Savory Aged Cheddar Cookies

This is one of my favorite snacks. I usually make these only around the holidays because they are so addictive. The problem is if I make them more often I’d probably gain way too much weight. It was also a tough recipe to share because I like it so much.  […]

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By |December 17th, 2015|Categories: Appetizer, Featured, Recipes, Savor|Tags: , , , , |0 Comments

Trillium Cafe Is A Mendocino Jewel

Trillium Cafe is one of those places that you know once you enter, that the meal you’re about to have will be special. We were seated at a cozy table next to a window that overlooked the garden.  Many of the plants and flowers grown here are used in the food, and that speaks to the care that goes into every dish served here.  I happen to love crab, especially the Dungeness variety, and this is exactly what I had. It was a Dungeness crab strudel with Meyer lemon marmalade. Yes it was pure heaven, the crab was fresh a little sweet and the lemon was the perfect foil to raise the bar without overpowering the delicate local crustacean. For my main dish I enjoyed the locally caught Salmon, that came out really hot, and yet was cooked perfectly, tender […]

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By |October 13th, 2015|Categories: Appetizer, California, Mendocino, Recipes, Savor|Tags: , , , , |2 Comments

My Riff on Trader Vic’s Rumaki

 I want to share with all of you a simple and really easy and delicious recipe for Rumaki. The only caveat is that you must love bacon ! The origin of this recipe is from Trader Vic’s and it used chicken livers with water chestnuts. So I’ve modified it a bit to appeal to everyone. It is very easy and even “a man can make it” according to my lovely wife. The key here is to make it a day or two ahead so the flavors can come together. But be warned, this will be a hit and you’re going to have to make extra to avoid any conflict. The marinade consists of Teriyaki sauce and Sherry. The Sherry adds a whole different dimension and gives these little treats that extra kick. I used 1 part prepared garlic and green […]

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By |January 3rd, 2015|Categories: Appetizer, Recipes, Savor|Tags: , , , |2 Comments

Executive Chef Stephenson of Fairmont Olympic Shares His Candied Salmon

Native American Candied Salmon by Chef Gavin Stephenson Fairmont Olympic Hotel

Ingredients:
•Wild King Salmon 4# (boneless skinless fillet)
•Brown Sugar 2 cups
•Wils honey 1 cup
•Sea Salt ¾ cup

Directions:
Slice salmon into 1” x 4” pieces without any skin and brown blood line, place in stainless bowl and add salt, honey and sugar. Mix well and place into refrigerator no longer than 4 hours. Drain excess liquid and place on wire smoking racks. Allow fish to form patina or (get tacky) to the touch before starting the smoking process. Smoke with Apple wood chips until salmon if fully cooked. Cool on wire racks and remove gently. Salmon must be placed in a paper bag in the refrigerator overnight to allow any extra moisture to be removed. Served with crusty bread and Honey Bee Pollen infused butter.

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By |August 24th, 2014|Categories: Appetizer, Chefs, Recipes, Savor|Tags: , , , , , |0 Comments

Pimento Cheese Spread ala Central in Montgomery Ala.

Southern food has a style all it’s own. Take the ubiquitous Pimento Cheese spread you might find on most southern tables.  It screams fun in all it’s cheesy  goodness with flecks of pepper just begging to be but on a cracker. And just like the people and the atmosphere in Montgomery , Alabama, good Southern food is friendly, comforting and most of all just really fun.

I was lucky enough to have dinner at Central Restaurant in downtown Montgomery, Alabama. Montgomery is realizing a renaissance; old abandoned buildings are being re-purposed with galleries, outdoor cafes, and casual and fine dining. Central is conveniently located just across the street from the Renaissance Montgomery Hotel and Spa,  a hotel I will cover at a later date.

Speaking with Executive Chef Leo Maurelli III of Central, he mentioned that “I don’t do farm to table, this goes back to my […]

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Chef Carol Kopp’s Raw Holiday treats from Fresh Start

Chef Carol Kopp's raw creations are a new holiday tradition. Enjoy these in place of fatty, sugary, chemical ladden fare! Here is one sweet and one savory recipe from Fresh Start's website

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By |November 19th, 2010|Categories: Chefs, Recipes, Savor|Tags: , , , , , |3 Comments

Two options for low-fat dips

It's the middle of summer and most are settling into a more relaxed schedule . The heavy drapes on the windows have been long since been tossed open and the heavy foods of past seasons, discarded. We are circling our lawn chairs around the barbecue and bellying up to the bar. Appetizer and snack bar that is.

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By |February 7th, 2010|Categories: Recipes, Savor|Tags: , , |0 Comments

Dirt Cheap Nachos

Summertime food by necessity is easy, fast and fuss-free. This recipe made from ingredients purchased from the GroceryOutlet bargain market is also very inexpensive. Using canned ready made chili eliminates cooking meat and you can come up with all sorts of substitutions and garnishes.

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By |February 7th, 2010|Categories: Main Course, Recipes, Savor|Tags: , , , |0 Comments

Timberline Lodge, Lighted ships celebrate Christmas

Celebrating Christmas in the Pacific Northwest is a natural. Oregon is the number one U.S. producer of Christmas trees so even it’s agricultural traditions are part of this treasured holiday. Here are two longstanding traditions that are part of many an Oregon Christmas.

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By |January 28th, 2010|Categories: Adventure, Destinations, Oregon, Recipes, Savor, See and Do, United States|Tags: , , , |1 Comment

Authentic Mexican Ceviche

The little mountain town of Cerocahui, Chihuahua state in Mexico is a long way from my home in the mountains of Oregon, but each part of the journey unfolds with it’s own discoveries along the way. Cerocahui is reached by train as part of a rail trip you can book through Mexico Adventures.Inc. on the first -class Ferromex Chepe (Chihuahua Pacifico route) train. You may start your trip on either end of the journey; Los Mochis or Chihuahua City. Why explore this region? Although it’s not a beach-y resort vacation, you will be rewarded by a more authentic trip and fabulous vistas.

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By |January 28th, 2010|Categories: Appetizer, Mexico, Recipes, Savor|Tags: , , , |5 Comments