Terrace Kitchen is among The Oregonian newspaper's annual "Best Restaurants of Portland". Read the entire article here or read an excerpt here on our webpages - The Word on TK. Please accept our deepest appreciation to all of you - the editorial staff of the Oregonian and you - our loyal patrons, for supporting and helping sustain our feldgling business!
Dinner with the Artist Series Saturday September 26, 2009. RESERVE NOW! The last dinner was sold out. Preview artist A.W.Rouzie's work now over lunch, happy hour or dinner. His work is sought by the most discriminating collectors and many of his works have been purchased in the brief weeks that we have featured this fine August talent. Oil paint artist Karrie Kent's works can be enjoyed in the bar over Happy Hour "Five-at-Five" then dine and consider the works of artist David Lochtie. View all featured artist's work now over lunch, happy hour or dinner.
We are always inspired by summer's wild bounty here in the Northwest. We are sprinkling wild mustard blossoms on pasta and adding tart miner's lettuce to our signature TK Salad. We are also very proud to be featuring the Northwest's and perhaps America's first pressing of Camelina oil. Herbacious, fruity, locally produced, and with higher omega - 3 than salmon, this newcomer to the table is certain to become an essential table staple in the months to come. Come in and enjoy your favorite dishes with some inspired accompaniments! Clockwise from top left: Miner's lettuce, white rooted nodding onions, yellow wild mustard flowers, fiddleheads and beech pea tendrils.
WE ARE DELIGHTED SUMMER IS HERE! Announcing our newly established and productive Terrace Kitchen Gardens at Alto Park ~ Neslted among the Williamson Estate Orchards are neat rows of heirloom strawberry varietals in raised beds with early snap peas in bloom - loaded with tender peas in mid-May! Check out our new great value menus, expanded hours and al fresco TERRACE DINING!!! Cooking classes are filling fast, reserve your space today. We are now open for Lunch and Dinner Tuesday through Saturday ~ reserve now.
What is Terrace Kitchen Restaurant? In a nutshell......It's Oregon! And it's yours for the taking - Come in today for lunch, have a bite or libation at our "five-at-five" happy hours, or dinner. Reserve space for a cooking class or demonstration, reserve a table for one of our special wine dinners, reserve your business luncheon, rehearsal dinner or family Celebration Dinner table or book event space now!
Mayor Jack Hoffman with wife Agnes, Chef Fernando Divina and Marlene Divina at Terrace Kitchen sounding off some great new ideas to energize the community.
NOW OPEN FOR LUNCH ~ NEW EXPANDED HOURS:
LUNCH Tuesday - Saturday 11:30 am to 2:00 pm NOW OPEN FOR LUNCH ON SATURDAYS.
DINNER Tuesday - Saturday 5 pm to 9:00 pm
HAPPY HOUR Tuesday - Saturday 5 pm to 6:00 pm featuring our "Five-at-Five" menu where five bucks goes a long way!
Terrace Kitchen
485 2nd Street
Lake Oswego, OR 97034
503.699.1136
Located on the corner of 2nd and B in "L.O. SoPo" - Lake Oswego South of Portland
Simple Fresh & Seasonal Inspirations
A beautiful, yet modest restaurant space with a covered balcony terrace for dining al fresco. The Terrace Kitchen is the region’s freshest new restaurant concept, owned and operated by chef Fernando Divina with parnters Marlene and Zoey Divina.
Our menus are comprised of foods from friends - growers, farmers, ranchers, producers and fisherman. When fishermen call with news that the local and gorgeous singing scallops are 'on,' we may craft a dish based on the seasons' produce such as Singing Scallops and Shellfish Seviche in a vibrantly flavored frozen presentation vessel of a brightly flavored tomato and spice infusion. Rene Featherstone has an organic farm and coop near Marlin, Washington and they are among a select group of small producers for our organic grains, oils, seasonal fruits, herbs and vegetables.
Our casual seasonal American garden themed cafe, meeting and learning center emphasizes the transformation of market fresh regional food stuffs. Brews, wines, spirits and beverages are derived from local ingredients and designed to complement chef Fernando Divina’s singular style of inspired Seasonal Northwest Cuisine. Our new location is near Lake Oswego's thriving weekend farmer’s market and burgeoning central retail business center.
Our mission of land stewardship, to produce fresh and local foods presented warmly by naturally gracious and mentored staff at a fair price, and to foster forward the foods and foodways of our region combine for a unique community venue.
RESERVATIONS
Click here to reserve a table or to participate in the many upcoming events.
Sundays, Mondays, and Special Days
Cooking Classes, Educational Seminars, Book Signing, Poetry Reading, Music, Art Shows, Business Board Meetings, Afternoon Tea, Fashion Shows, Lectures, Socials, Wedding Rehearsals, Birthday Celebrations, Wine Tasting, Culinary Tours, Team Building, Kitchen Kido Cooking Classes, and more interactive programming for our friends and families. Check our events web page for details or to keep informed sign up to receive our e-newsletter.
Continuing the Educational Process with Likeminded Friends ~
Press, Links and Articles of Interest...
