The Library is thrilled to announce the next installment of our Kitchen Takeover series, welcoming Co-Founders of Libre, Chef Nan Ketsuda and Pastry Chef Gabriella Gonzalez-Martinez!

Chef Ketsuda is well known in the Portland food scene, developing the food programs at Mestizo, Phaya Thai Express, and her most recent project, Norah. Chef Gonzalez-Martinez is famous for her artfully crafted desserts at Libre, inspired by traditional Mexican dishes and nostalgic flavors from her childhood.

The two of them will come together for a five course dinner, Ketsuda blending  traditional Thai and Mexican cuisines for the first four courses, finished with a stunning dessert by Chef Gonzalez-Martinez. (Preview the menu below!)

Each course will be thoughtfully paired with a beverage curated by MWL Beverage Director Cody Mulcahy and Spirit Curator Brett Adams. Please note the menu is pre-fixe, we politely decline alterations or substitutions. Seating is pre-assigned, we will accommodate requests made in advance to the best of our ability. 

We look forward to hosting you!

~ THE MENU ~
*menu is subject to change, all courses are pre-fixe
*alterations & substitutions are politely declined

I
Snacks Duo (GF) 
a playful start to the evening in two artful bites

First Bite – Crunchy rice paper wrapped with shrimp, crab, and pork paired with a vibrant Fresno chili–plum sauce

Second Bite – Rice flour crisp topped with chargrilled marinated pork jowl, arugula salad, chipotle aioli and a punchy nam jim jeaw

II
Hamachi Aguachile (GF) 
Sashimi-grade Hamachi marinated in Thai-style chile-lime fish sauce, and watermelon–lime granita for a refreshing, clean finish

III
Black Pepper Lobster Taco (GF) 
Succulent lobster sautéed in aromatic oyster sauce and black pepper in a crispy taco shell, cebolla curtida and a bold Thai chili salsa topped 

IV
Beef Cheek Birria Hung Lay (GF) 
A collaboration of Northern Thai and Mexican tradition—beef cheek slow-braised with hung lay curry spices, roasted peanut, and Mexican aromatics, served with pandan-infused coconut rice and pickle beet & papaya

V
Sticky Rice Tres Leches
Coconut-infused sticky rice soaked in a light three-milk blend, topped with tamarind crème Chantilly and Maria cookie crumble, served with mango dippin dots, and finished with gold leaf and edible flowers for a bright, refreshing close

TICKETS AVAILABLE JULY 1 AT 6PM