Chefs’ Week PDX

Departure PDX

Departure Restaurant + Lounge, Portland, OR

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-eight chefs serving twenty courses over a four hour period and this year we’re going even bigger! We expect thirty chefs to grace our kitchen (and hallways, coat closets, etc…) and collaborate on over twenty four courses. We’ve also partnered with a number of local purveyors such as our sustainable seafood friends at True World Seafood, 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!

Departures Largest Menu Haul To Date!

Departure

Departure Restaurant + Lounge, Portland, OR

Chef Gregory has been heating up the Kitchen, curating Departures largest menu overhaul to date! The abundance of Fall produce brings with it vibrant colors and flavors, like the roasted carrot and squash salad, which is not only a vision to behold but a culinary delight, as only Chef Gregory can do! This update is not only savory, our dessert menu has also changed as we are adding even more gluten free and vegan delights but don’t worry the Departure Wings are still on the menu.

Autumn Harvest Dinner

Departure

Chef Gregory was the culinary chair to this year’s Autumn Harvest dinner to raise money for cancer research. St. Jude is working to increase the overall survival rate for childhood cancer to 90% in the next decade. Chef Gregory was thrilled to be cooking with some of Portland’s finest international cuisine chefs such as Matthew Sigler, Han Hwang, Mindy Keith, BJ Smith, and Katy Millard. The menu was amazing but the cause even greater. Families never receive a bill for any resources St. Jude offers. We will always do everything we can to support them.

FEAST

Departure PDX

FEAST

Chef Gregory will be competing in the Sandwich Invitational with a yet to be revealed, Asian-inspired creation that’s sure to delight the judges and hopefully take the grand prize. Keep an eye on his Twitter and Instagram for hints at what kind of sandwich a health-focused chef makes! We’re also excited to be hosting the star-studded afterparty outside on our West Deck. Chef Dana Tough from Seattle will be coming down to collaborate on the menu. It’s going to be a busy but delicious weekend for us!

 

Return of Chef Gregory’s Compass Dinner Series!

Departure

Return of Chef Gregory’s Compass Dinner Series!

The Compass Dinner Series returns with a pair of dinners that demonstrate Chef Gregory’s recent inspirations. The first takes us back to the Top Chef finale in Mexico where he wowed the judges with an incredible mole. The second is a series of meals with Langbaan’s Earl Ninsom. When the duo are in our kitchen they’ll put out Thai dishes that pay homage to the classics while celebrating the Pacific Northwest and its unique ingredients. While both are currently sold out, we do keep a waiting list. To ensure you’re up to date with our popup dinners make sure you’re following us on Facebook!

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

Departure-Dumpling-Week-460x613

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.