Portland chef Naomi Pomeroy dishes on her meat-themed restaurant, being a lady butcher, and how to make awesome pig cracklings.
From the article:
NP: We tend to get a lot of people who are so into food that they’ve either traveled here to eat here or eat food in Portland, or people that can afford it. That challenges me sometimes. I know it’s expensive for people. We don’t get a lot of young hipsters in here [laughs]. We don’t have a huge quotient of people under the age of 30.
But that’s not to say we don’t have them, because we do—the kind of people that have saved up their money to eat here. I actually really don’t think it’s expensive—$68 for the six courses, and then it’s $35 more if you get the six wine pairings. I know that it’s difficult for people to justify spending a hundred dollars on a meal, but as Americans we spend a lower percentage of our income than any developed nation on our food, and it’s really important to me to know that I can afford to buy grass-fed beef from a very small producer. It costs a lot of money to do that, and it costs a lot of money to buy wild-harvested foods.
But I’m also sad that not everyone can afford to eat here. Maybe I’m going to start some kind of a program [laughs], like an assistance program. I don’t know, or I’ll do a weekly gift certificate giveaway, or something. I don’t like not being reachable to everybody.