We are now serving brunch every Saturday and Sunday! Menu items will change based on seasonally available produce, but look out for items such as…
…Steel-cut oats with dried fruit, toasted nuts, and brown sugar.
…French toast with raspberry compote, whipped cream, and maple syrup.
…Salmon plate with toasted rye, soft egg, pickled red onion, mustard seed, capers, arugula, and cream cheese.
…Poached egg over fromage blanc polenta with mustard greens and sprouted grain & seed toast.
…Sweet potato kale hash with red peppers, onions, crisp sage, browned butter eggs, and toast.
…Fried green tomato sandwich with over-easy egg and roasted pepper aioli.
Tabor Bread has been nominated as one of Edible Portland’s Local Food Heroes in the Food Artisan category. We’re proud to be selected alongside an inspiring array of other food artisans, retailers, restaurants, and farmers for this award!
Voting closes May 31st. If you’re as crazy about local grains, fermentation, freshly-milled flour, and beautiful breads and pastries that support local farms and local economies as we are, then vote for us here!
Join us this Friday for the last in our 3-part supper series exploring Oregon-grown whole grains.
Chef Kathryn Yeomans transforms Red Fife Wheat, an heirloom red wheat variety that is particularly well-suited to the Northwest, throughout a four-course meal. Try this whole grain milled, puffed, sprouted, and toasted, alongside other seasonal and local ingredients. The full menu is posted below. Vegetarian options are available.
Tom and Sue Hunton from Camas Country Mill join to talk about their experience with Red Fife.
Suppers are by reservation only and cost $35. Tickets can be purchased online here. Seating is very limited. Doors open Friday at 6:30pm, supper starts at 7pm.
Red Fife Wheat
Sprouted Grain & Seed Bruschetta
with lemon ricotta, wood oven-roasted asparagus,
green elephant garlic, & chervil
Toasted Red Fife Fregola
Sardinian pasta with fennel, leeks, & manila clams
Spring Lamb & Red Wheat Boule Spiedino
with porcini bread salsa, & wheat berry salad with spring herbs & arugula
Wheat Berry Caramel Custard
with orange flower water & fresh strawberries
When: Friday, March 28th. Doors open at 6:30pm, supper begins at 7pm.Where: Tabor Bread, 5051 SE Hawthorne Blvd.
We’ve got our menu set for our first Whole Grain Supper, which will feature Rye. Check it out below, and keep in mind – if you want a vegetarian, vegan, or dairy-free option, we’ve got delicious versions of the menu to accommodate!
Supper is by reservation only and seats are filling fast, so sign up soon!
An Amuse of Smoked Salmon on Rye Crisps with Lemon, Wasabi Tobiko, Chives, & Rye Sprouts
Mountain Soup; a Rich, Spiced Broth with Cabbage, Fontina, & Toma Cheese on Rye Bread, Gratineed with Cognac
Wood Oven-Roast Duck with Cherry-Rye Gastrique; Rye Berries, Parsnips, & Caraway; Pears in Mustard Syrup & Grilled Radicchio
Sultsina; a Rye Flour Karelian Crepe with Cinnamon Ice Cream
Tabor Bread’s Whole-Grain Supper Series will feature different whole grains in three-course suppers, lovingly prepared by Chef Kathryn Yeomans.
Suppers are by reservation only. Each is $35, or buy tickets for all three and get a 10% discount. Doors open at 6:30, supper starts at 7.
- Friday, February 28th: Rye
- Friday, March 28th: Buckwheat
- Friday, April 25th: Red Fife Wheat
Reservations are available here, or stop in the bakery and sign up in person!
Over the next few months, we’re planning some great events to celebrate all things whole grain, as well as a great live music lineup for our Thursday Supper Concert Series.
FEBRUARY EVENTS & MUSIC
Thursday, February 13: Thursday Supper Concert with A Thousand Waves Chamber Ensemble. Check out this unique group and try new menu items, including grilled cheese sandwiches.
Friday, February 14: The Farmer’s Feast Valentine’s Day Dinner, featuring Springwater Farm’s pasture-raised Jacob heritage lamb, wild mushrooms, and gathered greens in a 5-course dinner. By reservation only, email [email protected] or call 503-734-4329.
Thursday, February 20: Live music & supper featuring the Chris Johnedis Trio with Andrew Jones, Ian Christensen, and Ivan Malespin.
Sunday, February 23: Portland Culinary Alliance Class, Whole Grain Mornings: Breakfast Bonanza! Learn about whole-grain baking with cookbook author Megan Gordon. Class takes place at Tabor Bread, learn more or reserve your spot here.
Thursday, February 27: Live music & supper with Jamie Sterling.
Friday, February 28: Join us for the first installment in our Whole Grain Supper Series with Chef Kathryn Yeomans. This month, we focus on Rye. Learn about it, taste it in many forms, and discover why it’s so important to local agriculture! Seating is limited and by reservation only. Click here to reserve.
MARCH EVENTS & MUSIC
Thursday, March 6: Live music & supper with Kerry Politzer.
Sunday, March 9: Hot Buttered Run! Meet at the bakery at 9am for a 3-mile run up Mount Tabor. End at the bakery, where you’ll get a hot buttered rum (or hot chocolate or cider if booze isn’t for you), a slab of bread and butter, a canvas Tabor Bread tote, and 25% off a loaf of bread. Reserve your spot here.
Thursday, March 13: We’re doing something a little different for our Supper Concert Series, with puppeteer Anna Cosper.
Thursday, March 20: Live music & supper with Moniker.
Friday, March 28: This month’s Whole Grain Supper Series features Buckwheat. This three-course supper will explore buckwheat in a variety of forms, alongside other locally-sourced products, prepared with love and inspiration by Chef Kathryn Yeomans. Click here to reserve your spot.