|pork belly lardons, fried egg (obviously pastured eggs) on bed of frisee from Paulée|
When you start at the top with sophistication, intelligence, talent, hard-working and approachable it can’t help but trickle down through the employees you attract. This is exactly the case with Executive Chef/Owner Daniel Mondok of Paulée, opening right in the heart of Yamhill Valley’s wine country this weekend. From the chefs to the wine stewards, waiters, and hosts at the door, everyone is warm, friendly, sophisticated, gracious, and smart.
Daniel Mondok and Sean Temple have spent the last six months becoming members of this community, getting their hands dirty and their boots mucky visiting many of our local farms in the area, learning our names as well as how we raise our food that might show up on their menus. This has paid off in building supportive relationships that are evidenced in the compassionately raised and prepared food that is presented at each table.
Dinner last night was spectacular– the gracious and humble andwildly talented chefs greeted us, the wine stewards educated us in a down-to-earth way, and waiters served us with professionalism yet grace and knowledge. Every staff member is educated in the mission of the restaurant. They can point out our next door neighbor’s wine, the eggs from down the road, and the meat from the animals over the back fence. At Paulée, local means a five minute walk away, whenever possible. Except in the case of the water buffalo farm more like an hour away – I guess there’s room for someone in Dundee to add water buffalo to their herd!
Every course was artistically presented and full of flavor. I could spend all morning looking up descriptive adjectives Paulée warrants, yet your best bet is to experience it yourself.
|Top is the oh-so-tasty water buffalo carpaccio, lower plate is the blue prawns with carrot, ginger, coriander verjus|
|Dessert seemed to pretty to eat… but only for a second. Accompanied by Argyle sparkling wine it was the perfect finish.|