RECAP: Morchella x Epilogue Kitchen Dinner
Wednesday, February 7th, Morchella, Portland
Chef Cameron Dunlap of Morchella and Chef Jonathan Jones of Salem-based Epilogue Kitchen teamed up for a collaboration dinner at Morchella in NE Portland. And what a feast it was!
This was Chef Cameron’s THIRD seaweed dinner with us - he did our first ever seaweed dinner before Winter Waters was even developed. Cameron and Jon were acquainted (gotta love being Instagram friends) but had never met in person when we made the connection between them for this collaboration dinner. They hit it off and created a menu of seaweed-centric plates we swooned over.
Chef Jon is owner/chef of Epilogue Kitchen and was named a 2022 and 2023 semifinalist for "Best Chef in the Northwest Region" by the James Beard Foundation. We hope through this collaboration, that we were able to inspire more Portlanders to make the drive to Salem to enjoy his food. Epilogue Kitchen is the first Black-owned brick and mortar restaurant in downtown Salem, Oregon. Again for the people in the back: the FIRST Black-owned brick and mortar restaurant in downtown Salem. Let’s keep supporting Jon. Book a reservation at his restaurant HERE.
Chef Jon’s dishes included:
Tribal-caught local sturgeon with Blue Evolution Alaskan kombu, savoy, buckwheat, black eyed peas, and uni
Puget Sound mussels with sorghum, fermented Blue Evolution Alaskan wakame, honey, yam, rutabaga, and vinegar
Geoduck clam fritter with sweet corn, coconut stewed kombu, and peanut
Chef Cameron’s dishes included:
Oregon Seaweed’s Pacific Dulse rolls with cauliflower puree, dulse powder, and white truffle
Black lentils with Pacific Dulse, citrus vinaigrette and charred onions, dusted with foraged spruce powder
Caramel apple cake with dulse butter cream, goat cheese ice cream, and Cameron’s famous sea glass (made with seaweed!)
A huge thank you to everyone involved! Thank you to Chef Cameron for being a founding chef partnered to Winter Waters and for believing in the power of sea veggies.
