The seating is limited for this event, so email Michael at Genoa now to secure your spot for this culinary journey!
Anthony Cafiero Comes to Genoa as the first ‘Guest Chef’ in our new series – Come join us on Sunday, April 29
This is an exciting time to be a chef in Portland. At no other time in recent memory has the dialogue about food in Portland been so diverse, so intense, so full of innovation. With its collaborative approach and its role as an incubator for some of this city’s greatest chefs, Genoa has been a culinary academy as much a restaurant. Collaborating and learning from one another has become a hallmark as to how our kitchen works.
Honoring that tradition, we are pleased to announce the first in a series of guest chef dinners at Genoa. The goal for these events, to be held the last Sunday of every month, is to reach out to chefs who are shaping the culinary landscape with a unique point of view and collaborate on a special evening that pushes some boundaries and explores how their philosophy can be melded with our own distinct point of view.
The first chef to join us in our monthly ‘guest chef series’ will be Tabla’s Anthony Cafiero this Sunday, April 29th. Anthony has been on the cutting edge of modern techniques with a Spanish influence, and it will also be a reunion of sorts with Sommelier Michael Garofola, who worked alongside Cafiero for years at Tabla and Ten 01.
This first menu will be an exploration of incorporating modern techniques with traditional flavor and cuisine. Spain has been leading the way in this for so long now that it has become an integral part of their cuisine. Inspired by that creativity and the amazing work that Anthony is doing, we decided to dedicate this menu to that direction. Here is a sample draft for Sunday’s dinner. I hope that you can join us as it will be a dinner to remember.
Tabla + Genoa
An exploration of Modern technique and traditional flavors
Spanish octopus, potato, paprika, albarino
Saffron “Tagliatelle” carbonara, pepper crusted egg yolk, guanciale powder, pecorino air
Spring Chinook, buckwheat, crema, asparagus, pickled shallot, dill
Oregon Buffalo Tenderloin cooked sous vide with fava bean-potato puree, cocoa nib tuile and blueberry-rhubarb agrodolce
Portland creamery chèvre, rhubarb, licorice.
Flourless chocolate cake with fig caramel, port reduction and blue cheese crumbles
The six course dinner will commence at 6pm, on Sunday April 29h, and will be offered at $120, with a special wine pairing developed by Michael Garofola. Please contact Michael at Michael@genoarestaurant.com for further details or to make reservations.
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