Monday, August 19, 2013
Monday, July 9, 2012
Over the past year, we've served up some large suppers (50 at our height) and we wanted to do something really focused and also that would feel more like a dinner party so we were excited to launch our summer egg-centric dinner series.
Our friend Tyler Hauptman, who works at Courier Coffee, recently completed his master sommelier studies and he brought the most amazing complements for the supper, see wine list below.
The final menu highlights both the chicken and duck eggs of Little Gnome Farm. We also branched out with flying fish roe infused with wasabi. We started off with chicken (confit, liver mousse) from Kookoolan Farms as a playful opening to the old "which came first?" question.
We made two different accompaniments for the chicken liver mousse and couldn't decide which to serve: I liked the maple vinegar the best and Cliff favored the pomegranate molasses gastrique. We put both out so guests could vote. They were all diplomatic and voted for, "both." Ha.
The Tao of Tea in Portland offers a really potent pine-smoked tea, aka lapsang souchong. We cold- smoked eggs with a mixture of sugar, tea, star anise for about 5 hours and then boiled them for 6:20 so they were still tender and the yolks oozed like a rich red-gold sauce onto the rice. In a nod to ochazuke, we brewed matcha (green tea) and poured over the rice.
Earlier in June we took an urban foraging class with Rebecca Lerner (her blog, Firstways is beautiful and inspiring), where we learned about the amazing edibles that are literally growing underfoot in our NE neighborhood. Inspired, we harvested Doug Fir tips from our neighborhood and used these to pickle mushrooms for the main plate. We intensified the locavore focus by decorating with flowers from Ariadne Garden, a community-based urban garden located just a couple of blocks away from us.
Cliff has just started making fresh pasta from scratch. He's a natural, and his pasta is so light and just beautiful to behold, especially as it's air drying in long thin sheets in the kitchen. It was fun to make pasta the Italian way and sauce it with spicy Korean red bean paste (gokulchang) and Bo Ssam-style beef. We amped up the egg intensity with shavings of cured chicken egg yolks onto the duck egg pasta. Yowza.
The vanilla bean and bourbon semifreddo is rich with egg yolks and formed the conceptual base for the "fried egg" visual for the dessert that is supposed to look like a diner breakfast of eggs, bacon and toast. The mango and saffron jelly made the "yolk," and rhubarb ribbon stood for the crispy bacon.
We're sketching the next menu and it might be a Momofuku meets the Lee Brothers (Korean plus Southern) mash up. It would be great to make ramen broth and we have this big ham in the freezer from our hog share and we're tossing around some ideas of what we'd like to do with it. Stay tuned!
Wednesday, May 16, 2012
Aside from the supperclub, I also do consulting work as part of Special Snowflake Studio. Here are some pics of my latest work, focusing on plant-based protein and upping the antioxidants on the plate to promote "Healthy Ageing Populations" in the Netherlands (yes, British spelling). I'm looking forward to seeing the recipes and accompanying text published in book form. Since I met Zack and Cat of The Center for Genomic Gastronomy last year, I've been fortunate to collaborate with them and develop recipes for 3 projects: Plantetary Sculpture Portland at Recess Gallery, Edible: The Taste of Things to Come exhibit at Science Gallery Dublin, and this latest, Healthy Ageing Populations Netherlands.
Below are all dishes created for the Netherlands project.
