Clearly, we love fried chicken in the fall, so this year we thought we would mix things up and bring one of Portland's Rising Star Chefs out to show us a different take on this classic comfort food.
Chef Earl Ninsom is from Bangkok, Thailand, and after spending his life cooking alongside his family on both sides of the pacific, he moved with his family to Portland in 2009, and opened the widely acclaimed Paadee, filling the menu with Thai comfort food that reminded him of childhood, as well as the 24-seat tasting menu restaurant, Langbaan, becoming a semifinalist for James Beard’s “Best New Restaurant” in 2015.
In 2016, he opened fast-casual Hat Yai, named after a city in southern Thailand that inspires the restaurant’s fried chicken, curries, and roti earning a spot on James Beard’s semifinalist list for “Outstanding Restaurateur” for his work.
We are thrilled to have Hat Yai coming to Walter Scott for our Fall Release Party! Their incredible drinking snacks will be offered to compliment the wines as we celebrate the release of the first 2018 wines
Hat Yai shallot fried chicken wings, black and white sticky rice
served on betel leaves
Tamarind glazed cauliflower and eggplant with Thai basil and crispy bits
Garlic sambal dipping sauce for chicken
House malayu -style curry infused with lots of toasted coriander, cinnamon, cumin
(great for dipping sticky rice into)
Limited Time Slots
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$20 per person