- News, Events & Specials

News, Events & Specials

Hazelnut Cheesecake with Creme Anglaise and Candied Hazelnuts

Read about Fife Restaurant's most recent news, press releases, scheduled events and monthly specials below. For the most up-to-date information delivered directly to your email in-box, sign up for our monthly newsletter and events subscription now.

Fife Restaurant Website Offer - Chef Tasting Special

5:00 PM to 7:30

This is a special just for our website viewers! Tuesday through Thursday before 7:30, Chef Marco cooks for your table - either a personally designed $45 four-course or $65 six-course menu (per person). The Chef Tasting is one of the most fun, creative and impulsive events that is available at Fife - it is designed around your likes and dislikes each and every time!

Chef Shaw's talent and experience plays into dishes that are memorable and imaginative, constructing beautiful meals that speak of the Pacific Northwest and the American cuisine that he is so well-known for. The Chef Tasting is available in 2 versions only - one that may contain meat and/or fish and vegetarian. Additionally, a wine pairings package may be purchased for an additional $25 and our wine steward will pair each dish with the perfect selection from our wine list.

Our servers will ask you a few questions to assist the chef in preparing dishes especially for your table and will take into account any food allergies and aversions to certain foods. We regret that there are no other selections or substitutions. This is an excellent way to get a feel for our style of cooking and the amazing talents of our chef.

Reserve your Chef Tasting table now by calling the Restaurant at 971.222.FIFE (3433).

The following events and specials are currently scheduled for 2008:

Wine maker dinners are in progress - reserve your seat now!

Wine maker dinner events are usually held the third Sunday of each month from 6:30 PM to 9:30 PM. In 2008, Fife Restaurant will have a series of guest wine makers appearing February through September. Each month, Chef Shaw creates a 5 course dinner that is paired with the wines that the wine maker has chosen for the evening. You will get a chance to personally meet the people who create the beautiful wines that you enjoy, learn about the process of wine making and taste dishes personally created by Chef Shaw for that event.

Refer to these dates when planning your wine maker dinner:

Plate and Pitchfork- Sunday, August 10th

Cathedral Ridge Wine Dinner- Sunday, August 17th

Biggio-Hamina Wine Dinner- Sunday, September 7th

To RSVP for this event, please contact Fife Restaurant at 971.222.FIFE (3433).

Sunday, August 10th, 2008- Plate & Pitchfork Dinner

Plate & Pitchfork is an adventurous evening that celebrates and supports local farms. In fact every Plate & Pitchfork dinner begins with a farm tour. You see in most places, farms are disappearing and we’re concerned that they'll be as hard to find as the blunt-nosed leopard lizard. So we want to make sure that you have a chance to meet your farmer and get to know a little bit about them and how they run their business. To find out more go to www.plateandpitchfork.com.

Chef Marco Shaw from Fife and Chef Adam Sappington from the Country Cat Dinner House will be preparing dinner at the Three Sisters Vineyard in Dundee. Wines from Eyrie Vineyards and BlackCap will be featured. Produce will be featured from Dancing Roots Farm.

Sunday, August 17th, 2008- Catherdal Ridge Winery Dinner

We will be preparing a 5 courses paired with wines that have been hand selected from Catherdal Ridge. You will get a chance to personally meet the people who create the beautiful wines that you will enjoy and learn about the process of winemaking. To learn more go to www.catherdalridgewinery.com.

Talented winemaker Michael Sebastiani will be pouring some of his award winning wines. Meet and grett Robb Bell, owner and Cheif cellar rat of Catherdal Ridge

Winery.

Sunday, September 7th, 2008- Biggio Hamina Dinner

We will be preparing 5 courses to showcase wines from winemaker Todd Hamina, of Biggio Hamina Cellars.

Biggio Hamina Cellars is based in Yamhill County, Oregon. 2007 will mark their first vintage and are proud of the fact that the vineyards they have sourced range from seven to twenty-five years old. They will work with the new A.V.A.'s of Chehalem Mountain, Dundee Hills, McMinnville and Yamhill-Carlton. To learn more go to www.biggiohamina.com.

Chef Marco Shaw Featured at 2008 James Beard Foundation Awards Gala

Artisanal America: the Craft of Cuisine, the theme of the 2008 James Beard Foundation Awards Gala Reception, will shine a spotlight on the farmers,cheese makers, beekeepers, shepherds and every kind of American artisan whose skill and dedication is at the foundation of our country's vibrant food culture. The goal of the James Beard Foundation was to assemble a group of chefs as equally dedicated as these artisans to share the fruits of this timeless collaboration with the 1800 guests attending the Gala Reception following the Awards Ceremony. Because of Chef Marco Shaw's passion and commitment, he will be participating as one of their esteemed Gala Reception Guest Chefs. Chef Shaw was invited to join the Beard Foundation in creating a menu of American tastes by centering a dish on an outstanding ingredient or artisan product from our Pacific Northwest region and share something about the producer who inspires his creativity.

Chef Shaw chose to feature rancher Joe Schueller of Rain Shadow El Rancho, who raises buffalo on his 145 acre ranch in Scio, Oregon. The dish for the Gala Reception will include a smoked buffalo jerky that Chef Shaw will be preparing specially for this event. Buffalo from Schueller's ranch are a regular featured item on the Fife Restaurant menu and dishes range from buffalo brisket to steak.

Congratulations, Chef Shaw! We hope you enjoy being a part of such a special evening of great food, shared passions and inspiring company, bringing with you some of the food that makes the Pacific Northwest such a great place to live.

Fife Restaurant Featured in Edible Portland

Edible Portland, a magazine that serves the greater Portland metropolitan area, is a publication and website that acts as a contribution to the growing movement throughout this country that is encouraging people to eat more locally grown and locallyproduced foods.

In their spring edition, Fife Restaurant is featured along with farmer Shari Sirkin of Dancing Roots Farm. Chef Marco Shaw and Shari Sirkin work together, often choosing the actual seeds in January to be planted later in the year, to bring you the many fresh ingredients found on Fife Restaurant's menu.

We encourage you to read about Shari, the beautiful organic produce she provides to our community, and the relationship between farmer and restaurant.

You can view Edible Portland's article by clicking here.

You can also read a previous article published in our March 2007 newsletter by clicking here.

Chef Marco Shaw's Recipes Now Available in The Farm to Table Cookbook

Organized by seasons, The Farm to Table Cookbook : The Art of Eating Locally contains recipes from

leading chefs whose philosophy embraces the use of fresh, local ingredients, showing readers new ways

to incorporate farm-fresh produce into their daily menu.

Featured recipes also include those provided by Chef Marco Shaw of Fife Restaurant. His commitment to

farm to table cooking was a perfect match for this cookbook and author Ivy Manning chose to publish

two recipes.

You can purchase your copy of The Farm to Table cookbook clicking here.