Chef + The Maker Dinner at Three Degrees

May 31st 6:30pm to 9:00pm

Join us at Three Degrees for a progressive dinner of Oregon’s spring bounty. The eight-course meal from Chef Lauro Romero will spotlight Your Kitchen Garden, with each dish paired with wines from Patton Valley Vineyards.

With a long-standing commitment to sourcing locally, Lauro has worked with Sheldon Marcuvitz and Carole Laity, owners of Your Kitchen Garden, for years. The Canby farm has been working with Portland restaurants for the past 22 years, growing heirloom or home garden varieties that would be impossible to grow on a large scale or for long-distance shipping. Much of the work is done by hand, and vegetables are picked to order – providing optimal flavor and freshness for chef to create tasting menus like this.

Welcome reception begins at 6:30 p.m. in the RiverPlace Courtyard.

$95, including gratuity and drink pairings. Click here to purchase tickets.

Sample Menu:

spinach: spinach soup, dungeness crab, suckling pig, smoked potato, aji dolce
lettuce & beets: spring lettuce, baby beets, jamon serrano, herb vinaigrette, smoked blue cheese dressing
snap pea: tuna tataki, snap peas, crispy egg yolk, lemon oil
salsify: smoked dashi, fermented spicy salsify, porcini, miso butter
radish & chard: swiss chard wrapped lamb loin, green garlic, radish, mustard lamb jus
spring onions: torpedo, shimonita, & cipollini onions, oxtail, croquette, sherry glaze
cardoon: sheep ricotta, cardoon ash, pickled green strawberries, jam
sunchoke: chocolate “soil”, sunchoke ice cream