it’s hard to believe that cloak and dagger is almost six months old. for so long, I wanted to bring an underground dining community to portland, and now it’s finally emerged. with david levi’s vinland dinners, the recent addition of pocket brunch, and the highly anticipated arrival of CRUX, cloak & dagger is one of many unique dining experiences within Portland’s foodie scene. i’ve been extremely pleased with the outcome of all the past dinners- yet continue to yearn to do better each time. so what better than to take advantage of cloak and dagger’s half year anniversary? this dinner is expected to be much more unique than of those past. we’re anticipating at least 21 courses (thus the start time is earlier than those in the past), beverage pairings, and a collection of readings performed by a regular fixture at cloak & dagger dinners.
August’s theme is Dinner of the Gods, meant to explore the theme of religions all across the world. From the major religions, to Greek and Roman Mythology, Paganism, Taoism and Religious Cults, each course will depict the highlights of each. Concepts range from turning water into wine to Venus’s oyster. The guest chef is a welcome veteran of cloak & dagger dinners, and has been planning this menu with me since May. We’re both highly anticipating this dinner, so without further adieu, here’s what you’ll need to know in regards to cloak and dagger no. 6:
cloak and dagger : Dinner of the Gods
date: August 22nd, 2012
time: 5:45, first course dropped at 6:15 (we’re hoping to not keep you past 12:30 at the very latest)
location: TBA
spots available: 20
byob, per usual
RSVP: erikajoyce@rocketmail.com, @twitter: @enfinoui, through a comment, or on facebook to Erika Joyce.
Paypal: Donate here (suggested donation of $60 a person)
Notes: There will not be any vegetarian/seafood allergy alternatives to this dinner.
RSVP SOON!
A few might be wondering whatever happened to cloak & dagger no. 5. The dinner takes on the theme of Southern Comfort Food, and is being cooked for a very small group of people. The guest chef wanted to explore the option of a more intimate dinner, so that’s what we’ve decided to do. I will post photos/the menu shortly.
