Meadowlark Portland Dinner Spring 2018

I’ve attended many Meadowlark Portland dinners with chef duo Jen and Emily – from For the April 22, 2018 spring Meadlowlark No #30 dinner, the inspiration for Chefs Jen Datka and Emily Park came from the idea of handcrafted and locally made casatiello, a traditional bread studded with cheese and cured meat, and a dessert of . As has been true since last year, all the dinners of this pop up supper club for social justice always benefit a cause. This dinner was no different – all proceeds benefited OPAL Environmental Justice Oregon.
Meadlowlark Portland Dinner No #30 April 22, 2018 All the dinners of this pop up supper club for social justice always benefit a cause and the food and drink emphasize rustic, handcrafted cuisine and local ingredients. Meadlowlark Portland Dinner No #30 April 22, 2018 All the dinners of this pop up supper club for social justice always benefit a cause and the food and drink emphasize rustic, handcrafted cuisine and local ingredients. Here, for this dinner one of the highlights was the giant loaves of housemade casatiello, a traditional bread studded with cheese and cured meat - pancetta, cacio di roma, and green garlic

I’ve enjoyed many dinners with them before which I have recapped on this blog previously – from a Seollal Koraen New Year Dinner to Apericena Springtime Sicilian Cocktail Party to their a Breaking Bread party with Nostrana. For this dinner, it was my first time learning about OPAL and their work
Meadlowlark Portland Dinner No #30 April 22, 2018 All the dinners of this pop up supper club for social justice always benefit a cause and the food and drink emphasize rustic, handcrafted cuisine and local ingredients. Here are Chefs Emily Park and Jen Datka

[Read more…]

Signature

Breaking Bread with Meadowlark PDX and Nostrana

I’ve written about the pop-up Meadowlark PDX before, when I had the warm and delicious experience with them for their Seollal Korean New Year Dinner last year in February and then their Springtime Sicilian Cocktail Party also last year. Since the events in our political stage in the United States last fall, Meadowlark has since shifted some of their goals. Headed by Chefs Jen Datka (OCI, Nostrana intern) and Emily Park (Lovely 50-50, Our Table Cooperative), they still do wonderful meals usually with a theme. In addition now, this year they plan to donate profits from each of their benefit events to a different social justice organization. This one I attended was a Breaking Bread with Meadowlark PDX and Nostrana lunch with a focus on Iranian Cuisine.
Breaking Bread with Meadowlark PDX and Nostrana to benefit the Cascade AIDs Project (CAP) with a luncheon featuring Iranian cuisine Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names
First Photo: L-R Chefs Jen Datka and Emily Park of Meadowlark PDX, Chef Cathy Whims of Nostrana,
and to the right standing Breaking Bread coordinator Libby Clow. Second Photo: Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names

In this case, Meadowlark PDX volunteered along with Cathy Whims of Nostrana as chefs for this Breaking Bread lunch event, and the luncheon was organized by Libby Clow, Breaking Bread coordinator. Breaking Bread is a community centered supper club that occurs quarterly and is aimed at connecting members of our local community who may not ordinarily interact over a nourishing meal. It is a completely volunteer and donation based event so the entire $50 tickets went directly to the cause, which in this case is Cascade AIDs Project (CAP). CAP’s mission is to support and empower all people with or affected by HIV, reduce stigma, and provide the LGBTQ+ community with compassionate healthcare.

[Read more…]

Signature

Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party

Meadowlark recently celebrated their 2nd anniversary! Congratulations Emily and Jen! As an homage to their very first dinner, Meadowlark marked the occasion with a festive apericena taking inspiration from the flavors and dishes of Sicily. This Springtime Sicilian Cocktail Party was an Italian version of happy hour (the name comes from the Italian words for cocktail + dinner) and combines drinks with local and seasonal hors d’oeuvres.
Meadowlark PDX Apericena

Here’s a look at the incredible Meadowlark PDX Apericena spread – I don’t know how they kept up with continually putting these plates out to keep the tables and there was so much variety!

