The October edition of Pocket Brunch took place earlier today at Broadturn Farm. Coffee by Tandem, creative cocktails by Nathaniel Meikleljohn (imagine ginger-infused Hendrick’s with cucumber-wasabi puree, lime juice, ginger beer and siracha ice cubes) and fresh pressed cider accompanied premeal bites: cider donut holes, mini-muffins with goat cheese frosting and walnuts, and small buckets of fresh cooked bacon.
With preliminaries completed everyone headed into the barn where two long communal tables were set for the main meal:
- Salad: a communal pile of fresh and pickled Broadturn vegetables paired with anchovy dust and a smoked onion dip
- Soup: a broth of ham and toasted hay enriched with acorns, roasted garlic and parsley
- Egg: a miniature omlet resting on a birds nest of potato sticks with breakfast mayo tamago, local mushroom, house ketchup and nasturtium leaves
- Meat: a pork sausage corndog with a sweet potato and local berry dipping sauces
- Dessert: gingerbread with rum caramel pear buttermilk ice cream which as a suprise were served up in clay pots filled with “potting soil” that had served as table decorations
The menu was a collaboration of Joel Beauchamp, Josh Potocki, and guest chef Karl Deuben. This was an astoundingly good meal and the room showed its appreciation with a standing ovation for the chefs and event organizer Katie Schier-Potocki during the gap between the last two courses.
A photographer from Portland Magazine was there as was Zwickerhill Photography and nearly everyone seemed to grabbing shots on their iPhones. I’ll add links here to other photo sets as they get put online.