After watching a TED Talk by former NY Times journalist Jennifer 8. Lee (and eating a few of Chef Dustin Clark‘s more inspired staff meals), the Wildwood team was moved to embark upon a playful experiment in American – Chinese Food. And then we thought, what a great excuse for a cocktail party!

1. Cocktails and Chinese Food are inextricably linked. Ask our Barman Ryan Csanky his favorite hangover meal in the neighborhood; we’d all have to agree on Ling Garden.

2. Dustin has told of his homemade fortune cookies, but we have yet to try them. We hear he hand-letters all the fortunes, and if you haven’t seen his lovely handwriting, you’re in for a real treat.

It required quite a bit of “R&D,” but in the end, Ryan’s come up with some surprising, interesting and fun ways to combine familiar flavors like szechuan pepper, hot mustard and plum sauce into a lighthearted match for Dustin’s adventures in global cuisine.

Join us for Mix.Sip.Grub. A two-hour cocktail event in the Wood Room celebrating our guilty pleasure–American Chinese! Starting at 4pm, enjoy six of Ryan’s campy cocktails paired with 6 of Chef Dustin’s themed appetizers. $35 Advance tickets includes Mixed Sips, Grub & gratuity. $40 door.

PS. We’re totally kidding about the MSG. Like all our favorite Chinese spots, we are all natural, baby.

Menu

char siu steam buns of steel
ginger, hoisin, five spice
ancient chinese secret
shochu, mao feng shui, combier peach

is it crab or raccoon?
pollock rangoon, rhubarb sweet & sour
shiso gangsta
choya, house made acid soda

general dustin’s chicken***
jolokia peppers, ginger, caramelized garlic
mao tse drink
szechuan-infused bourbon, passion fruit

shrimp fried rice
oregon bay shrimp, basil, edamame
belching dragon
vinn vodka, yuzu, plum sauce

mongolian beef tartare
soy-ginger glaze, grilled green onions, toasted rice cracker
way of the panda
vinn baiju, black pepper sesame syrup

crispy crispy yum yum*
shiitake beef eggroll, chinese mustard sauce
shanghai sunset
bourbon, tamarind, hot mustard

*spicy
***you’ve been warned.

reservations: shelly@wildwoodpdx.com | 503.225.0130 ext 2

Mother’s Day, May 12th at 5:30pm, Wildwood presents a unique collaboration between Sous Chef and Beer Steward Paul Kasten and The Bruery of Placentia, CA, featuring a stunning lineup of beers.  This dinner offers beer geeks and Wildwood fans access to eight of The Bruery’s most sought after creations.  Among the beers are a few only available to members of The Bruery’s exclusive beer societies, along with other limited release and vintage bottles. The lineup includes Grey Monday (released to the Hoarder’s and Reserve Societies), Sour in the Rye with Peach (released only to The Bruery Hoarder’s Society), Marrón Acidifié (a limited release from spring 2011), Bourbon Barrel Smoking Wood, and more.

Paul’s reputation for skillful food pairing and The Bruery’s cult status amongst beer collectors makes this one of the most exciting match-ups we’ll see all season.  For a glimpse into Paul’s inspired pairings (he’s the only one we know who’s tried some of these beers, after all) check out the menu below.  We’re salivating with anticipation of his surprise ice cream flavor to be paired with Grey Monday.  For one night, let’s pretend we’re exclusive members too.

The Bruery creates “beers with character and depth using the simplest and purest of means.” Their beers are unfiltered and unpasteurized, and gain carbonation through 100% bottle conditioning, allowing carbonation to naturally occur through a secondary bottle fermentation.  They strive to use unconventional ingredients, and are inspired by those in the brewing community who are pushing the limits of what ‘beer’ is.

Menu:

house salumi
grain mustard, pickles, baguette
hottenroth

grilled halibut
spicy greens, pickled chiles, zolfino beans, crispy shallot, lime-ginger vinaigrette
saison rue

tempura spring onion
green curry aïoli
humulus lager

purée of asparagus soup
morels, crispy prosciutto, gremolata
rueuze

country pâté stuffed chicken leg
pea purée, smoked chicken glace
sour in the rye w/peach

seared duck breast
red wine carrot purée, strawberry saba glace, pea shoot salad
marrón acidifié

slow roasted ribeye filet
green garlic potatoes, porcini, bourbon-wort glace
bourbon barrel smoking wood

surprise ice cream flavor
hazelnut crêpe, dried plum
grey monday

Reservations: shelly@wildwoodpdx.com | 503.225.0130 ext 2

April 29^th, Wildwood welcomes Samuel Guibert, 2nd generation winemaker at the famed Mas de Daumas Gassac, to his first ever wine dinner in Portland.

