Alpenrausch
Day 2: 5-Course Tribute to the Alps Tasting Series
We’re wagering that it’s been a while since you’ve eaten in an Alpine restaurant (if ever), but you’ll surely want to discover this unique eatery that opened this past November. This newest creation of Elias Cairo, who started influential, nationally celebrated charcuterie company Olympia Provisions and was nominated for a James Beard “Best Restaurateur” Award, jumped right onto Eater’s “Hottest in PDX” List. Small wonder, given its fresh and innovative take on a rare European cuisine. Here, diners can start with a Bavarian pretzel with cheese and mustard or some of that famous charcuterie, move on to small plates like spaëtzle with toasted breadcrumbs and apple butter or venison tartare, proceed to mains such as schnitzel à la Holstein, chicory-wrapped trout with wild mushrooms, or duck breast with dried cherry jus, and celebrate the Alpenrausch ethos of foraging, crafting meats and cheeses, and winemaking. And let’s not forget the sheepskin pillows, wood-burning fire, antlers and bells on the walls, and overall rustic chalet vibe. We could all use some comfort and are guessing that you feel the same, in which case, see you there!
About the Host:
Mathias Englbom
Executive Chef
A graduate of Western Culinary Institute, Chef Mathias Englbom brings over 25 years of culinary experience to Alpenrausch. Previous credits include Screen Door, Ferment Brewing, and Full Sail Brewing.
The Lineup
Courses #1 - #4 will be served family-style. Course #5 will be individually-plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
-
Focaccia
nettle pistou sauce, preserved tomme du beaujolais cheese
-
Little Gem Salad
asparagus, shallot, pine nut, pecorino romano cheese, nettle chip, honey nettle vinaigrette
-
Gnocchi
crispy speck, nettle mint sauce, spring onion, grana padano cheese
-
Pork Roulade
landrauchschinken, nettle, sweet onion, polenta concia
-
Torta Della Nonna
pastry crust, pine nut, pastry cream, lemon curd, vanilla nettle gelee
Alpenrausch
3384 SE Division St
Portland, OR 97202
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What parking information has the restaurant provided for this event?
- According to the restaurant, parking is available through their private lot, with nearby street parking also available.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email [email protected] with your needs to ensure proper accommodations.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $90 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
