Cabot clothbound cheddar
3.11.2022
Cheese of the month: March Cabot Clothbound cheddar Fellow B-Corp Cabot Creamery makes this English-inspired cloth-wrapped cheddar in Vermont. The flavor is deeply savory and...
Passover Menu 2022
3.3.2022
TRADITIONAL FAVORITES Matzo Balls Four of our matzo balls made from scratch Matzo Ball Soup Matzo balls in our famous...
Anne Weaver honored by Portland Business Journal
3.2.2022
Congratulations to Elephants CEO and co-owner Anne Weaver who was presented with a Portland Business Journal‘s Woman of Influence award...
New Catering Items Starting in April
3.2.2022
We’re excited to announce that our April catering menu will be filled with returning favorites and never-before-seen menu items! Our...
The Ele-Pail is back!
2.2.2022
The Ele-pail returns on Monday, February 7th! Eat…rinse…refill…repeat… with our Elephants reusable food container.Make a $5 refundable deposit and you’re all set. Bring your...
Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds
1.6.2022
Kabocha Squash and Fennel Soup With crème fraîche and candied pumpkin seeds Chef Scott loves this rich and creamy soup...
Gorgonzola dolce: cheese of the month
12.10.2021
Gorgonzola dolce is a soft and mild blue cheese. It has a pale cream-colored paste speckled with blue and green...
Recipe: Dolci di Noci (Italian Walnut Cookies)
12.2.2021
This little Italian cookie recipe is magical! With just three ingredients, you’ll be whipping up a batch of crisp-on-the-outside, chewy-on-the-inside...
Recipe: Gingerbread Cookies
11.24.2021
Produced from Hard Red Winter Wheat, Shepherd’s Grain Low-Gluten Flour is a unique premium flour. Used as an “all-purpose” flour,...
Stock Up For the Holidays Wine Sale
11.22.2021
This year we’re hosting Stock Your Cellar Night at Elephants on Corbett on December 8th. This is your chance to...
Christmas Ornaments
11.18.2021
If you’ve visited our flagship store on NW 22nd during the holidays, you may have noticed our dizzying assortment of...
How to carve a turkey
11.16.2021
Time to carve the turkey? Where do you begin? What tools do you need? Our Executive Chef Scott Weaver talks...
