Portland Revue Gala Tasting Menu

CHEFS
Aaron Barnett, St. Jack
Blood Sausage, Roasted Apples, Pommes Purées, and Mustard
Greg Perrault, June
Celery Root and Salt Cod Napoleon, Pickled Egg Yolk, and Confit Mushrooms
Sarah Pliner, Kat Whitehead, and Jasper Shen, Aviary
Crispy Carlton Farms Pig Ear, Coconut Rice, Chinese Sausage, and Avocado
Naomi Pomeroy, Beast
Maple-glazed Pork Belly, Turnips, Sour Cherry Chutney, and Fried Shallots
William Preisch, The Bent Brick
Oregon Dungeness Crab, Louie Sauce, Cucumbers, and Pickled Grapes
Gabriel Rucker, Le Pigeon
Foie Gras Profiteroles with Caramel Sauce and Sea Salt
PASTRY CHEFS
Kir Jensen, The Sugar Cube
Coconut Panna Cotta, Chocolate Pot de Crème, Brûléed Banana, and Sesame Brittle
Kristen D. Murray, Paley’s Place
Black Pepper Cheesecake, Rhubarb-Apple Confiture, and Celery Leaf Gelée and Sorbet
BAKER
Tim Healea, Little T American Baker
• Baguette
• Bittersweet Chocolate Tart
COMMUNITY CHEF
Jenn Louis, Lincoln
Ricotta Cavatelli, Nicky Farms Rabbit Ragu, Prosciutto di Parma, Turnip Greens, and Parmigiano-Reggiano
SUSTAINABILITY CHEF
Sunny Jin, Jory at the Allison Inn & Spa
Muscovy Duck Breast and Confit, Stewed Cherries, Grilled Onions, and Romaine
HOTEL CHEF
Andy Arndt, Aquariva at Avalon Hotel & Spa
Coffee-smoked Australian Short Ribs, Bruschetta Tomato, and Polenta
CONCEPT CHEF
Elias Cairo, Olympic Provisions
• Australian Lamb Prosciutto and Assorted Charcuterie
• Assorted Cheeses from Emmi Roth USA
RESTAURATEUR
Kurt Huffman, ChefStable
Hamachi Sashimi, White Soy Ponzu, Wasabi, and Olive Oil
Prepared by Chef Trent Pierce of Wafu – Portland, OR
MIXOLOGIST
Jeffrey Morgenthaler, Clyde Common
• Barrel-aged Negroni
• Flannel Shirt Cocktail featuring Highland Park Single Malt Scotch Whisky
SOMMELIER
Jack Hott, Castagna
Wine pairings for chefs' dishes
HOST CHEF
Matt Christianson, Urban Farmer at the Nines
• Australian Waygu Beef Carpaccio, Grape Verjus, White Sturgeon Caviar (VIP Reception)
• Ficelle of Cervena Loin and Venison Sausage with Quince Paste (Tasting Gala)
GUEST CHEF
Anthony Cafiero, Tabla Mediterranean Bistro
Spanish Olive Oil-poached Sturgeon, Marinated Red Cabbage, Membrillo, and Celery Root Cream
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