Cooking from the Source in the Pacific Northwest Wildwood Restaurant - Portland Oregon Thu, 25 Oct 2012 21:39:41 +0000 en hourly 1 Lompoc Brewer’s Dinner 11.09 Wed, 03 Oct 2012 21:49:14 +0000 Wildwood Wildwood’s Paul Kasten and Lompoc Brewmaster Bryan Keilty
are pairing up to create a multi coursed beer dinner!

Friday, November 9th at 6:30pm in Wildwood’s Wood Room
$65 includes food, beer, and gratuity

cheddar kimchi arancini
season’s greetings

salt cod agnolotti, fumet, microgreens, crispy shallots,
preserved lemon, cherry tomato
kick axe

chanterelle stuffed turkey leg, oyster bread pudding,
cherry mostarda, crispy Brussels
cherry christmas

cherry bomb roasted pork loin, fork mashed celery root,
porcini, cherry bourbon jus
cherry bomb / red raison

stout braised beef chile relleno, pan roasted pumpkin,
cherry porter

bayley hazen blue, candied walnuts, honey,
semolina crackers, dried fruit
bourbon barrel aged old tavern rat

email for reservations

Paul Kasten
Paul Kasten                                                Bryan Keilty

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Thanksgiving at Wildwood 11.22 Mon, 10 Sep 2012 22:22:00 +0000 Wildwood Celebrate Thanksgiving at Wildwood
reservations are available from 2:00 PM to 7:00 PM
please call 503.248.9663 to reserve a table

2011 Thanksgiving Menu
-please note, the below menu will change for 2012-


roasted pumpkin and fatalii pepper soup 9
crème fraîche, crispy sage

mixed chicory salad 10
shaved celery, grana padano, toasted walnuts

grilled carrot and golden beet salad 10
cilantro, lentil cracker bread, feta

leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers, grana padano

skillet roasted mussels 16
garlic, sun dried tomatoes, saffron, grilled levain

caramelized onion and roasted apple pizza 16
buttermilk blue cheese, sage

slow cooked lamb ragout 11
creamy polenta, caper salsa verde

mixed fall greens 10
radishes, oregano vinaigrette, soft goat cheese

russet potato gnocchi 13
baby turnips, roasted cauliflower, bagna cauda, black truffles


crispy confit leg of muscovy duck 23
caramelized sunchoke purée, delicata squash, pancetta, quince

apple wood smoked turkey 25
chanterelle mushroom stuffing, mashed potatoes, cranberry sauce, roasted pan gravy

clay oven roasted pork chop 25
curried pumpkin, roasted apples, sweet leeks, brussels sprouts

coal roasted dry aged rib eye 27
duck fat roasted potatoes, creamed spinach, brussels sprouts, chanterelle mushrooms

grilled hawaiian tombo tuna 27
grilled fennel, roasted peppers, crushed potatoes, chorizo vinaigrette

slow cooked lamb shank 26
creamy potato-cardoon gratin, prosciutto breadcrumbs, olive tapenade

chanterelle lasagna 20
caramelized onions, celery root purée, roasted garlic, crispy leeks

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Portland Dining Month Thu, 31 May 2012 21:51:45 +0000 Wildwood Wildwood is offering a 3 course menu of small plates for $25 per person, not including gratuity, through the month of June!  Wine pairings from Sommelier Savanna Ray will also be available.

first course

rainbow chard and potato gnocchi
sugar snap peas, carrots, mint, brown butter

2011 walter scott, deux blancs, willamette valley

second course

boudin blanc
green garlic mash, radishes, turnips, rhubarb mostarda

2009 soter, north valley pinot noir, willamette valley

dessert course

classic sweet cream crème brûlée

2009 château la haute borie, monbazillac

-no substitutions or modifications may be made to this menu

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Collage Beer Dinner with Deschutes, Hair of the Dog & Paul Kasten Wed, 02 May 2012 01:37:53 +0000 Wildwood deschuteshair of the dog

On Monday, May 14th at 6:30 Wildwood’s Paul Kasten and Deschutes Chef Jeff Usinowicz will be cooking up a tantalizing 6 course dinner to showcase amazing beers from the collaboration of Deschutes Brewery and Hair of the Dog.

Tickets are $85 per person and include food, beer and gratuity.  A portion of the proceeds will go to the Oregon Food Bank.

Only 10 tickets of 82 seats are left!  For reservations please contact Special Events Director Shelly Jones at 503.225.0130 or


mizuna gardens baby greens
spring onion, the dissident dried cherries, truffle tremor, late harvest sauvignon blanc vinaigrette, duck cracklings

the dissident
100% aged in a french pinot barrel from domaine drouhine

oak plank wild salmon

green garlic gnocchi, morels, brown butter

the stoic
100% aged in a rye whiskey barrel from heaven hill

seared pork belly confit

bourbon ribollita, rainbow chard

100% aged in a bourbon midwest barrel from heaven hill

cocoa braised oxtail

morel mushroom flan, crispy asparagus

100% aged in a new oregon barrel from francois freres

tandoor roasted reister farms rack of lamb

brewery cured lamb bacon and new potato hash, sauteed pea vines, roasted shallot glace, black truffle aioli


pistachio cake

white chocolate-whiskey mousse, sweet cherry meringue, tart rhubarb coulis


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Taste Washington Portland! Thu, 12 Apr 2012 20:10:24 +0000 Wildwood

Taste Washington Portland! at Pure Space in The Pearl

Wildwood is very excited to participate in the second annual Taste Washington Portland event taking place on Monday, April 23rd. Washington State is the second largest premium wine producer in the U.S. and its wines are consistently noted for their amazing quality, great value and superb ability to stand up to their old world counterparts. As Washington wines gain accolades nationally and internationally, everybody wins! Events like Taste Washington Portland are helping to create a great reputation for the wines of the Pacific Northwest and in turn support the wine industry in both Washington and Oregon.

