What Portland's Jason French Is Cooking at Superba Snack Bar, November 5
On November 5, Venice's Superba Snack Bar starts a "guest chef" series by bringing in Jason French, owner and chef at Portland's Ned Ludd, which changes its seasonally-supplied menus by the week. Cooking alongside Jason Neroni, with whom he worked at the Northwest's Toro Bravo, French will collaborate on a seven-course menu paired with wines from California and Oregon at $100 per-person. Fascinating dishes currently include a cockscomb terrine, a use of squid ink in a citrus course, and roasted scallops with chicken jus, black truffle, and pumpernickel crumble. The dinner series, which will grow to include chefs from home and abroad in the coming months, features two separate seatings, with reservations at 310-399-6400. Check out the complete menu that these two Jasons are preparing, below.
Superba Snack Bar
Monday, November 5, 2012
Seatings at 6:00 and 8:30 P.M.
(subject to change):
Smoked Lardo with Black Truffle Powder
Terrine of Cockscomb, Carrot Pickle, and Parsley Sauce
Hamachi, Green Apple and Horseradish Consommé, Trout Roe, and Blossoms
Avocado, Orange, Squid Ink, Chile Conserva
Fried Cauliflower, Chickpeas, Preserved Lemon, Rose Petal Harissa
Roasted Scallop, Celery Root, Pumpernickle Crumble, Chicken Jus, Black Truffle, and Lemon Brûlée
Rogue River Blue, Brioche, Riesling Raisins, Apple Butter
Peanut Butter Cup