Celebrated PDX Chef Scott Dolich In Collaborative Supper At “Pidgin” On August 5

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The GOODS from Pidgin

Vancouver, BC | On Wednesday, August 5th, 2015 at 7pm, Pidgin invites guests to join them for an exciting evening as the restaurant welcomes special guest Chef Scott Dolich of Portland’s Park Kitchen and The Bent Brick. The menu will offer eight courses, each complemented by a cocktail, or glass of wine, all carefully paired by Pidgin Bar Manager Nelson Navasero, Wine Consultant Neil Ingram and Bent Brick Bar Manager Michelle Ruocco.

Chef Dolich was at the forefront of seasonal cooking when he opened Park Kitchen 12 years ago and brings an impressive pedigree: he has twice been recognized by the James Beard Foundation through two nominations, received in both 2008 and 2009; Park Kitchen was awarded ‘Restaurant of the Year’ in 2006 by Portland Food and Drink. Heavily influenced by Pacific Northwest styles and flavours, Dolich offers fresh takes on classics, all with a locally sourced twist.

Guests for this special evening can expect an unforgettable menu as they indulge in eight-courses that blend Pidgin’s French inspired Japanese cuisine with Park Kitchen’s emphasis on local, fresh ingredients. Courses will alternate between restaurants, with Park Kitchen showcasing dishes like duck with watermelon, potato and romano beans, and Pidgin offering bone in short rib, with aliums, bulgogi glaze and crispy garlic furikake.

Menu

sherry cured anchovies and tomatoes / sherry, manzanilla pasada pastrana

corn foie gras tartare / cocktail, gin, cocchi, elderflower shrub, Japanese pear

frekkah, cherries, cucumber, feta / cocktail, nigori sake

scallops, honey, buttermilk / wine, tahblik “museum release” marsanne

duck, watermelon, potato, romano bean / cocktail, rose sangria

bone in short rib, various aliums, bulgogi glaze, crispy garlic furikake / wine, fonte de serrana, alentejano

sorrel, berries, smoked honeycomb, agassiz chevre / cocktail, plum sake

bonbon hazelnut pimeton crackerjack / cocktail, dry iced old fashioned

Tickets for this evening are on sale for $100 per person, which includes dinner, wine and cocktails, plus tax and auto gratuity. Reservations can be made by emailing ParkRSVP [at] pidginyvr.com or calling in at 604.620.9400.

DETAILS

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350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: info@pidginyvr.com
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

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The Team

Brandon Grossutti – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef

About PiDGiN

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Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.

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