Inspiration on the plate…
You never know when or where inspiration is going to strike. A bottle of ‘61 Krug on the family dinner table when I was in high school is probably what started me on the path to the here and now… Great memories touch someplace inside us that provoke deep, indelible feelings. My heart will always melt at the thought of looking into each of my children’s eyes for the first time. I feel a yummy squeeze in my chest thinking about the firt time I kissed my wife. The sound of Joni Mitchell’s voice stirs someting in my soul. And recently, I’ve been struck by the magic wand of inspiration repeatedly.
Most recently, last night - when Chef Gabe Rucker of Portland’s Le Pigeon restaurant pulled out all the stops for an all-time amazing meal. Gabe was chosen by Travel Oregon (the state tourism commission, the folks behind those “Oregon Loves Dreamers” ads you see in all the national magazines) to star in a video they are producing in conjunction with Portland’s ad-agency giant Wieden + Kennedy (the folks behind Nike, Coke, and a few small products like that.) The shoot followed Gabe around the state of Oregon - fishing, farming, making cheese, raising cattle, making chocolate, wine & beer - and then culminated with a private dinner for 10 at the restaurant, where Gabe created a menu of 8 courses inspired by his travels and all the artisan farmers & producers he met on his travels.
I was honored to be a part of the dinner, and to have one of our wines featured with one of the courses. Without waxing on endlessly, I simply must say it was a truly memorable and amazing meal. I’ve had the great pleasure of enjoying the culinary artistry of Ducassse, Keller, Gagnaire, Verget, Troisgros and other 3-star royalty - but this meal last night clearly makes my personal all-time Top 10. We were in the presence of a true talent, who was clearly inspired and playing at the very top of his game.
On offer: Oysters w/Pepper-Vodka cocktail sauce and oyster jus gazpacho
Frog Legs w/radishes & seafood butter
Hop-smoked & beer-braised Pork Cheeks w.chard, onion & goat cheese
Rockfish w/pea puree and cucumber (no photo - I got too excited)
Hay-roated Beef w/porcini mushrooms and Candy-cap mushroon crème-fraiche
Blue Cheese Crème Brulée w/biscuit & strawberry jam
And to cap it off with someting light -
Chocolate Truffle & salt-caramel tart w/hazelnut espresso cream
First off, I am in a food coma just remembering it all. Second of all, god it was good! Gabe said he was more excited about this menu than anything he’d done in the restaurant to date - and was especially pumped about the blue-cheese crème brulée (which he said was inspired by a visit to an artisan cheesemaker in southern Oregon - and a dish that I promise you will reappear at our IPNC dinner next month!)
Suffice it so say we were well sated and ridiculously happy after four hours at the table (and of course great Oregon wines accompanied every course - including our ‘07 Audrey with the beef, a gorgeous pairing.) Gabe will be cooking for us at our annual pre-IPNC dinner at the winery coming up on July 23rd (a few less courses, we hope!), and a few seats remain if you’d like to join us. Just email kellykarr@scottpaul.com for info and reservations.
I am inspired by greatness. Gabe Rucker is young, tatooed, irreverent, crazy like a fox & immensely talented. Last night, the greatness simply shined. A meal I will surely never forget. Thank-you Gabe, Andy, and the entire Le Pigeon team (with a special shout-out to “Lunch Box” the pastry chef!)
(I’ll let you know when and where you can see the finished video - should be a great piece!)