Terrace Kitchen Restaurant

Celebrating France during March's Communal Tables

2012-02-23T18:01:00.001-08:00

During March, chef is offering two French communal table dinners.

March 4th, we celebrate with a dinner inspired by friend and master chef Andre Soltner from Alsace.

The multi-course dinner is recession priced at $32.00pp + gratuity, with wine pairings offered if one decides to imbibe.

March 18th, Terrace Kitchen celebrates the French region of Rhone/Alps. Again, a multi-course menu for $32.00pp + gratuity with wine pairings offered at an additional cost.

Both dinners begin at 6pm. Limited space, so call or email to reserve in advance. Details and Reservations.

St. Valentine's Day Celebration at Terrace Kitchen

2012-01-19T20:19:00.000-08:00

St. Valentines Day Celebration for Lovers and Loved Ones. Special multi-course menu including American Lobster, Dungeness Crab, Foie Gras and more....$50 per person plus gratuity Details and Menu.

Kicking Off The New Year and Kickin' It In!!! The Communal Tables Resume at Terrace Kitchen

2011-12-30T08:35:00.000-08:00

THEY'RE BACK! ~ Thursday Jan. 26, 2012 Kicking it off with "Cocina Criolla Peruana" - We wrote the book now you can taste the exotic and familiar flavors of Peru. Our sold-out Communal Tables are so popular, we're creating brand new globally inspired menus to offer each month - reservations required! Watch our Event's page for this month's creative menus reflecting our gardens, our gatherings, the season, and of course, our travels at the Communal Table! Also - who will be crowned " Quiz Wiz" at the next Communal Table event? Until then, we're on pins and needles so won't you join us for great food and wine at this convivial affair? Also, when you play "The Quiz Gastronomique”, you may win special prizes AND admiration from your Communal Table mates! Check out this page for details and menu.

New Year's Eve Celebration - Reserve Soon!

2011-12-15T19:33:00.000-08:00

Happy New Year 2012! Roll it in with style and grace. You deserve the best and we've thrown out all the stops! ~ We invite you and yours to our special evening. Ringing in the New Year - A Celebration Menu for Friends and Family at Terrace Kitchen. $50 per person plus gratuity. Reserve today from 5:00 pm to 9:30pm - Menu .

Christmas Eve Celebration Menu

2011-12-03T14:38:00.000-08:00

A Holiday Celebration ~ Christmas Eve Supper Thursday December 24, 2011 5:00pm to close. Special menus of foods from our region's best farmer's $32 per person plus gratuity. Menu and Details. Children under 10 $17, children to age 2, free! Special wine selections.

Celebrate Thanksgiving at Terrace Kitchen

2011-10-31T13:01:00.000-07:00

Thanksgiving Dinner Celebration

Terrace Kitchen Restaurant & Bar

$32 per person plus gratuity

Children under 10 $17 pp,

children to age 2 free

MENU AND INFO

October Communal Table Sets Sail for the Mediterranean

2011-09-24T08:07:00.000-07:00

A Celebration of the Cuisines of the Mediterranean Sea ~ Two Nights in October to reserve. Sunday October 23, 2011 5:00PM

and

Thursday October 27, 2011 6:00PM *Special Prize for Best Hat or Mask!

Two Evenings in September ~ The Communal Tables

2011-08-24T21:20:00.000-07:00

The Communal Tables ~ Two Nights of Festa Italiano!
The Feast of San Gennaro.

Sunday September 18, 2011 5:00PM -AND-
Thursday September 22, 2011 6:00P

$32 per person plus gratuity. Featuring special fall harvest menus & Italianate Northwest wine varietals.

