Yesterday I played stagiaire at a new restaurant south of Portland called (Five-O-Three.) Upon arriving in West Linn (after the 30 minute drive from No-Po) and checking the place out, I felt like I was back in The Pearl. When I met the Chef I immediately recognized him as a guy I worked with breifly at Fenouil. It’s a small industry, man….everybody knows everbody it seems!! He’s looking for someone to come in and write a dessert menu, and take ownership of the pastry segment of the business, essentially a pastry chef. So I busted out Charlie’s cream cheese dough and made a Red Pear Tart Tatin with a Blackberry Coulis. They seemed to enjoy it, and the chef asked me if I wanted to have a beer and eat. Of course!! So I had a couple Mirror Ponds while he fed me Tuna Tartare with House Made Old Bay Potato Chips, Slow Cooked Halibut with Andouille Sausage, Gnocci, Manila Clams & Orange Reduction, and Braised Beef Short Ribs with Horseradish Crust, O.C. farms Spinach and Potato Galette. As I was finishing that, I also tasted the Oregon Truffle and Gruyere Mac & Cheese, and that’s when I started to feel a little full. The Halibut was one of the best preparations of said fish that I have had, and The Mac & Cheese was one of those dishes that you think about, and have to drive and get it. I now have more on this blog about the restaurant then they do on thier website, I hope they offer me a job.
[...] in attendance with a mille feuille appetizer was Johnny Nunn, whom I staged with at 503. Ranking in as weirdest thing that I tried that night was Brussel Sprout Paper, and I cannot [...]