Background: Chef Wogg's Sansai.
About Trans_Port Social Dining
trans_Port Social Dining is an exclusive, tasting menu dinner party, an “underground” or “pop-up” restaurant, a movable feast.
trans_Port is a social experience for those that enjoy excellent food, delightful company and a little bit of adventure. Each month we will be creating and serving a custom, innovative menu for a certain group of people for a set price. The menu and location will fluctuate each month, but the quality of cuisine and service will only increase. The team behind trans_Port has extensive training in various traditional restaurants including the kitchens and dining rooms of Giorgios, Doug Fir, and more briefly Redd, Bouchon and Blue Hill.
Contact us at firstname.lastname@example.org to join our exclusive invite list.
Style: Individually plated; refined, artistic presentation. Omnivore.
Cuisine: Modernist; local ingredient driven.Collaborators: Chef Woggs-Ms. Jaffo-The Cap’n.plated; refined, artistic presentation. Omnivore.
Cuisine: Modernist; local ingredient driven.Collaborators: Chef Woggs-Ms. Jaffo-The Cap’n.
Tuesday, December 14, 2010
Background: Chef Wogg's Sansai.
Sunday, November 28, 2010
As promised, a little more about the dinner:
We will collaborate with Anna Jorgensen, an excellent party planner and floral designer,who will do some design and decoration to enhance the total experience.
The menu will go something like this:
SEA: Dungeness, Exotic Fruit Stuffed in Herbs
FOREST: Mushrooms, Truffle Broth Sonic, Duck, Riverbank Leaves
PASTURE: Raw Milk Goat Cheese, Buckwheat Tartlet, Wheatgrass, Wild Rice, Smoked Peppers
FARM: Beef Cooked in Lemon and Olives, Ginger and Potato Dumplings, Pomegranate
ORCHARD: Apples, Honey, Milk, Oranges, Pears, Nuts each individually prepared to highlight it's own simple, natural excellence.
The menu, if I can, will be sourced exclusively from Oregon first, then Washington, Idaho and California. I'm talking down to the salt and sugar. The main ingredients will come entirely from Oregon, smaller, craftier farms preferred. I will also be trying to create an aroma to fill the room with, expressing the feeling of the title of each dish as it comes to the table.
You can learn more and get an invite, join our email list by contacting email@example.com
Sunday, November 21, 2010
Monday, November 8, 2010
In other news I got some pretty chanterelles today, some gorgeous lady apples and Oregon grown, organic cranberries to go with the gnarly, Canby-grown celeriac I also found. Good day.
Tuesday, November 2, 2010
I've found that in creating a menu or any other artistic work, that I am better when I focus myself with a theme. A chef that I admire, Michel Bras, I think in a sense works this way. His innovative dishes are often accompanied by a poem, prose, or an artistic photograph of the beautiful region of France that he calls home and ultimately acts as his muse. He will imitate the beauty of nature to the point that looking at the dishes he creates reinvents the pleasure he receives from walking the fields and forest that surround him. His themes are nuanced, not overbearing, they don't embody cliche. One thing I have seen prevailing in all successful chefs is that they are able to express a feeling, pass on a momentary emotion with what they create. in order to do this one must move beyond recreation of the same old-same old and know the ingredients from the inside out.
The theme for the dinner coming up on the12th will unofficially be "Comfort." Not, obviously, a comfort from familiarity with the dish or even in this case the atmosphere around you, but one that is expressed by the dishes themselves that will invoke the sense of sitting next to the baseboard heater with the rain pattering on the roof, book in hand. Nothing too surprising for this season, but if I am able to convey that emotional feeling in the dishes that are served I will be successful in my own mind.
Some of the concepts I am working on are:
The welcome bite- Pickled butternut squash "baskets" filled with herbs, marrow and honeycomb.
First- Lady apple with a melting chestnut butter, bread, celeriac and cranberries.
Second- Living sprouts planted in bulgur then steamed in aromatic mushroom tea.
Third- Lamb shank braised with persimmon, crunchy, dry leaves and lemongrass.
Final- Yeast-pear clouds, more pear, quince and kombucha.
Some of the dishes will be paired, I'm thinking Momokawa sake for at least one.
As all of these dishes are experimental in some way, I do not yet have pictures of the completed concept so here is my sketch from where the first course began:
Looking forward to seeing you at a dinner table somewheres in Portland, OR
Sunday, October 31, 2010
In the meantime here is a little information about myself and my background.