Last month I hosted my fifth Secret Supper here in the Pacific Northwest; this supper’s theme was ‘Ebb + Flow and we held it right on the waterline at the beautiful Oregon coast in Rockaway Beach. Co-hosting alongside me were Danielle, Christiann, and Mona and Jaret of Tournant, along with our amazing volunteers Lena, Stephanie, Megan, Wynn, Hope, Jeanette, Karlee, and Amanda.
For this supper we’d envisioned a delicious array of fresh summer seafood dishes, and no cuisine better matched that premise than that of Portugal’s coastline. We started off the evening with sea bean-infused martinis prepared by Bull in China with delicious local House Spirits Volstead Vodka and Aviation Gin. For the appetizers, I made a simple grilled shrimp with a garlic preserved lemon sauce drizzled over it, and Christiann and the team made smoked tomato jam and Vermont Creamery chevre tarts with lemon oil. We were able to source almost all of the seafood locally and sustainably through TwoXSea and Mona and Jaret sourced the produce from local farms. Tournant’s menu included a delicious Portuguese tuna niçoise salad, grilled sardines, and a seafood stew with local clams. For dessert we had Toucinho de Ceu, (a Portuguese almond custard tart), along with a delicious dessert cocktail of House Spirits coffee liqueur + Krogstad aquavit + root beer + lemon oil + tea cream prepared byBull in China. The sound of the waves crashing against the shore, the smell of the smoke wafting over from our sandy fire, and the clinking of glasses filled with Willamette Valley Vineyards created the ultimate setting for a our beautiful end-of-summer beach cookout.
We’ve opened ticket sales for our next Secret Supper, Noble Rot, which will take place on November 12th, where we’ll enjoy the rich deep flavors of the autumn season as well as the preserved flavors of those past. You can read more and register via the link below, and can sign up for our newsletter to be notified when registration opens for future events.
I want to extend the deepest gratitude to our sponsors, whose generosity helps us to continue to make our suppers possible.
Beach House : Secret location
Grilled Shrimp with Garlic and Preserved Lemon Butter
Smoked Deep Sea Tomato Jam & Goat Cheese Tart with Meyer Lemon Oil
Sea bean infused Aviation gin or Volstead vodka + dry vermouth + lavender bitters
Grilled fresh sardines with chopped green herb salsa, fennel, arugula and charred lemon
Served with Willamette Valley Vineyards 2014 Gruner Veltliner
Salada de Atum
Tuna salad with chickpeas, egg, green beans, tomatoes, cucumbers and olives
Served with Willamette Valley Vineyards 2013 Elton Chardonnay
Caldeirada de Marisco
Portuguese seafood stew with clams, cod and potatoes, served with bacalhau toasts
Served with Willamette Valley Vineyards 2012 Tualatin Pinot Noir
Toucinho de Ceu
almond custard cake with lemon zest
House Spirits coffee liqueur + Krogstad aquavit + root beer + lemon oil + tea cream