TeSóAria first came on my radar as a tasting room in North Portland, Oregon serving a vegan menu on Thursdays to pair with their wine. Not a traditional tasting room, they have a talented and versatile chef, Max Germano who also bakes breads. […]
Read MoreChef Ivan Flowers has done it again with this recipe, It hits all the right notes, with the creaminess of the Neufchatel, umami of the mushrooms and touch of sweet from the crab. Oh and the crispy rolls just set this whole recipe off. Let’s make it, and thank you Chef Flowers. […]
Read MoreThis 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. […]
Read MoreTrillium 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 [...]
Read MoreI 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 [...]
Read MoreIconic Santorini's Chef Avgoulis' pillows of delight are called Tomato Keftedes. I have a new favorite snack that I have also enjoyed as an entrée. I found this incredible small tomato on Santorini. In fact it is referred to in various parts of Greece as the Santorini tomato. Of course it only grows here developing its tart, rich deep flavor from the relentless sun, wind and lack of water. My dear friends at Iconic Santorini Hotel suggested I try their Executive Chef Konstantinos Avgoulis' version. Born and raised on Santorini, Chef Avgoulis treats Iconic guests to many of his treasured family recipes including his rose jam and this one using the noblest of ancient fruits, the tomato. Of course there is nothing to compare with tasting these for the first time sitting at the edge of the caldera outdoors in Iconic's shady pergola covered restaurant [...]
Read MoreChef Stephenson's Candied Salmon uses honey from his hives atop the Fairmont Olympic Hotel In Seattle. credit: Kurt Winner 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 [...]
Read MoreThis fresh Tart Chukar Cherry Salsa can be served with corn chips or over cream cheese with crackers. Refreshing tart cherry salsa Ingredients 1 29.5 Ounce jar of locally grown Chukar Cherry brand Sour Cherry Pie/Cobbler Filling. In a pinch, you can substitute an equal amount of unsweetened tart cherry pie filling, just add a little more lime juice to taste. ½-3/4 Jalapeno pepper seeds and ribs removed and diced. Set the seeds and ribs aside and add if you want more heat ½ Red onion cut into eights 4 Cloves of garlic roughly sliced 4 Tbs cider vinegar Juice of ½ lime ¼-½ Cup fresh cilantro roughly chopped Pinch of sea salt Instructions Pour entire contents of the cobbler filling into a large enough bowl, set aside. Place the garlic, lime juice, jalapeno salt and vinegar in a food processor [...]
Read MoreSouthern 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 [...]
Read MoreIt's a summer tradition here in the Northwest. Portlanders and Seattle-ites flee the city and head for the beach as soon as the kids are out of school.
If you are a seafood lover, the Washington Peninsula with miles and miles of sandy beach and just-caught seafood should be on your radar.
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