The Suttle Lodge in Sisters continues its tradition of inviting some of the region’s best chefs to cook memorable dinners in the cozy forest setting from winter through spring. As past guests can attest, these intimate dinners have a certain magic to them—relaxed chefs serve beautiful dishes for tables to share, and strangers become friends beside the warmth of the big fireplace. For this year’s winter chef series, all of the culinary talent is coming from Portland, including many of the city’s most beloved restaurants: St. Jack, Laurelhurst Market, Pok Pok, Castagna/OK Omens, Olympia Provisions, newcomer Grand Army Tavern, and a reunion for the chef and sommelier of Fenrir.
Justin Woodward and Brent Braun of Castagna and OK Omens will be doing an OK Omens-style dinner at the Lodge on Saturday, March 9th. The dinner begins at 6pm and is served family-style. Tickets are $100 per person and includes dinner and gratuity. Link to purchase tickets here. Special wines by the glass, selected by Sommelier Brent Braun, will be offered a la carte.
Chef Justin is doing an Asian-inspired menu:
Banh mi, country pate, chicken liver mousse, pickles and herbs
Baguette, herb mayo, Sriracha, jalapenos, pickles, Thai basil, cilantro, mint, lime
Amberjack, shiso, radish, chips and dip
Cured slices of kanpachi, shiso, avocado, lime leaf
Clam congee, grilled halibut, brassicas, pickles
Broken jasmine rice, brown butter, fried shallots
Market vegetables, garden herbs, bagna cauda
Herbs, veggies, hummus puree
Grilled marinated pork with spring onions, Bibb lettuce, radicchio, and spiced potato salad
Glazed old fashioned doughnut