The event on April 23rd is taking place at Pure Space in Portland’s Pearl District. 75 Washington wineries will be pouring at the event, and a carefully curated selection of Portland’s best restaurants and culinary artisans will be on hand to serve up their most wine friendly dishes. Washington wineries large and small will be pouring their favorite varietals from silky Merlot to big, bold Cabernet, from bone dry Riesling to delicious field blended Rosé. Some of the participating restaurants include Metrovino, Laurelhurst Market, Bar Avignon, Wildwood, Cheese Bar, Chop Butchery, Alma Chocolate and Saint Cupcake. This event is designed to be fun, informative and delicious and anyone looking to expand their palate beyond the typical Oregon Pinots is sure to get bang for their buck.

The details are as follows:

What: Taste Washington Portland!
When: Monday April 23, 2012
Time: Trade 1:00pm – 4:00pm / Consumer 6:00pm – 9:00pm
Cost: Tickets are $50 each or 2 for $90; all food and drink is included in the ticket price
Where: Pure Space – 1315 NW Overton Street, Portland OR 97209

Tickets can be purchased online through Brown Paper Tickets or purchase paper tickets at one of these Portland tasting rooms: Liner & Elsen at 2222 NW Quimby Street or  Cork at 2901 NE Alberta Street. For more information please visit

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Savanna’s Wine Picks Fri, 06 Apr 2012 17:05:59 +0000 Wildwood

We asked our lovely Sommalier, self-titled “wine geek” Savanna Ray, where she likes to have a glass around town.

Savanna says:

I love Metrovino because they have the Enomatic Wine System. They have 90+ wines by the glass, and you can order by taste (1.75oz), glass (5.25oz) or bottle. They open some pretty cool stuff, too, because [Enomatic] preserves the wine for 30 days or more.

This allows you to get tastes of bottles that you might not normally be able to afford, like Grand Cru Burgundies, special bottlings, Chateau d’Yquem, expensive stuff.

I also love Wine Wednesdays at Paley’s Place. They do a choice of three individually priced flights with a complimentary mystery wine and special offerings to match from the kitchen. It’s really fun for wine geeks because if you guess the mystery wine, you get the whole flight for free. There’s a catch, though–you have to guess the grape varietal, where it’s from, and the vintage. Also, Paley’s Steak Tartare is the best in the city.

For more wine know-how, including the best pours on our list, catch Savanna at Wildwood most evenings.

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easter supper Fri, 23 Mar 2012 19:25:43 +0000 Wildwood easter

join us for easter supper sunday, april 8th
call 503.248.9663 for reservations

]]> 0 Domaine d’Aupilhac Wine Dinner with Sylvain Fadat Wed, 07 Mar 2012 23:49:42 +0000 Wildwood

Join us for dinner with Sylvain Fadat as Chef Dustin prepares a menu pairing eleven vintages of Domaine d’Aupilhac that spanning three decades. This will be an evening to remember. Reservations are required, and seating is limited.

The dinner will be in our Private Dining room Friday, March 16th at 7:00 p.m. The 3 course dinner with wine pairings is $55 per person , plus gratuity

For reservations, please contact Lyle Railsback of Kermit Lynch Wine Merchant
503.333.4100 or at

For more information, please click here to view Liner & Elsen’s page

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Introducing The Wood Room Mon, 27 Feb 2012 21:28:42 +0000 Wildwood

Thanks to our team of dedicated craftsmen, the new Wood Room was re-thought, re-purposed, and renewed. Open for just a few short weeks, the Wood Room has already been praised as an exciting and elegant event space, complete with romantic and modern lighting (hand crocheted by Portland artist Emily Bixler), state-of-the-art sound by Paul Mar from Platinum Records, mounted LCD projector with retractable screen, and of course, access to world-class Northwest Cuisine by Wildwood Chef Dustin Clark.

Wildwood would like to thank designer Rob Newton, architect Josh Olsen, metalsmith Gunnar Adamovics, Dan Bernal of Homework Construction, the fabulous jack-of-all-trades Teddy Rupert, our IT superstar Wire Moore, and electrician Kevin Dean.

If you missed the Momokawa Supper Club dinner last night in the Wood Room, the glassware was sparkling, the lights were dimmed, and big swaths of blooming branches surrounded the table. We hope you’ll enjoy some preliminary photographs of the space, and look forward to seeing you at future events.

For reservations in The Wood Room, please contact Events Director, Shelly Jones 503.225.0130 or

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Momokawa Saké Supper Club Wed, 01 Feb 2012 22:05:39 +0000 Wildwood

Chef Dustin is joining Momokawa Saké of Forest Grove Oregon for their Momokawa Supper Club series. Dustin is creating a unique menu that avoids the stereotypical Japanese/Asian fare.


meyer lemons, fennel, sweet onions and aioli

Momokawa Organic Junmai Ginjo

parsnips, castelvetrano olives and grapefruit

Momokawa Silver

gingery brussels sprouts, baasil and carrot puree

Momokawa Diamond

paige mandarin curd and lime sorbet

Momokawa Pearl

Join Momokawa and Wildwood on Friday, February 24th in our Wood room at 7 P.M. for a unique culinary exploration of sake and Chef’s creativity. For reservations please call Special Events Coordinator Shelly Jones at 503.225.0130 or email

$55 per person includes 4 courses with sake pairings. 20% gratuity will be added.

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