St. Jack
Day 1: 5-Course Tribute to Lyon Tasting Series
A real survivor on today’s volatile restaurant scene, having debuted in 2010, this neo-bistro is keeping things fresh, having just been named to Eater’s 2025 List of “10 Superb French Restaurants to Try in Portland” and Oregonian’s 2025 list of “21 Best Restaurants of Southeast Portland.” Chef/Owner Aaron Barnett was named a 2011 Portland StarChef and a 2012 Semi-Finalist for a James Beard “Best Chefs in America: NW” award. At St. Jack, he expresses his love for the famous bouchons in Lyon that are so expressive of that region’s superb cuisine. Here, one finds pomme frites with aioli, rhubarb and endive salad, chicken liver mousse with port poached prune, braised rabbit with mustard, marvelous desserts like Meyer lemon coeur a la crème and madeleines with seasonal compote and chantilly cream, and much more. Portland Monthly hails St. Jack for serving “dishes rarely seen outside of France,” while The Infatuation says, “We’ll never say no to a trip to St. Jack.” Neither will we, and we hope to see you there!
About the Host:
Aaron Barnett
Chef/Owner
Hailing originally from Canada, Chef Aaron Barnett has been recognized as a Portland Star Chef in 2011 as well as a 2012 James Beard "Best Chef: NW" Semi-Finalist. A graduate of the California School of Culinary Arts’ Cordon Bleu program, he brings a resume full of culinary greats to the table at St. Jack, with spots from Vancouver, British Columbia (Lumière), to San Francisco, California (Chef Gary Danko), to Portland (Olea and 23Hoyt).
The Lineup
Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. This menu will be Gluten, Mushroom & Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Hamachi Crudo
kiwi, pink peppercorn jus, agrumato, red sorrel
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Grilled Asparagus
fermented ramp, fleur du maquis, almond
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Salmon mi Cuit
trout roe, daikon, sauce albert, cress
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Lapin Moutarde
braised rabbit, cognac, crrème fraîche, dijon, potato confit, grilled radish
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Pavlova
strawberry, rhubarb, elderflower chantilly, pistachio
St. Jack
1610 NW 23rd Ave
Portland, OR 97210
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Pescatarian, Nut. They are NOT accommodating Vegetarians or restrictions related to the following ingredients: Allums, Milk/Cream, Butter, Hamachi, Salmon. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
