Back in the spring I was invited to a media preview of Beast in NE Portland, Oregon to see the changes they were making in their menu. This is the first time they have made any major changes like adding pasta. Course after course I was totally blown away.
The meal kicked off with Mishima Farms Wagyu Carpaccio shown above made with rosemary and hazelnuts, smoked olive oil, and toasted rice. This was paired with Ameztoi Rubentis 2015 from Basque, Spain.
Next course was Roasted hen with caramelized onion agnolotti lava beans, fresh horseradish chive oil and jus. This was paired with a Goodfellow Family Cellars Pinot Gris ‘Clover’ 2014 from Willamette Valley, Oregon
The course that surprised me the most was the salmon. I do not eat fish, but their olive oil poached salmon was phenomenal. It was served with crispy new potatoes, chaterelles, ramp butter, and purslane. The wine with this course was Teutonic Wines Pinot Noir ‘Bellpine’ 2014 from Willamette Valley, Oregon.
The sale was little gem lettuce with a cured duck egg, Easter egg radishes, burnt sweet onion ranch dressing. The wine was Florent Rouve Arbois Savagnin 2010 from Jura, France.
Next up was Shaft’s blue cheese Ken’s walnut levain with red onion marmalade, smoked honey, and Chelan cherries. The wine was Trisaetum Riesling Coastal Range 2014 from Willamette Valley, Oregon.
Chilled Strawberry Soup with vanilla roasted rhubarb orange palmiers, and cocoa butter mousse paired with Domaine du Pas Ste Martin ‘La Vie en Rose’ NV from Loire Valley, France.
The meal ended with a Foie Gras bonbon served on peanut butter shortbread.
Chef Naomi Pomeroy came out with a book the week of Feast! You can get it on Amazon.