contrasts with precise technique. Like with all great food, the dishes Shauna prepares are highly personal. It is the food she likes to eat and share with others, from the heart.

Come enjoy uplifting dishes from Chef Shauna (crisp salads, bright ceviches and satisfying grain and vegetable dishes are signatures) along with fresh NW oysters and other raw bar treats from us. Matt from Merit Badge will be shaking up some mean cocktails at the bar.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

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Feb
2
to Feb 9

SHUCK PORTLAND - A Weeklong Celebration of Oysters!

 Photo by  Maria Lamb

Photo by Maria Lamb

We're so thrilled to be a part of the first annual Shuck Portland Oyster Week! From February 2nd-9th, Portland will be positively brimming with oysterrific events. There will be meet 'n' eats with your favorite oyster farmers, breweries unveiling oyster beers, shucking and pairing classes, seafood feasts cooked by beloved chefs, panel discussions on the state of oysters and a slew of restaurants showcasing fresh NW oysters in dishes citywide. 

The best part about it is that these events will be raising awareness and funds to protect our oceans and estuaries, donating proceeds to our charitable partners The Wetlands Conservancy and WEBS, a local nonprofit based in Netarts, OR.

For the full line-up of events, head over to the Shuck Portland website for all the news that's fit to slurp. We hope to see you out and about, celebrating food, fun, community and the beautiful bivalves we love so much. Cheers! It's going to be a shucking great time!

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Jan
28
10:00 AM10:00

Secret Language Brunch @ Tournant

 Photo by  Josh Chang

Photo by Josh Chang

For the first time ever, on January 28, Secret Language will pop up at Tournant for a proper Sunday brunch, with bowls on bowls of clean comfort food...because January has gone on long enough, and you deserve better than that same old smoothie on a rainy weekend morning.

Rethink your resolution vibe with an all-new menu of rib-sticking, energy-transforming, immunity-boosting treats. A preview of the menu is below. Come get lit from the inside out and put some color back in those cheeks!

Menu subject to minor changes based on our farmers’ availability.

Wildflower Baking seeded rye toast, carrot hummus, caraway za’atar, pomegranate, parsley

Kabocha oat porridge, Baird Family hazelnuts, golden flaxseed, burnt cinnamon, rose

Turmeric chicken soup, Umi Organic noodles, mushrooms, wakame, soft egg, fermented chili

Celery root and coconut green curry, Squirrel & Crow red lentil kasha tempeh, black quinoa, cilantro, peanuts

Job’s tears, adzuki beans, purple sweet potato, kale, avocado, sprouted fenugreek, black sesame sauce

Winter chicories, shaved roots, roasted sunchokes, dates, toasted almonds, miso-maple vinaigrette

Cultured coconut yogurt, snowberry honey, mountain rose apple, matcha pistachios

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Jan
20
5:00 PM17:00

Olio Nuovo Seafood Supper @ Red Ridge Farms

  • Oregon Olive Mill at Red Ridge Farms (map)
  • Google Calendar ICS

**SORRY FRIENDS, THIS EVENT IS SOLD OUT!**

How fortunate we are to bring together our twin loves--fresh seafood and good olive oil--for a special evening at Red Ridge Farms. We're delighted to be cooking this year for their annual celebration, where we'll highlight local seafood and freshly milled Oregon Olive Mill olio nuovo in a multi-course feast paired with Durant Vineyards estate wines.

The evening will begin in the best way possible: with fresh NW oysters, Dungeness crab and Kramer Vineyards sparkling wine on the Olioteca Patio outside the mill. Guests will then be invited upstairs for a four course feast, with each dish showcasing a complementary single-varietal olio nuovo from the mill. Each varietal is so unique and we can't wait for you to taste them all!

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Jan
18
5:00 PM17:00

Tazon Pozole @ Tournant

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We're back with everyone's favorite pozole night to warm you up for the long, cold winter!

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) on the Third Thursdays of each month--until it gets too hot for soup! 

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. Order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

No reservations necessary—just drop by for restaurant-style seating.

