THIS EVENT HAS BEEN CANCELLED. SORRY FOR ANY INCONVENIENCE. WE LOOK FORWARD TO SEEING YOU AT NEXT MONTH'S DINNER WITH REMEDY WINE BAR!
OMSI and Bon Appétit have partnered with local chef Scott Dolich of Bent Brick and Park Kitchen to create a delectable dinner of science and cuisine on Friday, April 18, 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 Dolich, 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.No refunds less than 24 hours prior to the event.MENU
Park Kitchen's chickpea fries with squash ketchup
Park Kitchen's beet, smoked sablefish, pumpernickel and sour cream
Park Kitchen's Charred carrot salad
The Bent Brick's Beef cheeks with red cabbage
The Bent Brick's chocolate cakeABOUT SCOTT DOLICH
"I am speaking to my customers - my neighbors - through Park Kitchen. The food, the décor, the size and scale of the space, and the people I work with are all helping to create an ideal of neighborhood dining. Every dish that goes on the table is important to me because there are no strangers in a small restaurant."
Working with world-renowned chef Bradley Ogden at his Lark Creek Inn restaurant in California, the elements that would characterize Scott's food philosophies were brought into focus. "Brad's emphasis on local ingredients and connection to place really hit home with me. I had responsibility for everything that came into the kitchen and I learned the value of selecting and caring for each ingredient."
Drawn by the abundant local produce of the region, Scott began putting down roots in Portland in 1993. He began working with leading chefs and restaurateurs in Portland including David Machado, chef/owner of Lauro; Cory Schreiber, chef/owner of Wildwood and 1999 James Beard Award winner, and Greg Higgins, chef/owner of Higgins and 2002 James Beard Award winner. Scott's talent and desire was clear to see, and it wasn't long before he was made Executive chef at Northwest neighborhood favorite Tapeo.
In 2003, Scott realized a long-held desire and opened Park Kitchen. The restaurant expresses his love of cooking and respect for the integrity of local ingredients in a menu that is reflective of the changing seasons. With a staff that shares a common dedication and vision, Park Kitchen provides a welcoming atmosphere and a fresh, flavorful menu. The best adventures aren't always far from home.
Visit Park Kitchen's website here
and The Bent Brick's website here
For more information, call 503.797.4642.