Chef Matt Lightner of Castagna - Portland, OR

Bay Scallops with Fresh Almonds, Rhubarb Juice, Chicory, and Lovage

Seared Squid with Charcoaled Vegetable Puree, Wild Wood Sorrel, and Meyer Lemon Pulp

Seared Squid with Charcoaled Vegetable Puree, Wild Wood Sorrel, and Meyer Lemon Pulp

Seared Squid with Charcoaled Vegetable Puree, Wild Wood Sorrel, and Meyer Lemon Pulp

Morels with Foraged Vegetables, Malt Crumble, Slow Cooked Duck Egg Yolk, Pine Nuts, and Chicken Skin

Morels with Foraged Vegetables, Malt Crumble, Slow Cooked Duck Egg Yolk, Pine Nuts, and Chicken Skin

Morels with Foraged Vegetables, Malt Crumble, Slow Cooked Duck Egg Yolk, Pine Nuts, and Chicken Skin

Roasted Pork Loin Sandwich on a House-Made Roll with Piquillo Peppers, Mushrooms, Queso Barra, Pickles, and Potato Chips

Roasted Pork Loin Sandwich on a House-Made Roll with Piquillo Peppers, Mushrooms, Queso Barra, Pickles, and Potato Chips

Seared Rockfish with Roasted Sunchokes, Seaweed, Capers, and Seaweed Infusion

Seared Rockfish with Roasted Sunchokes, Seaweed, Capers, and Seaweed Infusion

Seared Rockfish with Roasted Sunchokes, Seaweed, Capers, and Seaweed Infusion

Beet: Bavarian Malt, Sorbet, Sable, Curdled Cream, and Lemon Balm

Beet: Bavarian Malt, Sorbet, Sable, Curdled Cream, and Lemon Balm

Beet: Bavarian Malt, Sorbet, Sable, Curdled Cream, and Lemon Balm

Salsify Licorice Root with Crumbled Almond Streusel, Black Olive and Licorice Crumble, and Tahitian Vanilla Ice Cream

Chef Matt Lightner

Chef Matt Lightner

Chef Matt Lightner and his Jade Plancha

Sommelier Jack Hott of Castagna - Portland, OR

Castagna

Castagna

Castagna