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.
Join us on March 9th. Get your blood pumping with a run up the mountain, then recover with booze, butter, and bread. Sign up here.
Join us Thursdays for our Supper Hour Concert series. Supper begins at 5, live music from 6-8pm.
December 5: Kerry Politzer Jazz Duo
December 12: A Thousand Waves Chamber Ensemble “East meets West” ensemble blending the Japanese Koto, Spanish guitar, transverse flute, and violin
December 19: Jamie Sterling storytelling as sultry, folky song
January 9: Kerry Politzer Jazz Duo
January 16: Moniker a spooky blend of jazz, folk, and rock
January 23: Alex DeZenzo & Gabriel Henriquez I Croon, You Swoon
We’re rolling out some exciting new breads, concocting some whole-grain-inspired seasonal pastry flavors, and looking forward to sharing it all with you for the holidays. Click the image of the menu to check out more details.
To place an order, stop by the store during business hours, call us at 971-279-5530, or email [email protected]
- Mon 11/25 & Tues 11/26: CLOSED
- Wed 11/27: OPEN 7am-6pm
- Thurs 11/28 & Fri 11/29: CLOSED
- Sat 11/30 & Sun 11/31: OPEN 8am-4pm
- Mon 12/23: CLOSED
- Tues 12/24: OPEN 7am-6pm
- Wed 12/25 & Thurs 12/26: CLOSED
- Sat 12/28 & Sun 12/29: OPEN 8am-4pm
New Years week:
- Mon 12/30: CLOSED
- Tues 12/31: OPEN 7am-6pm
- Wed 1/1 & Thurs 1/2: CLOSED
- Fri 1/3: OPEN 7am-6pm
- Sat 1/4 & Sun 1/5: OPEN 8am-4pm
Come sit in front of the Tabor neighborhood’s biggest fireplace at our almost-weekly live music suppers! Beer, wine, and food is available from 5pm-8pm, live music from 6pm-7:30pm.
- October 24th: Kerry Politzer Jazz Duo
- November 7th: Jazz pianist Alex DeZenzo & the great Gabriel
- November 14th: Psych jazz folk with Moniker
- November 21st: Blues with Mary Flower
FRIDAY, SEPTEMBER 20TH & SATURDAY, SEPTEMBER 21ST: Oregon Bounty Grand Tasting at FEAST PDX
Tabor Bread joins dozens of other producers of beer, wine, and food using uniquely Oregonian ingredients. Come check us out, as we sample an array of breads, spreads, and pastries. Tickets available here.
THURSDAY, SEPTEMBER 26TH: Live music happy hour with the Kerry Politzer Duo
We’ll be offering specials on beer, wine, and food as we usher in the fall with some amazing live jazz. Happy hour goes from 5pm to 8pm, music starts at 6.
THURSDAY, SEPTEMBER 26TH: Cyril’s Cheese Club
While we’re enjoying the mood with some live jazz at the base of Mount Tabor, closer in to the river members of Cyril’s Cheese Club will be enjoying some Tabor Bread paired their cheese of the month: Gabietou. Membership is month-to-month, so if you’re interested in checking it out, you can join here.
We at Tabor Bread were thrilled to open our doors to the public on November 21st, 2012, just three months ago. Since that time, we’ve been excited to meet folks from near and far who stop in to taste our breads, pastries, soups, and sandwiches.
It is now our privilege to introduce our new website, blog, and newsletter. Through the blog and newsletter, we will keep you apprised of the hottest news in the wild world of wood-fired baking. For those of you who are constantly looking out for your next gustatory delight, we will provide sneak peeks of new and creative treats at the bakery. For those of you with an inner food nerd just waiting for that next fun fact, we will share information about local and regional grains, as well as the economies and agro-ecosystems of which they form a part.
We hope to share stories of our suppliers, projects around the region to support local and heritage grains, and recipes that incorporate our house-milled flours. If we come across any great grain or bread jokes, we’ll be sure to post those, too!
Please check back often for new posts, or sign up to receive our newsletter here.