Find out what food events are happening this week:

Cider Feast Dinner at St. Honore: From 6:30 – 8:30 p.m. on June 26, St. Honore on Southeast Division will be preparing a five-course dinner to celebrate Oregon Cider Week. Each course will be prepared with different cider from local producers and paired with St. Honore’s cider selection and cocktails. Courses include a goat cheese and Hood River Cherry Tartelette and tarte flambee. Dinner is $45/person, including gratuity. Reservations are required and can be made by calling 971.279.4433. 

Chefs Go Coastal in Depoe Bay:  Restaurant Beck in Depoe Bay will be hosting Chefs Go Coastal, an event celebrating the food of the Northwest and the ingredients available in Lincoln County on the Oregon Coast, from June 26 – 28. Attending chefs include Seattle’s Brian McCracken and Dana Tough (Spur), Aaron Barnett (St. Jack), Anthony Cafiero (Racion) and Katy Millard (pop-up Coquine). Chefs will be cooking over the three days in various groups, with all the chefs collaborating on the final evening. The first two evenings are six-course dinners, starting at 6:30 p.m., and the final is 12 courses starting at 5:30 p.m. For more information or to purchase tickets, check out the event page or call Restaurant Beck at 541.765.3220 for more details.

Ava Gene’s James Beard Public Market Lunch: The upcoming James Beard Public Market will be partnering with Southeast Portland’s Ava Gene’s on June 29 from noon – 3 p.m. for lunch. This menu will be put together the day before by chef Josh McFadden from ingredients purchased at the farmers market, and will include starters, pasta, meat, side dishes and dessert, served family style. Wines will be from The Eyrie Vineyards. Proceeds will benefit The James Beard Public Market, a community-led effort to build a daily, year-round public market on Portland’s waterfront. Tickets for the lunch are $150/person, which includes wine and gratuity. For reservations, please visit the JBPM website.

Family-style Salmon Ssam: Smallwares will begin serving a whole, roasted salmon, filleted tableside. It will be served ssam style with wraps, such as lettuce, nori and scallion blinis, sauces, including kimchi, chinese mustard creme fraiche and fish sauce puree, herbs, assorted pickles, rice and roasted vegetables with miso and sesame. The dish, which feeds up to 10 people, is $115 and should be reserved by Tuesday to guarantee one for the weekend, Thurs-Sun.

Cuisines of China: From June 1 – 30, 14 Portland-area Chinese restaurants, chefs and food experts will be giving talks and tastes every Sunday, Tuesday, Thursday and Saturday at noon, at the Lan Su Chinese Garden. Topics include the history and art of dumplings, pot stickers, Lanzhou-style noodle pulling, dim sum, marbled tea eggs and the history of Szechuan cuisine. Participating restaurants, chefs and experts include: The Baowery, Frank’s Noodle House, Szechuan Chef Restaurant, The Tao of Tea and Portland’s Culinary Workshop. And, from 1 – 3 p.m. each Saturday and Sunday, test your chopstick skills with the “Chopstick Challenge,” an opportunity to see how well you can do with a pair of chopsticks. For more information, including detailed talk and taste topics, visit Lan Su’s website.

French-themed menus at The Heathman Restaurant and Bar: The Heathman, 1001 S.W. Broadway, will be offering a series of six-course menus inspired by French cuisine. Their second dinner, available through June, will draw inspiration from the Lyon region. The Lyon-inspired menu will be $90/person (including wine) or $60/person (without wine). Menu options include crispy sweet breads with candied beets, salade Lyonnaise and braised beef cheek with parsnip puree. For more information or to make reservations, call 503.790.7752.

Upcoming events: 

Besaw’s Fourth of July BBQ picnic: On July 4, Besaw’s will be celebrating the Fourth of July with a picnic from 4 – 7 p.m with live music from Max McCargar. Menu for the picnic includes a $16 option, with a choice of entree (Laney Family Farms cheeseburger, veggie kabobs, two all-beef hot dogs) with two sides and dessert and a $20 options with a choice of entree (ground elk cheeseburger, baby back ribs, grilled wild salmon) with two sides and dessert. Sides include corn on the cob and veggie chips. Email Besaw’s to make a table reservation or bring a blanket and picnic on the grass.

DaNet Monthly Russian Pop-up at Portland Penny Diner: Starting June 12 at 6:30 p.m., and continuing through August, Vitaly Paley will be launching DaNet, a family-style, five-course Russian pop-up, at Portland Penny Diner. Menu items include both traditional and potato blinis, with various toppings, including house made caviar, sour cream, jam, smoked fish, dumplings, soups, piroshkis, meat and/or fish and dessert. Dinner is $65/person, plus gratuity. Upcoming pop-ups will be on July 10 and Aug. 14.

Chef in my Garden Dinner Series: Starting in July and continuing through September, 10 Portland restaurants will be teaming up with Growing Gardens for the 2014 lineup of Chef in my Garden. Partcipating restaurants include Ned Ludd, Beast, Bluehour, Imperial, Ava Gene’s and Clyde Common. The first dinner on July 13 will be cooked by Ned Ludd. Tickets for each event are $150/person and include dinner and wine pairings. More information on the series is available here. 

Under the Antlers at Urban Farmer: Urban Farmer will be serving a four-course, seafood-centric dinner using exotic fish procured by Flying Fish Company, and a dessert course on July 17 in the Library Room on the 8th floor of The Nines Hotel at 6:30 p.m. Urban Farmer’s Chef de Cuisine, Chris Starkus and Bar Manager, Tyler Voelker will present each dish and drink pairing. Dinner is $120/person, includes drink pairings and gratuity. Call 503.222.4900 for reservations.

Want your event listed? Email me with details. 

— Samantha Bakall  Follow @sambakall