Boulevier
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Boulevier

Homemade antipasti: Salami, Marinated Artichokes, Eggplant Caponata, Carta Di Musica and Mozzarella, Zucchini Agrodolce, Olive Celery Leaf Salad
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, antipasti, salami Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, homemade antipasti like marinated artichokes Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, eggplant caponata Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, homemade antipasti like carta di musica and mozzarella balls Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Zucchini Agrodolce Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, olive celery leaf salad

But yet there’s more!
Meadowlark PDX Apericena

Stuffed Eggs with Tuna Confit and Capers
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, stuffed eggs with tuna confit and capers Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, stuffed eggs with tuna confit and capers

Polpettine al Limone, lemon and bay scented meatballs
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, polpettine al limone, lemon and bay scented meatballs Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, polpettine al limone, lemon and bay scented meatballs

Aracini with fresh peas and mozzarella
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, aracini with fresh peas and mozzarella Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, aracini with fresh peas and mozzarella

Sfincione (authentic sicilian pizza)
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, sfincione (authentic sicilian pizza) Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, sfincione (authentic sicilian pizza)

Panelles (chickpea fritters) with creamy pesto trapanese
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, panelles (chickpea fritters) with creamy pesto trapanese Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, panelles (chickpea fritters) with creamy pesto trapanese

Ravioli with ricotta, caramelized fennel, and fava beans
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, ravioli with ricotta, caramelized fennel, and fava beans Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, ravioli with ricotta, caramelized fennel, and fava beans

And then there was dessert! I know, can you believe that all came from these ladies? Slaving in the kitchen on their own celebratory anniversary!
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns, presented by Emily Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli presented by Jen

Dessert was just as generous as the rest of the party, and included fresh cannoli with freshly fried cinnamon and marsala scented shell and homemade ricotta, and also these amazing strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns. YUM.
Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns

If you would like to experience the warm hospitality and deliciousness yourself, the next Meadowlark event tickets for their July dinner are now on sale! On Saturday, July 9th, close to Bastille Day,  they will hold a Provençal-inspired feast at Our Table Cooperative farm in Sherwood, OR 30 minutes outside Portland.

It will be a four-course, family-style dinner served out in the field that follows after a welcome beverage, hors d’oeuvres and a farm tour. The food will feature fresh produce from the farm and dinner options for omnivores, pescatarians, and vegetarians. Dinner  tickets are $50; add pairings of some of rosé wines for an additional $25.

Which of these bites from the apericena do you wish you could have eaten?
Meadowlark PDX Apericena Meadowlark PDX Apericena: A Springtime Sicilian Cocktail Party, Cannoli and Strawberry-tarragon ice cream sandwiches served in true Sicilian fashion, on buttery brioche buns

Signature

Meadowlark PDX Seollal Korean New Year Dinner

I’ve had the pop up Supper Club Meadowlark on my to do list for quite a while, and finally got to experience my first dinner with them earlier this week on February 9, 2016 with the Meadowlark PDX Seollal Korean New Year Dinner. They popped up at Din Din, located at 920 NE Glisan. Just getting to the location you may have some doubts if you’re in the right place along the dark roads and warehouses, but the bright lights of the Din Din sign confirm that you’re not lost and isn’t parking so conveniently easy?
Meadowlark PDX Seollal Korean New Year Dinner, popping up at Din Din on February 9 2016 Meadowlark PDX Seollal Korean New Year Dinner, popping up at Din Din on February 9 2016

After my experience at supper club, I kept kicking myself that I waited so long. Chefs Jen Datka and Emily Park focus on being very local and hand crafted, with everything made from scratch. Even though the dinner I attended included almost 40 people, it felt as intimate as a dinner party.
Meadowlark PDX hostd almost 40 people at the Seollal Korean New Year Dinner on February 9, but it still felt like a dinner party

At the cozy location of Din Din, the open kitchen is brightly lit and teases you with direct line of sight and smell to the preparations and finishing touches as they bustle in aprons.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park preparing dinner meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park preparing dinner

Upon checking in and hanging up your coat at the wall long coat hooks, guests were welcomed at the adorable bar nook with a cocktail of rye whiskey with Korean Cinnamon and Date Tea, as well as a little take out box filled with Popcorn with nori and chili powder.
Bar at Din Din is an adorable nook meadowlark no. 15, Seollal Korean Lunar New Year Theme / snack of popcorn with nori and chili powder while being seated along with a cocktail of whiskey with korean cinnamon date tea meadowlark no. 15, Seollal Korean Lunar New Year Theme / snack of popcorn with nori and chili powder while being seated along with a cocktail of whiskey with korean cinnamon date tea meadowlark no. 15, Seollal Korean Lunar New Year Theme / snack of popcorn with nori and chili powder while being seated along with a cocktail of whiskey with korean cinnamon date tea

