Winning the (Foodie) Lottery

25 May

Like many, I’ve pondered what I’d do if I won the lottery. Well, thanks to my friend Geoff Kleinman, I’m pretty sure I know how (and where) to celebrate. Geoff was a recent grand prize winner of Google’s Hotpot Jackpot, which gave him the opportunity to spend $3000 with nine of his friends at the Portland restaurant of his choice. (Yes, I’m aware that this gift—along with my invitation—is as absurd as it is amazing.)

I wasn’t surprised when Geoff informed me he wanted to celebrate his win at Park Kitchen. We share the opinion that this crew consistently delivers inspired food with deep commitment to seasonality, creativity and taste. The service is friendly and knowledgeable, and the bar is one of the best in the city—details which are not lost on this eagerly fortunate group of guests, most of whom are working professionals in the food and spirits industry. Believe me, in the wrong hands this meal could’ve quickly turned into a (bad) Gluttons Anonymous meeting. This was not the case at Park Kitchen. On the contrary, we were in the very capable hands of Head Chef Scott Dolich, Chef de Cuisine David Padberg, GM Anna Josephson, and Bar Manager Adam Robinson, a dream team who found the perfect balance between indulgence and elegance.

Anna greeted us at the door with a tray full of champagne (the real stuff)—though I’m embarrassed to admit I was too busy eating the tempura prawns to notice the label. Later, while slurping down oysters with mignonette sauce, Adam delivered perfectly crafted Hemingway Daiquiris. Needless to say, the evening was off to a great start.

What followed was an incredible, thoughtfully prepared seven course dinner, masterfully paired with an impressive drink selection. I wish to thank all who made this magical meal possible. Twas an enchanted evening indeed, and one story I plan on retelling throughout my lifetime.

Magic Egg and Asparagus Salad

Watari Bune Junmai Ginjo

Foie Gras Torchon, Rhubarb, Pain Perdu

Equipo Navazos Sanlucar Manzanilla Sherry

Sizzling Baby Octopus and Scallops

2008 Chateau D’Esclams “Garrus” Rose

Salmon, Gratin, Trout Roe, Saffron Pickled Clams

2004 Domaine Michel Juillot Corton-Charlemagne Grand Cru

Sirloin of Beef, Morels Bordelaise

1993 Chateau Leoville Barton Saint-Julien

VEP Green Chartreuse

Rhubarb Textures

Dark and White Chocolate, Roasted Strawberries

1981 Kopke Kolheita Port

THE END

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