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Reception Hors D’oeuvres
Seared Scallop and Dungeness Crab with Crispy Bone Marrow and Buddha’s Hand
CREATED BY: Matt Christianson
Urban Farmer, Portland
Haitian Gyro with Twice-Cooked Pork and Haitian Pikliz
CREATED BY: Elsy Dinvil
Creole Me Up, Portland
Eastern North Carolina-Style Shrimp Burger with Fried Shrimp Mousseline, Fine Chopped Slaw and Green Tomato Ketchup
CREATED BY: James Beard Semi-Finalist Maya Lovelace
Yonder, Portland
Pork Tamales, Chicken Tamales, Asparagus-and-Pepper-Jack Cheese Tamales with Red Garden and Green Tomatillo Salsa
CREATED BY: James Beard Award Winner Felipe Hernández
Los Hernández Tamales, Union Gap, WA
Northeastern Thai Beef Tartare with Avocado and Sticky Rice Chips
CREATED BY: Rassamee “Nim” Ruaysuntia
Lang Baan, Portland
Carrot Canapé with Carrot-Top Pesto
PRESENTED BY: Marshall’s Hâute Sauce
Olympia Provisions Grand Charcuterie
Assorted Olympia Provisions cured meats and house-made pickles
PRESENTED BY: Olympia Provisions
Selection of Chocolate
Piura, Peru, 70% Cacao – San Martin, Peru, 70% Cacao – Polochic, Guatemala, 80% Cacao
CREATED BY: Ranger Chocolate
BEVERAGES:
Dinner Menu