Renata Chef Matt Sigler has shared his all-seafood menu for the July 6 Outstanding in the Field dinner on Netarts Bay with Jacobsen Salt Co. With wine and beer pairings from Cameron Winery and Cascade Brewing. Event details here. More info in my previous email – scroll down!
The Menu | Outstanding in the Field | July 6, 2017
Host farmer: Ben Jacobsen, Jacobsen Salt Co.
Guest chef: Matthew Sigler, Renata
Grilled oyster w/ noyaux mustard butter
Beef tartare w/ seabeans, cured egg yolk, anise hyssop, lovage
Tuna crudo w/ peperonata, peach
Squid ink crostini w/ sea urchin, strawberry sofrito, lovage
Jacobsen salt baked salmon w/ charred beets, cucumber, bay leaf yogurt, elderflower, dill
Seaweed calamaretti w/ porcini ragu, bacon seaweed, English peas, fiore sardo
Netarts seafood boil w/ Dungeness crab, clams, Tuna sausage, corn, pole beans, grilled bread (crab butter)
Polenta cake w/ bee local macerated berries, manhattan NW zabaglione, honeycomb sugar