SAMPLE MENU

SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
$10

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
$12
 
POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
$12
 
VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Winter Squash, Sik’l Pak (pumpkin seed salsa)
$12
 
ADD-INS
 
Braised Bacon
Queso Oaxaca Tamalito
$3
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips

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Jan
5
5:00 PM17:00

Tournant Oyster Social ft. Jolie Laide

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What a special treat to welcome Chef Vince Nguyen to the Tournant kitchen! At Jolie Laide, Vince's weekly pop up held at Langbaan on Monday nights, diners are treated to a parade of twelve thoughtful, vegetable-forward dishes, each more exquisite than the next.

While you should absolutely take the opportunity to experience one of Vince's multi-course feasts in its entirety, this will be a rare and lovely opportunity to sample some of his vibrant dishes à la carte, in casual and convivial environment.

Prior to creating vegetable magic at Jolie Laide, Chef Vince cut his classic and modernist teeth at Coi in San Francisco, Noma in Copenhagen and Castagna here in Portland. He has won legions of fans with his lively flavors, unbridled creativity, and hyper-seasonal approach to vegetable cookery. Willamette Week dubbed Jolie Laide one of "Portland's most singular dining experiences" and Portland Monthly named his pop up a "Best Unrestaurant of 2017"...along with Tournant!

This evening will be such a fun collaboration where you can enjoy signature dishes from Chef Vince (see below for what is close to the final menu!), fresh NW oysters and other little dishes from us and cocktails from Matt of Merit Badge.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

JOLIE LAIDE MENU

For Us

Butternut Squash
roasted carrot, ricotta, sweet cicely $8

Golden Beets
honey, milk skin, black lime $10

Charred Cabbage
oyster, fresh horseradish $8

Dungeness Crab
pickled garlic, mushroom/yeast broth $16

For Me

Savoy Cabbage
steamed mussels and clams, pecorino, shellfish/chicken jus $16

Pork Collar
meyer lemon kosho, brown butter, kale $16

Not Too Sweet Sweets

Fluffy Apple Sorbet
licorice, cream $5

Lemon
warm savory almond cake, frozen curd, bay leaf $6

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Jan
1
10:00 AM10:00

New Year's Day Japanese Brunch

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**SORRY FRIENDS, THIS EVENT IS SOLD OUT**

Along my journey  
through this transitory world,  
new year's housecleaning

-Matsuo Basho

Come, sit, and begin the new year with intention, reverence and joy. On January 1, 2018, Secret Language and Tournant collaborate to bring you a very special New Year’s Day brunch, inspired by the clean flavors and simple, graceful beauty of a traditional Japanese breakfast, with small touches that ground us in the Pacific Northwest. 

Expect an array of vegetable dishes, pristine seafood, delightful details, and the sense of renewal and total-mind-body-heart happiness that only comes from a deeply nourishing breakfast enjoyed in good company.  We wish to invoke conviviality, community and harmony as we set out on this fresh start, and hope you’ll join us.

The meal will showcase beautiful ceramics by Careen Stoll and Carter + Rose, and can be enhanced further with ceremonial matcha from Mizuba, nigori sake, ginger mimosas and other lovely sips and flourishes.  See below for menu and reservations. 

MENU
(subject to evolution but not substitutions)

One perfect oyster

Lucky tea egg custard

Forest dashi with mushroom, miso and Oregon pine

Black cod steamed with sake and ginger

Sea bean, Japanese cucumber and purple daikon salad with shiso

Braised kabocha with lemon and shungiku

Wakame, avocado and bleeding heart radish with ponzu

Steamed rice with green tea gomashio

Pickled things

Yuzu nama chocolate, matcha barley shortbread, citrus fruit

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Dec
21
5:00 PM17:00

Tazon Pozole @ Tournant

 Photo by  Natalie Behring

Thazzz right! TAZON RETURNS! It's been a minute, but we're back with everyone's favorite pozole night just in time to warm you up for the long, cold winter.

This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl. 

In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) on the Third Thursdays of each month--until it gets too hot for soup! 

Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. Order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.

No reservations necessary—just drop by for restaurant-style seating.

