February 28, 2014

Project Grace: Culinary Art from Nick Arnerich

Portland’s reputation as a mecca for foodies will only strengthen with the recent return of Nick Arnerich. Bringing with him experiences at Le Bec Fin in Philadelphia and the famed French Laundry in California, he now offers Project Grace to Portland diners.

Nick and Sandra Arnerich, along with Karl Holl and James Serlin, plan to open a restaurant in the summer of 2014: Renata. In the meantime, they are both practicing their craft and offering an opportunity to sample their menus with Project Grace. Project Grace is a pop-up restaurant, meaning that every Friday evening, SE Portland brunch restaurant Trinket is transformed into an intimate dining room where visitors can experience a five-course meal with drink pairings. Each Project Grace menu features a different Italian region, and food is sourced fresh and locally.

The menu for February 28 (below) gives a taste of the Project Grace experience:

Arancini al Ragu

Insalata di Baccala Poached Salt Cod, Incontro Finocchio, White Beans, Fennel Endive, Lemon Vinaigrette

Gnocci di Patate Short Rib Ragu, Grated Truffle

Spring Chinook Salmon Umbrian Lentils, Turnips, Burro Fuso

Woodblock Chocolate Panna Cotta Coffee, Coco Nibs, Vanilla Salt

As Nick’s father, Tony is understandably proud. But his role as dad has little bearing on his enthusiasm for Project Grace’s culinary achievements. “Nobody who goes to a Project Grace dinner comes away without just a little bit of awe for what they can do with food,” he says, his own appreciation evident as well. “I encourage everyone to call and make a reservation now; you won’t be disappointed.”

Visit the Project Grace website at http://www.projectgracepdx.com or Facebook page at https://www.facebook.com/projectgracepdx for weekly menus and updated information. For reservations, call 503-805-1342 or email projectgracepdx@gmail.com.