Foodies and science lovers, dinner is served! Taste the best of the PDX food scene without the lines and with the science, of course. From the delectable four-course meal to the food science demonstrations, Food Luminary at OMSI puts a twist on your typical restaurant experience.
This month we're serving up Remedy Wine Bar! Kick off the night with wine, hors d'oeuvres and food science demonstrations, then head into a 4-course meal specially prepared by Executive Chef Ingrid Chen in collaboration with Bon Appetit.No refunds less than 24 hours prior to the event.
Salmon and dill rillettes
Pork tenderloin carpaccio with preserved lemon oil, watercress and Fiore Sardo
Seared wild mushroom and arugula salad with spring peas, radish and salsa verde
Wine-braised lamb shanks with grilled asparagus, apricot and onion confit and persillade
ABOUT INGRID CHEN
Rhubarb shortcake with fresh sheep cheese
Ingrid Chen is the Executive Chef at Remedy Wine Bar
in Portland, Oregon. Chen’s dedication to elegant but simple food pairs perfectly with the wine and philosophy at Remedy. Inspired daily by the abundance of Portland’s fresh ingredients and trips to the farmer’s market, Chen lets the individual components of her dishes shine.
Even though she loves Taiwanese food now and recognizes its positive influence from her childhood, Chen’s first cooking experiences occurred when she wanted to break away from her family’s Taiwanese food traditions. As a result, she started cooking up macaroni and cheese and other “non-Taiwanese” dishes at the early age of eight. Chen began working in restaurants in North Carolina at 19, doing everything from hosting to waiting tables to bussing. When she moved to Portland in 2002, she continued to work the front of house before attending culinary school at the Oregon Culinary Institute in 2008.
While attending culinary school, a position to work under Pastry Chef Jeff McCarthy at Portland’s Ten 01 restaurant opened up. She seized the opportunity, and has since worked at other top Portland restaurants including Clyde Common, Olympic Provisions, Brasserie Montmartre and Aviary. After working at larger restaurants, she wanted to do something smaller and more intimate. It was during this time that she met Michael Madigan, owner of Portland’s culinary incubator KitchenCru and co-owner of Remedy Wine Bar, while doing special dinner events for KitchenCru.
Chen’s favorite part about cooking at Remedy Wine Bar is that she gets to pair the food with the wine, and not the other way around. For her, it’s a welcome and inspiring challenge. When she’s not at Remedy, she is eating soup, running and exercising.
For more information, call 503.797.4642.