Easter sweets for your peeps
3.20.2023
Your hunt for the ultimate Easter gift ends here! We have all the treats you need for your Easter baskets...
Easter Menu 2023
3.14.2023
DINNER PACKAGE FOR SIX Smoked Ham –Applewood-smoked ham with our pineapple bourbon sauce –Broccolini –Potatoes au gratin –Hot cross buns –Strawberry...
Raclette cheese nights return!
3.7.2023
The best pairing for cool nights? Hot cheese! Tuck into a traditional Swiss Raclette dinner on Thursdays at NW 22nd...
St. Patrick’s Day Menu 2023
2.20.2023
ENTRÉES Banger and Corned Beef– serves one Irish pork banger Dublin corned beef Mashed potatoes colcannon Cabbage and mustard seed...
Printable valentines for you! 2023
2.9.2023
Portland, we love you! Share a some love and a little note with your friends. Just print and trim! Valentines...
Valentine’s Day 2023
1.17.2023
Entrées Steak & Prawn Extravaganza Filet of beef with black peppercorn sauce, pancetta wrapped prawns with mustard vinaigrette, crispy potatoes...
Recipe: Elephants Cure Soup
1.12.2023
There’s something about a good chicken soup that is so comforting. We’ve been making this version for decades. A restorative...
2022 Elephants Deli Soup Calendar
10.12.2022
We know you love our classics – Tomato Orange and Mama Leone’s – but make 2022 the year of soup,...
Castelbelbo: Cheese of the month July
7.8.2022
Castelbelbo what about italic?? Castelbelbo is a slightly ripened soft cheese made from a mix of pasteurized cow, sheep, and...
Bonrus: cheese of the month June
6.13.2022
Bonrus A Northern Italian cheese made from a combination of pasteurized sheep’s and cow’s milk, Bonrus looks like a little pillow. Underneath its...
Wonderland: Cheese of the month May
5.13.2022
Wonderland Mountain Lodge Farm hand-makes a variety of amazing goat’s milk cheeses in the cascade foothills of Washington state. Wonderland is rich, nutty, floral, fruity, and very versatile....
Mothais a la Feuille: Cheese of the month April
4.1.2022
Mothais a la Feuille A soft French goat’s cheese named after the town of Mothe-Saint-Héray (“mo-TAY a la FOY”) where the cheese has been made...
