Upon our arrival the night before, we headed for Portland’s Wildwood Restaurant – one of our mutually favorite spots in this city of great restaurants.
We both spotted an unusual entree on the menu – ham. Curious, we asked our waiter about it. Turns out the ham is house cured at Wildwood – part of their effort to use as much of the “whole hog” as possible.
We both opted to try it – and were delighted with the flavor combination. This wasn’t the usual clove-spiced or honey-glazed ham – far from it! This was just a small stack of sliced pieces of ham on a bed of sautéed spinach and salsify cream with some wild mushrooms on top. Very nice, very tasty.
To accompany the ham, we had the Scott Paul 2006 La Paulée Pinot Noir – a delightful Oregon Pinot!
Another great Wildwood dinner!