Tokyo PB&J

with Japanese Whiskey-Spiked Strawberry Jam, Peanut Butter & Caramelized White Chocolate Feuilletine

Chef Gabriel Rucker of Le Pigeon, Portland

Chef Gabe began cooking in Portland in 2003, helping lead the celebrated kitchens at Paley’s Place and Gotham Tavern, before starting Le Pigeon in 2006 (at the age of 25!). His style of cooking is truly indescribable, but we’ll call it “French bistro-inspired Haute Comfort.” That sounds about right. The multiple James Beard Award-winning chef creates modern dishes that are magical, thoughtful, and rooted in a fascinating combination of French technique, global flavors, and Pacific Northwest ingredients.

This month’s collaboration leans on some traditional Japanese ingredients, channeling Gabe’s unique global palate. We start by toasting white rice until it’s super dark, then steeping the rice into cream along with white soy sauce. The resulting ice cream gets studded with peanut butter-enrobed feuilletine and a ripple of whiskey-soaked strawberries. Every scoop is a masterpiece.

A portion of the proceeds from this series benefits the Share Our Strength Campaign in support of No Kid Hungry!