Brewery Dinner: OR: Portland: Tapalaya teams up with Breakside Brewery for dinner with "Lundi Gras"

Press Release

PORTLAND, Ore. ... – 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 lifeby 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.
Tapalaya will continue the celebration on Mardi Gras, Tuesday, February 17th, by serving traditional Cajun/Creole favorites and cocktails.  Live music will be provided by Reggie Houston, a saxophonist and local arts educator, from 6 p.m. to 9 p.m.   King Cake will be offered and Mardi Gras beads will be provided. Reservations book quickly and sell out, so booking early will ensure a reservation.  Reservations can be made at www.opentable.com.  
Born to Vietnam War refugees in New Orleans, Luu and her family evacuated from New Orleans after Hurricane Katrina in 2005.  With their home under 15 feet of water, Luu’s family moved to Portland, Oregon but Luu remained in Louisiana to attend school and work in several top New Orleans restaurants.  She later moved to Portland to join her family and attend the Western Culinary Institute.  Subsequently, Luu was hired as Second in Charge at Tanuki, Chef/Owner Janice Martin’s izakaya.  Following Tanuki, Luu was hired as Head Chef at Tapalaya in May 2013.
Located at 28 NE 28th Avenue in Northeast Portland and serving lunch Monday through Friday, dinner and Happy Hour daily with live New Orleans music on Tuesdayand Thursday evenings, and Brunch on Saturdays and Sundays, Tapalaya serves contemporary Cajun/Creole cuisine sourcing many fruits, vegetables, meats, and seafood from local farms and farmer’s markets in Portland, the Willamette Valley and Vancouver, Washington.  Gluten-friendly, vegetarian and vegan options are offered and classic menu items include Red Beans & Rice, Jambalaya, Po’ Boy Sandwiches, Crawfish Etouffee, Barbeque Jumbo Gulf Prawns, Blackened Catfish and Beignets.  Tapalaya offers a full bar, wine and beer. Signature cocktails include the Hurricane, Uptown NOLA and Sazerac.
For reservations or for more information, please visit www.tapalaya.comwww.opentable.com, or Tapalaya on Facebook.

About Tapalaya
Tapalaya is a contemporary New Orleans tapas restaurant located in Portland, Oregon’s NE 28th Restaurant Row. Inventive Cajun/Creole tapas prepared with locally-sourced ingredients from the Pacific Northwest are made from scratch with love.  Born in New Orleans, and raised by her Vietnamese parents, Chef Anh Luu has introduced new menu items that are infused with the Southeast Asian flavors and ingredients from her culture, heritage and childhood. Portland’s first-and-only restaurant to serve New Orleans cuisine as small plates, Tapalaya offers contemporary Cajun/Creole tapas along with a Vietnamese-inspired special menu.  Small plates are perfect for sharing and pairing in a fun and relaxed atmosphere with cheery, New Orleans funk décor, set to a funky beat. The restaurant offers live music every Tuesday and Thursday and Happy Hour every day.  Owner Chantal Angot has been proprietor of Tapalaya since its opening in November 2008. A combination of the words tapas and Jambalaya, Tapalaya is located at 28 NE 28th Avenue in Portland. Lunch is served Monday through Friday, dinner and Happy Hour are offered daily and Brunch is served on Saturdays and Sundays. For reservations or more information, please call (503) 232-NOLA (6652) or visit www.tapalaya.com or www.opentable.com.


About Breakside Brewery
Opened in 2010 in the quiet Woodlawn neighborhood of Northeast Portland as a restaurant and nano-sized brewery, Breakside expanded to a 3.5 BBL brewhouse while winning their first medal at the Great American Beer Festival in 2011 where they have earned medals each year since. In late 2013 the brewery expanded operations to Milwaukie, Oregon with a 30BBL production brewery filled with 60 and 120BBL tanks, barrel rooms for wild and non-wild/sour fermentation's and a 20 tap tasting room. In 2014 Breakside was awarded with the highly coveted Gold Medal for American-style IPA at the Great American Beer Festival for their flagship IPA that was also named to Men's Journals 100 Best Beers In The World and Sip Northwest's Best IPA in the Northwest. Breakside is also known for their experimental, barrel-aged and sour beers like Bourbon Barrel-Aged Aztec a strong amber ale with chocolate and chilies that won Bronze at both Chicago's Festival of Barrel-Aged Beers and Best of Craft Beer Awards and Passionfruit Sour a berliner-weisse style beer that earned a Bronze at the 2013 GABF.
Breakside Beers are available on draft and in 22oz bottles in Oregon, Seattle-Washington area, Denver, Hawaii and British Columbia. 2015 expansion plans include introducing 6-packs of 12oz bottles and more specialty bottles and sour beers. Visit www.breakside.com for more info.
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