The Sights of Saturdays

Saturdays, by far, are my absolute favorite day of the week. Probably for most, it's the first official do-whatever-you-want day of the week. Mine tend to vary from getting up early for 8:00am Spinning class to just allowing myself a slow morning and letting the day take me wherever it decides I should go.

Today was the slow morning. No alarm set. Woke up when the body was ready. Made a nice cup of hot water with lemon. Gave the condo some needed attention, and then sat and pondered what the day would bring. We've been so lucky (in my opinion) to have some gorgeous sunshine gleaming down on the Rose City for a few weeks now, which lead me to believe that my day would take me on some adventure outside. And it did.

I will admit that I don't always get to my local farmers' markets as often as I should, but I have made it to a few over the past couple of weeks. I'm just not sure that there is anything else that can inspire a food lover like a visit to an amazing farmers' market. The sights of ultra-fresh, local produce and incredible eats never fail to leave my jaw nearly hitting my chest, and my eyes dancing at all there is to look at. Below are some snapshots I've taken from some visits to the Beaverton and Portland Farmers Markets over the past couple of weeks. Take a peak, and make a visit soon...before the sun goes down.

Could these be any more gorgeous?

Italian artichokes, grown in Tillamook. Beaverton FM.

And the baby Italian arties

Beets. I've had many roasted beet salads lately.

I need to buy to make roasted beets at home.

Beaverton FM.

Fresh basil. Beaverton FM.

Wild and crazy fresh garlic. Beaverton FM.

I think these are Mitrula mushrooms.

I failed to jot down the name.

Portland FM.

The most gorgeous tomatoes.

Honestly, people were just gawking at them and asking if they were real.

Boy were they a pretty penny, though.

Beaveton FM.

Always elegant hydrangea.

Lots of lovely florals available too.

Portland FM.

Cheers,

~JF

Back to Basics

Often times it seems I find myself in a routine spending night after night enjoying happy hours and late-night dining out in restaurants. Though fun and an absolute must-do activity in the city I currently call home (Portland, OR), the non-stop ingesting of delectable cocktails and highly praised happy hour food around town can wreak havoc on the body.

I remember just a couple of weeks ago it seemed that my body literally said, "Stop! Fresh fruit? Fresh vegetables? Feed them to me." So I decided to listen, and for the past few weeks have been working my way back to basics; eating fresh fruit, vegetables and lean proteins. It's a nice change and one that always reminds me of how good just the basics can be. And (yes, I know this may sound a bit nerdy) it can actually be fun tasting, say, broccoli that's drowning in cheese sauce and an avocado without the salty, high-fat tortilla chips to dip with.

Tonight I was craving something light and simple for dinner. In my cupboard I remembered I had a stash of some dried white beans (Il Fagiolo di Controne) from the Controne region of Italy. They are produced by Michele Ferrante and imported into the U.S. via RITROVO SELECTIONS (full disclosure: RITROVO is a company that I've done public relations work for). These beans are unique in that they only require a 2-2.5 hour cooking time. Usually dried beans call for an hour of soaking prior to cooking. A friend of mine, Catie, who also works for the company, insisted I give them a try and promised, just as the packaging said, about 2.5 hours cooking time and I'd be good to go.

She was right, and they were great. I simply opened the air-tight package of beans, added them to a pot and covered them with cool water. I brought them to a boil and then turned the heat down to low and let them sit for 2.5 hours, without disturbing them even once.

Controne beans waiting to be cooked

Viola! Just 2.5 hours later

I decided to finish them off with a little extra virgin olive oil, a few slices of avocado, some Parmesan shavings and a sprinkle of sea salt. Delish. They were a perfect end to a Sunday evening.

Simple pleasures

How basic can you get?

Cheers,

~JF

Serendipity

If you've followed my blog for a while you know that I'm pretty honest when it comes to expressing my need to be re-inspired, reinvigorated, renewed. I tend to allow life to take me off track, and well, I've just learned it's the way I am. It happens, and more often than I'd like to admit, I need to come back to refocus on what's important.

