A well-executed meal is a tactile, participatory art performance. This year, PICA has invited a different Portland chef each night to take over our first-ever outdoor kitchen, built on-site for TBA, and cook up food inspired by late summer produce. The dishes they prepare will be snapshots of September, presented through texture, flavor, smell and sight. Come hungry! From noshy snacks to full-blown meals, come eat thoughtful food that could only exist at this peak of local produce, when summer begins to wane. Without a reservation or long wait, experience the imaginative talent in Portland kitchens and chefs’ personal ideas of pleasure and satisfaction.

It’s not common to hear non-vegans proudly name a vegan restaurant as their very favorite, but Portobello has ardent fans on both sides of the meat divide who love it because the food is simply outstanding. At Portobello, seasonal produce from local farms is #1, and every dish is presented on the plate beautifully. Chef Aaron Adams makes all of his ingredients by hand with dedication to time-honored and time-intensive Italian techniques. He will bring an epic menu to TBA, including summer vegetable terrine with sauce vert, lobster mushroom-corn chowder, beet-pine nut manicotti, and much more!