10-10-10 Portland

With 10-10-10 Portland just seven days away, people are starting to ask what’s on the menu. The menus of the competition chefs in the Portland Chef Face-off are confidential for now, although we’ve seen them and you will not be disappointed. However, we can give you a preview of the additional food that we’re serving at the event to get your stomachs rumbling and your brains mulling.

How will the event work?
Our food service has been structured in a unique way to support the Portland Chef Face-off. As guests will be tasting dishes from 10 of Portland’s top chefs, they will be given a small tray with a wine-glass cut-out and a wine glass to use throughout the evening. The chefs themselves each have a station in our Chef Face-off area, where guests will be able to walk up, take their bite and watch what they chefs are doing. The food tasting will run from 5:00-7:00PM.

There will also be a more food in the entrance area (near the all-important wine and beer services) where we will feature food from Portland’s 50 Plates restaurant to complement the food being prepared in the Face-off. From approximately 5:00-5:45PM we will be serving seafood and sushi and then from 5:45-7:00PM, we will have an array of Cheeses, Charcuterie, salads and potatoes. All of this is designed to complement the ten other dishes being served by our competition chefs.

Desert is a surprise and will be served later in the evening.

The Menu!
Selection One: Seafood
– Assorted Nigri, Maki & Vegetarian Sushi

– Poached Gulf Hopper Prawns with brandied cocktail sauce

Selection Two: Cheese and Charcuterie
– Shaved Bresaola Beef

– La Quercia Prosciutto

– Pate Campagne

– Chicken Liver Mousse with Prunes & Pistachios

– Assorted Imported and Domestic Cheeses

– Sliced Baguettes, Artisan Crackers and House Made Lavosh

– Quince Preserves, Mustards, Cornichons & Pickled Onions

Selection Three: Salad and Potatoes
– Beet, Granny Smith Apple, Blue Cheese, Endive & Candied Hazelnut Salad apple cider vinaigrette

– Country Ham, Arugula, White Peach & Pickled Watermelon Rind Salad

– Warm Yukon Potato Blini with Crème Fraiche, Caviar and House Made Lox

– Twice Baked Bliss Potatoes white cheddar, truffle, sour cream, natural bacon and scallions

Yum!

Check back here for more details throughout the week! Some tickets are still available, but they are going fast. Click here to go to our ticketing web-site.