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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Feb. 6, 2015)
FRIDAYEXTRA ! The Daily Astorian Friday, February 6, 2015 Geoff Gunn’s Braised Wild Boar Geoff Gunn began his culinary ca- reer in Hawaii where he fell in love with Pan-Asian cuisine. As a former Island resident, he worked at one of the most highly-acclaimed restaurants LQ:DLNLNLIRUVL[\HDUV*XQQGH¿QHV the Japanese term “umami,” as being “a IXOOQHVV RI ÀDYRU LQ WKH PRXWK ZKHUH all of your senses are excited.” After working in California, Gunn returned to the Northwest where he was born. He graduated magna cum laude from the Western Culinary Institute of Portland, where he was classically trained as a Le Cordon Bleu Chef. Passionate about building commu- nity, his volunteer work with up-and- coming chefs has earned him the Part- ner in Education Award, Outstanding Community Service Recognition, and nominations for Volunteer Citizen of the Year Award and the Oregon State Mentor of the Year Award. He has been involved for eight years with local non- SUR¿WV DQG KDV KHOSHG FUHDWH DQG KDV been emcee for Iron Chef competitions as well as a competitor, helping raise money for the coastal community. After working at renowned restau- rants in Portland and Cannon Beach, Chef Gunn has now joined the Bridgewater Bis- tro team as chef de cuisine where he was announced as one of the top three chefs in the tri-county area for 2014. Working with local farmers, he uses as many local, organic products as possible. Poultry, beef and pork come from nearby farms, and lo- cal produce is delivered daily. Seafood is brought in from boats docking a mere 100 yards away and local foragers are bringing the bounty of the Northwest directly to the back door of the restaurant which in turn he brings to your table nightly. “Oregon is a culinary playground,” he says. Weekend Edition Cooking WHAT’S GOURMET RECIPES FROM LOCAL CHEFS Braised Wild Boar and Winter Chanterelle Ragout with a Gorgonzola Polenta For ragout: 5 pounds wild boar neck meat, cut into 1 ½-inch cubes 2 yellow onions, diced small ½ cup fresh garlic, chopped fine ½ cup olive oil 1 ½ cup pinot noir 2 quart beef stock 1 quart tomato sauce 2 tablespoon fresh thyme 2 tablespoon fresh rosemary 1 pound fresh winter chante- relles 1 bunch each red and green kale For polenta: 1 cup half and half 4 ½ cups water ¼ cup butter 1 tablespoon kosher salt 2 cups polenta ½ cup gorgonzola Ragout: Heat a very large skillet over medium high heat. Add boar and brown. Add onion and garlic to the browned boar meat and sauté until trans- lucent. Deglaze with the wine. Add beef stock, tomato sauce and herbs. Cover and place in a preheated 350 degree oven for one hour. Remove and stir, check for doneness. The meat will be very tender, able to be cut with a fork. It will probably need an additional 30 min- utes. When the meat is done, pull from oven and drain the liquid off into a sauce pan and place over medium heat. Let sauce reduce by a third. At this point, add kale and mushrooms to sauce as well as the cooked boar meat. Cook for approximately 5 minutes, or until the kale has become tender. Serve with the polenta and enjoy! Polenta: Bring half and half, water, but- ter and salt to a boil and slowly add polenta while whisking well. Reduce to a simmer and continue to whisk until the polenta begins to bloom and thicken. Continue cooking on very low heat while whisking often until thick and smooth. JOSHUA BESSEX — The Daily Astorian Chef Geoff Gunn began his culinary career in Hawaii where he worked for six years in one of the most highly-acclaimed restaurants in Waikiki. He has worked in several restaurants in California before graduating from the Western Culinary Institute of Portland. JOSHUA BESSEX — The Daily Astorian The braised wild boar and winter chanterelle ragout with gorgonzola polenta. FREE PUBLISHED THE FIRST FRIDAY OF EACH MONTH January 2015 ess in the Chronicling the Joy of Busin n Columbia-Pacific Regio striverbusinessjournal crbizjournal.com • facebook.com/coa Volume 10 • Issue 1 stry spo allenges Inside: Indu copes with ch Shellfish farm an conditions oce nging s optimistic despite cha tlight: Taylor remain Available at a newsstand near you NEWS County makes a splash PacifIc in the pot biz page 10 NEWS Seaside Muffler and Off-Road 21 revs up its reputation page BOAT OF THE MONTH The Sadie out of South Bend, Wash. page 24 crbizjou rn a l.com