The Latest News & Events

• DEMO- Fresco Chocolate at The Meadow Portland

Thursday, May 24th, 2012 3:00PM-5:00PM

Rob Anderson from Fresco chocolate will be at The Meadow on May 24th, starting at 3pm. Stop by to talk and sample some amazing dark chocolate with Washington State's bean-to-bar chocolate maker!

From Fresco: "Fresco Chocolate started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Our goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences. Then we offer these chocolates for your critique."

Thursday, May 24th, 2012 3:00PM-5:00PM

• Sugar, Spice & Everything Nice: Chocolate & Vermouth Pairing Class! - May 30th - Portland Location

Wednesday, May 30th, 7:30pm-9:00pm

Chocolate and vermouth? In this first-time-ever class we’ll explore six wildly delicious chocolate bars paired with 6 superb vermouths! The combination of rich, deeply complex chocolates and lush, herbaceous Vermouth is stunningly satisfying—even if does sound a bit novel. Red wine and dark chocolate is a popular flavor combination. However, the delicate complexity of the chocolate is dominated by wine’s acidity. Vermouth is another story. Good vermouths exhibit a balance of sugar and acidity that partner beautifully with the finest chocolate bars. Especially since Vermouth is not what it used to be. Gone are the dusty bottles of oxidized, flat Vermouths of our parents’ liquor cabinets. Today we are presented with a phenomenal array of gently bittered, exuberantly spiced, subtly herbed wines of absolutely superb quality. What better way to enjoy your dream chocolate bar than in the company of something so satisfyingly complementary? Six chocolate bars + six vermouths = flavors that transcend math.

For this class we are thrilled to welcome the producers of two Oregon-made vermouths. Patrick Taylor, inventor of the Chinato d'Erbetti, a Barolo Chinato style of sweet vermouth from Cana's Feast, and Neil Kopplin, one of the minds behind the bittersweet Imbue vermouth. Space is very limited, so sign up quick!

Wednesday, May 30th, 7:30pm-9:00pm - $30.00 Per Person

Purchase a Ticket

• A Dinner Class with Mark Bitterman at the Pomegranate Bistro - June 1st - Seattle

Friday, June 1st 6:30pm-8:30pm

Join James Beard award winning author Mark Bitterman as he enlightens us about SALT. Mark will explain the characteristics of salt as a Sommilier would wine. Chef Lisa Dupar will be perfectly pairing courses with each salt to capture their true essence.

|Friday, June 1st, 6:30pm-8:30pm - $60.00 Per Person

To Register: Call 425.881.3250 or e-mail info@duparandcompany.com

Past News & Events

• Introduction to Artisan Salts - May 9th- New York Location

Wednesday, May 9th - 8:30pm-10:00pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

Wednesday, May 9th 8:30pm-10:00pm - $25.00 Per Person



Purchase a Ticket

• Build Your Own Bitters - May 10th- New York

Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Thursday, May 10th 8:30pm-10:00pm - $45.00 Per Person

Purchase a Ticket

• Salted Dinner at The Dahlia Lounge - April 30 - Seattle

Monday, April 30th, 5:30pm-7:00pm

The Dahlia Lounge invites you to join us for an educational evening with Mark Bitterman. Mark is the author of “Salted” and owner of The Meadow in Portland and New York City and will be joining us for a salt block cooking demo and tasting of recipes from his book. The Meadow is a shop that offers over 100 sea salts – mined and imported from around the world. This rare event is a great opportunity for culinary professionals and foodies alike to explore the value and essence the perfect salt can add to different dishes in the kitchen.

Includes a signed copy of “Salted” and tastes from his book paired with wine.

Monday, April 30th, 5:30pm-7:00pm - $50.00 Per Person

Purchase a Ticket

• Salted Dinner at The Heathman Restaurant & Bar - April 23rd - Portland

Monday, April 23rd 6:30pm-8:30pm

Chef Michael Stanton has teamed up with Mark Bitterman for a salt inspired dinner at The Heathman Restaurant and Bar in downtown Portland. Join us at The Heathman on Monday, April 23rd for a multi-course meal inspired by a selection of artisan finishing salts. Mark Bitterman is selmelier and co-owner of The Meadow, a gourmet shop located in the historic Mississippi Historical District in North Portland. Mark Bitterman’s James Beard Award winning book Salted, a Manifesto on the World’s Most Essential Mineral will be available for purchase before the event.

