Explore our chef dinner series
Chef Gabriel Pascuzzi is proud to present to you his love letter to Portland. Starting in March and extending to December; each month Bistecca (or) Hey Luigi will be hosting world class culinary talent from around the country to come collaborate in his kitchens and celebrate Portland. Each event will feature a one night only 5 course dinner; with some chefs opting for surprize additional events! Sign up for our email list with the form at the bottom of the page and follow our instagram accounts for the most update happenings!
Joe Sasto
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Brother Luck
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Brittany Cochran
✳︎
Gabriel Pascuzzi
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Joe Sasto ✳︎ Brother Luck ✳︎ Brittany Cochran ✳︎ Gabriel Pascuzzi ✳︎
Chef Brother Luck + Chef Gabriel Pascuzzi
3/15/2026
Table Snack | Pan de Queso | Prickly Pear, Asadero
I. Squash “Chawanmushi” | red chili dashi, crispy hominy, herbs
II. Buffalo Tartare | smoked egg, egg yolk*, shiitake, radish, herbs, fry bread
III. Juniper Smoked Salmon | anasazi bean miso, charred scallion, salsa macha verde, huckleberry agro dolce
IV. Achiote Braised Beef Short Rib for the Table | fresh grilled flour tortillas, salsa duo, avocado relish, jicama slaw, pickled things
V. Pine Nut Flan | fresh citrus, citrus broth, tangerine gel, pine nut tuile
VIP MEET & GREET | 4-5pm | Snacks & Cocktail included
Brother’s Cocktail - Mescal Negroni
Snack: Blue Corn Bread w/ Green Chili
N/A Option will be available
Chef Brittany Cochran + Chef Gabriel Pascuzzi
4/12/2026
Table Snack | Nonna’s Garlic Rolls
I. Kanpachi Crudo | rhubarb granita, grilled green garlic, radish
II. Pea Ravioli | pea & ricotta filling, fresh peas, pea tendrils, burro fonduta, pickled soffrito
III. Duck | dry aged honey glazed breast, confit leg, white beans en brodo, swiss chard
IV. Iberico Pork | asparagus, morels, new potatoes, green garlic & preserved lemon gremolata
V. Rhubarb & Passion Fruit Tarte | compressed rhubarb, passionfruit curd, italian meringue
VIP MEET & GREET | 4-5pm | Snacks & Cocktail included
Brittany’s Cocktail - Basil Hayden Old Fashioned & Sour
Snack: Pork Belly glazed with Sorgum & Black Pepper
N/A Option will be available
Chef Joe Sasto + Chef Gabriel Pascuzzi
5/24/2026
Table Snack | Tanto’s with Onion Dip & Caviar
I. Blue Fin Tuna | blood orange, fried capers, radish, saffron aioli, pickled pearl onions, chives, evoo
II. Carbonara Donut | egg yolk & guanciale fat caramel, guanciale, parmesan, pecorino, black pepper
III. Ripi Ravioli | “chicken parm”, confit tomatoes, parmesan fonduta, crispy chicken skins, pangrattato, basil
IV. Mishima American Wagyu | caramelized celery root puree, seared radicchio, marrionberry mustard jus, truffles
V. Rhubarb & Passion Fruit Tarte | compressed rhubarb, passionfruit curd, italian meringue
VIP MEET & GREET | 4-5pm | Snacks & Cocktail included
Joe’s Cocktail - Oaxaca Last Word
Snack: Parm Soft Serve | Aged Balsamic and candied fennel seeds
N/A Option will be available
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in line!
If you have any questions or would like to be put on the announcement emails to be the first in line for our next release of dinners fill out the form