Michael Stanton and his team at the James Beard House
Cocoa-Dusted Baked Brie and Oregon Apricots
Smoked Carlton Farms Pork Belly Ruebens
Housesmoked Duck and Mango Brochettes
Seared Diver Scallop with Cauliflower–Black Truffle Purée and Truffle Cappuccino
Michael Stanton plates his scallop dish in the James Beard House kitchen
Hudson Valley Foie Gras au Torchon with Oregon Huckleberry Compote on Brioche Toast
Dungeness Crab Agnolotti with Vanilla Beurre Blanc and Petite Herb Salad
Oregon Rabbit with Buttered Leeks and Oregon Black Truffle–Beet Broth
Cattail Creek Lamb Loin with Parsnip Purée, Piquillo Peppers, and Eggplant Caviar
Chocolate Duo > White Chocolate–Blood Orange Pot de Crème and Jivara Chocolate Kit Kat
Dinner

Oregon Heirloom

Michael Stanton

The Heathman Restaurant & Bar at the Heathman Hotel, Portland, OR

An alum of iconic restaurants like Lespinasse in New York and La Cachette in Los Angeles, seasoned chef Michael Stanton is now at the helm at Portland’s Heathman Restaurant & Bar, where he serves French-inflected American cuisine with his signature finesse. For this dinner Stanton has designed a menu that will highlight Oregon's bounty.

Event photos taken by Philip Gross.

MENU

  • Hors d’Oeuvre    

    • Cocoa-Dusted Baked Brie and Oregon Apricots
    • Smoked Carlton Farms Pork Belly Ruebens
    • Housesmoked Duck and Mango Brochettes
    • Housesmoked Salmon Sandwiches
    • The Heathman Passion Cocktails
    • Portland Pepper Delicious Cocktails
  • Dinner

    • Seared Diver Scallop with Cauliflower–Black Truffle Purée and Truffle Cappuccino
    • Château Ste. Michelle Eroica Gold Riesling NV
    • Hudson Valley Foie Gras au Torchon with Oregon Huckleberry Compote on Brioche Toast
    • Château Ste. Michelle Eroica Gold Riesling NV
    • Dungeness Crab Agnolotti with Vanilla Beurre Blanc and Petite Herb Salad
    • Château Ste. Michelle & Dr. Loosen Eroica Riesling 2008
    • Oregon Rabbit with Buttered Leeks and Oregon Black Truffle–Beet Broth
    • Domaine Drouhin Pinot Noir 2006
    • Cattail Creek Lamb Loin with Parsnip Purée, Piquillo Peppers, and Eggplant Caviar
    • Col Solare 2002
    • Chocolate Duo > White Chocolate–Blood Orange Pot de Crème and Jivara Chocolate Kit Kat
    • Inniskillin Cabernet Franc Icewine NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 09.28.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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