Serenity & Reverence at Epilogue Kitchen
Wednesday, February 26th, — Epilogue Kitchen, Salem, OR
Chef Jonathan Jones is hosting 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, and we’re excited to see what they’ll create together for this special collaboration dinner.
Book a reservation and join us for this special 5-course seaweed and sustainable seafood-focused dinner. Seatings are available at 5pm and 8pm.
A portion of proceeds will go to benefit our non profit partner, Oregon Shores.
Check out the 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
Menu
PNW Oysters Three Ways:
Raw Hoxie's Cove Oyster with dulse-champagne mignonette (grown in the clean, crisp waters of Kings Slough off Yaquina Bay in South Beach, Oregon)
Pickled Yeager Creek Oyster with cucumber-carrot relish (grown at Whiskey Creek Shellfish Hatchery on Netarts Bay, Oregon)
Baked Yaquina Bay Oyster, deviled style, with dulse-greens bed, Huichol sauce, cheese (grown and harvested in the oldest oyster farm in Oregon, Yaquina Bay, Newport, Oregon)
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
