Farm Spirit Winter 2019

Farm Spirit recently moved into a larger space that offers table dining now and double the capacity for guests, more seatings in terms of different times, and with a larger kitchen that boasts new capabilities like fire (literally they only used hot plates before to work cooking magic). When they finally opened their new space on 1403 SE Belmont St I quickly snapped up seats for F and I for our visit to check it out. Here’s a look at the Farm Spirit Winter 2019 menu during our meal in January.
Farm Spirit Winter 2019 Farm Spirit Winter 2019

As always, to dine at Farm Spirit you purchase reservations and prepay ahead of time. You will not know the menu until you arrive and are shown to your seat, but expect it to be 100% vegan and what Chef Aaron Adams calls “Cascadian Cuisine” which uses modernist techniques with everything plant based he can find within 100 miles. He also focuses on as little waste as possible, using every part of the plant he can. Even some of the plates are sourced locally from local makers.
Farm Spirit, an all vegan restaurant, Farm Spirit Winter 2019 menu Farm Spirit, an all vegan restaurant, Farm Spirit Winter 2019 menu

Since they source mostly locally depending on availability and season expect dishes to change. Because it is winter, a lot of the techniques used for the food involved dehydration and rehydration to remove and add textures and flavors.

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December Dinner at Farm Spirit

On December 16, we decided to celebrate our dating anniversary (hey, fair to celebrate both the dating and wedding anniversary right, especially if you dated a while before you got married, right…) at one of our favorite restaurants in Portland, and definitely the best vegan restaurant we’ve ever been to Farm Spirit. We opted for the later 7:45 seating instead of the earlier Friday seating which was a more convenient time for us to get there after work and because for the slightly higher price there may be additional courses at this grand tasting dinner.
Farm Spirit Wine Reserve Wine Flight, Wine Flight, or Housemade Beverage Flight - purchase before you arrive when making your reservations, or when you arrive, or order a la carte Farm Spirit is very conscientious and thoughtful in creating an experience via the food and the environment to support and celebrate local vendors. This is down to the counter that you are eating upon, the shelves you see before you, and the ceramic dishes you eat from.
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Dinner at Willow PDX

Willow PDX just opened in March, and I mentioned how I enjoyed my Portland Dining Month meal back then. Since then, they have moved to their regular format dinners that includes 6 courses of Northwest cuisine in an intimate hip apartment like setting. With just 10 seats at the chef’s counter, it doesn’t matter if you come in a group or alone, you can definitely chat among any dinner guest and make new friends.

You make your reservations for one of the dinner seatings they offer online, which already includes gratuity. They are open for service Tuesday – Saturday, with seatings at 5:3-0 or 8:30 PM. For $50, I think getting these 6 prix fixe courses is a huge value! They are very accommodating of dietary restrictions – for instance for this dinner while I had the regular menu, F and other guests enjoyed a vegetarian version.

You can choose to purchase a beverage pairing option at the time of making your reservation booking, or a la carte once you arrive at dinner. I opted for the non alcoholic beverage pairing this time, while F had a cider and a sparkling mead a la carte. For me, those non alcoholic beverages included Sparkling ‘Wine’, Oregon Kiwi and Fennel Agua Fresca, Mushroom Tisane, and Hazelnut Egg Cream.
Chef Doug Weiler explains cider options for beverage service at Willow PDX Willow PDX first non alcoholic pairing of Sparkling 'Wine' at dinner Willow PDX Second Beverage non alcoholic beverage pairing of Oregon Kiwi and Fennel Agua Fresca Willow PDX Third non alcoholic pairing of Mushroom Tisane, perfect with the Pork Belly dish to bring out the roasted shitake mushroom and earthiness of the dish Willow PDX fourth non alcoholic pairing is a hazelnut egg cream

The menu will change often because of what is seasonal and at its peak, not to mention chefs Jon Pickett and Doug Weiler are full of so many ideas of what they want to try. To give you an idea of what your experience might be like though, and what Willow means by serving “Cascadian cuisine”, here’s a look at my April 30th dinner there. With the chefs plating the dishes right in front of you and servicing you directly, you can ask them all the details questions you want on what it is you are eating. Despite the printed menu before you, you can bet when they describe there might be twice as many words in explaining how they executed it or additional little touches.
At Willow PDX, Chef Doug Weiler retrieving drinks for beverage service while Chef John Pickett welcomes guests Plating of the fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom

Amuse Bouche

Amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom. It was a tribute to how beautiful Portland has been with all the cherry blossoms in bloom earlier in the month on the trees, and then carpeting the ground for another week with sidewalks and streets of pink petals.
Willow PDX amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom on April 30, 2016 Willow PDX amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom on April 30, 2016 Willow PDX amuse bouche of fritters with a cherry blossom aioli, green garlic and crumbled preserved cherry blossom on April 30, 2016

First Course

Herb Gougeres with fava bean, willow creek cheese, honey, and herbs
Willow PDX First Course of Herb Gougeres with fava bean, willow creek cheese, honey, and herbs on April 30, 2016 Willow PDX First Course of Herb Gougeres with fava bean, willow creek cheese, honey, and herbs on April 30, 2016

Second Course

This was one of the two courses of the six where the normal dinner and the vegetarian dinner plate differed. For me, the normal plating was Asparagus Salad with black garlic and labneh, pork and beer butter and rosemary garlic whipped egg yolk
Willow PDX Second Course of Asparagus Salad with black garlic and labneh, and for those who eat meat pork and beer butter and rosemary garlic whipped egg yolk on April 30, 2016 Willow PDX Second Course of Asparagus Salad with black garlic and labneh, and for those who eat meat pork and beer butter and rosemary garlic whipped egg yolk on April 30, 2016

The vegetarian version of the Asparagus Salad offered more parts of the asparagus and was better I think than the normal dish!

