Dame Collective in Portland, Ore., recently launched chef residencies with two new concepts: Estes, open Sunday through Wednesday, and Pasture, open Thursday through Saturday. The latter restaurant offers a Cascadian, or northwestern American, menu that champions local agriculture and ethical animal husbandry. One dish is chicken with celeriac purée — a deboned breast and thigh rendered on its skin and served with a purée made from celeriac scraps. The purée is topped with celery ribbons shocked in water and pickled mustard seeds.
Most recently chefs at Farm Spirit, Pasture co-chefs, co-butchers and co-owners Kei Ohdera and John Schaible first met while working alongside Dan Barber at his Tarrytown, N.Y., restaurant Blue Hill at Stone Barns. The chefs want to raise awareness of the flavor and quality that comes from regenerative animal farming through their cooking at Pasture.
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