tag:blogger.com,1999:blog-38435588726586610522024-03-06T03:51:56.113-05:00Savor It savoring food, culture, and the moments in betweenJenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-3843558872658661052.post-73363215451007689922012-09-02T23:22:00.000-04:002012-09-02T23:22:13.867-04:00Feeding the eyes<div dir="ltr" style="text-align: left;" trbidi="on">
This weekend I had the pleasure of spending an entire afternoon with a dear friend at the <a href="http://denverartmuseum.org/" target="_blank">Denver Art Museum</a>. I had only been once and it was a quick stop during a "Night at the Museums" tour, which took a group of us around to many museums in the city (which there is a plethora of in this brilliant city, I must say). The Denver Art Museum was just one. <br />
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We met at noon. I'll admit, I thought we'd roam around, chat and catch up, and be in and out in a couple of hours. When it was time to say our goodbyes, it had been four hours. Lovely. Just lovely. It was my friend, Harriet's, first time to the museum, so we were both up for exploring every nook and cranny. Beginning with fashion inspiration and moving on to sculpture, modern design, global works from Africa to Asia to Europe and America, we were in awe with admiration. <br />
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One of the last floors we viewed was the photography gallery. The museum is currently running an exhibit called <a href="http://denverartmuseum.org/article/staff-blogs/spotted-garry-winogrand-photograph" target="_blank">"Women are beautiful"</a> by photograph Garry Winogrand. The exhibit consists of a myriad of images of women living their every day lives. Quite nice.<br />
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I was also looking forward to this particular gallery as I've been thinking a lot about photography lately. More specifically, food photography. Photography has always been an art form that I've admired very much. I never thought I would be one to have the patience to learn it, however. But I keep talking about it. And admiring it. And so it is now very high on my list of skills to possess.<br />
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Great food photography is something that I've always believed is missing from this blog. Well done photos of food and drink always catch my attention, and time can quickly pass me by when I find a site or a photographer who captures food so beautifully. Remember <a href="http://www.tastespotting.com/browse/2" target="_blank">TasteSpotting</a>? Pages and pages (over 5,000!) of great photos. And now Pinterest. It can get addicting.<br />
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But it's so essential, I believe, as part of sharing the love of food that we food-obsessed do. The majority of the time, it begins with the image. The one that feeds the eyes with the flavors, textures and aromas that are to come.<br />
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Below are a few I've come across on Pinterest lately that I've looked at more than once. It is such an art, and I hope to join the ranks of those who capture the culinary world so well. I've never considered myself a very creative person. As Harriet and I left the art museum on Saturday, we both agreed that food is definitely an art and a form of creativity. It's absolutely where I can get creative when I focus on it. And now I look forward to learning the tips and tricks of capturing it.<br />
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Some food photos that have caught my eye as of late:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_1284344024" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIaHP9_sn25-QlAe4PO0AIDErfno0blgjUkDRST3cLYl6A40kjglvfPN-XoUhKcEC3Qe3qCohYPMSthQgQUdRiQkZaqVgjn-62hTZ8x8D61fYkmDWHD-mqmhYXup_LuCRD0PoSvGx9VM/s640/blackberrycobbler.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://blissfulbblog.com/blog/2012/8/30/blissful-eats-with-tina-jeffers-black-and-blue-berry-cobbler.html" target="_blank">from blissfulbblog.com</a></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhqINGqMVohP3T0c5DmESR1YccyUJNWFIL5nKEIxObpgEAxvXu_KopU7JWVmyNqNGDf1g7-4VPTmcOKF0S2h7To3sS5F54l-iQu9NlC2uwLTRdo-6cSZB1c0ezsmnJz31pzMgCtaymzU/s1600/TomatesMozza-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhqINGqMVohP3T0c5DmESR1YccyUJNWFIL5nKEIxObpgEAxvXu_KopU7JWVmyNqNGDf1g7-4VPTmcOKF0S2h7To3sS5F54l-iQu9NlC2uwLTRdo-6cSZB1c0ezsmnJz31pzMgCtaymzU/s640/TomatesMozza-01.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.mylittlefabric.com/tomates-mozza-selon-passard/" target="_blank">from mylittlefabric.com</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpB5Xfr8h3MWY8oxZO6RzNUryEbrNpp9mYYwszUPT1w9k778pt8-psaA_YUBs1mIajMTrZTLUh4tZWX797XTUfDmGm0k9kQP9B-CiYlRvt4CxN-DVKwXvYbfutbkLehXH0hfDU4xjoqD0/s1600/Beet-Goat-Cheese-Arugula-Grilled-Cheese-1-679x1024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpB5Xfr8h3MWY8oxZO6RzNUryEbrNpp9mYYwszUPT1w9k778pt8-psaA_YUBs1mIajMTrZTLUh4tZWX797XTUfDmGm0k9kQP9B-CiYlRvt4CxN-DVKwXvYbfutbkLehXH0hfDU4xjoqD0/s640/Beet-Goat-Cheese-Arugula-Grilled-Cheese-1-679x1024.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://bsinthekitchen.com/beet-arugula-goat-cheese-grilled-cheese/" target="_blank">from BS' In the Kitchen</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Come on. I don't care how anyone feels about beets. This sandwich looks divine, darling.<br />
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Cheers,<br />
~JF<br />
<br />
<br /></div>
Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com8tag:blogger.com,1999:blog-3843558872658661052.post-72786604458070456002012-08-26T22:19:00.001-04:002012-08-26T22:19:30.197-04:00Super Simple Shredded Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Chicken is, by far, a regular for me when it comes to getting in some protein. It can get a bit boring, though, yes? At times I can be lazy<!--[if gte mso 9]><xml>
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<![endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">–</span>do a quick and dirty salt, pepper, grill action and be done with it. I can cut it up for a salad in a flash and I'm usually good to go.<br />
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Recently I've been craving a little variety and I'm pretty certain I've found what my mouth's been searching for. Instead of the grill I've opted for the oven. And though I've always thought baked chicken is nothing to twirl around in the kitchen about, baking then shredding it up, and tossing in a bit of spice for kick can yield something different that can be used in multiple ways.<br />
<br />
When it comes to spices, my current favorites are garlic sea salt, ground chipotle pepper, and curry. Of course you can use whichever spice is your go-to in you repertoire, but below is a basic recipe to get you going. I'm loving using this shredded chicken a few ways:<br />
<ul style="text-align: left;">
<li>For homemade shredded chicken tacos with corn tortillas, avocado, and pico de gallo</li>
<li>A south-of-the-border-style Benedict: corn tortilla, shredded chicken, sliced avocado or a dollop of guac, sliced roasted bell peppers, hot sauce, and a poached egg</li>
<li>Tossed in a salad, or served along skinned and chopped cucumber for a light and refreshing dinner (which I did tonight)</li>
</ul>
Whichever you decide, I hope this gives you a little variety in your standard weeknight chicken dinners. Enjoy, and be sure to let me know how you're savoring yours. <br />
<br />
<b>Simple Shredded Chicken</b><br />
<br />
Ingredients:<br />
4-5 ea. thinly sliced chicken breasts<br />
1 teaspoon ground chipotle peppers<br />
1 teaspoon ground curry<br />
1/2 teaspoon garlic sea salt<br />
Olive oil spray<br />
<br />
Prepare:<br />
Preheat oven to 350 degrees.<br />
Lay chicken breasts on plate and coat each on each side with the spices as desired.<br />
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Either line a baking sheet with foil, or spray lightly with the olive oil spray. Place the chicken on the baking sheet. Bake at 350 degrees for 15 minutes (This is for "thinly sliced" chicken breasts. For whole chicken breasts, 22 minutes should do).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRu9ySYONQyvGnynUgmICDJyOxC5TjUNhxAkXONTPnO-gamWj8QomeWQ-PS6lbs6PPVdJwRjZn4kA6IjL7WZoLL57x-pmxMbzAuKDv965Lz8WneVZ-Oe3joIEGIh9lPrqHbm0JLo59y3g/s1600/shreddedchick2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRu9ySYONQyvGnynUgmICDJyOxC5TjUNhxAkXONTPnO-gamWj8QomeWQ-PS6lbs6PPVdJwRjZn4kA6IjL7WZoLL57x-pmxMbzAuKDv965Lz8WneVZ-Oe3joIEGIh9lPrqHbm0JLo59y3g/s320/shreddedchick2.jpg" width="240" /></a></div>
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When the chicken is finished baking, remove from the oven and let it cool slightly. With two forks, or a fork and your clean hands, shred the chicken lengthwise. Place in a bowl, and if you want to spice up the insides of the breasts, add more spice to the shredded pieces as desired. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd8ohjOSNyjhlMZ4xim3pZTIITERxJFLj_AauaJeRoAfrQhVrS5F1ISrWlC6dOo9spcQnKgpbFwpFaiZVk2hdJofI6N-rBliXTGXwybti62tbsaXmEYp-pxw6UJT0_HYPz8z2H68_-NE/s1600/shredddchick3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOd8ohjOSNyjhlMZ4xim3pZTIITERxJFLj_AauaJeRoAfrQhVrS5F1ISrWlC6dOo9spcQnKgpbFwpFaiZVk2hdJofI6N-rBliXTGXwybti62tbsaXmEYp-pxw6UJT0_HYPz8z2H68_-NE/s320/shredddchick3.jpg" width="320" /></a></div>
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Really...how simple is that? Enjoy.<br />
<br />
Cheers,<br />
~JF <br />
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<br /></div>
Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-70430567422963929582011-02-09T17:24:00.001-05:002011-02-09T17:26:02.501-05:00Food Explorations: Tampa<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Entering into my sixth month residing in the sunshine state, I realized that I haven't talked much about the eating explorations I've done since I've been in town. I know, for shame! I am slowly but surely getting out, and below are a few spots that have caught my eye. </div><div dir="ltr" style="text-align: left;" trbidi="on"><ul><li><a href="http://www.datzdeli.com/">Datz Deli</a>. I admit: this one is the highest on my list. And the fact that it's virtually around the corner from where I live makes it even better. From the outside, Datz doesn't look like it can hold much inside its venue on S. MacDill. But rest assured: those who stop and venture inside will enter a two-story foodie heaven. With a market, bar, prosciutto bar and two-story restaurant that greets patrons, a market with unique specialty items and a remarkable dessert case to the left that will make any food lover swoon, the spot has something for everyone. For me, at first bite it was the homemade chips with a drizzle of blue cheese aioli, as well as the blue cheese wedge salad--one of the best I've ever had. For some, it may be the prosciutto tasting bar and the venue's bevy of beer and wine selections (including a bottle from Solena cellars in Cartlon, OR, which I know I saw at the restaurant, but am not seeing it on the menu online. Hm.). The bottle of Solena coupled with my spotting a block of Tillamook cheddar cheese and I knew this place wasn't messing around. Go for a visit and tell me what you think. Datz Deli, 2616 S. MacDill Avenue, Tampa, FL 33629, <a href="http://www.datzdeli.com/">http://www.datzdeli.com/</a>. </li>
</ul></div><ul><li><a href="http://www.crucellarstampa.com/">Cru Cellars</a>. A girl has <em>got </em>to have a wine bar of choice on her radar when a glass at home, or in a big noisy restaurant, just won't do. For this wine girl, that wine bar/wine shop is Cru Cellars. Located actually just a block next to Datz Deli (how lucky am I?!) The wine shop which was formerly Gianpiero's Pick of Vine, was purchased by Sommelier Jennifer Bingham and her husband, Torrey, in August of 2010. Transplants from Chicago, the Binghams proudly took over the shop and added on a sweet little wine bar in the back with a modern but cozy flair. The wine bar serves a plethora of cheeses and charcuterie dishes, as well as chocolate sweet treats that are all meant to be paired with the wine, of course. And if you're simply looking to get in and out with a perfectly selected bottle of vino, the shop has rows and rows of wines that will have you covered. Cru Cellars, 2506 S. MacDill Avenue, Tampa, FL 33629, <a href="http://www.crucellarstampa.com/">http://www.crucellarstampa.com/</a>.</li>
</ul><br />
<ul><li><a href="http://www.bamboozlecafe.com/">Bamboozle Caf<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">é</span></a>. At times (many for me) the craving for some good eats from a far away land come to life and it's time to scope out good ethnic cuisine in the area. I'm beginning to branch out and know I haven't even come close to what's out there. On a recent outing in Tampa's downtown district, I had lunch with a new friend at Vietnamese hot spot, Bamboozle. I love me a good vermicelli noodle bowl now and again, and Bamboozle delivered on my hopes and cravings that day. A heaping serving of white noodles, fashioned with what looked like a garden that lay atop it (green leaf lettuce, pickle, daikon & carrots, mint, bean sprouts, roasted chilis and crushed peanuts), chicken and a side of Bamboozle's zesty chili dressing sent me into heaven. And the best part about it was not feeling overly stuffed or guilty about what part I had eaten (and what part I had to take home). The venue prides itself on bringing its customers a healthy culinary adventure, and I do believe it's food that you can feel good about devouring. Bamboozle Caf<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">é, 516 N. Tampa Street, Tampa, FL 33602, <a href="http://www.bamboozlecafe.com/">http://www.bamboozlecafe.com/</a>. </span></li>
</ul>I have much more exploring to do, but it will take some time. Do you live in Tampa, or have you visited and have any favorite foodie spots? Do tell. I'd love to continue to add to my list of haunts to try.<br />
<br />
Cheers,<br />
~JF <br />
<br />
<br />
<a href="http://www.urbanspoon.com/r/30/1558299/restaurant/Tampa-Bay/Palma-Ceia/Cru-Cellars-Tampa"><img alt="Cru Cellars on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1558299/minilogo.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 15px; width: 104px;" /></a></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com1tag:blogger.com,1999:blog-3843558872658661052.post-24190328302188627462011-01-13T18:47:00.001-05:002011-01-14T14:24:37.524-05:00Culinary Travels<div style="text-align: left;">When I think about exploring different parts of the U.S., or the world for that matter, I believe food can play such a huge part in the adventure. Come on, what's better than embarking on an unknown destination to not only see what's buzzing there day in and day out, but to also taste the area's food? It's one way to really understand different regions, cultures, and just people in general by what they eat, how they prepare it, and what foods are special to them.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The now defunct <em>Gourmet </em>magazine used to showcase a series called "Gourmet's Adventures with Ruth". It was a cooking show in which <em>Gourmet's</em> editor at the time, Ruth Reichl, would travel around the globe, often times with a chosen celebrity in tow, and really get deep into the food of that destination. The series is no longer running, but its episodes can still be found on YouTube (of course). Below is one of my favorites. I hope Ruth finds some way to bring it back. We do seem to have oodles of these types of shows on the Travel Channel and Food Network, but there is something about listening to Ruth actually speak her words vs. put them down on paper that, I think, make these so special: she's got a great voice for narration.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/7vPj6JmtUmQ?feature=player_embedded' frameborder='0'></iframe></div><div style="text-align: left;">Does it inspire you to dive deep into the cuisine of a specific culture? Are you now thinking your next travel adventure will have a foodie twist? </div><br />
<br />
Happy travels and exploration! <br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">~JF </div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-84688563569257447072011-01-11T22:33:00.000-05:002011-01-11T22:33:32.130-05:00The Season for Cinnamon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqn_bnBYqbQNVKaX2xsLntbf-xYnmdNRPu1_gdYTtpg8_DwhiMKpBI7P13KnrtQyPv9ABM0_4BUG2Fq3Fl0PnfwO_trzSouP9dBCuM1PlrUPYQbKuD-Ex2NNS9jy_VIZ-qTWNt13vqnc/s1600/fotolia_cinnamon.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqn_bnBYqbQNVKaX2xsLntbf-xYnmdNRPu1_gdYTtpg8_DwhiMKpBI7P13KnrtQyPv9ABM0_4BUG2Fq3Fl0PnfwO_trzSouP9dBCuM1PlrUPYQbKuD-Ex2NNS9jy_VIZ-qTWNt13vqnc/s200/fotolia_cinnamon.jpg" width="200" /></a></div>Is it just me, or have you noticed that cinnamon appears to be a hot topic these days? It’s no wonder. The unmistakable aroma and flavor of the ever-popular spice isn’t just something that is synonymous with the holidays. The use of cinnamon is highly popular during all winter months (and year round). And what’s even better for cinnamon lovers? The health benefits of cinnamon are becoming unveiled every day.<br />
<br />
Cinnamon is, literally, the dried inner bark trees in the tropical Asian genus called Cinnamomum. This layer of the bark carries a good amount of nutrients within it. When it’s cut from the tree, it curls into its signature long stick form. <br />
<br />
Aside from flavor, cinnamon has many health benefits. To name just a few:<br />
<br />
<ul><li>It’s an excellent antioxidant source. This is great news for keeping our immune systems strong during these cold months.</li>
<li>Cinnamon has been known to keep you fuller longer, and it helps control blood sugar levels.</li>
<li>Cinnamon has an anti-clotting effect on the blood.</li>
<li>Studies have found that smelling cinnamon can boost cognitive function and memory. </li>
