Cooking from the Source in the Pacific Northwest http://wildwoodrestaurant.com Wildwood Restaurant - Portland Oregon Thu, 02 Sep 2010 19:43:15 +0000 en hourly 1 http://wordpress.org/?v=3.0 Dustin Clark on Burgers http://wildwoodrestaurant.com/chef-blog/dustin-clark-on-burgers/ http://wildwoodrestaurant.com/chef-blog/dustin-clark-on-burgers/#comments Tue, 31 Aug 2010 20:54:25 +0000 Wildwood http://wildwoodrestaurant.com/?p=1446 Wildwood’s Executive Chef Dustin Clark has made the switch back to house ground beef for use in the classic Wildwood Burger(and all meats for that matter!). The 8oz Cascade Natural patty is held together with a house made buttermilk bun, dijon aioli, garlic confit and seasonal trimmings between, and your choice of Beecher’s Cheddar, Rogue Blue or house-cured bacon.

Reasons why we grind our meat in house:

Consistency, Texture, Freshness, Control and mainly to take every necessary step to show the burger at its best!

Nick Zukin of Willamette Week rated it #8 in the city out of 72 total burgers in his special this week, BurgerQuest.


]]> http://wildwoodrestaurant.com/chef-blog/dustin-clark-on-burgers/feed/ 0 Executive Chef Dustin Clark http://wildwoodrestaurant.com/chef-blog/executive-chef-dustin-clark/ http://wildwoodrestaurant.com/chef-blog/executive-chef-dustin-clark/#comments Sat, 28 Aug 2010 20:59:11 +0000 Wildwood http://wildwoodrestaurant.com/?p=1451 Wildwood’s Executive Chef Dustin Clark says in the Pacific Northwest he has found some of the best produce worldwide. “When I spent three months traveling around Europe, I always compared it to the great fruits and vegetables in Oregon. Even the open-air markets in Nice on the coast of France didn’t measure up,” he says.

]]> http://wildwoodrestaurant.com/chef-blog/executive-chef-dustin-clark/feed/ 0 A Chef’s Collaboration http://wildwoodrestaurant.com/Blog/1319/ http://wildwoodrestaurant.com/Blog/1319/#comments Tue, 27 Jul 2010 22:41:58 +0000 Wildwood http://wildwoodrestaurant.com/?p=1319 Join us Friday, September 10th for a 4 Course Prix-Fixe Dinner with wine pairings from Chehalem Winery for $65

Featuring Executive Chef Sonthaya Kaewpradit
of Thailand’s Five Star Hotel Chedi Phuket
and Wildwood’s Executive Chef Dustin Clark

The evening will also feature a special performance from
Concert Rock Violinist Aaron Meyer

LARB PED
spicy minced duck salad with thai herbs

2008 “Reserve”, Chehalem, Riesling

TOM NUEA PUAI
beef soup with lemongrass

2008 “3 Vineyards”, Chehalem, Pinot Noir


PLAH CHU CHI
slow cooked southern style red curry crusted fish fillet

2009 “3 Vineyards”, Chehalem, Pinot Gris


FRESH BAY LEAF PANNA COTTA
lemon sorbet, wild huckleberries and
anise biscotti crumbs

2009 “Sekt”, Chehalem, Riesling

~the prix-fixe menu will be available in addition to our
full dining room dinner menu~

]]> http://wildwoodrestaurant.com/Blog/1319/feed/ 0 BBQ on the Patio http://wildwoodrestaurant.com/Blog/bbq-on-the-patio/ http://wildwoodrestaurant.com/Blog/bbq-on-the-patio/#comments Mon, 21 Jun 2010 23:27:52 +0000 Wildwood http://wildwoodrestaurant.com/?p=1187

Join us every Tuesday and Thursday from 4:30 to 6:30 as Emory puts together $5 plates coming hot off the BBQ!

Menu for August 17, 2010

GRILLED THREE BEAN SALAD 5
cherry tomatoes and basil pesto

OLIVE OIL POACHED ALBACORE TUNA 5
grilled fingerling potatoes and green olive tapenade

GRILLED PEACHES 5
torn proscuitto and goat cheese

APRICOT SORBET 1.5

BRIGHTON HOLIDAY 5
gin, muddled cucumber, house made thyme syrup,
lime, soda

SHANDY 3
fresh squeezed lemonade and lager

LAURELWOOD BREWING, “MOTHER LODE”,
GOLDEN ALE 3
Portland, Oregon

FULL SAIL “SESSION ORIGINAL” LAGER 2
Hood River, Oregon

2008 OAK GROVE VINEYARDS, “RESERVE”, MERLOT 5
California

2008 FLEUR DU CAP, CHARDONNAY 5
South Africa


~menu is subject to change~

]]> http://wildwoodrestaurant.com/Blog/bbq-on-the-patio/feed/ 0 Ingredients Film http://wildwoodrestaurant.com/Blog/ingredients-film/ http://wildwoodrestaurant.com/Blog/ingredients-film/#comments Wed, 26 May 2010 21:04:54 +0000 Wildwood http://wildwoodrestaurant.com/?p=961 A new locally made documentary film, “ Ingredients,” is now playing at local theaters. This feature-length documentary reveals the people who are leading the movement to bring good food back to the table and health back to our communities. This film illustrates how people around the country are working to revitalize the connection between food and the land, while celebrating the farm-to-table movement with vibrant cinematography and exploring solutions for creating a community based on seasonal food.

