Teaser Pleaser

As I have just a few more dates open, I thought I’d tease you with a few menus. The Northwest Farm & Table Project has been so successful, I will surely be doing it again here in Portland and elsewhere! I have a pretty extensive tour planned this year, so folks in cities like Atlanta, Santa Fe, Charlotte, Boston, Sitka and many other places can start dreaming up their menus! I am having a blast playing around with some new ideas, in love with popcorn and the classic Thai street food Miang Kham and enthralled by all of the fresh new seasonal produce at the markets, I have been scheming up something special for each dinner. I have a talented photographer tagging along on several of the dinners, so I am looking forward to some gorgeous shots of my food and lovely people enjoying it! I will be posting photos and menus as the dinners take place and have a great plan for all the really awesome documentation that is happening as this project moves forward. Keep checking back for the latest menu, and if you are still on the fence about scheduling a dinner, there are only a handful of nights left!

Menu for The Northwest Farm & Table Project Dinner #1-
Latin-inspired Gluten/Soy/Dairy-Free Food Fun!!!

1st course-
Latin Miang Kham
toasted coconut
merken-candied meduras (sweet plantain)
diced fresh red onion
fried garlic slivers
ginger matchsticks
serrano slices
chopped cumin-roasted almonds
diced lime + cara cara orange
Wrapped in Napa cabbage and topped with sauce made of all elements of the Miang Kham platter.

2nd course-
Spring Tostadas with Pinto Beans and Caraway Roasted Japanese Sweet Potatoes
Homemade Blue and White Corn Chili-dusted Tostadas layered with:
Intelligentsia Organic Anjilanaka Coffee-roasted Chicken,
Roasted Gold Beets, Spring Onion & Sunchokes,
Sesame-Lime wilted Red Russian Kale and Bok Choi,
Heirloom Tomato, Cara-Cara & Cherry Bomb and Chive Salsa and
a Relish of Heirloom Radishes, Mint, Pea and Sunflower Shoots tossed in Pickled Garlic and Habenero.

3rd course-
Lavender Maple-candied Popcorn with Dark Chocolate Coconut Ice Cream and Hibiscus-Cocktail Fruit Puree

A few other tricks I’ve got up my sleeve for this week’s dinners:

Lavender & Cocoa Dusted Lamb w Sunchoke & Spring Onion Gratin

Trio of Crostini-
*heirloom radish, mint & pickled garlic on lemon compound butter
*rhubarb-port bacon, arugula and mustard
*compound chevre w/fresh greens & balsamic figs

Horseradish Grilled Pork Chops with Basil-Balsamic Bacon Popcorn

Dueling Beet Slaws - two beet-based slaws. One gold, one red, compete for your attention.

Mediterranean Miang Kham-
fennel-toasted pignolas & filberts
fried shallots
fresh red onion
roasted garlic
candied cherry tomatoes
lemon tossed with fresh basil and mint
fresh horseradish
cherry bomb peppers

Scotch Creme Brulee with Dark Chocolate Dipped Candied Lime Peel

Sheep’s Milk Panna Cotta with Lime & Hibiscus Caramel

There are still dates open, including ONE last weekend date!
Open dates are: May 9-13th & 18th and SUNDAY, the 15th.*
*Brunch is available for this date as well as dinner.

Check out the previous posts and schedule your Northwest Farm & Table Project dinner today!

No comments:

Post a Comment