Join us to sample some delicious indigenous offerings from renowned Chef Ramon Shiloh! He will be joining us this Thursday through Saturday beginning at 4 pm each day to delight us with his creative Native American cuisine. Chef Shiloh has gained recognition nation-wide as an artist, innovator, storyteller, community partner, and of course an exceptional culinary master both within indigenous communities and beyond.

The Menu

LIFECYCLE OF SALMON AND FRIED CLAMS $29 GF, contains shellfish

Cedar-Smoked Salmon with Squash Puree, Sea-Salted Salmon Skin, PNW Foraged Plants, Seasonal Berries, Citrus Lettuce/Hair Seaweed, Fried Clams, Fish Roe, Toasted Hazelnuts

From the silent embrace of the gravel, where fragile eggs pulse with the promise of life, to the pull of the ocean’s depths, the salmon journeys through transformation, each stage a testament to resilience and fate. In their final stage, they surrender to the river that once cradled them, their fading bodies nourishing the waters, ensuring that from death, life will rise again.

This dish embodies the heart of the Pacific Northwest, where the cedar smoke weaves into the salmon’s flesh, repeating the ancestral fires that have long honored its return. The crisp bite of fried clams layered over the tender wood-kissed salmon deepens the story where land and sea entwined, a feast natural of migration, memory, and the endless cycle of renewal.

STEAMED CORN MASA $18 GF, V

Root Vegetable Salad, Wild Watercress, Huckleberry Black Mole Sauce

This dish bridges traditional and modern cornmeal preparations, honoring the purity of heirloom corn. Using Masienda’s heirloom corn, I aim to highlight the importance of sourcing non-GMO ingredients and respecting Mexico’s long-standing commitment to preserving this staple.

Steaming the corn masa in banana leaf reflects Mesoamerican traditions, while incorporating Pacific Northwest ingredients. This cross-cultural dish celebrates tradition, embraces diversity, and acknowledges the contributions of immigrants in shaping our food culture.

By using this product, I support smallholder farmers in Mexico—especially in Oaxaca, the birthplace of corn.

4-LEGGED LAND ACKNOWLEDGEMENT-3 WAYS $20 GF

Acorn Tortillas with Elk, Venison, and Bison:
Braised Bison with Snap Peas, Fresh Chamomile, and Bison Tallow-Molasses Gravy
Venison with Wild Watercress and Huckleberry Sauce
Elk with Evergreen Tree Tips and Black Mole Blackberry Dressing

Indian tacos are a beloved tradition across Native communities, born from resilience and creativity. Seeking a deeper connection to my Ohlone ancestors, I crafted an Ohlone “taco” with acorn tortillas, honoring the strength of bison, venison, and elk. Each carrying a story of survival and tradition.

Bison, once nearly wiped out, now stand as a symbol of resilience. Venison reflects the deep bond between hunter and land, where respect guides every harvest. Elk, a source of strength and wisdom, has nourished generations through ceremony and sustenance.

This dish is crafted with intention. Each ingredient honoring the lands they come from and the histories they hold. Slow-braised bison, tender venison, and rich elk come together on an acorn tortilla, blending bold tradition with the gentle sweetness of home. It’s more than a meal. It is a tribute to balance, survival, and the strong ties between land, food, and identity.

Supper Club Rescheduled

We are thrilled to partner with Ramon on September 12 and 13 to deliver a once-in-a-lifetime dining opportunity, presenting six courses of phenomenal indigenous cuisine that weave together to convey a story of Native American history, community, and innovation through food in a Supper Club special feature. Stop by this weekend to get an idea of what you might experience at our fall dinner!

Vinbero is taking on Kelnero for a modern classic cocktail showdown. We’re whipping up creative new versions of this rum classic, so come on down to taste them both and vote on your favorite! All participants will be entered into a raffle to win a fun prize, and a portion of every drink sold is donated to a rotating charitable organization.

Update: Due to logistical challenges, this dinner has been rescheduled for September 12 & 13. Tickets will be available for purchase shortly!

We are pleased to invite you to an exceptional Supper Club event, Food for Thought: A Popup Culinary Experience on Native Foods at Vinbero, featuring Chef Ramon Shiloh. Chef Shiloh has gained recognition nation-wide as an artist, innovator, storyteller, community partner, and of course an exceptional culinary master both within indigenous communities and beyond. We are thrilled to partner with Ramon to deliver a once-in-a-lifetime dining opportunity, presenting six courses of phenomenal indigenous cuisine that weave together to convey a story of Native American history, community, and innovation through food.

Chef Shiloh will introduce his program then disappear into the kitchen to work his magic. Relax in Vinbero's intimate dining setting as we guide you through this culinary journey. Then linger for a while as Ramon reemerges to chat about this meal and his current creative endeavors.

The Menu

Pre-Dinner
Firewater with Juniper Sticky Corn and Yaupon Tea (United States)
Alcohol has played a complex and often painful role in Indigenous history. It was manipulated as a tool of control by colonizers, deepening cycles of harm and dependency within our communities. Exposed of circumstance, our struggles were reduced to the myth of “firewater,” ignoring the real damage caused by exploitation, addiction, and loss.

But alcohol itself is neutral. Its impact is shaped by our relationship with it; by the warmth it offers, the excess it invites, and the choices it influences.

Juniper Sticky Corn embodies this duality, acknowledging both the harm and resilience of those who have carried its burden. Infused with medicinal juniper powder and paired with Yaupon tea, which is a sacred plant used by Southeastern indigenous peoples for energy, purification, and ceremony. Once dismissed, it is now rediscovered for its healing properties. Together, they reflect two opposing philosophies: one of altered states, the other of natural order.