|Green Tea pasta with tender egg and brown butter sauce|
|Araucana eggs, matcha powder and tipo 00 flour|
|425-degree roasted cauliflower florets|
|Roasted Cauliflower soup with Seed Saver Granola|
|huitlacoche and corn: yowza|
|Who needs beef when you've got supergrains?|
|Huitlacoche, aka corn smut or Mexican truffle|
|Chickpea crepe (so simple: water, chickpea "flour," )|
|Chickpea, olive oil and Dutch cocoa cake|
|Beet, blueberry and rhubarb crumble|
Wednesday, March 7, 2012
Acknowledgements: include a huge thanks to kitchen staff Remy Jewell (there she is above frosting a cupcake on the fly!) and also to Cliff Allen of The People's Pig, Chief Quail Wrangler and all-around kitchen ninja. Many thanks to our volunteer diner/food runners and also to Tressa Yellig of Salt Fire Time Community-Supported Kitchen for curating the bar program and for contributing Skyr and a lovely Salad to the supper. Applause to Abraham King of Discourage Records for creating an amazing soundscape based on the evening's culinary themes. Thanks for closing out the evening with ABBA! And gracious thanks to Abby Fammartino of Abby's Table for hosting us in her lovely jewel box of a space. She also offers weekly supperclubs that focus on delicious foods that are free of gluten, dairy and soy, please visit her site to learn more.
And huge thanks of course to our adventurous, spirited, and so-very-kind diners. Cheers to you all and hope to see you again soon. Yours truly, Heather
Sunday, February 19, 2012
After much scheming and sketching, Cliff and I have hammered out a menu. That's the amazing Cliff Allen of The People's Pig (downtown at 9th/Alder). And we are excited that Tressa Yellig of Salt Fire Time is running the bar (think horchata and hibiscus tea) and contributing some food fun as well (see below). It's still a proposed menu and subject to change—something might catch our eye at the market, we might figure that there's too much of this or that, or want to add something at the last second. But this is a really good idea of what to expect for next Fri Feb 24. Tickets available via Eventbrite.
First, we always start with "Cocktails and Commerce." I encourage people to bring info or products for their cottage industries, DIY ventures. This has ranged from books to embroidered napkins to Japanese tea ceremony lessons. It's a great way to encourage people to mix and talk. So the first course of appetizers, small bites is served up while people circulate and chatter. After that, we all descend to table for the rest.
Oh, and a quick note: the genesis of the theme. I was thinking about how we are between winter and spring (I am seeing carpets of violets and crocuses and early fruit trees blossoms, yet I am still wearing wool and slogging through frost and mud and cupping hot coffee close to my chest). I love chilly winter splendor and the accompanying and necessary coziness that allows us to survive. My heart also leaps for spring and the promise of sun and more sun. So land of ice/snow made me think Scandinavia. But I wanted to include Icelandic recipes so it became, more properly, "Nordic." And then as a corollary, The Kingdoms of the Sun in the Americas, so Mayan/Aztec/Inca. There's more to say on that front as far as Pre-Columbian and etc. but I'll save that for later.
Skyr (Icelandic soft cheese). *Made by Tressa Yellig of Salt Fire Time.
Tuesday, January 17, 2012
|Flying Fish Roe, Shiso leaf, tofu custard and orange|
So I am riffing on the death/rebirth imagery with eggs and also with the food items that traditionally were buried in graveyards to cure and ferment (gravlax, kimchi). I was also struck by the intense color palette so I'm thinking about the color of bruises (pink, purple, yellow, green, blue) and inks dispersing underwater; we are also doing some stuff (I think) with shards and glass-fragility, fracture, food as "freeze frame." Also, I'm trying to work in something with ashes and also maybe with beer-recurring, high-frequency mentions in the poem collection. —excerpt from menu notes correspondence to Michael D'Alessandro, Publisher of Bedouin Books
|Gravlax and Buckwheat Blini|
Raise the dough,grate the cheese, lay down
I then tried to capture this visual with the za’atar heavy with green thyme on rounds of toast:
From this couplet I became obsessed with the idea of a yellow dessert. I loved these lines as they made me think of W.S. Merwin's "Separation:"
I thought about trying to line up the tiny lemon chiffon cupcakes like highway divider lines, but happily discarded the ideas as possibly impractical and too literal.
Saturday, September 24, 2011
Final Menu: Fabrication Feast at ADX 9.17.11
See full pic sets on our facebook.