foie gras, turnip, persimmon Last week I told you about the first half of our amazing experience at fine-dining pop-up Holdfast Dining in Portland, OR. (Read Part 1 here.) I ended that post with the first of three courses of duck. The second course of duck was listed on the menu as “foie gras, turnip,…
Eating PDX: Holdfast Dining, Part 1
scallop, cauliflower, caper, grape Every once in a while, life gifts us with an experience that is purely wonderful from beginning to end. This one started as I was researching places to eat on our trip to Portland: I found an article from The Oregonian naming the 2014 Restaurant of the Year. Such a thing…