SAMPLE MENU

PORK ROJO
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
$12
 
POLLO VERDE
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
$12
 
VERDURAS
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy,
Braised Carrots & Turnips, Salsa de Arbol
$12
 
ADD-INS
 
Braised Bacon
Queso Oaxaca Tamalito
$3
 
Slow Egg
Avocado
Poblano Rajas
Queso Oaxaca
$2
 
FUNDAMENTALS
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips
 

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Dec
1
5:00 PM17:00

Tournant Oyster Social ft. The Wilderness Hunters

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We're so thrilled to welcome back Eric Bartle and Sara Kundelius, aka, The Wilderness Hunters to the Tournant kitchen! They've just returned from the East Coast where they spent the summer catching trout from fresh streams, raising chickens and turkeys and hunting elk, then cooking it all up with produce fresh from their kitchen garden.

This culinary powerhouse of a couple truly does it all from foraging, fishing, hunting, cooking, curing, preserving and baking--and they make it all look effortless (and delicious). For Oyster Social, they will be creating some signature dishes that highlight their favorite wild, foraged and preserved items. There is talk of chanterelle mushroom and smoked oyster chowder, a bison pastrami reuben and albacore tartare...yum.

For our part, we will be showcasing fresh NW oysters, whole live Dungeness crab and some other surprises. Matt from Merit Badge will be shaking and stirring up cocktails with style and we'll be donating 10% of all drink sales to #PDX4PR for hurricane relief in Puerto Rico.

Join us!  No reservations necessary, just drop by for a la carte selections and restaurant-style seating. Hope to see you at the table, friends.

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Nov
24
1:00 PM13:00

Wolves & People Oyster Social

  • Wolves & People Farmhouse Brewery (map)
  • Google Calendar ICS
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We're so proud to be featured in the latest issue of Sunset Magazine along with our friends at Wolves & People Farmhouse Brewery! To celebrate, we're heading down to the brewery in Newberg the day after Thanksgiving to pop some oysters, drink some handcrafted brews and savor this joint honor for our two small but passionate businesses. 

Come raise a glass with us at the brewery and pick up the November issue of Sunset for our recipes and suggestions for a beer-paired Thanksgiving feast!

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Nov
17
7:00 PM19:00

A Foraged Filipino Dinner by Larch + Magna @ Tournant

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Two of our favorite people--who also happen to be wildly talented chefs--are joining forces for a spectacular collaboration dinner at Tournant that you don't want to miss! 

Ryan Domingo of Larch and Carlo Lamagna of Twisted Filipino + Magna will celebrate their Filipino heritage and the bounty of the Northwest with a six-course Filipino Feast featuring fresh, local and wild ingredients.

$65 gets you a seat at the long table and a unique taste of the Philippines you'll never forget. See the phenomenal menu below then reserve your seats here.

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Nov
12
5:00 PM17:00

Dirty Radish Travel Co. Dinner ft. Chef Aaron Barnett

 Chef Aaron Barnett and his son eating their way through Lyon

Chef Aaron Barnett and his son eating their way through Lyon

If Paris is the heart of France, Lyon is the soul. Located at the confluence of the Rhône and Saône rivers, nestled between Beaujolais and the Rhône Valley, Lyon is a sophisticated city that warmly welcomes you.

Dirty Radish Travel Company invites you to experience Lyon as only a local can. Come experience a taste of Lyon and learn more about Dirty Radish Travel Company with a night of Lyonnaise fare prepared by Chef Aaron Barnett of St. Jack and La Moule.

Aaron has recently returned from a trip to Lyon and immediately fell in love with the city, the people and the classic Bouchons. The menu has been selected to showcase the best of Lyon and Oregon, including a sauce of Gamay Noir exclusively from Brickhouse Vineyards in Ribbon Ridge.

3-courses for $55 or 2-courses for $45. Additionally, we will offer a special Beaujolais and Rhône wine selections from Terroirs Originels poured by Aurelien Firadet and his wife Kellee Sandoval. 

For reservations email bonjour@dirtyradish.com. Walk-ins welcome 5:00-9:00PM, Sunday November 12th, 2017.