]]> http://wildwoodrestaurant.com/Blog/ingredients-film/feed/ 0 Rogue Creamery http://wildwoodrestaurant.com/farms/rogue-creamery/ http://wildwoodrestaurant.com/farms/rogue-creamery/#comments Thu, 22 Apr 2010 14:16:41 +0000 Wildwood http://wildwoodrestaurant.com/?p=762 Step inside the unassuming cinderblock creamery to discover an assortment of some of the best hand-milled cheddar cheese in the world. There are delicacies to delight every palette. The Rogue Creamery, home of Rogue River Blue, the finest blue cheese in the world.

http://www.roguecreamery.com

]]> http://wildwoodrestaurant.com/farms/rogue-creamery/feed/ 0 Draper Valley Farms http://wildwoodrestaurant.com/farms/draper-valley-farms/ http://wildwoodrestaurant.com/farms/draper-valley-farms/#comments Tue, 20 Apr 2010 22:34:47 +0000 Wildwood http://wildwoodrestaurant.com/?p=743 Draper Valley Farms has been a Northwest tradition since 1935. Our guiding principle of  THE WAY NATURE INTENDED® is why our chicken is always fresh and raised in a natural and humane method.

http://www.drapervalleyfarms.com/

]]> http://wildwoodrestaurant.com/farms/draper-valley-farms/feed/ 0 Cypress Grove http://wildwoodrestaurant.com/farms/cypress-grove/ http://wildwoodrestaurant.com/farms/cypress-grove/#comments Tue, 20 Apr 2010 22:30:50 +0000 Wildwood http://wildwoodrestaurant.com/?p=739 A sense of place has always defined Cypress Grove Chevre, which is located in Arcata, California, nearly 300 miles north of San Francisco in craggy, coastal Humboldt County where the ancient, towering Redwoods meet the Pacific Ocean.

Cypress Grove is renowned for its fresh chevre varieties, but also for a thoughtfully designed line of fresh, soft-ripened and aged original cheeses, including top-selling Humboldt Fog, Purple Haze, Midnight Moon, and its newest sensation, Truffle Tremor. Cypress Grove’s cheeses are featured on the country’s top restaurant menus and by the most discriminating retailers.

http://www.cypressgrovechevre.com/

]]> http://wildwoodrestaurant.com/farms/cypress-grove/feed/ 0 Creative Growers http://wildwoodrestaurant.com/farms/creative-growers/ http://wildwoodrestaurant.com/farms/creative-growers/#comments Tue, 20 Apr 2010 22:19:36 +0000 Wildwood http://wildwoodrestaurant.com/?p=734 Creative Growers is a small family farm located in the foothills of the coast range west of Eugene. For the past ten years, David and Lori Hoyle have been growing high quality, certified organic vegetables, fruits and culinary herbs for discriminating chefs and families throughout the Willamette Valley. We specialize in heirloom and European varieties chosen for their superior flavor. Our own passionate love of good food permeates all that we do.

http://www.creativegrowers.com/

]]> http://wildwoodrestaurant.com/farms/creative-growers/feed/ 0 Cattail Creek http://wildwoodrestaurant.com/farms/cattail-creek/ http://wildwoodrestaurant.com/farms/cattail-creek/#comments Tue, 20 Apr 2010 22:11:12 +0000 Wildwood http://wildwoodrestaurant.com/?p=727

Cattail Creek lamb is produced by our family farm in the southern Willamette Valley. The secret of the superior flavor of our lamb is the year round availability of lush grass pastures, made possible by Oregon’s mild climate and abundant rainfall. Our guiding principals are to be ecologically sound and socially responsible. Our lambs graze exclusively on our pesticide free pastures. We never use hormones, sub-therapeutic antibiotics, or GMO feed. We treat our lambs with the utmost care and never confine them to a feedlot.

Our meat is processed in small batches at an immaculate USDA inspected facility and is not irradiated or gassed. To maximize flavor and tenderness, carcasses are dry aged whole for six days. The lamb is then cut and wrapped, and either delivered fresh the next day or quick frozen.

http://www.cattailcreeklamb.com/

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