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Adolfo Tigerino

@atigerstale

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Eating out. Eating in. Eating vegan
All day, everyday. @verdurepdx @scopripdx @officelunch.pdx pop ups
#TheBrokeVeggie

POSTS STORIES REELS

Portland’s newest vegan popup made its debut this evening. And it sure is tasty! 🇳🇮🌲✨

Meet @verdurepdx from the mind of @atigerstale, who you may recognize from vegan restaurant kitchens around town. Adolfo’s menu blends seasonal Pacific Northwest ingredients with Nicaraguan culinary influences as an ode to his family and heritage.

The tostones with fried kidney beans and tofu rinds with curtido cabbage slaw were fun little morsels to start the meal. The tofu and soy curl skewers with luscious carrot top chimichurri and tangy-savory tamarind-gochujang sauce were a knockout. The confit potato and leek soup and spotted rooster (gallo pinto) fried rice were both cozy and hearty, perfect for this chilly winter evening. I enjoyed the winter citrus accents throughout the menu, especially in the gorgeous citrus custard tart with juicy satsumas.

Look forward to seeing more from Verdure and how it evolves through the seasons!

📍@theuncanny.pdx, 3560 N Mississippi Ave

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#portland #pdxeats #pdxfood #pdxfoodie #pdxdining #pdxpopup #portlandvegans #pdxvegan #veganfood #veganfoodie #eaterpdx #travelportland #pdx by @atigerstale

i’m pretty ecstatic and grateful to alex & destin for allowing me to use their space @chubbybunnypdx to continue to highlight seasonal ingredients. i will be at the truck thursdays - fridays from 5pm-9pm (right next to @byeandbyeportland).

hope you get to stop by the truck some time. i’ll post a schedule on where i’m at all month long!

this first menu at the truck added nardellos with a coconut labneh (final week of nardellos, once I’m out there’s no more!) and due to popular demand from my malpractice menu i made the okara gnocchi as well that’s tossed in a creamy cauliflower nage.

also, risotto is such a comforting dish. i had to bring to make one for this cold weather we’re finally having. it’s a beautiful variety of squashes with chanterelles and topped with pesto and hazelnut parm.

i will be rotating my menu every other week or sooner depending on seasonal ingredients.

thanks for your continued support as i continue to do pop ups. see you soon!

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| pacific northwest ingredients | seasonal | farm to table | low waste cooking | dinner | portland dining | portland pop ups | this is portland | support small farms |

#verdurepdx #pdxdining #pdxpopup #pdxfood #pdxfoodie by @atigerstale

New team, new vibes, new menu.

**GIVEAWAY CLOSED. WINNER HAS BEEN ANNOUNCED! Congrats @zimmerchicken**
We’re so excited for this fall menu that we’re giving a lucky winner a dinner for two ✌️ (must be able to go to the dinner @norahpdx (Alberta location)

All you have to do to participate is tag who you want to have dinner with on Monday, Oct. 19 at 8pm in the comments down below (unlimited entries). Winner announced Monday at noon!

Good luck. See you soon.

-Adolfo, Coleman, Nikki

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~ Italian dinner ~ Pacific Northwest food ~ local ~ eat local ~ support small farms ~ low waste ~ this is portland ~ portland dining ~

#scopripdx #pdxeats #supportlocal #eatlocal #plantbased by @atigerstale

i have exciting news; the new owners (alex & destin) of @chubbybunnypdx are allowing me to take over the truck in the evenings!

you’ll be able to find me at the truck thursdays-saturdays from 5-9pm.

as for the type of food i’ll be doing. it will vary from snacks to bigger mains.

still will always remain seasonal, local, and low waste. stay tuned for more details!

i’ll still be at malpractice for sunday dinners too!

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| skewers | portland pop ups | portland food trucks | pacific northwest food | this is portland |

#verdurepdx #pdxpopup #thisisportland #skewers #pnw by @atigerstale

Our dessert reveal is here for our pop up on Monday, Oct. 19 @norahpdx (Alberta location). Reservations available via link in bio.

