Taste America: Portland

Menu

THREE-COURSE MEAL CREATED BY

James Beard Award nominee
Bonnie Morales
Kachka, Portland

APPETIZER
Mushroom Salat > Cured Porcini, Matsutake, and Chanterelle Mushrooms; Pickled Shiitake Mushrooms; Smoked Hon Shimeji Mushrooms; and Roasted Maitake Mushrooms with Smoked Beet–Hazelnut Purée, Hazelnut Oil, and Fermented Mushroom Powder
** Vegan, Gluten-Free, and Nightshade-Free; Contains Nuts, Onions, and Garlic

ENTRÉE
Salmon Ukha > Poached Skuna Bay Salmon Fillet with Broth, King Salmon Roe, Sorrel, Potato, and Gogosari Pepper
** Gluten-Free, Egg-Free; Contains Dairy, Nightshades, Onions, and Garlic; Can Be Made Dairy-Free

Stuffed Whole-Roasted Gogosari Pepper with Buckwheat, Mushroom, Eggplant, Celery, Sour Plum, and Sunflower Seed–Pepper Sauce
** Vegan, Gluten-Free, and Nut-Free; Contains Nightshades, Onions, and Garlic

DESSERT
Sunflower–Halva Brownie with Rabbit Hole Bourbon–Dark Chocolate Crémeux and Sunflower Oil
** Dairy-Free, Gluten-Free, Vegetarian; Contains Eggs and Nightshade; Not modifiable

BEVERAGES
Wine Courtesy of
dough wines
dough Sauvignon Blanc 2019
dough Pinot Noir 2019

*Menu is subject to change
*Please note your three-course meal will be packaged for pick-up so that you may enjoy it at home. Some heating or finishing may be required, instructions will be provided. Refrigeration recommended.
*Please note guests must be 21+ to order and pick up a meal kit.

Your three-course meal will be available to pick up on the afternoon of Sunday, October 18 at Kachka (960 SE 11th Ave, Portland, OR 97214).

Through our Open for Good campaign, the Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

Food containers and packaging have been generously donated by Placon, located in Madison, Wisconsin.