Pandemic-Era Pop-Up Raiz Explores What Produce Can Do | Eater Portland

"Their Northeast Portland pop-up operates as an exploration of produce: entirely vegetarian and gluten-free, Raiz riffs on what a carrot, maitake or potato can do, turning roots and mushrooms into complex, composed dishes. Every two weeks the couple designs a cohesive, pre-order menu available a la carte, as a prix-fixe, or as a family meal package, generally including a soup, a salad, a dip and entrees, with desserts available from local brand Rawdacious. Dishes range from maitakes with a meaty quality atop creamy polenta and oyster mushrooms folded into buckwheat noodles, to rehydrated pickled cherries in a chicory salad; carrots become a savory ginger soup with chickpea miso or a creamy harissa-romesco dip. Some plates echo nonvegetarian classics—black pearl mushroom ragu or a french onion dip made with cashew cream—while others feel original, like a potato-and-kale dish finished with onion soubise and horseradish. The project grew from the chefs’ interest in roots, local abundance and community, and takeout pop-ups are scheduled every two weeks with pre-orders available via their website and updates on Instagram." - Brooke Jackson-Glidden