Christopher Sky
St. Jack | Portland, OR | August 2017
FEATURED PAIRINGS
Albacore Crudo: Pickled Zucchini, Fried and Crumbled Garlic, Green Coriander Sauce, Poached Tuna-scrap Mayonnaise, Grated Dried Tuna Heart, Squash Blossoms, and Fennel Fronds paired with Brut Rosé Pur Meunier, Christophe Mignon, Champagne, France NV
Tillamook Bay Wild Butter Clams, Sauvignon Blanc Vinegar Marinade, Olive Oil, Cucumber, Celtuce, Borage Flowers, Dry-cured Scallop, Kholrabi Batons, and Calm Jus paired with Le Grand Fricambault Silex Sauvignon Blanc, Domaine Andre Neveu, Sancerre, Upper Loire, France, 2016
Pacific Octopus, Olive Oil, Chickpea Fritter, Nectarine, Celery, Dried Black Olives, Calabrian Chile Mayonnaise, Nasturtium, and Potato Chips paired with Roussanne White Blend, Les Barrieux, Jean-Yves Péron, France, 2012
House Cured Trout Roe Panzanella: McFarland Springs Trout, Shaved Fennel and Radish, Avocado Mousse, Horseradish Crème Fraîche, Rye Bread Croutons, Pickled Shallots, Celery Leaves, and Red Ribbon Sorrel paired with Terroirs De Béru Chardonnay, Château de Beru, Chablis, Burgundy, 2015
Photography by Briana Balducci
