1Will Preisch behind the counter of his ten-seat pop-up dinner party at NW Broadway's KitchenCru
2Will Preisch behind the counter of his ten-seat pop-up dinner party at NW Broadway's KitchenCru
3At the Market
Preisch shops for each dinner at the farmers market himself, ensuring the meal’s fresh ingredients are up to his exacting standards.
4At the Market
Preisch shops for each dinner at the farmers market himself, ensuring the meal’s fresh ingredients are up to his exacting standards.
5Market-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.
6Market-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.
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At his one-man vision of dining, Preisch serves as shopper, forager, prep cook, chef, waiter, host, dishwasher—and sommelier.
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At his one-man vision of dining, Preisch serves as shopper, forager, prep cook, chef, waiter, host, dishwasher—and sommelier.
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Every seat is a front row seat to the culinary show that is the Holdfast Dining dinner series.
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Every seat is a front row seat to the culinary show that is the Holdfast Dining dinner series.
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Rib eye with tomatoes, mushrooms, and preserved currants, and the tomatoes in their pre-peeled state at the Hillsdale Farmers Market.
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Rib eye with tomatoes, mushrooms, and preserved currants, and the tomatoes in their pre-peeled state at the Hillsdale Farmers Market.
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“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
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Holdfast’s savory corn-bread madeleine beneath lardo, grated cheese, and honeycomb.
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“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
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Holdfast’s savory corn-bread madeleine beneath lardo, grated cheese, and honeycomb.
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.
