Here’s Chef’s Bluefin Tuna Sashimi and Hamachi Tartare with Yuzu, Kosho, Green Apple, Beet Chips, and Balsamic Brown Butter. This was the first course his Oregon Food & Wine Feast, which he did for the James Beard house in New York this month. This past monday we re-created experience for some PDX high rollers and media types. Chef commented on how the dinner was a little easier to pull off at The Beard House, as our back kitchen is a little tight on plating space. Also delicious was Seared Sea Scallop with Stewed Oysters, Buttered Leeks, Tarragon Oil, and American Caviar. There were some cool passed apps, but I only got a blurry picture of the Foie, ’cause we were busy plating. For the dessert course, he had me prep his bomber Goat Cheese Panna Cotta, pictured below. I was stoked to learn this one, because it had great flavor, texture, and was way easy to bank together. The brunoise pears took was time consuming, but well worth the effort. You can view the full menu here.
That looks like a very busy night… what a great place to work! Thank you for such awesome desserts the other night! Shana and I loved our dinner at 10-01, and we will be back again for sure. It’s too bad the apple tart isn’t staying on the menu, (it was really really well done!) but your bread pudding dish was perfect!
Hope to be back in March!
-Scott and Shana
Thank you for coming in!! We were all excited to learn you came to 10-01 because my blog! Looking forward to seeing you in March!