Eye Candy: Beets and Berries

Matthew Lighnter's beets, berries, and meringue at the James Beard House Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon. See more photos of his menu here.

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On the Menu: Portland’s Rising Star

Matthew Lightner A recent JBF Rising Star Chef semifinalist and one of Food & Wine’s 2010 Best New Chefs, Matthew Lightner has been getting attention for his bold new way with seasonal cuisine at Portland's Castagna. He's taking over the Beard House next Wednesday, and we can't wait for a taste of his understated yet enticing menu. You can make a reservation by clicking here. Hors d’Oeuvre Lardo and Tomatoes on Brioche Salmon on Rye Toasts Cheese Puffs with Garlic Aïoli Crispy Pigs’ Ears with Radishes and Hazelnuts Pairing: Matello Ribbon Ridge Pinot Gris 2009 Dinner Willamette Valley Onion Salad with Caramelized Allium Vinegar, Herbs, and Crisp Vegetables

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