Portland Revue Gala Tasting Menu

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