Prix Fixe

Memory triggers

We all have them, whether it's a sight, sound or smell we've all have them. That particular song that takes you back to a certain time or place, maybe it's a place you visit on a regular basis.

For me this is the Oregon Coast, something about the salty sea air, the sound of the waves crashing on the shore not only bring back memories of visiting my grandparents on Whidby Island or my Aunt who lives in Ocean Shores WA.

Matter of fact, Chef Grant Achatz touches on this, here.

What are some of your memory triggers?

Garlic

Plan your work, work your plan

Once or twice a year I make a pilgrimage to the Oregon coast.  It's a time when I can spend sometime clearing my head, being by myself. To look back, plan and look to forward. Not to mention I have my eye on a few establishments in the area of Newport, so I'm taking a few resumes with me. I'll be out on the coast from Wednesday through Sunday, returning home Monday afternoon.

My goal is to move to the coast, the coast is where I've always want to live. Now is the time to move forward and make things happen, I've sat around long enough it's time to put things into action.

Feisty!

Before I knew of Food Network, my mother and I would watch "Great Chef's of the World" on the Discovery channel. What I always thought was great, is the fact that most of the chefs that made appearances on the show liked or knew how to be in front of a camera.

I was doing some searching around and came up with this gem. Just watch and see if you can catch what's so feisty.

RHCP

 Destined for Garlic-Chili Paste

Pementos de Padron

From Viridian Farms at the PSU Farmers Market. After a bit of research and asking Top Chef Master Rick Bayless on twitter (@Rick_Bayless), if there were any other ways to prepare these wonderful Spanish peppers other than the Saute in XVO, sprinkle with sea salt.

While that's good in it's own right, I thought maybe there was another way. But according to Chef Bayless, the above mentioned was the best (and his favorite) way to prepare them. How can you argue with that right?

Front Page

My second article is up at The Portlander, this time talking about "The Great American Dineout" and how you can lend a hand in helping stop childhood hunger. I learned some interesting facts in the process of writing the article, hopefully you'll find it informative as well.

"The Great American Dineout 2009"

Feedback is welcomed and encouraged. I also added a RSS feed of the Food and Wine section on the right sidebar, the only reason you don't see this article is it's a featured piece therefore it was tagged to reside in another location.

The Oncoming Storm

The Portlander

I'm still in the process of working on a post for the new Postmodern Pantry (a tip of the touque to Chef Grant) category coming soon. But in the mean time, I've started writing in the Food & Wine section of The Portlander. It's great to be aboard, and I've posted my first story as well.

"Taking It To The Streets"

In the article I talk about the street cuisine in Portland, which we all know I support 100%. I'll be posting in the food and wine section on a weekly basis and will always alert you to new articles.

Operation Organize