Considered to be one of only two Grand Crus in the Languedoc, Gassac has been making world-class wines since the 70′s, and has often been called the Languedoc Château Lafite!

For this very exclusive event, Savanna and Samuel will be serving 6 wines from the Domaine:  the Rosé Frizant, a sparkling aperitif wine made from Cabernet Sauvignon; the 2007 and 2010 white blend, a beautiful combination of Viognier, Chardonnay and various other varieties; the 2006 and 2010 red blend, an extremely agreeable Cabernet Sauvignon blend and what the Domaine is famous for; and their dessert wine, a Madeira-style made from Sercial and Muscat.

These wines, particularly the older bottles and dessert wines, are extremely difficult to procure. Wildwood is pleased to invite you to an intimate dinner and a very special collaboration between these old-world wines and Chef Dustin Clark’s exciting cuisine.

$120 includes six paired courses, inclusive of gratuity. Reservations: shelly@wildwoodpdx.com | 503.225.0130 ext 2

Menu

Rosé Frizant
grilled octopus; piquillo peppers, green garlic mayonnaise, grilled pretzel bread

2007 & 2010 White Blend
seafood sausage; dungeness crab “bisque,” salt baked spot prawns, sorrel

2006 & 2010 Cabernet Blend
roasted lamb chops and shank crepinette; chickpea purée, bacon-mushroom jam, rapini

Sercial
chocolate hazelnut mousse; burnt orange caramel, candied hazelnuts

Vanberg & DeWulf has the most decorated portfolio in the annals of US Belgian beer importing. Always these beers come from independent, family-run breweries.

From the outset, Vanberg & DeWulf has been dedicated to importing the finest example of every indigenous style brewed in Belgium.

On April 13th, Wildwood Beer Steward and Sous Chef Paul Kasten will be skillfully pairing unique and high-end selections from Vanberg & DeWulf–including Scaldis Prestige de Nuits, retailing at over $40 per bottle–with the finest available ingredients from our local farmers and ranchers.

Owners Don Feinberg and Wendy Littlefield will be in attendance, providing insights into their beers and curatorial process at Vanberg & DeWulf. Included in the selections for the evening is LambickX, a lambic blend that Don put together himself.

Chef Paul Kasten is the preeminent beer chef in Portland. Cooking from a young age, Paul started his first business at age 9, making “Paul’s Colossal Cookies” for a store in Mystic, CT. Following a stint in professional kitchens in his late teens, he left the kitchen to briefly pursue an English major, before returning to the line. At 28, he attended New England Culinary Institute, where he (ironically) was the first recipient of the Sommelier of the Future Award. His career at Wildwood began with an internship in late 2006, and a Sous Chef title in early 2009. Says Paul, his “beer interests eclipsed wine shortly after moving to Portland.”

Beer’s diversity of styles, flavors, richness, and its carbonation make it fantastic for pairing with foods both elegant and humble.  From a crisp, dry lager paired with a light salad or seafood preparation to a big imperial stout with a rich, chocolaty dessert, and the myriad of flavors in between, beer’s versatility at the table is unmatched.  Add to that the explosion in popularity of very well made Belgian-style ales in America, which are the most food-friendly beers of all, and the possibilities of beer and food pairing seem endless.

We hope you’ll join us for this fantastic event. Tickets are $65, and include 5 courses with pairings, inclusive of gratuity.

Reservations: shelly@wildwoodpdx.com | 503.225.0130 ext 2

vanberg & dewulf dinner

saturday april 13^th at 6pm

beef tartare
black pepper, green garlic, sea salt, egg yolk, toasted baguette
saison dupont

seared petrale sole fillet
creamy leek broth, baby bok choi, morels
lambickx

crispy chicken confit
frisée, egg, bacon vinaigrette, crispy shallots
scaldis tripel

stout braised pastrami short ribs
potato puree, grilled asparagus, jus
olvisholt lava

meadow creek grayson
plum mostarda, candied hazelnuts, semolina crackers
scaldis prestige de nuits 2009

At Wildwood, we pride ourselves in utilizing the very best the Pacific Northwest has to offer. Enter Jacobsen Salt Co; if you haven’t tried his hand harvested Oregon sea salt (or you’re Ben’s biggest fan), we invite you to join us for a unique pairing dinner, featuring four of Ben’s salts enhancing the flavors of Chef Dustin Clark’s cuisine, expertly matched with a delightful and interesting array of NW wines. Wildwood Barman and Distiller extraordinaire Ryan Csanky will concoct an innovative salted cocktail to start off the evening. 