But I'm always looking to get back, and truly stay on a road that delivers passion and joy to my life each and every day.

I've been reaching back out to the foodie world after a stint back in the real world at a PR firm. Though my recent employer was a great place to work, I feel that I can be honest and just say that the work I was doing just wasn't fulfilling. I'm now back freelancing in PR and looking to do more writing as well as exploring the other pathways in the food world.

In an effort to keep my mind learning I decided to contact my former culinary school, Western Culinary Institute, to inquire on auditing some classes. As I was chatting with the gentleman on the other end of the phone he had mentioned that my name sounded familiar. And then he figured it out. I did an interview for a Success Story about why I had come to WCI, and they use it now in new-student packets that they send out to let prospective students see that there are many reasons why people choose to attend culinary school. I had heard of this, and, of course, remember doing the interview, but didn't recall ever seeing the published version. He sent it to me; there is a link to it below.

It was so refreshing to read and caused that light bulb that's been so dim for so long to go off in my head. It was definitely what I needed to read.

Learning, exploring, and sharing my experiences in the culinary world is just simply where I'm suppose to be. I'm very happy to be finding my way back.

Cheers,
~JF

Le Cordon Bleu Schools Success Stories – Jennifer Fields

Shared via AddThis

A Really Goode Fit

For the past two years you've followed me as I took you on a journey throughout my rigorous training in culinary school, as well as my adventures in exploring the culinary world around me.

Now the next step has come. I've officially applied to vie for the spot of the Murphy-Goode Social Media Correspondent at Murphy-Goode Winery in Sonoma, Calif. I couldn't be more excited as the job is an absolute perfect fit, and I know it's the right next step as I move along on my journey of writing about food...and wine!

Update 6/20: The videos have been updated on the Murphy-Goode site. You can view my video here: http://www.areallygoodejob.com/video-view.aspx?vid=ism0mz_Fino and cast your vote.

I look forward to taking you through the world of Murphy-Goode.

Cheers,
~JF

Turning the burners down

I'm coming up on the two-year anniversary from when I started this blog, which began just as I made the decision to attend culinary school here in Portland, Oregon. I've documented my journey through school, my desire to write my way into the world of food writing and my random explorations into the culinary world.

Over the last few months my postings have been a bit sporadic, and the content has shifted away from what I've truly wanted it to be. I've decided to officially call a hiatus and take a break from the blog and refocus on a few other things in my daily life.

In the meantime, for any of you who are on Twitter, you can follow me here: www/twitter.com/savor, where I'll continue to post my musings in 140 characters or less with foodies from all over the globe.

I will be back with laptop in my lap and more adventures to document along the way.

Until then, happy eats and remember to savor every little bit life that comes your way each and every day.

Cheers,
~JF

Getting it right from the top

A native Californian and still a worshiper of the sun, I oftentimes get blue in the gloom of Portland's dark, cloudy and rainy days. Trust me, I spend countless amounts of time day dreaming about the perfect part of the world to relocate to and bask in 80-degree, sun-drenched weather day in and day out.

For now I'm Portland-based, and with my recent focus over the past couple of years to the world of food, I could not think of a better place to be. I sit within 25 minutes of Oregon's burgeoning wine county, about an hour from it's one-of-a-kind coastline that sits to the west, and can go east for an hour to reach it's snow-draped mountain peaks and log-cabin resorts.

In between sits the Willamette Valley which boasts an incredible myriad of local perveyors that haunt our award-winning collection of restaurants, local grocery stores and area farmers' markets. We're in one of the most fortunate locations in the United States that has the ability to savor an abundance of locally grown and locally produced high-quality foods right in our own backyard.

That's why I have to admit that I was a tad proud after reading an article today that I stumbled upon at the New York Times online. Since Day 1, our new first lady hasn't held back on communicating her thoughts for what she expects to come out of her new kitchen.

If you've been paying attention, you've probably noticed since the first day she took stage--those incredibly toned biceps! And I've heard that her husband (our new leader of the free world) still is quite religious in keeping his morning running routine. This family is fit and is very outspoken in their promotion of a healthy lifestyle. What's more, the Mrs. is a huge supporter of using locally grown fresh fruits, vegetables and overall more nutritous products being served in the White House, and across the nation.

