Our Executive Sous Chef Suzanne Scalfaro and Sous Chef Kris Vetter are teaming up next Wednesday, September 26th to treat a select few Reed Students and Staff to a plated meal and behind the scenes tour of the kitchen. The menu will feature:
Appetizer: cheese plate with La Jeune Autize goat cheese, camembert di bufala cheese, toma red alter cheese, apple butter, toasted almonds, rustic baguette
Salad: Grilled plum salad with arugula, pickled shallots, ricotta salata, balsamic reduction, olive oil
Soup: Mushroom emulsion with toasted hazelnuts, fresh apple and micro greens
Entree: Pure country pork osso bucco, served over sweet corn polenta with pasilla peppers, swiss chard and chile oil
Dessert: Pear tart with house made salted caramel ice cream