By igniting the alcohol in flame, we symbolize transformation reckoning with its power, a call for awareness, and a reminder to sip with intention. Because every choice tells a story.

Grazing in Summer (Salad)
Foraged Ingredients, Snap Peas, Purple Radish, Heirloom Tomatoes, Meyer Lemon Hush Puppies with Columbia Giant Blackberry Dressing, Flaked Sea Salt (Coast Salish Territory)
The land provided long before “foraging” had a name. Our people understood its gifts, took only what was needed, and gave thanks. Now, as others seek flavors in the wild, let them remember what we take, we must give back, for the land remembers.

This dish embodies the natural flavors of the Pacific Northwest, blending tradition with comfort. A lightly fried cornmeal hush puppy, infused with minced fir tips, is rolled in Columbia Giant Blackberry dressing, by honoring both the land’s bounty and the warmth of home.

Lifecycle of Salmon and Fried Clams
Cedar-Smoked Salmon with Squash Puree, Sea-Salted Salmon Skin, Seasonal Berries, Citrus Lettuce/Hair Seaweed, Fried Clams, Fish Roe, Toasted Hazelnuts (Coast Salish Contemporary)
From the silent embrace of the gravel, where fragile eggs pulse with the promise of life, to the pull of the ocean’s depths, the salmon journeys through transformation, each stage a testament to resilience and fate. In their final stage, they surrender to the river that once cradled them, their fading bodies nourishing the waters, ensuring that from death, life will rise again.

This dish embodies the heart of the Pacific Northwest, where the cedar smoke weaves into the salmon’s flesh, repeating the ancestral fires that have long honored its return. The crisp bite of fried clams layered over the tender wood-kissed salmon deepens the story where land and sea entwined, a feast natural of migration, memory, and the endless cycle of renewal.

Duwamish Longhouse (Recognition)
Smoked Vegetarian Terrine: Seasonal Vegetables Wrapped in Chard, Served with Huckleberry-Onion Sauce (Duwamish River – Seattle, Washington)
The Duwamish Longhouse and Cultural Center stands on ancestral land near a historic village once home to Chief Seattle. Overlooking the Duwamish River, it connects visitors to Indigenous heritage dating back to 600 A.D.

Inspired by this deep history, the length of this Vegetarian Terrine highlights regional ingredients like huckleberries and seasonal vegetables, honoring the land’s traditions. I’ve had the privilege of providing food for two major events at the Longhouse: One for Native youth and another for a community recognition ceremony.

4-Legged Land Acknowledgement - 3 Ways
Acorn Tortillas with Elk, Venison, and Bison (Ohlone/Costanoan - Northern California)

Braised Bison with Snap Peas, Fresh Chamomile, and Bison Tallow-Molasses Gravy
Venison with Foraged Ingredients and Huckleberry Sauce
Elk with Evergreen Tree Tips and Elderberry Dressing

Indian tacos are a beloved tradition across Native communities, born from resilience and creativity. Seeking a deeper connection to my Ohlone ancestors, I crafted an Ohlone “taco” with acorn tortillas, honoring the strength of bison, venison, and elk. Each carrying a story of survival and tradition.

Bison, once nearly wiped out, now stand as a symbol of resilience. Venison reflects the deep bond between hunter and land, where respect guides every harvest. Elk, a source of strength and wisdom, has nourished generations through ceremony and sustenance.

This dish is crafted with intention. Each ingredient honoring the lands they come from and the histories they hold. Slow-braised bison, tender venison, and rich elk come together on an acorn tortilla, blending bold tradition with the gentle sweetness of home. It’s more than a meal. It is a tribute to balance, survival, and the strong ties between land, food, and identity.

Native Flapjacks: The Cycle of Life, Youth to Elderhood
Sweet Potato & Wild Rice Pancakes with Ancho-Chile Blueberry Sauce, Fried Sage, and Charred Herbed Cultured Butter (Great Lakes & Southwest Contemporary Fusion)
This dish represents the 24-hour cycle of life and the transition from youth to elderhood. The golden pancake symbolizes the rising sun, bringing warmth and renewal. Wild rice, a sacred gift from the land/water, represents the resilience of the plant nation. Blueberry sauce reflects the mystery of night, and the lessons found in darkness. Lastly, the charred butter, infused with herbs, embodies the wisdom of the moon, by guiding us through time and transformation.

The Fine Print

Food for Thought strays from our classic Supper Club structure as it does not include wine pairings. Beverages will be available for purchase during the event. We acknowledge the complex relationship between alcohol and indigenous communities, and plan to address this topic further during the meal.

Ticket price of $200 includes all food, tax, and gratuity. Doors will open at 6 pm on Friday and Saturday, September 12 and 13. We will have limited capacity to accommodate dietary restrictions; please call (425) 640-8949 or email cheers@vinbero.bar with any questions or concerns.

You will have the option to make a donation to Ramon’s charitable organization of choice, Urban Native Education Alliance, at the time of purchase or the night of the dinner. This is entirely optional and will in no way affect your experience; we merely want to highlight an organization that Ramon holds dear to his heart.

Navigate to the bottom of our online ordering page to find tickets to the event. Please select your preferred seat choice (table or bar top) at time of purchase (this is different from the day/time you wish to "pick up your order", that is a Toast Online Ordering feature that is not relevant in this case).

Please note that Vinbero will stop seating at 2 pm on both days to allow transition time for this event.

Vinbero is taking on Kelnero for a modern classic cocktail showdown. We’re whipping up creative new versions of this British gin-based liqueur classic, so come on down to taste them both and vote on your favorite! All participants will be entered into a raffle to win a fun prize, and a portion of every drink sold is donated to a rotating charitable organization.