Wildlings and Winged Things

2011-08-08T16:41:00.000-07:00

We are still reeling from the gorgeous weather Sunday in the Cascades of the Columbia Gorge where we simply couldn't wait to check our favorite mushrooming haunts. After the drenching rains of spring and early summer AND a strong and reliable tip last week from our "source" that the season was just beginning (will not mention here that the Coast Range was discussed on that day!) ~ presenting a kilo of tiny chanterelle buttons to attest ~ we set about to get the goods. No go in the central Cascades but we did harvest loads of of Evergreen and Himalayan blackberries at the foot of Wind Mountain on the north shore of the Columbia.
As always, I (Fernando) attract deer flies and every manner of undesirable flying insects. I was stung on my wrist by one such creature, although uncertain what it was. The way my wrist throbbed and swelled immediately would suggest a wasp or bee but no stinger present so uncertain. Next day with a balloon-sized wrist and hand, can only plan the dishes that will play into the day's harvest. Cattail roots, oaxalis, miner's lettuce and wild cress were among the take. A pair of fawns accompanied us while picking berries. They appeared to have no fear of us as one boldly nosed our flat of select one-ripe-to-a-cluster berries as we worked.
We'll have to wait for the salal berries, Oregon grape, huckleberries, chanterelles and such for a few more weeks.

Celebrating Julia Child's Birthday Thursday August 18, 2011

2011-07-30T21:26:00.000-07:00

Celebrating Julia Child's Birthday for The Communal Table Thursday August 18, 2011, 6:00pm $32 per person plus gratuity. Menu

Terrace Kitchen at the International Pinot Noir Celebration: 25th Year Anniversary

2011-07-30T21:20:00.000-07:00

One of the most enjoyable wine weekends in the world ~ Jancis Robinson; jancisrobinson.com

Each year, we celebrate our regional wines and food at the IPNC where we sign our James Beard Award wining cookbook Friday and Sunday afternoon. Also on Sunday, as participants for the Passport to Pinot where some great food is presented with dozens of Oregon's best pinots. Stop by and say hello if you are planing to attend. Buen Provecho! Fernando

The Communal Table ~ Sunday June 19 Father's Day - A Grecian Holiday

2011-06-08T22:08:00.000-07:00

THE COMMUNAL TABLE ~ "A Grecian Holiday" Father's Day will be a great time to celebrate the Mediterranean table. Featuring favorite rustic dishes from our repertoire - Sunday June 19, 2011 5:00pm Reservations (503) 699-1136 Menu. Still just $25 per person plus gratuity. There will be a great selection of hand-picked wines to choose from.Special menus and beautifully crafted drinks. Limited seating, reserve now!

Who will be crowned " Quiz Wiz" at the next Communal Table event? Until then, we're on pins and needles so won't you join us for great food and wine at this convivial affair? Also, when you play

"The Quiz Gastronomique”, you may win a choice bottle of wine AND admiration from your Communal Table mates!

THE COMMUNAL TABLE ~ "James Beard ~ A Homegrown Celebration "

2011-04-20T18:31:00.000-07:00

THE COMMUNAL TABLE ~ "James Beard ~ A Homegrown Celebration " Featuring rustic dishes from our favorite Beard repertoire -Sunday May 15, 2011 5:00pm Reservations (503) 699-1136 Menu. Still just $25 per person plus gratuity. There will be a great selection of hand-picked regional Northwest wines to choose from.Limited seating, reserve now! MENU

Who will be the L.O. Quiz Wiz at the next Communal Table event? Until then, we're on pins and needles so won't you join us for great food and wine at this convivial affair? Also, when you play "The Quiz Gastronomique”, you may win a choice bottle of wine AND admiration from your Communal Table mates!

James Beard Foundation Awards Nominees: CONGRATULATIONS FROM TEAM TK

2011-04-02T17:08:00.000-07:00

Join us in congratulating all our Northwest friends, acquaintances, and industry peers on the recent annoncements for the annual James Beard Foundation Awards!

