Although the crocuses are beginning to push through that cold winter soil, it will be at least another month before Portland markets begins to overflow with tender baby greens. In the meantime, we invite you to celebrate the relatively untapped bounty of winter that is locked inside root vegetables. We are bringing together two incredible Portland talents-- cookbook author and roots connoisseur Diane Morgan, and chef Kristen Murray-- for an exceptional menu that will thoroughly explore the infinite possibilities of root vegetables in four courses.|
Date: Sunday, March 3rd, 2013
Location: Cyril's at Clay Pigeon Winery. 815 SE Oak St, at corner of SE Sandy Blvd.
Cost: $65 not including gratuity. $30 wine parings with each course. *note full wine menu available by glass and bottle.
6:30 passed nibbles
*salsify wrapped in prosciutto (need to make sure salsify is still available, if not...then small potatoes will suffice)
*daikon ricotta "pops" w/ honey
*petite caramelized spice carrot w/prune
*beet capuchin- chicory, apple, blue cheese
*tea smoked fish w/salad of potato, fennel, dill, horseradish vinaigrette
*oxtail stew, parsnip cocoa nib crouton, pickled Jerusalem artichoke
"roll in the hay", hay panna cotta, carrot gelee, candied carrot
*chocolate beet red velvet cake w/ goats milk yogurt sherbet, chocolate handkerchief
*hop & chicory macaroons
Diane Morgan. Cookbook author.
Diane Morgan is an award-winning cookbook author, freelance food writer, culinary instructor, and restaurant consultant. She is the author of seventeen cookbooks. Her newest book, Roots: The Definitive Compendium with more than 225 Recipes was published by Chronicle Books in September 2012.
She has been involved in the world of food for more than 30 years. She spent six years in Chicago as a caterer and chef for an executive dining room. Leaving behind Chicago's blustery, frigid winters, Diane moved to the Pacific Northwest, settling in Portland, Oregon. Her focus shifted to teaching cooking classes and pursuing a career in food writing. Her first cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School won an IACP/Seagrams cookbook award and was followed by Very Entertaining: Menus for Special Occasions.
Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon Appétit, Fine Cooking, Cooking Light, Clean Eating, The Oregonian, Northwest Palate, and Edible Portland. She has appeared on the Today Show, ABC World News Now, CBS Early Show, The Food Network, Smart Solutions on HGTV, Seasonings on PBS and Good Day Oregon. In addition, for the past two years, Diane has consulted on the core menu, promotional seasonal menus and recipes for a Northwest chain of family dining restaurants.
Kristen D. Murray. Chef & Pastry chef.
From the time Kristen could walk, she was going to the bountiful farmers' markets in Southern California. "Farm to table" has had a great impact on Kristen's sensitivity to seasonality, fresh flavors and playful textures. Her great aunt and grandmother were amazing role models in the kitchen. Local farms and artisans have always been held close to her heart.
As a self-taught pastry chef, Kristen's fortunate and well-calculated culinary career has led her through some of the best kitchens in Los Angeles, San Francisco, New York, Boston, and France. After working under the tutelage of notable chefs like Claudia Fleming, Marcus Samuelsson, Christine Ferber and Barbara Lynch, she has honed her skills and learned to focus on her distinct style.
Murray relocated to Portland in 2008 to open Lucier restaurant and since it's closure has worked at notable restaurants in town, such as Paley's and Fenouil. In addition she has been a consultant to Ten-01, Little T American Baker and Cryil's. Kristen has also been heading the pastry program and teaching at The Chef Studio since 2009. She is currently working on her opening her own business and pastry shop.
Photo credit: Antonis Achilleos
Cyril's at Clay Pigeon Winery (View)
815 SE Oak St
Portland, OR 97214
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|