Periodically, we find reasons to celebrate, to explore different cuisines, or to support important causes and organizations. The result is an evolving calendar of special events in the restaurant — from our signature French Regional Dinners, to partner events with wineries, to one-of-a-kind prix-fixe dinners that support local food coalitions and farmers. Our sister business, Provisions Market Hall, also has a fantastic lineup of classes, tastings and workshops. Click here to learn more.

Chef’s Showcase with Amy Mirate & Doug Batton

May 23, 6pm
Blackboard Wine Bar

There are so many creative people in the Marché kitchens–and we love to show them off. For the fifth in the Chef’s Showcase series, two of our best, Provisions Pastry Chefs Amy Mirate and Doug Batton will be turning to the savory side with a menu that nods to their Southern California roots and the flavors of spring. Come meet these talented folks, let them cook something new for you and experience this one-night-only restaurant. Beer & wine pairings will be available for purchase.


Halibut Crudo
avocado mousse, lacto-fermented mango-chile chutney

Spring Salad
hazelnut crusted goat cheese souffle, little gem lettuces, green garlic dressing

Chicken Confit
favas, morels, fiddleheads, pickled green strawberries & celery root purée

Berry Mille Feuille
fresh berries, white chocolate crémeux & layers on layers of delicate pastry


Register at

French Regional Dinner: Loire Valley

Savor the delicate flavors of spring in the Loire–where châteaux overlook the winding river and the cradle of French culture.

Wines available by the glass, bottle or flight. Call now for reservations, 541.342.3612.

May 29th, service starting at 5pm

first course

Rillettes de Tours

spiced pork spread on toasts, with french breakfast radishes & cornichons

second COURSE

Salade aux Asperges Mimosa

asparagus vinaigrette with egg

main course

Truite au Beurre Blanc, Légumes Printanières

trout with wine & butter sauce & spring vegetables 


Blanquette de Lapin à la Tourangelle

braised rabbit with wine & spring vegetables


Tarte aux Fraises

strawberry tart


55 per person


The menu may change slightly due to ingredient availability or chef’s inspiration