We're pulling for our favorites - Jerry Traunfeld - for Oustanding Chef Award. Jerry and I made our debut presentations at the Beard House together where we presented foraged foods and dishes of the Pacific Northwest. Also to Cathy Whims whom we've known and admired for years. Andy Rikker was not only one of my favorite cooks at Fiddleheads (past Gourmet magazine top table and Oregonian Restaurant of the Year) but I came to admire his rugged "monkey factor" and his demonstrated ability to stay focused on his passions, as we've all come to know and love. Having lived and worked in Oregon, Washington, and Arizona over the past three decades, there are a lot of great cooks, writers, food activists, wine makers, spirits producers and such that we have befriended and support.

April Communal Table: The Cuisines of Northern Italy

2011-04-02T16:50:00.000-07:00

THE COMMUNAL TABLE ~ "La Cucina di Italia del nord " The Cuisine of Northern Italy- Sunday April 17, 2011 7:00pm Reservations (503) 699-1136 MENU. Be like oscar-winning film director Roberto Benini - a Northern Italian - and live in the moment....join us! Still just $25 per person plus gratuity. There will be a great selection of hand-picked regional Italian wines to choose from.Limited seating, reserve now! Menu

Who will be the L.O. Quiz Wiz at the next Communal Table event? Until then, we're on pins and needles so won't you join us for great food and wine at this convivial affair? Also, when you play "Il QUIZ DI GASTRONOMIA ITALIANO”, you may win a choice bottle of vino maximo supremo AND admiration from your Communal Table mates!

We'll celebrate the first asparagus and berries. Don't miss this one. (503) 699 - 1136 for reservations.

Developing the Regional Table: Arrowhead

2011-03-10T20:42:00.000-08:00

Born in Wapato, Washington in 1956 to a migrant father working the fertile Yakima Valley floor where this splendid food plant continues to flourish, I have only recently become this beautiful and delicious plant's advocate.
For descendants of the original inhabitants of this great region, the First Salmon feast is now underway. Gathered, prepared, and served with this royal fish is a water plant rhizome called arrowhead. Wife and partner Marlene and I first tasted the roasted root of the arrowhead plant at a Spring Root celebration with artist and friend Lillian Pitt at the ceremony for the people of Warm Springs. The nut-like flavor with the texture of sunchokes is at once unique and most satisfying. Nutritionally speaking, arrowhead contributes significantly less carbs than potatoes and has nutrients and qualities that migrant domestic crops do not possess. My son and partner Zoey and I have managed to winter over our second crop of domesticated arrowhead (Saggitara latifolia). This was our successful attempt to discover growing conditions for arrowhead as a food crop. In addition to our kitchen garden greenhouse, family friend and master gardener Joy Pruitt provided a site in Lake Oswego for our experimental crops.
Also commonly called wapato, the rhizomes of the plant have been eaten for centuries by folk here in the Columbia River and Willamette River basins prior to the introduction of potatoes and other Old World starchy food alternatives. With mass migration into the region and the ensuing industrialization, wapato was displaced by grazing domesticated animals and its habitat was polluted by industrial waste. In spite of our local government's collaboration with the United State's Superfund efforts for clean-up at sites in the immediate Portland area, the land has not been cleansed of toxins to a level that could warrant harvesting of healthful, edible root stock. Ironically, wapato may well be the healing solution necessary to save itself. Used for decades by environmentalists to 'reclaim' the lands saturated with light toxins, the process of clean-up and renewal is facilitated by the wapato plants natural filtering mechanism. Once pollutants have been mandated to be eliminated or diminished by industrial producers, wapato is planted adjacent to the sites. Within a few years in some instances, the toxin laden wapato is replaced with fresh root stock providing a safe harbor for rehabilitation to begin.
I am of the mind to grow this local and delicious potato alternative for market. We have conducted extensive research on the matter since 1996. Efforts include a test pond planted in Washington D.C. under the direction of landscape architect Johnpaul Jones on the grounds of the National Museum of the American Indian. Along with many other indigenous food crops of the region, the wapato has flourished there. We have since grown subsequent crops and are developing plans for a commercial production facility.
We have been serving wapato to a receptive crowd since 1986 where, after presenting it to my guests and mastering its preparation, it was presented in a warm salad to accompany salmon at the American Seafood Challenge garnering a championship crown and gold medal for me in Oregon then, subsequently, Washington State. We presented wapato as an Ark food for Slow Food Iternational's Salone del Gusto and to dignitaries by invitation in Italy's Etruscan region. Presentations wapato's versatility have been made to foodies in Kyoto and Tokyo Japan, and continue here in our region to traveling food writers from throughout the planet - all with a concerted and favorable response. We believe that wapato, like so many other overlooked indigenous foods, presents the foundation for a truely regional cuisine.

