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Treat yourself: Food, beer events abound

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COURTESY: RENATA - Learn the art of pasta making at a class taught by Chef Matt Sigler of Renata, on Feb. 25. Dinner is included. After recovering from the holidays, Portland’s chefs and brewers are back in full force, with an intoxicating slate of special dinners and events meant to help us beat the February doldrums.

First up, one of Portland’s hottest new chefs will host a beginner pasta-making class Feb. 25, designed for to accommodate all skills, from those who’ve never rolled dough before to anyone needing a refresher on their pasta craft.

The class is set for 6 p.m. Thursday, Feb. 25 at Renata, a contemporary Italian restaurant that opened last May in the newly renovated Weatherly Creamery Building.

The restaurant makes all pastas, breads, Salumi and desserts in house, almost solely in their wood-fired grill and wood-fired oven.

Sigler came to Portland after stints at high-profile Italian restaurants in Chicago and San Francisco. Renata owners Sandra and Nick Arnerich previously worked at French Laundry in California, one of the nation’s most prestigious restaurants.

The introduction to pasta making will focus on pasta dough, and rolling and cutting noodles. At $125 per person it will include dinner, with Prosecco on arrival.

Renata is at 626 S.E. Main St.

For reservations, call 503-954-2708.

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COURTESY: DEREK REED - Chef Doug Adams of Imperial restaurant will work with Commons Brewery to host a four-course beer pairing dinner on Feb. 27. 
Chef Doug Adams and his team at Imperial restaurant will collaborate with Commons Brewery Feb. 27 for a four-course beer dinner complementing both of their iconic styles.

Among the pairings: Beer Braised Elk Shoulder with smoked elk tongue spaetzle, wild mushroom and pickled huckleberry paired with Commons' Boysen, and a s’more with marshmallow toasted over the Imperial wood-fire grill paired with Commons' Unconquerable Sun Beer Float.

Adams recently won the Eater Award for Portland Chef of the Year, and was a recent final chef contender on Season 12 of  Bravo’s “Top Chef.”

The dinner is set for 6:30 p.m. Feb. 27 at Imperial’s Pettygrove Room, 410 S.W. Broadway. Tickets are $80 and include food, beverage and gratuity.

For tickets: https://www.eventbrite.com/e/commons-brewery-dinner-tickets-21022213005?aff=ebrowse

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COURTESY: KARI YOUNG  - What's not to love about Russian drinking food? Kachka will hold a five-course beer pairing dinner with Breakside Brewery on Feb. 29.Another beer pairing dinner sure to be a showstopper is set for Feb. 29, with new Russian darling restaurant Kachka and Breakside Brewery.

With beer being part of everyday life in Russia, Chef Bonnie Morales has created a menu that highlights the way diverse beer styles compliment the flavors of the food of the former Soviet Union. 

A menu of five courses paired with five beers by Breakside will begin with traditional Russian beer snacks and zakuski (hot and cold hors d'oeuvres), and progress to hearty winter flavors.

Breakside is known for their breadth of beer styles, from experimental batches what's earned accolades as the best IPA in the country. Brewmaster Ben Edmunds has chosen a lineup of beers in a wide range of styles, including a couple of rarities.

Kachka opened in 2014, collecting numerous awards for their vibrant flavors including a semifinalist nod for 2015’s James Beard Award for Best New Restaurant.

They double as a late-night spot, with more than over 50 vodka selections, as well a list of house made infusions, craft cocktails and a curated list of beer and wine with a focus on Eastern European producers.

The five-course dinner is set for Monday, Feb. 29 at Kachka, 720 S.E. Grand Ave., with seatings at 5:30 p.m. or 8 p.m.

Tickets are $65 per person, including food and beer, but not gratuity.

For reservations, call 503.235.0059 or email This email address is being protected from spambots. You need JavaScript enabled to view it..

@jenmomanderson