The Communal Table, Dinner with the Artist Series, McMinnville's Third Street Books Cookbook Signing, Our Washington (DC) Post Thanksgiving Day Spread, Thanksgiving Day Supper, Your Company or Family Holiday Party, Christmas Eve Supper, New Year's Celebration ~ All through the glorious fall and end of the year. All worth celebrating with your friends and family! Check out our Events calendar to get the latest update.
Wapato, cooked with salmon on Oregon mountain mahogany (deer thicket) planks by Chef Fernando Divina Photo source: www.PastryInEurope.com Visit www.alleatenup.com for full article. Australia based All Eaten Up visited Terrace Kitchen as a guest of the International Food Writer's American Tour arranged by the IAC of North America.
Great Food, Great Value, Local and moving into our second full year. We're planning some fun, join us!
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 yours or our Events, Classes & Programs, reserve a table for one of our special communal tables one Thursday each month, wine dinners, reserve your business luncheon, rehearsal dinner, or book event space now!
We draw on our Old World, New World and Asian ancestry to present you with new as well as tried and true dishes that reflect the season. We like to present menus and some new dishes each season that motivate us and may inspire others seeking new flavors or techniques to enhance the growing list of locally available foods. In celebration of the local indigenous foods and those from our garden we present dishes that taste great and make us happy. Moving from early springtime foods like vine-grilled catfish on nettle and celery root puree, through tender and succulent steamed cattail cobbs, grilled morel mushroom salad with Oregon blue cheese, ver jus and camelina oil to steamed fiddleheads with mustard and radish flowers then on to quickly paneed tiny new turnips, carrots and beets in wildflower honey with a twist of cardamom. Late spring moves through summer providing a riot of available foods. "Finely cured and meats like smoked breast of squab are A-O.K. too but give us plenty of summer produce while it's fresh!"
Terrace Kitchen is among The Oregonian newspaper's annual "Best Restaurants of Portland". 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 fledgling business!
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!
OUR GARDENS ARE ON! Terrace Kitchen Culinary and Herb Gardens at Alto Park are in the ground and are in full production. Loads of fresh produce are harvested each morning from our culinary and herb gardens. Fresh tree fruits, cane berries, kiwi, cherries and more from our orchards and berry patches.
TERRACE KITCHEN HOURS:
LUNCH Tuesday - Saturday 11:30 am to 2:00 pm
DINNER Tuesday - Saturday 5 pm to 9:00 pm
HAPPY HOUR Tuesday - Saturday 4:30 pm to 6:00 pm featuring our "Five-at-Five" menu where five bucks goes a long way!
JAZZ Wednesday ~ Hikaru Okada and Hank Hirsh Friday ~ Hikaru "Fingers" Okada and the Kitchen Cats Trio AND stay for the Jazz Jam after 8:30PM (Friday only); Saturday ~ Hikaru "Fingers" Okada and the Kitchen Cats Quartet. TK regular saxman and bassist, recording artist Hank Hirsh lays down the bottom at Terrace Kitchen.
Seasonal Northwest Cuisine
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 partners 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.
Continuing the Educational Process with Likeminded Friends ~
Press, Links and Articles of Interest...
Available in paperback, Foods of the Americas: Native Recipes and Traditions rises to 'best seller' status!
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. Pick up your personalized copy autographed by both authors at Terrace Kitchen! 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. AVAILABLE IN PAPERBACK JUNE 10, 2010.
Induction into the Library of Congress and guests of First Lady Laura Bush at the White House
Former 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 literary 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 International Slow Food Award for their work with American regional and indigenous foodways. As panelists and cooks, they lecture, present and prepare Western Hemisphere and Pacific Northwest specialty foods, wines, beverages, 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 were planned for school meals.
Wapato, cooked with salmon on Oregon mountain mahogany (deer thicket) planks by Chef Fernando Divina
We draw on our Old World, New World and Asian ancestry to present you with new as well as tried and true dishes that reflect the season. We like to present menus and some new dishes each season that motivate us and may inspire others seeking new flavors or techniques to enhance the growing list of locally available foods. In celebration of the local indigenous foods and those from our garden we present dishes that taste great and make us happy. Moving from early springtime foods like vine-grilled catfish on nettle and celery root puree, through tender and succulent steamed cattail cobbs, grilled morel mushroom salad with Oregon blue cheese, ver jus and camelina oil to steamed fiddleheads with mustard and radish flowers then on to quickly paneed tiny new turnips, carrots and beets in wildflower honey with a twist of cardamom. Late spring moves through summer providing a riot of available foods. "Finely cured and meats like smoked breast of squab are A-O.K. too but give us plenty of summer produce while it's fresh!"
OUR GARDENS ARE ON! Terrace Kitchen Culinary and Herb Gardens at Alto Park are in the ground and are in full production. Loads of fresh produce are harvested each morning from our culinary and herb gardens. Fresh tree fruits, cane berries, kiwi, cherries and more from our orchards and berry patches. 
JAZZ Wednesday ~ Hikaru Okada and Hank Hirsh Friday ~ 
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. AVAILABLE IN PAPERBACK JUNE 10, 2010. 
Former 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. 
