Pea Salad with Crispy Prosciutto & Oregon Hazelnuts
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
“Half-Baked” Cookie with Caramel and Jacobsen Sea Salt
Recipe by Executive Chef Althea Grey Potter
Oui!
www.sewinecollective.com/oui-wine-bar-restaurant
New Potatoes with aged butter and wild pea powder
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Peach and Burrata Tartine
Recipe by Executive Chefs /Owners Corrie and Wesley Reimer
HITHER
www.hithermarket.com
Aburi Shime Saba with Ponzu and Koji oil
Recipe by Executive Chef /Owner Joshua Dorcak
MÄS
www.masashland.com
Churros with Mexican Chocolate Sauce
Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Layered Hazelnut Mousse Bar
Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Tarte au Chocolat
Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes
A perfect companion to Armagnac.
Crostini of Arugula, Thick Cut Bacon, Red Anjou Pear, Mostarda & Goat Cheese
Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com
Life on the Flats
South Puget Sound is home to some of the most famous oyster appellations in the U.S. We visit Taylor Shellfish Farms on Totten Inlet, now in its fifth generation as a family-owned business.
Galette of Pear, Blue Cheese & Piment d'Espalette
Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com
OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy
Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
