Several times a year, we host coursed dinners with a local winery, brewery, or other business, or create a themed dinner around a type of food, spirit, or cocktail. In addition, we offer special menus a few times year such as Valentine’s Day and New Year’s Eve. Check our Facebook page to see all of our upcoming special dinner menus or themed dinners. We also have weekly special offerings, so there is always something new to try!
Last November, we held the very first “Made by Hand” dinner and the response was so enthusiastic from all participants (creators and diners alike!) that we are offering a new rendition of this unique dining experience. “Made by Hand: A Collaboration of Local Artists” features the creative works of five local ceramic artists and the chefs of del Alma who have met throughout the planning process and inspired each other to craft complementary pieces and menu offerings. Courses from the menu below will be presented and served on handmade ceramic dinnerware and paired with wines from Lumos Wine Company. This synergistic pairing event will be offered two separate evenings, on Thursday, November 8th and Friday, November 9th, both at 6:00pm.
Artists Renee McKitterick, Lynda Farmer, Susan Pachuta, Ted Ernst, and Sandy Segna as well as winemakers Dai Crisp and PK McCoy from Lumos Wine Company (www.lumoswine.com), will be in attendance for these very special evenings of food, wine, and clay.
Price is $80 per person (includes wine pairings; does not include gratuity). We have limited seating, so make your reservations today! 541-753-2222 or email firstname.lastname@example.org
“Made by Hand” Dinner
del Alma Restaurant
November 8th and 9that 6:00pm
Executive Chef: Conor Claffey-Koller
Pastry Chef: Kaitlyn Neumann
Goat’s milk foam, fennel, orange, smoked salt
Pumpkin clam broth served with razor clam, potatoes, sorrel, migas, dill oil
Lime-cured sweet potatoes, chipotle-tomato molasses, pickled mustard seed, puffed wild rice, greens
Duck, Duck, Duck
Duck relleno, duck tamale, watercress salad, carrot purée, basil gel
Herb salsa verde, pipian rojo, charred persimmon salsa
Intermezzo – “Pink” Granita
“Brandy and Cigar”
Brandy-poached pear, charred oak ice cream, dark chocolate-espresso tuile, bay leaf gel