Via Kathryn LaSusa Yeomans
Springwater Farm’s Chef Kathryn LaSusa Yeomans is hosting a Cinco de Mayo Mexican Feast this Thursday, May 3rd. Details below…
The dinner promises to be a sumptuous gustatory voyage of the intriguing flavors of Mexico. Delight in a myriad of courses highlighting the fantastic, complex flavors of Oaxacan, Coastal, and Mayan cuisine. Here’s a taste of what’s in store:
Sik l’Pak Salsa, Salsa Verde, & Chipotle Salsa with Fresh Tortilla Chips
Queso Fundito with Ancho Relish, Wild Mushrooms, or Tamworth Pork Chorizo
Escabeche & Fresh Tortillas
Spring Chinook Salmon Wrapped in Banana Leaves with Roasted Poblano Chile Rajas & Crema
Ensalada de Toronja – Gathered Greens with Avocado, Grapefruit, Chile d’Arbol, & Chive Flowers
Tamworth Pork Loin stuffed with Tequila-Soused Prunes, Wood-Fire Roasted & Served with Mole Coloradito
Morel Mushrooms Tamales with Pasilla Chile Sauce, Morels in Crema & Black Truffle
Pear Tres Leches Trifle
with Vanilla-Poached Pears & Cajeta Caramel
Everything is hand-made by Chef Kathryn & her kitchen team. The menu is based on seasonal items that are raised on Springwater Farm, wild-harvested by Roger Konka or sourced from Portland Farmers Market vendors. Specialty pantry items (like masa, banana leaves, & dairy) are from small local businesses and producers. Kathryn and her team compost all of their kitchen scraps back to Springwater Farm.
Where: Tastebud Restaurant,
When: Doors open at 6:30, dinner is served at 7:00.
Cost: $50 per person.
Reservations: Email Kathryn at firstname.lastname@example.org or call 503.734.4329