cafe nordo presents:
Nordo's 10th original immersive theatrical dining experience created by Erin Brindley and Terry Podgorski, premieres this fall.
The year is 2046. Transparency, the technology allowing citizens to be connected to the cloud 24 hours a day through their brains, has rendered Cascadia incapable of dreaming. You have heard tell of the machines at Onerus™, 100% organic dreams harvested from Deviants. The day has arrived when your credit account reads ONERUS™ DREAM VIEWING AVAILABLE. You cash in your Credits™. What will real dreams taste like? Onerus™.
In this world premiere written by Terry Podgorski and directed by Erin Brindley, guests will experience 100% Organic Dreams through all five senses. Dream sounds are provided by award winning composer Annastasia Workman and multi-nominated Gregory Award sound designer Evan Mosher. Chef Erin Brindley conceived of each dreams tastes, aromas, and textures. And dream visuals will be enhanced by the incredible video work of Degenerate Art Ensembles Leo Mayberry.
(v) Butternut Squash Carpaccio marinated in soy and sesame dressed with Pistachios, Thai Chili Cilantro Chutney and a Fried Rice Paper Cloud
Enter The Drift
Thin Sliced Raw Painted Hills Tenderloin* dressed with Pistachios, Thai Chili Cilantro Chutney, and a Fried Rice Paper Cloud
Oregon Cranberries, Star Anise, Pear
Cabbage Stuffed with Shitake Mushrooms, Leeks, and Preserved Lemon baked in Ginger Tomato Sauce and served with House Made Tonkatsu
(v) Garbanzo, Cauliflower, and Turmeric Fennel Stew with Marigolds
Line Caught Wilson Fish King Salmon served in a Turmeric Broth with Fennel and Marigolds
Orb of Light
Chocolate Pâte à Bombe served with Feuilletine (contains gelatin & gluten – substitution available.)
*Consuming raw or undercooked meat may increase your chances of food born illnesses.
Cafe Nordo will provide omnivore, vegetarian (V) and gluten free options for this prix fixe menu. Any more complicated dietary restrictions should email firstname.lastname@example.org and may be subject to an up charge.
Paired wine flights available for purchase at the performance. Sommelier's choice: 40, Standard Flight: 25
Vignale de Ceclia Prosecco (Veneto, Italy) (100% Organic production).
Winemaker Paolo Brunello cares so much for his vines, he tends and prunes them himself. Fermented in the bottle in the full Method Champenoise. The result is a beautifully delicate and attractive sparkling, with pear and apple, hints of baked bread and flowers, finishing with a lovely mousse and crisp texture.
L'Fay d'Homme Muscadet Sèvre et Maine (Loire Valley, France)
Considered one of the most beautiful, complex white wines in the world, this Muscadet beckons form the glass-- beguiling hints of white flowers merge with fresh herbs, hints of lime and a light edge of sea salt.
Minimus Onerus Red Blend (Oregon)
From revolutionary winemaker Chad Stock of Minimus and Omero wines comes this first in the world red blend that will enrich and fool your senses. This is a dream, after all. Ask your server to add a bottle to your tab to take home, Cafe Nordo is the only location selling this particular bottle.
2000 Bacalhôa Moscatel De Setúbal (Portugal)
A very rare, 17 year old dessert wine from Setúbal, a small port town in Portugal. Rich, smoky caramel, pineapple, and dried orange peel cascade to the dusky spice finish. Despite the weight and intensity of this sweet wine, it finished with tingling acidity.
Santola Vinho Verde (Portugal)
Delightfully crisp and refreshing Vino Verde, with lime-rind and fresh cut green apple, leading to a a lightly effervescent finish.
Fattoria San Lorenzo "Il Casolare" Verdicchio (Marche, Italy)
This Verdicchio achieves great balance and lift, showing pure focus to the faint tropical and heady citrus notes, and a stony, mineral-driven finish.
Villalobos Zorrito Red Blend (Colchagua Valley, Chile)
Enter the dream world with this wildly scented wine from 60 year old vines in Chile. A blend of Cinsault and Pais, this smells untamed and seemingly defies categorization: brimming with rose petal and violet aromas, this turns to cracked pepper, cured meat, fresh crushed raspberry, blood orange, and cherry.
Leacock's Rainwater Madiera (Madiera Island, Portgual)
So fresh and pure it "tastes like rainwater", this deftly shows off caramel, toasted almonds, green olive, and a touch of dried apricot.
Viewer Iris Sakai
Director Trey Crick
Sharon Barto Gouran
Deviant 637 - Brook
Richard Nguyen Sloniker
Deviant 842 - Jonathan
Viewer Tristan Orlinsky
Music + Composition
Food Design, Executive Chef
Bruce Clayton Tim