Tuesday, May 25, 2010

'the real northwest'

(early may. number two)

the menu

• asparagus and cream soup

topped with a long slice of dill havarti and deep fried asparagus heads.

• wild coho salmon

flash fried then broiled, speckled with wild rice and drizzled with a maple/mustard/wine/herb reduction sauce.

• wild rice

with butter, sea salt, and cracked pepper

• tartlets

fresh rosemary and almond pie crust. stuffed with fresh fennel and spring onion, garlic, shitake mushrooms, bok choi, and a local semihard goat cheese

• pecan chocolate cake

layered with a pecan/brown sugar/butter goo in the middle, dressed in whipped cream, nuts, and pungently delicious cinnamon.


2007 Sokol Blosser, "Dundee Hills," Pinot Noir, Dundee Hills AVA Oregon

A return to a very classic Oregon style, this was a must for any dinner featuring salmon. 90% estate farmed certified-Organic Pinot Noir, and all of it grown on the volcanic Jory soil of the AVA that lends the distinctive dusty, earthy character to the wine. Elegant red fruit and floral notes into funky forest-floor and truffle.

2006 St. Innocent Winery, "White Rose Vineyard", Pinot Noir, Dundee Hills AVA Oregon

Grenadine and dried rose petals lead to juicy, fresh cherries and raspberries, mixed in with warm soil and pink peppercorns. Mark Vlossak contracts the fruit from White Rose Vineyard, a high-elevation planting with 25-year-old own-rooted Pommard vines-- a rare treat.

Loweyn's camera was not in attendance at Secret Restaurant Portland #2, so we leave you with these two mysterious film noir-ish images.

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