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Will Preisch behind the counter of his ten-seat pop-up dinner party at NW Broadway's KitchenCru
Image: Leah Nash
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At the Market
Preisch shops for each dinner at the farmers market himself, ensuring the meal's fresh ingredients are up to his exacting standards.
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Market-to-Bowl Dining
Wasabi pea soup with nasturtium leaves, bay scallops, peas, and buttermilk panna cotta, made with fresh peas from the Hillsdale Farmers Market.
Image: Leah Nash
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At his one-man vision of dining, Preisch serves as shopper, forager, prep cook, chef, waiter, host, dishwasher—and sommelier.
Image: Leah Nash
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Every seat is a front row seat to the culinary show that is the Holdfast Dining dinner series.
Image: Leah Nash
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Rib eye with tomatoes, mushrooms, and preserved currants, and the tomatoes in their pre-peeled state at the Hillsdale Farmers Market.
Image: Leah Nash
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"Right now, Preisch is producing some of the best food to be found in Portland. Eat it while you can." - Portland Monthly's Karen Brooks
Image: Leah Nash
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Holdfast's savory corn-bread madeleine beneath lardo, grated cheese, and honeycomb.
Image: Leah Nash
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