<li>It’s an excellent source of fiber, iron, manganese, and calcium. </li>
<li>Studies have shown that ½ teaspoon of cinnamon a day can help lower LDL cholesterol. </li>
<li>It acts as a food preservative, inhibiting bacterial growth and food spoilage. </li>
<li>Cinnamon has antimicrobial and anti-inflammatory qualities. </li>
</ul>An added bonus of the spice is its versatility. Cinnamon’s myriad uses allow you to utilize it in just about any dish you choose, from savory to sweet. Some ideas, as well as some of my favorite uses of cinnamon:<br />
<br />
<ul><li>Start the morning off with a cup of hot water, freshly squeezed lemon, honey and a dash (or two) of cinnamon.</li>
<li>Kick up your morning bowl of oatmeal with a few sprinkles of cinnamon. To incorporate the flavor even more, I like to add a few dashes of ground cinnamon to the pot just as the oatmeal is finished cooking.</li>
<li>Add a little spice to your afternoon bowl of fresh-cut fruit and yogurt.</li>
<li>Marry it with your marinades in meat dishes.</li>
<li>Do you reside in one of the 49 states that were draped in snow this week? Heat up a delectable cup of hot cocoa and sprinkle it with cinnamon for an extra cozy treat.</li>
</ul>Are you a fan of cinnamon? What’s your preferred way to enjoy its flavor and benefits?<br />
<br />
Cheers,<br />
~JFJenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com3tag:blogger.com,1999:blog-3843558872658661052.post-22607248636500280972011-01-09T12:35:00.002-05:002011-01-09T12:43:25.539-05:00A New Year for SavoringOh I just love the New Year. It brings fresh starts and clean slates and allows us to scrape off all the excess we've dragged along over the course of the prior year and get back to basics. <br />
<br />
Savor It is welcoming the new year with a slightly different look and twist. The blog finally has a custom header; I'm not graphically capable and decided to get a little help. First, I'm so excited to have a photo not just from the myriad of stock images out there, but from an actual friend who happens to be an amazing photographer (amongst other things), Heidi von Tagen. Heidi was my academic rep at Western Culinary Institute, and she's also a fantastic cook and a brilliant writer. Be sure to check out her lovely blog, <a href="http://www.gorgeousbits.blogspot.com/">Gorgeous Bits</a>. For customizing the image and finagling with my fonts, I turned to Jason Marsh of <a href="http://jmarsh.com/">JMarsh Studios</a>. Dealing with the back end of design and websites and all of that goo, I prefer to delegate and thank Jason for his many revisions and patience with my ever changing mind. <br />
<br />
As I'm writing this post I'm actually watching the "Cooking Channel". I love Sunday morning cooking shows. And even though my time on this blog can sometimes be elusive, I'm still doing "It". I'm still ooohing and ahhhing over scrumptious-looking eats onscreen, and savoring each bite I take when dining out or cooking at home. In addition, I'm exploring. I made a huge leap this year--about as huge as I could--and made my way cross-country to Florida. I do miss all that the Portland food scene had to offer, but that rain. Oh, Portlanders can have it. I had enough, and the only thing on my mind was that my life needed 365 days of sunshine. After that, we'll see what's next. <br />
<br />
What's next for Savor It?:<br />
<br />
<br />
<strong>The Food</strong><br />
Food, of course, has always been a focus. The variety is endless and there is always something new to taste, and to learn. I've often been surprised at the many times people were shocked if I didn't know something about food, or how to cook it, or the definition of a certain type of food due to my culinary degree. "But you're the food person," people would say. People, chill. The world of food is endless and no one that I know knows every little thing about it. And to me, that's what makes it so fun; the constant learning, finding of new ingredients and just 'playing' with it. <br />
<br />
For me, 2010 was the year of the gorge. I ate everything in sight and felt as if I couldn't get enough. You too, huh? Trust me, I have NEVER planned to be the diet food blogger, and I won't be. It's just not what I want to be the champion of, but I know that some things have to change. My thoughts for 2011 are to enjoy the whole foods, get back to the clean eating and just the best of the basics the bounty has to offer. And of course there are indulgences, but in moderation. Moderation. I think that needs a definition, and I'll add that to my list. I've just learned that it's not all that fun to just devour everything in sight just to do it, or just because you're a 'food person', etc. I'm speaking for myself, of course, but I see it all around. Adam Richmond, I love you and I actually think you're quite adorable, but I'm over the the Man vs. Food mentality of eating a slice of pizza the size of a toddler, or a bowl of 100 scoops of ice cream. Oh, I could, but I'm not, and I'm learning to get back down to reality with it all. <br />
<br />
<strong>The Travel </strong><br />
I've always thought that food and travel go hand in hand. Who doesn't like to experience new cuisine when they're far away from home? It's a big part of learning about different people and their cultures around the world. In a write-up I did for culinary school (<a href="http://savorit.blogspot.com/2007/07/i-won.html">view it here</a>) I wrote, <em>"Food is a commonality shared throughout the entire world. Everyday we might not go for a swim in a pool, or take a drive in a sports car, or a hike through Multnomah Falls, but everyday we eat..."</em> and I still feel that way today. So this year the blog will add a travel element to it, and it's fitting as I'm in a totally new world.<br />
<br />
<strong>The In Between </strong><br />
It's all about balance and what keeps us going day in and day out. What goes on in between are the unexpected experiences, the people we come across that lead us on a new path and those little triggers that cause us to make this decision over that one.<br />
<br />
So welcome to a New Year. This one feels different. I think there's much in store for all of us.<br />
<br />
Cheers,<br />
~JFJenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-88235429253365830662010-08-27T15:15:00.000-04:002010-08-27T15:15:00.028-04:00Rolling Hills and WineThe other day I alerted my Facebook friends to the fact that there is no need to ever fear that we'll ever run out of land in this country. My drive from Ashland, Oregon to Bakersfield, California, as well as from Bakersfield to Peoria, Arizona proved my statement true. A myriad of rolling blond hills and flat, wide open spaces are what tend to greet me the most on my journey so far.<br />
<br />
Coming from a land of amazing vineyards just outside of Portland, I found it funny, then, to spot random fields of vineyards along the way.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0fuaiYf_9qP9XiHjhr9Kh5O8IURwRCl4_bPNUDKthx13Kgzxeejy7EeYuNuyvPjQpP2zLiB2vKYT5j2CnTCqrnfLuO0aJqCp3UGrCmojrHLnorRzh8-J-s2XYqJhwH3oudgkQa9378Q/s1600/vineyards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0fuaiYf_9qP9XiHjhr9Kh5O8IURwRCl4_bPNUDKthx13Kgzxeejy7EeYuNuyvPjQpP2zLiB2vKYT5j2CnTCqrnfLuO0aJqCp3UGrCmojrHLnorRzh8-J-s2XYqJhwH3oudgkQa9378Q/s320/vineyards.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;">I was warned and most were right; the roads are flat and long, but I'm also joined by an enormous sense of freedom. I love freedom and it doesn't get more free than an open highway. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQDQfvBAdVcC7AhoFaI1Yp5nh2U8p9DpJIEdEplykcXB4viBLyfetEOBwop9PFRCpu5hV8_oZixuevcybiEcWFMTeG5CEMXFBeNKejbGThyphenhypheniqnwRWR7XPK4x58gq6BvRuMfIFeSuyzOk/s1600/road.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQDQfvBAdVcC7AhoFaI1Yp5nh2U8p9DpJIEdEplykcXB4viBLyfetEOBwop9PFRCpu5hV8_oZixuevcybiEcWFMTeG5CEMXFBeNKejbGThyphenhypheniqnwRWR7XPK4x58gq6BvRuMfIFeSuyzOk/s320/road.jpg" /></a></div><div style="text-align: left;">But I definitely admit, big, familiar signs like TARGET, HOME DEPOT and even Starbucks are welcome sites for my tired eyes, and it's funny that those names translate into civilization for me. My road-trip buddy, Bart Roadie, and I try to limit stops, but from Bakersfield to Peoria, a stop at the Desert Palm Outlets was a must, and a pick-me-up was most definitely on the menu. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_4bnGiRxZp9vaXE42cZuEQ1vW6K18IqSyr-XtbTDhR53RLAYYfeh_D8v35z5azcZOCrpnY1Ak7Ws9bA2soUNkW7SxjuiZKDghmiSrQiO5LSAnPyWvdik1TSbRFNncq9iSSa_VrFKOJQ/s1600/Bartandcoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_4bnGiRxZp9vaXE42cZuEQ1vW6K18IqSyr-XtbTDhR53RLAYYfeh_D8v35z5azcZOCrpnY1Ak7Ws9bA2soUNkW7SxjuiZKDghmiSrQiO5LSAnPyWvdik1TSbRFNncq9iSSa_VrFKOJQ/s320/Bartandcoffee.jpg" /></a></div><div style="text-align: left;">Bart as we guessed he cold be a Bartlett pear. If I remember correctly, he was a gift from the Pear Bureau NW. He makes a fabulous travel companion. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Thanks to Shelley and Tom at Hotel Hobbs for the most amazing homemade fish tacos at Hotel Hobbs last night. No, I didn't get any shots of them, my iPhone battery was dead upon arrival to my luxurious stay. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">More eastbound today as I head out of Arizona and deep into the heart of....</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">~JF </div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-7391049619978474502010-08-25T11:26:00.001-04:002010-08-27T14:28:37.911-04:00Adventures in Exploring...on the RoadYesterday kicked off an entirely new adventure for me. After 30 years of calling myself and Oregonian, I've decided to take a huge leap and head east to Florida. I need more sun in my life, and maybe a little more Grouper too.<br />
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My first stop was in the quaint little town of Ashland, Ore. My only regret is that I arrived a bit later than I have planned. I descended upon the southern-Oregon town slightly after 6: 00 p.m. and was greeted by a bit of chaos; an enormous brush fire that consumed nearly both sides of the freeway and took with it 11 homes. What's more, it was happening right down the road from my hotel.<br />
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<div class="separator" style="clear: both; text-align: left;">Quite the arrival, and it made the news this morning on the TODAY show. A dash of excitement as I head off on my journey, but I can't help but feel terrible for those who lost their homes. As of the time of this post, I hadn't heard of any lives lost. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My day was broken up nicely. I was able to stop and have a great lunch with my dear friend, <a href="http://www.twitter.com/kellimatthews">Kelli Matthews</a>. </div>We dined outside in the Eugene heat at <a href="http://www.blogger.com/goog_897259163">March</a><span style="font-family: 'Times New Roman', serif; font-size: 11pt; line-height: 115%;"><a href="http://www.blogger.com/goog_897259163">é</a></span><a href="http://www.marcherestaurant.com/"> Restaurant</a> at the 5th Street Market. One who adores a good burger, but who usually refrains, I decided to dive into the burger named after the venue. Served on a brioche bun with a<span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 15px; line-height: 17px;">ïo</span>li and awesome fries, I was set for my journey to continue on south.<br />
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Though so exhausted upon my arrival into Ashland, I couldn't miss out on exploring the sweet town so I headed away from the fire, across the freeway and back in time to the adorable spot that's home to the famed Shakespeare Festival. I didn't have much time, but quickly found a modern Thai joint that was situated directly across the street from Lithia Park. How perfect? The name was <a href="http://sesameasiankitchen.com/">Sesame Asian Kitchen</a>, and from the menu selection I read on the door plus a recent article they had hanging up written in the <i>New York Times</i> just in July, I decided this was a good bet. My choice? The Korean Ss<span class="Apple-style-span" style="font-family: 'Times New Roman', serif;">äm. Quite a presentation -- the noodles were a bit much to eat around but I managed -- and quite delicious. </span><br />
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<span class="Apple-style-span" style="font-family: 'Times New Roman', serif;">Cheers,</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman', serif;">~JF </span><br />
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</span>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-44640745010327120572010-06-21T15:00:00.000-04:002010-06-22T12:02:37.744-04:00Produce and Provence<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">I've been slow to emerge these last few weeks. Quiet honestly, these last few months. After too much time retracting a bit from the social scene, I decided to make an appearance out into the land of the living. But I won't lie, it wasn't hard to do with a few invitations that came across my inbox. And thank goodness for them, otherwise my endless nights of reliving the <a href="http://www.amazon.com/Sex-City-Complete-Collectors-Giftset/dp/B000ASDFJU">'Sex and the City'</a> series DVD collection, and watching reruns of <a href="http://www.eonline.com/on/shows/chelsea/index.jsp">'Chelsea Lately'</a> would never see the light of day. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On a recent Friday evening, I had the pleasure of attending a media opening for <a href="http://www.producerowcafe.com/welcome/">Produce Row Café</a>. The well-established watering hole in Portland's industrial district off of SE Water Avenue had just experienced a bit of a makeover, and this night was its coming out party. I'll admit, I had never been to the original. I've finally come to terms that I'll never hit every individual food and libation spot in this city, so onward and upward. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When I entered the venue I was pleasantly surprised by its refreshed, yet cozy interior that still looks like it's been there for years. A large, solid-wood community table to the left, flanked with mismatched chairs and sweet, tiny vases of fresh flowers sits directly across the L-shaped bar that stares at patrons with its mirrored backdrop and row of brass beer spouts. The space is impressive in size, and intelligent in layout. From the bar, guests can flow to the community table or individual, two-person spots, then meander over to the comfortable sitting area with its vintage seating pieces that over look the majority of the space. And as the evening continues, and imbibers and eaters look for a more secluded area, they have the option of continuing on to high-backed, black leather U-shaped booths that lead the way to the cafe'</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">s amazing back patio -- which will, undoubtedly, be <i>the</i> place to hang if summer in Portland ever manages to make an appearance. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WJva5W-wnORB6zu7y3-_VbCqkhl1rwtsLXOIQmb5zKDB65iMgW93NqyPPfYI7i1ZC5zyS3RzHzjiFc9K08tDOdzuFqIrlKgdpjup_3c0W8GqY0pJoEcr33RKcQFUs3GOcx2fHYjitXQ/s1600/ProduceRow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WJva5W-wnORB6zu7y3-_VbCqkhl1rwtsLXOIQmb5zKDB65iMgW93NqyPPfYI7i1ZC5zyS3RzHzjiFc9K08tDOdzuFqIrlKgdpjup_3c0W8GqY0pJoEcr33RKcQFUs3GOcx2fHYjitXQ/s320/ProduceRow.jpg" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">From a Cucumber Margarita to Nachos with Avocado Salad, Mozzarella Sticks and Pork Sliders (can we say, "pork confit?"), the introduction into the venue's menu was another pleasant surprise. Think bar food with some added thought from the kitchen to each dish. It's a location that's long-time, regular 'Norms' should welcome back with open arms, and newbies should check into real soon.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>A perfect day for Provence.</i></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What better way to catch up with an old friend than over one of the week's favorite meals: brunch? When my friend Joscelyn and I finally nailed down a day to reconnect she suggested brunch at <a href="http://provence-portland.com/specialties.html">Petite Provence</a> off of Alberta. I was familiar with La Provence in Lake Oswego, but </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">had yet to try any of the other locations. Yesterday had to be one of the most dreary yet in Portland, but my mind quickly lightened up when I stepped inside. It was a madhouse, but the action brought liveliness to the scene and to my soul. I was totally enamored by it all: the French-cafe feel, the coffee counter that lay straight ahead, and, of course, the amazing pastry case filled with enough goods to keep a sweet-lover swooning for hours. The wait? About twice as long as we were told. The food? A plate that was more than enough, but left our tummies so happy. I had the savory French toast; and what an interested twist from the usual sweet treat it was. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some other things I just loved this week...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNlb5kat8udKW_NkIV2_z9yDuOixNUZyFszHjsEVbeKu4L-wVyLlKCzVLU9JsfLnhzLbOnmNZsvGa5XSQewIMpQbxA6W79on-nL8pP2blwvM6lkJdWZBrUw3K8eePKadi7FXmn938IFA/s1600/RedRidge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNlb5kat8udKW_NkIV2_z9yDuOixNUZyFszHjsEVbeKu4L-wVyLlKCzVLU9JsfLnhzLbOnmNZsvGa5XSQewIMpQbxA6W79on-nL8pP2blwvM6lkJdWZBrUw3K8eePKadi7FXmn938IFA/s200/RedRidge.jpg" width="200" /></a></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">An afternoon of education and tasting of olive oil out at <a href="http://www.redridgefarms.com/">Red Ridge Farms</a> in Dayton. It was held at the Oregon Olive Mill and <a href="http://www.pdxca.org/">Portland Culinary Alliance</a> members were given a special discounted invite. Who knew there was so much to learn about how good olive oil should taste? Admittedly, I learned I was a bit used to some varieties that, in truth, were known to be rancid. I guess the journey of educating and refining our palates never ends. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lunch with a good friend at <a href="http://kinarathai.com/home.html">Kinara Thai Bistro</a> in Goose Hollow. I actually tried something aside from chicken pad Thai, and enjoyed the cashew chicken with brown rice -- the most gorgeous brown rice I've ever scene.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cocktails and catch-up time with the girls out in McMinnville. It had been quite a while since I was able to hang out with my long-time friends Carrie and Sheila. Sheila was incredibly eager to show off her cocktail making skills to Carrie and myself, who quickly learned we were truly guinea pigs for her mad libation creations. They were awesome, and I think she could quickly be on her way to cocktail-book stardom any day now. </span></li>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cheers,</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">~JF </span><br />
