The “Wild & Foraged” collaborative dinner, in partnership with Cascade Organic, Sokol Blosser & Evolution Wines, will take place on Saturday, March 11th starting at 6:30pm. The four-course menu will include Nettle & Morel Chawanmushi and Marinated Oysters, Cold-Smoked Steelhead Crudo, Dungeness Crab-Carolina Rice Stuffed Quail and Elderberry Mousse with wine pairings by Sokol Blosser.
Representatives from each establishment will share their love and knowledge about the spirit of foraging and the provenance of local ingredients. Tickets are available for $85 and can be purchased on Irving Street Kitchen’s website here.
Executive Chef and Owner Sarah Schafer guides guests through a story of past and present via a marriage of her East and West coast influences. Schafer is one of Portland’s powerhouse female chefs, always on the cutting edge of the local food scene with standout, feel-good American cuisine.