Feast Portland 2017 Bon Appétit Hot Ten Dinner

Bon Appétit’s Best New Restaurants dinner returns every year at Feast Portland featuring some of the nation’s hottest chefs, as chosen by Deputy Editor Andrew Knowlton and published in the America’s Best New Restaurants 2017 issue in September.

Hosted by Knowlton and Bon Appétit’s Editor in Chief, Adam Rapoport, and also with Food Director Carla Lalli Music in attendance, the Feast Portland 2017 Bon Appétit Hot Ten Dinner took place in the outdoor space just outside Kitchencru, as it does every year. This is usually the first Feast PDX event to sell out (often in just minutes), even though we still won’t know for several months what and who placed at #1. As we discovered in September, that #1 spot went to The Turkey and The Wolf. And that’s who we started out with for the Feast Portland 2017 Bon Appétit Hot Ten Dinner. Here’s my photo recap!

Appetizers from Mason Hereford, Turkey and The Wolf, New Orleans. 2017 Hot 10

Paired with 2017 A to Z Wineworks Bubbles


Deviled Eggs, Fried Chicken Skin, Turkey and The Wolf Hot Sauce, Dill

First, why are these eggs so huge?? Second, that fried chicken skin crunch is really what makes it. Who am I kidding I would just eat a handful of that chicken skin just by itself.

Collard Green Melt with Braised Greens, Cole Slaw, Melty Swiss, Pickled Cherry Pepper Russian Dressing, Seeded Rye Bread

This was my favorite of the two sandwiches – there was something so delicious about those collard greens with melted cheese and seedy bread in terms of the savory but acidic flavors for me.

Heirloom Tomato Sandwich with Good Ripe Tomatoes, Duke’s Mayonnaise, Sunflower Seeds, A borderline Obscene Amount of Dill and Basil, Lemon, Buttery White Bread

I thought this sandwich was good though it was more beautiful to the eye for me then for my mouth (and face – boy was this messy to eat as a passed appetizer while standing and holding a glass of bubbly). I think I may be spoiled though because there have so many incredible tomatoes this summer and eating it fresh from the vines already has such a wonderful experience that I didn’t need all this mayo.

1st Course from Renee Erickson, Walrus & The Carpenter, Seattle. 2011 Hot 10.

Local Albacore Crudo with Green Coriander Yogurt, Cucumber, and Dukkah
Paired with 2015 A to Z Wineworks Oregon Pinot Gris
I loved this dish, paired with 2015 Pinot Gris that perfectly brought out the coriander and dukkah, and which was so fun with every bite texturally.

2nd Course by Josef Centeno of Bar Amá, Los Angeles. 2015 Hot 10.

Hoja Santa-Wrapped Salt-Baked Turnip with Heirloom Tomatoes, Shiso and Toasted Walnuts
Paired with 2015 Rex Hill Willamette Valley Seven Soils Chardonnay

Unfortunately Chef Josef was a little too animated when he came to talk about this short lived seasonal dish when turnips are at their peak – my photo of him are all blurs of motion of passion as he described this dish. But, at least you can see this gorgeously plated dish.

3rd Course by Joshua Mcfadden of Ava Gene’s, Portland. 2013 Hot 10.

Pork Mixed Grill with Green and Red Sauce, with Sweet Corn Polenta and Agrodolce Melon as additional sides by Joshua Mcfadden of Ava Gene’s
Paired with 2014 A to Z Wineworks Oregon Pinot Noir and 2014 Rex Hill Willamette Valley Pinot Noir

 

That corn polenta was so rich, I suspect how much butter may be in it. I liked the green sauce better then the red sauce pork just because I liked how I could taste the smokiness from grilling the pork better with the green sauce.

Desserts by Nora Antene of Tusk, Portland and Joshua Mcfadden of Ava Gene’s, Portland

Paired with 2016 A to Z Wineworks Oregon Riesling
Italian Bread Crumb Cookies


Sesame Halva Tiramisu
What a fun presentation where everyone gets a huge spoonful together at the table

Panna Cotta with Cardamom Orange Blossom Syrup, Fresh Fruit, and Gingersnap Crumbs
Stunning plating, and despite the description, not too sweet at all, just smooth and comforting

I’ve been to four of the five restaurants of the Bon Appétit  Hot Ten- I’ll have to put Turkey and a Wolf on my to do list next time I am in Nola. My favorite dish of the night was from Renee in terms of overall presentation and flavors, but Joshua Mcfadden is definitely up there as well with the sweet corn polenta and desserts. I appreciated highlighting the peak of the turnip of showing off what turnip can aspire to and that Josef Centeno made an all vegetable dish – something I would have expected from Joshua while Josef seems from his restaurant more protein centered so I liked the turnabout.

Which of these courses most intrigues you?

 

Special thanks to Molly of Bon Appétit & Epicurious – I was able to attend this dinner because of her generous invitation.