Dirty Radish Dinner Menu
by Aaron Barnett of St. Jack/La Moule

Starters
Salade Lyonnaise
Onion Tart
Charcuterie Plate

Entree
Coq au Vin
Quenelles
Sausage with potatoes and sauce de Gamay Noir

Desserts
Tarte au Citron
Baba Rhum
Steve’s Cheese Plate

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Nov
10
6:30 PM18:30

Wolf Ceramics Dinner @ Tournant

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SORRY, THIS EVENT IS SOLD OUT!

We are so fortunate to be a part of a community filled with talented craftspeople. We've long been fans of ceramic artist Sarah Wolf and the beautiful pieces she crafts at Wolf Ceramics, so imagine how thrilled we are to help celebrate the launch of her new dinnerware line! 

Join us as we feast together at a table set entirely with Sarah's ceramics and Parachute Home linens. We'll prepare a bountiful family-style meal inspired by the changing seasons--think savory braises, bitter greens, roasted fall vegetables and clay-pot simmered surprises. You will be greeted with a warming welcome cocktail by Angel's Envy and treated to lovely wine pairings by Ponzi Vineyards

What's more, each guest will go home with their very own ceramic bowl from Sarah's new collection. Although included in the ticket price, it holds a retail value of $45. What a wonderful, generous gift!

We hope to see you around this richly set table for what is sure to be a memorable evening celebrating craft and community. Click the button below for more details and tickets.

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Nov
9
6:30 PM18:30

Serenade @ Tournant ft. The T Sisters

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We're so happy to be partnering with our friends at Serenade again for an another festive evening of filled with food, drinks, and live music! Kaela and Austin will be your charming hosts and we'll be in the kitchen embracing the warm flavors of autumn, cooking up a rich lamb and squash tagine fragrant with exotic spices, served with fluffy couscous. There will be Morrocan appetizers to nibble along with a welcome drink by Angel's Envy Bourbon and, for dessert, a semolina cake with rosewater and pistachio. 

The T Sisters will be the featured musical guest for the evening. You'll be swept away by their lush harmonies that combine moments of breathtaking a cappella with swells of energetic indie Americana. Through their music and performance, the sisters seek to connect people through harmony and to empower young girls to live confidently and share their own art and stories with the world.

The T Sisters at Tournant with Tagine? This is one T-fest you won't want to miss! Click the button below to learn more and to reserve your seat at the table.

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Nov
3
5:00 PM17:00

Tournant Oyster Social ft. Mian

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For each of our monthly Oyster Socials, we collaborate with a chef or business we love. For November, we've got the boys from Mian in the house, which means a two-for-one dose of good food and drinks, plus a guaranteed good time.

Mian is the brainchild of double threat duo Chef Connor Martin (Firehouse, Boke Bowl, Shift Drinks) and Mixologist David Sigal (Racion, St. Jack, Revelry). They've been popping up around Portland with their seasonal-Northwest-meets-regional-Chinese food and drinks for the better part of two years now, with Connor behind the wok and David behind the bar.

Perhaps you visited Mama Huhu, their 3-month-long pop up in the Renata parking lot this summer? It was part Asian night market, part parking lot party, part small business generator and a whole lotta fun. Along with a bevy of friends and guest chefs, they served up an inspired and often irreverent rotating menu that might include mall chicken, bacon and ramp kimchi dumplings, a Szechuan seafood boil and classic fried rice and noodle dishes gussied up with peak-of-season local produce, along with strawberry shortcake soju shots and Dickel in a Box--a Dickel rye cocktail served in a Chinese takeout box. 

If you didn't make it to Mama Huhu, don't dispair. David and Connor will be bringing their signature clever cocktails, firecracker flavors and #parkinglotvibes with them to Tournant. Scroll down for for a peek at their fantastic menu! As usual, we'll be providing our fresh NW oyster service. It's going to be an East meets Pacific Northwest fest that you don't want to miss!

No reservations necessary, just drop by from 5-9pm for restaurant-style seating (though we suggest arriving early). Hope to see you at the table, friends!