Wind River Steelhead with its Roe, flavored with sumac
and Oregon Mountain Mahogany. Accompanied by roasted
wapato (in foreground), camas root, cress and hazlenut oil

The Communal Table ~ Thursday March 31 Rustic Dishes of the Pyrenees

2011-03-09T18:22:00.000-08:00

THE COMMUNAL TABLE
Rustic Dishes of the Pyrenees
Thursday March 31, 2011
7:00pm Reservations
(503) 699-1136
Menu
You could be
L.O.'s next Quiz Wiz
when you play to win the
“BASQUE QUIZ GASTRONOMIQUE”

GET 'EM WHILE THEY'RE HOT! DUBLIN STYLE FISH & CHIPS

2011-03-09T18:08:00.000-08:00

St. Patrick's Day ~ Dublin Style Fish & Chips ~ don't miss 'em! Thursday March 17, 2011. Presented throughout the day with Irish libations too.

Fat Tuesday

2011-03-01T19:28:00.000-08:00

Terrace Kitchen

Presents

A Menu

for Friends and Family

In celebration of

Mardi Gras

Fat Tuesday

Tuesday March 8, 2011

7:00 PM

Menu

$25 per person plus gratuity

First Course

Fried Green Tomatoes confetti corn compote

Entree

Accompanied by

hush puppies and sweet chile butter

Jambalaya

chicken, shrimp, clams, and andouille sausage

~OR~

Stuffed Mirliton

hoppin john salad with molasses dressing

Dessert

Pecan Tart

with bourbon vanilla ice cream

Additional Info

Terrace Kitchen

2011-02-16T19:54:00.000-08:00

Terrace Kitchen

Celebrates the 83rd Academy Awards

The Communal Table

Thursday February 24, 2011

7:00 PM $25 per person plus gratuity

Limited Seating ~ Reserve Today!

Menu and Details

Monday February 14, 2011 ~ Valentine's Day

2011-01-29T16:45:00.000-08:00

We are open and excited about Valentine's Day Monday February 14, 5 to 9pm a fabulous multi-course meal created for those we love! $45 per person + gratuity - RESERVE TODAY - MENU

The Communal Table for January ~ Cooking up Tangos and Sambas

2011-01-11T19:54:00.000-08:00

The Communal Table

COOKING UP

TANGOS & SAMBAS

Thursday January 27, 2011

7:00 PM

$25 per person

plus gratuity

Limited Availability

Reserve Today!

503.699.1136

Great Gift Ideas: Recipes from Fernando and Marlene in the newly released "Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine" and other great books.

2010-12-16T16:49:00.000-08:00

Looking for recipes for your foraged foods from land and sea? If you have not already purchased Salmon Nation's Food Traditions with contributions by Fernando and Marlene Divina, or Foods of the Americas: Native Recipes and Traditions, then one might consider them for this gift-giving time of year! Just released Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine by wilderness trekker and award winning author Jennifer Hahn. This book has technical information for the hunter-gatherer as well as great recipes from a few of the region's expert cooks including the Terrace Kitchen clan. Order copies soon from our webstore or your favorite book store.

Gifted Art - A gathering for art collectors, a dinner and a silent auction!

2010-12-04T21:02:00.000-08:00

DATE TBA ~ For those of you acquainted with Lillian Pitt and A.W. Bill Rouzie's fabulous fine art, get ready for an evening of unprecedented opportunity. These artists will be joined by Sue O'Meara for an evening of artistic intercourse, great food, and a silent auction.
Details forthcoming. See you there!

