Wild and Foraged 5 Course Meal

In-PersonInner Southeast, Portland


Pop-up space
Available for purchase
Large (15-20 Guests)
nordic, french, north american
Whether we are floating in the river or hiking through the mountains, there is wild food all around us. Summer is one of the most exciting seasons for foragers because of the abundance of wild berries and flowers. This menu will focus on using fruity flavors with quail, trout, and lots of flowers! Because of the short seasons, every Origin Wild menu will most likely only be cooked one time. We may not have the same season next year and that makes this a truly unique experience .

Menu detail

Goose Confit Barquette
Goose Confit Barquette, Elderflower Goose-Fat, Red Huckleberry Goose wings are cooked for over 12 hours, shredded, and stuffed into light pastry barquettes.
Potted Trout with Crackers and Pickles
Small Plate
Slowly cooked Trout, Chef David's Wild Pickles, and Handmade Lavosh Cracker.
Caramelized Dandelion and Flower Salad
Small Plate
Dandelions are slowly caramelized and blended with fresh cheese, served with wild flowers hazelnut oil.
Sumac Rubbed Quail with Burdock and Porcini Mushroom
The quail is rubbed with hand-harvested Staghorn Sumac and stuffed with Porcini Stuffing. Served with Seared Porcini Mushrooms and a Burdock Root Puree
Blackberry Mousse, Buttermilk and Mint Granita
Light Blackberry Mousse served with a refreshing Wild Mint-Buttermilk Granita, and Blackberry Tuille.

Wild and Foraged 5 Course Meal

In-PersonInner Southeast, Portland
(Exact Address will be shared upon purchase.)