Aug 4-7

Chef Jane Hashimawari of Ippai PDX
Chef Jane Hashimawari of Ippai PDX

Thursday Dinner – August 1, 2019


Chef Jane Hashimawari of Ippai PDX with Makaya McCraven

-> Avant-garde jazz meets Japanese home cooking traditions.

-> This meal will be based around FISH.


ABOUT THE CHEF: Chef Jane Hashimawari started Ippai as a way to share my love for Japanese home cooking and showcase all the bounty of the Pacific Northwest. Like most cooks, after countless hours in the kitchen and long workweeks at restaurants like Castagna and Wafu, the most gratifying feeling is to eat comfort food on my days off. On those days, I crave my mom’s cooking, but in Portland I quickly found that if I wanted a certain dish, I had to make it myself. I was craving the everyday foods you’d find in a Japanese home—seasonal and vegetable-driven. I grew up with my mom harvesting vegetables from our backyard and utilizing everything we had to create a meal, and I try to channel that resourcefulness and improvisational approach in every dish I put forward. Ippai has shifted from farmers market stand to kaiseki dinners to monthly pop-ups at Milk Glass Mrkt as I search for new technical and creative challenges as a chef. But what’s stayed the same is my constant search for the dishes, memories, and feelings from childhood. Ippai is the Japanese word for “full” and to me it signifies that warmth, comfort, and openness of the house I grew up in. I want to recreate that feeling for families of all kinds.

ABOUT CURATION: Each Curation event at Pickathon lasts an hour and a half, starting with appetizers and drinks from the featured bartender, also drawn from Portland’s culinary scene. Curation attendees then enjoy an intimate and special performance by the guest artist who has been paired with the Curation chef. Following the performance, the chef presents an expanded multi-course meal conceived of and designed for the Curation event. The chefs conceptualize this menu based on discussions with the band and food provider, drawing inspiration from the artists’ music to create one-of-a-kind menus. The table is set under the forested greenery of Pendarvis Farm, and the band plays to an audience of select guests eager to discover something new. Curation looks to the crossroads of creativity, as chef and artist draw inspiration from each other, and push each other to new heights. The result is a magical experience, a festival within a festival.

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