From the NY Times article:

In a speech at the Department of Agriculture last month, Mrs. Obama described herself as “a big believer” in community gardens that provide “fresh fruits and vegetables for so many communities across this nation and world.”

To read the full article click here.

Photo by Keven Lamarque/Reuters

The story also stated that locally grown goods have been served in the White House for quite some time under the last administration. For some reason it just wasn't touted. It's a great stance that's being taken from the top by our country's leaders to communicate to the rest of the nation the importance of eating locally and healthfully. Looks like change just continues to chug along these days...

And for me, for now I'll stop my whining about the cold days and grey skies. The rain leads to gorgeous summers, lucious greenery and lots of colorful fruits and vegetables that I get to enjoy all year round--and at best during the spring/summer farmers' markets! As for the sunshine and 80 degrees? Those conditions will continue to scream, PTO (Personal Time Off)!

Cheers,

~JF

Time for happy hours and cocktails

Now yes, I know it seems that everywhere we turn we're faced with some terrible news that we're in a recession, that business are closing left and right and that we might as well bury our heads under our pillows and forget about seeing the sunshine of hope ever again.

Well, for me, that last part is just too ridiculous for words. I think that it's this time where it's more important than ever to get out, spend some time with good friends and take some weight of those stressed shoulders with some good food and spirits. And in turn, support the local economy...just a tad.

Below are a couple of good excuses to get out and give yourself that much-needed break you deserve. Round up a few friends, family members, or your significant other and go spend some time with a few smiles on your face.

Nostrana restaurant recently introduced a new $5 or less happy hour menu featuring savory plates from its hand crafted, local menu offered every night of the week from 9 p.m. 'til close.

The menu includes wine, beer, authentic wood-fired Italian pizzas, the signature Insalata Nostrana and more.The perfect dinner for two for less than $20, Nostrana's happy hour menu boasts carefully selected wines and full-size entrées - culinary treats that won Executive Chef Cathy Whims a James Beard semi-finalist nomination this year.The complete happy hour menu follows below.

l'ora dell'aperitivo - happy hour
Pizza Margherita - house-made mozzarella, tomato and basil - $5
Pizza Marinara - tomato, garlic and oregano - $5
Charcuterie - selection of artisanal and house-made meats with accoutrements - $5
Insalata Nostrana - radicchio and Parmigiano-Reggiano, rosemary and sage croutons in a Caesar style dressing - $5
Olive Plate - $3
Bar Nuts - $3
From the rooster bar:
Moretti pale lager - $3
Hales' Red Menace amber ale - $3
Campari & soda - $4
White or red wine by the glass - $5

Nostrana's Happy Hour is available nightly from 9 p.m. to close with a one-drink minimum. Nostrana is located at 1401 SE Morrison, Portland 97214. For more information call 503.234.2427 or visit Nostrana online at http://www.nostrana.com/.

House Spirits Distillery, makers of Aviation Gin, have been running a series of Wednesday-night happy hour events the distillery calls Recession Proof Mixology (RPM). Every Wednesday, the House Spirits crew visits a different venue around Portland. The talented bartenders at each venue mix up some of the most unbelievable cocktails you'll ever taste with House Spirits' locally produced libations. Throw in the restaurant's happy hour menu and you'll experience a fun evening of food and drink that won't break your bank.

This week's RPM will be hosted at Bar Avignon located on SE Division Street in Portland. The evenings usually run from 4:00 p.m. to 7:00 p.m., but I'd suggest calling as each venue's time may be different.

RPM is hosted every Wednesday night, and the venue changes each week. The group plans to continue RPM through 2009. Those of you on Facebook can visit the list of upcoming restaurants where you can catch RPM by typing Recession Proof Mixology in the search box in the top right-hand corner of your profile page. Or for further information on the next RPM contact matt@housespirits.com.

Cheers...literally!
~JF