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Tournant: Fire and Flavor

We’ve known Jaret and Mona from the time they both worked at the Portland Farmers Market. Jaret was the market manager, and he was in the PSU Park Blocks before the vendors started arriving in the predawn darkness. Jaret made sure every vendor was in the right spot, and he directed the staff and volunteers to get everything set up. Mona was responsible for the market’s communication and public relations, and she’d be taking photos and talking to both farmers shoppers.

Their love of food and cooking had brought them to the farmers market. But Jaret, who’d worked as a chef in the other Portland as well as New York, wanted to get back into the kitchen. He’d just started dating Mona when he left the market and started Tournant to bring open fire cooking to Portland.

Mona had worked in the New York food scene as well, both at Anita Lo’s now-closed bistro Annisa and Chelsea chocolatier Vere. Together they built Tournant into something beautiful and delicious, adding a soft beauty to the open flame and cast iron aesthetic of outdoor cooking.

Like many of their friends in the local food community, we loved watching both Tournant and the relationship between Mona and Jaret grow. The business provided a creative outlet as well as a way for them to keep working with the farmers and other food producers they’d come to know at the market. But it also let them work together, and you could see and taste the love they brought to the table.

Tournant’s fire-centric approach to cooking is perfect for the way we live here in the Pacific Northwest. Great ingredients carefully cooked over open flames taste even better eaten with friends beneath tall firs or next to a dancing river. Jaret and Mona brought the same communal spirit to their event space a few blocks from Wellspent Market. We were sad to see it close as indoor dining disappeared last year, but we know they’re ready to start something new.

While we’re looking toward the future and Tournant version 2.0, we were able to spend some time outdoors with Jaret and Mona. Watch the video to see their beautifully delicious fire-based food, then check out the recipes, build a fire, and start cooking.

Mixed Chicories with Warm Bagna Cauda Dressing

From the Sea

Brown Anchovies

Bahia de la ConchaSpain
$15
Capers in Sea Salt
Capers, Pickles, & Peppers

Capers in Sea Salt

Bonomo and GiglioPantelleria - Sicily
$17
Trio Red Wine Vinegar
Vinegar

Trio Red Wine Vinegar

KatzNapa - California
$12

Grilled Flatbreads with Smoky Pumpkin Seed ‘Dukkah’

Edison™ Hard White Wheat Flour
Baking

Edison™ Hard White Wheat Flour

Camas Country MillEugene - Oregon
$13
Active Dry Yeast
Baking

Active Dry Yeast

Lesaffre YeastMilwaukee - Wisconsin
$8
Dukkah
Salt, Herbs, & Spices

Dukkah

Villa JeradaSeattle - Washington
$9

Rabbit, Chorizo & Lady Cream Peas “Paella”

Piment d'Espelette
Salt, Herbs, & Spices

Piment d'Espelette

Piment d'VilleBoonville - California
$13
On sale!
Bettini Organic
Olive Oil

Bettini Organic

BettiniUmbria - Italy
$94.50
$126
Flor De Sal
Salt, Herbs, & Spices

Flor De Sal

NectonOlhão - Portugal
$9

Seared Cabbage “Escalivada”

Cured Sumac
Salt, Herbs, & Spices

Cured Sumac

Burlap & BarrelGaziantep - Turkey
$10
Sparkling Wine Vinegar
Vinegar

Sparkling Wine Vinegar

KatzNapa - California
$12
On sale!
Pollinaria Organic
Olive Oil

Pollinaria Organic

PollinariaAbruzzo - Italy
$25.50
$34