MIAN OYSTER SOCIAL MENU

SUPER PERFECT START
.5 oz baijiu, .5 oz shaoxing, oyster

SMALL
Oysters on the Half Shell, Black Bean Mignonette
Pork and Garlic Chive Dumplings, Bacon Fat Chili Crisp

MED
Roasted Brussels Sprouts, Greenstate Maple, Black Vinegar, Fish Sauce (gf)
Mapo Cauliflower (v)
Raw, Cooked and PIckled Vegetables, Soft Tofu French Onion Dip (v, gf)

LARGE
Soy Braised Black Futsu, Seven Treasure Rice
Beef and Brassicas - Rib Roast, Mixed Brassicas, Fried Onions, MIAN Oyster Sauce
Malaysian Chili Crab

SIDE
Garlic Rice

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Oct
28
6:30 PM18:30

Thali Supper Club @ Tournant

 Photo by  Charles Gulling

Thali Supper Club is a communal dining experience hosted by Leena and Joe Ezekiel. Each event focuses on regional Indian cuisine and highlights the cultural and culinary diversity of the Indian subcontinent.

Join them for their annual Diwali supper in honor of India's most anticipated celebration, The Festival of Lights. There will be a feast worthy of the occasion filled with autumn bounty from our local farmers markets and plenty of good cheer. Visit thalisupperclub.com for more details and to reserve your seat at the table.

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Oct
9
to Oct 13

Secret Language all week long @ Tournant: Oct 9-13

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Photo by Josh Chang

SECRET LANGUAGE WEEKLONG POP UP!
October 9 through 13
8:30am until 1:30pm, M-F
920 NE Glisan St

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Open seating from 8:30am-1:30pm, no reservations necessary. See below for Shauna's previous seasonal menu for September to get an idea of what you can look forward to.

September Secret Language Menu

Oregon wild rice sourdough toast, avocado, sweet potato, apple, alfalfa sprouts 11

steak & egg sandwich, kale chimichurri, pickled vegetables 13

cured mackerel, birdseed crackers, jammy egg, avocado, wasabi 11

halibut ceviche, honey lime leche de tigre, chamomile 12

Persian frittata, fresh herbs, spiced walnuts, labneh, tomatoes, fenugreek 9

parched green wheat, late summer vegetables, aji crystal carrot sauce 13

summer chicory salad, toasted sunflower seed dressing, radishes 8

cultured coconut yogurt, September stone fruit, pistachio, maple 8

melon wedge, olive oil, sea salt 3

Beverages

fresh pressed ginger shot with greenstate sugaring maple 4

"golden monkey" turmeric carrot orange juice, kombucha float 8

Coffee and tea will be available for purchase through Café T. We suggest café beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

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Oct
6
5:00 PM17:00

Tournant Oyster Social ft. Chef Timothy Wastell

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For each of our monthly Oyster Socials, we collaborate with a chef and/or business we love. This month, we've hit the jackpot. Chef Timothy Wastell is probably the chef that other Portland chefs most want to be when they grow up. Crazy talented, unreasonably humble and religiously dedicated to seasonality and supporting local farms, Timothy is truly one of the shiniest diamonds in a city full of gems.

After decades spent in kitchens (DOC, Firehouse, Old Salt, and Sweedeedee among them), Timothy now has a more well-rounded life that in addition to cooking at farms and wineries also includes a full dance card as chef in residence to the Culinary Breeding Network, researcher and consultant to Oregon State University, Portland Farmers Market board of directors member, Groundwork Organics market boy, and proud papa. All of this feeds his creativity and informs his farm-focused food, making it as thoughtful as it is delicious.

Trust us, you'll want to take advantage of this rare opportunity to enjoy Tim's food. He'll be collaborating with longtime friend and fellow chef Drew Marquardt on a highly personal menu of small plates inspired by super seasonal high-brow takes on humble foods from their midwest upbringing (see MENU below). As usual, we'll be popping fresh NW oysters and our friends from Merit Badge will be raising the bar.

No reservations necessary, just drop by from 5-9pm for restaurant-style seating (though we suggest arriving early). Hope to see you at the table, friends!

