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.