Prix Fixe

Amuse-ing.....

Well, hello there...it's been a while.

#1 Brie, Bacon, Pickled Beet
#2 Bellini, Caviar, Creme Fraiche

A burrito by any other name...

This was another course from the tasting menu we did for my family (Mom,Dad & Kiddo). Chef called a "French" burrito for the lack of a better term. It's black cod wrapped in a chive crepe. The sauce is a sweet corn beurre blanc, on the other side of the plate is a basil coulis with a Oregon cherry tomato.

Now that's a chop!

This was a recent special we did. A double cut pork chop, a high end mac and cheese w/ sauted green beans. This special lasted all of about an hour before it was gone. And in the background, that's our shrimp risotto.

Meat Loaf....?

Last week while my son was in town, we brought them out for dinner. I figured we'd just go off the menu - silly me for thinking. Chef decided that we'd do a tasting menu, and go all but completely off the menu.

Pictured above is called "meat loaf" because honestly we couldn't think of a better name.

But it's far from the baked loaf of meat, smothered in ketchup you had as a kid. Hidden inside is gooey cheese center, wrapped around the cheese is wild flower and grass fed beef. It was then breaded and deep fried. Fishing it off is a cheese tuile and a on the fly marinara sauce.

One word: Outstanding

Time well spent.

I've lived the Pacific Northwest for most of my life, and never once (until now) been to Mount St. Helens. I wasn't even in state when it blew it's top in 1980.  We were living in San Diego at the time (my Dad was in the Navy), and the only reason we found out what had happened, is that a friend of the family called my mother to see if her mother was alright. It was then we found out that it had erupted.

So over the weekend we packed up the Explorer, and headed up to the mountain. We were trying to escape the heat, but it seemed to follow us (damn weather for forecasts). It was also a great time to put my camera to good use, and got some great pictures. No culinary adventure, we packed a lunch.

Time with my son is short, and I try to cram in as much as I can in the short time we have together. So it's always a joy to share things like this, with him.

BFF's on a plate: Pork and Chicken

This was an app special we ran last week. 

Bone out drumstick confited in bacon fat, stuffed with cheese and then wrapped in serrano ham. It would finish cooking with a quick go around in the oven. On the other end is our "un-tot" as there's no potato in it. 

The dish was complemented by the dueling sauces. 

A spicy romesco that was balanced by a creamy and refreshing lemon yogurt sauce.

Summer Time in Lake Oswego

One of the things that I enjoy about working Lake Oswego is that it's one of the most well gardened city I've ever worked in. You always see the landscapers out watering the numerous plants, flowers and trees that line the streets throughout the city. 

This was taken a couple weeks ago, I had arrived early for work - and chef had yet to arrive. So I figured why not whip out my camera and take some pictures. I'm still learning my camera and way's to take shots, so I'm always looking for new things to shoot to make sure I get better. 

I can handle photographing food, and I'm getting pretty good at it - but as for the rest I still need some work.

Here's a shot of a flower just outside the restaurant. It's actually a pretty big pot of flowers, but instead I decided to focus on just one part of the flower.

  

Fried Veggie Goodness.

Zucchini, Squash Fritters with Red Pepper Coulée and Country Cheese 

 Oh, and these are completely gluten free.

Berry Season...

With summer in full swing, that means berry's every where you look. This salad is currently on the menu at Scratch, Mache, blueberry's, wild rice, toasted almonds, chevre and a lemon thyme vinaigrette.

I'll admit I'm not that biggest fan of wild rice, but in this salad - it just fits. It adds a great textural component.

Bacon Stuffed Scallop You Say?

This was a dish we did Sunday night for a private dinner party. 

It's a play on our scallop dish currently on the menu, only this time we stuffed the scallops with house cured bacon. 

It echo's whats below them, fava's, bacon, and champagne.