Chefs Gabriella Quinonez and Greg Denton of Ox and Bistro Agnes in Portland, OR

February 2020

Trout Chowder with Bone Marrow

Edamame with Everything Spice

Radicchio with Balsamic Parmesan Dressing

Fire Grilled Venison with Cherry Reduction

Skillet Cornbread with whipped Single Utter Butter and Plas Honey

Wines by Ehren Jordan of Failla

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Chef Yumin Lin

March 2020

River Trout Roe with Creme Fraiche and Togarashi spices Chips

Wild Boar charcuterie with foraged accomplishments

Braised Elk Osso Buco with fire roasted rood vegetables

Yuzu Baked Alaska with Marionberry foam

Wines by Eyrie Vineyards

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Chef Sophina Yuong

April 2020

Game Hen Brudo with Black Garlic

Spiced Shrimp Shell Crackers

Pasta with Forest Sugo and shaved Pecorino

Hot Chocolate nage with graham cracker croutons and homemade marshmallows

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