Help us #86AIDS with (RED)

 DEPARTURE

Help us #86AIDS with (RED)

For the month of June we are partnering with Mario Batali and (RED) to help #86AIDS. During the month we will be offering special cocktails whose proceeds will go towards the United Nations global fund that fights against AIDS. By choosing where to eat lunch or have a cocktail you can help end the suffering caused by AIDS. For more information on participating restaurants or to donate to the UN Fund directly, click here.

Vegetable Dinner Series

DEPARTURE

Vegetable Dinner Series

We’re pleased to announce the revival of the two part Vegetable Dinner Series with Chef Joshua McFadden of Ava Gene’s! It was put on old last year (after somebody had to leave to do a television show…) but this spring and fall it’s back on! For the first round Chef Gregory will head to Joshua’s kitchen to cook this season’s vegetables over the course of dinner service. Round two takes place here at Departure and will be a double whammy as it coincides with our annual Vegan Dinner! Keep an eye out for more information on that dinner, including how to make a reservation, in the coming weeks.

Portland Dining Month

Departure

Departure Restaurant + Lounge:

 

Portland Dining Month

 

We’re once again excited to be partnering with Travel Portland for their Dining Month promotion this month! Every day in March guests will be able to order a three course tasting menu for only $29! The menu includes six options:

 

First Course

 

+Green Papaya & Mango

Peanut, Lime, Chili, Mint

or

+Chicken & Mushroom Dumplings

Chili, Thai Basil, Crispy Shallot

 

Second Course

 

+Stir Fried Rock Fish

Shiitake, Cabbage, Water Chestnut, Chive

or

+Chicken Tonkatsu

Sweet Vinegar Potato, Japanese Chili, Bonito Salt

 

Dessert

 

+Carrot Cake

Pineapple, Passion Fruit, Coconut Ice Creamor

+Chocolate and Banana Tart

Vanilla Miso Caramel

 

Dumpling Week

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Dumpling Week

 

Local media group, the Oregonian, just announced its first ever Dumpling Week here in Portland! We’ve joined 19 other restaurants in offering a special dumpling during the first week of February. Diners can get their Dumpling Week Passports and try to see if they can make it to every restaurant to try everything from classic dumplings like ours to homemade chicken and dumplings. Of course we chose Chef Gregory’s Top Chef Challenge winning recipe! Stop in before the week is over to taste what the judges loved!

 

Chef Gregory Will Be Hosting The Final Dinner of Chefs’ Week PDX!

chefs week

Chefs’ Week PDX

Chef Gregory is once again excited to be hosting the epic final dinner of the newest Portland food festival, Chefs’ Week PDX! Last year we hosted twenty-four chefs serving twenty courses over a four hour period and this year we’re going even bigger! We expect twenty-eight chefs to grace our kitchen (and hallways, coat closets, etc…) and collaborate on over twenty courses. We’ve also partnered with a number of local purveyors such as our sustainable seafood friends at Flying Fish, the meat mavens over at Nicky USA, and longtime partners Whole Foods. This is the ultimate West Coast dining experience and expect reservations to fill soon. Go here to get your tickets now!

Happy Holidays

Departure

 

Happy Holidays

As the year draws to a close we look to spend time with family and friends, reminiscing about the past twelve months – reliving the laughs and discussing how hardships have helped us grow. It’s been an amazing year for us! With the addition of new management and staff who are eager to expand the Departure brand (yes, the rumors about Denver are true!) to watching Chef Gregory compete on this season of Top Chef (#TeamGG forever!) there’s no better time to be part of this family. We’ll be closed on Christmas and New Year’s Day to spend time with loved ones but will be here for you in 2015. We look forward to a whole host of new experiences to share with you!

 

 

Peking Duck

Departure

Peking Duck

 

Once again, for the entire month of December, Chef Gregory will be serving whole ducks prepared in the traditional Peking style in celebration of the holidays. Peking Duck, one of China’s national foods, is prized for its thin, crisp skin and Chef is very particular about how to achieve this delicate perfection.

 

Chef Gregory begins with curing the duck in 7 spice, salt and sugar overnight. The duck is then dipped in a blanching liquid of shoaxing wine, honey, salt and 7 spice. He hangs the whole ducks for twenty-four hours to dry the skin and concentrate the flavor. Finally, the duck is roasted for about an hour and flash fried to order. Chef presents the whole duck to your table before bringing it back to the kitchen to be carved.

 

Peking Duck is served with mandarin pancakes that arrive to your table warm from the steamer along with traditional garnishes: cucumbers, sliced scallions, and pickled kumquats as well as house made plum and hoisin sauces to spread on the pancakes and make mini wraps. As the diners enjoy these, Gregory takes all the left over duck and makes duck fried rice to be served as a final course. Our Peking Duck serves three to four and is $85 including accompaniments.

 

 

Compass Dinner Series

Departure

Compass Dinner Series

Chef Gregory has begun a monthly supper club that focuses on cuisines from different regions, the first of which was Japan. This series, named the Compass Dinners to signify Chefs’ direction  and purpose of exploration, aims to highlight skills and techniques both learned and learning. Here Gregory pushes himself and his team to execute small, intricate dinners for no more than twenty people. His first dinner, Japan, featured a play on the Jean Georges egg that Chef Gregory learned during his time with the famous chef, as well as creative interpretations of nigiri and other classic omakase fare. The next Compass Dinner takes place on Sunday, November 23rd and will focus on Chinese cuisine.

 

Chef Gregory on Top Chef

Gregory Departure

Chef Gregory on Top Chef

 

The cheftestants for season 12 of Top Chef have finally been revealed and our very own Executive Chef, Gregory Gourdet, will be competing! The season doesn’t start until October but rest assured we’ll all be setting our Tivos so as not to miss a second! Gregory’s last appearance on a cooking show was for Alton Brown’s Cutthroat Kitchen. Gregory handedly won the episode! We’re excited to be able to root for him weekly, and hopefully all season! Get in on the action by using the hashtag #TeamGG to show your support!

The Best Banana Split You’ll Ever Eat Is Vegan

The Best Banana Split You’ll Ever Eat Is Vegan

 Departure

With a tempura banana, cherry compote, miso butterscotch and peanut brittle ice cream, at first site it’s hard to believe this dessert is vegan. But it’s true! Utilizing popular (and delicious) alternatives like coconut milk, creating health-conscious desserts can be as easy or as rewarding as you like! Chef Gregory recommends starting with a dish you know you enjoy and finding inventive ways to substitute dessert constants such as dairy with flavorful alternatives. Luckily, most grocery stores are now embracing this trend and have whole shelves for you to try!