The tables are decorated simply with a few vases of willow so that there is little in the way to chatting and making new friends with those around your seat. A menu at each setting also looks simple and straightforward, but belies the complexity of flavor and how fulfilling this dinner will be for all. Although there is regular water available for instance, at first the offering was a chilled barley water that has only a faint grain taste and is a nod to the ubiquitous roasted barley tea popular in Korean culture.
Menu for Meadowlark PDX Seollal Korean New Year Dinner, February 9 2016 meadowlark no. 15, Seollal Korean Lunar New Year Theme / chilled barley water

Bottles of Kooksoondang Draft Makgeolli (a rice wine) and Heater Allen Pils appeared shortly after the cocktails and popcorn snacks were cleared in anticipation of starting dinner. They remained on the table to share for each table of 6.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / beverage options of Kooksoondang Draft Makgeolli or Heater Allen Pils meadowlark no. 15, Seollal Korean Lunar New Year Theme / beverage option of Heater Allen Pils

I tried to take the hint to try several glasses of the Makgeolli since it seemed like they were encouraging the pairing when 2 more bottles of it showed up to share by the time the main course arrived.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / beverage option of Kooksoondang Draft Makgeolli

To get our attention before describing each course we are about to receive, the ladies behind Meadowlark ring a big bell.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park ring the dinner bell to start Supper Club

The first course was Tteok Mandu Guk, with pork belly and shrimp dumplings, rice cakes, kimchi consommé. This was served last year at their Seollal dinner as well. Emily explained how Seollal is one of the two biggest holidays in Korea, and eating dumplings is traditional although they make no claim that all the preparation and dishes is necessarily traditional since they used local seasonal ingredients and added personal touches.

The ladies of Meadowlark PDX chefs Jen Datka and Emily Park took turns ladling in the Kimchi Consommé – the gentle focus I saw in both of them underscored the care they put into each dish and giving individual attention to the details.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park preparing dinner - the tteok mandu guk dish is waiting for the pork belly and shrimp dumplings and kimchi consomme meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park preparing dinner - the tteok mandu guk dish is waiting for the pork belly and shrimp dumplings and kimchi consomme

The dish is exquisite- the chewiness of the rice cakes, the slight kick to the broth, the rich chubbiness to the dumplings, and the beauty of those floating carrot flowers…
meadowlark no. 15, Seollal Korean Lunar New Year Theme / tteok mandu guk dish with pork belly and shrimp dumplings, rice cakes, kimchi consommé meadowlark no. 15, Seollal Korean Lunar New Year Theme / tteok mandu guk dish with pork belly and shrimp dumplings, rice cakes, kimchi consommé

Each dumpling is hand formed, and the skin, the filling, broth is all from scratch like from a Korean grandma.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / tteok mandu guk dish with pork belly and shrimp dumplings, rice cakes, kimchi consommé meadowlark no. 15, Seollal Korean Lunar New Year Theme / tteok mandu guk dish with pork belly and shrimp dumplings, rice cakes, kimchi consommé

The tease of seeing them put together the banchan, or side dishes, and seeing Jen take the Bo Ssäm roasted and smoked pork out of the oven and start plating in that bright open kitchen…
meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (banchan) and sauces for the bo ssam course: Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration. Meanwhile Jen Datka plates the Bo Ssäm roasted and smoked pork meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (banchan) and sauces for the bo ssam course: Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration

while Emily supported a pescatarian option by frying up some fish!
meadowlark no. 15, Seollal Korean Lunar New Year Theme / Emily Park frying up some fish to support a pescatarian option for a few guests meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (ban chan) and sauces for the bo ssam course: Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes

Here’s a detail look at all the banchan and sauces:
meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (ban chan) and sauces for the bo ssam course: Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes
I love banchan – all the little dishes all over the table as small bites of accompaniments to go with the main!

  • Sauteed Spinach Mizuna with sesame and soy
  • Braised Burdock Root
    meadowlark no. 15, Side dish (banchan) Braised Burdock Root
  • Kimchi with radish and napa cabbage
    meadowlark no. 15, Side dish (banchan) Kimchi with radish and napa cabbage
  • Apple and Watermelon Radishes
    meadowlark no. 15, Side dish (banchan) Apple and Watermelon Radish
  • Pickled Shitake Mushrooms
    meadowlark no. 15, Side dish (banchan) Pickled Shitake Mushrooms
  • Ginger Scallion sauce
    meadowlark no. 15 one of the two sauces for the bo ssam course: Ginger Scallion sauce
  • Ssamjang sauce with gochujang that is a Marshall’s Haute Sauce and Kim Jong Grillin collaboration
    meadowlark no. 15 one of the two sauces for the bo ssam course: Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration

Bo Ssäm is pork belly that is traditionally boiled, but Jen and Emily not only upgraded us with the best pork shoulder in town from Tails & Trotters, but also chose to slow roast and then smoke it. Rather than slicing it, the ladies served it shredded to show off its tenderness and perhaps as a nod towards American pulled pork.