The concept of the dinner, conceived by Wildwood Sommelier Savanna Ray, focuses on pairing a traditionally difficult flavor (Salt) with a variety of her favorite local wines. Savanna has proven herself a visionary educator, having taught at the American Embassy in Paris, the International Sommelier Guild in Portland and San Francisco, as well as sitting on the board of IPNC.

Join us March 22nd for a different kind of Wine Dinner: one that will challenge your palette, and support some of Oregon’s best.

The dinner is being held in our Alder room
March 22nd at 7 PM. $65 is inclusive of food, salt and wine pairings, and gratuity.

For reservations email shelly@wildwoodpdx.com
or call 503.225.0130

ryan’s cocktail amuse bouche
Jacobsen Salt Co. Netart’s Bay Sea Salt

salt cured cod fritters
grilled lemon mayonnaise, fennel
Jacobsen Salt Co. Mineral Salt
2011 Brooks Rosé of Pinot Noir, Willamette Valley

cocoa butter seared sea scallop
miso-pumpkin puree, citrus brown butter
Jacobsen Salt Co. Vanilla Bean Sea Salt
2012 Walter Scott Chardonnay, Willamette Valley

cocoa braised lamb shank
rapini, coffee puree
Jacobsen Salt Co. Pinot Noir Flake Salt
2009 Westrey Oracle Vineyard Pinot Noir, Dundee Hills

meyer lemon bread pudding
pumpkin seed brittle
Jacobsen Salt Co. Lemon Zest Sea Salt
2011 Teutonic Wine Co. December 3rd Riesling, Crow Valley Vineyard

beef tongue pastrami pierogi
house sauerkraut, fresh horseradish

sub sosa saffron vodka sub roas spirits, dundee, or

smoked sturgeon deviled egg
tobiko, dill

skip rock potato vodka skip rock distillers, snohomish, wa

grilled sardine escabeche
grilled lemon salsa verde

new deal vodka new deal distilling, portland, or

kielbasa
herbed potato salad, pickled garlic

chive infused medoyeff vodka bull run distilling co., portland, or

pork liver and venison pâté
apple mustard,potato bread

rosemary infused new deal vodka new deal distillery, portland, or

oyster and borscht shooter
horseradish crème

medoyeff vodka bull run distilling co., portland, or

Wildwood is pleased announce that all of our vodkas are now local! No more imports, no
national brands. Only craft vodkas from Oregon and Washington. We are also debuting
our new house made charcuterie board, and so what better way to celebrate both than
with a Russian style zakuski party.

Zakuski are traditional Russian small plates—one or two bites. Think salty meats,
sausage, smokey or brined fish and pickles and always accompanied by vodka.

We will be featuring one-ounce shots of six local vodkas created by four of Oregon and
Washington’s finest vodka distilleries. Each vodka, including two house-infused with
savory herbs, will be poured by the distiller at a table where it will be paired with one of
Chef Dustin Clark’s zakuski. Each guest will receive a “passport” which will be checked
off with each pairing, and guests will receive one additional vodka of their choice from
their favorite distillery.

Come meet the distillers; Lee Medoff of Bull Run Distillery,
Mike Sherwood of Sub Rosa Spirits, Tom Burkleaux with New Deal Distillery,
and Ryan Hembree of Skip Rock Distillers as they pour,
talk about their vodkas, and offer toasts.

Space at this unique event is limited so please reserve your place early.
shelly@wildwoodpdx.com

Join Dustin and the winemakers for an evening of fine food, wine and conversation.

The Supper will be hosted in Wildwood’s Wood room
Friday, Februrary 8th
at 7 PM.

Tickets are $85 per person inclusive of food, wine and gratuity.
For reservations email shelly@wildwoodpdx.com
503.225.0130

Sea Scallop Crudo
meyer lemon,  celery root, crispy shallot

2011 Harper Voit Wines, Surlie Pinot Blanc
Willamette Valley OR

Smoked Trout and Grilled Parsnip Salad
ruby grapefruit, frisee, truffle oil and crème fraîche

