Southeast Portland’s 82 Acres Features Farm-Grown Ingredients on Fall Menu
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82 Acres in Southeast Portland is featuring a fall menu developed by chef Will Preisch in collaboration with the team at Abbey Road Farm in Carlton.
The restaurant, which comes from the farm's owners and Preisch, a veteran of Le Pigeon and Holdfast, plans seasonal menus beginning with seed meetings before crops are planted.
Fall dishes include Delicata Squash Katsu, stuffed with farm-raised lamb sausage, fried katsu-style, and served with house-made bulldog sauce, stewed farm cherries, apples, carrots, and an egg jam made from farm yolks.
The Squash Carpaccio features thinly shaved honeynut and red kuri squash that is frozen and thawed to develop its texture. It is dressed with curry leaf oil and a farm-raisin and caper chutney, then finished with roasted leeks, white beans cooked in Parmesan stock, sesame, and urfa biber, a Turkish chili pepper.
The Farm Salad draws inspiration from a Lyonnaise salad, with farm-sourced tesa, egg, herbs, and smoked egg yolk. Tomato Toast combines blistered farm tomatoes with cheddar mornay, prepared Welsh rarebit-style, and Szechuan and mustard oil over a vegan tomato XO made with dehydrated heirloom tomatoes, fennel, smoked tofu, star anise, cognac, and dark soy glaze.
The Carrot Salad includes farm carrots over a purée of carrots, onions, and bacon cooked in chicken fat and glazed in red wine. The dish is topped with Belper Knolle cheese and smoked pecans, dressed with a shallot and harra spice vinaigrette, and finished with radicchio.
Dessert includes a s'mores ice cream sandwich made with toasted marshmallow semifreddo, graham crackers, and a black sesame shell.
Located at 2032 SE Clinton St., 82 Acres serves dinner Wednesday through Sunday from 5 p.m. to close.
The post Southeast Portland's 82 Acres Features Farm-Grown Ingredients on Fall Menu appeared first on FSR magazine .
