Thursday, March 11, 2010
31 Days of Amazing Women: Krista Kern Desjarlais
In celebration of Restaurant Week, and the greatness of Portland’s Food scene, I thought I would give a shout out to Krista Kern Desjarlais, Chef and owner of Bresca. Perhaps I am biased becaues Bresca and I arrived in Porltand at about the same time (February 2007). Its a lovely, intimate restaurant, with wondrous food. My good friend DW wrote about his experience there in the Huffington Post, in which he talks about the collaborative spirit of chefs in Portland. Lovely.
Also, earlier this month, Krista was named a semi-finalist for the coveted James Beard Award. Wow.
I don’t have any videos of Krista cooking up a storm, but I thought her menu is reason enough to believe.
before
Local honeycomb and Pecorino Romano
Chorizo and gorgonzola stuffed dates
Shaved brussels sprouts, toasted walnuts, parmesan, pecorino and olive oil
Spiced mixed nuts, marinated olives, pickled Sparrow Arc farm pumpkin
Foie gras bon bons, winter fruit chutney, toasted almonds
first
Soup
Toc ~ smoked ricotta, creamy polenta, royal trumpet mushrooms, radicchio, lardo
Braised Tuscan Black Kale ~ 6 minute egg, crispy pancetta, kombu butter, charred multi grain bread
Diver Scallop Agro Dolce ~ cauliflower risotto, caper raisin sauce, chili flake
pasta
Roman Gnocchi ~ locally foraged mushrooms, Sherry stewed onions, fontina fonduta, parmesan
Sea Urchin Linguini ~ uni, evoo, basil, mint, lemon zest
Fettucini Alfredo alla Romana ~ parmesan, butter, shaved Sottocenere cheese, smoky egg
main
Honey Glazed Duck Breast
roman trading spices, Amarone poached dried plum, frisee, soft mascarpone polenta
Veal Blanquette (Harris Family Farm)
veal stewed in a light cream sauce, winter vegetables, fines herb, buttered pasta kerchiefs
Braised Pork Shank
white bean and kale ragout, blood orange, rosemary
Roast Veal Chop
sauteed mushrooms, radicchio, parsnip puree, veal jus
The Steak (Meyers Farm Hanger)
bruleed Robiola, crispy potato, horseradish sauce
Market Fish
daily preparation
salade
endive, radicchio, orange, Marcona almonds, shaved Cacio di Roma, herbs
the one cheese
accompaniments change daily with the selection
dessert
seasonal sweets
