In honor of Portland Dining Month, we wanted to feature one of our favorite spots, Bar Avignon. Chef Eric Joppie was one of the 66 Portland chefs to create a mouth watering 3-course meal, available for just $25 exclusively for the month of June. Let’s just say, this guy can cook and we wanted the details.Options include:First Course-Groundworks organics mixed greens with champagne vinaigretteSecond Course (Choose one)-Sweet pea & foraged mushroom risotto, braised fennel, chives-Spelt crusted pork chop, turnips, arugula, smoked onion soubise-Roast chicken, pea leaf panzanella, tarragon salsa verdeThird course (Choose One)-Lemon olive oil cake, strawberry, flowering thyme, chantilly cream_Mud pie sundae, baked chocolate mousse, vanilla ice cream, espresso sabayon,-almonds-Buttermilk panna cotta, spiced rhubarb-apple compote, lavender shortbread
E+E: What was the inspiration behind your chosen 3-course meal?Chef Eric Joppie: Our Portland Dining Month prix fixe menu was chosen to highlight some of our favorite dishes on the menu, as well as one of our favorite farms, Groundwork Organics. We wanted to offer the opportunity for new diners to get a real sense of what we offer at Bar Avignon and to have some delicious choices on our menu. Our Lavender Brined Pork Chop and Semi-Boneless Roast Chicken are menu staples that we hope that new diners might enjoy and long time supporters will be thrilled to see at such a bargain. Groundwork is growing some really gorgeous salad greens and strawberries right now so we wanted to show off their quality in simple, delicious presentations.
E+E: What's your go to dish, or favorite thing to make?EJ: My personal "go to" dish is very simple with a thousand combinations: eggs and bread. I love any kind of "Benedict". This weekend I made roasted asparagus and goat cheese on whole wheat english muffins for a simple, delicious breakfast for my wife and I. I love frittata sandwiches with any number of ingredients. A recent favorite was Chop Piccante Salame with spinach and a mixture of hard grating cheeses I had leftover. My all time favorite comfort food, one that I grew up eating every weekend in South Texas, is breakfast tacos. I will eat them at any hour of the day and with any ingredients (though my favorite is bacon, egg, and cheddar cheese) with lots of hot sauce.E+E: Favorite restaurant in Portland?EJ:I love restaurants that have thoughtful and playful dishes, use quality ingredients, and don't take themselves too seriously. I'm still relatively new to town, but one of my favorite drop in spots is Interurban. My wife and I recently capped off aspecial evening out by indulging in their Smoked Oyster Board, Corn Dog, and Frito Pie. Delicious! What's not to like?! I also try to make it out to brunch whenever possible and I think Olympic Provisions Southeast is consistently my favorite.