Monday, August 19, 2013

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

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

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)
 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)

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

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

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

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