Event

After Hours Supper Club

The new pop-up restaurant will roll out an ambitious six-course menu featuring the culinary creations of Mindy Keith (Xico, and one of Portland Monthly's five Next Top Chefs in 2013) and Richard Batley, with specialty breads by Dillon DeBauche (Little T American Baker) and wines made by Gabriel Jagle (Guild Winemakers). The supper club will kick off Thursday, July 24, 2014 at 7 PM in the Little T space on Division. Twenty seats are available.

Keith and Batley will draw on their classic roots in French, Italian, and Mexican cuisine and incorporate Middle Eastern and Mediterranean influences to create an upscale but playful dining experience that honors local seasonal bounty with Portland flair. Debauche will bake specialty breads lentil Na'an, Rye crackers using local grains and legumes, and each course will be paired with a wine made by Jagle at one of three Oregon wineries: Illahe Vineyards, Guild Winemakers, and Scenic Valley Vineyards.

After Hours is the brainchild of longtime friends Batley and DeBauche, who, along with Keith, have worked in Portland restaurants for a combined 20 years. Like all of the truly obsessed, the three have always honed their craft outside of work, a habit that eventually manifested as Food Club a series of casual, themed nights that allowed Keith, Batley, and DeBauche to invent new dishes, perfect untested recipes, experiment with rare ingredients, and, of course, share food with friends and family.

After Hours will capture the warmth of communal dining while leading each guest on a bold gastronomic adventure that excites and surprises the palate. As Keith explains, After Hours Supper Club is "all about bridging the gap, bringing people together, and having a good time. Food is the perfect medium that speaks to everyone with love and we love making it."

MENU
(Subject to change)

Oregon Dungeness crab, corn brodo, popcorn puree, mint, paprika

Arak duck rillette, citrus, fennel, puffed quinoa, house pickles

Olive oil honey fry bread, fermented eggplant, mozzarella, marinated tomato, pumpkin seed oil

Braised goat leg, middle eastern spice blend, smoked Tomatoes and peppers, lentil na'an, onion chutney, and mint salad.

Barberry and lemon palate cleanser

Roasted beet, labneh, cucumber, hazelnut butter, fried sage, rye crisp, olive oil

Kanafeh, roasted apricot, date, saffron cream, pistachio