The Latest News & Events

• Salted Caramel Class
  July 1st, July 15th, & July 29th at 6PM

Please come join us for a salted caramel demonstration and tasting!

The amazing David Briggs of Xocolatl de David will share his expertise in the art of making fine caramels, and Mark Bitterman, Selmelier of The Meadow will discuss the sometimes subtle, sometimes startling ways salt brings flavor and savor to these artisan confections.

We will sip a little wine, taste caramels with various types of artisan salt, then sip a little more wine, and taste some of the wild and beautiful flavor combinations inspired by classic caramel candy.

At the end of the evening, you will be taking home a little pot of freshly made salted caramel sauce!

In response to the great success of the last classes, we have extended the class to three dates:

• July 1st at 6:00pm
• July 15th, 2008 at 6:00pm
• July 29th, 2008 at 6:00pm
  

Entrance is $15 per person. Space is extremely limited!

Reservations can be made starting Friday, June 27 at 11am by calling 503-288-4633.

Past News & Events

• Himalayan Salt Block Cooking Class (sold out)
  Thursday, May 1st 2008 - 7PM
  
  Sauté Duck Breast on Himalayan Salt! Come to an evening at The Meadow and explore the beauty and utility of 600 million year old salt blocks from Pakistan. The tastiest, most dramatic and most exciting way to cook and serve your favorite foods.
  
  With a glass (or more) of wine in hand, we will explore the many uses of Himalayan salt blocks, from preparation to presentation. We will arrange cold appetizers and snacks, then sauté vegetables, seafood and meats, and conclude by concocting unusual deserts (our Dark Chocolate Fondue Recipe is posted at chocolatenews.org . Heating, cleaning and storage will also be discussed.
  
  This 1½ hour class includes snacks, wine and an in-depth discussion of everything you ever wanted to know (and everything you never knew you always wanted to know), about plates of Himalayan Pink salt.

7pm, Thursday, May 1st 2008 - $20 per person

Please call 503-288-4633 all days 11am and 7pm to reserve.
Space is limited!

• Science and food collide at the 2008 OMSI Gala!
  January 19th, 2008
  
  The Meadow will join top culinary alchemists from New York, Chicago, and Portland.
  - Cocktail Chemistry & Appetizer Alchemy: 5:00 - 9:00 PM
  - Molecular Gastronomy Dinner & Auction: 7:30 - 10:30 PM

• Northwest Food Fest!
  November 10th & 11th, 2007
  
  Come visit us at the 2007 Northwest Food and Wine Festival November 10th & 11th at the Memorial Coliseum. An exclusive event to experience over 400 wines and over 60 restaurants & gourmet food tastes...

• Taste New Salts at The Meadow!
  Wednesday, April 11th @ 7pm
  
  Come to The Meadow for a salt tasting and class. Learn more about our new finishing salts, taste them on a variety of foods, and learn about how to use them successfully! Events include a champagne and wine flight, and perhaps a few samples of new chocolates bars to wrap things up! $15.00 per person.

• Salt Tasting
  Second Thursday - Ice Cream and Welsh Sea Salt
  
  Our next salt tasting! In the spirit of the season, we will feature Salt and ice cream! Master Ice Cream Scooper Jennifer Turner will be scooping, and Selmelier Mark Bitterman will be talking up the salts, which will include the rollicking Halen Mon Gold (smoked with an 800 year old oak tree), lusty Barrique Chardonnay Smoked Fleur de Sel, and a smooth-talking Sel Gris de l'Ile de Noirmoutier. We are open until 9, so come by before and/or after dinner!
  
  Thursday, December 14. The Meadow, 3731 N. Mississippi Ave. 503-288-4633

• Review of Our Last Tasting: Chocolate & Salt
  Our first multi-media tasting event, "Chocolate & Salt," brought some great new discoveries for all of us. Thank you all, including our fascinating and passionate guest, Pamela Hinckley from Theo Chocolate, for braving the forecasted freezing rain and crowding into The Meadow for the event. For those of you who could not make it, we will venture to summarize the outstanding moments of the evening.
  
  A Washington State of Mind
  Red Alder Smoked Pacific Sea Salt and Theo's Ivory Coast Single Origin Chocolate. The trick was to use no more than one or two grains of the salt on a brick of chocolate. The result was a merging of worlds and times, with flavors from beneath the rainforest canopy melding with the aroma of Pacific Northwest forest.
  
  Getting Nibby With It
  Goat Cheese sprinkled with Cocoa Nibs and Turkish Black Finishing Salt. Wow.
  
  The New Kid
  Theo's New Madagascar Single Origin Dark Chocolate Bar. Single origin chocolates are a special passion for us at the Meadow, and the new 65% cocoa Madagascar bar from Theo reminds us of why. This chocolate strikes quickly, with intense, sharp fruits; lemon-lime, over-ripe pomegranate, then sharp wine flavors and even desert fruits such as dates and cactus. The chocolate gives you an extraordinary insight into the potent powers of seduction offered by Madagascar's cocoa beans.