Just when you thought it was safe to put your skinny jeans back on—there’s another culinary extravaganza afoot in town.
Chef’s Week PDX is back, a weeklong foodapalooza wherein chefs who matter from all along the West Coast gather to make expensive and elaborate meals for people who matter (or have a buttload to spend on tasty meals).
Among the organizers is Departure’s Greg Gourdet, and he’s roped in both of his current Top Chef season finalists, Doug Adams of Imperial, and Mei Lin, formerly of Ink in L.A., to collaborate in the dinners. (Not one to be a TV Diva, I spotted Gourdet lugging produce for an event into Ned Ludd last night, while I sat on my ass and ate clam pizza).
Most of the events, despite their $150-a-plate price tag, have sold out. But a “Bound by Tradition” dinner Saturday at Ned Ludd’s Elder Hall, featuring Matthew Accarrino, Nora Antene, Camas Davis, Jason French, Joshua McFadden and Rachel Saunders has still got a few seats. And the $250 Sunday night blowout, featuring all 28 chefs and ALL THE FOOD at Departure, remains available.
Are you a normal person who does not have that much to spend? Keep an eye on the group’s Facebook page too: There’s free after parties every night, including a final blowout at Cooper’s Hall on Sunday. Also, there’s a collaboration between Adams and Double Mountain (called Yacht Rock; the best possible name) running around on tap, and some new menu items at the Whole Foods downtown by participating chefs.
Go forth and ruin those (probably dead by now anyway) New Years’ Resolutions.
