Wildwood Sommelier to Duel Higgins Wine Dude

Two of Portland's stauncher parents-appropriate restaurants--chef/owner Greg Higgins' eponymous downtown meat temple Higgins and old-school NW standby Wildwood--are shaking it up, Ren Fayre style, with a duel. Next Saturday, November 7th, southwest downtown hotel/restaurant The Heathman is hosting a six-course dinner alternating offerings from Higgins chef Eric Bartle and Wildwood's gray-ponytailed Dustin Clark, left, each paired with wines chosen by directors Jeff Moore (Wildwood) and Andy Zalman (Higgins). Only those with a $135 ticket will know whether it's Clark's mixed chicory salad or Bartle's forest mushroom dashi that will end up the equivalent of a dissembling crook-pated flax-wench, but the appearance of Morgan Brownlow's Tails and Trotters pork belly porchetta on Clark's fourth course has us leaning towards this particular pet.

What: Six-Course Duel
Where: The Heathman
When: November 7th, 6:30pm
Cost: $135
RSVP: 503-790-7752

1st Course
Roasted acorn squash soup with bacon, apple and chevre “crouton sandwich”

Eric Bartle, Higgins

2nd Course
Mixed chicory salad with shaved celery, grana padano and toasted walnuts

Dustin Clark, Wildwood

3rd Course
Forest Mushroom Dashi with wild salmon, clams and soba noodles

Eric Bartle, Higgins

4th Course
Tails and Trotters pork belly porchetta with caramelized fennel stuffing, creamy polenta and sautéed fall greens

Dustin Clark, Wildwood

5th Course
Gorgonzola stuffed Seckel pear with toasted walnuts and black pepper honey

Eric Bartle, Higgins

6th Course
Bittersweet flourless chocolate cake with salted toffee praline and hazelnut ice cream

Dustin Clark, Wildwood