Chefs Week PDX 2017 Hearth Dinner Recap

This is my Chefs Week PDX 2017 Hearth Dinner Recap. As I mentioned at the other Chefs Week PDX Heritage dinner earlier this year that I recapped, this year Chefs Week PDX has scaled back this year to two events instead of being the namesake week long collaboration. This Hearth Dinner included 7 dishes from 7 participating chefs, and this time was hosted at Han Oak’s backyard and open dining area.
Chefs Week PDX Heritage dinner 2017, at Han Oak Chefs Week PDX Heritage dinner 2017, at Han Oak: Craig Thornton, Wolvesmouth dish of Albacore, Dungeness Crab, Green Papaya, Kaffir Lime, Charcoal Chili Broth, Coconut Aracini

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Chefs Week PDX 2016 West Coast Dinner Photo Recap

This past Sunday marked the last day of Chefs Week PDX 2016 with the finale of the 5 days of collaboration dinners, special edition maker products ranging from beer to hot sauce to ice cream, and Chef after parties. Chefs Week PDX is a time when the chefs celebrate and embody the Portland spirit of collaboration and inspiring and encouraging creativity with each other rather than competition.

And let’s face it, it is also an excuse for the chefs to organize multi-day playdates and hang out together and be friends. I’m all for a culinary version of the Justice League so more power to them.
Chefs Week PDX 2016 West Coast 2016 Dinner

The West Coast Dinner brings all the West Coast chefs of Oregon, California, Washington, even across the ocean into Hawaii and across the border into Canada,  into one magnificent food marathon of a meal. At the West Coast Dinner this year, hosted at Departure, they had “just enough food” for this grand finale meal at 30 courses featuring 34 chefs.
Chefs Week PDX 2016 West Coast 2016 Dinner

This is my first time attending as now I’ve learned that I need to be faster on the draw for the tickets before they sell out – and they always sell out. I’ve also now learned that I definitely feel uncomfortably full but can power through sample bites around the 24th course…

Here’s a look at this epic dinner, course by course, with my Chefs Week PDX 2016 West Coast Dinner recap:

Specialty Cocktails

The Panda Bear cocktail wtih Soju, Crater Lake Vodka, Lime, Bamboo Syrup, Muddled Cucumber
Chefs Week PDX 2/7/16 West Coast 2016 Dinner - The Panda Bear cocktail wtih Soju, Crater Lake Vodka, Lime, Bamboo Syrup, Muddled Cucumber
Apostrophe cocktail with Gin, Lemon, Wild Roots NW Raspberry Vodka, Egg Whites
Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Apostrophe cocktail with Gin, Lemon, Wild Roots NW Raspberry Vodka, Egg Whites

