Block 15 Brewing Collaboration Dinner

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Block 15 Brewing Collaboration Dinner

Block 15 Brewing has slowly and methodically grown their Corvalis brewery into one of the most expansive in terms of style, but also one of the most quality-driven as well.  By doing everything in-house, self-distributing their product, and focusing intently on the quality of their beer versus how much money they could make and how quickly, Oregon has something to celebrate.

We couldn't be more proud and honored to collaborate on this dinner with them.  The intent is to pair the food we create at Ned Ludd, while showing off all the styles they can produce and how well they execute in each category: from their lagers, to PNW hoppy ales, to their 'Abbey Series', Barrel-Aged & Wild Ales....this list is impressive. 

We hope you can join us! Tickets = $69

Menu:

 
6.8 Block15Dinner.jpg
 

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Classic Wines Auction - Spring Winemaker Dinner

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Classic Wines Auction - Spring Winemaker Dinner

Ned Ludd / Domaine Nicolas-Jay - April 25th at Elder Hall

excerpt from the Classic Wines Auction website:”

“Ned Ludd is named after the 18th-century British anti-industrial folk legend, from which the term 'Luddite' springs. The restaurant pays homage to forgotten hand-crafted techniques and the European roots of great food and drink. Seasonal ingredients are chosen carefully and every product is made from scratch. Each plate is truly an expression of the Northwest seasons, and a celebration of the bounty of Oregon. The winemakers behind Nicolas-Jay share this philosophy -  bringing Burgundian traditions to their winemaking while aiming to express the natural elegance of the Willamette Valley. They approach winemaking with a steadfast belief in true artisanship, a passion for discovery and a deep respect for the land.”

$150 per person

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SOLD OUT - Antiquum Wine Dinner

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SOLD OUT - Antiquum Wine Dinner

SOLD OUT

Winemaker Andrew Bandy-Smith has been a stalwart in the Willamette Valley wine scene, making some of your favorite vintages from Soter/North Valley for some time now.  A desire to work with the fruit of Antiquum Farm, one of the most interesting sites in the valley at this moment from a terroir and farming perspective, brought farmer/grower Stephen Hagen and Andrew into this awesome partnership.

...and we want to share these wines with you!

Stephen's farm is one-of-a-kind in the Valley: THEY DON'T TILL THE SOIL & THEY GRAZE THEIR ANIMALS ALL YEAR LONG.

What this creates is a unique bio-flora, distinct from any biodynamic winery producing in the valley to date.

Tickets for the dinner will be $70 for a 5-Course meal that will showcase the terroir of this site.

 - Welcome -
Ned Ludd Charcuterie  &  Accompaniments

Aurosa , Skin-Contact Pinot Gris  '17 

- Second -
Cara Cara Oranges, Shaved Fennel, 
Briar Rose Fromage Blanc,  Crispy Bits  

Daisy, Pinot Gris  '17

- Third - 
Oregon Mushroom Ragoût, Rye Gnocchi,
Bergkäse Alpine Cheese, Black Garlic Cream

Passiflora, Pinot Noir  '17, 

- Fourth -
Antiquum Farm Lamb, 
Celery Root Gratin, Purple Potato Mash

Juel, Pinot Noir  '17 / Luxuria, Pinot Noir  '16

- Finish -
Winter Citrus Cake, 
Poached Pears,  Grapefruit Sorbet

Daphne, Pinot Gris '16


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Vintage Oregon Chardonnay & Pinot Noir Dinner:   A collaboration w/ Ned Ludd & Goodfellow Family Cellars

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Vintage Oregon Chardonnay & Pinot Noir Dinner: A collaboration w/ Ned Ludd & Goodfellow Family Cellars

The peak days of summer are exploding with the bounty of Oregon's numerous farms.

We invite you to celebrate this special time @ Elder Hall on August, 23rd with a thoughtful summer menu paired with vintage chardonnay and pinot noir from the personal cellar of winemaker Marcus Goodfellow, one of our favorite producers in the Willamette Valley.

This wine dinner will be an ode to the terroir of Oregon seen through the lense of time and place. 

This event will fill up fast and is not to be missed!

Elder Hall: Thursday August, 23rd

Welcome & Appetizers (6:30pm)

Dinner will start promptly @ 7:00pm

$65 per person

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Oregon Cider Week Pre-Fixe Menu, 7/1-7/3.

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Oregon Cider Week Pre-Fixe Menu, 7/1-7/3.

Come join us @ Ned Ludd with Baird & Dewar Ciders, WildCraft Ciderworks, and OR/WA Cider Collective!