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</span></span>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-38023642718081328172010-05-18T02:14:00.000-04:002010-06-17T00:57:14.744-04:00If These Halls Could Talk<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">A little over a week ago, I had the absolute pleasure of going back to the halls I walked just two years ago at Western Culinary Institute (now </span><a href="http://www.chefs.edu/Portland"><span class="Apple-style-span" style="font-size: small;">Le Cordon Bleu College of Culinary Arts Portland</span></a><span class="Apple-style-span" style="font-size: small;">) to speak to a reluctant group of chefs in training about the importance of having the skills to write. I say reluctant (and maybe they all weren't totally so) as this group was in its classroom rotation at school for their Associate Degree. Basically, it was my firm belief that these kids would have preferred to be playing with fire in the kitchens upstairs.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">When their writing instructor, Laurie Watson, contacted me, I was a bit nervous at first. Me, get in front of a classroom full of students and talk about my life in food writing? My life that's still working on itself? I did think it would be good for me as I'd never really given a presentation before, so I didn't take too much time responding.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">To my surprise, I actually enjoyed putting the preso together. More often than not, I tend to get pretty hard on myself for how slowly this food writing life is coming together. I'm learning to practice patience more and more each day, but I'm definitely the type who prefers things move along much more quickly than they usually do. Anyway, as I was putting my thoughts together I did feel pretty accomplished from what I've done so far, and was glad that I had some good clips to show to the class from outlets like Citysearch and Tasting Table. I also enjoyed going into a section I had reserved just for them, which focused more on possible reactions like 'so, I just want to be a chef, I don't really need to write well'. For those reactions I was able to throw in the need to market and promote their restaurants, and that they might find themselves writing up their own menus or even drafting press releases about their venue's upcoming events. Ever want to write a cookbook? You bet they've thought about it. Did they have issues in food that they were passionate about and wanted to voice their opinions on -- salmon fishing, sustainability, organics, etc.? There are so many different angles and reasons to hone in on good writing skills. I've always believed that, even before my journey into food writing. If you can write, those skills can take you anywhere. </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The opportunity to speak to those kids felt really nice, and I wasn't even nervous during the presentation. I guess it helps as it was one part about my experience and one part about a passion I have. From what I've heard that seems to be the secret to a good presentation. At the end of class, Laurie put out a newsletter of the school's Food Writers' Club for which I'd contributed articles to while I was a student there. The best part? As the students were leaving, one of them approached me and asked me for my autograph. He said, "You just seem like you're really going somewhere." Does it get any better than that? </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Some other things I just loved this week...</span></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> <img height="200" src="http://originaldinerant.com/images/pictures/gallery/ph12.jpg" width="133" />A food writers' dinner at </span><a href="http://originaldinerant.com/"><span class="Apple-style-span" style="font-size: small;">The Original</span></a><span class="Apple-style-span" style="font-size: small;">. I'll never deny that the perks of being involved in the food scene are second to none. And, I'll never get tired of being invited to attend food events happening around the city. The dinner at The Original was to celebrate the venue's year-plus time in Portland as well as a redesigned menu. It was fun to see some familiar faces (very typical in Portland; a small town with a LOT of foodies running around in similar circles). Our menu included a three-course dinner that kicked off with welcome cocktails. The stand-outs bites for me?: Chicken & Ham Fritters with romesco sauce, Cattail Creek Lamb Meatballs with sofrito, olives, & a grilled baguette, and Fried Apple Pie with cinnamon ice cream, caramel and thyme. Delish.</span></span></li>
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</span> </span></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> <img alt="Home" src="http://www.publicdomaincoffee.com/sites/all/themes/pdcoffee/logo.png" /> Coffee at the new </span><a href="http://www.publicdomaincoffee.com/events"><span class="Apple-style-span" style="font-size: small;">Public Domain</span></a><span class="Apple-style-span" style="font-size: small;">. The coffee shop, located at SW Alder at Broadway, just opened at the end of April. I was invited there to meet up with Amy Brown of Seed Public Relations to finally introduce ourselves in person and just chit chat about the funny world we live in. Amy also does the PR for the spot. Cute place. Incredibly fresh, airy interior that doesn't set the stage for a coffeehouse full of laptops--kind of a nice change. Public Domain is the flagship brand for </span><a href="http://www.coffeebeanintl.com/"><span class="Apple-style-span" style="font-size: small;">Coffee Bean International</span></a><span class="Apple-style-span" style="font-size: small;">. The new spot prides itself on being a resource for educating patrons about brewing, cupping and just plain enjoying great coffee. Public Domain hosts some unique special events like public cuppings daily at 1 p.m., home brewing classes (first Saturday of every month beginning on June 5) and even happy hour espresso tastings every Thursday from 4 - 6 p.m. What's more? The staff there are an absolute delight and weren't shy in telling me how much they absolutely adore working there. Now that's something you don't hear everyday. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Getting the "ok" to move forward on my first write-up for the national foodie online site, </span><a href="http://culinate.com/"><span class="Apple-style-span" style="font-size: small;">Culinate.com</span></a><span class="Apple-style-span" style="font-size: small;">. Clips continue to add up, and I like it. </span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cheers,</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">~JF </span></span></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-54224212252367189112010-04-27T19:45:00.000-04:002010-04-29T15:03:43.155-04:00Once Upon a Time...<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once upon a time in the land of food, wine, all things artisan-made, all things handcrafted and all things delectable and grown in its glorious and bountiful backyard, the city dubbed the one of roses opened its arms and invited in those from all walks of life with one common goal: to listen, mingle and explore endless possibilities with like-minded individuals all in the name of</span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> food</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. The city was Portland, Oregon. And those gathered from the walks off life made up a group appropriately named the </span><a href="http://www.iacp.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">International Association of Culinary Professionals</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> (IACP). </span></span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The New Culinary Order</span></span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This enchanted story of once upon a time, actually didn't happen that long ago. Last week from April 21 to April 24, The New Culinary Order descended upon Portland and created what many heavily involved in the world of food and drink may look back on as a fairytale. What began its first night with an unforgettable host city reception at Portland's The Nines hotel transcended itself into four days of seminars focusing on all aspects of the culinary world; which began in the wee hours of the morning, and led to late-night rendezvous that included intimate sessions with food industry stars and hush, hush dinner parties throughout the entire city. </span></span></span><br />
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<span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Our Days and Nights</span></span><br />
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<span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Daytime workshops held throughout the Oregon Convention Center, The Portland Art Museum, The Art Institute and many more delicious Portland venues took hungry attendees through sessions and workshops on topics such as: Hands-On Digital Food Photography with famed food photographer and blogger </span><a href="http://mattbites.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Matt Armendariz</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">; Oregon Truffles with author and founder of </span><a href="https://www.oregontruffleoil.com/21/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oregon White Truffle Oil Jack Czarnecki</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">; Guerilla Marketing for Culinary Professionals with </span><a href="http://www.virginiawillis.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Virginia Willis</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">; and Recipe Development with blogger and recipe developer </span><a href="http://cookingwithamy.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Amy Sherman</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. Those wanting to learn lessons and sit in with experts partook in Night Owl sessions held nightly including: Reinventing Your Food Writing Career with </span><a href="http://www.diannej.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dianne Jacobs</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">; Self-Publishing: A Story from the Front Lines with </span><a href="http://www.alternativecook.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jean Duane</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">; A Culinary Conversation with </span><a href="http://www.lavarenne.com/about.htm"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anne Willan</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> and Virginia Willis; and Culinary Hustling with culinary entrepreneur and mogul </span><a href="http://www.mealtime.org/content.aspx?id=184"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Andrew Schloss</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. </span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Warning: Star Sightings Ahead</span></span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Like any lover of the food world, or one who is looking to find their spot within this incredible industry, I was, of course, star-struck throughout the entire week. There is something magical about meeting those whose books you've read and adored or have given you inspiration, or those whose recipes have delivered to you unforgettable eats, or thoughts have caused you to view food in a different way. The stars at this show proved no different. A list of A-listers who set foot in Portland last week (Off the top of my head. It's entirely possible that I'm missing a few): </span><a href="http://www.ruthreichl.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ruth Reichl</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://judithjonescooks.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Judith Jones</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0517596326"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Madhur Jaffrey</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://blog.ruhlman.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Michael Ruhlman</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://www.becomingachef.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Andrew Dornenburg</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://www.becomingachef.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Karen Page</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, Virginia Willis, Anne Willan, Andrew Schloss, </span><a href="http://kimseverson.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kim Severson</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, Dianne Jacob, </span><a href="http://steamykitchen.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jaden Hair</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, </span><a href="http://www.starchefs.com/chefs/rising_stars/2005/newyork/html/bio_b_farmerie.shtml"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Brad Farmerie</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, and many more. I remember attempting to take about a million pictures of Ruth, or which none came out. The iPhone cannot be depended upon for everything.</span></span></span><br />
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<span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Job Well Done</span></span><br />
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<span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And I'm definitely not speaking about a filet. Congratulations to Portland's host committee, led by Mike Thelin. The conference was one that's conversations was off the charts on Twitter chatter (check out conversations at hashtag #iacp), and one that had many who could not attend in complete envy. It was one that raised the bar for future IACP conferences. I was happy to be here, happy to be involved with coordinating some of the events and as a volunteer, and so proud that it was in my home city. Honestly, there was no better place to be. </span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For my 'Some other things I just loved this week' section, I've picked out top highlights for me from IACP:</span></span></span><br />
<ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some one-on-one time with the woman whose book, </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Will Write for Food</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, was the first guide I picked up on food writing, Dianne Jacob. I chauffeured Dianne to an event she needed to attend after one of her Night Owl Sessions. When I first picked up her book a few years ago, I can honestly say I didn't think I would ever be giving her a lift in the Jetta. Life is so fascinating that way. </span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally seeing Ruth. Murmurs began at the host city reception that 'someone just saw Ruth', but my eyes didn't make that a reality until Friday at the conference. I attended an intimate session where Ruth discussed her PBS series "Gourmet's Adventures with Ruth." It was so fantastic to listen to her discuss details of an episode we watched in the room with her, the trials and tribulations of filming, and her thoughts on bringing the series back post-</span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gourmet</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. One thing that stuck with me - aside from what a fantastic writer and editor Ruth is - is a) she has great hair, and b) she has a unmistakeable, deep voice. I loved listening to her talk. The series is still available and can be streamed online at </span><a href="http://www.gourment.com/adventureswithruth"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">www.gourment.com/adventureswithruth</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. </span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After four days of hearing about sightings of Michael Ruhlman sipping on cups of Starbucks, learning that the amazingly intelligent IACP host committee sent Ruhlman home with a bag of Stumptown. THANK the Lord for that one.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Being face-to-face with Judith Jones as she signed a bookplate for my copy of </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mastering the Art of French Cooking</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">. Judith Jones. Being so close to that kind of history caused my eyes to well up a bit. Wow, what a figure of culinary food writing history. </span></span></span></li>
