Chef Mike Odette,

Sycamore
Mike Odette found his niche when he decided to study the culinary arts. “I liked the work and it kept me engaged,” he says. He began his chef career at Café Europa and Europa Bakery in 1988, and worked at Trattoria Strada Nova and Booche’s before becoming a chef at Sycamore in 2005. Odette chose his menu for the Wine & Food Festival to showcase the talents of his staff and as a genuine reflection of Sycamore’s menu.

Sycamore

1st Course: Smoked trout salad
Locally-grown baby lettuces with smoked Troutdale Farm trout, radishes and scallions with a lemon vinaigrette.

2nd Course: Bacon-wrapped scallop
A seared jumbo sea scallop wrapped with house-cured pancetta. Served on a sugar snap-pea risotto with a pea sprout garnish.

3rd Course: Charcuterie Plate
House-cured duck prosciutto, country-style pâté, spicy lamb sausage and beef tongue.

4th Course: Patchwork pork loin
Cinnamon-rubbed patchwork pork loin with polenta, green tomato salsa and Goatsbeard goat cheese crumbles.

5th Course: Flourless chocolate cake
With brûléed bananas and salted peanut ice cream