The James Beard Foundation Dinner on Sunday at the Multnomah Club was one of the most sought-after events in some time. We took some pictures so you can see what it was like. Please excuse the cell-phone quality – we were busy eating.
Anne Amie Vineyards
Chefs from the Art Institute
Capriel & John’s Brown Butter Blondies with Caramel Ganache and Bacon Brittle
Little Bird: Eel Pot -au- feu
Jenn Louis of Lincoln & Sunshine Tavern
Castagna Chef Matthew Lightner
Naomi Pomeroy
Butter Poached Lamb Pastry, Pickled Sour Cherry, Spring Herb Salsa Verde
Herbed Ricotta Gnocchi, Dungeness Crab & Preserved Lemon. photo ©John Valls
Silvies Valley Ranch Beef Tartar & Carpaccio
The twice cooked sunchoke with yogurt and pine.
casey says
I think the photo you have labled as the smoked salmon was actually the twice cooked sunchoke with yogurt and pine.
JandJ says
We had a lot of fun at this event. Really, all of the dishes were great, particularly considering the difficulty of serving this many people in that short a time. Came early thinking we’d be ahead of the crowds — big mistake. Place was packed by 4pm and it was much easier to get around by 5 or 5:30. Was a great way of highlighting the amazing talent we have right here in Portland.
adam says
We had a great time as well. Andy Ricker’s pork dish, Jenn Louis’ pasta, and the chickpea fries from Park Kitchen were all fantastic!
John Osburn says
Agreed, there were lots of great bites there. And the unagi pot au feu and the sunchoke with yogurt and pine were…just ridiculous.
dragonfish says
I went back twice for the sunchokes!
pearl district says
This really turned out to be a nice event despite some of the buzz in the chef community leading up to it. Everyone involved should be very proud–from the chefs to the sponsors. Portland showed really well, and the MAC Club was a much nicer venue that everyone expected.