On the Menu: Pork Belly with Bibimbap Rice + Sunchoke KimchiMaggie Borden
September 22, 2016
Here’s a taste of what’s on tap today at the Beard House.
Modern Taste of Oregon, 7:00 P.M.
Joe Kim, 5 Fusion, Bend, OR
At Oregon gem 5 Fusion, three-time James Beard Award semifinalist Joe Kim crafts sophisticated, Asian-inflected cuisine inspired by his multicultural upbringing. We’ve invited this inventive chef to showcase his global ethos through a contemporary treatment of the Beaver State’s finest from land and sea, with dishes such as Dungeness Crab Hot Dogs with Yellow Mustard; House-Cured Oregon Wagyu Beef Pastrami with Sauerkraut on Rye Mantou; and Heritage Farms Pork Belly with Bibimbap Rice, Sunchoke Kimchi, and Gochujang.
See the full menu below:
Oregon Meets NYC
Dirty Water Dogs > Dungeness Crab Hot Dogs with Yellow Mustard
Cheesecake > Shallot–Potato Cheesecake with Caviar
Pastrami on Rye > House-Cured Oregon Wagyu Beef Pastrami with Sauerkraut on Rye Mantou
Bagels > Rockin’ Dave’s Miso Bagels with Foie Gras Cream Cheese
Rian Steen's Huckleberry Manhattans
Bendistillery's Passionate Chameleon Cocktails > Bendistillery Crater Lake Vodka with Passion Fruit, Strawberry Ice, and Soda Water
Domaine Drouhin Pinot Noir 2014
Elysian Brewing Company Oddland Peppercorn Saison
Seafood Trio > Live Lobster Sashimi with Ponzu; Northwest Spot Prawns with Melon and Shiso; and Carbonated Kumamoto Oyster with Mignonette
Argyle Winery Sparkling Brut 2013
King Salmon–Wrapped Scallops with Wild Mushrooms, Yuzu, and Truffles
Adelsheim Pinot Gris 2014
Heritage Farms Pork Belly with Bibimbap Rice, Sunchoke Kimchi, and Gochujang
Alexana Revana Vineyard Riesling 2015
2 Sisters Ranch Oregon Waygu Beef with Spiced Brussels Sprouts and Kabocha Purée
Doubleback Cabernet Sauvignon 2011
Chocolate–Hudson Valley Foie Gras Semifreddo with Oregon Berry–White Chocolate Cake
Terrapin Cellars Tempranillo 2013
For all upcoming Beard House dinners, check out our events calendar.