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Mother’s Day Menu 2022

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Our Mother's Day menu is now closed for online ordering. Due to staffing shortages, we had to shut down a bit early–we apologize for the inconvenience. Reheating Instructions   DINNER PACKAGE FOR SIX Honey Garlic Salmon– 235 - Deviled eggs - Honey garlic butter baked salmon - Potatoes au gratin - Primavera vegetable sauté -…

Mothais a la Feuille: Cheeseofthemonth April

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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 since the 19th century. Wrapped in a dried chestnut leaf, this goats’ milk cheese is nutty and complex and earthy aroma and complex lemon and woody flavor notes. On the surface, the rind of the cheese is delicate and…

Cabot clothbound cheddar

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Cheese of the month: March Cabot Clothbound cheddar Fellow B-Corp Cabot Creamery makes this English-inspired cloth-wrapped cheddar in Vermont. The flavor is deeply savory and slightly tangy, with a caramel sweetness. crumbly texture, and nutty aroma. Good to know:  Bandaging, or wrapping, hard cheeses encourages proper rind formation and flavor and texture development. The cheese ages in a deep dark cave…

Easter Menu 2022

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The pre-order deadline has passed for Easter. You'll find brunch items at our NW22nd store Easter weekend. Curbside pickup and delivery available Saturday, April 16th and Sunday, April 17th, 9:30am–3:30pm. Our pick-up locations include NW 22nd, S. Corbett, and our SE Central Kitchen. All orders must be placed by 12pm noon Wednesday, April 13th. Print Menu…

Passover Menu 2022

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The deadline for Passover pre-orders has passed. But you'll find many menu items in-store at our NW 22nd location.   View Menu pdf   CALL 503.299.6304 TO PRE-ORDER FOR PICKUP   TRADITIONAL FAVORITES Matzo Balls Four of our matzo balls made from scratch– 7 Matzo Ball Soup Matzo balls in our famous Elephants Cure soup–…

Anne Weaver honored by Portland Business Journal

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Congratulations to Elephants CEO and co-owner Anne Weaver who was presented with a Portland Business Journal's Woman of Influence award on March 2, 2022. An honoree is considered an established business leader with a strong record of innovation in her field, outstanding performance in her business, and/or a clear track record of meaningful community involvement.…

New Catering Items Starting in April

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We're excited to announce that our April catering menu will be filled with returning favorites and never-before-seen menu items! Our new menu will begin April 4th. See the full menu here Entrées Honey Garlic Butter Baked Salmon Chicken Saltimbocca Coconut Curry Stuffed Pepper Party Trays Antipasto Tray Sides Primavera Vegetable Sauté Broccolini Elephants Cakes Chocolate…

St. Patrick’s Day Menu 2022

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    ENTRÉES Bangers & Mash– 26/ serves one Irish pork bangers Mashed potatoes colcannon Cabbage & mustard seed sauté Corned Beef with Cabbage– 30/ serves one Dublin corned beef Mashed potatoes colcannon Cabbage & mustard seed sauté BAKERY & SWEET TREATS Irish Soda Bread– 6 Frosted Shortbread Cookies Half-dipped shamrocks– 3 Print menu Reheating…

Printable valentines for you! 2022

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Portland, we love you! Share a some love and a little note with your friends. Just print and trim! Valentines pdf 2022

The Ele-Pail is back!

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The Ele-pail returns on Monday, February 7th! Eat…rinse…refill...repeat... with our Elephants reusable food container.Make a $5 refundable deposit and you’re all set. Bring your rinsed Ele-pail back and get a fresh one to use again! Available at all Elephants locations. Check it out! --An environmentally-friendly alternative to disposable containers --Microwave safe for re-heating --BPA-free polypropylene plastic --Use it for soup, your favorite hot…

Valentine’s Day Menu 2022

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Fall in love with our Valentine's Day feasts! Your choice of one entrée, one appetizer, and one dessert for $40.       Reheating Instructions   ENTRÉE Choose one: Duck Confit with Amarena Cherry Sauce Roasted duck with Amarena cherry sauce, served with wild rice pilaf, broccolini with garlic, and mashed sweet potatoes Steak & Prawn Extravaganza Filet…

Kabocha squashandfennel soup with crème fraîcheandcandied pumpkin seeds

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Kabocha Squash and Fennel Soup  With crème fraîche and candied pumpkin seeds Chef Scott loves this rich and creamy soup recipe he adapted from Suzanne Goin’s Sunday Suppers at Lucques. The deep red orange hue of the kabocha squash makes for a stunning soup, especially when accented with crème fraîche and spiced and candied pumpkin…

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