RECAP: Serenity & Reverence at Epilogue Kitchen

Wednesday, February 26th, — Epilogue Kitchen, Salem, OR

Chef Jonathan Jones hosted guest chef Enrique Sanchez Rodriguez, from Newport’s Local Ocean Seafoods at Epilogue Kitchen, in it’s new home in South Salem. Both these chefs have participated in Winter Waters events in the past, we were excited for the opportunity to join them together for this special collaboration dinner.

The team hosted two seatings of the 5-course seaweed and sustainable seafood-focused dinner; a portion of proceeds benefitting our non profit partner, Oregon Shores. Oregon Shores Marine Conservation Manager Annie Merrill spoke about the mission of Oregon Shores, at the beginning of the meal. We learned about the legislative efforts of the Oregon Ocean Alliance, which Oregon Shores is a member of. Learn more about how they’re protecting rocky habitats and eelgrass meadows in Oregon, both important ecosystems for a healthy coast.

Menu
PNW Oysters Three Ways:
🦪 Raw Hoxie’s Cove Oyster with dulse-champagne mignonette
🦪 Pickled Yeager Creek Oyster with cucumber-carrot relish
🦪 Baked Yaquina Bay Oyster, deviled style, with dulse-greens bed, Huichol sauce, cheese

Geoduck and Duck Terrine, with dulse mustard, hard cheese, sea buckthorn jam, dark rye

Coffee + Dulse Crusted Salmon, with brown butter poached wild mushrooms, fermented sweet corn, buttermilk grits

Winter NW Cassoulet, with poached black cod, smoked black cod, slow fish stock-braised heirloom white beans, epazote coriander breadcrumb crust, winter fruit and guajillo preserve garnish

Ancho-Rosemary Tart Shell with winter citrus and dulse curd, tepache apple, tepache syrup

Thank you to Cooper Mountain Vineyards for donating beautiful, local wine for the pairing.