Join us for a remarkable five-course paired dinner featuring a collaboration between Local Ocean Chef Enrique Sanchez Rodriguez and fourth-generation Tuscan butcher Andrea Falaschi. Andrea's family has been perfecting the art of butchery in Tuscany for a century, and as they prepare to celebrate their 100th anniversary in 2025, we are honored to host him for this special evening.
Andrea is visiting Oregon as the guest of honor at Maialata, Portland’s renowned pig-centric event on March 22nd, where he will be demoing the butchery of a whole pig. He is being hosted in Oregon by our friends at Portland Food Adventures, and will be bringing his expertise and passion for time-honored Italian traditions to this unique dining experience.
Together, Enrique and Andrea have crafted a menu that bridges Tuscan heritage and Oregon’s seasonal bounty. Each dish will be thoughtfully paired with Tuscan wines and beverages, and throughout the evening, the chefs will share insights into the inspirations behind each course.
As a special bonus, Portland Food Adventures is leading an exclusive culinary journey through Tuscany in September 2025, including a visit to Andrea’s hometown, visiting his family's butchery & restaurant for their centennial celebration. Guests of the Fin & Feast dinner who reserve a spot on this trip by April 8th will receive a full credit for their dinner plus an additional $150 toward the trip cost. Chris Angelus of PFA will share details during the evening. To learn more about this 8 day/7 night trip to Tuscany, visit https://www.portlandfoodadventures.com/tuscany2025
