Slideshow

Slide Show: A Night with Holdfast Dining's Will Preisch

September 12, 2013

Will Preisch behind the counter of his ten-seat pop-up dinner party at NW Broadway's KitchenCru

Photography by Leah Nash

At the Market

Preisch shops for each dinner at the farmers market himself, ensuring the meal's fresh ingredients are up to his exacting standards.

Market-to-Bowl Dining

Wasabi pea soup with nasturtium leaves, bay scallops, peas, and buttermilk panna cotta, made with fresh peas from the Hillsdale Farmers Market.

Photography by Leah Nash

At his one-man vision of dining, Preisch serves as shopper, forager, prep cook, chef, waiter, host, dishwasher—and sommelier.

Photography by Leah Nash

Every seat is a front row seat to the culinary show that is the Holdfast Dining dinner series.

Photography by Leah Nash

Rib eye with tomatoes, mushrooms, and preserved currants, and the tomatoes in their pre-peeled state at the Hillsdale Farmers Market.

Photography by Leah Nash

"Right now, Preisch is producing some of the best food to be found in Portland. Eat it while you can." - Portland Monthly's Karen Brooks

Photography by Leah Nash

Holdfast's savory corn-bread madeleine beneath lardo, grated cheese, and honeycomb.

By Leah Nash

Dive into a market-driven, modernist one-man show—offering plates like wasabi pea soup with buttermilk panna cotta, rib eye with tomatoes, mushrooms, and preserved currants, and cornbread madeleines topped with lardo and honeycomb—and see why a spot at Will Preisch's ten-seat counter is the hottest ticket in town.

Holdfast Dining

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Portland Monthly

Slide Show: A Night with Holdfast Dining's Will Preisch

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