Jolie Laide: Omnivore's Tasting

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Jolie Laide: Omnivore's Tasting
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Jolie Laide: Omnivore's Tasting says
Experience JolieLaide PDX's 12 course vegetable-forward omnivore menu where they explore unique textures and flavor combinations to showcase the highest quality produce sourced from Portland's local farmers.

About the chef: Vince Nguyen was previously the sous chef at Daniel Patterson's Coi Restaurant. He also staged at René Redzepi's famed Noma, as well as cooking at LA's Providence and Portland's Castagna.

Two dates, four seatings -- book tickets below!
April 3, 6pm:
April 3, 8pm:
April 10, 6pm:
April 10, 8pm:



*A flavorful tea of roasted, 6-hour simmerd apples and a few drops of fresh lovage oil

*Chiogga beets flavored with black lime and smoked beef fat. Served with beet purée and dried milk skin.

*Raw, shaved butternut squash is marinated in cara cara orange juice and shio koji. Endive is dressed with cream and cara cara orange juice, and these are enriched with a frozen uni powder.

*Roasted crosnes (Asian artichokes) served with chicken skin grilled over Japanese charcoal with sorrel wilted in smoked chicken fat and a burnt onion chicken jus.

*Charred Washington razor clams with salsify (root veg) cooked in clam juice and served with pressed juice of roasted peppers.

*Sous vide and seared lamb sweetbreads, with a light, roasted garlic jus and young chard leaves perfumed with fresh lavender.

*Roasted shiitake mushrooms cooked in sour beer until glazed and served with tender spinach brushed with smoked soubise.

*Steamed, hollowed, and fried yam skins served with a yeast-flavored roasted apple purée.

*Ricotta ice cream with warm, freshly-made ricotta and tarragon-flavored grapefruit cells.

*Caramelized onion ice cream served with frozen roasted white chocolate and fresh pomegranate syrup.

*Soy milk yuba custard set in a bowl and topped with a fresh carrot/ginger granita.

*A tea of roasted, cooked pears and a few drops of juniper oil
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By: Feastly

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