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Gregory Gourdet sets magical scene with Haitian dishes served in yurts at Kann Winter Village (review)
Updated Mar 04, 2021;
We ride through the cold night, gray snow lingering in the bike lanes, toward a private yurt nestled next to a sprawling Southeast Portland warehouse and our first proper date night in nearly a year. As we lock up our bikes, a masked figure emerges from a dark doorway, digital thermometer in hand: The dreaded temperature check, a process that seemed like pure sci-fi a year ago, but one we’ve grown used to since sending our kids back to daycare six months ago.
At his Kann Winter Village in SE Portland, the
Top Chef star will honor the African roots of Haitian cooking and raise awareness of 20 small BIPOC businesses.
By
Karen Brooks
1/25/2021 at 5:00pm
A yurt at Kann Winter Village.
Restaurant experiences, as we ve known them, are a memory for now. Take-out has become a keepsake box, a reminder of personalities, tenacity, life.Â
But one three-month experiment stands as testament to the past, the present, and the future: chef Gregory Gourdet s Kann Winter Village in SE Portland. In December, theÂ
Top Chef star mounted an epic adventureâsix-course meals in 10 outdoor yurts. In the mix: not just highly personal, labor-intensive Haitian-American cooking, but menus tailored to the meat people, the fish people, and the veg people, along with elaborate off-menu specials and zero-proof craft cocktails. It s crazy labor intensive and screams pre-pandemic Portland past.Â