We are incredibly honored to share a building in downtown Portland with Clyde Common, our in-house, internationally celebrated restaurant and lobby bar at Ace Hotel Portland, for many reasons, not the least of which is that we get frequent exposure to the genius workings of the mind of chef Chris DiMinno. His latest revelation is this plate of early June vegetables (house-pickled, freshly harvested, still tasting of earth) with mâche on a spread of truffle yogurt so smooth and unbelievably good you basically want to wear it.
We closed our wanton eyes like Tilda Swinton as we savored this dish, and envisioned a disc of gold hovering over Chris’ head. Fortunately, and unsurprisingly, The James Beard Foundation has taken notice and will host a woodland feast by Chris and Clyde co-owner Nate Tilden on June 16, with wine and eggs by Big Table Farm. The menu will lead Manhattan’s city-dwelling diners into the Oregon forests, with dishes like hay-cured salmon and seared foie gras in ash. Furthermore, New Yorkers will be introduced to the delectable delight that is Olympic Provisions’ chocolate salami. See the full menu and get a reservation here.
If you’re in Portland and won’t be able to make it to dinner in NYC next week, tonight and tomorrow are your last chances to experience a preview of each course — through tomorrow night, Chris will feature a James Beard Dish on the already worthy and stunning Clyde menu. Spontaneous omnivorism is required, reservations are not.
Photos by Hunter Gatherer