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Albertina's Restaurant to Host Earth Dinner; Support Albertina Kerr & Chefs Collaborative

Guest Chefs include Bryan Szeliga of Albertina’s, Brian Landry of The Original Dinerant & Asst. Pastry Chef Nora Antene of Little Bird Bistro


March 17, 2011 (Portland, OR) – Albertina's Restaurant (424 NE 22nd Ave., Portland) will host its first Earth Day Dinner on Thursday, April 21 at 7 p.m. Guest chefs Bryan Szeliga, Brian Landry and Nora Antene will prepare a six-course menu inspired by the bounty of the Pacific Northwest. Chefs Szeliga and Landry will recreate classic dishes, taking an anthropological approach to the use of indigenous Pacific Northwest ingredients including smoked clam chowder inspired by traditional Puget Sound Salish native cooking and a regional twist on Salade Lyonnaise. Pastry chef Antene will use local inspiration to create a special dessert. All proceeds from this event will be donated to Albertina Kerr (90%) and the Chefs Collaborative (10%). Diners will also receive Army of Angel “wings” for their support of Albertina Kerr.

What:  Earth dinner prepared by chefs Brian Landry, Bryan Szeliga & Nora Antene.
Where:  Albertina’s Restaurant, 424 NE 22nd Ave. (btwn Glisan & Flanders Sts.) Portland
When:  Thursday, April 21 at 7 p.m.
Who:  Chefs Bryan Szeliga, Brian Landry & Nora Antene
Cost: $70 per person, $30 additional for wine pairing.
RSVP:  Reservations only, limited seating. For reservations, please visit KerrShops.org. For more information, please call 503-231-0216.

MENU
Duck Salade Lyonnaise - Duck, quail egg, arugula, frisée & lemon vinaigrette
Pickled Oyster - Netarts Bay oysters with heirloom radish salad
Beet Terrine - Goat cheese & pistachios
Clam Chowder - Clams, potato gnocchi, black cod & black truffle velouté
Bison - Nettle & morel risotto
Dessert - Molten white chocolate vanilla bean cake with a rhubarb compote and hazelnut brittle

* Due to weather and seasonal variations, menu items are subject to change based on product availability.

ABOUT ALBERTINA’S RESTAURANT
Albertina’s Restaurant serves delicious Northwest-inspired lunches in a cozy café setting Monday through Saturday from 11:30 a.m. to 1:30 p.m. Albertina’s hosts special events throughout the year including a Mother’s Day tea on Saturday, May 7 and has a private dining space available for groups. As part of volunteer-run Albertina's Restaurant & Shops, profits and tips from the restaurant benefit Albertina Kerr’s work with families and the community to support children and adults with developmental disabilities and mental health challenges to lead self-determined lives. For more information, visit KerrShops.org or AlbertinaKerr.org.

ABOUT CHEFS COLLABORATIVE
Chefs Collaborative is a nonprofit network of chefs that's changing the sustainable food
landscape using the power of connections, education and responsible buying decisions.
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply.  The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions.  Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies. For more information, visit chefscollaborative.org.

ABOUT THE CHEFS

Bryan Szeliga
Chef Szeliga is currently a guest chef at volunteer-run Albertina's Restaurant where he is assisting in the transition to a café style lunch service featuring new American cuisine. Prior to his stint as a guest chef at Albertina's Restaurant, Bryan served as the Chef de Cuisine at Lucy's Table in Northwest Portland. Bryan has also worked under Portland's top chefs at Paley's Place and Little Bird. Bryan is a graduate of the Western Culinary Institute in Portland, Oregon.

Brian Landry
Currently Executive Sous Chef at The Original Dinerant in downtown Portland, Chef Landry was previously the Chef de Partie at San Francisco’s Aqua, a recipient of two Michelin stars. Before that, he honed his techniques at Farallon and Americano restaurants, also in San Francisco. Brian is a graduate of the California Culinary Academy.

Nora Antene
Currently the pastry assistant for Lauren Fortgang at Little Bird Bistro, Chef Antene is a newcomer to Portland.  Previously of Chicago, Chef Antene worked under pastry chef Tony Galzin at MK Restaurant and attended the Kendall College School of Culinary Arts.



Contacts:
Amy Miner
Albertina Kerr
Marketing & Communications Manager
Phone: 503-408-4721
Fax: 503-239-8106
Email:
Website: www.albertinakerr.org


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