Charcuterie Assortment: Prune, Pork Tenderloin, and Bacon Terrine; Morcilla Blood Sausage with Romesco; Duck Rillette, Foie Gras, and Proscuitto Pinwheel Terrine; Rhuberry Mostarda; Carrot and Beet Pickles
1 of 17
Coppa Cotta; Testarossa; Jambon Persille
2 of 17
Coppa Cotta; Testarossa; Jambon Persille
3 of 17
Coppa Cotta; Testarossa; Jambon Persille
4 of 17
Grilled Rye Bread Calembra with Chinook Salmon and Honey Mustard
5 of 17
Grilled Rye Bread Calembra with Chinook Salmon and Honey Mustard
6 of 17
Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
7 of 17
Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
8 of 17
Ricotta Gnocchi with Oregon Dungeness Crab and Preserved Lemon
9 of 17
Rabbit Ravioli, House Bacon, Local Mushrooms, Spring Garlic
10 of 17
Rabbit Ravioli, House Bacon, Local Mushrooms, Spring Garlic
11 of 17
Escargot a la Bordelaise, Roasted Marrow Bones, and Garlic
12 of 17
Escargot a la Bordelaise, Roasted Marrow Bones, and Garlic
13 of 17
Chef Vitaly Paley and his Jade Range
14 of 17
Chef Vitaly Paley
15 of 17
Chef Vitaly Paley and his kitchen
16 of 17
Chef Vitaly Paley of Paley's Place - Portland, OR
Photo: Antoinette Bruno | April 2010
Related Links
Related Photos
Roaster Brian Keefe of Stumptown Coffee - Portland, OR
The Annex of Stumptown Coffee
Portland, OR
Chef Ethan Powell of EaT: An Oyster Bar - Portland, OR
EaT: An Oyster Bar
Portland, OR
Pastry Chef-owner Kir Jensen of The Sugar Cube - Portland, OR
Sugar Cube
Portland, OR
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY
