The Commons Brewery Dinner at Imperial with Chef Doug Adams

The Commons Brewery logoPortland Ore. (February 18, 2016) — Chef Doug Adams and the Imperial team will welcome award winning Commons Brewery on Saturday, February 27th for a 4-course beer dinner. Adams has prepared a menu that thoughtfully complements some of Commons’ most iconic brews. Stand out meal pairings include Beer Braised Elk Shoulder with smoked elk tongue spaetzle, wild mushroom and pickled huckleberry paired with Commons’ Boysen and a S’more with marshmallow toasted over the Imperial wood-fire grill paired with Commons’ Unconquerable Sun Beer Float. This fun, delicious menu is sure to be a meal to remember.

Saturday, February 27
6:30 pm

Imperial’s Pettygrove Room
410 SW Broadway
Portland OR, 97205

Tickets are $80 (includes food, beverage, and gratuity) and can be purchased through



Picnic Station, ham, farm cheese, pickles, parker house rolls
Duck Rillette
Chicken Liver Mousse
Paired with: Urban Farmhouse Ale, ABV: 5.3%

1st Course
Scallop Crudo, grapefruit, fennel, fire roasted hazelnuts
Paired with: Saison De Pamplemousse, ABV: 4.80%

2nd Course
Mussels, beer, charred onion, sweet herbs, grilled crusty bread
Paired with: Good Problems, ABV: 6.60%

3rd Course
Braised Elk Shoulder, smoked elk tongue spaetzle,
wild mushrooms, pickled huckleberry
Paired with: Boysen, ABV: 10%

Smore, ember toasted marshmallow
Unconquerable Sun Beer Float, house made vanilla ice cream

About Imperial:
Imperial is located in the historic Hotel Lucia in Downtown Portland, showcasing chef-owner Vitaly Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. At Imperial, Chef Paley explores menu ideas that have historic significance and uses cooking methods and ingredients from Oregon’s diverse bounty together with Executive Chef Doug Adams, who recently won the Eater Award for Portland Chef of the Year, and was a recent final chef contender on Season 12 of Bravo’s “Top Chef.” The most prominent feature of Imperial’s kitchen is the impressive wood fire grill and rotisserie that incorporates use of native hard and fruitwoods, leading to Huffington Post choosing Imperial as one of the 11 Best Barbecue Restaurants of 2013. Willamette Week named Imperial Restaurant of the Year in 2015, and in the Oregonian’s annual Diner issue of 2015, Imperial was named one of Portland’s Best Restaurants, and one of the Best Restaurants in Downtown Portland. Imperial’s cocktail program has also received accolades, with Food & Wine naming Imperial one of the Best New Bars in the U.S for 2013, and being crowned the regional winner for Food & Wine’s The People’s Best New Bars 2014. Chef Paley’s monthly Russian inspired pop-up, DaNet, was named Cuisine of the Year in 2014, and picked as The Most Memorable Spread of 2015 by Portland Monthly’s Karen Brooks. Web: Follow Imperial on Instagram @ImperialPortland and Twitter @ImperialPDX | Phone: 503-228-7222 | Location: 410 SW Broadway, Portland, Oregon 97205

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: