Chef + The Maker Dinner at Three Degrees, featuring Your Kitchen Garden
Join Three Degrees for a progressive dinner of Oregon’s spring bounty on Wednesday, May 31. The eight-course meal from Chef Lauro Romero will spotlight produce from Your Kitchen Garden, with each dish paired with wines from Patton Valley Vineyard or a cocktail from the bar team.
With a long-standing commitment to sourcing locally, Lauro has worked with Sheldon Marcuvitz and Carole Laity, owners of Your Kitchen Garden, for years. The Canby farm has been working with Portland restaurants for the past 22 years, growing heirloom or home garden varieties that would be impossible to grow on a large scale or for long-distance shipping. Much of the work is done by hand, and vegetables are picked to order – providing optimal flavor and freshness for Chef Lauro to create tasting menus like this.
Tickets available here: http://bit.ly/2qWDXQP
Welcome reception begins at 6:30 p.m. in the RiverPlace Courtyard
1510 Southwest Harbor Way
$95, including gratuity and drink pairings.
spinach: spinach soup, dungeness crab, suckling pig, smoked potato, aji dolce
lettuce & beets: spring lettuce, baby beets, jamon serrano, herb vinaigrette, smoked blue cheese dressing
snap pea: tuna tataki, snap peas, crispy egg yolk, lemon oil
pairing: 2015 Patton Valley Vineyard Mora Brothers Pinot Blanc
salsify: smoked dashi, fermented spicy salsify, porcini, miso butter
pairing: 2015 Patton Valley Vineyard Chehalem Mountain Riesling
radish & chard: swiss chard wrapped lamb loin, green garlic, radish, mustard lamb jus
pairing: 2015 RiverPlace Red Pinot Noir
spring onions: torpedo, shimonita, & cipollini onions, oxtail, croquette, sherry glaze
pairing: 2013 Patton Valley Vineyard Lorna Marie Pinot Noir
cardoon: sheep ricotta, cardoon ash, pickled green strawberries, jam
pairing: 2016 Patton Valley Vineyard Rosé of Pinot Noir
sunchoke: chocolate “soil”, sunchoke ice cream