Planetary Sculpture Series: Portland with CGG FInal Menu

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