The dessert is a PNW “Spumoni (a Naples molded gelato dessert with a variety of flavors).”

It’s everything we love about a spumoni with a fun spin. It will have hazelnut chocolate dacquoise, cherry geleè, and pistachio mint ganache.

We can’t wait for you to taste it!

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~ Pacific Northwest desserts ~ Italian dinner ~ Portland pop ups ~ Portland dining ~ this is Portland ~ farm to table ~ seasonal ~ eat with the seasons ~

#scopripdx #pdxdesserts #pdx #pdxdining #fallmenu by @atigerstale

Our autumn pop up is this upcoming Monday, Oct. 19, @norahpdx (Alberta location). You can reserve your spot via link in bio.

We’re going with some comforting fall vibes with our ciambotta d’autunno and tortellini in brodo.

Nothing says more cozy than a delicious slow cooked stew with astiana tomatoes, honeyboat squash, cucuzza, carrots, pumpkin, butternut and honeynut squash. It’s a beautiful way to celebrate the fall season.

Our tortellini in brodo is a creamy delight in a delicious slow cooked vegetable broth.

We can’t wait to see you for this one and for dessert we have a special surprise for you. You’ll just have to see.

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~ portland dining ~ portland dinners ~ this is portland ~ seasonal Italian dinner ~ pacific northwest ingredients ~ seasonality ~ fall dinner ~ portland pop ups ~ farm to table ~

#thisisportland #scopripdx #pdxeats #pdxpopup #pnwlove by @atigerstale

We pop up on Monday, Oct. 19 @norahpdx (Alberta location). We’re taking reservations for 5pm or 8pm via link in bio.

We’re absolutely thrilled to show you what the season has to offer.

We’re bringing ciambotta d’autunno which is a beautiful slow cooked stew made of cucuzza, potatoes, carrots, astiana tomatoes, san marzanos and a variety of seasonal squashes (pumpkin, honeyboat, honeynut, and butternut squashes).

It’s a perfect stew to celebrate the changing seasons from summer to autumn.

We really wanted to do a little throw back to one of our first pop ups where we did cappelletti in brodo di carote as an amuse-bouche.

So we’re bringing a tortellini in brodo. It’s a soy ricotta stuffed tortellini served in a light slow cooked vegetable broth. Topped with hazelnut parm.

It’s creamy, light, nutty and savory goodness. We look forward to you trying it.

We’re also going to be bringing a fun oreganata. We’re doing it with chanterelles. We’re coating them in breadcrumbs and oregano then cook them till golden brown. Serving it over a creamy cauliflower purée. It’s earthy, creamy, and crispy. So good.

As for dessert. We’ll let you know in the days leading up to it.

If you haven’t dined with us before, we love to throw a couple fun surprises between courses to continue the good times and celebrate the season.

Hope to see you @norahpdx on Monday, Oct. 19.

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~ this is Portland ~ Portland dining ~ Portland pop ups ~ seasonal ~ eat with the seasons ~ support small farms ~ local food ~ Italian dinner ~ low waste dinner ~ farm to table ~ Pacific Northwest food ~

#pdxpopup #pdxitalian #scopripdx #pnw #pnwfood by @atigerstale

love paw paws. they’re such a fun fruit with a fun flavor combo (like bananas and mangos combined.)

i brought it as a paw paws’ bread for part ii of the autumn series. i will be bringing back paw paws for part iii this upcoming sunday @malpractice.pdx from 4-8pm.

maybe they will return as a dessert or something savory. we’ll see.

this paw paws bread was topped with a paw paws crème anglaise, fresh kiwi berries, and anise hyssop. it was bright, sweet, tart, creamy and delicious.

hope to see you on sunday for part iii. are there any fruits or vegetables you want me to highlight?

