Castagna Modern Dinner: Chef’s Week PDX 2014

Beet chip with beef tartare.

Beet chip with beef tartare. Snack, Chef Justin Woodward, Castagna

Mozzarella bite.

Mozzarella bite. Snack, Chef Justin Woodward

Buckwheat chip with chicken liver mousse.

Buckwheat chip with chicken liver mousse. Snack, Chef Justin Woodward

Buttermilk puff filled with egg salad and roe.

Buttermilk puff filled with egg salad and roe. Snack, Chef Justin Woodward

Onion pudding with pocha beans.

Onion pudding with pocha beans. Snack, Chef Justin Woodward

Cranberry fruit leather with goat cheese and shiso leaf.

Cranberry fruit leather with goat cheese and shiso leaf. Snack, Chef Justin Woodward

Carrot gelee with carrot juice.

Carrot gelee with carrot juice. Snack, Chef Justin Woodward

Sablefish with celery, apple and foraged botanicals.

Sablefish with celery, apple and foraged botanicals. Chef Justin Wills, Restaurant Beck.

Roasted beets, sauce Maltaise, wild onions, cured beef and horseradish snow.

Roasted beets, sauce Maltaise, wild onions, cured beef and horseradish snow. Chef Justin Woodward

Potato, black olive and black truffle.

Potato, black olive and black truffle. Chef Anthony Cafiero, Racion. 

Seaweed-smoked Arctic char, horseradish pudding, carrots and radicchio.

Seaweed-smoked Arctic char, horseradish pudding, carrots and radicchio. Chefs Brian McCracken and Dana Tough, Spur.

Duck with Thai flavors.

Duck with Thai flavors. Chef Gregory Gourdet, Departure. 

Mandarin, green tea, yogurt, pistachio.

Mandarin, green tea, yogurt, pistachio. Chef Craig Thornton, Wolvesmouth.

Mignardises: Nocino-filled chocolate, raspberry powder-dusted financiers and chocolate paper with caramel.

Mignardises: Nocino-filled chocolate, raspberry powder-dusted financiers and chocolate paper with caramel. Chef Justin Woodward

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