New Dishes from Chef Justin Woodward
We’re thrilled to announce new dishes at Castagna, full of seasonal ingredients and warming, savory flavors for winter.
Highlights include Oden with house-made red miso tofu, root vegetables, and a sauce made from roasted vegetable trimmings and red Sichuan peppercorns; Roasted Squab glazed with pickled wild mountain blackberries, served with roasted kombu seaweed, pickled nira, and caramelized onion purée seasoned with tamarind; and Satsuma with spruce ice cream and lime leaf oil.
Our kitchen has also been receiving fresh fish boxes from Japan, full of unique and special kinds of fish such as unicorn fish, sea bream, and opaleye. It’s a fun and exciting challenge for our culinary team, as we never know in advance what we’re going to receive.
We’d love to share these new dishes with you. To make a reservation, click on the link below.
On Saturday, February 16th, Chef Justin will be a featured guest at The Oregon Truffle Festival’s sold-out dinner celebrating James Beard’s culinary legacy. He’ll prepare a four-course meal featuring Oregon truffles alongside chefs Rachel Yang, John Sundstrom, and Jason Kupper.
On Tuesday, February 19th at 6:30 pm, Winemaker Andy Young of St. Reginald Parish will join us at OK Omens for a Classic Wines Auction Winemaker Dinner, benefiting local nonprofit organizations supporting children and families in our community. Tickets ($150 per person) can be purchased here.
On Saturday, March 9th at 6 pm, Justin and Brent will head to The Suttle Lodge in Sisters, Oregon for a guest chef dinner in the playful style of OK Omens. This family-style dinner is $100 per person including food and gratuity. Wine pairings selected by Brent will be available for purchase by the glass. Tickets are available here.
Sending you our best,
– Brent, Justin, and Monique