Dustin Clark competes in the Feast Portland Sandwich Invitational!!

Dustin Clark competes in the Feast Portland Sandwich Invitational!!

We will be cheering on our man, Dustin Clark tonight at Feast! He's coming to take the Sandwich Invitational trophy with a coffee-chile wild boar sandwich topped with his secret-recipe pimento cheese and bread & butter pickle slaw served in between to fabulous slices of Hawaiian bread. YUM! Good luck D!! - Love your crew at Besaw's and The Solo Club

"When 19 all-star chefs bring their ‘A’-game to the RoseQuarter, the awesomeness scoreboard is gonna light up like a Blazers blow-out win. Expect a high-flying affair where our featured chefs put some crazy spin-moves on the classic definition of “sandwich.” Throw down some title-worthy cocktails, exceptional craft brews and fine wines, then join our panel of esteemed judges in voting for your favorite creation. Who will hoist the coveted Sandwich Invitational championship trophy? Will there be a ticker-tape parade through downtown Portland for the winner? We refuse to speculate." - Feast, Sandwich Invitational 2017

"Chef Dustin Clark’s rise to Portland’s culinary elite, stemmed from an innate Pacific Northwest Cuisine sensibility: source the finest local ingredients, know your farmers and make lasting relationships, follow your passion, and the cuisine will reflect the integrity. After attending New England Culinary Institute in Vermont, an externship provided Dustin the inspiration to relocate from his home in South Dakota to Portland, Oregon. Dustin’s first few years were split honing his skills between restaurant legend, Zefiro, and what would come to be known as the legendary Pacific Northwest Cuisine restaurant, Wildwood – two groundbreaking restaurants in Portland’s modern dining history. Under the tutelage of Wildwood founder Cory Schreiber, Dustin quickly climbed the ranks, reaching Executive Chef within a few years. Dustin is widely recognized as having elevated Wildwood to its iconic status through his innovative palate and flavor combinations, rigorous technique, as well as being one of the earliest adopters of farm-to-table cooking. In his current role of Executive Chef at Besaw’s, Dustin explores the opportunity to to elevate the game on classic comfort foods, and evolve yet another Portland institution. His long-standing farmer relationships and love of quality product are helping establish the new location of Besaw’s as a neighborhood staple. Next door, the menu at The Solo Club, where Dustin is Executive Chef and Partner at the jewel-box bar, draw inspiration from his travels from around the globe with influences as far away as the Mediterranean and Asia." -Feast Portland 2017

Direct text pulled from:

https://feastportland.com/presenter/dustin-clark/

https://feastportland.com/event/sandwich-invitational/

Sunday Supper Club : Funk 'n' Feast edition

Every Sunday night we are offering selections from our seasonal menu for family-style portions. We are pairing our first couple of Supper Club dinners with funky beats! Bring your friends, family, or just one hell of an appetite and Come get it.

Summer is Here!

The sun is out, the shades are on, and we are kicking out a new Dinner menu to match the cheerful weather and the local produce we're getting in now! We have a very talented team of individuals that have collaborated for the newest menu including: Sous Chef, Ben Chase; Executive Chef, Dustin Clark; Kitchen Manager, Sid Conner; and Heavy Metal Specialist, Ryan Perman. Together they created a diverse range of flavors and experiences that sing Summer.

Here's a peak of what's happening now. See the full menu here.

Sockeye

Salmon

roasted cauliflower, rapini, carrot broth

Porchetta

braised radishes, oyster mushroom purée, salsa verde

Spring Onion Tart

strawberries, goat cheese, burnt honey vinaigrette

 

Nashville

 Hot Chicken

potato salad, house honey mustard, bread & butter pickles

Country Brunch hosted by Portland Monthly!

Country Brunch hosted by Portland Monthly!

THE SIXTH ANNUAL COUNTRY BRUNCH

IT’S BACK! On Saturday, May 20, Portland Monthly is pulling out all the stops to give our food-loving readers—and weekend day drinkers—the ultimate brunch experience! We’re headed to the country (a.k.a. Rossi Farms) joined by chefs from our editors’ favorite brunch spots. While they’re dishing up Portland’s most beloved meal, the city’s most innovative mixologists will face off in the one and only Bloody Mary Smackdown, presented by Effen Vodka. And did we mention this extravaganza is a fundraiser for the Curriculum of Cuisine?

Tickets are selling like hotcakes, so don’t wait! Reserve your spot for the best brunch in town.

FEATURING BRUNCH & BLOODIES FROM:

Besaws, Doug Fir Lounge, Fried Egg I’m In Love, Irving St. Kitchen, La Moule, Lauretta Jean’s, Olympia Provisions, Pine State Biscuits, Pono Farms Soul Kitchen, Prasad/Harlow, Raven & Rose, Red Star Tavern, Seastar Bakery, The Solo Club, Verdigris, and Vivienne 

MORE ABOUT THE CURRICULUM OF CUISINE:

A rigorous bite of culinary education, food justice, and career exploration for high school students, The Curriculum of Cuisine brings chefs into the classroom and offers young adults the opportunity to learn essential culinary skills through hands-on experiences in conjunction with various core subjects. 

DETAILS

Date: Saturday, May 20

Time: VIP Entry - 10am | General Admission Entry - 11am

Location: Rossi Farms | 3839 NE 122nd Ave, Portland

Cost: VIP Brunch & Bloodies - $50 | General Admission - $40