Join us Friday and Saturday nights for "Silver Grille After Hours"
Friday and Saturday nights in Silverton just got a bit more exciting!
Starting at 9:30 pm we will offer our new small plates menu along with all our spectacular new cocktails, wines, beers and soft drinks.
To add to the excitement we will have live music for your enjoyment.
Mario Diaz is back to make a triumphant return to The Silver Grille this Friday, May 2 during First Friday in Silverton!
The performance starts at 8 pm. Join us for dinner and stay after for the music or come in for cocktails and small plates later. Either way, we know you'll enjoy! We hope to see you!
MARIO SANTIAGO DIAZ
Mario Diaz, a native Oregonian, developed a passion for music early in his life.
Inspired by his father’s collection of Latin music, encouraged to try out different instruments by his mother who plays violin, and surrounded by a musically gifted extended family including, but not limited to, his grandmother who played piano and his aunt and uncle who direct Z Musikmakers, Mario’s musical exposure predisposed him to cultivate his own musical talents, singing and playing guitar.
After taking several years of piano, experimenting with the trumpet and saxophone, Mario finally settled on learning the guitar. Alfredo Muro, a Portland based Peruvian guitarist and family friend, was Mario’s first teacher.
In addition to learning a musical instrument, Mario showed an interest in singing at a very young age. During Mario’s middle school years, he participated in jazz choir and continued singing at South Salem High School where he excelled as a vocalist with the award winning Southernaires. In May of 1995 and in May 1996, Mario was awarded for being an outstanding soloist at the annual Northwest Jazz Festival held in Gresham, Oregon. Also, in January of 1996 he received a special citation as a tenor at the International Association of Jazz Educators Conference held in Atlanta, Georgia.
Mario has been studying at Portland State University with Bryan Johanson and plans to finish his Bachelors in music in 2003. At Portland State Mario has competed in the annual guitar festival and also participated in master classes from the following well known guitarists: Manuel Lopez Ramos , Carlos Hayre , Adam Holzman, David Tannenbaum , and Benjamin Verdery.
Currently Mario is working in and around the Portland area blending a mix of Latin, classical, jazz, pop, and flamenco. Mario inspires his audience wherever he performs with a style that is uniquely his own.
We look forward to seeing you at "Silver Grille After Hours"!
The
Silver Grille’s Seasonal Menu Offers the
Freshest Ingredients Possible
At the Silver Grille, we are committed to providing our
guests with the highest quality food and service. In an
effort to support the local farming community, our work
is directed at offering a fresh, creative menu utilizing
locally grown, seasonal ingredients. Our menu changes
frequently to incorporate the wide variety of products
grown and raised in the Willamette Valley. We attempt
to use organically grown produce and free-range meats,
raised without hormones and antibiotics whenever possible.
Our selection of Oregon wines complements our local cuisine
and showcases the growing wine industry of the Willamette
Valley and Oregon. Our wine list is designed to offer
reasonably-priced, quality wines from Oregon as well as
other wine producing regions of the world, to be enjoyed
with your meal or at home. We serve our wines in crystal,
in order to provide a superior wine experience.
Our goal is to offer our guests a fun, relaxing and memorable
evening. Please make us aware of any requests or special
needs, and we will do our best to accommodate. If there
is anything we can do to improve your experience at the
Silver Grille, please feel free to let us know. We encourage
feedback from our guests, as we continuously strive to
develop and grow as a part of Silverton. We thank you
for the opportunity to serve you.
As the owner of the Silver Grille, I have chosen to accept
the position of executive chef of Wellspring Medical Center’s
Bistro, Woodlands Conference Center and Harvest Kitchen.
My wife and I have been running the restaurant in the
interim and have hired Adam High as our executive chef.
Adam has worked with Steve Morton of Morton’s Bistro
in West Salem, in Alaska, as sous chef on the luxury cruise
liner Mystic Cove and several years as an Artisan Baker.
Chef High is from Salem and his mother is Wendy High who
has taught at Victor Point Elementary School for 20 years.
Adam is a graduate of Western Culinary Institute and North
Salem High School.
Adam has recently been joined in the kitchen by sous chef
Kristoffer Spencer, recently head chef of Split in Beaverton
and alumnus intern at Thomas Keller’s Bouchon in
Yountville, CA. Both Adam and Kris are young and well-trained
professionals who are enthusiastic about producing Willamette
Valley Cuisine (Trademark). We will continue to produce
Northwest-inspired menus that continue to focus on Oregon’s
Local Farmers in a contemporary, relaxed atmosphere..
To make
a reservation, please call 503.873.4035.
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Oregon Buffalo
Oregon
Chinook Salmon With a Garden Dill Sauce and Wild Rice Pilaf
Chocolate Mousse with Cassis Center. The
chocolate mousse is prepared with Scharfenberger bittersweet chocolate,
witha center of local black current and cassis. Served with local
berry sauce and crème
anglaise.
