PNW Dinner:
Savvy Food Co. x Lovely Rita
February 23rd, 6-9pm — Lovely Rita, Portland, OR
This is one not to miss. Join us as Chef Ian Grant of Savvy Food Co and Chef U’ilaniku’ulei Vele of The Hoxton, take over the Lovely Rita kitchen for a night of ocean delicacies with a focus on seaweed and local sustainable seafood.
This 5-course dinner will showcase the abundance of the Oregon coast and creative techniques, cultural heritage and expertise of these chefs.
A portion of sales will support Winter Waters non-profit partner, Oregon Kelp Alliance, which helps sustain and keep our kelp forests healthy.
This is a 5 course family-style menu. Bar menu can be ordered a la carte, with 2 featured cocktails designed by the chefs.
About the Chefs
Chef U’ilaniku’ulei Vele, Head Chef of Lovely Rita at the Hoxton Hotel, Chef/Owner IMUA PDX
Chef U’i has been working in the service industry and cooking since 2009, and part of Portland’s robust food scene since 2015. Chef U’i is Head Chef for the Hoxton Hotel in Old Town as well as the Chef/Owner of her personal Polynesian food focused pop up IMUA. Chef U’i is proud to be bringing her heritage to the front for this Winter Waters collaboration with Savvy Food Co. and looks forward to featuring Oregon’s abundant sustainable sea-veggies and seafood.
Ian Grant,
Chef/
Owner, Savvy Food Company
Chef Ian is a Portland-based chef with over 10 years of professional kitchen experience. After fine tuning his skills at notable restaurants like Nostrana and Canard, he has spent the last few years focusing on pop dinners and private events.
Chef Ian’s love for local, wild and foraged foods marries well with his fine dining techniques. Inspired by the seasonality of the PNW and the abundance that comes with working with the seasons, Chef Ian is excited to be working with Winter Waters and Chef U’i to showcase Oregon’s sustainable seafood and seaweed.
Dana Vargas
Chef/Owner, Savvy Food Company
I am a multi-faceted artist working in tattooing, herbalism, and farming for many years. I am inspired by nature and the natural world letting it influence the way I work with the task at hand. Being inspired by growing food, herbs, medicine, and tending land, I let this influence the way we host our gatherings at Savvy Foods. I am so grateful to be able to share my knowledge of the natural world through this practice of nourishment. Ian and I have been able to work together to bring our community closer to nature and each other, and hope to do so for years to come.