2011 Leah Jørgenson Cellars, Blanc de Cabernet Franc
Walla Walla Valley OR

Crispy Duck Rillettes
lentils, plum conserva

2010 Harper Voit Wines, Standline Pinot Noir
Willamette Valley OR

Slow Cooked Beef Cheek
applewood bacon, pici noodles, roasted cauliflower

2010 Kandarian Wine Cellars, Carpenter Hill Vineyard Syrah
Rougue Valley OR

Milk Chocolate Mousse
bacon salt, preserved blackberry coulis, tuile

2009 Kandarian Wine Cellars, Pepper Mélange Syrah
Bennet Valley CA

]]> http://wildwoodrestaurant.com/Blog/winter-supper-in-the-wood-room/feed/ 0 http://wildwoodrestaurant.com/Blog/new-years-eve-dinner/ http://wildwoodrestaurant.com/Blog/new-years-eve-dinner/#comments Wed, 26 Dec 2012 21:12:24 +0000 Wildwood http://wildwoodrestaurant.com/?p=4949 We will be open for New Year’s Eve from 11:30 to 2:00 for Lunch
and 5:00 to 10:00 PM for dinner
The restaurant will be closed between services

This is a sneak peek of the 2012 (almost 2013) menu

starters

crispy veal sweetbreads
cauliflower puree, bacon, chanterelles

shigoku oysters on the half shell
horseradish granita

steak tartare
pickled calabrian chiles, egg yolk and truffled fries

manila clams
pork belly, fermented black beans, baguette

braised octopus
tarbais beans, preserved tomato, aioli

dungeness crab and parsnip salad
grapefruit, crème fraîche, truffle oil

roasted beets
brussels sprouts, blue cheese and toasted pumpkin seeds

shaved fennel and arugula salad
manchego, castelvetrano olives, lemon

seasonal soup
changes daily

seasonal pizza
changes daily

mixed chicories
celery, grana padano, walnuts

grilled leaves of romaine
creamy garlic dressing, bacon, oregano bread crumbs, fried capers

skillet roasted mussels
garlic, sun dried tomatoes, saffron, grilled bread

entrées

seared sea scallops
pork cheek ragoût, yam purée, treviso, crispy parsnip

winter vegetable ragoût
grana padano broth, fried egg, salsa verde

coal roasted chicken breast
harissa polenta, cipollini, winter squash, prosciutto, brown butter

pan seared tombo tuna
winter vegetables, tuna tartare, bagna cauda

mesquite fired pork chop
crispy hash cake, sunchoke purée, smoked apple sauce

pan roasted duck breast
miso-squash purée, pancetta, brussels sprouts, chanterelles

red wine braised lamb shank
red wine carrot purée, radicchio, feta, pistachio

slow simmered beef short ribs
sautéed chard, fingerling potatoes, rutabaga, horseradish

menu is subject to change

dinner will be served from 5:00 to 8:45
regular lunch service is 11:30 to 2:00
503.248.9663 for reservations

2011 Christmas Eve Menu
Please note, the menu will change.
The below menu is an example.

starters

oregon white truffle risotto 12
grana padano

spinach and bacon pizza 16
roasted garlic and mozzarella

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

chicken and cabbage soup 9
brown butter croutons and beecher’s reserve

raddichio salad 11
duck confit, arbequina olives, grilled satsuma mandarin and walnuts

seared pork belly confit 13
white bean purée, blood orange, shaved fennel, almonds and dungeness crab meat

salad of roasted beet and grilled braeburn apple 10
caramelized apple-aji dulce purée, basil, gorgonzola and toasted hazelnuts

red wine braised lamb crepinette 11
curried collard greens, crispy fried chick peas, minted yogurt and preserved lemon

watercress and dungeness crab salad 13
orange, grapefruit, blood orange, truffled crème fraîche and pine nuts

russet potato gnocchi 11
pumpkin, brussels sprouts, sage, bacon and hazelnuts

roasted pear 12
balsamic braised raddichio, duck liver mousse crostini and saba

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

skillet roasted mussels 17
garlic, sun dried tomatoes, saffron and grilled bread

entrées

pan roasted muscovy duck confit 23
apple braised savoy cabbage, duck fat potatoes and orange gremolata

clay oven roasted chicken 23
winter vegetables, smoky bacon, slow cooked shell beans and caramelized brussels sprouts

tandoori roasted pork loin 25
caramelized apple, grilled radicchio, caraway spätzle and horseradish

crispy alaskan true cod brandade cakes 26
mussels, shell beans, preserved tomato, watercress and aji dulce rouille

mesquite roasted dry aged rib eye filet 27
cabernet wine-carrot purée, roasted sunchokes and pickled chanterelle mushrooms

clay oven roasted lamb chops 27
winter squash hash cake, preserved chile harissa, cardoons and radicchio

roasted salsify and leek crostata 20
goat cheese, crispy sunchokes and garlicky coastal greens

grilled hawaiian tombo tuna 27
brussels sprouts, ginger, basil leaves and cilantro salsa verde