Lundi Gras Breakside Brewery Dinner at Tapalaya

CELEBRATING MARDI GRAS ONE DAY EARLY,
TAPALAYA PARTNERS WITH BREAKSIDE BREWERY TO HOST
SECOND ANNUAL LUNDI GRAS BREAKSIDE BREWERY DINNER

NEW ORLEANS-BORN, VIETNAMESE CHEF ANH LUU
WILL PAIR VIETNAMESE-INSPIRED, CAJUN/CREOLE FAVORITES WITH
A VARIETY OF INNOVATIVE BEERS POURED BY
BREAKSIDE’S BREWMASTER BEN EDMUNDS

PORTLAND, Ore. (January 20, 2015) – Known for its New Orleans cuisine served on small plates, tapas-style, and its recently-introduced Asian/Cajun menu created by the restaurant’s New Orleans-born, Vietnamese chef Anh Luu, Tapalaya will host its second annual Lundi Gras (Fat Monday) Breakside Brewery Dinner on Monday, February 16th from 6 p.m. to 9 p.m. at the restaurant.

Partnering with Breakside Brewery again this year for the dinner, Tapalaya is kicking-off Mardi Gras one day early with this dinner celebration. Located on Portland’s NE 28th restaurant row, Tapalaya is the city’s first-and-only restaurant to serve New Orleans cuisine as small plates. Tapalaya, which is a combination of the words tapas and Jambalaya, offers its contemporary Cajun/Creole tapas and its recently-launched Vietnamese-inspired special menu and/or dishes at dinner and Brunch. For the Lundi Gras Breakside Brewery Dinner, the restaurant will serve family-style, contemporary Cajun/Creole dishes inspired by Luu’s Vietnamese heritage with five different beers poured personally by Brewmaster Ben Edmunds of Breakside Brewery.

This high-energy event features family-style seating and musical entertainment provided by Steve Cheseborough, a one-man show that brings the Delta blues to life by interspersing songs with stories, history and humor. The event includes dinner, live music, five different beers, and gratuity for $55 per person.

“In New Orleans, Mardi Gras isn’t a one-day event and we believe it shouldn’t be in Portland either,” said Tapalaya Owner Chantal Angot

The Lundi Gras Breakside Brewery Dinner, served family-style, will feature Chef Anh’s signature blend of Cajun/Creole dishes infused with ingredients from Luu’s Southeast Asian roots that are carefully and artfully paired with select beers from Breakside Brewery. The menu includes the following:

Salty Candied Pecans;
Farmer’s Market Salad with Creole Caper Anchovy Dressing;
Tartare Two Ways (Pho Steak Tartare and Blackened Tuna Tartare) with House 5-Spice Chips;
BBQ Pork Belly and Shrimp Skewers;
Oysters Rockefeller (on the half shell);
Vietnamese-Style Crawfish Étouffée over Rice;
Mirliton Slaw with Kaffir Lime Leaf Vinaigrette;
Shiitake Mushroom Stone Ground Grits with Charred Green Onion Butter;
Braised Beef Short Ribs; and
King Cake.

Luu cultivated a special relationship with Edmunds while she worked at Tanuki. Edmunds will be on-site, personally pouring the following five unique and specially-curated beers for the dinner, and he will be actively engaged with the guests, describing the ingredients and flavor-profiles of the following beers:
Amuse – a Petite Saison
Tropicalia – a Golden Farmhouse Ale with Lychee and Peruvian Aji Amarillo
Bellwether – a Gin, Barrel-Aged Sour Double Wit with Kaffir Lime
IPA – American-Style India Pale Ale; the 2014 Great American Beer Festival Gold Medal Winner
Alan from the Wood – a Rye, Barrel-Aged, Smoked, strong Ale
“It’s a privilege to work with Ben and Breakside. We feel that Breakside’s beers provide the most innovative and unique flavors which give Chef Anh a lot of distinct options to pair with our dishes,” added Angot.
Tickets for the event can be purchased online at www.eventbrite.com/e/lundi-gras-breakside-brewery-beer-dinner-tickets-15247769489.

Tapalaya will continue the celebration on Mardi Gras, Tuesday, February 17th, by serving traditional Cajun/Creole favorites and cocktails. Live music will be provided by Reggie Houston, a saxophonist and local arts educator, from 6 p.m. to 9 p.m. King Cake will be offered and Mardi Gras beads will be provided. Reservations book quickly and sell out, so booking early will ensure a reservation. Reservations can be made at www.opentable.com.

Born to Vietnam War refugees in New Orleans, Luu and her family evacuated from New Orleans after Hurricane Katrina in 2005. With their home under 15 feet of water, Luu’s family moved to Portland, Oregon but Luu remained in Louisiana to attend school and work in several top New Orleans restaurants. She later moved to Portland to join her family and attend the Western Culinary Institute. Subsequently, Luu was hired as Second in Charge at Tanuki, Chef/Owner Janice Martin’s izakaya. Following Tanuki, Luu was hired as Head Chef at Tapalaya in May 2013.

Located at 28 NE 28th Avenue in Northeast Portland and serving lunch Monday through Friday, dinner and Happy Hour daily with live New Orleans music on Tuesday and Thursday evenings, and Brunch on Saturdays and Sundays, Tapalaya serves contemporary Cajun/Creole cuisine sourcing many fruits, vegetables, meats, and seafood from local farms and farmer’s markets in Portland, the Willamette Valley and Vancouver, Washington. Gluten-friendly, vegetarian and vegan options are offered and classic menu items include Red Beans & Rice, Jambalaya, Po’ Boy Sandwiches, Crawfish Etouffee, Barbeque Jumbo Gulf Prawns, Blackened Catfish and Beignets. Tapalaya offers a full bar, wine and beer. Signature cocktails include the Hurricane, Uptown NOLA and Sazerac.

For reservations or for more information, please visit www.tapalaya.com, www.opentable.com, or Tapalaya on Facebook.