Cookbooks by Fernando Divina and Marlene Divina
Foods of the Americas: Native Recipes and Traditions by Chef Fernando Divina and Marlene Divina. Winner of international awards with special recognition by the James Beard Foundation as best cookbook for the category of Food of the Americas. “This very important book will open the reader’s mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader’s mouth to an enticing world of new flavors, which are in fact ancient and indigenous.” ~ Deborah Madison. Buy a personalized copy autographed by both authors! Click here to order. Read a review in the Seattle Times Buy it at Smithsonian Publications orTen Speed Press.
Foods of the Americas: Native Recipes and Traditions by Chef Fernando Divina and Marlene Divina with Smithsonian Publications and Ten Speed Press 2004. Winner of Foods of the Americas category for best cookbook James Beard Kitchen Aid best cookbook. Book Summary: The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian NMAI. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum’s vast collections, the book is being published to coincide with the opening of the museum’s flagship site on the National Mall on September 21, 2004. A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas. Includes 24 full-color food photographs and 30 images from the Smithsonian collections.
Induction into the Library of Congress and guests of First Lady Laura Bush at the White House
First Lady Laura Bush receives Fernando Divina and Marlene Divina at the White House as honored guests at the induction of their cookbook into the archives of the Library of Congress as featured speakers, presenters and authors for the National Book Festival.
Other publications, articles and contributions by Fernando Divina and Marlene Divina.
RAFT: Renewing America's Food Traditions and Renewing Salmon Nation's Food Traditions compiled by Gary Nabhan contributions by Fernando Divina and Marlene Divina.
The Terra Madre and Slow Food Connection
Slow Food USA - Fernando Divina and Marlene Divina were nominated for the 2000 Slow Food Award for their work with American regional and indigenous foodways. As panelists and cooks, they lecture, present and prepare Pacific Northwest specialty foods wines, beers and spirits on behalf of the region and nation in Japan, Germany, Mexico, Canada in addition to the biannual Salone del Gusto and Terra Madre world gatherings in Italy.
Article: The Seattle Post-Intelligencer, See Chef / Scholar on Press page read more ...
Article: The Seattle Post-Intelligencer, read entire P.I. article. Chef and scholar Fernando Divina draws samples from cabernet sauvignon, merlot, cabernet franc barrels for a cuvee blending session.
Youth Food Movement of Slow Food and continuing food education for our children is a lasting commitment that Terrace Kitchen will continue to support. A recent school garden initiative that Fernando established... - read more
Fernando Divina and the school children planting and tasting foods of the region. Many of the plants sewn in the garden that day are planned for school meals.
Terrace Kitchen is among The Oregonian newspaper's annual "Best Restaurants of Portland". Read the entire article 
Dinner with the Artist Series Saturday September 26, 2009. RESERVE NOW! The last dinner was sold out. Preview artist 
We are always inspired by summer's wild bounty here in the Northwest. We are sprinkling wild mustard blossoms on pasta and adding tart miner's lettuce to our signature TK Salad. We are also very proud to be featuring the Northwest's and perhaps America's first pressing of 
WE ARE DELIGHTED SUMMER IS HERE! Announcing our newly established and productive Terrace Kitchen Gardens at Alto Park ~ Neslted among the Williamson Estate Orchards are neat rows of heirloom strawberry varietals in raised beds with early snap peas in bloom - loaded with tender peas in mid-May! Check out our new great value menus, expanded hours and al fresco TERRACE DINING!!! Cooking classes are filling fast, reserve your space today. We are now open for Lunch and Dinner Tuesday through Saturday ~ reserve now. 
What is Terrace Kitchen Restaurant? In a nutshell......It's Oregon! And it's yours for the taking - Come in today for lunch, have a bite or libation at our "five-at-five" happy hours, or dinner. Reserve space for a 
Mayor Jack Hoffman with wife Agnes, Chef Fernando Divina and Marlene Divina at Terrace Kitchen sounding off some great new ideas to energize the community.
Foods of the Americas: Native Recipes and Traditions by Chef Fernando Divina and Marlene Divina. Winner of international awards with special recognition by the James Beard Foundation as best cookbook for the category of Food of the Americas. “This very important book will open the reader’s mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader’s mouth to an enticing world of new flavors, which are in fact ancient and indigenous.” ~ Deborah Madison. Buy a personalized copy autographed by both authors! Click here to order. Read a review in the 
Foods of the Americas: Native Recipes and Traditions by Chef Fernando Divina and Marlene Divina with Smithsonian Publications and Ten Speed Press 2004. Winner of Foods of the Americas category for best cookbook James Beard Kitchen Aid best cookbook. Book Summary: The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian NMAI. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum’s vast collections, the book is being published to coincide with the opening of the museum’s flagship site on the National Mall on September 21, 2004. A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas. Includes 24 full-color food photographs and 30 images from the Smithsonian collections. 
First Lady Laura Bush receives Fernando Divina and Marlene Divina at the White House as honored guests at the induction of their cookbook into the archives of the Library of Congress as featured speakers, presenters and authors for the National Book Festival. 
