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

PortlandFarmSpirit-58

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.

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

portlandfarmspirit-37

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.

Farm Spirit — Portland OR (4/2016)

PortlandFarmSpirit-12

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.