Live Jazz On Hold

2010-12-02T17:10:00.001-08:00

Hey jazz fans, sorry for changes but we needed a music programming overhaul. Stop in for our regular great menus, events, Christmas Eve Supper and New Year's Eve Celebration and thanks for helping sustain Terrace Kitchen!

Portland Tribune: TK IN THE NEWS

2010-11-28T14:25:00.000-08:00

Terrace Kitchen recipes are noted

We are always joyful this time of year as our friends here in Lake Oswego and abroad seem to look to us for instruction where the holiday table and entertaining are concerned.
Recently featured in the Washington Post, our Thanksgiving recipes from our cookbook are popular throughout the nation. Food editor and friend Bonnie Benwick took the time to “re-test” our “tested” recipes so we thought our friends here in Lake Oswego would appreciate our gesture to offer them a look at the recipes.
Benwick states that “If you’re looking for a way to enliven the holiday table yet keep things traditional, you need only include more of the Americas: North, Central, South. A rich, dark mole from Mexico can envelop or accompany turkey; a shrimp and avocado salad from Chile can provide a cool, creamy way to start the meal.” And so it goes, “Our inspiration for this year’s menu comes from Fernando and Marlene Divina, who collaborated on their cookbook, ‘Foods of the Americas: Native Recipes and Traditions,’ with the Smithsonian National Museum of the American Indian and helped develop the museum’s Mitsitam Cafe. The couple own the Terrace Kitchen restaurant in Lake Oswego, Ore.,” “...their recipes represent a contemporary cross-section of American society. Add some of these flavors, and your own celebration will, too.”

Visit our website at http://www.terracekitchen.com/ for access to the great Thanksgiving recipes featured in the article or join us for the real thing here on Thanksgiving Day at Terrace Kitchen.

Wishing all of our friends here in Lake Oswego a splendid holiday season.

Fernando and Marlene Divina
for Team TK of Terrace Kitchen Restaurant
Lake Oswego

Beyond Buffalo Chili: Fernando and Marlene Divina, 'Foods of the Americas,' Imu-Style Salmon Recipe | Food & Drink | Express Night Out

2010-07-21T14:32:00.000-07:00

Beyond Buffalo Chili: Fernando and Marlene Divina, 'Foods of the Americas,' Imu-Style Salmon Recipe Food & Drink Express Night Out

TK goes Down Under with coverage on the e-magazine, All Eaten Up!

2009-11-18T21:22:00.001-08:00

For young men in the Pacific Northwest region of the US, it is customary to forage in the wilderness while learning the ins and outs of hiking and mountaineering.

It is simply the way of life there, says Chef Fernando Divina of Terrace Kitchen in Lake Oswego, south of Portland in Oregon, who prepared a special lunch using native foods for a visiting press contingent in the US last week.

"Foraged foods usually began with spring fiddleheads, mushrooms and other up shoots of new, young plants," he says.

"Naturally, being raised on the Yakama reservation in Wapato, Washington and the eventual marriage to my wife (Marlena) of Annishinabe descent cinched my lifelong interest in a foodway that included indigenous food preparation, celebration and giving."

The food movement may be in full swing now, but there were many challenges faced by Divina when he first started working with indigenous foods.

"Consumers are influenced, deeply, by the media in addition to the foods brought to bear by governmental influences in the market place," he says.

"In the US, it was not until the 1990’s that acceptance of indigenous food products was made available to the general public through regional farmer’s markets. Now, as examples of the expanded indigenous foods to the public, one can purchase mesquite meal and tepary beans in the American Southwest’s central weekend markets.

"Here in the Northwest, while salmon, lamprey and a host of other water-based indigenous proteins have always been available they are only very recently being consumed and marketed in a context of “first people’s foods”.

"This basic awareness is low and continued marketing efforts to contextualise local, indigenous foods is a high priority."

