Mahonian Oregon on a Plate Dinner

All photos by Kara Stokes @perfectfooddays

Celebrating the bounty of land and sea The Mahonian’s “Oregon on a Plate” dinner was a delicious journey through the state, offering dishes focused on sustainability.

Chef Leather Storrs started the meal out with a trio of creatively named amuse-bouche: Hawt Oysters (Rockefeller-style with bonus kelp!), Spooning a Crab (a little bite of Dungeness crab with curried Dulse creme fraiche), & Macro Plastic Castaway(shrimp chip with Dulse & “detritus”). The star of the show was the family-style dish “Surf-and-Turf”, a coastal-inspired landscape of a dish, filled with local land and sea veggies, aptly described as “veggies from the dirt and from the tide”. Honorable mention goes to the incredible Uni Toast, a labor of love thanks to the many hands behind Winter Waters.

Hours spent preparing and harvesting fresh uni out of purple sea urchins harvested off the Oregon Coast gave our crew a new appreciation for our spiny aquatic friends, who also made a special appearance via an observation tank. In addition to a sea veggie-centric dinner menu, The Mahonian also offered a variety of seaweed cocktails, including an inspired take on a Vesper Martini with a magical “lava-lamp” effect.