</ul><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">IACP 2011 will be held in Austin, Texas June 1-4. will you be part of the memories?</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some pictures from the week:</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="320" src="http://hphotos-sjc1.fbcdn.net/hs290.snc3/28160_1410246018326_1297742113_1146571_4571655_n.jpg" width="240" /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My best shot of Ruth </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="400" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs320.ash1/28160_1410250098428_1297742113_1146583_3062339_n.jpg" width="265" /></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I left of Thomas Keller. Keller at the Awards Gala accepting an award for </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">best cookbook by a chef/restaurant: Ad Hoc</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="320" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs320.ash1/28160_1410262338734_1297742113_1146618_4363473_n.jpg" width="212" /></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ruhlman, Page and Dornenberg discussing the "Death of Recipes"</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img height="320" src="http://hphotos-snc3.fbcdn.net/hs499.snc3/27239_1409532480488_1297742113_1144313_174401_n.jpg" width="240" /></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm a sucker for getting books signed</span></span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span> </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cheers,</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">~JF </span></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-80265573733561066112010-04-05T15:33:00.000-04:002010-04-05T23:43:43.587-04:00Worth the Wait<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">It's always a blast having friends who enjoy heading out to try new places (or at least new to us) around town. I have a couple of groups of friends who love to venture out for Sunday brunch. Last Sunday, a handful of us took a trip over to the eastside to try what I've heard to be a brunch hotspot,</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://www.toastpdx.com/"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Toast</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">.<o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Now one thing about me and dining is this: I hate waiting more than 30 minutes to be seated. And when I called to make a reservation for our party of seven at Toast, I learned that the tiny venue did not take reservations - something that I hate. But I bit my tongue and decided to hang in there - warning the group ahead of time.<o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I arrived at 10:30 a.m. as the group decided on an 11:00 a.m. meeting time - thought I'd get there and begin the wait for everyone. The tagline of Toast is ...A neighborhood restaurant. And that it most certainly is. As I slid into my parking spot directly in front of the door at SE 52nd and Steele, I was greeted by neighborhood patrons sipping coffee and chatting at the outside tables in the dreary Portland weather. I entered the incredibly quaint, yet bustling, restaurant and put my name on the list with our party's headcount. <o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">As I grabbed a menu and a tiny, vacant chair by the door, I couldn't help but take in the ambiance of the place. Toast is the epitome of a cozy, neighborhood haunt complete with one room of, I'd say, enough chairs to seat about 40 eaters, a counter that surrounds the kitchen and resembles the classic neighborhood diner, and a restaurant owner who ensures everything is running smoothly - from what's hopping in the kitchen, to making certain that those waiting at the outside tables continued to have fresh, hot coffee in their mugs. <o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">As, one by one, our party began to arrive, I was visibly concerned about our wait time, and Donald, the owner, could see it. He was quick to put me at ease that we'd be seated as soon as possible, and that they do accommodate groups from six to ten people on a regular basis. Basically, they make it work. He also offered to get drinks started (and by drinks I mean Toast's famed Bloody Mary's) for those who were eying them from the get-go. <o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">An hour-and-a-half after my arrival, we were seated. And we were so excited! The menu looked amazing, and even though we had all that time to look over it and decide, we were all still undecided on what to order. Our server, Tiffany's, explanation of a special brioche roll with homemade caramel sauce was enough to get us started, then we each did our own heads or tails and got a move on with ordering our chosen dishes. <o:p></o:p></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNkio37QlEMylsxR6nggZNbj0W0s2pY7ZGnuhfbVs1oyi3kxfbM_cLe3liDav3jTCkLh2JoM2OfjcuJ9CvqUe5rbQB6wVKIqj4Wh8oBDsfvCbU_3xAqsOHTu1uW9EjGNmuRc9clrA5C0/s1600/ToastBellinis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNkio37QlEMylsxR6nggZNbj0W0s2pY7ZGnuhfbVs1oyi3kxfbM_cLe3liDav3jTCkLh2JoM2OfjcuJ9CvqUe5rbQB6wVKIqj4Wh8oBDsfvCbU_3xAqsOHTu1uW9EjGNmuRc9clrA5C0/s320/ToastBellinis.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Toast Bellinis for...toasting</span></span></span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxy1uFOkP5zxF7kSQrfprwUsOYHgu-X73CnsSNGK6tzpfN-0gxLFG15itaPoUlBonpaq2vstESfnYvqa6WF2GjFbaGKwfRZWgXu6TPfsKK6jc_qDY8CU60f0byol4LVrwqgu_T-X6_BM/s1600/ToastBriocheCaramelroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxy1uFOkP5zxF7kSQrfprwUsOYHgu-X73CnsSNGK6tzpfN-0gxLFG15itaPoUlBonpaq2vstESfnYvqa6WF2GjFbaGKwfRZWgXu6TPfsKK6jc_qDY8CU60f0byol4LVrwqgu_T-X6_BM/s320/ToastBriocheCaramelroll.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Housemade Brioche roll w/housemade caramel sauce</span></span></span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjgvrnpk6TsIGYSyxqmvQtTUux6ltNWH-S0sjYRMEyzUxOTGRbdI-yFcElD7cMmLQ5T-xOeVsy1Gzy10oAAIz27SzQgQ73coppJ0UYiTUkznQ5SHffKsOnXyHSdF4ULqmFkBQQAIwaRE/s1600/ToastBennyMets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjgvrnpk6TsIGYSyxqmvQtTUux6ltNWH-S0sjYRMEyzUxOTGRbdI-yFcElD7cMmLQ5T-xOeVsy1Gzy10oAAIz27SzQgQ73coppJ0UYiTUkznQ5SHffKsOnXyHSdF4ULqmFkBQQAIwaRE/s320/ToastBennyMets.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Benny and the Mets; Toast's version of Eggs Benedict w/homemade English muffins</span></span></span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCAcQKY7hd5Sl2AWA95AV9zMcmD86fYcERtsLKpILQ4zK1mYwwRxOdjxOye6fXRQGgtl6lVO3sAPCQTKECgDa2NUFKG73gRIluUL7HgkfuWwuSMx8lob7opEKzxqM1EWqYaspzR2ccds/s1600/ToastSliderroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCAcQKY7hd5Sl2AWA95AV9zMcmD86fYcERtsLKpILQ4zK1mYwwRxOdjxOye6fXRQGgtl6lVO3sAPCQTKECgDa2NUFKG73gRIluUL7HgkfuWwuSMx8lob7opEKzxqM1EWqYaspzR2ccds/s320/ToastSliderroll.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Housemade Brioche rolls w/ground sausage and scrambled eggs</span></span></span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXh6-Eha2-G7tsjrjUrHmT1i28mHSo35gLJA4j_obxLiVhW6h_wpMPRTZrKgAy42TQgBKzFOz_pef-5vlQ_x_xXvgIFVwFZz1GpPHzX2s8FkDqBGXdRJByoqsL8qBViOjEGsqw7zhKF4/s1600/ToastDismalTimes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXh6-Eha2-G7tsjrjUrHmT1i28mHSo35gLJA4j_obxLiVhW6h_wpMPRTZrKgAy42TQgBKzFOz_pef-5vlQ_x_xXvgIFVwFZz1GpPHzX2s8FkDqBGXdRJByoqsL8qBViOjEGsqw7zhKF4/s320/ToastDismalTimes.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Dismal Times - though I think not</span></span></span></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><o:p><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMbdAaosMsdjSSTX5GO_JHdMxdFodJ9oYrYhMflbzxhwZ4Q3E0lIVY9yyk7QjVwZJJQYKFYUq-BLS_zJ2dwz0YQ4LZQgDr7phVe6GDuX2thhZ1fpmhcV7dqO-DHEWDVPVv1Jutf_NnOg/s1600/ToastOccasionalHedonist.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMbdAaosMsdjSSTX5GO_JHdMxdFodJ9oYrYhMflbzxhwZ4Q3E0lIVY9yyk7QjVwZJJQYKFYUq-BLS_zJ2dwz0YQ4LZQgDr7phVe6GDuX2thhZ1fpmhcV7dqO-DHEWDVPVv1Jutf_NnOg/s320/ToastOccasionalHedonist.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The Occasional Hedonist - that's a sweet onion tart under there</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxZJoxLsQHOftN9_NcvT_Nbdgp65erDDf8WMHxPaUkCRoM4xF4aGpcbAjCzojKmhKJbTBy-NoZIC1bKDHm8MkKnmOyZ08yStbqsKHSnEx3bWGw5I6QgAd9OBqn_n8c8L7BuJb4WwjlBI/s1600/ToastPorkspecial.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxZJoxLsQHOftN9_NcvT_Nbdgp65erDDf8WMHxPaUkCRoM4xF4aGpcbAjCzojKmhKJbTBy-NoZIC1bKDHm8MkKnmOyZ08yStbqsKHSnEx3bWGw5I6QgAd9OBqn_n8c8L7BuJb4WwjlBI/s320/ToastPorkspecial.jpg" width="240" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Honestly, I forget the name but believe it was a pork special for the day</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">When the group finished devouring the unforgettable eats, I did have to ask them all one questions: Was it worth the wait? I received a resounding, "Yes" from the entire crew. Yes...it was worth the wait. <o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Some other things I just loved this week...<o:p></o:p></span></span></span></div><ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Happy Hour with the girls at</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://www.departureportland.com/gallery.php"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Departure</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">atop The Nines hotel. Departure is decidedly so not what people expect in Portland, but I look at it as a breath of fresh air. And I can't wait until the sun decides to make an appearance again along with it's most complementary friend - warmer weather. This place delivers an amazing view of the city and a prime location to sip cocktails and dine on artistically presented Asian cuisine while seated on top of the world. Ok, on top of the Rose City.<o:p></o:p></span></span></span></li>
</ul><ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The receipt of my April issue of</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://www.oregonlive.com/mix/"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">MIX</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">magazine: Portland's magazine of food + drink. I opened up the April issue to find inside three articles from three of my most favorite Portland food writing Dames:</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://lizzycaston.com/wordpress/?page_id=39"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Lizzy Caston</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">,</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://www.ashleygartland.com/"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ashley Gartland</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">, and</span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><a href="http://twitter.com/AndreaSlonecker"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Andrea Slonecker</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">. All totally original and inventive stories. Nice work, Dames. <o:p></o:p></span></span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ORbg_vjmzpwpj3K-YQnEuBtYTk9x0VLJb4BYcA7N6tFgeSoe-zspukTuhaZ6d_rtWOwWCsgFVcKsa3Ccg14XrlFYo5twa4cEfl07AinYQHSYMhQ6N4uKgLtNhoR8_r5FaemSLUvalSw/s1600/MIXCoverApril.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ORbg_vjmzpwpj3K-YQnEuBtYTk9x0VLJb4BYcA7N6tFgeSoe-zspukTuhaZ6d_rtWOwWCsgFVcKsa3Ccg14XrlFYo5twa4cEfl07AinYQHSYMhQ6N4uKgLtNhoR8_r5FaemSLUvalSw/s320/MIXCoverApril.jpg" width="267" /></span></span></span></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cheers,<o:p></o:p></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">~JF <o:p></o:p></span></span></span></div><div class="MsoNormal"><br />
</div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com1tag:blogger.com,1999:blog-3843558872658661052.post-21010836571263561582010-03-22T02:49:00.000-04:002010-03-22T02:49:10.169-04:00Food For CelebrationMaking food for a means to celebrate is always guaranteed fun. This past week, myself and my family received some stellar news: my brother was appointed Principal of an Oregon school district, a position he's been working toward for quite some time. And a bonus, today was his birthday. We all got together in celebration tonight for dinner.<br />
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What better celebration food is there than pizza? I really am a pizza freak, as it's one of few foods I actually get distinct cravings for on occasion, regular occasion. And making it homemade really is so simple.<br />
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Pizza dough is actually quite easy to make, and you can find varieties that allow you to make it and use within a few hours, vs. having to allow it to sit overnight to rise. See this recipe <a href="http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe/index.html">here</a> for a dough that will be ready to roll out in just over an hour. Otherwise, it can't get any easier than purchasing pizza dough from your local grocery store (like I did, shhhh), and even sometimes, your favorite pizzeria might sell you some.<br />
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If you're the indecisive type, making your own pizza might be a nightmare. Why? Because what you can top it with is just so limitless. Just let your imagination go. Making homemade pizza might be the best thing to make given the items in your fridge or pantry that you might need to use up. For tonight's, my two inspirations were simple for me to decide upon: A pizza Margherita (with fresh mozzarella, tomato sauce, proscuitto and basil) and a Greek-inspired pizza (olive oil, feta cheese, caramelized onions, roasted garlic and kalamata olives).<br />
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I won't lie, rolling out the dough did require a bit of muscle, but it was worth it. And the pies were a hit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQk5wMmGq0ifNJP2MehOcQGh8VMT1iekCtULzEjEq8li5xULFrucZk-UCyz8q0BP_xX1e26nxQpHxWVHWU-FgT2ApVcVajRNM-Gn58nbVZBj7GPZUIA3wMOQnTzA5CACJy9NA2CdzHd0/s1600-h/Margheritaprebaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQk5wMmGq0ifNJP2MehOcQGh8VMT1iekCtULzEjEq8li5xULFrucZk-UCyz8q0BP_xX1e26nxQpHxWVHWU-FgT2ApVcVajRNM-Gn58nbVZBj7GPZUIA3wMOQnTzA5CACJy9NA2CdzHd0/s200/Margheritaprebaked.jpg" width="150" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Pizza Margherita pre-baked</span></div><span class="Apple-style-span" style="font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AAGeTxfJ_ZL0uF_qJoux5wkEG3xWfx5U0N4RJ4G7hucUYSmdgopsSTK-6vHIsh8WsMqC9V_88Ou5RnD9pzNki58dtQmLlFw_vUNll7npV2W5m3uXIbylnsBvZg23sO8mVKq-aMsyPsU/s1600-h/Margharitabaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AAGeTxfJ_ZL0uF_qJoux5wkEG3xWfx5U0N4RJ4G7hucUYSmdgopsSTK-6vHIsh8WsMqC9V_88Ou5RnD9pzNki58dtQmLlFw_vUNll7npV2W5m3uXIbylnsBvZg23sO8mVKq-aMsyPsU/s200/Margharitabaked.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Pizza Margherita baked </span></div><div><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tAVJNs4d_d8N7Vloz0oWHXUq9HkqTduUYtLRbG3u1yW-iySsez_5OkvKAWwYe3XTOe0XIUpEA0PgyhxJsyF7CjH8_Hr-bHATU0kOLT2ti-xBr0gBJ-pn0RrRn3g6UpWeeEs2c0GhiY0/s1600-h/Greekprebaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tAVJNs4d_d8N7Vloz0oWHXUq9HkqTduUYtLRbG3u1yW-iySsez_5OkvKAWwYe3XTOe0XIUpEA0PgyhxJsyF7CjH8_Hr-bHATU0kOLT2ti-xBr0gBJ-pn0RrRn3g6UpWeeEs2c0GhiY0/s200/Greekprebaked.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Greek-inspired pre-baked </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNFsKhUqEYk8f5WSofErgltTChc7u4zcCCP5zX_ar1XMOM2ivFMSN0bO9NDoSSBYbVfok5zSlZ6gbSEYhdrU4U2ayv_rRkuZwjkPoEjppOGQ9eL1dOqIO3e0FMOKvKq_XgzFE3lQcBHc/s1600-h/Greekbaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNFsKhUqEYk8f5WSofErgltTChc7u4zcCCP5zX_ar1XMOM2ivFMSN0bO9NDoSSBYbVfok5zSlZ6gbSEYhdrU4U2ayv_rRkuZwjkPoEjppOGQ9eL1dOqIO3e0FMOKvKq_XgzFE3lQcBHc/s200/Greekbaked.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Greek baked </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">Some other things I just loved this week...</div><div class="separator" style="clear: both; text-align: left;"></div><ul></ul><ul><li>A chicken ramen noodle bowl at <a href="http://www.biwarestaurant.com/">BIWA</a>. I took the menu's advice and ordered it with the egg. The best ramen I've ever had. I can still taste it and can't wait to venture back for more.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4nD5WxVEiD_K3MxcXVlL6EsXETYQ3aD40-09umR0J6u7gkOKD_uKtD7y8ZVfqAE-UDOBnxICFftOrEo1CwJlpLCn1wRzhin3PaKNhTthQ1UIg5KTU_5nqLzeazOuFIz_-zG6MtvVpJg/s1600-h/BiwaRamen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4nD5WxVEiD_K3MxcXVlL6EsXETYQ3aD40-09umR0J6u7gkOKD_uKtD7y8ZVfqAE-UDOBnxICFftOrEo1CwJlpLCn1wRzhin3PaKNhTthQ1UIg5KTU_5nqLzeazOuFIz_-zG6MtvVpJg/s200/BiwaRamen.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4nD5WxVEiD_K3MxcXVlL6EsXETYQ3aD40-09umR0J6u7gkOKD_uKtD7y8ZVfqAE-UDOBnxICFftOrEo1CwJlpLCn1wRzhin3PaKNhTthQ1UIg5KTU_5nqLzeazOuFIz_-zG6MtvVpJg/s1600-h/BiwaRamen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-size: x-small;">Biwa's Chicken Ramen bowl</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Spiced cashew nuts at the <a href="http://www.veritablequandary.com/brunch.php">Veritable Quandry</a> on Friday night before seeing comedian Chelsea Handler at the Keller Auditorium. I was sharing them with a friend and am certain I ate the entire bowl myself. </li>
</ul><ul><li>Two firsts: my <i>first</i> Peruvian brunch ever during my <i>first</i> visit to <a href="http://www.limorestaurant.com/">Limo</a>. What a treat? I went with <a href="http://www.breakfastinbridgetown.com/"><i>Breakfast in Bridgetown</i></a> author, Paul Gerald, and some of his breakfast-eating posse. Great people, excellent food, and with great service. The waiter divided up our tabs (10 of them) individually, without having to be asked. Ok, that's rare in this town. Bravo, Don. </li>
</ul><br />
<div>Cheers,</div><div>~JF </div><div><span class="Apple-style-span" style="font-size: x-small;"><br />
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</span></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-75186981801852222072010-03-16T01:35:00.000-04:002010-03-16T01:35:56.820-04:00AppreciationAnd look at that. Just a few weeks in and I missed a weekly bloggy column update. Ok, by one day, but still.<br />