There is yet to be a sustained “Native American food movement”, according to Divina; however, there is now a recognisable mutuality between tribes and the US government, though it remains slow in that area.

"In my opinion, there are strong indicators that the industry as a whole and a ‘movement’ is poised for expansion... establishing a basis of new Indian prosperity that will naturally extend beyond the reservations due to the interwoven political and economical ties that are bound through centuries of governmental intervention."

Divina says that interest in American Indian foods and foodway abroad, in his experience, may exceed that of the general populace of Americans.

"This is due to the historical elements of the global nuclear family in Asian countries, Europe and really, nearly everywhere except the US," he says.

"That is to say, that traditions of family participation in foodway is so much higher in other countries as compared to the US, and in my opinion only compares to the indigenous population of the US."

That said, there are parallels beyond the foods themselves that would attract a foreign market to these goods, he says.

For example, the wapato - a type of native potato - is widely cultivated in Asia, and considered a nutritious and healthy alternative to potatoes and other starchy foods.

While it once flourished in the American ponds, marshes, wetlands, and along riverbanks and streams, the wapato is now nearing extinction in North America. The native plant can still be found growing wild on Sauvie Island.

The traditional way to harvest wapato is to walk into chest-high water and feel for the bulbs in the mud with your bare feet (see picture of Divina harvesting for wapato himself below). Once found, the bulb is dislodged using either your feet or a stick, and when it pops up to the top of the water, you break the bulb from the stalk.

Wapato is attractive to the foreign market consumer, simply due to the consumer's approach to regional marketplace, and sourcing in that manner.

"This is opposed to America’s ‘world bread basket' approach or 'feed the world’ approach of monoculture and mass production. In essence, the US is finally taking a step “back” to a healthier (economically, sustainably, socially) lifeway practice of regional markets featuring regionally produced foods by its people, including Native Americans and their foods rather, than excluding them as was the habit for centuries in the recent past.

"Thus, when a Native American community reaches production levels that can sustain the “tribe” their surplus must find a market. The foreign market plays heavily in consuming that surplus."

Working hard to promote indigenous foods, Divina and Marlena have also worked with Smithsonian National Museum of the American Indian to publish a cookbook focusing on Native American foods. The book, Foods of the Americas: Native Recipes and Traditions, has been awarded a prestigious James Beard Foundation award.

Local, Organic Camelina Oil: The Healthy Choice for Friends and Family

2009-11-09T13:55:00.000-08:00

Pick up your bottle of certified organic Camelina Oil for yourself or loved one today!

Offered exclusively at Terrace Kitchen, this herbaceous and fruity oil is changing the Northwest table scape by replacing costly imported olive oil. This eco-friendly, non-GMO, salmon safe and new oil is among the most delicious new foods being produced in our region. Come and taste the fantastic flavors among our menus and take a bottle or two home to gift to those among family and friends that care about sustainability with one of the tastiest and nutritional benefits.

Camelina oil is produced sustainably employing organic farming practices, in the Pacific Northwest and contains higher Omega-3 than salmon. It is among the healthiest oils with one of the highest ratios of Omega-3 to Omega-6 fatty acids of all food oils.

"Cold pressed, organic camelina oil is one of the most exciting new local foods with use as diverse as olive oil. Now known to retain it's nutritive value when baked, this wonderful oil is among my most treasured menu offerings. I am particularly pleased to bring it to you limiting the need to buy imported oils from afar." Fernando Divina, Chef Proprietor; James Beard Award Winner; Slow Food Award Nominee; R.A.F.T. Advisor. www.terracekitchen.com

TK and IAC to Host International Writers

2009-10-23T15:49:00.000-07:00

The Intertribal Agricultural Council is hosting a group of international travel and hospitality writers next week. We'll be serving some great regional foods like salmon, duck, camas, wapato, sumac and more! Stop in to see us soon or visit www.terracekitchen.com

Extreme Cuisine: Pacific Northwest - Catch TK Partner Marlene Divina November 26, 2009 Prime Time!