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Executive Chef Michael Stanton and Culinary Director Philippe Boulot partner with the region’s select growers, producers and vintners to find the highest quality ingredients.The Heathman Restaurant and Bar is located at 1001 SW Broadway in downtown Portland’s cultural district.

|Monday, April 23rd, 6:30pm-8:30pm - $70.00 Per Person

For Reservations: Please call 503-790-7752 or visit www.heathmanrestaurantandbar.com

• Mark Bitterman at Cook's, Pots, and Tabletops in Eugene, Oregon

Mark Bitterman, co-owner and selmelier of The Meadow, will be teaching an in-depth class on salt at Cook's, Pots and Tabletops in Eugene, Oregon!

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. Mark Bitterman will also teach the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too. Learn the principles and practices of serving, heating, freezing, cleaning, and storage.

Tuesday, April 17th, 6:00pm-8:30pm - $65.00 Per Person

Please call Cook's, Pots, and Tabletops at 541-338-4339. Location: 2807 Oak Street- Eugene, OR 97405 - www.cookspots.com

• Cooking with Himalayan Salt Blocks - April 18th - Portland

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Sorry, this class is sold out!

• Build Your Own Bitters - April 4th - Portland

Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, April 4th, 7:30pm-9:00pm - $45.00 Per Person

Purchase a Ticket

• Introduction to Artisan Salts - New York Location

Tuesday, March 27th - 8:00pm-9:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

Tuesday, March 27th, 8:00pm-9:30pm - $25.00 Per Person



Sorry, this class is sold out!

• Build Your Own Bitters - New York

Wednesday, March 28th 8:00pm-9:30pm

Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, March 28th 8:00pm-9:30pm - $45.00 Per Person

Sorry, this class is sold out!

• Build Your Own Bitters - Portland

Wednesday, March 21th 7:30pm-9:00pm

Cardamom, cinchona, cherry, gentian, woodruff, cloves… The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

Wednesday, March 21st, 7:30pm-9:00pm - $45.00 Per Person

Sorry, this class is sold out!

• A Lovers Tour of Chocolate

Thursday, February 16th 7:30pm-9:00pm

Take your love on a tasting tour of the most coveted chocolate bars with Mark Bitterman as your guide. Charley Wheelock, of Portland's own Woodblock Chocolate, will join us to share insight into the art of making and chocolate from bean to bar. Charley and Jessica Wheelock are Portland's first bean to bar chocolate makers! We will taste some astounding chocolates and discover new dimensions of enjoyment and intrigue in the delicious world of chocolate.

This event includes wine and an original sparkling chocolate cocktail. Treat your loved one to something delicious and truly special.
Wine and plenty of chocolate tastes included.

Thursday, February 16th 7:30pm-9:00pm - $30.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Artisan Salts & Himalayan Salt Blocks - Milwaukie Kitchen

Monday, February 6th, 2012 6:30pm-9:30pm

Mark Bitterman will be instructing a cooking class on Artisan Salt & Himalayan Salt Blocks at Milwaukie Kitchen, in Milwaukie, Oregon.

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. Mark Bitterman will also teach the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too. Learn the principles and practices of serving, heating, freezing, cleaning, and storage.

This 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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Monday, February 6th, 2012 6:30pm-9:30pm - $65 Per Person
To purchase tickets, please contact Milwaukie Kitchen at www.milwaukiekitchen.com, or call 503-653-3228.

Milwaukie Kitchen
10610 SE Main Street
Milwaukie, OR 97222

• DEMO- Fresco Chocolate at The Meadow Portland

Saturday, January 21st, 2012 3:00PM-5:00PM CANCELLED! Due to horrible weather in Washington. We hope to have Fresco join us in the future!

