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)

Food Luminary Dinner with St. Jack

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 guests enjoy 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.

Menu


Passed Appetizer:
Chicken liver mousse


Amuse:
Cured beef tenderloin, horseradish creme fraiche, pickled shallot, apple, radish & dill


Salad:
Smoked trout salad, frisée, apple, horseradish, capers, cucumber & dill


Entree:
Jugged rabbit with parsnip purée, country bread & winter vegetables


Dessert:
Almond frangipane tart with apricot preserves and poached pears


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ABOUT AARON BARNETT

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.