This weekend, I am hosting and creating the first of what I hope to become a regular thing: Portland Secret Suppers. I am working with a chef from San Francisco, Leif Hedendal, to put on this secret event for about thirty people.

Chef Leif Hedendal from San Fransico and Portland-based Eating Designer Tricia Martin have teamed up to bring you Secret Supper.

Leif is a major contender in the movable feast scene of San Fransisco working with Mission Street Food, Sunday Food and Wine, Open Restaurant, The Secret Cafe, and Noise in my Kitchen, and organizes Secret Dinners and Dinner Discussion. He a self-educated chef who worked at Imprevist and Silenus in Barcelona before returning here to cook at such establishments as Greens Restaurant, Citron and Chez Panisse.

Tricia is pioneering the field of Eating Design here on the West Coast, creating food-based experiences that consider the action of eating from seed to waste. Founder of Taste Matters, an eating design studio here in Portland where projects range from working in public schools, creating experiential dinners, and orchestrating individual “memory meals”. Tricia uses food to communicate stories, ideas and messages, exploring taste and all the facets that go into the experience of eating.

The Menu (All food served will be sourced from local farms):

turnip-leek soup
chicories, crispy artichoke, piment d’esplette

wild mushroom and roasted shallot galette
brassicas, asparagus, Chiogga beet, nettles

tahini roasted cauliflower
fava beans, fried ginger, sichimi togarashi

Spring shoot and leaves
kumquat, radish, fennel, almond, chevre

Dessert
flourless chocolate cake with a dollop of cream fraiche

I’ll be posting about the Eating Design experience, some of Leif’s recipes, and pictures after the event. Hope you have a great weekend!