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Chef Mark Hosack Celebrates American Lamb Jam Triumph with Fall-inspired Prix Fixe Special at Gracie’s

Portland, OR – Four of the nation’s best chefs competed in the American Lamb Jam in New York City last month and Chef Mark Hosak of Gracie’s at Hotel deluxe did Portland proud, earning the People’s Choice award for his lamb shank and Israeli couscous with dried fruit, mint, grilled garlicky greens. Local culinary watchers will remember this delectable dish made with Oregon Imperial Stock Ranch Lamb took top honors at the Portland Lamb Jam back in October 2012 and secured Chef Hosack’s slot to represent the region and compete in the national event against Chef Vernon Morales of Salt House (San Francisco), Chef Michael Scelfo of Alden & Harlow (Boston) and Chef Marjorie Meek-Bradley of Ripple (Washington, D.C.).

For those who want to experience the award-winning dish for themselves, Chef Hosack is offering a prix fixe special that pairs his crowd favorite lamb with items from Gracie’s new fall menu and a celebratory cocktail from the Driftwood Room. Priced at $29, plus tax, the Lamb Jam prix fixe special launches on Wednesday, October 16, the same day the fall menu debuts, and includes:

  • Harvest Pumpkin Soup featuring roasted Northwest pumpkin
  • Radicchio Salad with fresh fennel, lemon mint vinaigrette
  • Imperial Stock Ranch slow roasted lamb, crispy greens, with Oregon dried fruits, Israeli cous cous, mint sauce
  • Bitter Sweet Symphony Manhattan featuring Temperance bourbon, Punt e Mes, Pelinkovac, Angostura and Peychaud’s bitters.

Gracie’s will offer this Lamb Jam prix fixe special for dinner nightly through the end of November with the exception of Thanksgiving, November 29, 2013.

For reservations, call (503) 222-2171 or visit The restaurant is located at 729 SW 15th Ave., Portland, OR 97205.

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About Gracie’s:

Located in the stylish Hotel deLuxe, Gracie’s seasonal cuisine prepared with a touch of elegance and Old Hollywood glamour. Brunch is served from early morning to late afternoon and favorites range from German pancakes and crispy bread pudding French to inspired hashes and Benedicts. In the evenings, the lights dim and Chef Mark Hosack’s small plates menu takes center stage with bold Northwest fare in petite portions perfect for sampling and sharing.

Kate Buska
Public Relations Director
Ph: 503-548-9399