Carmine Menu & James Beard Nomination! Greetings! Please join us in congratulating Justin Woodward for once again being nominated for Best Chef Northwest! The James Beard Foundation will be in town on November 23rd with PDX Roots 2019: an unforgettable evening at The Nines Hotel hosted by Gregory Gourdet and Departure Restaurant+Lounge. The ten course…
Castagna Restaurant
Castagna – G R E E N
The Green Menu Tomorrow, Chef Justin Woodward is debuting the Green Menu, the second in our Explorative Dinner Series, and we can’t wait to share it with you. Starting Wednesday, July 3, this menu features seasonal ingredients, including green almonds, verbena, sorrel, green garlic, and more, prepared in fun and playful ways. The Green Menu…
Spring 2019 at Castagna
New Dishes for Spring Spring has fully arrived here in Portland and on our menu. Some of our current seasonal dishes on our Chef’s Tasting Menu include: Spring Terrarium with onion custard, peas, and edible flowers (pictured above) Rhubarb, sweet cicely, molasses Halibut, oxidized green almonds, wilted sorrel (pictured below) To make the Halibut dish,…
Castagna Turns 20
View this email in your browser Celebrating 20 Years Castagna turns 20 this month, and we can’t help but reflect on how far we’ve come since our opening in 1999. Rather than celebrating with a throw-back to the past, we’re looking ahead to the future with the launch of a new Explorative Dinner Series on…
James Beard Award Semifinalists and March Events
Chef Justin Named a James Beard Award Semifinalist Huge congratulations to Chef Justin Woodward for being named a 2019 James Beard Award semifinalist for Best Chef Northwest. We’re incredibly thankful for his leadership and creativity at both Castagna and OK Omens, and we wish him luck! View the full list of semifinalists here; nominees will…
New Dishes at Castagna February 2019
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…
Upcoming Events: Oregon Truffle Festival, Classic Wines Auction, and More
Upcoming Events with Chef Justin Woodward and Sommelier Brent Braun We have some very exciting events happening in the coming months, and we hope you’ll join us for the food, wine, and festivities. Chef Justin will be a featured guest at The Oregon Truffle Festival’s four-course dinner celebrating James Beard’s culinary legacy at Domaine Serene…
Autumn Tasting Menu and the Upcoming Holiday Season
Fall Tasting Menu and More at Castagna The weather is changing and we’re delighted to share a new seasonal menu with you at Castagna. This menu features an array of Pacific Northwest ingredients from some of our favorite local farms, including Viridian and Groundworks farms, as well as produce from our own garden. Some of…
Summer Updates & INPC Dinner
Summer Announcements Summer is upon us and we couldn’t be more excited for sunshine and bright, flavorful dishes! We are currently showcasing local delights such as Dungeness crab, with lemon basil and cucumber, and Aged duck with bay oil and strawberry. In addition to exciting menu changes, we are proud to announce Wine Enthusiast magazine…
Paul Bocuse Dinner
Castagna & St. Jack Present An Ode to Paul Bocuse We are enormously excited to be a part of this event, in memory of the late, great Chef Paul Bocuse. A prominent chef, with significant contributions to French cuisine via gastronomy and a focus on fresh, quality ingredients, Bocuse grew to be a highly admired…