PFA - Milwaukie Kitchen and Wine

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Tuesday evening began its ‘toast to spring’ in traditional Portland style, with rain incessantly drizzling and clouds roaring by. However, inside Milwaukie Kitchen and Wine, things were just heating up for a great night with Portland Food Adventures. I was lucky enough to get the opportunity to document the whole soirée at my first (of hopefully many) adventures. We were treated with a front row view of the posh front-of-house kitchen, where Chefs Pascal Sauton and special guest Courtney Sproule of din din Supper Club prepared a series of delicious h’ors d’oeuvres for us.

Included in our h’ors d’oeuvres were braised short ribs in a turnip puree, salmon bavarian on pain d’épices, savory shrimp & mushroom macchiato served in espresso cups, and a nettle crespelle.

As everyone settled down and finished up the h’ors d’oeuvres, our kitchen staff were hard at work preparing our stunning first course: poached egg yolk with a hedgehog mushroom and baby leek mousse in aged sherry vinegar, paired with a 2010 Sancette Domaine Neveu, “Les Grand Fricambault”. This dish was as appealing visually as it was to our taste buds.

This whole experience was truly unique. With plenty of time between courses, the room was filled with energy and laughter as food was explored, old friends caught up and new friends were made. We had the great opportunity to feel completely part of the process, as each dish was prepared and plated right before our eyes. Such a great insight into the culinary world that isn’t usually available, there was very little ‘back of house’ in the Milwaukie Kitchen.

After the first course our host and Portland Food Adventures founder, Chris Angelus, introduced us to Chef Pascal, who gave a little insight and history of the Milwaukie Kitchen. He was grateful for the opportunity to have a ‘pretty girl in the kitchen’ that night, Chef Courtney Sproule. With a great energy and enthusiasm, Courtney also introduced herself and the din din Supper club.

The night continued with an extremely decadent second course, diver sea scallops topped with a seared foie gras and a spring vegetable bouillion. Paired with a crisp 2008 Domaine des Baumard Savennieres “Cios du Papillon”, a few adventurers exclaimed how fantastic this particular wine pairing was.

Amidst a fine atmosphere of flowing wine and conversation, we received our third course, a rack of Resiter lamb with a sorrel hazelnut tart over a tarragon buerre blanc. As a newbie to the ‘foodie’ scene, I particularly loved this dish and the combination of flavors. I like to think my palette grew a little after so many exquisite dishes this night.

The "PDX Foodie!" Meetup Group were of course in attendance. I could hear them laughing at the other side of the restaurant and couldn’t help but hover around their table for a few good shots.

Our next course was the one that I, as a lover of all things fromage, had been highly anticipating. A Rogue River Caveman Blue & Bacon Napoleon with Port Syrup, paired with a sweet 10 Year Old Tawny Port. Wow!

The chefs came to socialize while the evening began to wind down. We received our final dish, an absolutely amazing lemon curd tartlet with pistachio brittle and sour cream ice cream.

Chris, Pascal and Courtney wrapped up the night with a fantastic package of gift certificates to all the Adventurers, chosen by our chefs. Included were Ristretto Roasters, Enchante Chocolatier, CorksCru and Kir Wine Bar. A great way to send us off after a lovely evening! What a start to spring in Portland!

Thank you to host and creator Chris Angelus, the gracious chefs Pascal and Courtney, all of the wonderful staff at Milwaukie Kitchen and Wine, and all the great Portland Food Adventurers for a remarkable night!

Don’t miss upcoming Portland Food Adventures!

Including the SOLD OUT Ox on April 12th

Private dining room at Departure coming up in May!