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Chef Aaron Barnett and Sommelier Joel Gunderson of St. Jack - Portland, OR

Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Chef Aaron Barnett of St. Jack – Portland, OR
Chef Aaron Barnett of St. Jack – Portland, OR
Sommelier Joel Gunderson of St. Jack – Portland, OR
Sommelier Joel Gunderson of St. Jack – Portland, OR
St. Jack – Portland, OR
St. Jack – Portland, OR
St. Jack – Portland, OR
St. Jack – Portland, OR
St. Jack – Portland, OR
St. Jack – Portland, OR
Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
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Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
Fisherman’s Stew: White Wine Fumet, Seared Scallops, Mussels, Leeks, and Trout Roe
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Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
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Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley
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Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
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Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
Housemade Boudin Noir, Caramelized Apples, Wholegrain Mustard, and Pommes Purees
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
Pied de Cochon: Pig’s Trotter stuffed with Sweetbreads, Mushrooms, Chicken Mousseline, Madeira Jus, White Bean Ragout, and Roasted Carrots
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Chef Aaron Barnett of St. Jack – Portland, OR
Chef Aaron Barnett of St. Jack – Portland, OR
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Chef Aaron Barnett of St. Jack – Portland, OR
Chef Aaron Barnett of St. Jack – Portland, OR
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Sommelier Joel Gunderson of St. Jack – Portland, OR
Sommelier Joel Gunderson of St. Jack – Portland, OR
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Sommelier Joel Gunderson of St. Jack – Portland, OR
Sommelier Joel Gunderson of St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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St. Jack – Portland, OR
St. Jack – Portland, OR
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Chef Aaron Barnett and Sommelier Joel Gunderson of St. Jack - Portland, OR
Photo: Antoinette Bruno | April 2011
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