Rob Anderson from Fresco chocolate will be at The Meadow on January 21st, starting at 3pm. Stop by to talk and sample some amazing dark chocolate with Washington State's bean-to-bar chocolate maker!

From Fresco: "Fresco Chocolate started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Our goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences. Then we offer these chocolates for your critique."

Saturday, January 21st, 2012 3:00PM-5:00PM

• Artisan's Market at Williams & Sonoma

Saturday, January 21st, 2012 12:00AM-4:00PM

Join us for the Artisan's Market at Williams & Sonoma, located in Northwest Portland on Saturday, the 21st of January! Mark Bitterman, selmelier of The Meadow, will be at Williams & Sonoma to talk about (and have you taste!) the amazing nuances of finishing salt during the Artisan's Market. Mark Bitterman is the author of the James Beard award winning book, Salted.

Be sure to check out these other amazing vendors that will be sampling their wares! Brazi Bites, Chocolate Craft & Urban Cheesecraft

Williams & Sonoma 338 NW 23rd Ave Portland, Oregon

Saturday, January 21st, 2012 3:00PM-5:00PM

• Chilling & Grilling on Himalayan Salt Blocks - Portland Location

Thursday January 19, 2012 6:30pm-8:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Thursday, January 19th, 6:30PM to 8:00PM - $35 Per Person

Sorry, this class is sold out!

• Chilling & Grilling on Himalayan Salt Blocks, New York Location

November 17th, 2011 8:00-9:30pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Thursday, November 17th, 8:00PM to 9:30PM - $40 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Chilling & Grilling on Himalayan Salt Blocks - Portland Location

Thursday November 10th, 2011 6:30pm-8:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Thursday, November 10th, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

This event is SOLD OUT!

Purchase your ticket to this class.

• Chocolate Class with Michael Recchiuti - New York Location

Tuesday November 15th, 2011 8:30pm-10:00pm

Join us for a Chocolate and Bitters Tasting with San Francisco chocolate maestro Michael Recchiuti, of Recchiuti Confections. In this installation of our ongoing exploration, we’ll look of chocolate commingled with the prized aromatic tinctures at the heart of many great cocktails: bitters. Bitters are concentrated extracts of roots, herbs, barks, and spices combined to form a new ingredient altogether. Like salt, bitters work in mysterious ways, introducing new flavors, coaxing out hidden ones, and then restoring everything with a new center of deliciousness. Here we take bitters out of their usual comfort zone and into everybody’s happy place: the land of chocolate. Wine and copious tasting included.
Space is very limited, so sign up quick!

November 15th, 8:30pm-10:00pm - $35 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Chocolate Class with Michael Recchiuti - Portland Location

Friday October 28th, 2011 7:30pm-9:00pm

The intrepid Michael Recchiuti, master chocolatier from San Francisco, is coming to town for a unique chocolate mystery class. Will there be salt? Will there be bitters? Will there be pasta from his Italian grandma? Details are not forthcoming here, so come to the class to find out! There will be wine, chocolate, and snacks of other things together with the world of culinary knowledge shared by Recchiuti and Mark Bitterman.


October 28th, 7:30pm-9:00pm - $35 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Build Your Own Bitters – New York

Thursday, October 20th, 2011 8:30PM-10:00PM

Cascarilla, sassafras, cassia, cardamom, cinchona, cherry, gentian. The unsung angels of flavor. This class explores how bitters bring balance and flavor to everything from cocktails to sauces to desserts. After tasting our way through over a dozen aromatic roots, barks, spices, fruits, and herbs, each of you will be set loose to concoct your own bitter to take home! Bitters are to cocktails what salt is to food: the foundation, heightening flavor, balancing it, lending each creation its own authentic character. Build your own bitters and become the master of your own personal cocktail dominion. Must be 21 or over to attend.

