Feeding the eyes

This weekend I had the pleasure of spending an entire afternoon with a dear friend at the Denver Art Museum. 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.

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.

One of the last floors we viewed was the photography gallery. The museum is currently running an exhibit called "Women are beautiful" by photograph Garry Winogrand. The exhibit consists of a myriad of images of women living their every day lives. Quite nice.

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.

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 TasteSpotting? Pages and pages (over 5,000!) of great photos. And now Pinterest. It can get addicting.

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.

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.

Some food photos that have caught my eye as of late:

from blissfulbblog.com

from mylittlefabric.com

from BS' In the Kitchen

Come on. I don't care how anyone feels about beets. This sandwich looks divine, darling.

Cheers,
~JF

Super Simple Shredded Chicken

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–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.

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.

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:

• For homemade shredded chicken tacos with corn tortillas, avocado, and pico de gallo
• 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
• Tossed in a salad, or served along skinned and chopped cucumber for a light and refreshing dinner (which I did tonight)

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. 

Simple Shredded Chicken

Ingredients:
4-5 ea. thinly sliced chicken breasts
1 teaspoon ground chipotle peppers
1 teaspoon ground curry
1/2 teaspoon garlic sea salt
Olive oil spray

Prepare:
Preheat oven to 350 degrees.
Lay chicken breasts on plate and coat each on each side with the spices as desired.

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).

 
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.

Really...how simple is that? Enjoy.

Cheers,
~JF

Food Explorations: Tampa

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.

• Datz Deli. 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, http://www.datzdeli.com/. 

• Cru Cellars. A girl has got 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, http://www.crucellarstampa.com/.

• Bamboozle Café. 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 Café, 516 N. Tampa Street, Tampa, FL 33602, http://www.bamboozlecafe.com/.

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.

Cheers,
~JF

Culinary Travels

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.

The now defunct Gourmet magazine used to showcase a series called "Gourmet's Adventures with Ruth". It was a cooking show in which Gourmet's 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.

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?

Happy travels and exploration!

Cheers,

~JF

The Season for Cinnamon

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.

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.

Aside from flavor, cinnamon has many health benefits. To name just a few:

• It’s an excellent antioxidant source. This is great news for keeping our immune systems strong during these cold months.
• Cinnamon has been known to keep you fuller longer, and it helps control blood sugar levels.
• Cinnamon has an anti-clotting effect on the blood.
• Studies have found that smelling cinnamon can boost cognitive function and memory.
• It’s an excellent source of fiber, iron, manganese, and calcium.
• Studies have shown that ½ teaspoon of cinnamon a day can help lower LDL cholesterol.
• It acts as a food preservative, inhibiting bacterial growth and food spoilage.
• Cinnamon has antimicrobial and anti-inflammatory qualities.

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:

• Start the morning off with a cup of hot water, freshly squeezed lemon, honey and a dash (or two) of cinnamon.
• 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.
• Add a little spice to your afternoon bowl of fresh-cut fruit and yogurt.
• Marry it with your marinades in meat dishes.
• 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.

Are you a fan of cinnamon? What’s your preferred way to enjoy its flavor and benefits?

Cheers,
~JF

A New Year for Savoring

Oh 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.

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, Gorgeous Bits. For customizing the image and finagling with my fonts, I turned to Jason Marsh of JMarsh Studios. 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.

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.

What's next for Savor It?:


The Food
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.

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.

The Travel
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 (view it here) I wrote, "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..." 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.

The In Between
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.

So welcome to a New Year. This one feels different. I think there's much in store for all of us.

Cheers,
~JF

Rolling Hills and Wine

The 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.

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.

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. 

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. 

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. 

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. 

More eastbound today as I head out of Arizona and deep into the heart of....

Cheers,

~JF 

Adventures in Exploring...on the Road

Yesterday 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.

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.

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. 

My day was broken up nicely. I was able to stop and have a great lunch with my dear friend, Kelli Matthews. 

We dined outside in the Eugene heat at Marché Restaurant 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 aïoli and awesome fries, I was set for my journey to continue on south.

