THIS SUNDAY: Winemaker’s Dinner with Kevin Green!

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Join us this Sunday for an incredible evening with winemaker Kevin Green of La Randonnee Wines and Apolloni Vineyards! Kevin will be presenting five amazing wines which Chef Gabriel will pair with five dinner courses using fresh, local, seasonal ingredients to compliment each wine. Meet the winemaker, learn about his unique processes and techniques, and enjoy a fabulous warm summer evening overlooking Gales Creek with live music performed by local band Castle Road!

Kevin will be pouring:

  • La Randonnee Sauvignon Blanc

  • La Randonnee Pinot Noir

  • Apolloni Vineyards Pinot Noir, 2010

  • Apolloni Vineyards Pinot Gris

  • Apolloni Vineyards “Soleggio” Red Blend

Coming up next Sunday: Cooking Class & Demonstration with Chef Gabriel!

 
 

Seasonal Summer Favorites —

 
 

Walnut Crusted Brie

Creamy baked brie with a spiced walnut crust, topped with organic berry compote made with local berries from Unger Farms. Served with toasted garlic bread and fresh apples.

 

Heirloom Caprese Salad

Organic heirloom tomatoes from Flamingo Ridge Farms, fresh mozzarella, garden grown basil and balsamic reduction.

Tomato Basil Bisque

Slow simmered organic tomatoes, roasted garlic and rich pesto with a splash of heavy cream.

Seared Ahi Zucchini Bowl

Herb and garlic rubbed Ahi tuna, seared to medium-rare and served over zucchini “zoodles” and sauteed summer vegetables in a light pesto cream sauce.

 

Smoked Trout

Fresh caught Oregon trout with an herb and garlic rub, stuffed with preserved lemon and roasted vegetables.

BBQ Chicken Flatbread

Grilled organic chicken breast, roasted bell peppers, smoked bacon, red onion, three cheeses and a house made bar b que sauce drizzle over a hand rolled semolina crust.

 

HotAZAHell Burger

1/3 lb organic beef patty topped with sauteed jalapenos and red onion, pepperjack cheese, lettuce and tomato on a freshly baked ciabatta bun.

Strawberry Walnut Salad

Organic local berries, candied walnuts, crumbled feta and red onion on a bed of baby greens, served wtih a triple berry vinaigrette.

 

View Our Full Menu — 

 
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It’s a little “out-AZA-way”, but don’t let that deter you. This is a destination eatery on your way to anywhere. The menu is Mediterranean inspired and Gabriel prides himself on supporting the local wineries; he has some interesting and hard to find domestic and foreign bottles.
— Explorer's Guide to Oregon Wine Country
Chef Gabriel Barber has chosen a tiny Washington County spot to perform his European-honed culinary talents at Out AZA Blue Market & Café. The menu is ambitious, with everything from inspired sandwiches and wraps to pizza, pastas and burgers, steaks, fish and poultry. Chef Gabriel says that the meaning behind AZA is “to create anything from A to Z.”
— Oregon Live
Owner and Chef Gabriel prepared an absolutely delicious dinner for us and made sure to come out and chat with us while we were there. Our friends who introduced us to outAZAblue said that they have been there many times and it is always wonderful. Maybe that’s because Chef Gabriel retired from the 5 star Ritz-Carlton Hotel as Executive Chef right before he purchased this restaurant. The warmth and genuine friendliness of Chef Gabriel and his staff just added to the ambience.
— Alleyway Photography
 
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Location

57625 NW Wilson River Hwy

Gales Creek, OR 97117

 

Hours

Thursday through Saturday, 4pm - 9pm
Sunday Dinners at 5pm by reservation only

Closed Monday, Tuesday and Wednesday

 

Contact

(503)357-2900
gm@outazablue.com

 

Make a Reservation —

 

 
 
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ABOUT AZA:

Since its opening in July of 2008, OutAZABlue has become a destination restaurant for many. Situated on the scenic Wilson River Hwy (hwy 6), just 25 miles west of Portland and 40 miles east of Tillamook, the restaurant's two dining rooms overlook Gales Creek and the patio is open for al fresco dining (weather-permitting). 

Our menu has been inspired by our chef's journeys from around the world. It combines international cuisine and all-American classics, all with our signature "AZA" flair thrown in. We craft every dish using local, seasonal, organic ingredients when available, and we take pride in supporting our local farmers and suppliers.

What is "AZA"? It started out as a play on words with the name OutAZABlue ("out of the blue", since we are pretty close to the middle of nowhere, spoken in our chef's unique accent) and since then it has grown into a life of its own. It's our signature twist on classic dishes, our unique all-in-one environment of fine dining, event space, tap room, wine shop, and family restaurant. When people ask what kind of food we prepare, we say "everything from A to Z and back to A again". AZA. 

CHEF & OWNER: Gabriel Barber

Chef was born in Palermo, Sicily and moved to Long Island, NY as a child. His father is Sicilian and his mother French-Lebanese, and the Mediterranean-style cooking that he grew up with influences his menu to this day. Gabriel obtained a culinary degree in Europe and brought his talents back to the states in the early 90s, where he cooked at many high-end restaurants and hotels around the U.S. After growing weary of the big-city life, he found a quiet little roadside location and came up with the concept of “OutAZABlue”.