pFriem Family Brewers Beer Dinner at Tusk for Portland Beer Week

One of Portland’s most acclaimed newer restaurants, Tusk, is cooking up a beer dinner with pFriem Family Brewers on June 11th for PDX Beer Week. Known for creative Middle Eastern-fare and a magic touch with veggies, the menu for this dinner will be a special version of The Deluxe Edition, the restaurant’s family-style dining experience.

A feast of shared dishes highlighting the full spectrum of Tusk’s menu, with the addition of a few special plates created just for the evening, paired with pFriem’s beers. Founder/Brewer Josh pFriem will be at the table to introduce the five beers served, including a couple of rarities. The beer dinner will be ticketed and served family-style, while diners in the main dining room that evening will be able to order à la carte from the nightly dinner menu and an extended list of pFriem’s bottles and draughts available for the night.

When: Monday, June 11th at 7:30 pm

Where: Tusk, 2448 E Burnside, Portland, Oregon

Details: Tickets are $120 per person, including dinner, beer and gratuity.  Tickets can be purchased at https://tuskxpfriem.eventbrite.com

Menu:

Beer and herb battered spring vegetables, sumac mayonnaise, lemon

Pilsner

Hummus, mezze and house made flatbread

Flanders Blonde

Three seasonal salads

Barrel Aged Blueberry Lambic

Lamb shoulder, coriander, black pepper, hominy

Saison

Date cake, whipped cream, berries

Barrel Aged Porter

Tusk snacks: hummus with fava beans, Turkish chiles, and feta cheese beneath rose petals and hibiscus
IMAGE: BENJI WAGNER for Portland Monthly Magazine

About Tusk

Tusk’s vegetable-driven, Middle Eastern-inspired menu is the creation of Submarine Hospitality Founders Joshua McFadden and Luke Dirks with Executive Chef/Partner Sam Smith.  Smith’s time spent as opening sous chef at Philadelphia’s acclaimed Israeli restaurant Zahav, followed by his years as Chef de Cuisine at Ava Gene’s informs the ever-changing seasonal menus. All vegetables and most flours and grains are sourced directly from local farms Smith has built close relationships with over the years, and the dishes are meant to be shared in a convivial dining atmosphere. All flatbreads are baked in-house. The dessert program, helmed by pastry wiz Nora Antene, along with the cocktail menu by Bar Manager Tony Contreras, are equally as seasonal. Tusk was named a FOOD & WINE Restaurant of the Year 2017, to Bon Appétit’s 50 Best New Restaurants (2017), and has received praise from The New York Times, PUNCH, Portland Monthly, The Oregonian and others. Tusk is located at 2448 E. Burnside, Portland, Oregon, and open for dinner 7 nights a week, and brunch as well as a weekend happy hour on Saturdays and Sundays. Tel. 503.894.8082 tuskpdx.com  Instagram: @tuskpdx  Facebook: TuskPDX

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: SamuraiArtist@NewSchoolBeer.com

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