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| this is portland | portland pop ups | portland dining | pdx bars | portland dinner series | seasonal | farm to table | low waste cooking | eat with the seasons | fall desserts |

#pdxeats #verdurepdx #pdxbars #pdxdining #dessert by @atigerstale

thanks for coming to my sunday pop up series @malpractice.pdx. hope you’ve been enjoying it as much as I have.

every week the menu changes. can’t wait to continue to show you all the beautiful produce coming in. we’re inching closer and closer away from summer produce.

although it will be missed, there’s still a lot of beautiful ingredients coming in that we can’t wait to explore.

pictured are two dishes from the first fall menu:

1) cucuzza cream stuffed fagottini “little bundles” that are finished in a cucuzza nage sauce and topped with blue chanterelles. these were delicious creamy sweet bright and earthy bites.

2) roasted honey boat delicata squash with blistered shishitos and bitter melons over a jimmy nardello sauce. it was a delicious meld of summer meets fall dish.

thanks for all your support and hope to see you @malpractice.pdx sometime.

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| this is portland | portland dining | pdx pop ups | pdx cocktail bars | seasonal menu | portland dinner | farm to table | low waste cooking | vegetables | eat with the seasons | pacific northwest produce |

#verdurepdx #seasonal #cucuzza #pdxpasta #pdxfood by @atigerstale

summer just blew by!

we’re starting to see some fall produce starting to kick in already like lusia radicchio.

for part viii of the summer series i’ll be charring the lusia radicchio and drizzling it with a sea bean dressing. then serving it with mini heirloom tomatoes. it’s creamy, bright, and sweet with hints of bitter.

i’m still obsessed with shiso and shungiku that i decided to make them into pesto for a nice creamy herbaceous risotto served with sautéed rainbow chanterelles (because these mushrooms are absolutely tasty)

figs are so dang delicious that i couldn’t decide how to bring them into this menu, but you can never go wrong with olive oil cake. the cake will be drizzled with a fig coulis and served with a bright anise hyssop soy crème anglaise.

hope to see you tonight @malpractice.pdx ✌️

swipe right to see full menu

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| low waste cooking | seasonal menu | this is portland | farm to table | eat with the seasons | pacific northwest produce | portland dining | portland cocktail bars |

#verdurepdx #pdxeats #summermenu #pdxfood #portlanddining by @atigerstale

there’s not much to say other than i’m obsessed with figs. that’s why last week it was a filling for the raviole, and this week we’re smashing them down for this fun take on a carpaccio.

meet the fig carpaccio.

it’s a medley of figs (mission, turkey, and adriatic) smashed down and served with pesto dollops, shungiku, crushed hazelnuts, and finished with a drizzle of balsamic and @durant_oregon extra virgin olive oil.

it’s sweet, earthy, tart, bright and nutty. it’s a delightful way to eat figs.

although this is my last full week at malpractice. you will continue to see rotating menus based on what the season has to offer on sundays with some fun random things tossed in between.

hope to see you soon.

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| pacific northwest | seasonal produce | low waste cooking | portland dining | portland dinner | portland hidden gems | this is portland | farm to table | cocktail bar | bar food |

#verdurepdx #pdxfoodie #pdxeats #thisisportland #pdxdining by @atigerstale

i’ve been silently adding more items to a menu depending on what i find at the farmers market or someone reaches out about a foraged ingredient or new veg that has just come in. that’s why my menu announcements have been later in the week when a new menu launches🤣

@anasays from @rubinetteproduce messaged me about these beautiful rainbow chanterelles. i knew I had to grab them.

i surprisingly had never had them, but after cooking them i knew what i wanted to pair them with which are the wax beans cause they’re absolutely delicious.

i wanted to highlight the chanterelles earthy and nutty flavor with a crisp bite of the beans and served over a bright basil yogurt.

late summer produce is just absolutely delicious and i can’t wait to show you what I have in store for you next week for part v.

today is the last day to catch this before i launch new menu on wednesday.

see you @malpractice.pdx sometime ✌️ thanks for all the support throughout my residency here. it’s been an amazing time showing you the seasons. can’t wait to continue to show you more!

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| portland things to do | Portland hidden gems | Pacific Northwest | this is Portland | seasonal summer menu | eat local | farm to table | support small farms | mushrooms | low waste cooking |

#summermenu #verdurepdx #thisisportland #seasonaleating #farmtotable by @atigerstale