It’s always a treat to Oregonians when we get a little faux spring in January or February, especially when the winter has been particularly harsh. So, we seized the moment! Our wood fired ‘pizza’ oven is one of my favorite aspects of The Painted Lady, an one we’re constantly trying to include more into our arsenal. We enlisted the assistance from close friend and resident wood-fire expert, Kris Utz, owner o fRenaissance Catering, to collaborate and bring in his two ovens. We ran the entire menu out of the three ovens. The fickle flame is definitely a different animal from a control knob gas, but it lends flavors and penetrating heat are a thing unlike any other.
The fire braised short ribs with pan roasted Wagyu steak were the clear favorite, though octopus was a surprising hit. Guests at the Painted Lady may see a Chef at the Patio Wood-Fired Station this season.
Follow the Experimental Experience
WOOD-FIRED – MENU
CANAPES Cyril Zangs, Easy Cider
FLATBREAD Rogue Creamery blue cheese, carmelized onion, spinach
CHILI FIRE ROASTED OCTOPUS Puy lentils, Our Table Farm potatoes, watercress, 2015 Les Capriades, Pet’Sec Rose
SEMOLINA CANNELLONI Oregon Dungeness crab, ricotta, leeks, parmesan, 2011 Foureau, Brut Reserve Vouvray
CARLTON FARM PORK BELLY Manila clams, confit fennel, red pepper stew, 2015 Marie Thibault, La Roue Qui Torne Rose
BRAISED BEEF SHORT RIBS/NY WAGYU Israeli couscous, eggplant, pesto, sesame, Le Sot de l’Ange, Red is Dead
CALVADOS PINEAPPLE PITHIVIER Pine ice cream, salted caramel cashews, Gio Dmoinico Negro, Birbet Brachetto