“At Meriwether’s, we have spent the last four years shortening the distance
between field to table by operating our own 5-acre vegetable farm.
We encourage you to try a new vegetable with each visit!”
Meriwether’s Restaurant & Skyline Farm
Portland, Oregon
Meriwether’s menu details the August harvest by category:
greens
leaf, stalk & flower
brassicas
The building sits at the entrance to where the World’s Fair was held in Portland in 1905 (the “Lewis & Clark Exposition”), hence the name Meriwether’s. The exterior of the building has remained relatively unchanged during its 80 plus year existence except for paint color and landscaping (from Meriwether’s website here).
Our most gracious hosts, Kirk & Allison, took us to Meriwether’s for lunch before dropping us off at the airport. What a delightful way to end our trip to Oregon! We had a most knowledgeable and engaging server, Deidre, and thoroughly enjoyed the enchanting ambiance and the farm fresh produce.
skyline farm salad
farm vegetable shavings, fennel , pine nuts
coconut fried chicken salad
cabbage slaw, peanuts, cilantro, sesame dressing
quiche lorraine
house made pancetta, gruyere
dungeness crab risotto
skyline farm summer squash, lemon zest
catch of the day
halibut, herbed couscous, skyline farms greens
In 1803, President Thomas Jefferson commissioned the Corps of Discovery as a scientific and military expedition to explore the newly acquired Louisiana Purchase and to learn more about the Northwest’s natural resources, inhabitants and possibilities for settlement.
Jefferson selected U.S. Army Captain Meriwether Lewis–his aide and personal friend–to lead the Corps of Discovery. Lewis selected William Clark as his partner (from wikipedia here).
Meriwether’s embodies the essence of Portland dining.
5 Star Foodie Makeover
Summer ’10 Special
Back in July I participated in Natasha’s 5 Star Foodie Makeover Summer ’10 Special sponsored by Marx Foods by preparing Bistro Duck & Wild Mushrooms Two Ways – Classic and Contemporary. If you haven’t had a chance already, you might like to head over to 5 Star Foodie here and see the creative recipes by all ten guest bloggers this summer. Additionally, if you are so inclined, you can vote for your favorite now through September 12. The winner will receive Alba Truffles. Bonne chance to all!
Contemporary Bistro Duck & Wild Mushrooms
The CONTEMPORARY Bistro Duck and Wild Mushrooms incorporates exotic ingredients from different cultures. Pomegranate brings a note of refreshing sweetness while the porcini sauce adds an element of earthy richness. The crunchy wood ear, the silky roasted shiitake and the crispy polenta cake add a variety of textures. Radish sprouts, polenta, pomegranate, and the emerald green mizuna add striking color in contrast to the CLASSIC dish.
What a charming place, Lori Lynn! I’d like one of everything on a tasting plate, followed by the crab risotto as a main. Then a long walk in the pretty garden!
Wow, what a variety. Looks like a definitely stop if I ever get there!!
What a wonderful post 🙂 I have a friend that recently moved to Oregon and well sent this to her 🙂 I will stop by and check it out over at Natasha’s 🙂
The farm-fresh ingredients truly shine in these delicious looking dishes; sounds like a terrific restaurant!
Thank you so much for a terrific 5 star makeover dish – it was wonderful to have you participate in the event!
Lovely! And job well done on your dish 🙂
Hi LL, Stopping by to say Hi and a Happy Rosh Hashanah to you and your family.
Next time I’m in Portland I’m definetly checking out Meriwether’s!
It’s always fun learning about new restaurants that celebrate local food (even if I don’t know when I’ll be making it to Oregon). Thanks for sharing the beautiful photos. They are all so tempting.
This is a great place to visit on our next trip up to Oregon! Thank you for the post!