We’re Celebrating Our 15th Anniversary All Month!
We hope you’ll come and celebrate with us this month, and give cheers to the first fifteen years of Bluehour and many more to come!
New Menu Items From Chef Chris Carriker
Ricotta, plums, peaches, nectarines, nasturtiumHamachi Crudo
Compressed melon, cucumber, avocado, herb crème fraîche
Beets, herbs, lemon, mustard
Foie Gras Torchon
Viridian farms blueberries, hazelnuts, ground cherry
Fontina cream, chives, parmesan
Tails & Trotter Pork
Roasted peaches, hazelnut praliné, apple soubise, pork jus
Seared Oregon Salmon
Sweet corn pureé, poxta beans, roasted mushrooms
Crispy Duck Leg Confit
Roasted figs, duck jus, beets, Swiss chard
Chris Carriker took the helm of the Bluehour kitchen as Executive Chef earlier this year and continues to create instantly satisfying and flavorful dishes driven by local Pacific Northwest ingredients. After cooking at some of Portland favorite restaurants including Wildwood and Meriwether’s, Carriker earned high regard and notoriety as Executive Chef at the Gilt Club, during which time he traveled to NYC to cook a dinner at the James Beard House and appeared in an episode of the Food Network’s Meat & Potatoes. Most recently he was Executive Chef of 23Hoyt, another Bruce Carey Restaurant Group properties, and we are thrilled to now have him lead the Bluehour kitchen!
See Chef Chris At Feast Portland This Week!
Chef Carriker will be representing Bluehour at Feast Portland, the Northwest’s flagship food and drink festival happening this week at great venue across Portland! We’ll be at two main events this year – at the sold out Night Market event on Friday night, and at the Nicky USA table at Oregon Bounty Grand Tasting during the day on Friday which still has tickets available for purchase! The Grand Tasting is the festival’s grandest mash-up of artisans and edibles showcasing the incredible ingredients of the Pacific Northwest and beyond. Eat and drink your way through a culinary road map of Oregon’s food-craft culture, with stopovers at berry pies, artisan cheeses, hand-crafted chocolates, a who’s who of 30-plus top wineries, more than a dozen breweries, Oregon ciders plus world-class showings, samplings and gadgetry by some of the most important names in the food world – from Williams-Sonoma to Breville. The event is $60 per person which is all-inclusive of the food and drink at the event.
Watch Chris preview one the dishes he’s making at the festival on KATU’s AM Northwest Feast Friday show last week!
Feast Portland is also a festival with a mission. Net proceeds from Feast are donated to No Kid Hungry and Partners for a Hunger-Free Oregon to help end childhood hunger in Oregon and the United States. The festival has donated $162,000 over the last three years!
We have several exciting events in works for fall and winter, including an amazing trip to Japan that Chef Chris was invited to attend with our friends Side Yard Farms, Commons Brewery, Extracto Coffee and a few other awesome Portland artisans. We’ll tell you all about it in our next newsletter!