Vivienne Culinary Books

Join us at Vivienne for an evening with Katherine Anderson, founder and former co-owner of Seattle’s beloved The London Plane, celebrating her new The London Plane Flower & Cook Book.

Part cookbook and part tribute, the book follows a year at The London Plane, pairing seasonal flowers with recipes from the restaurant’s kitchen and bakery. Along the way, essays and stories from the chefs, bakers, florists, and collaborators who shaped The London Plane tell the story of the community behind it.

For our November gathering, Katherine will be joined in conversation by Portland florist Hilary Horvath to talk about flowers, food, seasonality, and the ways both can shape a table and a gathering.

The evening will include conversation, audience Q&A, and a book signing.

Bitter, beautiful, and much more versatile than you might think.

Join us at Vivienne Culinary Books for an evening with Lane Selman, founder of Portland’s Culinary Breeding Network to celebrate Radicchio: A Celebration of the Beloved Italian Vegetable.

Drawing on Italy’s culinary traditions and the work of chefs, home cooks, farmers, and artisans, Radicchio explores this remarkable vegetable from field to kitchen. Its recipes move well beyond the salad bowl, with risottos, pastas, polenta, pizza, preserves—and even chocolate cake.

Lane will be joined in conversation by Sarah Minnick, followed by audience Q&A, a book signing, and a radicchio tasting.

Join us at Vivienne for an evening with Portland's own Brett Adams and Jacob Grier, seasoned bar professionals and authors of The Bartender’s Library: A Guide to Curating Spirits and Creating Cocktails—from the Multnomah Whiskey Library.

From fermentation and distillation to cask aging, collecting, tasting, and mixing, The Bartender’s Library is a guide to understanding what goes into the bottle—and using that knowledge to figure out what you actually like. Brett and Jacob cut through industry jargon and common myths while offering practical advice for choosing spirits, developing your palate, and building a home bar with confidence.

For our evening at Vivienne, Brett and Jacob will talk about the world of spirits, how to taste and choose bottles, and what makes a great cocktail. They’ll also mix a festive cocktail from the book for guests to enjoy while we talk.

The evening will include conversation, audience Q&A, a book signing, and one cocktail with your ticket.

Must be 21+ to enjoy the cocktail.

This workshop will teach you the fundamentals of making Pasta by hand. We'll make dough, shape pasta, make a sauce, and eat together. You'll learn everything you need to make delicious pasta at home, without a recipe even. You'll also get an (optional) copy of the Pasta Grannies book.

Learn basic shoe making skills and make your own leather sandals in this two day workshop. Book, materials (all veg tan leather), and tools included with class. This class will be from 5pm-9pm on January 12 and January 13.

This workshop will teach you the fundamentals of making Pasta by hand. We'll make dough, shape pasta, make a sauce, and eat together. You'll learn everything you need to make delicious pasta at home, without a recipe even. You'll also get an (optional) copy of the Pasta Grannies book.

Explore the five essential tastes of Chinese cooking with recipes from Fuchsia Dunlop's Five Tastes. We will prepare a menu inspired by the book, introducing the ingredients, flavors, and techniques that make Chinese cuisine so delicious. We'll cook, taste, and eat together. You'll also get an (opti

We'll make a meal delicious meat based meal from this book, full of cultural and historical insights and photography. A donation will be made from the proceeds of this class to support efforts to end genocide in Palestine.

For this class we'll use Andrea Nguyen's Ever-Green Vietnamese to make a full meal of vegan Vietnamese dishes and condiments. You'll get a professional cook's insights into the recipes as we make and share a meal together. Book is optional with class . Pro tip the vegan fish sauce is phenomenal.