Midway through his junior year as a business major at the University of Texas at Austin, Eric realized he just wasn’t a suit and tie kind of guy. He did love cooking for his roommates though, and being a pragmatist, Eric figured if he became a cook, he’d at least always be able to eat. He picked up a job as a griddle cook at a country club pool cabana, and was instantly hooked, so he dropped out of college to cook and prepare for culinary school (his parents were thrilled). After graduating from California Culinary Academy in 2001, Eric did his externship at the Savoy Hotel in London, then spent a summer working at Portland’s venerable Café Castagna with future OP partners Elias Cairo and Nate Tilden, before moving to the Bay Area, where he worked with chef Bradley Ogden at The Lark Creek Inn in Larkspur. After returning to Portland a decade later, Eric spent five years behind the stove at acclaimed wine bar Bar Avignon, before “rejoining the band” at Olympia Provisions. On his off time, he relentlessly hounds small local farmers for their most interesting produce and hangs out with his wonderful wife Murphy and their small home zoo of two dogs and two cats.
Stumptown will be showing their soon to be released skate video called "Breaking the Crust" that will feature their very own Skate Team and we will be pouring their paired coffee, Skate Team.
Hog & Rocks
Olympia Provisions Charcuterie, Nevor Torkes Oysters on the Half Shell, Cured Fish
First of Spring Lettuces
Beets, Dill, Creamy Charred Lemon Vinaigrette
Cedar Plank Steelhead
Lentils, Preserved Cara Cara Orange, Rapini
Stuffed with Herbed Garlic Sausage
Roots Roasted in Pork Fat
Smoky Escarole & Beans
All The Treats for Dipping
$95 per person includes gratuity. Additional beverages offered a la carte.
Tickets are non-refundable but are transferrable. Limited lodging is available- we suggest booking well in advance.