503.248.2015
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503.248.2015
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In Good Taste Cooking School |
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The Whole Beast Nose to Tail Eating with Fergus Henderson of St. John’s in London and Vitaly Paley of Paley’s Place
“Every time you see pork belly or bone marrow, kidneys or trotters (increasingly “hot” offerings) on an American menu – you might well owe a debt of thanks to Fergus, who showed so many of us the way… St. John has quickly become a must-try on the international traveling chef circuit. Chefs, foodies, food writers, and cooks on sabbatical … often stop there for a taste of the real, to find out what all the buzz is about. Who is this Fergus Henderson?” Anthony Bourdain
You will have the opportunity to meet Fergus and find out who he is during this very special and very intimate evening. You will also be served some of his wonderful food as he regales you with stories of his top London restaurant.
Vitaly Paley, who has long been inspired by Fergus’ food, will be our local guide on this taste tour of “nose to tail eating”. Not only will he help prepare this exciting menu, he will advise on where you can find the ingredients here in Portland.
Fergus Henderson is the chef and co-owner of the award-winning St. John Restaurant and St. John Bread and Wine in London. He is also the author of several cookbooks, including The Whole Beast: Nose to Tail Eating. Fergus worked in a restaurant while studying as an architect, and soon switched his career to that of a chef. Henderson is known for his passionate devotion to using each and every part of any slaughtered animal. Last year he was awarded an MBE by the Queen.
Vitaly Paley, chef and co-owner with his wife, Kimberly, of Paley’s Place, needs little introduction to most locals. He studied cooking at the famed French Culinary Institute in New York and was lured to Portland by the bounty of the Pacific Northwest. His cooking is based on uncluttered preparations of local, sustainably grown ingredients. In 1995, Vitaly and Kimberly moved to Portland and opened Paley’s Place. The restaurant—and Vitaly’s inspired cuisine—consistently draws praise, both locally and nationally. In 1999, The Oregonian selected Paley’s Place as Restaurant of the Year and in 2005 Vitaly was the recipient of the “Best Chef Northwest Award” from the James Beard Foundation. Vitaly took his culinary talents one step further in 2004 when he designed the Paley Bar, now a popular alternative energy bar for cyclists.
Roast Partridge and Bread Sauce
Cured Fillet of Buffalo
Rabbit wrapped in Fennel Twigs Baked with white wine and garlic
A Journey Round a Goose
Instructors: Fergus Henderson and Vitaly Paley Assisted by Fergus’ head chef, Chris Gillard Date: Sunday October 1 at 6:30 pm Cost: $150
* Professional chefs - contact Barbara re this event
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