Welcome back to Chef in the Kitchen, a recurring Eater photo feature where we boldly go where few diners have gone before — into Portland restaurant kitchens — to get a sneak peek of the chef du jour hard at work.
[Photography by Dina Avila]
Chef Patrick Lee Warner — of Lake Oswego's Scratch Foods — takes the market to menu treatment seriously, first making a pit stop at SE MLK's Sheridan Fruit Company to pick up apples from Hood River's Riverwood Farms and walnut halves from Schad Farms and August Cellars.
When back in the Scratch kitchen, Warner peels the apples, then rubs them with dark brown sugar and cinnamon. While the apples roasted at 375 degrees until soft to the touch, Warner whips up the ice cream base, with sugar, vanilla bean paste, Knob Creek bourbon, whole milk, eggs, and cream. A gluten-free cinnamon shortbread (all of Scratch's menu items are gluten-free), comes together with Bobs Red Mill sorghum flour, Creamery Classic euro butter, and sugar. The dish is built to the plate with house made caramel sauce, creme anglase, candied walnuts, and thrown sugar.
· Scratch Foods [Official site]
· All Previous Scratch Coverage [Eater PDX]