Fireside and Old Salt are teaming up to celebrate Oregon’s summer bounty by cooking up some inauthentic Mexican delights and throwing a big fiesta!
Main: lamb barbacoa, pork with red mole & peaches, albacore ceviche with local currants
Sides: “elote” (Mexican style grilled corn), “quelites” (sauteed wild greens), and grilled carrots with cumin
Dessert: choco tacos from Salt & Straw
Beverages: ginger & peach white sangria, rum-spiked horchata, red/white/rose wine, beer
“The idea of a public market that would provide the city of Portland with locally raised meats and vegetables on a regular basis is wonderful (not that our farmer’s markets aren’t amazing as well). If not eating at the restaurants in town that provide locally raised meats and vegetables, having constant access to it and eating locally and seasonally at home is the next best alternative–and better for the city, farmers, ranchers, and for us as a whole!” Chef Ben Schade, Old Salt Marketplace
“The foundation of our menu and concept is tethered to the presence of a market, and the cultural literacy that it promotes through interaction, community and the sharing of sustenance. James Beard Public Market epitomizes all these tenets. By celebrating the richness of the land, and promoting the movement for fresh local food, the market is the nucleus of our culinary passion and community.” –Chef Joey Hart, Fireside