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 Sesame Asian Kitchen, and from the menu selection I read on the door plus a recent article they had hanging up written in the New York Times just in July, I decided this was a good bet. My choice? The Korean Ssäm. Quite a presentation -- the noodles were a bit much to eat around but I managed -- and quite delicious. 

Cheers,
~JF 

Produce and Provence

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 'Sex and the City' series DVD collection, and watching reruns of 'Chelsea Lately' would never see the light of day. 

Fitting for my late state: something old is born again.


On a recent Friday evening, I had the pleasure of attending a media opening for Produce Row Café. 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. 


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's amazing back patio -- which will, undoubtedly, be the place to hang if summer in Portland ever manages to make an appearance. 

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.


A perfect day for Provence.


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 Petite Provence off of Alberta. I was familiar with La Provence in Lake Oswego, but 
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. 


Some other things I just loved this week...

• An afternoon of education and tasting of olive oil out at Red Ridge Farms in Dayton. It was held at the Oregon Olive Mill and Portland Culinary Alliance 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. 
• Lunch with a good friend at Kinara Thai Bistro 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.
• 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. 

Cheers,
~JF 

If These Halls Could Talk

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 Le Cordon Bleu College of Culinary Arts Portland) 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.


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.


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. 


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? 


Some other things I just loved this week...

•  A food writers' dinner at The Original. 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.

•     Coffee at the new Public Domain. 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 Coffee Bean International. 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. 
• Getting the "ok" to move forward on my first write-up for the national foodie online site, Culinate.com. Clips continue to add up, and I like it. 

Cheers,

~JF 

Once Upon a Time...

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 food. The city was Portland, Oregon. And those gathered from the walks off life made up a group appropriately named the International Association of Culinary Professionals (IACP). 


The New Culinary Order


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. 


Our Days and Nights


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 Matt Armendariz; Oregon Truffles with author and founder of Oregon White Truffle Oil Jack Czarnecki; Guerilla Marketing for Culinary Professionals with Virginia Willis; and Recipe Development with blogger and recipe developer Amy Sherman. Those wanting to learn lessons and sit in with experts partook in Night Owl sessions held nightly including: Reinventing Your Food Writing Career with Dianne Jacobs; Self-Publishing: A Story from the Front Lines with Jean Duane; A Culinary Conversation with Anne Willan and Virginia Willis; and Culinary Hustling with culinary entrepreneur  and mogul Andrew Schloss. 


Warning: Star Sightings Ahead


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): Ruth Reichl, Judith Jones, Madhur Jaffrey, Michael Ruhlman, Andrew Dornenburg, Karen Page, Virginia Willis, Anne Willan, Andrew Schloss, Kim Severson, Dianne Jacob, Jaden Hair, Brad Farmerie, 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.


Job Well Done


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. 


For my 'Some other things I just loved this week' section, I've picked out top highlights for me from IACP:

• Some one-on-one time with the woman whose book, Will Write for Food, 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. 
• 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-Gourmet. 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 www.gourment.com/adventureswithruth. 
• 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.
• Being face-to-face with Judith Jones as she signed a bookplate for my copy of Mastering the Art of French Cooking. 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. 

IACP 2011 will be held in Austin, Texas June 1-4. will you be part of the memories?

Some pictures from the week:

My best shot of Ruth 

I left of Thomas Keller. Keller at the Awards Gala accepting an award for 

best cookbook by a chef/restaurant: Ad Hoc

Ruhlman, Page and Dornenberg discussing the "Death of Recipes"

I'm a sucker for getting books signed

Cheers,

~JF 

Worth the Wait

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, Toast.

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.

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. 

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. 

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. 

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. 

 Toast Bellinis for...toasting

Housemade Brioche roll w/housemade caramel sauce

 Benny and the Mets; Toast's version of Eggs Benedict w/homemade English muffins

Housemade Brioche rolls w/ground sausage and scrambled eggs

Dismal Times - though I think not

The Occasional Hedonist - that's a sweet onion tart under there

Honestly, I forget the name but believe it was a pork special for the day

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. 

Some other things I just loved this week...

• Happy Hour with the girls at Departure 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.

• The receipt of my April issue of MIX 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: Lizzy Caston, Ashley Gartland, and Andrea Slonecker. All totally original and inventive stories. Nice work, Dames. 

Cheers,

~JF