Roast Pig Dinner at Suttle Lodge
George Kaden of Grand Army Tavern with Flaneur Wines, February 9th, 2019
Chef George Kaden racked up accolades New York for nearly a decade before opening Grand Army Tavern. While the Culinary Institute of America-trained chef was Chef de Cuisine at venerable seasonally-driven restaurant, Hearth, it received a three-star review from Bloomberg Magazine, a two-star review from the New York Times, and was one of five finalists in the James Beard Awards’ category for Outstanding Restaurant. George left Hearth in spring of 2014 to travel and pursue opening his own business, settling in Portland. During his time in Oregon he has held a myriad of culinary jobs, from helming the in-house sausage program at Imperial, to a brief stint as Executive Sous Chef at Renata. In 2017 George opened Grand Army Tavern with his wife Annalisa Maceda in the Woodlawn neighborhood of Northeast Portland. The menu at Grand Army Tavern is representative of all of his cooking experience, from whole animal butchery and charcuterie to vegetable preparations sourced from local farmers and small producers. In the spring of 2018 he was awarded Rising Star Chef from Star Chefs magazine for his work with whole animals and charcuterie.
Flâneur Winery crafts site-specific & vintage-driven Oregon wines, with a tasting room in Carlton and estate vineyards in the Ribbon Ridge and Chehalem Mountain AVAs. Flâneur is focused on Pinot Noir and Chardonnay, and dedicated to producing wines that reflect the time and place where they were grown.
Tickets: $85 per person includes dinner and gratuity. Glasses of Flaneur wines to enjoy with the meal will be available a la carte.Reserve Here!