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Last week was a bit of a whirlwind as I was busy gearing up for a tradeshow for a new PR client I recently obtained. But, traveling to the tradeshow did spark some culinary interest. Mainly it was that of appreciation.<br />
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I was wise enough to refrain from snacking on the packaged, bland carbs given to us on the plane down to Anaheim, but upon arrival to my hotel room at roughly 7:00 p.m., I was left little choice but to order in room service for dinner. In a location surrounded by an insane amount of food chain establishments, I spent less than five minutes searching and brainstorming for alternative dining options that didn't involve calling 4115 on my hotel room phone. I surrendered quickly and just ordered a cobb salad off the menu. Really, how terrible could a cobb salad really be. Well...<br />
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Ok, I'm probably being a bit of a food snob here, but the salad was lackluster. The grilled chicken sandwich the night following was a bit better, but not by too much of a long shot. Lesson learned? My appreciation for Portland, it's restaurants and the food they dish up grew even deeper. Yes, from just two nights away. I love traveling, but my tummy is happy that I'm back home.<br />
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Some other things I loved this week...<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkQ-miq3GPkixAQ7YefbqLj4brT1F8QC-b89cOt8EL4JQXE-NQeXNgHmVsazWLAYRSq44gKE6rXJDhx4tTty1Y10V3tddjWnX3HunJywKs-sci_QPhBuXfCm80F8A6SlozFhhtlzUCNs/s1600-h/artofeating.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkQ-miq3GPkixAQ7YefbqLj4brT1F8QC-b89cOt8EL4JQXE-NQeXNgHmVsazWLAYRSq44gKE6rXJDhx4tTty1Y10V3tddjWnX3HunJywKs-sci_QPhBuXfCm80F8A6SlozFhhtlzUCNs/s200/artofeating.JPG" width="132" /></a>
<li>Getting back to some good gastronomical lit. I've had M.F.K. Fisher's <i><a href="http://www.amazon.com/Art-Eating-M-F-Fisher/dp/0764542613/ref=sr_1_1?ie=UTF8&s=books&qid=1268717426&sr=8-1">The Art of Eating</a></i> sitting on my nightstand for a while now, and finally cracked it open. This is the 50th Anniversary Edition and includes her famed essays: <i>Serve it Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me </i>and<i> An Alphabet for Gourmets</i>. In a world of reading lots of online news blasts and choppy food writing, it's refreshing to be reminded of some true gastronomical lit. </li>
</ul><div><br />
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</div><ul><li><a href="http://nymag.com/restaurants/features/63779/">"The Storm Over Salt"</a> section in the Feb. 22 - Mar. 1 issue of <i>New York</i> magazine. I love all the different types of salt that's out there, am still very much a student of all the varieties and remain fascinated by them all. </li>
<li>Portland's March issue of <a href="http://www.mixpdx.com/">MIX</a> magazine; "Our French Issue." Really, is there any more to say? I read it from cover to cover on the plane, and cannot wait to make Editor <a href="http://twitter.com/marthaholmberg">Martha Holmberg's</a> souffl<span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">é</span><span style="font-size: 11pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Calibri, sans-serif;">.</span></span> </li>
</ul><div>Cheers,</div><div>~JF </div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com1tag:blogger.com,1999:blog-3843558872658661052.post-58834464327510769042010-03-08T02:13:00.000-05:002010-03-08T02:23:47.911-05:00The Main Ingredient<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="margin: 0px;"><span class="Apple-style-span" style="color: #999999; font-family: Verdana, sans-serif;">One thing that's fun, always interesting and almost a must when exploring the culinary world is utilizing an ingredient in a way that you wouldn't normally think to. I had the opportunity to experience this a couple of times this week. </span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div style="margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKRQZKrHzrYEhzVErLpOfQtmiLUw0ayg_9q6d61dBqk3DidGcIw91_ucUPplt67nk23Ndl0hfCKewIpdOi8IIiRfqz18yhp6yA2Uy5FsmQ3S-hnPGfy1YqdHNotPlJZPEOJOw3p60D2Q/s1600-h/braisedlamb.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKRQZKrHzrYEhzVErLpOfQtmiLUw0ayg_9q6d61dBqk3DidGcIw91_ucUPplt67nk23Ndl0hfCKewIpdOi8IIiRfqz18yhp6yA2Uy5FsmQ3S-hnPGfy1YqdHNotPlJZPEOJOw3p60D2Q/s200/braisedlamb.jpg" width="150" /></span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">On Tuesday I was invited (yes, writing about food does have it's perks) to a 'Pear Luncheon' at </span></span></span><a href="http://www.laurokitchen.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Lauro Kitchen</span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">. The luncheon was in celebration of chef Jennifer Buehler's winning recipe in the</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.usapears.org/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">USA Pears</span></span></span></a><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><i><a href="http://www.pearpanache.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Pear Panache</span></span></span></a></i><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">contest. Each year, the Pear Bureau reaches out to national chefs in the fall (or the beginning of the pear season) and asks them to create their own unique recipes featuring...you guessed it...pears. Of the entries, seven recipes are selected and are featured each month through March. Chef Buehler won for her</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.pearpanache.com/recipes/braised-lamb-shank-with-caramelized-pears-and-shallots/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Braised Oregon Lamb Shank with Caramelized Bosc Pears and Shallots with Pistachio Cous Cous</span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> (pictured right). I got to taste the incredible dish as well as four other dishes featuring different varieties of pears. And, we even started off with a pear cocktail called "The Local": Aviation Gin, Clear Creek Pear Brandy, Rosemary Syrup and a slice of a fresh green Anjou pear as a garnish. A surprise that wasn't on the menu, but that was clearly a favorite of mine was a pizza with slices of red Anjou pears, mozzarella and proscuitto. I would have been happy with that alone! </span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Wednesday brought a similar idea, but with a sweet twist.</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.pdxca.org/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">The Portland Culinary Alliance</span></span></span></a><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">(P.S. an organization I sit on the board for) held a dinner of chocolate indulgence and education at</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.chefs.edu/portland/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Le Cordon Bleu College of Culinary Arts Portland</span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">. The dinner featured doctor and author of the cookbook</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><i><a href="http://www.goodfoodgreatmedicine.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Good Food, Great Medicine</span></span></span></a></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">, Dr. Miles Hassell, who took attendees through the benefits of chocolate in a healthy diet. Of course we were all ears to hear that we could have chocolate in our daily diets - in moderation and watching the calorie count of course. Our guest chef for the evening was David Briggs, chocolatier and owner of</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.xocolatldedavid.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Xocolatl de David</span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">. </span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ap1gAthx8OeDyn3lB1WRh0_8HIm1MACm8DqJZYKTFpVRRLyA-cdfDZl5X44nMKPCYXCZIsaODQZCTA4bWmtlGalMQV8gBaI50PwIJj8v6o1Z1iiASP7dappFdzEq9Em5UVJEg0Jfcpc/s1600-h/chococrabbisque.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ap1gAthx8OeDyn3lB1WRh0_8HIm1MACm8DqJZYKTFpVRRLyA-cdfDZl5X44nMKPCYXCZIsaODQZCTA4bWmtlGalMQV8gBaI50PwIJj8v6o1Z1iiASP7dappFdzEq9Em5UVJEg0Jfcpc/s200/chococrabbisque.jpg" width="150" /></span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">The dinner consisted of five courses where the main ingredient in each dish was chocolate. Think you'd pass out in a sweet, sugar high after such an evening? It didn't happen. The chocolate was so perfectly matched in each dish and paired so well with the savory elements in all. It was so interesting to see chocolate used in such a unique way. Chocolate vinaigrette with cocoa nibs in the salad? Crab bisque emulsified with chocolate? It was a delightful combo. </span></span></span></div></span><span class="Apple-style-span" style="color: #999999; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><br />
<span class="Apple-style-span" style="border-collapse: separate; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOv-zbyQUhuEU7M4DQoV3OMj2BxViPkuCqGmO1_Gyl4YaKQsnBr5ISMtQIiCae2RYJbOCRELBhNN-toXhTInfgHaOjEoox0G1_Zx1xbHaxuQrMX9fZ62NcbPWd3h99UYsYwhlwEUWst4/s1600-h/RaleighCake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOv-zbyQUhuEU7M4DQoV3OMj2BxViPkuCqGmO1_Gyl4YaKQsnBr5ISMtQIiCae2RYJbOCRELBhNN-toXhTInfgHaOjEoox0G1_Zx1xbHaxuQrMX9fZ62NcbPWd3h99UYsYwhlwEUWst4/s200/RaleighCake.jpg" width="150" /></span></span></span></a></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">The moral of the story - the next time you go to utilize your favorite ingredient, think of what it might taste like in a dish that may be just the opposite of how you prepare it. Do you usually use something as a sweet treat? What would it be like as a main ingredient paired with meat?</span></span></span></div><div style="margin: 0px;"></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="color: #999999; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Raleigh Cake with salted caramel sauce </span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Some other things I just loved this week...</span></span></span></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Wine country...yes, again. It's going to be a heck of a season tasting Oregon wines and I'm happy to be kicking it off with our early days of sunshine we've been having. This weekend we ventured out to Carlton to some new spots I haven't been to before.</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.sevenofheartswine.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Seven of Hearts</span></span></span></a><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">winery won for its hospitality, and selection of artisan chocolates made right there in the store.</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://anneamie.typepad.com/anne_amie_vineyards/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Anne Amie</span></span></span></a><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">winery won for the best wine and probably what is one of the most incredible views in all of Oregon wineland. </span></span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Brunch on Sunday at</span></span></span><span class="Apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><a href="http://www.meriwethersnw.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Meriwether's</span></span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">. I don't think there's much more to say. Meriwether's is always a Sunday brunch staple to me. And the weather was nice enough today to take in the scene on the covered, and heated, back patio. Perfection.</span></span></span></li>
</ul></span><span class="Apple-style-span" style="border-collapse: separate; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Cheers,<br />
~JF </span></span></span> <br />
</span>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com0tag:blogger.com,1999:blog-3843558872658661052.post-77446834998950770002010-03-01T02:26:00.000-05:002010-03-01T10:30:25.978-05:00Friends + eatsSometimes there is nothing better than finding time in our days, evenings and weeks to catch up on some gossip and giggles and spend some fun moments with the girls. It's even better when it's done over good eats (and, of course, drinks!). Looking back at this week I had many opportunities for that.<br />
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Cocktails with a new writer friend at Bluehour kicked off the week just right, and lunch at <a href="http://www.olympicprovisions.com/">Olympic Provisions</a> with another writer/producer/foodie (though she despises that word) friend was a perfect mid-week break. Breakfast at <a href="http://miloscitycafe.com/default.aspx">Milo's City Cafe</a> with my favorite Florida girl on Friday was a perfect end to the work week, and led into the beginning of a girls' weekend away at the beach.<br />
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It's always fun spending time with the variety of friends in my life, as, especially in the span of one week, I get to see the different personalities that they each have and get that opportunity to flex and express different sides of my personality as well. It's sort of like food in a way, right? The world provides us with a wide range of ingredients, cooking methods, traditions and flavors and we have the option of letting different aspects into our lives day in and day out.<br />
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The week was great, and I'm feeling recharged to begin a new one thanks to all the ladies!<br />
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Some things I just loved this week...<br />
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<div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;">Lunch at <a href="http://www.olympicprovisions.com/">Olympic Provisions</a>. I had heard the hype for months ever since it open in late '09. I usually don't get wrapped up in hype all that much, but it was time to give it a try. I have to admit, I think I have a crush on O.P. The aroma of meat upon entering, the modern pub/meat counter environment, and the menu really caught me by pleasant surprise. I finally gave in to the smoked chicken salad on brioche with the beet salad, but cannot wait to return to try the pork rillete-filled hand pie, the homemade ham on demi baguette, roasted cauliflower, chickpea, sumac and parsley, roasted carrots with walnuts and cilantro pistou, and... Sigh...so much to go back and try. And the grilled apple-walnut bread that is served with honey? Honey, it is fantastic. So much so that I actually asked if I could take a loaf home. The server did inquire for me and say yes, for $20. Hmm. It was good, but I decided to refrain from throwing down a crisp Jackson for the delectable, sweet and savory carb. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJYBpcEo_Bgmv7QtD08wTczSPoKUnhdY2TCQ3aTBD1vWo4ZN6MC_yE7CrOu_xfMPdjAsPbRy5XLGNMIBcF7YQ6v0mJLMz6YMJPuZRGaZWaOy2M_dt_fRssXRL5qaJhpRBfBiozV7CVvI/s320/OP.jpg" /><span class="Apple-style-span" style="font-size: x-small;">Photo courtesy of Olympic Provisions</span></li>
</ul><ul><li>A beach weekend with homemade quiche. Courtesy of my friend <a href="http://jamesandsusy.blogspot.com/">Susy</a>, us girls were spoiled for breakfast on both Saturday and Sunday. It was a Martha Stewart selection that included a hashbrown crust, and Susy added her own twist by throwing bacon into the mix. It was perfect and kept us girls happy to hit the outdoors and take on the impressive Oregon beach weather we had. </li>
<li>Some news I failed to mention in last week's 'things I just loved'. <a href="http://www.tastingtable.com/entry_detail/national/1181/Vodka_grows_some_local_roots.htm">My first article</a> for <a href="http://www.tastingtable.com/">Tasting Table</a> came out on Friday, February 19. And this week, the write-up was featured in the online magazine's roundup for <a href="http://tastingtable.com/entry_detail/national/1216/What_you_missed_this_month.htm">favorite February finds</a> (or stories). It was fun to see my Word doc transformed into the online layout. Now, back to pitching more ideas to keep the fun going.</li>
</ul><div>Cheers,</div><div>~JF </div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-62868218365511277582010-02-21T22:10:00.000-05:002010-02-21T22:10:32.867-05:00Longer Days and SunshineWhen you live in a city like Portland, and you're a lover of the sun, weeks like the one we're having are like trying to find a bamboo toothpick in a haystack -- they're incredible tough to come by. And though the temperature is still a bit chilly, these bright blue skies and rays of sunshine paint our Portland faces with smiles and fill our heads with thoughts of what we know will be ahead.<br />
<br />
For any Portland foodie who awaits the sounds, sights and smells of springtime in the Rose City, what lays ahead is famers' market season. The nationally recognized <a href="http://www.portlandfarmersmarket.org/">Portland Famers' Market</a> at Portland State University opens on March 20, and the crew at PFM are welcoming two new spot this year where patrons can get their hands on all their locally grown, freshest fresh produce at Pioneer Courthouse Square and on NW 23rd Avenue at Savier. To read more about the new locations, click <a href="http://www.portlandfarmersmarket.org/sec_NewsRoom/news-releases/PFM-Expand-020810.pdf">here</a>. And for a list of farmers' markets all over Oregon, visit the <a href="http://www.oregonfarmersmarkets.org/directory/directory.html">Oregon Famers' Markets Association</a>.<br />
<br />
It pains me to say that our sunny days are short-lived for now. We have a couple of more days of seeing the big orange orb in the sky, but then it's back to rain for a while. Regardless, I'll continue to do what other Portlanders do and hang on for a few more months. The best days this city has to offer will soon be upon us!<br />
