Chef Outta Water Events

Please click on the name, date or time of the event you are interested in to send us an email regarding your reservation. Thank you!


Reach Break Brewer’s Dinner
Friday, March 17th, 2017.
5:30PM social time and 6:15PM dinner

Join us for an evening with Astoria’s newest brewery. Brewers and brothers Josh and Jared Allison are making beer that might best be described as “sciency” and the amount of care put in to each batch is evident with every sip. This dining event will feature a street food themed tasting menu paired with craft beers from Reach Break Brewing. Food offerings at Reach Break are available from food trucks parked outside the brewery. Our tasting menu will draw inspiration from this food truck concept and the food truck revolution that is happening across the country and around the world.
Members $125.00 P/P Non-Members $150.00 P/P 




Craft Cider Dinner
Thursday, May 4th, 2017.
5:30PM social time and 6:15PM dinner

As of the end of 2016 America crossed the 5000 mark with craft breweries, over 230 of which are located in 73 cities across the state of Oregon alone. Just as the brewing scene has grown substantially so has the business of making cider. Oregon and Washington combined now boast over 100 “cider houses” and there are nearly 600 across the country. Join us as we delve in to various interesting ciders featuring ingredients from berries to heirloom apples. Our paired tasting menu will highlight these wonderful fermented beverages.
Members $125.00 P/P Non-Members $150.00 P/P




Friday, May 12th, 2017. 7:00PM
Kathryn Claire, Canapes and Sparkling Wine

Join Kathryn Claire for an intimate evening of music, food and celebration in this beautiful setting. Chef Holen is creating canapés inspired by her music, paired with a variety of sparkling wines intended to compliment this romantic evening.
In her latest album "Bones Will Last," musician and composer Kathryn Claire has created a unique collection of songs and instrumental compositions. With her violin and voice at the forefront, Kathryn is supported by Zak Borden on mandolin, Allen Hunter on upright bass, and Don Henson on piano. “Bones Will Last” is a hopeful and heartbreaking album, exploring deeply both personal and universal themes of loss, love and transformation. Kathryn Claire skillfully weaves together stories and melodies rooted in her classical and traditional musical background. Her honest and poetic writing and her unique voice move seamlessly across genres creating an aesthetic which is original and diverse. Kathryn Claire has spent years cultivating her own style and approach to music as a violinist, guitar player, singer, and songwriter. She has toured and performed extensively in the US, Japan, India, Holland, Belgium and France. The ten tracks on “Bones Will Last” draw from her extensive international travel over the past 10 years, and synthesize her personal and musical history.
Members $50.00 P/P Non-Members $60.00 P/P




Sunday, June 11th, 2017. 10:00AM
Sunday Market Forager’s Feast Cooking Class

Join Chef Holen on a food adventure at the Astoria Sunday Market. Every Sunday beginning on Mother's Day through the second week of October Farmers, fisherman and foragers descend on Astoria to vend their fresh products. One of the largest weekly markets of it's kind in Oregon, The Astoria Sunday Market has mad a huge impact on this community. Participants in this highly interactive cooking class will go out into the market in search of the freshest possible ingredients, then return to the Baked Alaska Annex where a last minute menu will be written and lunch will be prepared and enjoyed by everyone. This is a great opportunity to work with unfamiliar ingredients and learn
some classic technique at the same time
Members $75.00 P/P Non-Members $90.00 P/P






*2 Dates for this event
Australian Chefs Matt Merrin and Michael Brine
Thursday, Sept. 28th & Friday, Sept. 29th, 2017
5:30PM social time and 6:15PM dinner

From opposite ends of a bridge over the Ross River in the city of Townsville in tropical North Queensland, Australia we’ll bring Chef and owner Matt Merrin of Jam Corner and Chef and Owner Michael Brine of Touch of Salt half way around the world to Astoria on a Chef Outta Water adventure. In Townsville, these Chef are on the forefront of a culinary revolution. With the goal of using products from the Pacific Northwest paired with their knowledge of cooking this event is sure to be one to attend. The evening will begin with hors d’oeuvres and social time, with the opportunity to have discussions with these seasoned professionals. This dinner will feature a four course tasting menu and double wine pairing, featuring both Australian and Northwest U.S. wines.
Members $125.00 P/P Non-Members $150.00 P/P

 



Wild & Foraged Foods, Earthy Red wine.
Friday, October 20th, 2017
5:30PM social time and 6:15PM dinner

The Pacific Northwest is prime with edible items growing wild in our own back yard, from sea beans and wild berries to the highly sought after Oregon black truffle. Join us as we explore the ingredients that will highlight the evening’s offerings. There are no guarantees while harvesting from the wild, therefore a menu will be written on the fly based on what we find. Professional foragers Matt and Nicole Nevitt will lead a discussion on the business of foraging. The evening will feature hors d’oeuvres and social time followed by a multi-course tasting menu paired with earthy Pacific Northwest reds.
Members $125.00 P/P Non-Members $150.00 P/P




Our events are priced based on both Dining Club Member and Non-Member pricing. By joining our Chef Outta Water Astoria Dining Club for an annual fee of $500.00 you will be entitled to four (4) tickets to any event that you choose to come to. Additionally, you will be entitled to any other events at special member pricing for yourself and guests, as well as the opportunity to make reservations prior to seats being release to the public. Your membership will be valid for one year from the date of purchase. Other events may be added to the calendar as opportunities arise and emails will be sent out to members prior to general marketing efforts. All events take place at the Baked Alaska Annex.

Opening Hours
Mondays
11:30am - 9pm
Tuedays
11:30am - 9pm
Wednesdays
11:30am - 9pm
Thursdays
11:30am - 9pm
Fridays
11:30am - 10pm
Saturdays
11:30am - 10pm
Sundays
11:30am - 9pm