Jun 2–4: A Higgins Spring – James Beard Tribute

For three evenings Higgins Restaurant will offer limited seating for a fixed-price dinner celebrating Portland’s first culinary celebrity, James Beard, who revived America’s passion for our traditional regional cuisine.

higgins-logoTue, June 2nd – Thu, June 4th, 2015
5:00-9:00 p.m.
Higgins Restaurant and Bar
1239 SW Broadway, Portland
$125 per person, beverages and gratuity inclusive.
Seating is limited. For reservations call Higgins: (503) 222-9070.

Spring ingredients take center stage in this series’ delicious menu, which features Greg’s interpretations of recipes culled from his collection of Beard’s works.


Amuse Bouche – grilled Hama Hama oysters with Applewood smoked bacon
Treasury of Outdoor Cooking 1960

Bruschetta of Oregon bay shrimp “Wiggle” with early peas and Madeira cream
James Beard’s American Cookery 1972

St. Innocent Pinot Blanc Freedom Hill 2013

Salad of radicchio, dandelions, olives and hard cooked egg with anchovy vinaigrette
The Complete Book of Outdoor Cookery 1955

Delille Rousanne 2008 Columbia Valley

Albert Stockli’s Fabulous Grilled Salmon in the Japanese Fashion
Delights and Prejudices 1964

Stoller Vineyards Pinot Noir SV
2010 Dundee Hills AVA

Navarin of Cattail Creek lamb shoulder with spring vegetables
The Fireside Cookbook 1949

Amavi Cabernet Sauvignon 2012 Columbia Valley

Tipsy Parson cake with strawberries and cassis
James Beard’s American Cookery 1972

“In the beginning there was James Beard.”
– Julia Child

Proceeds benefit the James Beard Public Market.
$125 per person, beverages and gratuity inclusive. Seating is limited.
Seating is limited. Call Higgins for reservations: (503) 222-9070.

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