Add Hapa Rice and Lettuce and time to eat!
meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (ban chan) and sauces for the bo ssam course: Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes meadowlark no. 15, Seollal Korean Lunar New Year Theme / Bo ssam and the sauces and banchan of Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes

My plate with a little bit of everything from every plate… man I really want this plate again. You can see such a mix of sweet and salty and savory and spicy and acidic/sour
meadowlark no. 15, Seollal Korean Lunar New Year Theme / bo ssam plate with slow roasted and smoked organic sustainable pork shoulder from Tails & Trotters; Banchan and sauces including Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes meadowlark no. 15, Seollal Korean Lunar New Year Theme / bo ssam plate with slow roasted and smoked organic sustainable pork shoulder from Tails & Trotters; Banchan and sauces including Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes

You can eat it with rice, but wrapping it in lettuce adds that extra refreshing crunch to the slow roasted and smoked organic sustainable pork shoulder and pretend healthiness to the fattiness and richness, here accompanied by Ssamjang sauce for spicy funky kick. I also admit I may have just smeared a bunch of Ssamjang sauce on rice and been every happy with that combo.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / you can eat it with rice, but wrapping it in lettuce adds that extra refreshing crunch to the slow roasted and smoked organic sustainable pork shoulder from Tails & Trotters; here accompanied by Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration

Dessert was a satisfying lightness of ice cream sandwiches – a duo of Ginger Cookies with Yuzu for tartness or Brown Butter Cookie with Black Sesame that offered more toasty notes.
meadowlark no. 15, Seollal Korean Lunar New Year Theme / Dessert of Ice Cream Sandwiches of ginger cookie with yuzu or brown butter cookie with black sesame meadowlark no. 15, Seollal Korean Lunar New Year Theme / Dessert of Ice Cream Sandwiches of ginger cookie with yuzu or brown butter cookie with black sesame

I did at first miss a little bit that they didn’t have my favorite banchan, which is the Mung Bean Sprouts. I can dump a whole little plate of that on my own plate and ask for more several times at a Korean meal. But, since the sauteed until just wilted mizuna provided the same flavor profile of garlic and sesame, I didn’t miss it much and plan to do this with my spinach in the future.

F tells me that he always can tell when I find something spectacularly delicious. I stop talking for a while to turn internally because I want to focus on just savoring each bite, and my eyes may not even be focused. I take smaller bites to stretch the experience. I might take little samples of elements of a dish, or before, with, and after a sip of beverage, and then compose a perfect bite with a little bit of everything. I may even shake my arms with excitement.

I did all of these at Meadowlark. I can’t wait to visit another Supper Club Dinner again and enjoy the care and thoughtfulness in composing each dish that Jen and Emily do. Most chefs have an appreciation for Northwest ingredients, and Jen and Emily particularly are adept at keeping it simple but also doing just enough to coax the best of each ingredient in a way that as an eater, you have that same appreciation while also recognizing the expertise of labor and vision brought by the chefs to transform ingredients into a dish and an experience.

Oh no, me and my camera have been caught by Jen and Emily! It’s true, I’m one of those people…
meadowlark no. 15, Seollal Korean Lunar New Year Theme / The ladies of Meadowlark PDX chefs Jen Datka and Emily Park preparing dinner

I was also really struck by the warmth and how it really feels like they enjoy nourishing everyone – chefs often vibrate with excitement for ingredients, the enthusiasm of inspiration and ideas behind a dish, the control and mindfulness of perfect execution, the focus of tracking details and being organized. Some chefs are boisterous with the bravado of creativity, some are quietly deliberate, some are organized and meticulous, others are flexible and a bit chaotic. Jen and Emily stood out to me for how they emanate the feeling of welcome, generosity, hospitality, and especially grace.

Meadowlark changes up their theme every month, so make sure you follow them on social media (Facebook, Twitter, Instagram) and sign up for their mailing list to be in the know before a dinner sells out. When you purchase your Brown Paper ticket (this meal felt like a steal at $40 – their prices generally are in the $40-$60 range historically so far), everything is included – food, beverage, and gratuity.

Have you had Bo Ssäm before? What’s your favorite banchan? Do you have a favorite Korean restaurant in Portland, what is it?

Signature