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$75  + Tip/Tax
Mon, 9/21
5:15 PM & 7:45 PM
Slabtown

G-Love @ Love Shack

Day 1: 5-Course Bask in the PNW's Bounty Tasting Series

Opened in 2019, this exceptional veggie-forward eatery has appeared on such lists as Oregonian’s “Best Restaurants in Portland” (2021) and Eater’s “Best Restaurants in Slabtown” (2025). Alaska-born Chef/Owner Garrett Benedict, who cooked at the renowned 3-Michelin-Starred Restaurant at Meadowood in Napa, and the groundbreaking Ubuntu, the first vegetarian restaurant in the world to be awarded a Michelin Star, has formed a productive partnership with Olde Moon Farm in Silverton to offer the very freshest produce. With that kind of supply, he has devised a truly unique menu that offers such fare as cucumber with chilled buttermilk, preserved lemon, sumac, and dill, heirloom tomato crudo with Vietnamese vinaigrette and crispy shallots, grilled prawns with tzatziki and watermelon relish, and tagliatelle with sweet corn beurre blanc and trumpet mushrooms. Divine desserts too, like strawberry pavlova, jasmine ice cream, and the winsomely named whip-a-licious (passion fruit curd, lime meringue, and coconut crack). And the tiki hut décor makes everything just that much more fun. This one is really something different (and hosted in their newer Love Shack space), so we are very excited for our visit and the opportunity to chat with Chef Benedict and to hear his innovative food ideas. Join us!

About the Hosts:

Garrett Benedict

Chef/Owner

Born and raised in Alaska, Chef Garrett Benedict has been cooking in kitchens across America since he was 14 years old. Before moving to Portland, he cooked at the renowned 3-Michelin-Starred The Restaurant at Meadowood in Napa, and the groundbreaking restaurant Ubuntu (the first vegetarian restaurant in the world to be awarded a Michelin Star.

Jackson Hallenburg

Chef de Cuisine

Chef Jackson Hallenburg started cooking at age 14 in Utah, where he was born and raised. To pursue a more adventurous and successful culinary career he moved to Portland, Oregon and attended Le Cordon Bleu. He fell in love with farm to table restaurants at The American Local. He's worked all over Portland from Alberta to Division Street, and now happily calls Portland and G-Love his home.

The Lineup

All courses will be individually plated. This menu will be Shellfish & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. The Crusty Avocado

    coco-blackspice seed mix, tamari-yuzu, lemon, ahi tuna, caviar

  2. Stone Fruit Salad

    preserved citrus vinaigrette, strawberry lassi, blacken-lime hazelnut, ling hing mui

  3. Francobolli

    robiola la tur, golden chanterelle, parmesan

  4. Duck Breast

    plum mostarda, al pastor demi, duck liver eclair

  5. Pears & Cream

    milk ice cream, spice pear, golden milk crumble

G-Love @ Love Shack

1645 NW 21st Ave

Portland, OR 97209

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, G-Love @ Love Shack will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians:
    • There is Tuna and Roe/caviar in Course 1 and Duck in Course 4. Substitutions will be provided.
    • There is Gelatin From The Duck Demi in Course 4. Substitutions will be provided.

  • Pescatarians:
    • There is Duck in Course 4. Substitutions will be provided.
    • There is Gelatin From The Duck Demi in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 3, Course 4. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
    • Cheese: Sheep's Milk Cheese is in Course 3. Substitutions will be provided. Cow's Milk Cheese is in Course 3. Substitutions will be provided. Goat's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Tuna and Roe/caviar in Course 1. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3, Course 4. Substitutions will not be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 1 and Coconut and Hazelnut in Course 2. Substitutions will not be provided.

  • Alliums: There is Chive and Shallot (Raw) in Course 1 and Garlic (Cooked), Leek and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Chanterelle in Course 3. Substitutions will be provided.

  • Soy: There is Soy Sauce (Gluten Free) in Course 1. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.