Secret Supper | Ebb + Flow

My wonderfully beautiful Secret Supper partners and I dreamed big for our September Secret Supper. We had a specific vision: one that we veered from many times during our planning process for this supper. But we came back it time and time again. We knew what we wanted, we were just a little scared to take it there. By there, I mean the Oregon coast. The fickle, tumultuous and famously fully open to the public Oregon coast. But the beauty of the beach made up for the unknowns - and we took the risk.  I am so unbelievably happy we took that risk, because it turned out to be so much more than I expected! Weather on the coast tends to be chilly almost always, rainy more days than not, and almost always windy. This September Saturday brought the most glorious warm sunshine during the day - it was absolutely perfect to set up our 'restaurant' for the night. Fog rolled in closer to the dinner, which made the evening a little more chilly but it was the perfect opportunity to cozy up with a blanket around our intimate table.  The skies even parted by the time guests sat down with magical sun breaks throughout the dinner, which brought a beautiful sunset behind the water.

It was an absolute pleasure once again to host this supper with my friends, Eva + Christiann and plan our menu alongside the fabulously talented Mona + Jaret of Tournant. Getting to work alongside these four is a dream and I am seriously so thankful that I have four ridiculously talented people to push me to better things myself! I also wanted to thank Joe, who came once again to help Mona + Jaret cook this seafood feast. We love having you part of our team! A huge, loving thanks also goes out to our amazing team of women who gave up their entire weekend to come play in the sand with us. Lena, Megan, Wynn, Hope, Jeanette, Karlee, Amanda and Stephanie: These dinners simply would not be without you. You. Are. Rockstars. 

We really wanted seafood for this supper, how can you not while on the ocean? Mona + Jaret crafted a stellar menu with Portuguese flair which was a perfect fit for the salty air. Guests were greeted upon arrival with a Salty Martini: a sea bean infused choice of vodka or gin made by Bull In China. These guys are seriously cool - like way cooler than I'll ever be and they make cocktails like a boss. They served the martinis from an awesome vintage bar from Something Borrowed PDX. Which, let me let you was quite an adventure bringing down onto the beach. I just loved the juxtaposition of seeing this masculine wooden bar in the middle of the natural sandy beach. This definitely got some looks from fellow beach goers! After grabbing their martinis, guests wandered through the sand over to the long table and kitchen setup area. We had two appetizers waiting for them that they could grab as they mingled and met their fellow dinner companions.

We set our long table parallel to the ocean and it was dripping with gorgeous slate blue flowing linens from West Elm, custom hand made ceramics from Carter and Rose, handmade menus from Amy Rochelle Press and florals and beach grass down the table centers. And that gold West Elm flatware - my favorite! My favorite course for this supper was the Sardinhas Assadas: Whole fire roasted sardines and anchovies served with chopped green herb salsa, fennel, arugula and charred lemon. I paired this with Willamette Valley Vineyards 2014 Grüner Veltliner which was a perfect match! Check out the full menu below, complete with wine pairings. 

|  Appetizers  |

Grilled Shrimp with Garlic and Preserved Lemon Butter


Smoked Deep Sea Tomato Jam & Goat Cheese Tart with Meyer Lemon Oil


Salty Martini

Sea bean infused Aviation gin or Volstead vodka + dry vermouth + lavender bitters


|  First  |

Sardinhas Assadas

Grilled fresh sardines with chopped green herb salsa, fennel, arugula and charred lemon

Served with Willamette Valley Vineyards 2014 Gruner Veltliner


|  Salad  |

Salada de Atum

Tuna salad with chickpeas, egg, green beans, tomatoes, cucumbers and olives

Served with Willamette Valley Vineyards 2013 Elton Chardonnay


|  Main  |

Caldeirada de Marisco

Portuguese seafood stew with clams, cod and potatoes, served with bacalhau toasts

Served with Willamette Valley Vineyards 2012 Tualatin Pinot Noir


|  Dessert  |

Toucinho de Ceu

almond custard cake with lemon zest


Kaffe Punch

House Spirits coffee liqueur + Krogstad aquavit + root beer +  lemon oil + tea cream


Finally, I want to thank our amazing sponsors. Your generosity and passion for what you do, inspires me: Thank you!

{ Ebb + Flow Sponsors }

Tournant | @tournantpdx : Chef partners

House Spirits | @housespiritsdistillery: House Spirits Coffee Liqueur, Aviation Gin, Volstead Vodka

Willamette Valley Vineyards | @willamettevalleyvineyards : Wine selection : 2014 Grüner Veltliner, 2013 Elton Chardonnay, 2012 Tualatin Pinot Noir

Something Borrowed | @something_borrowed_pdx : Vintage rentals

TwoXSea | @twoxseapdx : Seafood

Vermont Creamery |  @vermontcreamery : Various cheese and butter

Cobram Estate | @cobramestateusa : Extra virgin olive oil

Amy Rochelle Press | @amyrochellepress : Custom menus

Marshall’s Haute Sauce | @spicymarshall : Deep sea hot sauce, Seafood rub

Carter + Rose | @carter_and_rose : Custom ceramic place settings

West Elm | @westelm : Belgian flax linen napkins , Gold flatware , Belgian flax linen tablecloth

Bull in China | @bullinchinapdx : Cocktail service + cocktail recipe development

Alma Chocolate | @almachocolate : Various chocolate bars

Killer Roasting Co. | @killerroastingco : Coffee beans

Portland Juice Co. | @portlandjuiceco : Cold pressed juice

Beach House : Secret location