Everything Else That Matters

Posted on Saturday, 19 May

Tomato and watermelon salad: If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. Seasonality, however, is the key. This salad should only be made in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. I included rich, creamy Hass avocadoes to lend a nice contrast of flavor and texture. Any combination of fresh herbs can be chopped and added to the salad along with a simple balsamic vinaigrette (I used basil, tarragon, chives, and cilantro). It can be easily tossed together before serving, but for my dinner the other night I was inspired to create a painstaking mosaic of the ingredients. If you’re so inclined, feel free, but don’t say I didn’t warn you —it takes a lot of time. (Taken with instagram)

Posted on Thursday, 17 May

Last night’s setting for Sky Castle’s last Fancy Dinner. The first course includes negronis, a tomato and watermelon salad, along with beet and goat cheese napoleons. The main course that followed was mac n’ cheese with conchigliette pasta, three cheeses (Gruyère, sharp white cheddar, and Pecorino Romano), lobster, and bacon. Finally, I made blackberry and pear tarts served with homemade Galliano milkshakes for dessert followed by more cocktails to drink as we wound down for the evening. (Taken with Instagram at Sky Castle Studios)

Posted on Friday, 11 May

Boke Bowl’s second sample was vegetarian: Edamame Rice Cakes with Housemade Kimchi (Taken with Instagram at JELD-WEN Field)

Posted on Friday, 11 May

Boke Bowl’s Chef Patrick Fleming provided two bites for TOTN. The first I tried were the Asian Steam Buns with Lemongrass Pork & Shrimp Sausage and Green Papaya Slaw. (Taken with Instagram at JELD-WEN Field)

Posted on Friday, 11 May

I still have a bunch of other photos that I took during the Taste of the Nation event I went to on Tuesday. Ned Ludd brought Rabbit Confit, Peas & Carrots & Rich Sauce by Chef Jason French (Taken with Instagram at JELD-WEN Field)

Posted on Wednesday, 9 May

If all of Portland seems like it’s in a drunken food-coma haze, last night’s Taste of the Nation is probably to blame. I certainly took my fair share of Bamboo Sushi’s albacore carpaccio (dressed with jalapeño, cilantro, and black flying fish caviar), Boke Bowl’s steamed buns w/ lemongrass pork & shrimp sausage, Ned Ludd’s rabbit confit, Grüner’s foie gras to torchon on toasted brioche w/ Riesling pickled rhubarb, and Ruby Jewel’s chocolate cookies and salted caramel ice cream. This food coma was induced to help a good cause. (Taken with Instagram at JELD-WEN Field)

Posted on Tuesday, 8 May

Currently at Taste of the Nation. After an hour I decided to collect a full plate and find a seat. First plate consists of Foie Gras Torchon, Toasted Brioche and Riesling Pickled Rhubarb from Grüner; Rabbit Confit, Peas & Carrots & Rich Sauce from Ned Ludd; Asian Steam Buns w/Lemongrass Pork & Shrimp Sausage w/Green Papaya Slaw from Boke Bowl; a Selection of Charcuterie by Olympic Provisions. I already ate a couple portions ofFried Pig Snout with Pickled Fennel, Hard Boiled Egg and Mustard Creme Fraiche from Aviary. This is what my entire night will be like. I’m in heaven. (Taken with Instagram at JELD-WEN Field)

Posted on Saturday, 5 May

(via twohundredthirtyfaces)

Posted on Sunday, 29 April