Restaurants

The restaurants listed below participated in Taste of the Nation Portland in 2011. Check back for information on our 2012 participating restaurants in the coming weeks.

2011 Gem Restaurants

Beast
House Cracker, Foie Gras Mousse, Roasted Morel & Pickled Ramp by Chef Naomi Pomeroy

Castagna
Tartare of Oregon Beef Fed on Beer w/ Malt & Hops by Chef Matthew Lightner

Genoa
Baby Romaine Lettuce w/ Marinated Octopus, Chilies & Parmigiano Regginao by Chef David Anderson

June
Hay Smoked Lamb Heart with Peas & Barley and “Grassroots” Cocktail by Chef Greg Perrault

Laurelhurst Market
Fresh Pulled Mozzarella w Viridian Farms Strawberries, Mint and Saba by Chef David Kreifels

Tasty N Sons
Biscuits w/ Venison Gravy by Chef John Gorham


Restaurants

Accanto
Beef tongue crostini with salsa Verde, Frittata with asparagus and early Morel mushrooms by Exectutive Chef David Anderson & Chef Daniel Mondok

Andina
Anticucho de Pescado, Ensalada Solterito & Okra Rellena by Chef Hank Costello

Aviary
Tamarind Pork Slider w Green Papaya Slaw by Chef Jasper

Autentica
Tinga de Res Con Toto Pos (chips) by Chef Oswaldo Bibiano

Baker & Spice
Trio of Whoopie Piesby Chef Julie Richardson

Bamboo Sushi
Albacore Carpaccio by Chef Brandon Hill

Biwa
Pork Ssam - Braised Pork & Lettuce Wraps by Chef Gabe Rosen

Boke Bowl
Char Sui Pork Steam Buns & Edamame Cakes w/ House Kimchi by Chef Patrick Fleming

Bunk Bar, Bunk Sandwiches, Bunk Catering
Roast Pork Shoulder with Arugula, Hot Peppers and Garlic Aioli by Chef Tommy Habetz

Celilo Restaurant and Bar
Terrine of Asparagus w/ Fromage Blanc & Sprouts by Chef Ben Stenn

Charlie’s Produce

Chop Butchery and Charcuterie
Charcuterie Selection by Chef Paula Markus

Clyde Common
Chilled Cucumber Soup, Pickled Onions, Creme Fraiche and Herbs by Chef Chris DiMinno

Cupcake Jones
Selection of Mini Cupcakes by Chef Sabrina Camarillo

Davis Street Tavern
*Arbequina Olive Oil Poached Albacore Tuna, Sauce Gribiche, Pickled Celery, *Carrot Fennel Soup, Sorrel Salsa Verde by Chef Gabriel Kapustka

Deschutes Brewery
Inversion IPA Prezel w/ Black Truffles & Goat Cheese by Chef Jeff Usinowicz

Fifty Licks
Selection of Ice Creams by Chef Chad Draizin

Heathman Restaurant & Bar
Macadamia Nut Tort w/ Warm Banana & Baked Chocolate Mousse by Pastry Chef John Gayer

Immortal Pie and Larder
Assortment of Mini Savory and Sweet Pies by Chef Morgan Ennis

Irving Street Kitchen
Sugar and Spice Donut Holes by Chef Sarah Schafer

Joel Palmer House

La Calaca Comelona
Corundas: Masa dumplings w/ Organic Chard Served w/ Pork in a Red Sauce. by Chef Patricia Cabrera

Metrovino
Jalapeno Parmesan Pound Cake w/ Braised Pork Belly & Smoked Rhubarb by Chef Gregory Denton

Ned Ludd
Berkshire Pork 3 Ways, pickles & Volkhorn Brot by Chef Jason French

Nel Centro
Crostini of Goat Cheese and Pepperonata by Chef Dave Machado

New Seasons
Almond Flatbread with a Salad of Inaba Asparagus & Spring Hill Farm Greens and Ancient Heritage Hannah Bridge Cheese by Chef Krista Anderson

Nostrana
Popettine Spiedini by Chef Cathy Whims

Nuestra Cocina
Carnitas Con Salsa de Tomatillo & Sopes Con Frijoles Queso y Aguaca by Chef Benjamin Gonzales

Ristorante Fratelli & Bar Due
Oregon Rockfish Crudo w/ a Yuzu Foam by Chef Paul Klitsie

Ruby Jewel
Ice Cream Sandwiches / Mini Sundaes by Chef Lisa Herlinger

Saint Cupcake
A Selection of our Most Popular Sized Cupcakes by Chef Jami Curl

Screen Door
Smoked Meatloaf w/ Whipped Potato & Crispy Shallots and Chocolate & Peanut Butter Pie by Chef Rick Widmayer

Simpatica
Mussels cooked over Fir Needles w/ Gribiche, Dungeness Crab & Roasted Asparagus Crostini w/ Morels by Chef Scott Ketterman

St. Honore Bakery
Petit Fours by Chef Dominique Geulin

Tastebud
Wood fired pizzas by Chef Mark Doxtader

The Gilt Club
Crab Ravioli w/ Pork Belly Confit by Chef Chris Carriker

Trebol
Cucumber & Jicama Bay Shrimp Cocktail and Classic Margarita Shooter w/ Chili Salt Rim by Chef Kenny Hill

Urban Farmer
Oregon Wild Boar & White Bean Stew w/ Pickled Ramps by Chef Matt Christianson

Vindalho
Chicken Seekh Kababs w/ Tamarind Porcini Sauce by Chef Camille Heilman

Violetta’s “Rollin’ Etta”
Violetta Cheese Burger w/ Harissa Spiked Burger Sauce, 10 hour Tomatoes, Butter Lettuce &amp Steamed Onions and Violetta’s Beignets w/ Chocolate Espresso Sauce by Chef Bill Hussey

Wildwood
Pastrami Pork Tongue, House Sauerkraut & Horseradish Creme Fraiche by Chef Dustin Clark

Xocolati de David
Chocolate Covered Hazelnuts w Black Truffle by Chef David Briggs