<br />
Some other things I just loved this week:<br />
<br />
<ul><li>A visit to the coffee shop formerly known as Sydney's. Sydney's shut down for a day or two a short time ago, but the space has been re-opened and dons the name <a href="http://portland.citysearch.com/profile/603453092/portland_or/breken_kitchen.html">Breken Kitchen</a>. I was pleasantly surprised to see not much had changed in the transition, and was further surprised by a lovely chicken salad sandwich I dined on while spending an afternoon there with laptop in tow. Delish.</li>
<li><a href="http://koifusionpdx.com/">KOi Fusion</a> tacos...in a bar. On Friday night I headed out into the Pearl with a friend for a cocktail and some eats. We went to check out the place formerly known as Studio 1. It's now KOi 1, which I learned was owned by the same folks that make their way around the city in the KOi Fusion Korean taco truck. Brilliant. Same great delicious eats indoors that makes for bar food unlike any other around town!</li>
<li>The James Beard Foundation semifinalist nominees were announced this week, and Portland represented in 12 spots. To read more, visit my update at <a href="http://www.examiner.com/x-22834-Portland-Ethnic-Foods-Examiner~y2010m2d20-Notable-Portland-ethnic-foods-spots-make-the-list-James-Beard-2010-nominees">Examiner.com</a>. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNa1jNxIUcxM4Cv-Qg9mArpNgNA2_wAHfzyAswfudgkdDbavBMNvBK5e7ksGGklDAoMhxehXEsyQynM5pSgKcFtVVugVePsLQAQniHnGPGEXmiDxgWoM2Ag4BKAteW2eNlNgurSIO_to/s200/beard-medal.-blog-large.jpg.jpg" /></li>
<li>Ah, Oregon wine country. It was an absolutely perfect weekend to head out to Dundee and visit some favorite - as well as never-tried-before - wineries for some wine tasting in the sunshine. I was impressed that in about four hours, four girls visited five wineries and even stopped for lunch. Wineries graced with our presence were: <a href="http://www.erath.com/">Erath</a>, <a href="http://www.toriimorwinery.com/">Torii Mor</a>, <a href="http://www.langewinery.com/">Lange</a>, <a href="http://www.depontecellars.com/">DePonte Cellars</a> and <a href="http://www.sokolblosser.com/">Sokol Blosser</a>. The fabulous lunch spot - which has never disappointed - was <a href="http://www.dundeebistro.com/">Dundee Bistro</a>. The wineries were great, but, hands down, the winner of the day was Torii Mor with it's friendly and energetic staff (Scott & Tina) that just wanted us to have a good time, and it's amazing wine. I haven't stopped thinking about its 2006 Late Bottled Vintage Port. It's only sold at the winery. I think I'll be making a trip out there soon to pick up a bottle. Unfortunately, the pictures I had taken of the day aren't uploading to Blogger at this time. All the more reason for you to get yourself out and visit the haunts yourself. </li>
</ul><div>Cheers,</div><div>~JF </div><div><br />
</div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-64138502214658302072010-02-15T00:32:00.000-05:002010-02-16T13:33:45.893-05:00Sharing a Little Love<div style="text-align: left;">On the evening of a day dedicated to love, it's easy to reflect on special loves of your life. And whether you're part of a perfect pair, or if you're single, you may go down memory lane of past loves, or simply think of the other things in your life that bring love and joy to you as the weeks go by.</div><div><br />
</div><div>What better day, then, to take the blog in a slightly new direction. This blog that, believe it or not, has many times been on the potential chopping list of things to let go of in my life. But somehow I just can never completely and permanently *dispose* of what I've written here - though the frequency of posts seems to grow less and less. But I <i>love</i> it. It's my blog and I just can't let it go. Today it's my Valentine, and my gift to it is a new commitment to posting. Once a week. My thoughts are to approach it as a weekly column, or reflection, of what I'm thinking about in this great big world of culinary stuffs, as well as of a few of the things that stood out to me during the week. So here we go for weekly column post number one. Happy Valentine's Day.</div><div><br />
</div><div>When I was thinking about today I couldn't help but think about special people in my life, my friends and family - those who bring lots of laughs to my days and nights. Naturally, many of those laughs and memorable times take place over food, either at some one's home, or out at a favorite city venue. I'll admit lately that it's usually the latter of the two. This thinking took me back to a post I read a month or so ago from film critic Roger Ebert. It was a post he had written on his column at the <i>Chicago Sun Times </i>regarding his what may be the most crippling piece of his battle with thyroid cancer.</div><div><br />
</div><div>Due to multiple, extreme surgeries, Ebert can no longer talk, drink or eat. He can't eat. His body receives food through a tube. He can only communicate via a computer. </div><div><br />
</div><div>The post he wrote was incredibly touching as it reflected on what he missed most about eating. It wasn't necessarily the taste of an incredible meal, but the company he kept and conversations he had while dining. Ebert can no longer truly participate in the act of dining with groups of people, and sharing in the conversation and laughter that is undoubtedly a guarantee when you're with those who are special to you. The article is lengthy, but I highly recommend reading it by clicking <a href="http://blogs.suntimes.com/ebert/2010/01/nil_by_mouth.html">here</a>. </div><div><br />
</div><div>I'm a huge believer that eating isn't always about the food. Sound crazy coming from a former culinary student? Maybe, but there are many times when I'll be out with people who I feel are just looking to be critical almost the very moment they walk in to a place. To those people I say: relax. Take in the ambiance, the mood, the way you feel, and most importantly, pay attention to the company you're with. In all honestly, you may very well forget how absolutely delectable that braised beef short rib was, but the conversation will linger on (hopefully) in your memories for years to come.</div><div><br />
</div><div>Some other things that I loved this week.</div><div><ul><li>A <a href="http://cupcakejones.net/gallery/gallery.html">Velvet Painting</a> cupcake from <a href="http://cupcakejones.net/">Cupcake Jones</a>. I love cupcakes, but rarely eat them. I had been craving one for a little over a week. While walking in the Pearl with a friend last week, I decided that day was the day. I hopped in to Cupcake Jones and never looked back. It was an absolute delight and made my day - possibly my week.</li>
</ul><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu0m1ly6BI2AwgwFsK3tK3b-8YqDwORwDeuyoNlNpB2xAW3-yn9uccd_6lfZ3VtsJpD7clZTBrEq8VdHxcjVU41ItBfNHOyaI5lCAhalVFdywm1R8Us7Qf7IG3dPS7ARBcxWJEBogYvY/s200/cupcake.jpg" width="162" /><br />
<ul></ul><span class="Apple-style-span" style="font-size: x-small;">Photo courtesy of Cupcake Jones</span><br />
<ul><li>Purchasing my own jar of <a href="http://www.nutella.it/">Nutella</a>. I've had Nutella in cr<span style="font-family: 'Times New Roman', serif; line-height: 115%;"><span class="Apple-style-span" style="font-size: medium;">ê</span></span>pes at restaurants, but I've actually never purchased my own jar. I splurged this week. I'm still trying to decide if that was the best idea. If you're a lover of the chocolate and hazelnut combo, it is truly heaven on earth.</li>
</ul><ul><li>Giving a bag of dark chocolate hearts to a boy *friend*. A friendly gesture I couldn't resist when I saw the bag at <a href="http://www.elephantsdeli.com/index.cfm?fuseaction=content.display&pageID=148">Elephant's Delicatessen</a> on SW Park. He's a good friend and loves dark chocolate more than any man I know. Maybe more than any woman I know. I thought he was going to tear up. It was sweet.</li>
</ul>Cheers,</div><div>~JF </div><div></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-25010715859397227862009-11-15T17:22:00.001-05:002009-11-17T03:15:40.650-05:00Brown Butter with Cream<div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Night two.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Prior to leaving the condo, I made certain my clothing ensemble for the kitchen at Lucy's this time around was more appropriate than the previous night of high-heeled boots and a long wrap sweater. Tonight's was simple: jeans, a long-sleeved shirt and...my Eastland clogs. Definitely not appropriate for city wear, but absolutely perfect for the kitchen (and they are just about the most comfortable pair of shoes I own. Truth be told, I enjoy the times when I sneak out to run errands and choose function over fashion with these babies). Oh, and one more item. Though he half jokingly asked me if I had my chef's uniforms from class, there was no way I was going to let chef Bryan catch me off guard during my next visit to the kitchen. I grabbed my chef's jacket on the way out.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I was running slightly later than I planned. It was Friday night and I assumed the kitchen would be a bit more active versus the last night I visited; a Tuesday. Parking was a bear in NW, but I finally snagged a spot about four blocks from the restaurant. I shuffled up the dark streets of NW Portland to the back door, this time feeling like a part of the crew and walking right in. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I entered and was greeted by a bustling back room. It was close to 5 p.m. so the kitchen was definitely in happy hour mode, and approaching Friday night dinner time. I also noticed that the crew had increased by two: Nate, a transplant from Jacksonville, Wyoming, who'd been with Lucy's for three months; and Haley, a culinary student at Oregon Culinary Institute who was in her fourth week in the kitchen with chef Bryan crew. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Do you know what you want to do with your culinary degree," I asked the wide-eyed intern.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"I'm not sure yet. There is so much out there to do," she replied.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Yes, my dear, yes there is so much that one can do with a culinary degree, I thought...</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Nate was busy constructing a gnocchi dish. I noticed chef Bryan called it "Parisian" gnocchi. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"What in the world is Parisian gnocchi?" I asked. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"It's a gnocchi that's made with p</span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">âte à choux</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">instead of potato," he answered quickly. </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Ah, I remembered p</span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">âte à choux, and the recounted the times I had made it in class to create profiteroles. It's also a common dough used to make eclairs and begneits. Incredibly versatile, and apparently used to make gnocchi in this kitchen. </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Oh, I remember </span></span><span class="Apple-style-span" style=" line-height: normal; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">p</span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">âte à choux, but can't remember exactly how to make it," I said.</span></span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Without hesitation, chef Bryan rattled off measurements of the ingredients for the </span></span><span class="Apple-style-span" style=" line-height: normal; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">p</span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">âte à choux as well as cooking instructions. Right then and there. Right off the top of his head:</span></span></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"You need 600 g of flour, 1200 g of milk, 1 lb. of butter and about 16 - 20 eggs. Heat the milk and butter and combine - almost like a roux (a butter and flour mixture that is heated until it takes on a slightly golden-brown color), but not as brown as a roux. Take the mixture off of the heat and, one at a time, add in the eggs, stirring with a spatula until the mixture pulls away from the edges." </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Yeah, that's pretty much how I remembered it too.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Keeping the thought of the dining experience at the front of his mind, Bryan mentioned that they needed an amuse bouche for the evening. An amuse bouche is somewhat common in fine dining establishments. It's a little mouth teaser that is sent out from the chef as a one-bite wonder that is meant to wet the appetite. A pre-dinner treat, if you will.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Jen, what should our amuse bouche be tonight?" he asked. "We have some chicken confit that we can use for it." </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">A bit thrown off, but not wanting disappoint, I shouted back, "The chicken confit (chicken cooked in and preserved in it's own fat), crème fraîche, bacon and chives."</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"No bacon as we already have a dish that has bacon in it," Bryan said.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I see some wild mushrooms and suggest those.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"No, too expensive," Nate responds. "We want something that we need to use (won't go to waste) that isn't too expensive, but that will be pleasing and special to the diners," he explained.</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Bryan proceeded to construct something. He added some chevre cheese and heavy cream to a saucepan and stirred until the combination looked like white frosting. He took some toasted ciabatta that the kitchen had, added a dollop of the chevre/heavy cream mixture, some chicken confit and topped it wth a currant and a sprig of fresh greens. </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Here, try this and let me know if you think it's good enough to be an amuse bouche," he said to me. </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">It was a bit on the heavy and bland side and needed to be "brightened" up. I found that I was hesitant to critique his work, but sort of mumbled that it needed some brightening. </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"A fresh squeeze of lemon?" I added. </span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">In the end it was decided: ciabatta as a c</span></span><span class="Apple-style-span" style="line-height: 31px; "><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">anapé, </span></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">crème fraîche, chicken confit, currant and fresh greens.</span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWgjjBcTP67tD3XRGk9ee-WX1MwhzSgoj06eP0lEQbkIXoSe-R3ZR3bqqKayOB_QnCMIRxyOU0EHCae9PJRDrb5dyZYFoVlRkMthwjFx9vqVT_aRXeCUYnR930ikLVdjDpDyCSbq49EE/s320/amuse.jpg" /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">The night went on and the kitchen was definitely more active than before. Mike, the owner, walked in.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Oh, you are here tonight. I wasn't sure," I said as I greeted him.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Are we open?" he asked.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Yes," I said.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Then I'm here," he said with a grin on his face.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I spent a large part of the night just keeping myself out of the line of fire (ha, sort of a pun intended) and sat and watched as they worked their magic. Nate was making an abundance of the gnocchi dish as well as a goat cheese ravioli. I had seen that before and it looked amazing. </span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Do you want me to make you a small plate?" he asked.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Oh, maybe just one," I said.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Well they come with three raviolis to a plate," he replied.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Ok, yeah, thank you, Nate," I accepted, promising myself that I would only eat one ravioli.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">It was delectable. Triangle raviolis filled with goat cheese and topped with the most buttery, nutty sauce.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"What is this sauce you on the ravioli you made me," I asked.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Brown butter, brown butter with cream," he replied.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I literally stopped mid-bite and looked up with a sly grin on my face.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"So a 10-mile run for me tomorrow then?" I fired back.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"Yeah, pretty much," chef Bryan replied without hesitation. </span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I had noticed that with every dish that they constructed, sauce played such a huge role. Bryan had mentioned that before his arrival, the kitchen would typically use just a couple of sauces, usually tomato-based, for their dishes. Now, it seems there were at least five sauces that were crafted to uniquely fit each dish. I tasted a few. A rabbit and oxtail sauce used for the gnocchi was absolutely divine. I could devour it like a soup.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Being the writer, I told Bryan that we should develop a book on sauces for today's home cooks. He handed me James Peterson's </span></span><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Sauces: Classic and Contemporary Sauce Making</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">. It had it all in it, but I still thought it might be a bit too ambitious for some home cooks who just want great basics.