Farm Spirit 3rd Visit — Portland OR (10/2016)

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I managed to find the time to make a Fall visit to Farm Spirit.  There were some physical changes to the space.  But they had also changed the format, which I did not realize.  When booking, I had noticed that the early seating was cheaper than the late seating.  I figured this was just reservation management, but I found out that the earlier seating had a smaller number of courses. When I bought the ticket for the dinner, I also pre-purchased the alcoholic pairings.

They put up some new shelving since the last visit.

We started out with some homemade rye bread and olive oil butter.

This was followed by mushroom tea, which was made by steeping dried porcini mushrooms and adding a little bit of chive.

The next dish was a kohlrabi taco, made with a kohlrabi slice and filled with walnuts spiced with cumin and allium, cultured cream made from pepita (pumpkin) seeds and some cilantro for garnish. This was a nice combination of crunchy texture and creaminess.

The next course was a herb fritter made with flour and kohlrabi shavings, with dill and fermented sunflower cream.

For the full write-up, click here

 

Next up was a beet salad with roasted golden beets dressed with pinot noir vinegar and hazelnut oil, and garnished with, fermented mushrooms and fried hazelnuts, smoked kestrel beet purée, komatsuna (Japanese mustard spinach), and a yogurt made from hazelnut milk enriched with fermented mushrooms.

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Castangna 2nd Visit — Portland OR (7/2016)

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On this mid-summer return to Portland, I debated whether I was going to go back to Castagna for a second visit.  I decided to go back because I didn’t really find any other place that I wanted to go to, and it was summer, so I wanted to see what the offerings would be.  A few days before my arrival, I was able to book an early-evening reservation for that Saturday night.  Again, there were two menus to choose from and a variety of wines.

I went with the full Chef’s Tasting menu and a glass of Chardonnay from Mâcon.  Just as before, they offered an alternative/additional selection for the main meat course.  Instead of the pork (or in addition to), I could choose to have Japanese wagyu beef.  I asked about the pork, and it seemed like something I would like anyway, so I opted to decline the beef this time.

The first presentation was a refreshing “cocktail” course, with Hendrick’s gin, shiso leaf oil, and melon and cucumber juices.

The next snack was albacore tuna tartare in a kohlrabi wrapping and finished with fennel blossom, micro-basil leaf and basil oil.  This was a nice, creamy and crunchy bite.

For the full write-up, click here.

Farm Spirit 2nd Visit — Portland (7/2016)

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My first visit to Farm Spirit was in the late spring. I wanted to come back during mid-summer to see the full range of ingredients that they would be using to construct their menus.  I had booked a reservation for the late seating on a Friday.  A few days before I was scheduled to be there, I received an email from the chef asking for a favor – could I switch to the earlier seating because someone during my seating needed an extra seat at the last minute for a family member.  Since my schedule was flexible, I readily agreed.  The party was so grateful, that they paid for me to have the wine pairings with my meal.  As I had already pre-ordered the non-alcoholic pairing (which I really wanted to have), I opted to have both pairings with dinner.

The meal started with a carrot snack.  This was carrot custard with carrot tartare in the middle.  On top was carrot foam, carrot leaf and a carrot flower.

The beverage pairings were a blueberry spritzer made with blueberry vinegar, juniper and herbs and a Crémant de Loire (sparkling wine from the Loire region in France).

For the full write-up, click here.

Castagna — Portland OR (4/2016)

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After booking my reservation at Farm Spirit, I searched for modernist cuisine restaurants in Portland.  Castagna came up as a possibility.  They were bookable on Opentable.com and had availability for my free night, so it was easy enough to get a reservation.  I have to apologize for the sub-optimal photos.  This was my first use of a new camera which was supposed to allow for better pictures, but I obviously have to learn how to use it first!

The restaurant offers two tasting menus:  a Chef’s tasting menu and a Seasonal tasting menu.  The latter is a subset of the longer menu. During the reservation process, they ask if you know which menu is your probable choice.

They offered one buy-up option on the menu:  Japanese A5 wagyu beef could be substituted for the listed beef course for an additional $35.  I selected that option.

The dining environment was a standard white-tablecloth modern setting.

For my wine choice, I selected the white Burgundy they had paired up with the halibut.

The meal started with several snacks.  The first one was a beet chip, presented as pictured on the left.  I turned it over to reveal the smoked beef tartare.  There was a little bit of spicy hotness at the end.

For the full write-up, click here.

Farm Spirit — Portland OR (4/2016)

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I saw a short write-up on this restaurant just after it opened and decided I wanted to try it.  The cuisine is billed as fine-dining vegan, with an emphasis on using local ingredients.  They only serve a tasting menu with two main seating times (split into two sub-seatings).  They use Tock as their booking system and dinners are pre-paid.  You can pre-pay for the wine pairings or decide to order it when you dine.

The venue is all counter seating, where each sub-seating can handle up to six people (or maybe more with the two chairs at the end).

Obviously the menu is vegetarian only, but they did ask if I had any allergies.

There was a menu and place card for each place setting.  The reverse side of the menu had the pairings choices.  For this meal, I opted for the non-alcoholic one.

To get us started right away, they served a hot Whistle Red Fife roll with Oregon Olive Mill Arbequina olive oil and Jacobsen sea salt. Red fife wheat was the preferred bread wheat in North America in the 19th Century.  The bread was softly crusty on the outside and chewy at the same time.

For the full write-up, click here.