We'll be curating a special 3-course menu showcasing how the seasonal ingredients of the Pacific-Northwest pairs amazingly with cider from some of Oregon's finest cider makers. 

$45 all-inclusive 

Menu will be posted soon.

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Summer Solstice Celebration in Friuli, Italy - 6/21, 7:15-9:45pm

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Summer Solstice Celebration in Friuli, Italy - 6/21, 7:15-9:45pm

with Viola Wine Co. and Prufrock Wines // Foods by Ned Ludd at Elder Hall

It's the longest day of the year, and we're celebrating it with our friends at Viola Wine Cellars and Prufrock Wines with a 6 course, Friuli-inspired menu, complete with wine pairings from the region.  Alongside Viola's wines, we'll also be pouring some from Friuli to see how Darryl's wine compares/differs to the place in Italy he loves most...

$65 a person...see "Tickets" for menu and details!

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EVOO Cannon Beach - Ned Ludd Pop-Up!

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EVOO Cannon Beach - Ned Ludd Pop-Up!

Our Chef de Cuisine, Rob Baki will be heading to the Coast on June 26 for a "Ned Ludd Pop-Up" at EVOO on Cannon Beach.  Menu and details are available below if you're in the area and would like to have the Ned Ludd experience, but don't make it to Portland often.

an excerpt from their website...

"Chef Bob had an incredible day at the Portland Restaurant, NED LUDD, during our winter break this year. Bob enjoyed everything about this restaurant so when they said “yes,” they would become a “pop-up” restaurant at our location, Bob jumped.  So tonight, we welcome the opportunity to introduce you to one of our new favorite places. In addition, Chef Bob has the honor of being Chef Rob’s sous chef during the evening with some commentary versus “the show.” Read more about the Chef Rob and NED LUDD below to see why we were captivated by the experience at the restaurant. Read about the winter break experience Chef Bob had at this restaurant here."

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Growing Gardens Dinner

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Growing Gardens Dinner

Enjoy the grounds surrounding the Oregon City studio of renowned Oregon sculptor Lee Kelly. Over several decades, he’s nurtured this former dairy farm into a forested pastoral Eden with sculptures he’s made over the years nestled among the small ponds and wild, robust greenery. Our own Chef Jason French will share his love of the bounty of Oregon in this beautiful setting. Inspired by classic traditions of farm driven craft cookery, French’s menus perfectly embody his culinary philosophy of seasonally delicious fare.

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DISHING UP THE DIRT

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DISHING UP THE DIRT

If anyone can make farm life look charmed its Andrea Bemis. But make no mistake, even though there are idyllic moments, the farmer and food blogger behind Tumbleweed Farm in Hood River County, can tell you it’s tough work getting food from field to table. Thankfully, her new cookbook Dishing Up the Dirt highlights the very best of seasonal vegetables and none of the recipes are hard to cook. Andrea will be at Elder Hall in June for Book Fete and she talked to us about how she developed the recipes for her first ever cookbook and what her guilty pleasure foods are. Q&A BELOW

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SPRING FOOD BOOK FETES

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SPRING FOOD BOOK FETES

We're super excited to announce not one but TWO Spring Food Book Fetes at the Hall! Join Annemarie Ahearn, Full Moon Suppers at Saltwater Farm on Tuesday, May 30th & Andrea Bemis, Dishing Up the Dirt on Sunday, June 11th for food and wine, book signings and demonstrations by the authors!

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TEAM SACK LUNCH + CHEF'S CYCLE

Our trusted Chef's Cycle Team, Sack Lunch PDX has been training hard through this unpredictable winter weather. Rain or shine, mostly rain,  they've been putting on the miles in an effort to reach their goal of $55K by May 1st for Share Our Strength benefitting No Kid Hungry. Hopefully the team will have PLENTY of sunshine to make their 300 mile journey over three days in May in Santa Rosa, California. 

YOU CAN STILL PLEDGE!

All proceeds go to the 55K pledge the team has made in their efforts to end childhood hunger in America.

Also stop by Ned Ludd and buy a pint of our SACK LUNCH ROGUE ALE...support the team!

SACK LUNCH PDX TEAM
Chris DiMinno - JackRabbit PDX
Jason French - Ned Ludd & Elder Hall
Rick Gencarelli - LardoGrassa, and Beer Belly
Anna Abatzoglou - Rogue Brewery
Matt Christianson - Urban Farmer
Colin Howard - Multomah Whiskey Library
Krista Anderson - New Seasons Market
Kayt Mathers - Play Nice PR
Thomas Pisha-Duffly - Pok Pok

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