LET um EAT Chef Karl Holl has recently returned home from an epic culinary adventure: seeking tradition in Northern Italian cuisine. He spent 3 weeks herding and milking sheep in Tuscany, touring cheese caves in Arona, making pasta with Nonis in Rapallo and eating and drinking everything he could find in between. When Pastaworks approached us to Takeover the small restaurant space in their SE Hawthorne market, we knew it would be a great spot to host a dinner inspired by Karl’s trip.
Pastaworks, which opened its doors in 1983, is Portland’s premier European-style market, offering fresh, handmade pastas & sauces, hand-selected specialty groceries, domestic and imported cheeses and a unique selection of vermouths, wine and beer. They take pride in sourcing products direct from farmers and producers, making and sustaining those relationships to offer their customers high-quality products. Peter de Garmo, one of the original founders of Pastaworks, is also responsible for bringing Carlo Petrini’s Slow Food movement to the US, starting the first non-European chapter right here in Portland.
On Monday, June 29 Chef Karl will be sharing the stories of his trip through this menu, featuring fresh pasta, cured meats, authentic italian ingredients from Pastaworks and produce from the LET um EAT Farm. This will be the debut of LET um EAT’s own Notorious Pinot Gris wine. Pastaworks wine director Jessica Padnick will pair each course with her favorite Italian wines.
If you didn’t just make a trip to Italy yourself, at least you can get a taste of it!
Make your reservations for this Monday’s LET um EAT Takeover at Pastaworks!
LET um EAT Takeover @ Pastaworks
June 29th, 2015 – Menu
LET um EAT Notorious Pinot Gris 2014, Dundee Hills
bagna cauda, summer vegetables, anchovy-garlic butter
Ferrando Erbaluce di Caluso ‘La Torrazza’ 2012, Piedmont
insalata di mare, shellfish, borlotti beans, olive oil
Bisson Pigato 2014, Liguria
extra bite: Ayers Creek amish polenta, whipped baccala, onion agrodolce
rotolo filled with coppa and ratatouille of squash, fonduta
Le Fraghe Bardolino 2013, Veneto
ravioli della nonna, pork ragu, smoked parmigiano reggiano
La Stoppa Trebbiolo Rosso 2013, Emilia-Romagna
berries of summer’s beginning, chamomile set in cream, brown butter toasted meringue
Seeders: Ayers Creek Farm, Vibrant Valley Farm, Community Supported Fishery, Brookside Farm,
Osprey Farm, LET um EAT Farm
Feeders: Oregon Olive Oil Mill, Bee Local Honey, Jacobsen Salt Co, Soter Vineyards, Pastaworks
*Wines available to purchase at Pastaworks
The LETumEAT Takeover Dinner at Pastaworks is $95/person and includes a multi-course dinner with wine pairings. A $25 deposit is paid at time of reservation.
Dietary restrictions may be accommodated with advanced notice. Contact [email protected]
Seatings at 6:00 pm & 8:30 pm. Tickets are non-refundable after June 22, 2015.