SPECIAL MENU BY CHEFS TIMOTHY WASTELL & DREW MARQUARDT

Pantry Raid $13
Pickled & Fermented vegetables, Cherry wood smoked sturgeon, corned beef tongue,
homemade cheese and crackers

Crudités of October Vegetables $8
Served iced. Pickled ramp ranch

Shaved Black Futsu Squash Salad $9
Treviso, anchovy citronette, pecorino fiore sardo

Celeriac Gratin $8
Sweet onion & celery soubise, bread crumbs

Octopus Panzanella $9
Camas Country Carta di Musica, little gem lettuce, our giardiniera

Escarole, Pear & Parsnip Salad $11
Deercreek “Blue Jay” Blue, Spiced Hazelnuts and Pear Butter

Cedar Planked Sweet Potatoes $11
Miso Marshmallows & Pickled Cherry bomb peppers

Ricotta & Lovage Dumplings $16
Slow cooked Square Peg Farm “Freedom Ranger” Chicken, Hen of the Woods
Mushrooms & Pea Greens

Smoked Pastured Pork Ribs $19
Firecracker apples, Jaret’s Cider Vinegar, Mustard Greens
 

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Sep
30
6:30 PM18:30

Thali Supper Club @ Tournant

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Thali Supper Club is a communal dining experience hosted by Leena and Joe Ezekiel. Each event focuses on regional Indian cuisine and highlights the cultural and culinary diversity of the Indian subcontinent.

Their September supper will be celebration of autumn and the bounty of our local farmers markets. See below for the menu and visit thalisupperclub.com to reserve your seat at the table.

first
--
mulligatawny: granny smith apples, coconut milk, clove

thali
--
chana masala: garbanzo, dried mango, tomato
murgh makhani: chicken, fenugreek, local honey
lauki: butternut squash, curry leaves, mustard
saag: kale, apricot, hazelnuts
brussels bhaji: brussels sprout, coriander, cumin

dessert:
--
gajjar halwa: carrot, dairy, cashew
chai

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Sep
28
4:00 PM16:00

Migration Brewing Oyster Social w/Hama Hama Oyster Co.

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BEER + OYSTERS = HEAVEN. Come join us at Migration Brewing as we usher in autumn together with our friends and oyster superstars Hama Hama Oyster Company, who'll be on hand to shuck Hood Canal's finest, share stories and answer any oyster-y questions you have.

Grab a pint (or two) and a dozen freshies (or two), then sip and slurp your way to happiness. Weather permitting, we'll be on the patio, otherwise we'll be inside. Drop by from 4pm-6pm or until sold out.

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Sep
12
9:00 AM09:00

Secret Language @ Tournant

 Photo by  Josh Chang

Photo by Josh Chang

Shauna Galante has more than likely cooked you dinner at one of your favorite restaurants around Portland (Coquine, Mae, Biwa and Willow among them), but her heart really belongs to breakfast.

At Secret Language, her breakfast and lunch pop up at Tournant, you'll find thoughtful, nourishing fare along with fresh pressed juices and wellness cocktails to kickstart your morning.

They say breakfast is the most important meal of the day. Come find out why.

Monday, September 11th and Tuesday, September 12th. Open seating from 8:30am-1:30pm, no reservations necessary. See below for peek at Shauna's seasonal menu for September!

Secret Language Menu

Oregon wild rice sourdough toast, avocado, sweet potato, apple, alfalfa sprouts 11

steak & egg sandwich, kale chimichurri, pickled vegetables 13

cured mackerel, birdseed crackers, jammy egg, avocado, wasabi 11

halibut ceviche, honey lime leche de tigre, chamomile 12

Persian frittata, fresh herbs, spiced walnuts, labneh, tomatoes, fenugreek 9

parched green wheat, late summer vegetables, aji crystal carrot sauce 13

summer chicory salad, toasted sunflower seed dressing, radishes 8

cultured coconut yogurt, September stone fruit, pistachio, maple 8

melon wedge, olive oil, sea salt 3

Beverages

fresh pressed ginger shot with greenstate sugaring maple 4

"golden monkey" turmeric carrot orange juice, kombucha float 8

Coffee and tea will be available for purchase through Café T. We suggest café beurre, an energy-boosting coffee drink with a proprietary blend of grass fed butter, extra virgin coconut oil and cacao butter.

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