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Beer Dinner with Laney Family Farms & N.W.I.P.A.

A special 4 course dinner with unique small-batch beer pairings included!

Beer Dinner with Laney Family Farms & N.W.I.P.A.

Wed, May 15

7:00 pm

Doug Fir Lounge

Portland, OR

$45 per person

Make a Reservation

This event is 21 and over

Reservations Required.

Please email tickets@dougfirlounge.com with questions.

Doug Fir has teamed up with the best in beef and beer to bring you a unique 4-course dinner with beer tastings included. 

Menu subject to change, but may include the following:

1st
Steak tartare, raw asparagus salad, lime, fish sauce, uni, cured egg yolk.

2nd
Oxtail croquette, joe joe, english pea ravigote.

3rd
Prime rib, cheese grits, sauce charcuterie, smoked prawn maitre d' butter.

4th
Chocolate chocolate chip cake with salted caramel frosting and toffee chips.

Chef Ryan Gaul
Chef Ryan Gaul
Gaul moved to Portland in 2001 from Spokane, WA where he grew up. Gaul’s story begins like many other great chefs before him; in the dish pit. “I never wanted to be a chef. I started in restaurants like a lot of people do, washing dishes. I learned quickly and moved up the ranks but it was still just a job to me in the beginning. I always liked the speed and pressure and intensity of kitchen life. Now, I can’t imagine doing anything else with my life. Everyday, I can improve on what I do and I get to be creative.” Gaul says.

A lot has changed for the culinary-school dropout over the last 18 years. He’s paid dues and worked his way up and developed new skills along the way, learning structure and organization at Pazzo alongside Nathan Logan and John Eisenhart; serving up brewery staples at Bridgeport Alehouse; living and breathing seafood as Executive Chef at Southpark for four years; and serving as Executive Chef at Woodsman Tavern, Buckman Public House, and Rosswood. While working together at Rosswood, he and contemporary Cody Lucchesi schemed to bring their cooking out of the confines of fine dining and into dive bars, and their low-brow, high-quality pop-up “Wanna Fight?” was born.

Over time, Gaul’s style has headed towards less-is-more. “It is easy to be overly ambitious with restaurant food but sometimes you need to use less, and make the other parts of the dish stand out more.” Gaul says. Doug Fir will give him a chance to showcase his simple, refined, comfort food dishes he’s been long developing, and an opportunity to pass along technique and years of experience down to the team. Unlike many chef transitions that lead to turnover in the kitchen, the current DF crew is not going anywhere. In fact, they’re the first welcome Gaul to the team. They’re a solid group of young cooks (and many musicians, as one might expect) who are eager to learn from a storied veteran of PDX Kitchens.

“I’m very hands-on and I enjoy mentoring cooks. I was lucky to have a lot of good chefs and cooks help me out along the way and so I enjoy doing the same for them. Feeding people really good food and drinks may be the funnest thing you can do. At least it’s right up there with spending time with my wife and our three pet mini pigs, or seeing live music.”

As a fan of metal, krautrock, singer-songwriter, noisy experimental as well as industrial, Gaul is looking forward to feeding the bands and fans alike. “Doug Fir has been my favorite music venue in Portland since the day it opened. I have seen so many amazing shows here and have nothing but good memories at Doug Fir. I love the dining room and the overall feel of the room upstairs: comforting but still a cool party room.”