Planetary Sculpture Series: Portland
A collaboration with the Center for Genomic Gastronomy
Check out our FB page for more pics
We worked with Zack and Cat of Center for Genomic Gastronomy along with the amazing interns of the PNCA MFA in collaborative design program--Emilie, Emma and Francesco. Thanks to Cliff, Ray and Tyler, we were able to pull off three dinners in four weeks. We've finally just recovered. Ha. We're now working on another collaboration with the CGG: the Lisbon Architecture Triennale conference. Three themes explored through menus, weekly dinners set at an eighteenth-century palace. The tabletop is a mirrored hexagon. It's pretty amazing. I'll be posting more pics for that in future. But for now, here is the final menu posting. For more info about the topics/themes, see the CGG blog on this summer's portland planetary sculpture series.
1. CASCADIAN STARTERS
Willamette
Valley Wheat Bread
Farmer’s
cheese
Rhubarb
and ginger compote
Crushed
greens and garlic with fennel flowers
Summer
vegetables stuffed with sausage and fennel pollen
Summer
vegetables stuffed with barley and almonds
Cascadian Cocktail: Carbonated Benson Bubbler
water, Doug Fir essence, nettle and raspberry leaf tea
2. CASCADIAN PLATE
Pacific
gelatin: halibut bones, crab shells, oyster liquor, seaweed
(vegan
sub: seaweed and mushroom broth, agar)
chervil
leaf
Pickled
mushroom with red onion and mint
Cured
Salmon (smoked pine black tea, juniper, star anise, cinnamon)
Tender
quail egg, black pepper and litsea cubeba essences
Buckwheat
cake (vegan sub: carrot curls)
Fennel
Dill butter
Dungeness
crab, radicchio
Hazelnut
and hops flower iced cream (vegan sub: coconut milk, hazelnut, hops)
Bee
pollen
Doug
Fir oat granola, marionberry, doug fir needles (Doug Fir Sugar)
3. WHEAT STORY
Korean
dang myun sweet potato noodles FRIED
Japanese buckwheat soba noodles
American durum wheat semolina pasta
sesame
dressing
Shiso
leaf, kimchi
Black
garlic puree
cured
egg yolk
purslane,
radishes
4. COBALT 60 BBQ Plate
Pork
shoulder wrapped in hay and green walnuts (vegan: meat subtitute) SLICES (veg
sub artichoke flower + lemony mayo)
Crisped
pork belly
Cobalt
60 sauce version 1: BBQ
Red Cabbage
5. DE-EXTINCTION DELI
roast
squab (vegan sub: tofu)
beet
blood
black
soy squab claw
beet
ball
pickled
green strawberries and mustard seeds
smoked
green wheat, pumpkin seeds, micro carrot
6. SWEET FINISH
Mini
shortcakes
soured
cream
cherry
with butter and heavy cream caramel
black
and red currants
urban-foraged
fruit
jasmine
pearl and white nectarine sorbet in apricot half
