The Mahonian

“How ‘bout we offer a giant platter of fried chicken on the party menu?” And so it was.

Thinking up ways to welcome your party guests? Why not Champagne?

The classic Cristal is a great way to pop off a fun night. 🍾🥂

Clarity Cosmo, our newest cocktail on tap.

Our other popular mixed drinks are Old Fashioned and Negroni, and both get a purdy orange peel as a garnish. So what to do with the juice inside those naked oranges once we use their skin?

Enter this gemlike cosmo designed. Clarified OJ from spent oranges, clarified lime just for this, , cranberry, pomegranate, our orange liqueur and a whisper of magic.

We think SJP would approve!

Our house fave dish: New York strip, sous vide in aromatic suet, finished on the fire, sliced like prime rib.

Our house fave human: . Oregon chef, steeped in a lifetime of cooking experience, finished with a knack for storytelling and word-smithing.

Photo by our fave

Tickets live! 🌸 Presenting our new monthly event: BOTTLE & BLOOM.

The BOTTLE: 🍾 Each month, a different craft producer—of wine, beer, spirit—joins to provide delicious tipples as we jump into crafternoon. April 23 is !

The BLOOM: 💐 our floral queen will lead us to flower design success, this class making arrangements inspired by Oaxaca—the home of our sponsor .

APRIL 23 // 2:00-4:30
BOTELLA Y BOTANICA 🇲🇽🌺
TICKETS: themahonian.com/flowers

🌺Tickets include a 1.5 hour class, a buffet of Mexican-inspired snacks and two drinks from in the form of a welcome beverage and a second beverage of your choice. And the best part: you take your arrangement home.

🫐 For those not drinking alcohol, we’re proud to offer N.A. Mixed-Drinks made with lots of yummy things like .

🎟️ Tickets are on sale, and selling quickly. Get your spot and learn the beauty of mezcal, flowers and friendship at .mahonian.

Salmon crudo, ready to walk. 🐟

Ponzu-citrus, blood orange suprèmes, serrano, cilantro, icy radish, Pacific dulse and a big plop of caviar.

Next Sunday 3/5, we’re hosting a floral class with Page Elliott] and Pono Brewing]. Tickets include a workshop on building a stunning arrangement, snacks from , and a couple beers from Pono Brewing].

INFO & TIX HERE: themahonian.com/flowers

This is an arrangement we made out of Portland yards (pre-snow storm). But we’re beyond excited to learn from Page Elliott]. 🤍🌸

If you can’t make 3/5, we’re doing it every month. ☺️ Details our website.

A riff on the Spanish dish “Ensalada Rusa”- potatoes, peas, tuna, mayo. We Mahonian-ize it with careful cuts on the veg, fresh peas and a punchy aïoli. The snazzy Basque tuna is flaked over and spiked with Meyer lemon relish and crispy little shrimps, grilled country bread on the side!

Yesterday we spent the day shucking purple urchins. Tomorrow, we feature them in a dinner with The Oregon Kelp Alliance (ORKA)] to discuss the issues we face with the decline of kelp forests.

Urchin eat kelp. A lot of it. And as nature intended, that’s not an issue. But…the things that eat the urchin—sea stars and otters—have nearly disappeared. With few preditors, the urchin populations are going nuts! Like, 600 million urchin on the South ORegon Coast alone. 🤨

We now find ourselves in a sticky situation: kelp are being consumed faster than they’re growing. Ecosystems that depend on the biodiversity within the kelp forests are diminishing. Because of this, food systems are punctured, coastal communities struggle, and climate change is pushed along.

But we see hope. There’s a band of people coming together to do something: divers, biologists, sea farmers, fisher people, chefs, and beyond: forming the ORegon Kelp Alliance (The Oregon Kelp Alliance (ORKA)]).

Can we simply eat more uni and save kelp forests? No. Sadly it’s not that simple. The complex solution is still being researched and discussed. That’s how we can help right now: tell the kelp’s story, because it can’t, and support groups like ORKA.

Check out oregonkelp.com to learn and get involved. And, support groups like who are boots on the ground, sharing their love of the ocean to help protect it.

We’ll have a tank of live urchin on Sunday 2/19 for our free “Sea all the Snacks” event, showcasing packaged goods made of seaweed. For more info, click the link in our bio (RSVP required).

💐 Fresh stems at every event. 🤍

Just a beautiful twirly whirl of veggies as a welcome snack tonight.

That is a plating guru.

Thanks to for joining us yesterday. had a blast making beautiful plates of winter veggies. Can’t wait for the next time we collaborate. 🤎