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
1.09.2011
8.27.2010
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.
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
8.25.2010
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.
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
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
6.21.2010
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...
Cheers,
~JF
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.
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
5.18.2010
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...
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
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