Farm Spirit, a high-end vegan restaurant in Portland, Oregon, was founded by chef Aaron Adams in 2015. Its mission—in addition to elevating plant-based cuisine to new heights—is to source all ingredients within 105 miles. Adams recently opened a more casual innovation lab next door, Fermenter, and in March of last year brought on friend and co-chef Scott Winegard to run the kitchen at Farm Spirit. The two collaborate on this “cheese plate of nuts and seeds,” which is as tasty as it is beguiling.
See my deconstruction of the cheese plate for Hemispheres (United's in-flight magazine).