Back in April I went to the Spring Menu media lunch at Tabor Tavern.  It was a nice way to see the restaurant and some of the menu items so that I could prep for our photo session.  After the lunch I was super excited to work with Chef Chris Greer and all the wonderful people at Tabor Tavern.  The food is eye-catching and mouth watering, you can’t beat that combination.  Early Friday morning I arrived at the tavern and prepared for the shoot.  Chris went to town in the kitchen cooking up one gorgeous entree after another.  Even though I was still working on a cup of coffee and in breakfast mode I desperately wanted to take a bite of everything.  Eventually I was able to do a little tasting and when it was all said and done they let me pack up just about everything to take home.  My husband and I enjoyed a leftover feast that night.  I loved everything but I did have a few favorites: Pickled Blueberry + Chèvre Salad, Beet + Chickpea Koftas, Kale Caesar and for dessert Sticky Toffee Cake. I really enjoyed capturing the flavors of Tabor Tavern and devouring them too.  This SE restaurant is a great place to enjoy lunch or dinner and highly suggest it.  When you go say hello to Chef Chris and Kristen and Zig, the proud owners.  Tell them Aubrie sent you.  Enjoy the photos.  (Stay tuned for a few restaurant and portrait photos!)

Left: Smoked Deviled Eggs with green goddess, pickled red chili. Right: Pickled Blueberry + Chèvre Salad with arugula, red onion, toasted hazelnuts, green goddess dressing.

Kale Caesar Salad with bacon, captor parmesan dressing and house croutons.

Left: Caramelized Brussels Sprouts with bacon, shallots and lemon zest.

Mac + Cheese with smoked gouda, kale, corn, chorizo and pretzel crumbs.

Left: Mac + Cheese. Right: The Herbalist Cocktail.

Beet + Chickpea Koftas with coconut red curry, wilted pea shoots and cilantro.

Left: Beet + Chickpea Koftas. Right: Fizzy Lifting Drink.

Tabor Burger with 1/2 lb. beef, blue cheese, bacon jam, arugula on a brioche bun.

Left: Tabor Burger, Beet + Chickpea Koftas and Tabor Turkey Club. Right: PDX Paloma Cocktail.

Fish + Chips; tempura beer battered, minted peas and malt aioli.

Left: Sticky Toffee Cake with Stumptown caramel and vanilla bean ice cream. Right: Strawberry Rhubarb Upside Down Cake with whipped cream.

Sticky Toffee Cake