FOR IMMEDIATE RELEASE –Scott Snyder of Levant and Johanna Ware of Smallwares are joining forces on Tuesday, November 17th for one night only to give diners a unique opportunity to experience a meal unlike anything they’ve ever tasted before. The two will be at the helm of the kitchen bringing a rare fusion of Middle Eastern and Asian cuisine to guests for a four-course, lamb focused dining experience.
Snyder and Ware, both chefs who continue to push the boundaries of their respective traditional cuisines, have been planning this collaboration for a long time. Chef Snyder, inspired by his own family and culinary history, highlights traditional North African and Middle Eastern spices and meats using his French technical cooking background. Chef Ware’s focus is on eclectic, yet refined “inauthentic Asian” cuisine. Both are extremely well versed in lamb, which has been evident in Ware’s popular lamb ssam’s she offers at Smallwares and in Snyder’s Family Lamb dish, which is prepared five different ways.
Chef Scott Snyder, Levant. Photo: John Valls.
There will also be a special “Wine-Off” between the restaurants’ two sommeliers, Brent Braun, of Levant and Sarah Egeland of Smallwares. Guests will have the chance to choose whose wine pairings they want to enjoy over the course of the evening. For those who can’t make the decision, guests can choose to enjoy smaller pours from each.
This four-course meal will cost $60 (not including gratuity) with a $45 “Wine-Off” wine pairing option. The menu for this collaboration dinner will include the following:
Course 1: Meze (family style)
Kibbe Nayyeh (lamb tartare) Lavash cracker, mint, Korean pickled pear, pine nuts
Hummus with Furikake, sichuan oil, shiso
Small Phoesque lamb soups, scallions
Lamb dumplings, red oil style wonton with harissa kimchi
Pita
Course 2: Seafood
Octopus terrine w/ Crispy lambs tongue salad, frisee, bonito aioli, bandari spiced puffed rice
Salt & pepper Squid, Black Harissa, scallion, Korean chili threads
Course 3: Lamb ssam 4 ways (family style)
Sausage: Fermented black bean w/ orange and garlic chive
Ribs: Honey/rose jelly glaze w/sesame seeds maybe Vietnamese coriander
Leg: rubbed with cumin and sichuan rub roasted
Shoulder: Chinese red braise
Served with dirty offal rice
pickles (fennel kimchi, Scotts roasted turnips)
Sauces (fish sauce vin, scallion zhoug)
Wraps: (Perilla, lettuce, nori)
Herb salad
Course 4: Dessert
Yogurt almond matcha cakes, yuzu sorbet and miso creme anglaise
Where: Levant
2448 East Burnside Street
Portland, OR 97214
When: Tuesday, November 17th from 5pm-9pm
Cost: $60 (not including gratuity) with a $45 wine pairing option
How: For reservations, please call Levant at 503.954.2322.