October 20th, 8:30PM-10:00PM - $40 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Salted Caramels with Xocolatl de David- Portland Location

Thursday October 14th, 2011 7:30pm-9:00pm

The amazing and ever-inventive David Briggs of Xocolatl de David will share his expertise in the art of making fine caramels, and Mark Bitterman of The Meadow will discuss the startling ways salt brings flavor to confections. David, whose love of chocolate is complemented in unexpected and delicious ways by an almost equally powerful attraction to savory flavors, always brings something new. We will sip a little wine, taste caramels with various quantities and types of salt, then sip a little more wine, and then taste some more. At the end of the evening, you will be taking home a little pot of freshly made salted caramel sauce!

October 14th, 7:30PM to 9:00PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Introduction to Artisan Salts - Portland Location

Thursday October 13th, 2011 6:30pm-8:00pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

This event is SOLD OUT!


October 13th, 6:30PM to 8:00PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Salted Caramels with Xocolatl de David- Portland Location

Thursday October 6th, 2011 6:30pm-8:00pm AND Friday October 14th, 2011 7:30-9:00

The amazing and ever-inventive David Briggs of Xocolatl de David will share his expertise in the art of making fine caramels, and Mark Bitterman of The Meadow will discuss the startling ways salt brings flavor to confections. David, whose love of chocolate is complemented in unexpected and delicious ways by an almost equally powerful attraction to savory flavors, always brings something new. We will sip a little wine, taste caramels with various quantities and types of salt, then sip a little more wine, and then taste some more. At the end of the evening, you will be taking home a little pot of freshly made salted caramel sauce!

October 6th, 6:30PM to 8:00PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

• Introduction to Artisan Salts - New York Location

Saturday September 24th, 2011 8:00pm-9:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.

September 24th, 8:00PM to 9:30PM - $25 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Salt-Inspired Dinner at Spring Hill restaurant with Chef Mark Fuller and Selmelier Mark Bitterman – Seattle, WA

Sunday September 18th, 2011 6:30pm

Chef Mark Fuller and crew have teamed up with James Beard Award winner Mark Bitterman to offer a multi course, family style dinner showcasing the spectacular and often unexpected world of artisan salt. The dinner will be hosted by Marjorie Chang Fuller, Myra Kohn and Mark Bitterman, selmelier of the Portland-based specialty food shop, The Meadow.

• Chilling & Grilling on Himalayan Salt Blocks, Portland Location

June 16th, 2011 6:30pm-8:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Thursday, June 16th, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Introduction to Artisan Salts - New York Location

Friday May 27th, 2011 7:00pm-8:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.
Space is very limited, so sign up quick!

Friday, May 27th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Spring Cocktails Class - May 28th 7pm - New York Location

Saturday May 28th, 2011 7:00pm-8:30pm

A crisp, cool cocktail is the perfect way to herald the arrival of Spring: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great Spring or Summer cocktail is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing spring cocktails.
Bitters are the cornerstone to any great cocktail and salts are a provocative and beautiful way to spark excitement in a variety of beverages. We'll explore the role of both with an evening of Spring-y delicious drinks! Drinks may include the classic Negroni with a twist plus a selection of obscure and novel drinks like a Rose Hip Martini or our own favorite, The Meadow Martini. There will be plenty of sipping. Must be 21 years of age to attend!

Saturday May 28th, 7:00PM to 8:30PM - $40.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Paley’s Place “Salted” Sustainable Seafood Sunday

Sunday May 1st, 2011 7pm

Vitaly and Kimberly Paley created the Sustainable Seafood Sundays event to educate customers on this important food issue. Taking place on the first Sunday of each month, the dinners feature sustainable seafood dishes created by Chef Paley in an effort to discover the different options of seafood available. The fish included will offer opportunities for conversation around where it is from, what makes it sustainable, fishing practices and more.
The first event was a sell out, and now Chef Paley welcomes James Beard nominee Mark Bitterman, author of “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes,” and, with wife Jennifer Bitterman, owner of The Meadow shop on North Mississippi with an additional outpost in New York City. Together they will team up to bring diners a marriage of two of Earth’s greatest treasures: salt and seafood.