The Food

  1. Justin Woodward (Castagna) presents Kohlrabi, Oyster
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Woodward presents Kohlrabi, Oyster Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Woodward presents Kohlrabi, Oyster
    The dish really highlighted herbaceous flavors and was probably one of the few dishes that tasted like it could possibly be healthy, though I doubt it :X
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Woodward presents Kohlrabi, Oyster
  2. Mei Lin presents Hiramasa, Hazelnuts, Myoga Salad, Toasted Rice Vinaigrette
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Mei Lin presents Hiramasa, Hazelnuts, Myoga Salad, Toasted Rice Vinaigrette Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Mei Lin presents Hiramasa, Hazelnuts, Myoga Salad, Toasted Rice Vinaigrette
  3. Gregory Gourdet (Departure) presents Uni, Caviar, White Ponzu, Crispy Nori Potato
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Gregory Gourdet presents Uni, Caviar, White Ponzu, Crispy Nori Potato
    Yes, that’s totally gold flaked, blinged out uni on there!
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Gregory Gourdet presents Uni, Caviar, White Ponzu, Crispy Nori Potato
  4. Angus An (Maenam) presents Spot Prawn Cracker, Crab and Prawn in Coconut Uni reduction, Lemongrass, Ikura
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Angus An presents Spot Prawn Cracker, Crab and Prawn in Coconut Uni reduction, Lemongrass, Ikura
  5. Joshua McFadden (Ava Gene’s) presents his very descriptive in name Crudite
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Joshua McFadden presents Crudite Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Joshua McFadden presents Crudite
  6. Sarah Hymanson and Sara Kramer (Madcapra) present White Turnip, Buttermilk, Bergamot, Chervil, Cured Scallop
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Sarah Hymanson and Sara Kramer present White Turnip, Buttermilk, Bergamot, Chervil, Cured Scallop Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Sarah Hymanson and Sara Kramer present White Turnip, Buttermilk, Bergamot, Chervil, Cured Scallop Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Sarah Hymanson and Sara Kramer present White Turnip, Buttermilk, Bergamot, Chervil, Cured Scallop
  7. Jose Chesa (Ataula) presents “Mi Desayuno”, Potatoes, Onions, Chorizo, Eggs
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jose Chesa presents Mi Desayuno, with Potatoes, Onions, Chorizo, Eggs Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jose Chesa presents Mi Desayuno, with Potatoes, Onions, Chorizo, Eggs
    Seriously, this was one of my top 2 favorite dishes of the night. I loved the mixture of flavors and textures, just phenomenal.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jose Chesa presents Mi Desayuno, with Potatoes, Onions, Chorizo, Eggs
  8. Richie Nakano (Delfina) presents Jidori Egg in Miso, Charred Negi, Matsutake, Caviar
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Richie Nakano presents Jidori Egg in Miso, Charred Negi, Matsutake, Caviar
  9. Matthew Sigler (Renata) presents Mushroom Salad, Caramelized Pear Puree, Chestnut, Watercress, Echo Mountain Breadcrumbs
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Matthew Sigler presents Mushroom Salad, Caramelized Pear Puree, Chestnut, Watercress, Echo Mountain Bread
    This dish was more acidic than the description, which I really enjoyed as a bracing cleanse of palate
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Matthew Sigler presents Mushroom Salad, Caramelized Pear Puree, Chestnut, Watercress, Echo Mountain Bread
  10. Eric Johnson (Stateside) presents Steamed and Chilled Manila Clams, Ikura, Bergamot Organic Ice, Coconut Cream Yogurt, Makrut Lime. I would like 10 more of these please.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Eric Johnson presents Steamed and Chilled Manila Clams, Ikura, Bergamot Organic Ice, Coconut Cream Yogurt, Makrut Lime
  11. Earl Ninsom (Langbaan) presents Sockeye Salmon Salad, Avocado, Beet, Ikura
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Earl Ninsom presents Sockeye Salmon Salad, Avocado, Beet, Ikura
    Can this salmon look any more perfect? Does this really count as a “salad”?
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Earl Ninsom presents Sockeye Salmon Salad, Avocado, Beet, Ikura
  12. Joel Watanabe (Bao Bei) presents Douban Escabeche of Sablefish, Brown Butter, Compressed Green Papaya, Arima Sansho, Tokyo Negi, Umeboshi Shiso. This  dish was a favorite of most at the table.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Joel Watanabe presents Douban Escabeche of Sablefish, Brown Butter, Compressed Green Papaya, Arima Sansho, Tokyo Negi, Umeboshi Shiso
  13. Brian McCracken and Dana Tough (Spur Gastropub, Tavern Law and more of McCracken Tough) present Smoked Sturgeon Rilette, Black Garlic Cracker, Kaffir Lime Leaf Crema, Caviar
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Brian McCracken and Dana Tough present Smoked Sturgeon Rilette, Black Garlic Cracker, Kaffir Lime Leaf Crema, Caviar Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Brian McCracken and Dana Tough present Smoked Sturgeon Rilette, Black Garlic Cracker, Kaffir Lime Leaf Crema, Caviar
  14. Justin Wills (Resturant Beck, Sorella) presents Rabbit Liver, Pine Nuts, Fermented Huckleberry, Puffed Brown Rice, Apple
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Wills presents Rabbit Liver, Pine Nuts, Fermented Huckleberry, Puffed Brown Rice, Apple Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Wills presents Rabbit Liver, Pine Nuts, Fermented Huckleberry, Puffed Brown Rice, Apple
    This dish got mixed reactions – my first thought is that I wanted a Belgian beer to go along with to balance it out. While some started liking the dish as they had more spoonfuls, others were overwhelmed by the build-up of that same funkiness of flavors.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Justin Wills presents Rabbit Liver, Pine Nuts, Fermented Huckleberry, Puffed Brown Rice, Apple
