Parallel
Day 1: 5-Course Nouveau American Tasting Series
Opened last August, this sophisticated but accessible wine bar on NE Sandy hopped right onto Eater’s List of “Hottest New Restaurants in Portland” and Resy’s List of “Top Restaurants in Portland Right Now.” Chef/Co-Owner Joey Gibson launched his culinary career in New York City, working under such noted chefs as Brad McDonald and Peter Hoffman. Looking to live in a more family-friendly city, he moved to Portland, where he became a sous chef, first at Roman Candle Baking Co. and then at Olympia Provisions. Now, in his own establishment, he is working with his wife Stacey, a Momofuku-trained sommelier, to bring diners a very special food-and-wine experience. Chef Gibson’s menu features such fare as smoked lamb belly, duck sausage with cassoulet beans, fennel, and cherries, pork croquette with pears and curry vinaigrette, and coffee roasted beets with ricotta and citrus. Luscious desserts too, like homemade ice cream in pumpkin and goat cheese flavors. “If you like delicious food, wine, and a comfortable and friendly atmosphere, Parallel Wine Bar should be your next stop,” says Bridgetown Bites. We eagerly anticipate your visit here and the opportunity to chat with the Gibsons and hear about the agonies and ecstasies of starting one’s own restaurant.
About the Host:
Joey Gibson
Co-Chef/Owner
Chef Joey Gibson grew up northwest of Atlanta and enrolled in culinary school directly after high school. After first honing his craft under noted chefs such as Brad McDonald & Peter Hoffman, he moved to Portland, becoming sous chef at Roman Candle Baking Co. and Olympia Provisions. Parallel is his first restaurant.
The Lineup
All courses will be individually plated. This menu will be Nut and Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
-
Smoked Trout Croquettes
trout roe, crème fraîche
-
Parallel Salad
chicory, lemon, anchovy, fiore sardo, worcestershire-cured egg yolk
-
Mushroom Raviolo al Uovo
porcini brodo, parmigiano reggiano, micro greens
-
Smoked Lamb Belly
lapsang souchong tea, pea, spring alliums
-
Strawberry Shortcake
goat cheese whip, basil
Parallel
3101 NE Sandy Blvd
Portland, OR 97232
Event FAQs
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Fish. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
