On Friday Nov 4th from 6-:9:30pm, join us in Macau Chinese Restaurant’s bar area for a somewhat wild & dramatic taste of Japanese & PNW fall flavors. Our ingredient selections were made keeping in mind the harmony of flavors that should be systemic to each bite. Almost everything that we’ll be using is currently in season around Portland. This makes it a uniquely autumn-oriented menu.
If you’d care to come, please fill out a reservation form & we’ll get back to you ASAP with a confirmation.
Also, please note! Because we will have limited staff & kitchen resources, we are limiting party sizes to 4 people or less.
On Monday, July 11th we’re going to take over the famed Inner South East institution Portobello Vegan Trattoria (we’re still in the planning phase, so we don’t have a menu quite yet). It’s going to be a multi-course prix fixe dinner, costing somewhere in the neighborhood of $60 per person, & an optional beverage pairing at $25. Since Mondays are the traditional day off for restaurant industry folks, we’re considering it “Industry Night” & offering a 10% discount to those that present a OLCC Server’s card or Food Handler’s permit. A reservation is required for this dinner.
For more info, check back here shortly, or ask us directly by email, info(a)obonpdx.com.
We served our Soba Noodle Salad at the People’s Food CoOp Member/Owner meeting on Saturday & a few folks were interested in getting the dressing’s recipe. So here it is, in GRAMS (for approx 5 servings):
6 Nutritional Yeast
36 Coconut Aminos
12 Vinegar, Brown Rice
12 Shio Koji
Just blend everybody together until smooth!
…Oh, & find a shio koji recipe here, or (to stay soy-free) use garbonzo miso & cut the amount of coconut aminos roughly in half.