  15. Doug Adams (Imperial) presents Oregon Elk Tartare, Marrow, Heart, Egg
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Doug Adams presents Oregon Elk Tartare, Marrow, Heart, Egg Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Doug Adams presents Oregon Elk Tartare, Marrow, Heart, Egg
  16. BJ Smith (Smokehouse 21 and Smokehouse Tavern) presents Smoked Lamb Tartare, Uni, Black Garlic. I liked this enough to just eat it by the spoonful without the cracker.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - BJ Smith presents Smoked Lamb Tartare, Uni, Black Garlic Chefs Week PDX 2/7/16 West Coast 2016 Dinner - BJ Smith presents Smoked Lamb Tartare, Uni, Black Garlic
  17. Troy MacLarty (Bollywood Theater) presents Cauliflower, Fresh Tumeric Curry, Raisin Chutney, Garam Masala, Curry Leaves
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Troy MacLarty presents Cauliflower, Fresh Tumeric Curry, Raisin Chutney, Garam Masala, Curry Leaves Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Troy MacLarty presents Cauliflower, Fresh Tumeric Curry, Raisin Chutney, Garam Masala, Curry Leaves
  18. Javier Plascencia (Misión 19 Tijuana, Brasero Cocina San Diego) presents Kabocha Squash in Mole Negro
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Javier Plascencia presents Kabocha Squash in Mole Negro Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Javier Plascencia presents Kabocha Squash in Mole Negro
  19. Patrick McKee (Common Law, Laurelhurst Market) presents Braised Short Rib and Beef Tongue, Banh Mi Pickles, Lemongrass Beef Jus
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Patrick McKee presents Braised Short Rib and Beef Tongue, Banh Mi Pickles, Lemongrass Beef Jus
  20. Jason Stratton (Mamnoon) presents Mussels with Tamarind, Dill, Labneh, Fried Onions
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jason Stratton presents Mussels with Tamarind, Dill, Labneh, Fried Onions Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jason Stratton presents Mussels with Tamarind, Dill, Labneh, Fried Onions
  21. Ryan Roadhouse (Nodoguro) presents Sockeye Salmon (marinated in sake and smoked), Egg Yolk, Buckwheat, Crabkake, Mitsuba. I feel like this could be an acceptable every day breakfast for me heh heh.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Ryan Roadhouse presents Sockeye Salmon, Egg Yolk, Buckwheat, Crabkake, Mitsuba Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Ryan Roadhouse presents Sockeye Salmon, Egg Yolk, Buckwheat, Crabkake, Mitsuba
  22. Han Hwang (Kim Jong Grillin’) presents Savory Barley and Rice, Wild Mushrooms, Scallion, Plum Soy, Parilla Leaf Kim Chee. I also really liked this dish, I enjoyed how clean it was.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Han Hwang presents Savory Barley and Rice, Wild Mushrooms, Scallion, Plum Soy, Parilla Leaf Kim Chee Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Han Hwang presents Savory Barley and Rice, Wild Mushrooms, Scallion, Plum Soy, Parilla Leaf Kim Chee
  23. Vitaly Paley (Paley’s Place, Imperial, Portland Penny Diner, DaNet) presents Khinkali Georgian Dumpling
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Vitaly Paley presents Khinkali Georgian Dumpling
  24. Gabriel Rucker (Le Pigeon, Little Bird) presents Salami and Gouda Risotto, Rabbit and Pepper Salad. So rich and luxurious.
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Gabriel Rucker presents Salami and Gouda Risotto, Rabbit and Pepper Salad
  25. Jeff Scheer (Maui Tropical Plantation) presents Braised Goat, Black Garlic Sabayon, Pickled Shallot, Sunchoke
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jeff Scheer presents Braised Goat, Black Garlic Sabayon, Pickled Shallot, Sunchoke Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Jeff Scheer presents Braised Goat, Black Garlic Sabayon, Pickled Shallot, Sunchoke
  26. Kusuma Rao (Ruchikala) presents Black Cardamom Lamb, Umpa, Citrus Pickle, Coconut and Kashmiri Chili
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Kusuma Rao presents Black Cardamom Lamb, Umpa, Citrus Pickle, Coconut and Kashmiri Chili Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Kusuma Rao presents Black Cardamom Lamb, Umpa, Citrus Pickle, Coconut and Kashmiri Chili
  27. Eve Küttemann (Sage Hen) presents Brown Bread Mille Feuille, Sorghum Cream, Charred Orange Marmalade, Malted Rye
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Eve Kuttemann presents Brown Bread Mille Feuille, Sorghum Cream, Charred Orange Marmalade, Malted Rye Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Eve Kuttemann presents Brown Bread Mille Feuille, Sorghum Cream, Charred Orange Marmalade, Malted Rye
  28. Ryan Fox and Ali Matteis (Nomad PDX) present Nest Egg with Amaretto egg and a crispy fried phyllo dough nest dusted with cacao
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Ryan Fox and Ali Matteis present Nest Egg Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Ryan Fox and Ali Matteis present Nest Egg
  29. Maya Erickson (Lazy Bear) presents Black Sesame, Cocoa, Forbidden Rice, Cassis
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Maya Erickson presents Black Sesame, Cocoa, Forbidden Rice, Cassis Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Maya Erickson presents Black Sesame, Cocoa, Forbidden Rice, Cassis
  30. Eve Küttemann (Sage Hen) presents Joel Robuchon’s Sesation Au Chocolat with Valrhona’s Three Origins
    Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Eve Kuttemann presents Joel Robuchon's Sesation Au Chocolat with Valrhona's Three Origins Chefs Week PDX 2/7/16 West Coast 2016 Dinner - Eve Kuttemann presents Joel Robuchon's Sesation Au Chocolat with Valrhona's Three Origins

Which of these 30 dishes stood out as most interesting and appealing to you?

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