Slideshow

Slide Show: Aaron Woo's Produce Innovation

November 13, 2013

Quince and parsnip soup with apple, fennel, sweet onion, basalmic, and radish greens. Vegan and gluten-free.

Belgian endive and cress salad with olives, dried figs, peppers, pickled baby carrots, and fried croutons. Vegan.

Grumolo chickories salad with roasted shallot, radish, fennel, herbed chevre, and almonds. Gluten-free.

Left: Winter squash frittata with shallot, lemon, kale, parmesan, and hazelnuts. Gluten-free. Right: Quince and parsnip soup.

Left: Sous chef Chris Soffner. Right: Chickpea ratatouille with delicata squash, beluga lentils, coconut and basil. Vegan and gluten-free.

Wild mushroom and goat cheese arancini with porcini, onions, beets, and tomato conserva. Vegetarian.

Left: Hazelnuts and huckleberries (see next slide). Right: Pumpkin spice trifle with butterscotch, golden raisins, and candied pepitas. Vegan.

Hazelnuts and huckleberries with meringues, hazelnut cream, and quince sorbet.

If magicians wield vegetables, Chef Aaron Woo must be a wizard. The Portland chef recently received Cooking Light’s Produce Innovation Award for his “technical acumen, attention to detail, and endless drive to amp up the flavor” of his “eye-opening delectable vegan and vegetarian food.” But what exactly does produce innovation look like? Feast your eyes on Natural Selection’s entire menu!

Show Comments