Dinner Options
A “Salted” Sustainable Seafood Feast, Featuring Mark Bitterman Family-style seating in the front room $65 per person for food; $25 per person for optional wine pairing
Menu to include innovative combinations of salt and sustainable seafood, such as salt roasted Red Snapper. Mark will offer salt facts, history and signed copies of his book “Salted” will be for sale.

Raw Seafood Crudo Bar, with Appetizers & Salads in the back dining room and bistro/bar area. Walk-ins welcome, no reservations required

Sample Selections:
Ankimo Torchon, Fresh Wasabi and Miso Gelle
Flounder on Ice, Kumquat Preserve, Harissa, Meyer Lemon Ponzu
Hiramasa, Lobster Roe Vinaigrette, Micro Basil

Sunday, May 1st 7pm

Please call 503-243-2403 for more information and to make reservations.

Make a reservation!

• Spring Cocktails Class - April 28th 6pm - Portland Location

Thursday April 28th, 2011 6:00pm-7:30pm

A crisp, cool cocktail is the perfect way to herald the arrival of Spring: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great Spring or Summer cocktail is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing spring cocktails. Drinks may include the classic Negroni with a twist plus a selection of obscure and novel drinks like a Rose Hip Martini or our own favorite, The Meadow Martini. We'll also explore our growing collection of bitters, fine vermouths, and aperitifs like Bonal, Cardamaro, and Cocchi Americano. There will be plenty of sipping. Must be 21 years of age to attend!

Thursday, April 28th, 6:00PM to 7:30PM - $30.00 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Ten Most Treasured Chocolates - SOLD OUT! -

Saturday April 2nd, 2011 7:00pm-8:30pm

Mark Bitterman will take you on a guided tour of some of our most precious and favorite chocolates. Taste rare bars such as the Valrhona 2002 Chuao, Amadei Porcelana, and Bonnat Soconusco. This is not an event to miss!
Wine and plenty of chocolate tastes included.

Saturday, April 2nd, 7:00PM to 8:30PM - $35.00 Per Person - SOLD OUT

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Introduction to Artisan Salts, with tips for Culinary Professionals

Monday April 4th, 2011 7:00pm-8:30pm>

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. This particular class will also include some tips and tricks for the culinary professional! The event includes wine.
Space is very limited, so sign up quick!

Monday, April 4th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Grenada Chocolate Company Tasting and Lecture, New York Location

Friday March 4th, 2011 7:00pm-8:30pm

Join us for fun evening chat led by Mark Bitterman, with Mott Green from the Grenada Chocolate Company.

We'll taste our way through many amazing chocolates with great conversation and wine included!

About the Grenada Chocolate Company:

The Grenada Chocolate Company Ltd. was founded in 1999 with the idea of creating an Organic Cocoa Farmers' and Chocolate-Makers' Cooperative. We produce high quality Organic dark chocolate in Grenada with our world famous cocoa beans. Our factory is nestled in lush cocoa groves in Grenada's pristine rainforest.

Our award-winning organic dark chocolate has the wonderful complex flavor of Grenada's fine-flavored organic cocoa beans, processed carefully in small batches. Producing chocolate right where the cocoa grows allows us to do our own fermenting which gives us a real advantage in creating the finest, most complex taste from the beans. We use our own extracted cocoa butter in our chocolate also from Grenada's fine-flavored cocoa. This brings in a luxurious extra richness and chocolaty flavor. Our chocolate has a truly deep and rich flavor.

We now have over 150 acres of organic cocoa farms in our cooperative and operate our own cocoa fermentry, located one mile from our little factory. This assures that we perform every activity involved in the production of our chocolate, from the planting and growing of the cocoa trees to the fermenting of the fresh cocoa beans to the processing of our fine dark chocolate. We grow our cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.

Friday, March 4th, 7:00PM to 8:30PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Introduction to Artisan Salts, New York Location

Saturday March 5th, 2011 7:00pm-8:30pm

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine.
Space is very limited, so sign up quick!

Saturday, March 5th, 7:00PM to 8:30PM - $20 Per Person

Print out your online receipt and bring it with you for admittance.

Purchase your ticket to this class.

