Welcome back to CITK, 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 making stuff to put in your mouth.
While all of Portland nursed killer hangovers on Monday (and let's not lie — Tuesday) morning, Clyde Common's Chris DiMinno celebrated his uber-successful James Beard afterparty menu (which featured creamy cauliflower soup, Italian grinders, truffled popcorn, and pig's feet) by getting busy in the kitchen with a little, uh, grey matter. Eater hung out in the open kitchen for this special CITK edition as DiMinno fried up some Carlton Farms calves’ brains, getting the step-by-step details as he preps the crispy nibbles to be served atop an herb salad with radishes and cauliflower pickles. Insert your zombie joke of choice here.
· Clyde Common [Official site]
· All Previous Clyde Common Coverage [Eater PDX]