Food Luminary Dinner with St. Jack
|Date: Mar. 14, 2014||Time: 6-9pm||Located at: Theory|
|Who is this for: 21+ only||Cost: $80 (includes dinner, refreshments and gratuity)|
OMSI and Bon Appétit have partnered with local chef Aaron Barnett of St. Jack to create a delectable dinner of science and cuisine on Friday, March 14, 6-9pm in Theory.
The dinner will begin with a food science demonstration by an OMSI educator while enjoying wine and hors d’oeuvres. After a presentation by Chef Barnett, the eatery will be serving a four-course meal created in collaboration with Bon Appétit executive chef, Ryan Morgan. The chef will also be answering questions and mingling during the dinner.
Chicken liver mousse
Cured beef tenderloin, horseradish creme fraiche, pickled shallot, apple, radish & dill
Smoked trout salad, frisée, apple, horseradish, capers, cucumber & dill
Jugged rabbit with parsnip purée, country bread & winter vegetables
Almond frangipane tart with apricot preserves and poached pears
After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron worked in his native Canada at Lumière in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack has won multiple awards, including The Oregonian’s Rising Star, Starchefs Rising Star and a nod from the James Beard foundation.
Visit his website here.
For more information call 503.797.4642.