• Himalayan Salt Block Cooking Class, Portland Location SOLD OUT

February 16th, 2011 6:30pm-8:00pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Wednesday, February 16th, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• An Introduction to Artisan Salt, Portland Location

Monday, February 7, 2011, 6:30PM – 8:00PM

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring newfound pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine. Space is very limited, so sign up quick!

Monday, February 7, 2011, 6:30PM – 8:00PM - $20.00 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Artisan Chocolate from Bean to Bar, Portland Location

Thursday February 10th, 2011 6:30pm to 8:00pm

The chocolate bar: dark and impenetrable, an immaculate mystery wrapped in silver foil. Chocolate bars are the ultimate way to experience the full complexity of chocolate, and the only way to explore the innumerable variations in color, aroma, mouth-feel, and flavor. Join us for an exploration of chocolate, from the humble bean slipping around inside the silken purse of a cacao pod in a tropical rainforest to the masterpieces in dark and milk chocolate calling like polychrome parrots from the shelves of your favorite chocolate shops. We'll taste chocolate in its various forms along the way, savor the art of serious chocolate tasting, and finish with a few creative ideas for enjoying on your own. Wine included.

Thursday, February 10th, 2011, 6:30PM to 8:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• An Introduction to Artisan Salt, New York Location

Saturday, January 29, 2011, 7:00PM – 8:30PM

Take your mouth on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring newfound pleasures to your table, from breakfast to dinner, from cocktails to dessert. The event includes wine. Space is very limited, so sign up quick!

Saturday, January 29th 7:00PM to 8:30PM - $30.00 per person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Himalayan Salt Block Cooking Class, New York Location

January 31st, 2011 7:00pm-8:30pm

Join us for an evening at The Meadow learning the principles of preparing food on 600 million year old salt blocks from Pakistan. Together we will create, cook, and present a variety of foods, from the familiar to the eccentric. And we’ll eat a few, too.

Learn the principles and practices of creating cold appetizers and snacks, cured foods, sauteed vegetables and meats, and even an unusual salted sweet dessert or two. Heating, freezing, cleaning, and storage will also be discussed. We will also explore the opportunity to create new flavor combinations by shaving Himalayan pink salt with salt graters.

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 cooking with plates and blocks and bricks and rocks of Himalayan Pink salt.

Monday, January 31st, 7:00PM to 8:30PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Salted Caramels with Xocolatl de David - Tuesday November 30 & Thursday December 2

The amazing and ever-inventive David Briggs of Xocolatl de David will share his expertise in the art of making fine caramels, and Mark Bitterman of The Meadow will discuss the startling ways salt brings flavor to confections. David, whose love of chocolate is complemented in unexpected and delicious ways by an almost equally powerful attraction to savory flavors, always brings something new. We will sip a little wine, taste caramels with various quantities and types of salt, then sip a little more wine, and then taste some more. At the end of the evening, you will be taking home a little pot of freshly made salted caramel sauce!

Tuesday, November 30th, 2010 - 7:00pm to 9:00 pm - $25 Per Person Tickets to this class here>>
Thursday, December 2, 2010 Tickets SOLD OUT (there's still room on Tuesday!)

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

• Salts, An Exploration in Taste and Flavor - Hosted by Ger-Nis Culinary and Herb Center -

As culinary giant James Beard once said, “Where would we be without salt?” Think about it…salt is an essential ingredient in most recipes, from sweet to savory. Join Mark Bitterman, Selmelier, on a trek across the vast and unexplored wilds of artisan-made finishing salts. We will survey the basic types of artisan salt, discuss their individual characters, and explore how they combine to bring new found pleasures to your table, from breakfast to dinner, from cocktails to dessert. We will also have the opportunity to converse on salt and the unexpected ways to use and incorporate salt into your culinary repertoire. The possibilities are endless and this class will take you on a discovery tour of salt and the majestic flavor miracles that happen when using it!