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">I continued to flip through the book as the crew prepared for a 16-plate order, listening to the kitchen communication while skimming through the pages. I came across something Bryan had highlighted in the introduction of the book that made me stop and think:</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">"No amount of book learning can provide a substitute for hands-on experience."</span></span></i><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> James Peterson</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Yeah, pretty much.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">Cheers,</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;">~JF </span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></div><div><br /></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com1tag:blogger.com,1999:blog-3843558872658661052.post-30477206265562577562009-11-08T17:02:00.000-05:002009-11-11T12:46:25.319-05:00The Back Door<div><div><div>For anyone who has been following this blog, or is just one of many important friends and family in my life, you've heard me say - numerous times - that when I decided to sign my life away for eight months of Le Cordon Bleu culinary arts training it wasn't for the goal of becoming a chef. No, life in the kitchen would be way to tough for a girl like me. The heat. The sweat. What would become of my foundation, my mascara, my perfectly flat-ironed curls? And there would certainly be yelling. I don't do yelling. Don't all chefs have outrageous outbursts that emulate those of chef Gordon Ramsey?<div><br /></div><div>But during the past year and a half after earning my diploma and exploring the world of food writing - plus other avenues in the arena of all things culinary - something continues to intrigue me.</div><div><br /></div><div>There are not too many things that can hold my interest for an extended period of time. I get bored. My attention is short-lived. My mind wonders, and I tend to move on. Quickly. But one thing keeps toying with my mind.</div><div><br /></div><div>That kitchen.</div><div><br /></div><div>What goes on day in and day out? Is it really that hot back there? Is the chef really going "Gordon Ramsey" on the line cooks?</div><div><br /></div><div>I've kept in close contact with a former culinary school classmate of mine who's quickly worked his way through many of Portland's esteemed restaurant kitchens just in the short time since we left our kitchens at school. Just a few weeks ago, he was named Chef de Cuisine at <a href="http://www.lucystable.com/">Lucy's Table</a>. His name is Bryan Szeliga; chef Bryan, pardon me. I couldn't have been more thrilled when I heard the news of the opportunity he was given. I was even more thrilled when he offered me a chance to come 'hang out' in the kitchen with him.</div><div><br /></div><div>Last week I reached out to Bryan as I was doing some research for an article I was writing for an industry publication. He suggested I stop by the restaurant to chat with him about my questions a bit more. We confirmed via text.</div><div><br /></div><div>Me: <span class="Apple-style-span" style="font-style: italic; ">I'll try and come down by 3:30/4. Is that too close to dinner service?</span></div><div>Bryan: <span class="Apple-style-span" style="font-style: italic; ">See you then</span></div><div><i><br /></i></div><div>I arrived at the front door at NW 21st and Irvine slightly after 4 p.m. It was locked.</div><div><br /></div><div>Me: <span class="Apple-style-span" style="font-style: italic; ">I'm outside. Door is locked.</span></div><div>Bryan: <span class="Apple-style-span" style="font-style: italic; ">Back door</span></div><div><div><div><br /></div><div>At that exact moment I looked up and saw the bartender preparing the bar for the evening. We both froze as we realized we knew each other. She is the wife of my Pilates training. I had almost forgotten she worked a Lucy's part-time until the moment I saw her. What followed was about 30 seconds of sheer confusion and conversation through the locked, glass door.</div><div><br /></div><div>"Jennifer?" she asked.</div><div>"Stacy?" I replied back.</div><div>"Yes."</div><div>"What are you doing here?" she asked.</div><div>"I'm here to talk with Bryan, your new Chef de Cuisine."</div><div>"You know Bryan?"</div><div>"Yes, we went to school together," I answered.</div><div>She motioned for me to walk around building,"Come around to the back door."</div><div><br /></div><div>And I did. And when I arrived I was met by Lucy's owner/chef, Mike Conklin.</div><div><br /></div><div>"Hi," I said. "I'm Jennifer, I'm here to see Bryan."</div><div><br /></div><div>Mike greeted me with a friendly smile and guided me through the back door and into the kitchen.</div><div><br /></div><div>Having come from running miscellaneous errands all the day, I was clearly not dressed to be in a restaurant kitchen. Tip toeing with my high-heeled boots through the back entryway and onto the wet, rubber mats I finally met up with Bryan and giving him a long-overdue friendly hug while admiring his crisp, white chef's ensemble. I clutched my big purse and held my over-sized wrap sweater tight to prevent it from unraveling into anything it shouldn't have, found a corner next to a row of culinary reference books and set my things down - big wrap sweater off, short-sleeve V-neck shirt revealed. Now, I was ready for some exploring.</div><div><br /></div><div>Bryan first led me on a tour of the kitchen and explained to me some of the things he'd changed around in his two short weeks at the venue. There was the modest walk-in fridge with shelves full of milk, cream and large cubes of butter. And sitting outside it, tubs of dry goods like potatoes and onions. Down the short alley-like hallway was another stash of goods, these the vinegars and oils and condiments.</div><div><br /></div><div>After the quick tour, Bryan needed to get things prepped for dinner service and we chatted as he worked at the stove and coordinated stations with his line cook. He wasn't yelling.</div><div><br /></div><div>The owner had been in and out of the kitchen, and during one visit, reminded Bryan that a local publication would be by around 5:30 p.m. to snap some photos of select menu items for an upcoming edition. A food photo shoot? I thought. Another behind-the-scenes view of another aspect of the food world that I love so much. I picked an excellent evening to come by.</div><div><br /></div><div>As the time grew closer to the dinner hour, the action in the back grew as well. Bryan and I were chatting about questions I had for the article, and all the while I was shifting from one wall to the other, dodging the servers and owner as they were shuffling things around and getting prepped for an active evening in the dining room.</div><div><br /></div><div>And the evening went on. The photographers for the local publication arrived and I watched as Bryan and his line cook, Rojellio, created the dishes that were to be shot. Once each dish was finished, I'd follow it out to the "set" and watched as the photographer shot and the dishes were transformed into works of art for print.</div><div><br /></div><div>And after a few hours of 'hanging' with the crew at Lucy's, watching the kitchen guys dance effortlessly on the line, venturing to the front of house to witness the photo shoot and the action at the bar and the diners in the restaurant, one thing was a constant. My face held a permanent grin. The evening's happenings captivated my interest. I was fascinated by how every one's role was played with ease, and how all the details just continued to come together behind the scenes.</div><div><br /></div><div>Bryan mentioned to me that the next time I visit, to please wear my non-slip shoes and more casual attire. He asked if I still had my chef''s uniforms from school days and I, hesitantly, said yes as I remember those black and white checkered pants. I immediately told him those pants would not find themselves back on me again. He held a smirk on his face and told me to hang on to at least on pair - in the event that I wanted to venture around to be a part of any other kitchens in town. I left Bryan and his staff, who had all graciously welcomed me into their space for a few hours, and headed out to the front.</div><div><br /></div><div>I said goodbye to Stacy and Maggie, the other server on site for the night, and said a quick 'thank you' and goodbye to Mike, who was in the middle of a tasting with a couple of wine distributors. He asked if I enjoyed the few hours I spent at his venue, and I quickly said yes. He welcomed me to come back at any time.</div><div><br /></div><div>And I shall.</div><div><br /></div><div>I think the <i>adventures in exploring the culinary world</i> is about to reach an entirely new level.</div><div><br /></div><div>Cheers,</div><div>~JF</div><div><br /></div><div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div></div></div></div></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com3tag:blogger.com,1999:blog-3843558872658661052.post-56852267638706984302009-09-24T13:02:00.000-04:002012-09-06T21:22:49.858-04:00The Onion<div dir="ltr" style="text-align: left;" trbidi="on">
When I was younger, my brother often times played the role of the gourmet chef in our kitchen at home. He was, and still is, a master at the stove, the barbecue and basically anything that involves heat coupled with fine ingredients that causes anyone's mouth to drool.<br />
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There was one dish, however, that I had a tough time getting past: his scrambled eggs. Why, you ask? He would add an ingredient to his version of the classic breakfast treat that - in my opinion - should not come near, or be an addition to, one of life's breakfast staples: onions.<br />
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I remember my reaction as I took my first bite of the fluffy, lightly yellow colored goodness that lay on my plate. It was sprinkled with freshly shredded cheddar cheese that added a bit of color and a sharp bite to the dish. And then came an added sharpness to the bite. No, it wasn't sharpness, it was more like a crunch. A crunch that came from small, translucent white cubes that were dispersed throughout my scrambled eggs. They were hard and released a flavor that seemed to burn the tiny hairs in my little nose. What in the world?, I thought as I maneuvered one of the crunchy pieces toward my lips with my tongue. Upon unveiling the little creature I realized that it was, sure enough, an onion. Not my cup of tea. I finished the remainder of the scrambled eggs, picking out the little flecks of white cubes in the process.</div>
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Fast forward to present day and I can't really tell you when my taste buds changed their minds, but I'm almost certain it had something to do with my first experience in cooking French Onion Soup. I continue to enjoy the flavors and harmony of textures, and especially the taste of the caramelized onions in the famed French soup. I adore onions now; saut<span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SAfont-family:Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">é</span>ed, roasted, and my favorite, caramelized. </div>
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I've seen recipes that instruct caramelizing onions in various ways: some with red wine vinegar, herbs and salt and pepper, others with olive oil, butter and a splash of sugar. I've found it best to keep it simple with a basic combination of olive oil, kosher salt, white pepper (you can use black if you wish, but I'm beginning to incorporate white more and more into cooking) and onions. Some like to add sugar as they say it gives even more caramely goodness and a bit more of a crisp texture, but I could take it or leave it. The process of the onions caramelizing produces plenty of natural sugars itself. </div>
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Here's my recipe for my most favorite way to devour onions.</div>
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Caramelized Onions</div>
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Yields 1 cup caramelized onions</div>
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2 1/2 tablespoons Olive oil</div>
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6 cups White onion, sliced crosswise in 1/4-inch half-moon slices</div>
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1 teaspoon Kosher salt</div>
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1/4 teaspoon White pepper</div>
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In a large saut<span style="font-family: "Times New Roman","serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SAfont-family:Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">é</span> pan, heat the olive oil on medium-high heat until the olive oil is warm, or projects a glistening, shiny look to it. Add in the sliced onions and stir around to coat them evenly with the olive oil. Add in the salt and pepper. Turn the heat down to medium and let the onions cook in the pan, stirring occasionally. You'll notice the onions begin to turn brown, which signals the caramelization. Continue to cook the onions, stirring occasionally so the slices don't burn, until the onions are cooked down and have turned a dark caramel-brown in color, about 25 minutes.</div>
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Caramelized onions are great served atop many delectable items like pizza or bruschetta, and can be mixed into soft cheeses like goat or cream cheese for use in a dip. My decision for how I would savor my caramelized onions today? Atop scrambled eggs in my breakfast sandwich. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedKcLeeln7zrogz-JYMoQKrPEUMSB4CW7Jv6vX6aoXNGSax7ZkdElzrxZmq2zN6Yw1WeD7dFw2XDcBZVhmVOUc_cGYtVXEdiKGaBzsTuvV9dDYQFf5OjIog2n6KSnOlChVY3aMNxf_bQ/s320/caramelizedonionsammy.jpg" /></div>
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Whole-wheat toast, goat cheese, scrambled eggs, caramelized onions and sprinkled with dill (I would have used chives, but was out. Use chives.)</div>
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Cheers,</div>
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~JF </div>
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Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com1tag:blogger.com,1999:blog-3843558872658661052.post-71114954019503879182009-09-01T23:38:00.000-04:002009-09-02T01:05:31.482-04:00Book Review: Cooking for Mr. Latte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSQUMRjLuM6Zwr3zLwDiYh0_d708fuJHebAhAS0Fe7BuMPC-o42_52mEpgfKhLbW3OksoiBt7-V1x_CIUN1aT0yWRcopQ6WemO0RFjNxA6eTg9C1Nh-cSantJzQWHIjLb38VKRu3iHe4/s1600-h/HesserMr.Latte2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvSQUMRjLuM6Zwr3zLwDiYh0_d708fuJHebAhAS0Fe7BuMPC-o42_52mEpgfKhLbW3OksoiBt7-V1x_CIUN1aT0yWRcopQ6WemO0RFjNxA6eTg9C1Nh-cSantJzQWHIjLb38VKRu3iHe4/s320/HesserMr.Latte2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5376731740631630194" /></a>Embarking on the adventure of a new relationship can be exciting, scary, tummy twisting and heart thumping. Pair that with a passion for culinary adventures and a professional life dedicated to the romance of food, and you've got a foodie swaying in the joys of a new love + delectable eats.<div><br /></div><div>In <i>Cooking for Mr. Latte</i>, Amanda <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hesser</span> (food writer for T<i>he New York Times</i>) takes readers on a personal journey of her courtship with Tad Friend, a writer as well. Amanda's inner-voice call for refinement of her dining companion's food sense on their first date to Tad's impressive home-cooked meal for Amanda are just the beginning of a journey of good food, deep relationships with family and friends and the joys of sharing with the one you love. </div><div><br /></div><div>And as any good culinary temptress would know, what's on one's plate plays an enormous part in the mood and memories that make the story, and so the author includes key recipes at the end of every chapter; totalling over 100 recipes with a recipe index at the back of the book! Some that stood out include: Almond Cake, from Amanda's soon-to-be mother-in-law, Elizabeth; Rigatoni with White <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bolognese</span>, from a dear friend, Heidi; and what she calls the 'baking project for two' Poached Peach and Almond Tart, a recipe adapted from <i>Cook's Illustrated</i> and one that Amanda cooks with Elizabeth.</div><div><br /></div><div>It was an enjoyable read to come along for the ride as the beau was integrated into the family and friendships and vice <span class="blsp-spelling-error" id="SPELLING_ERROR_2">versa</span> as Amanda was shipped off to weekend getaways with Tad's family. Though there were times throughout the book that seemed to take away from the relationship and focus more on the family and friendships, and even some of Amanda's solo travel, but that showcased Amanda's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">openness</span> to invite even further personal relationships into the story. And speaking of solo, Chapter 6, 'The Art of Dining Alone', was brilliant.</div><div><br /></div><div>A fun read for anyone who loves falling in love; with courting and culinary adventures in tow.</div><div><br /></div><div>Cheers,</div><div>~<span class="blsp-spelling-error" id="SPELLING_ERROR_4">JF</span> </div><div><br /></div><div><br /></div><div><br /></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com2tag:blogger.com,1999:blog-3843558872658661052.post-19225609845807447952009-08-07T22:31:00.000-04:002009-08-08T00:23:53.038-04:00Bon Appétit!