Higgins Restaurant Brings Back a Favorite Fall Tradition: Forest Mushroom Dinner set for November 10-12
PORTLAND, Ore.—Oct. 27, 2020—Higgins, Portland’s pioneering farm-to-table restaurant, is bringing back a favorite fall tradition: its annual Forest Mushroom Dinner, featuring a five-course vegetarian menu of hand-foraged fungi. The three-day event will take place November 10-12 from 5 to 10 p.m.
The Forest Mushroom Dinner menu starts with a forest mushroom cappuccino; a second course features nori rolls of tamari and ginger glazed matsutake with a toasted sesame spinach salad, followed by pakoras of cauliflower mushrooms with quince and green chili and cilantro almond chutneys. The main course is kalitsounia—crispy Cretan goat cheese pies with truffles, porcini and arugula. For dessert, look for a candy cap mushroom poached pear bread pudding with a ginger crème anglaise.
Higgins’ Forest Mushroom Dinner will showcase six different types of mushrooms: golden chanterelle, which are rich golden in color with a fruity, sweet spice flavor; matsutake, the most prized mushroom of Japan, with rich piney, musky and spicy aromas; cauliflower, with a mild peppery flavor and chewy texture; porcini, with an intensely nutty and earthy flavor and bouquet; Oregon black truffle, offering a deep forest flavor with hints of port wine, sweet spices and chocolate; and candy cap, named for its pungent, candy-like fragrance that’s reminiscent of maple syrup, vanilla and curry spices.
The Forest Mushroom Dinner costs $75 per person. Reservations are strongly recommended and can be made by calling the restaurant at 503-222-9070. To ensure the safety and comfort of its guests, Higgins has rearranged its dining room to address capacity and traffic patterns, installed new tabletops and plexiglass partitions, and added HEPA filter air purifiers with UV light sanitizers in each dining room.
About Higgins Restaurant
Higgins Restaurant, Oregon’s original farm-to-table restaurant, opened in 1994 with chef and co-owner Greg Higgins using his close ties to Pacific Northwest farmers to spearhead his pioneering menus, which eventually landed him a 2002 James Beard Award as Best Chef Northwest. Co-owned by Greg Higgins and Paul Mallory, the landmark restaurant prides itself on service, dedicated wine and spirits offerings, a world-class beer program, and a showcase of the bounty of the Pacific Northwest.
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