Thursday, December 16th 7-9pm 540 President St Suite 2E Brooklyn, NY 11215

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Francois Pralus – Maitre Chocolatier New York Location! Friday, November 12

Francois Pralus will share his experience as one of the few chocolate makers who actually owns a cacao plantation. But his interest in chocolate extends far beyond his own crops, and we will learn about his pursuit of the finest chocolate from across Latin America, Africa, East Asia, and Oceania. Francois obsession with chocolate has left little room for learning English, but his charm and smile more than make up for it, and we will have with us his two very capable assistants Valerie and Chloe Le Gaillard, who are proficient in both chocolate and English. Chocolate and wine included.

Friday, November 12 - 7:30 to 9:30 - $30.00 - 523 Hudson St., New York

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Bonnat – Chocolatier à Voiron New York Location! Saturday November 13

Saturday Nov 13: Stephane Bonnat’s speaking almost rivals his superb chocolate. Stephane’s English is very good and he infuses his talks with a lightness that makes the wealth of knowledge and precision most entertaining. He always speaks of the chocolate making process as a part of the broader world of cacao: the regions, the stories of the farmers, the long relationship of the Bonnat family and the growers (and governments) in Venezuela, Mexico, and Peru. Bonnat has just released four new, incredible chocolate bars (including a new bar from Haiti made with cacao harvested after the hurricane!), and we expect to have them on hand for the event. Chocolate and wine included.

Saturday, November 13 - 7:30 to 9:30 - $30.00 - 523 Hudson St., New York

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Chocolate + Salt Exploration - New York Location! Tuesday, November 16th

Join master chocolatier Michael Recchiuti and selmelier Mark Bitterman for an intimate class at The Meadow's new West Village shop where they'll show you what happens when chocolate and salt meet. The evening will include a discussion of the complex, powerful, and sometimes unexpected ways salt combines with chocolate and other sweets to create new, profound flavors.

Tuesday, November 16th, 2010 - 7:30pm to 9:30 pm - $40 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Summer Cocktail Class

A crisp, cool cocktail is the perfect way to dodge (or revel in) the heat: the sound of ice cubes in a shaker; the beads of condensation trickling down the flank of chilled glass; the provocative color of mysterious elixirs; the swirling shift of different viscosities across your tongue. The trick to making a great summer cocktail (and maybe a winter one, too) is striking that tantalizing balance between bitter and sweet, salt and acid, setting opposing but unequal sensations teeter-tottering cross your palate. Join us in pursuit new flavors and sensations in refreshing summer cocktails. Drinks may include the classic margarita with a twist or the essential Pimm’s Cup or the overlooked masterpiece, the Sbagliato, plus a selection of obscure and novel drinks like the Ile de Ré Cocktail (a.k.a. Pineaujito) or our own favorite, The Meadow Martini. There will be plenty of sipping. Must be 21 years of age to attend!

Friday, July 16th, 2010, 7:30PM to 9:00PM - $30 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.

• Recchiuti Chocolate Class at The Meadow

Saturday, May 15th, 2010, 7PM - 8:30PM

Please come join us for a class with Michael Recchiuti!

Still dusting himself off from a 4,000 mile trip through the Australian outback, the intrepid Michael Recchiuti, master chocolatier from San Francisco, is coming to town for a unique chocolate mystery class. Will there be salt? Will there be bitters? Will there be pasta from his Italian grandma? Details are not forthcoming here, so come to the class to find out! There will be wine, chocolate, and snacks of other things together with the world of culinary knowledge shared by Recchiuti and hosts Mark and Jennifer Bitterman.

Space is extremely limited!

Purchase your ticket to this class.

• Salted Caramel Class

Tuesday, May 11th, 2010, 6PM - 7:30PM

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 of The Meadow will discuss the subtle, occasionally startling ways salt brings flavor and savor to confections.

We will sip a little wine, taste caramels with various quantities and types of salt, then sip a little more wine, and taste some of the wild and beautiful flavor combinations David brings to classic caramel candy.

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

Tuesday, May 11th, 2010, 6PM to 7:30PM $20 Per Person

Print out your online receipt and bring it with you for admittance.

Space is extremely limited!

Purchase your ticket to this class.