Third Course

Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip
Willow PDX Third Course of Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip on April 30, 2016 Willow PDX Third Course of Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip on April 30, 2016

Here’s a better peek of the layers underneath the chip
Willow PDX Third Course of Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip on April 30, 2016
The vegetarian version of this dish used cauliflower instead of the meat and mackerel for a Cauliflower Tartare with daikon and the onion ash and rice chip.
Willow PDX Third Course of Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip. The vegetarian version of this dish used cauliflower instead of the meat and mackerel Willow PDX Third Course of Short Rib Tartare with house cured mackerel, daikon, ginger, cilantro with onion ash and rice chip. The vegetarian version of this dish used cauliflower instead of the meat and mackerel

Fourth Course

Pork Belly with green grits, boiled hazelnuts, roasted shitake mushrooms, and charred onion jus. Look at the generous size of the pork belly on this dish, and I liked the southern touch of the boiled nuts with a Northwest twist by using hazelnuts which added a different type of earthiness with the other two main components of the roasted mushrooms and charred onion jus.
Willow PDX Fourth Course of Pork Belly with green grits, boiled hazelnuts, roasted shitake mushrooms, and charred onion jus on April 30, 2016 Willow PDX Fourth Course of Pork Belly with green grits, boiled hazelnuts, roasted shitake mushrooms, and charred onion jus on April 30, 2016

The pairing of this dish with the non alcoholic beverage of the mushroom tisane was perfect in further bringing out the earthniess from the nuts and mushrooms to ground the richness of the pork belly.
Willow PDX Fourth Course of Pork Belly with green grits, boiled hazlenuts, roasted shitake mushrooms, and charred onion jus on April 30, 2016 Willow PDX Fourth Course of Pork Belly with green grits, boiled hazlenuts, roasted shitake mushrooms, and charred onion jus on April 30, 2016

Meanwhile, the vegetarian version of the main here was more of a composed Carrot dish with a Oat Cake with Toasted Milk and Hazelnut Puree. This was F’s favorite dish, he really liked that oat cake, and paired with the Stung Workers Standard Sparkling Mead which brought out a bit of the honey in the oat cake, this was a winner.
Willow PDX Fourth Course, vegetarian version of the main here was more of a composed carrot dish with a oat cake with toasted milk and hazelnut puree on April 30, 2016

Fifth Course

Fifth Course starts one of the two dessert plates, this was a unique take using Beeswax Potatoes (swedish peanut potato and purple peruvian potato) roasted on coffee, cream, spruce, powdered sugar and honey.
Chef John Pickett plating the beeswax potatoes dessert dish at Willow PDX dinner Willow PDX Fifth Course starts one of the two dessert plates, this was a unique take using beeswax potatoes (swedish peanut potato and purple peruvian potato) roasted on coffee, cream, spruce, powdered sugar and honey on April 30, 2016

Sixth Course

And finally, the second dessert plate, Rhubarb with Buckwheat, Milk Jam, Herb Ice, Beet Meringue Cake with Buttercream and Roasted Buckwheat and Cacao Nibs, topped with Basil Mint Granita. I adored this dessert because I loved the interplay of textures and different flavors. I don’t always like dessert because I find it too sweet, but this was perfect!
Willow PDX Sixth Course and second dessert plate, rhubarb with buckwheat, milk jam, herb ice, beet meringue cake with buttercream and roasted buckwheat and cacao nibs, basil mint granita on April 30, 2016

At the end of dinner, guests are invited to the living room for coffee service. This night, it was Chamomile Apple Caramel as part of the coffee service after dinner. F was even quite clever and added the caramel to his coffee for a little flavoring – though we did realize afterward we should have only added a small amount not the whole caramel, ha ha.

They have special coffee special for them from downstairs neighbor Cellar Door Coffee Roasters. This was a wonderful end to the dinner as as guests we all lingered for a little bit chatting about our thoughts on the dinner and saying our last goodbyes, even exchanging contact information to keep in touch!
Living room of Willow PDX Chamomile Apple Caramel as part of the coffee service after dinner at Willow PDX End of dinner coffee service at Willow PDX

Not all the pop up dinners, supper clubs, or prix fixe places offer a vegetarian option, and this is a really affordable (ok, maybe I think it’s a huge steal) multi course dinner for the price. Chef Jon and Chef Doug are definitely putting together dishes that you won’t find anywhere else, mashing up inspirations that are modern but also very approachable. I would highly recommend that you give them a try!

Do any of these dishes intrigue you, which one?

Willow Menu, Reviews, Photos, Location and Info - Zomato

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