Portland Mardi Gras 2015 Lundi Gras Breakside Brewery Beer Dinner @ Tapalaya | Family-style, Contemporary Cajun/Creole Dishes, 5 Beers, Live Music

From our sponsors:
LundiGras DinnerLundi Gras Breakside Brewery Beer Dinner
February 16, 2015
6-9 p.m. | $55 | 21+
Tickets: eventbrite.com

28 NE 28th Ave, Portland, OR 97232

Known for its New Orleans cuisine served on small plates, tapas-style, and its recently-introduced Asian/Cajun menu created by the restaurant’s New Orleans-born, Vietnamese chef Anh Luu, Tapalaya will host its second annual Lundi Gras (Fat Monday) Breakside Brewery Dinner on Monday, February 16th from 6 p.m. to 9 p.m. at the restaurant.

Partnering with Breakside Brewery again this year for the dinner, Tapalaya is kicking-off Mardi Gras one day early with this dinner celebration. Located on Portland’s NE 28th restaurant row, Tapalaya is the city’s first-and-only restaurant to serve New Orleans cuisine as small plates. Tapalaya, which is a combination of the words tapas and Jambalaya, offers its contemporary Cajun/Creole tapas and its recently-launched Vietnamese-inspired special menu and/or dishes at dinner and Brunch. For the Lundi Gras Breakside Brewery Dinner, the restaurant will serve family-style, contemporary Cajun/Creole dishes inspired by Luu’s Vietnamese heritage with five different beers poured personally by Brewmaster Ben Edmunds of Breakside Brewery.

This high-energy event features family-style seating and musical entertainment provided by Steve Cheseborough, a one-man show that brings the Delta blues to life by interspersing songs with stories, history and humor. The event includes dinner, live music, five different beers, and gratuity for $55 per person.

“In New Orleans, Mardi Gras isn’t a one-day event and we believe it shouldn’t be in Portland either,” said Tapalaya Owner Chantal Angot.

The Lundi Gras Breakside Brewery Dinner, served family-style, will feature Chef Anh’s signature blend of Cajun/Creole dishes infused with ingredients from Luu’s Southeast Asian roots that are carefully and artfully paired with select beers from Breakside Brewery.

The menu includes the following:

  • Salty Candied Pecans;
  • Farmer’s Market Salad with Creole Caper Anchovy Dressing;
  • Tartare Two Ways (Pho Steak Tartare and Blackened Tuna Tartare) with House 5-Spice Chips;
  • BBQ Pork Belly and Shrimp Skewers;
  • Oysters Rockefeller (on the half shell);
  • Vietnamese-Style Crawfish Étouffée over Rice;
  • Mirliton Slaw with Kaffir Lime Leaf Vinaigrette;
  • Shiitake Mushroom Stone Ground Grits with Charred Green Onion Butter;
  • Braised Beef Short Ribs; and
  • King Cake.

Luu cultivated a special relationship with Edmunds while she worked at Tanuki. Edmunds will be on-site, personally pouring the following five unique and specially-curated beers for the dinner, and he will be actively engaged with the guests, describing the ingredients and flavor-profiles of the following beers:

  • Amuse – a Petite Saison
  • Tropicalia – a Golden Farmhouse Ale with Lychee and Peruvian Aji Amarillo
  • Bellwether – a Gin, Barrel-Aged Sour Double Wit with Kaffir Lime
  • IPA – American-Style India Pale Ale; the 2014 Great American Beer Festival Gold Medal Winner
  • Alan from the Wood – a Rye, Barrel-Aged, Smoked, strong Ale

“It’s a privilege to work with Ben and Breakside. We feel that Breakside’s beers provide the most innovative and unique flavors which give Chef Anh a lot of distinct options to pair with our dishes,” added Angot.