Chef's Experience: de Garde Brewing and Mushrooms
The leaves are falling, the air is cool and it’s about time for winter squash, chicories, warm sauces, braised meats and wild mushrooms.
Chef Keith Morris and Linsey Rogers of de Garde Brewing, dropping off kegs for the new Chef’s Experience menu.
One of Chef Keith’s favorite events to participate in the past couple of years has been Chanterelles and Ales, held at Solera Brewery in Parkdale: “a small beer and food celebration where world renowned wild and spontaneous fermentation brewers pair with exceptional Oregon chefs.” Through this event, Keith has gotten to know Linsey and Trevor of de Garde Brewing, a very popular craft brewery in Tillamook that specializes in spontaneous fermented ales. Since Chanterelles and Ales won’t be happening this year, Keith reached out to Linsey and Trevor and suggested a menu collaboration as part of our next Chef’s Experience series. It turns out mushrooms go extremely well with the de Garde ales and so Keith created a whole menu around it!
Last Friday Linsey dropped off 4 kegs and 2 cases of de Garde beer and it felt like Christmas! We’ll be hooking up the taps today and ready to pour for the menu launching tomorrow, running September 30 - October 10. Not only can you choose to the pairings option with the Mushroom menu, you can also order the de Garde beer on tap a la carte if you come in for our Taproom Bistro menu. Available this week and next at Coopers Hall: de Garde’s The Ivy, The Petria, The Borbondias, The Truffle and The Purple Kriek.
Another fun connection to de Garde: they’ve been buying Riesling grapes from Coopers Hall partner and winemaker Phil Kramer of Alexeli Vineyard for years. The Petria, which is included in this line up, is aged in oak barrels with Phil’s Riesling grapes.
The community vibe is strong.
Chef’s Experience:
de Garde + Mushrooms
un
SMOKED DUCK
chanterelles, futsu squash, tayberry
2020 de Garde The Purple Kriek
(aged 2 years in oak barrels with black & red raspberries,
Morello & Montmorency cherries)
deux
ROASTED MAITAKE
parsnip-ginger emulsion, trout roe, sorrel
2019 de Garde The Petria
(aged in oak barrels with Alexeli Riesling grapes)
trois
LAMB CHEEK BOURGUIGNON BLANC
amontillado sherry, lobster mushrooms
2020 de Garde The Borbóndias
(aged 2 years in sherry finished bourbon barrels)
quatre
18 MONTH COMTE & its mousse
pickled mushroom duxelle, stone fruit, almond-truffle cracker
2020 de Garde The Truffle
(aged in oak barrels with Oregon white truffles, blended from 3 years)
Menu $40, Beer Pairings $25
Advanced reservations are required for the Chef’s Experience. Make yours today.
We’ll be donating 10% of the proceeds from this menu and beer pairings to Causa, providing support and relief to immigrants who were displaced and affected by the Oregon wildfires.