2009-10-14T17:28:00.000-07:00

Originally aired on October 8th, you still have time to catch the next episode.

Versed in preparation of foraged wild and indigenous foods, TK managing partner Marlene Divina presents camas root on the October 8th and November 26th episodes of Extreme Cuisine : Pacific Northwest. An underutilized but tasty food, camas will accompany lamprey and other unique Northwest foods.

Terrace Kitchen and Oregon's Mt. Hood Territory to Host National Food and Wine Writers

2009-10-06T21:45:00.000-07:00

TK was recently recruited to present the Willamette Valley's food and wine treasures to a group of national media writers. Foods of our region with flavors of the Americas will be paired with wines for a special lunch after a cooking demonstration by TK cooking instructors Fernando and Marlene Divina. Wish us luck! Thanks for the opportunity to present on behalf of our region. We pledge our level best!

The Season's Last White Peaches and Apples from our Friends in Central Washington

2009-10-02T15:18:00.000-07:00

Gorgeous, ripe and finding their way into cobblers and other great dishes. Check us out at www.terracekitchen.com. Stop in and mention you saw this post and the coffee (Stumptown Guatemala Finca el Injerto) is ON US. F

Honorees for the 2008-09 Oregon's Mt. Hood Territory Awards Lauded at Annual Tourism Gathering

2009-09-30T17:31:00.000-07:00

Congratulations to this year's Oregon Tourism Award recipients! The awards were sponsored by the Clackamas County Arts Alliance, the Clackamas County Department of Tourism and Cultural Arts, and Oregon's Mt. Hood Territory. The awards are presented each year to businesses that demonstrate their commitment to promoting the benefits of the great state of Oregon to world and local travelers alike.

Among this year's esteemed group, Terrace Kitchen Restaurant was the recipient of the Marketing Innovation Award.

Our pledge at Terrace Kitchen is to continue to contribute to the community in a manner that we can all be proud.

Visit our Source of Inspiration page on our website at http://www.terracekitchen.com/ for a view to our community action.

Fall: Putting foods by and baking pies at TK.

2009-09-26T13:40:00.000-07:00

Divina's demonstrate basic flakey dough, french tarts and cobblers during their fall cooking classes. Reserve today for your hands-on class instruction in November. Visit our Events Page at www.terracekitchen.com for details.

Dinner with the Artist Series: An Evening with Bill Rouzie SOLD OUT!

2009-09-26T13:31:00.000-07:00

A.W. "Bill" Rouzie will present to a sell out crowd tonight! Thanks to the many admirer's of Bill's fine art, we appreciate your support for our programming. Don't miss our next event.

TK Gardens at Alto Park

2009-09-23T09:20:00.000-07:00

Cleaning up beds but still loads of cabernet cherry tomatoes along with all the other varieties still producing. Put by just picked chanterelles with green tomato pickles and will put fried green tomatoes on the menu pretty soon. Armenian cucumbers are delicious and featuring Brian and Beaver's pear varieties now.

Extreme Cuisine's Jeff Corwin can cook Camas!

2009-09-22T19:37:00.001-07:00

Shot on location here in the Northwest (and with our buddy Jon Rowley for the goeduc segment) at Willamette Falls and near the Siletz River, Extreme Cuisine: Pacific Northwest will air throughout October. Pictured are Marlene and Zoey flanking the inquisitive cook on location.

You don't have to be a celebrity host to learn how to cook delicious Northwest specialty foods - sign up for one of our hands-on cooking classes at info@terracekitchen.com visit a complete list of events at www.terracekitchen.com.

TK's managing partner Marlene Divina on Exteme Cuisine October 8th

2009-09-22T19:06:00.000-07:00

Versed in preparation of foraged wild and indigenous foods, TK managing partner Marlene Divina presents camas root on October 8th's episode of Extreme Cuisine : Pacific Northwest. An underutilized but tasty food, camas will accompany lamprey and other unique Northwest foods.