Chefs Week PDX 2017 Heritage Dinner

After several successful years of Chefs Week PDX, 2017 found Chefs Week PDX has been so successful that it has grown faster then anticipated, and the organizers wanted some time to hit the pause button to re-evaluate how to proceed. But leave it up to Chefs Week PDX that even on a year where they say they are going on hiatus, they still are putting together some individual pop up events. This was the first, taking place at Chesa on Sunday May 7 for $170 all inclusive and featuring seven West Coast chefs serving food inspired by heritage at the Chefs Week PDX 2017 Heritage Dinner.

“Seven West Coast chefs are coming together to showcase their take our annual Heritage Dinner, a 7-course celebration of Oregon bounty with dishes inspired by their earliest memories.” An optional beverage pairing will be available for $15 on the evening of the dinner with all proceeds going towards the American Civil Liberties Union. 10% of all ticket sales will also be donated to the ACLU.

Greeting at check-in with sparkling rose by Union Wine Co at the Chefs Week PDX 2017 Heritage Dinner at Chesa on May 7

Snacks

Shortly after sitting around 6 PM, the “snacks” started to be served at the table, with the wait staff making sure everyone got to have one of everything which I really appreciated since I was sitting in the middle watching both ends get served and then a trip to the kitchen for the people in the table middle. These snacks really set the tone for how elegant presentations and perfect execution and thoughtful crafting of flavors and textures would be a theme throughout this Chefs Week PDX 2017 Heritage Dinner.

Although the menu listed two bites, we were already getting an experience beyond our expectations because we got four bites! Besides the Beet Gazpacho with Spanish Goat Cheese and Arbequina and the Tuna Tart with Beet Nikiri and Caviar, we also enjoyed GHaitian Chicken with Gold Leaf and a House Cured Boquerones over vanilla parsnip puree with caviaroli espelette and cucumber tartar.

First

The first course was by Naomi Pomeroy (Beast), who created one of my favorite dishes of the night, a Warm asparagus custard, wild onion, tarragon cream, savory hazelnut toffee crunch. I loved how this was delicate but still had flavors that highlighted the ingredients of spring, and the textures just melted in your mouth. This was paired with a refreshing 2016 Amity Vineyards Pinot Blanc.

Second

Next was a dish that proved to be more intensely flavored then it initially appeared! Perfecte Rocher (Tarsan, Jane) created a dish of Pastenaga, Carrot and Textures, Black Garlic, Crispy Kale. That black garlic was hidden underneath that crispy kale and brought a surprise spiciness to the dish. The pairing of the 2016 Amity Vineyards White Pinot Noir was a wonderful counterpoint to smoothly re-balance and calm the palate.

Third

Next was a dish by Jose Chesa (Ataula, Chesa) of Spanish Salt Cod, Spinach, Pine Nuts, Honey-Herb Ali Oli paired with Amity Vineyards Natural Sparkling. I admired how all the various contrasting flavors and textures were in perfect proportion, though I think I could have used a second glass of the Amity Natural Sparkling!

Fourth

Gregory Gourdet (Departure) was inspired by a classic Haitian fish dish from his childhood family table with his dish of Roasted Striped Bass, Citrus, Thyme, Plantain, Scotch Bonnet, Pikliz. This was paired with a 2015 Amity Vineyards Riesling

Fifth

One of the reasons I pressed the buy button on the ticket for this Heritage Dinner immediately was when I saw Greg Higgins (Higgins Restaurant) was participating and bringing a dish of morels and fresh cheese, recalling his childhood foraging days and his first job as a cheese maker. When I was exploring the idea of Portland as a new home and leaving Chicago for the second time (the first time, in 2000, was a No because I thought it was too hippie and granola-y) in 2008, dining at Higgins was one of the major pluses of Portland in introducing the bounty of the Northwest and a different kind of cooking then I was used to in Chicago’s food scene. I have never had a chance to see him in person though, and this gave me that opportunity! His dish here of Morel Boudin Blanc, Fresh Black Sheep Creamery Cheese Chervil Oil was paired with 2010 Amity Estate Pinot Noir.

Sixth

Effin Peter Cho (Han Oak) created a dish of Roasted Pork and Dungeness Crab Dolsot Bibimbap, Charred Calcot, Spinach, Pickled Daikon that came in these pans hot from the oven that filled our tables to eat family style – with about one of these pans and little plate of banchan for every 2-3 people, truly testing our stomach fortitude to leave room for dessert and the after party food to come. This was paired with 2015 Alchemist Cellars Pinot Noir.

Seventh

Gracefully ending the meal was a light (thank god…) dessert by Nora Antene (Tusk) who created a dish of Macerated Strawberries, Anise Whipped Cream, Houska Croutons (Houska is a bread her mom often made). Despite already feeling woefully stuffed, everyone at the table including me was only sending empty bowls back because this was such a wonderful the dinner. The last pairing featured 2013 Amity Vineyards Late Harvest Riesling.

After Party

From 10-midnight was the free after party. I’m sorry to say that I only had enough room a bite of each of the churros (mini versions of the Chefs Churro Collaborations featured at 180 with Gregory Gourdet, Naomi Pomeroy or Nora Antene), a bite of Doug Adam’s (Bullard) BBQ pork belly sandwich with hot honey mustard and chicken skin (ok with only the bottom bun), and that’s it. Sorry Maya Lovelace (Mae) – I just didn’t have the capacity for your chicken fried duck hearts, coriander honey, hot sauce, carolina slaw or your chilled buttermilk and asparagus soup with ramp, green strawberry, and benne.
 

An additional plus of the churros party was this special mini marshmallow covered stuffed churros on a skewer that you could take outside to this fire pit in the new Chesa patio

What would be the dish that intrigued you the most from what I recapped? Keep an eye out for the next Chefs Week PDX event, which supposedly is appearing sometime during the summer on July 30 with a Hearth Dinner!