Reception Hors D’oeuvres

Seared Scallop and Dungeness Crab with Crispy Bone Marrow and Buddha’s Hand

CREATED BY: Matt Christianson

Urban Farmer, Portland

Haitian Gyro with Twice-Cooked Pork and Haitian Pikliz

CREATED BY: Elsy Dinvil

Creole Me Up, Portland

Eastern North Carolina-Style Shrimp Burger with Fried Shrimp Mousseline, Fine Chopped Slaw and Green Tomato Ketchup

CREATED BY: James Beard Semi-Finalist Maya Lovelace

Yonder, Portland

Pork Tamales, Chicken Tamales, Asparagus-and-Pepper-Jack Cheese Tamales with Red Garden and Green Tomatillo Salsa

CREATED BY: James Beard Award Winner Felipe Hernández

Los Hernández Tamales, Union Gap, WA

Northeastern Thai Beef Tartare with Avocado and Sticky Rice Chips

CREATED BY: Rassamee “Nim” Ruaysuntia

Lang Baan, Portland

Carrot Canapé with Carrot-Top Pesto

PRESENTED BY: Marshall’s Hâute Sauce

Olympia Provisions Grand Charcuterie

Assorted Olympia Provisions cured meats and house-made pickles

PRESENTED BY: Olympia Provisions

Selection of Chocolate

Piura, Peru, 70% Cacao – San Martin, Peru, 70% Cacao – Polochic, Guatemala, 80% Cacao

CREATED BY: Ranger Chocolate


Dinner Menu

Albacore Tuna with Sudachi, Garlic and Pepper

CREATED BY: James Beard Semi-Finalist Ryan Roadhouse



Foie Gras with Preserved Wild Mountain Huckleberries

CREATED BY: James Beard Award Nominee Justin Woodward


DRINK PAIRING: Stoller Family Estate 2018 Pinot Noir Rosé, Willamette Valley, OR

Chicory Salad with Chicken-Fried Rabbit, Spicy Honey Mustard, Radish Pickles, Fennel and Pecans

CREATED BY: James Beard Award Nominee Katy Millard


DRINK PAIRING: Maryhill Winery 2018 Proprietor’s Reserve Albariño, Columbia Valley, WA

Armenian Yogurt and Wheatberry S’pas with Mint, Walnut-Sumac Oil and Mushroom Kufta

CREATED BY: James Beard Award Nominee Bonnie Morales


DRINK PAIRING: Sunrise, Sunset: Lustre – Wilderton Botanical Distillate, Lemongrass Vanilla Syrup, Lemon Juice, The Bitter Housewife’s Cardamom Bitters, Cock and Bull Ginger Beer, garnished with a lemon peel

Corned Beef Soo-Yûk with Bone Marrow, Matsutake Broth and Brassicas

CREATED BY: James Beard Award Nominee Peter Cho

Han Oak

DRINK PAIRING: Adelsheim Vineyard 2015 Breaking Ground Pinot Noir, Chehalem Mountains, OR

Grilled Octopus Escabeche with Green Chickpea and Mint Salad, Hummus and Saffron Vinaigrette

CREATED BY: James Beard Award Winner Vitaly Paley

Paley Hospitality

DRINK PAIRING: Stoller Family Estate 2017 Reserve Chardonnay, Dundee Hills, OR

BBQ Oregon Goat Tamale, Mole and Smoked Queso

CREATED BY: James Beard Award Semi-Finalist Doug Adams


DRINK PAIRING: King Estate Winery 2016 Domaine Estate Pinot Noir, Willamette Valley, OR

Oxtails with Haitian Spices, Fried Ripe Plantains and Sauce Ti Malice

CREATED BY: James Beard Award Semi-Finalist Gregory Gourdet

Departure Restaurant + Lounge, Portland

DRINK PAIRING: Port-Au-Prince: Banana Shrub, Black Pepper-Clove Syrup, Smith Tea Lord Bergamot Tea and Coconut Sugar


SERVED ON: Steelite service ware.

Ranger Piura Chocolate Custard, Oregon Pear Trifle with Whipped Mascarpone and Sea Salt Palmier

CREATED BY: James Beard Award Semi-Finalist Tim Healea

Little T American Baker

DRINK PAIRING: The Nutty Scotsman: Balvenie 12yr Double-Wood Single-Malt Scotch, Disaronno Amaretto, St. Elizabeth’s All-Spice Dram, Bull Run Barrel-Aged Bitters by The Bitter Housewife, garnished with Luxardo cherry


Finca El Puente Gesha Coffee courtesy of Stumptown Coffee Roasters

Lavender Black (Black Tea) and Red Nectar (Herbal Infusion) Teas courtesy of Smith Teamaker

Thank You – to the following for their generous product donations to our participating chefs.

Gregory Gourdet • Justin Woodward

Tim Healea • Vitaly Paley

Gregory Gourdet

Peter Cho • Vitaly Paley • Ryan Roadhouse • Justin Woodward

Tim Healea

Gregory Gourdet