Wildwood vs. Higgins in the Dueling Sommelier Showdown at the Heathman
October 30, 2009
Series finale showcases a six-course menu from chefs at Wildwood and Higgins
PORTLAND, Oregon (October 29, 2009) – Who will wear the “vino” crown? Jeff Moore of Wildwood and Andy Zalman of Higgins will compete in the grand finale of the Dueling Sommelier series on Saturday, November 7th at 6:30 p.m. at the Heathman Restaurant and Bar. The final dinner will feature six courses prepared by chef Dustin Clark at Wildwood and chef Eric Bartle of Higgins Restaurant and 12 wines selected by the competing sommeliers. Guests will decide the winner after casting their vote for the best food and wine pairings. The Grand Finale Dinner is $135 per person, not including gratuity. For reservations, please call the Heathman Restaurant and Bar at 503-790-7752.
Food and Wine Challenge
The five dinners in the series have been prepared by the Heathman’s culinary director, Philippe Boulot and chef de cuisine Karl Zenk, as well as guest chefs from Castagna, Higgins and Wildwood. Each chef creates a menu and the sommeliers pair a mystery wine with every course. Guests attending the event evaluate the wine and food pairings and rank the wines on how well they complement the food. Wines are revealed throughout the evening and the sommeliers answer questions about the pairings. Scores are collected throughout the dinner series and the top two high scoring sommeliers at the end of the series will meet in the Grand Finale dinner to battle for the “vino” crown.
Dueling Sommelier Grand Finale Dinner
Guest Chefs: Dustin Clark, Wildwood and Eric Bartle, Higgins
November 7 at 6:30 p.m.
1st Course
Roasted acorn squash soup with bacon, apple and chevre “crouton sandwich”
Eric Bartle, Higgins
2nd Course
Mixed chicory salad with shaved celery, grana padano and toasted walnuts
Dustin Clark, Wildwood
3rd Course
Forest Mushroom Dashi with wild salmon, clams and soba noodles
Eric Bartle, Higgins
4th Course
Tails and Trotters pork belly porchetta with caramelized fennel stuffing, creamy polenta and sautéed fall greens
Dustin Clark, Wildwood
5th Course
Gorgonzola stuffed Seckel pear with toasted walnuts and black pepper honey
Eric Bartle, Higgins
6th Course
Bittersweet flourless chocolate cake with salted toffee praline and hazelnut ice cream
Dustin Clark, Wildwood
Jeff Moore, Wine Director
Wildwood Restaurant
As former wine manager of the Red Feather Lounge in Idaho, Jeff Moore kept the Boise restaurant’s multi-level blue neon “wine tower” stocked with the best of the Pacific Northwest. In 2004, he moved to Portland in search of a restaurant with a similar approach to local food and wine. The self-taught aficionado immediately found a home as a server at Wildwood, where the seasonal wine list is designed to complement the body and flavor of the menu’s cuisine. As Wildwood’s wine director, Moore accentuates the wine list with a handful of old world wines while retaining its original concept. “We will always be supportive of the local wine industry because it is part of Wildwood’s tradition. By broadening our scope, we’re providing a slightly bigger picture and hopefully a fuller appreciation for our local artisans.”
Andy Zalman, Sommelier
Higgins Restaurant
A resident of Portland for more than three decades, Andy Zalman was the original wine steward at Higgins when it opened in 1994 and continues to pair wine with the Pacific Northwest cuisine found on Greg Higgins’ menu. This Brooklyn, NY native first traveled to Portland to pursue a music career, but quickly fell into the growing restaurant scene as a bartender at Veritable Quandary, as well as stints at Jake’s L’Auberge, Cassidy’s and the Heathman. It was at the Heathman where he met the talented Greg Higgins and took on the challenge of developing the wine program at the new restaurant just a few blocks to the south. “Tasting a 1964 Chateau Cheval Blanc was my wine epiphany,” recalls Zalman. “After that experience I soaked up as much wine knowledge as I could and love introducing my customers to new regions and varietals.”