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On the Menu: Portland Panache



March 24, 2011


Chris Carriker While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée Pheasant Boudin Blanc with Housemade Prune–Port Mustard Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles Pairing: Firesteed Riesling 2008 Dinner Housemade Charcuterie > Wild Boar Rillettes, Rabbit Mortadella, Pâtés, and Salume, Served with Mustards and Crackers Pairing: Firesteed Riesling 2008 Steamed Black Cod with Goat Cheese Coulis, White Asparagus, Almonds, Wood Sorrel, and Almond Oil Pairing: Citation Chardonnay 2008 Pear Wood–Smoked Trout with Cucumber and Zucchini Pickles, Red Onions, Crisp Fingerling Potatoes, and Caramelized Onion Purée Pairing: Firesteed Pinot Noir 2006 Silvies Valley Ranch Young Beef Two Ways > Slow-Cooked Brisket and Grilled New York Strip with Early Spring Vegetables, Wild Mushrooms, and Bone Marrow Ravioli Pairing: Citation Pinot Noir 2001 Goat’s-Milk Panna Cotta with Caramel Anglaise, Honeycomb, and Hazelnut Shortbread Housemade Nocino