<div>I will admit, I have been waiting for this day all year. Today was the day I've been referring to as the day the 'Movie of the Year' comes out.</div><div><div><br /></div><div>"<a href="http://www.julieandjulia.com/">Julie & Julia</a>" is a story based on two people. One, the beloved Julia Child who taught an enormous amount of American home cooks the basics of French cooking techniques step by step. And the other, Julie Powell, an unsatisfied, thirty-year-old secretary stuck in a dead-end job in the government sector who decides to cook her way through all of Julia Child's recipes in Child's <i>Mastering the Art of French Cooking</i>, which sends her on a mission to cook 524 recipes in<i> </i>365 days.</div><div><br /></div><div>I remember Julie Powell's book fondly as it was, literally, the first book of gastronomic literature that I had read that made me laugh until I cried, and awakened me to the fact that there is more to food literature than simply cookbooks. It was one of the books that caused me to make the decision to attend culinary school and work toward a career in food writing.</div><div><br /></div><div>I believe the fact that I read both Julie Powell's <i><a href="http://www.amazon.com/Julie-Julia-Recipes-Apartment-Kitchen/dp/031610969X">Julie & Julia; 365 days, 524 recipes, 1 tiny apartment kitchen</a></i>, and <i><a href="http://www.amazon.com/My-Life-France-Julia-Child/dp/0307277690/ref=pd_rhf_shvl_1">My Life in France</a></i> by Julia Child, allowed me to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">utterly</span> enjoy the film. Director Nora <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ephron</span> did a wonderful job of capturing both woman's lives and interweaving them throughout the movie. And Meryl Steep was a <i>perfect</i> Julia Child. It really was amazing, I thought, how similar the two women were. Both looking for a purpose in life. Both having a love of good food. One aspect of the film that came home to me more so on screen than in both books was the support of both women's husbands. Paul Child, played by Stanley <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tucci</span>, and Eric Powell, played by Chris <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Messina</span>, were both a delight. I think Paul Child could have been the most perfect man on the planet, and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tucci</span> played him to a tee. </div><div><br /></div><div>I don't know if it was the recent weather shift in Portland going back to its typical cloud-covered sky, or the fact that I snuck out and viewed a matinee showing of the film today, but for some reason, I had a deep craving for some French Onion Soup (or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Soupe</span> À <span class="blsp-spelling-error" id="SPELLING_ERROR_6">L'Oignon</span>). Well of course you know what comes next. It seemed absolutely fitting to make a batch exactly as Ms. Julia would see fit from my own copy of Mastering. </div><div><br /></div><div>As the soup is cooking tonight (per Julia's recipe, she clearly states to expect about 2 1/2 hours of cooking time. Wow.) I'm maneuvering back and forth from my kitchen to my laptop thinking about the film and writing this post. Though I had been thinking about the movie for a few months and brainstorming what foodie friends would be fun to attend with, in the end I decided to sneak away and go see it alone. Why you ask? As I had stated above, this book was a huge turning point for me and my decision to attend cooking school to become a food writer. To be honest, the film was sort of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">bittersweet</span> for me. Times are so different two years later it seems and much has taken me off track over the past year and a half. It was interesting to me as in the movie, Julie Powell was truly a writer, but could never accept that she was a 'real' writer because she was never published. I often feel the same way. I write. I did a time-intensive piece on the basics of French cooking for a division of Barnes & Noble that will, unfortunately, never be published due to a complete shutdown of said division. And I do have this blog. But it's the more widely read publications that we (writers) are of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">course</span> shooting for. I still have yet to be published in one of those famed pubs, but am in a position now where I'm finally back to focusing on pursuing it further, and I believe I'm closer than ever. </div><div><br /></div><div>Oh! The timer has gone off...again. Per her recipe, I've reset the timer about 3-4 times (for the caramelized onions, beef stock simmer, crusted French bread, and, finally, to melt the Gruyere cheese). But now, it is finally done! </div><div><br /></div><div>Before I dive into tonight's creation, there is one further thought I had about the movie. In the end, I believe both stories are about two women who wanted more out of life. They wanted purpose, they wanted something to 'do' that was of significance to them and possibly to the world, and they wanted to see their dreams come true. And in my book, that's a perfect formula for...well...a life worth savoring. </div><div><br /></div><div>Oh, Julia. This. Is. Delightful...</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AELcUvaE5g-_bDHudFV7-h6N6HNnf6m3mybzaRVayDICtZHYwZRXwc5PoHQrtbsLc3DEeMwkTbMvxn6QOacX3g2JPAw8NBGYA6plc0NIzt3VrlScXGaBi6MV2wkq0qLAPWC0R_RKcGs/s320/FROnionSoup.jpg" /></div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Bonjour</span>, and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Bon</span> App<span class="Apple-style-span" style="font-family: 'Times New Roman'; ">é<span class="Apple-style-span" style="font-family: Georgia; ">tit!</span></span></div><div><br /></div><div>Cheers,</div><div>~<span class="blsp-spelling-error" id="SPELLING_ERROR_11">JF</span> </div></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com4tag:blogger.com,1999:blog-3843558872658661052.post-61359627741839953442009-07-28T10:51:00.001-04:002009-07-31T10:53:48.006-04:00A Mixology Competition for...the Upcoming School Year?<div style="text-align: left;">On Monday, July 27, the sun beaming down on the city of Portland caused temperatures to hit record highs in the 100s. That was an even deeper incentive, I thought, to attend an event centered around some of Portland's finest distilled spirits that would be concocted by a few of the city's most creative mixologists, served cold, and most likely both shaken, and stirred.</div><div><br /></div><div>Hosted by the <a href="http://www.oregonbarguild.org/">Oregon Bartenders Guild</a> (OBG) and held at <a href="http://www.hobnobgrille.com/">Hobnob Grille</a> in SE Portland, the OBG Mixology Competition challenged six Oregon bartenders to create their own signature drinks in a two-round competition utilizing Oregon-crafted spirits all in a benefit for <a href="https://www.schoolhousesupplies.org/about.html">Schoolhouse Supplies</a>, a school supply store that offers free educational materials for Portland-area teachers.</div><div><br /></div><div>The chosen mixologists: Bradley Dawson, <a href="http://www.bellytimberrestaurant.com/">Belly Timber</a>; Sue Erickson, <a href="http://www.pingpdx.com">Ping</a>; Kinn Edwards, <a href="http://www.aquacorvallis.com/Aqua%20Seafood%20Corvallis.html">Aqua</a> (Corvallis); Evan Zimmerman, <a href="http://www.laurelhurstmarket.com/">Laurelhurst Market</a>, Jacob Grier, <a href="http://www.carlylerestaurant.com/">Carlyle</a>; and Alison Dykes, <a href="http://www.lincolnpdx.com/">Lincoln</a> had one week to develop two cocktails, each made with a specific Oregon spirit. The cocktails would be judged in two rounds by all attendees in the categories of presentation, taste, aroma, and originality. </div><div><br /></div><div>The bar stools were full and the restaurant's booths fashioned eager attendees waiting to sip our three-ounce samples of each creation. All situated behind the bar's counter, the bartenders appeared to be a team of one as they all pitched in and assisted one another prepping pours and passing out libations of each cocktail one by one. </div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNXbGxIloDUh9UG4icsjOfZZTNU43ORlMQ0Ib0SqZakAqfVbXlGp5lkU8eGWPrd8TYUNnarGh0kEpwAZ8TFr9TnGn4Ah-8IrK-26fffyD-rl5wgHSc4tJ-0QxXmTkKb0nVahtvAMxMC0/s320/competitors.jpg" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">A few of the competitors awaiting Round 1</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsPUN0eZr4IhdYKWiouo3zYxHn79fS2ckbwTYNRb_VEG21_z_lwXgfMHgQ_LNBEvhFGXpOnYlBJJ3a4_6hejmGV2460vA07bwO9Mxj7XXyVJogeeM_pBHaaZksjLfXq_I9a5XW3mxxC8/s320/features+spirits.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">The evening's featured Oregon spirits</span></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">The featured spirits of the evening (not necessarily in this order):</span></div><div style="text-align: left;"><a href="http://www.integrityspirits.com/12-bridges-gin.html">12 Bridges Gin</a></div><div style="text-align: left;"><a href="http://newdealdistillery.com/Product/NewDeal/portland88vodka.html">Portland 88 Vodka</a></div><div style="text-align: left;"><a href="http://www.rogue.com/spirits/rogue-dark-rum.php">Rogue Spirits Dark Rum</a></div><div style="text-align: left;">Suake River Stampede</div><div style="text-align: left;"><a href="http://www.portlandmercury.com/food/three-men-and-a-distillery/Content?oid=899765">Martin Ryan Vodka</a></div><div style="text-align: left;"><a href="http://www.housespirits.com/spirits_krogaqua.html">Krogstad Aquavit</a></div><div style="text-align: left;"><a href="http://www.subrosaspirits.com/">Sub Rosa Vodka</a></div><div style="text-align: left;"><a href="http://www.elementalvodka.com/">Elemental Vodka</a></div><div style="text-align: left;"><a href="http://organicnationspirits.com/">Organic Nation Vodka</a></div><div style="text-align: left;"><a href="http://www.bendistillery.com/cascade-mtn-gin.html">Cascade Mountain Gin</a></div><div style="text-align: left;"><a href="http://www.dolmen.arbre.us/products.html">Worker Bee Honey Spirits</a></div><div style="text-align: left;"><a href="http://shop.infinespirits.com/ransomoldtomgin.aspx">Ransom Old Tom Gin </a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">And the evening continued on in that fashion. As we continued to sip samples (which seemed to grow larger than three ounces by night's end) and enjoy Hobnob nibbles, the conversations grew, laughs became more prominent, and all in attendance appeared to enjoy a fun night for a great cause. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I must say I was blown away to see some labels that I had previously never seen. It was a fun exploration into Oregon spirits that truly brought home the fact that Portland (and Oregon in general) is not only a mecca for fabulous food, but also an incredibly viable player in the boxing ring of delectable spirits.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A few more pics from the night, including the winners!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1gQ2Es8xTUF0AVG0EJYhpAgj7rhHSSheGG2N1NW6JCFcj7iwWa18qu8yrl1avzTzaKQteAoJCamK7WCiIrs68v1G6v8nuyX4iGjmL-jHw7qtBOT5qB4oubUcKD-wsvYId_GepUoMbbo/s320/B.Dawson_strawpocolypse.jpg" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Bradley Dawson explains his first concoction to the crowd: </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">the Strawpocolypse Balsamic Redux made with Elemental Vodka</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPCRL5I8Lug6BpGYsjJzqCdox8-G2grXD-HbExvCtevFzsTZjlOFIFG680Oq5cFkEQKEMnxM9qUb76XeDgegyYpArA4v44cwS1V7hlylJ1HSxtSWIRfrW62-rl5m3P4IJNlwMqRsH3ks/s320/S.Erickson_SunshineinMySoul.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Sue Erickson introduces her Sunshine in My Soul </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">(and that's exactly what it tasted like!)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Made with Martin Ryan Vodka</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGsKU6h58lYPoWk2bagr_UytpikhtSOFNGskCfu9pIDn1GdpMyLVZThcefV5n3AuwTrcb9-qJMpFnsSCLurgRtD02KQnEilcu021VUGD0l9_5mVmuqxeKFiEUM1FYfJc1vXQfJHCq9C8/s320/J.Grier_Vigallager.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Jacob Grier describes his Vigallager made with Organic Nation Gin</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5v_bVLEtM607fM7LbYBExxUwlCn5X5ZYcesqy-wvHJRp87ODSCYUHkbhllWf4Mf1ir9XgyV-8s57wtzMjyPtVU8wkG1R7nBt3DC78VST-3OZWM0YV24dRWyzIFV_sdO7WPoaSzHoqm4/s320/All+drinks_round1.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Round 1 cocktails on display</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVB6SfliXVol__lpomkt2klmmDWRxTyPHzCP9Rh_jLQzOXNPzjEwaKCaK1M2E0VTOhgdqXoHbDZx2FPYupTr_vtdCWDF3XRbJ0QLoDRqGVBshRcElEnaufU8hxtTF48z9UVCWiGXJnWE/s320/Third+Place_Dawson.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">The night's Third Place Winner!: Bradley Dawson</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2nMjn48bnNdnQ0Iy5OIdZFKQBbplcuO-C5I_IEtfRmdmGpjfcPSaw_v_SNPEvQ7iDFCh-40TXcQ47jTXrGloctpocnWs5ajNRygWToUVLGAfIPb7UiQ_cONAERpZ4caqK6-FuWDhsRM/s320/SecondPlace_Zimmerman.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Second Place!: Evan Zimmerman</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">And First Place went to...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:48px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVOwJd1MV1dWSsdm4A-fWjC2hjLtAAtRaOpjSdOPcv-2ONfBDDNzy0CfmiVWgea3lNkC3a2dkiOqYc6_4gQ_6FTiaIB9obA3ovKb2WJyByttiSkL9jPxST9lRO-0ahS68ArpbvCW7RsI/s320/FirstPlace_Grier.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Jacob Grier of Carlyle</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:7;"><span class="Apple-style-span" style="font-size:48px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_B36GYBmm051OjaPxbLGpa08pvduZMd7aAk5LffEhndeA_sdfPqmeHNYUdXP_cLRPqzdoGhhAREOZ8O0MxXjBkn_4_bezQ41Hh_i7-eKqW-cme90Jn9GmBndkxFOu6wVR-17NVfy8Dw/s320/Celebratory+drink.jpg" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">All bartenders in a perfect end to the competition, the celebratory toast.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Fun night for an excellent cause.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">~JF </div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><br /></span></span></div><div><span><span></span></span></div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com46tag:blogger.com,1999:blog-3843558872658661052.post-50327060673608414292009-07-18T18:08:00.000-04:002009-07-18T19:44:41.223-04:00The Sights of Saturdays<div style="text-align: left;">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.</div><div><br /></div><div>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. </div><div><br /></div><div>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. </div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cfUZSdu7Zc7meNySPCZhg_Kj8zD-hR46yP5ZiKrdzffFBMYVz7YADxZY8MPzGI1lpe9krsD86G-Ypd07SeJwsrkyPcmEzVUA1qXYr_lBmv3I-BuNYxj0cufxGG69HO4zZd8CwXMUMl8/s320/Artichokes_BFM.jpg" /></div><div style="text-align: center;">Could these be any more gorgeous? </div><div style="text-align: center;">Italian artichokes, grown in Tillamook. Beaverton FM. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWBSgbKLRwaiK-o37xnSzSayRA7j0Hp2aCfbmZ2jDMOAu6atfh7KeWtZ1n9lWYBojvLoiSIYLZIb6HDiQAFoV33S6mBLr9L9dnzHbySNLczu854DAaf1rzMUM9sqLrTwb0oph-z0ieQ8/s320/BabyItalianarties_BFM.jpg" /></div><div style="text-align: center;">And the baby Italian arties</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2C6Nuic3ESKUVcL-65u3jwEnlluEyAMvj78soI1NsIV615k1SseWufD-qTpe62nVkv7Ns2UZr5uJUbJ9pjy50QdcTESpgOX_WirDl1E7JHmF1VsCBcmriw9Y7HHxuyZG9BIq6w8WUt6U/s320/Beets_BFM.jpg" /></div><div style="text-align: center;">Beets. I've had many roasted beet salads lately. </div><div style="text-align: center;">I need to buy to make roasted beets at home.</div><div style="text-align: center;">Beaverton FM.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUGMBc6Xnty9otxyuQXfg-RlthfNHea7bPsF-qUH_LU1RRpVprz2SeRbMCXeQigeuaSWFIs3IF9jIFO6anvXAA44lkEflX_pgWRnEM0NKW_F5Hoq7IiHclAZg9EQx-eHGbm2O9zrQECg/s320/Freshbasil_BFM.jpg" /></div><div style="text-align: center;">Fresh basil. Beaverton FM.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uI6CUGxSR5d9krxJjwEAiEYJEML5bU_vJjJc1qijIWWWJXVViCrEaZp7ah88PyH1JbMmjShoGsvOAbIyqmpQ5xvT1RFMyVXUpD6hyJ2JC-o7PFnUMixKUWujwwi-VmE7LdmCZ3ARqhc/s320/Garlic_BFM.jpg" /></div><div style="text-align: center;">Wild and crazy fresh garlic. Beaverton FM.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTU05MpAOJrS-aiFXzrQ5BojJ7WYEr0DJTj1O5BvCMqcfn5QWC9503NF517VSbSZi1BpGSlcZWL7SOOzCTV0MsBEL4ZLvIQ3uUkIUx3DL2CZmwrEYMB8tjw-IYW5L35ZPWgXFDfmjIKk/s320/Mitrulamushrooms_PFM.jpg" /></div><div style="text-align: center;">I think these are Mitrula mushrooms. </div><div style="text-align: center;">I failed to jot down the name. </div><div style="text-align: center;">Portland FM.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodCXJzM2ym5Q_cB2jyHvzxaK-ipzZmAtgFAA7C3rIt-eLP8c6v3ZGAa0raAPMADiP2TWucYkfVTD7m-s64Pv5x4OVQbnvCDzKEdNMT57SCwDUzF_F6LehvL4ODvQPzi30D8Hw4JdjRyo/s320/Tomatoes_BFM.jpg" /></div><div style="text-align: center;">The most gorgeous tomatoes. </div><div style="text-align: center;">Honestly, people were just gawking at them and asking if they were real. </div><div style="text-align: center;">Boy were they a pretty penny, though. </div><div style="text-align: center;">Beaveton FM. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFc3G6K8CrwpmHRJsycyQzk7UgETLSjK_PFyHbozTjQqXUy59ouVPB6pxD4G1kBAA_6yRDvq9tlK4FvQ5_2_SaBKg98bjTV2DwdlV9T4fKXmFzKhoFMIP7tx1Xy6ogRCcNc-QFqqHOpk/s320/Hydrangea_PFM.jpg" /></div><div style="text-align: center;">Always elegant hydrangea. </div><div style="text-align: center;">Lots of lovely florals available too.</div><div style="text-align: center;">Portland FM.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Cheers,</div><div style="text-align: left;">~JF </div>Jenniferhttp://www.blogger.com/profile/14963426488251851363noreply@blogger.com4