INDULGE @ THE JUPITER
Get your tickets early for INDULGE @ THE JUPITER. Olympic Provisions is proud to participate in this year’s showcase of the Eastside’s finest foods Thursday, September 23, 2010 from 6 to 9 PM. The premier edible event stars chef-owned restaurants, boutique wines and spirits, artisan chocolatiers and tasty treats from over 20 local restaurants and distilleries for a regular admission of only $40. Guests enjoy the best of restaurant and bakery fare, as well as signature cocktails crafted on-site and drinks from local distilleries and breweries inside the Jupiter’s very own guest rooms! An event like no other, Indulge is not to be missed.
GRAND COCHON
After winning the Portland Cochon 555 Chef Jason is travelling to Aspen to compete in the Grand Cochon June 20.
@ APOLLONI VINEYARDS MEMORIAL DAY WEEKEND
Olympic Provisions is teaming up with Apolloni Vineyards for Memorial Day weekend, May 29-30 11am-5pm. Salumist Elias Cairo will be at the vineyard, pairing salami with Apolloni wines, and we’ll have sandwiches and sausages for sale, perfect for a picnic in wine country.
COCHON 555
Chef Jason has been selected to participate in Cochon 555, a competition featuring 5 chefs, 5 pigs and 5 winemakers taking place May 16 at the Governor Hotel. The chefs are selected based upon their support of local agriculture and heritage species. The pigs are sourced from local ranches devoted to sustaining heritage breeds. Participating wineries are all family owned. The chefs each prepare an entire heritage breed pig from head to toe for the competition. For details and tickets please visit cochon555.com.
SATURDAY OPENING
Beginning March 20, Olympic Provisions will offer Saturday lunch and dinner service, and will now be open Monday through Saturday from 11 am to 10 pm. The Saturday lunch menu will expand to include a selection of brunch dishes, breakfast sandwiches, and sweet and savory pastries, and the bar will be mixing mimosas. Our Aperitivo Hour menu, offered daily from 3-6 pm, will also be available on Saturday, so stop in and while away the afternoon with a charcuterie plate and a refreshing glass of rosé or Prosecco.
Jason’s seasonally-influenced dinner menu is already anticipating spring with dishes like salt-seared scallops with grapefruit-herb salad and ginger beurre blanc, and red wine-braised rabbit leg with crimini mushrooms and English peas. Carly is stocking up on new spring-friendly wines, and there are delicious additions to the dessert menu as well—try the light-as-a-spring-breeze Orange-Blossom Panna Cotta or Grapefruit-Campari sorbet.