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