Paulée, a new restaurant in Dundee, identifies as a “hyper-local” seasonal restaurant, and will raise much of its own ingredients.
Paulée, a new restaurant in Dundee, identifies as a “hyper-local” seasonal restaurant, and will raise much of its own ingredients.
The brainchild of James Beard-nominated Chef Daniel Mondok and sommelier Brandon Tebbe, Paulée offers a two-room restaurant — one with a formal, upscale vibe and the other a casual where “muddy boots” can be worn — that has a menu shot through with uber-local food sources. With a French-American theme, Mondok and Tebbe teamed up to try to prove that quality ingredients don’t have to be accompanied by a “stuffy” atmosphere.
In a Portlandia-ish effort to embody the farm-to-fork movement, the restaurant sources nearly all meat and produce from local farms and ranches. Paulée plans to eventually grow its own produce in nearby plots, including a one-acre garden next to the restaurant.
Read more at Sustainable Business Oregon.
{biztweet}local food{/biztweet}
