Morchella Restaurant

Giveaway time! 🎉 Win a spot at our exclusive Wednesday night event in Kenton, Washington.
To enter:
Follow &
Tag a friend in the comments
Only enter if you can join us in Kenton this Wednesday night! If you can’t make this one, stay tuned—we have more dinners coming up with from and ! Winner announced soon. Good luck!

Seattle & PDX friends—give the gift of a wild mushroom adventure this season! 🍄✨ Morchella and De La Soil are joining forces for a 5-course dinner in Seattle, featuring as many foraged mushrooms as we can find. It’s the perfect pre-Christmas treat for the food lover in your life (or yourself)! Tickets are limited—grab yours at www.exploretock.com/delasoil. Don’t miss out on this unforgettable night!

Seasonal Special this week only at Fri-Sun 12-9pm featuring fried Brussels sprouts with purple daikon, candied wild boar bacon, and an IPA Hot Honey Mustard Glaze and elderberry pickled shallots. Don’t miss out, they are going to sell out quickly!

It’s lobster mushroom season (hypomyces lactifluorum) and we’re serving up lobster mushroom mac and cheese croquettes with parm cream, basil, and a dash of hot sauce. Wild, local, and only here for a short time.

A preview of our new bar menu, only around Friday, Saturday, and Sundays 12-9 at . Each dish has a beer pairing made by to match .vs.wild ‘s wild inspired Oktoberfest menu!
Pictured:
-Double Duck Fat Fries, Thyme, Porcini Aioli -Lobster Mushroom Mac & Cheese Croquettes with Parmesan Cream, Basil, and Hot Sauce -Radicchio Salad, Parmesan, Honey, Candied Boar Bacon -Vegan Blackberry Ice Cream, Blackberry-Apricot Sour Sauce, Pink Peppercorn-Graham Cracker Crust Not Pictured: Venison Corndog, Pretzel Rolls, and Chanterelle Fondue! Don’t miss out!

We’re teaming up with for a one-night-only dinner on October 4th at their Hawthorne location! 🍽️🍺
Join us at 7PM for a wild, beer-inspired tasting menu featuring the best local and foraged ingredients from the PNW. Limited tickets available—reserve your spot now through our website (link in bio)!
Can’t make it on the 4th? No worries! We’ll be serving our a la carte tasting menu all month long at Gigantic Brewing. Drop by anytime in October for chef-driven, beer-inspired dishes you won’t find anywhere else.
Support local, eat wild, and let’s make this a month to remember. See you at Gigantic!
Tickets & details: www.morchella-pdx.com

Cooking Your CSA: Pasta Workshop with Chef Cameron Dunlap
Tue, Sept 30 • 5–7 PM • The Redd East (SE Portland)
Hands-on pasta + seasonal CSA veggies. Make it, then eat it.
Sliding scale tickets: $75 / $45 / $25. No one turned away.
Spots are limited—grab yours: pnwcsa.org/event-details/cooking-your-csa-with-chef-cameron-dunlap

Now booking for 2026! Whether it’s a wedding, birthday, or private dinner, Morchella Events brings wild flavors and fine dining to your special day. Secure your date—let’s make your next event unforgettable.

🔥 GIVEAWAY TIME! 🔥

Win 2 General Admission tickets to the Heritage Fire Cooking Festival on Sunday, Sept 7! Open fire cooking, incredible eats, and festival vibes—all on us.

How to enter:
1️⃣ Follow
2️⃣ Like this post
3️⃣ Tag a friend you’d take to the fest (each comment = extra entry)

Winner will be announced Friday, September 5. Good luck!

“Bookings are now open for Winter & Spring 2026! We’re especially looking for our first 10 weddings (50–100 guests) at Confluence Winery in Ridgefield, WA—enjoy a special earlybird package when you book early. Chef-driven dining, wild ingredients, and an unforgettable setting. DM to claim your date!”

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Foraged Farm to Table at Confluence Wines 🍇✨
August 23 | 5:30 PM

We’re hosting an intimate pop-up dinner with only 16 seats available , featuring a six-course tasting menu from Chef Cameron Dunlap—wild and foraged Pacific Northwest flavors, fresh from Morchella’s own farm and wild game. Each dish is paired with stunning wines by , styled by for pure summer magic.

Stay late for our estate after party (pro tip: pack your swimsuit)!
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$185 per guest + service, 21+ only.
No dietary subs, please.
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DM to reserve your seat—these go fast! We can’t wait to celebrate with you and raise a glass to Morchella’s next chapter.

The Counterpart to our last post, this is King Salmon Sous vide with Salmon Skin Chicharonnes, Robochon Potatoes, Pine Oil, Seared Radishes, Foraged Sheep Sorrel, and a sauce of the roasted bones. Photo Credit :
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