Prix Fixe

Crudites

Pickled Beet
 Olives
 Wild Mushrooms
 Herbs
 Chevre
 Olive Oil
 Vinegar
If you're not not sure what a Crudetes is, it's (of course) French:

Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. 

The French word "crudité", which designates uncooked vegetables, originates in much the same way as the English word "crude," from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to "crūditās", which means "undigested food" and then on to "crudité" in French.

This dish btw is brand spankin' new to the menu.

FF: St. Josef's Winery

Winter in the vineyard.... 

Not your grand-mama's fish sticks

Ahi Tuna
 Octopus Confit
 Pickled Veg

And yes, it really does appear as fish sticks on the menu.

Kneady Children?

This would be some of mothers offspring.

Though chef and I noticed that she's transforming and becoming and will take on a new life, as we set about getting a fresh mother started.

FF: Zest-o-rama

 

Mother...

Every loaf of bread that comes out of the oven at Scratch comes from Mom. She's a spry 4 months old and this fine lady is starting to turn out some very tasty offspring. 

Nothing like producing bread in house. It's not regular practice by any means but we have been known to sell a loaf now and then to customers who really like it.

The Full Mountain Monty...

Inspiration comes in many forms, as we've discussed before. Snapped this on my way to work Friday afternoon, just up the road from the St. Josef's Winery. It's sights like this that remind me of why I love it here and would never want to move anywhere else.

...OK so that's a semi-lie, there are a couple other places I wouldn't mind . But right now, I'm happy as a clam living and working in Western Oregon.

And if you're wondering, it's Mt. Hood.

Sometimes you just need to step outside the kitchen doors and take a look around. 

Paella, ella..ella..

Sadly this gem of a dish is coming off the menu at the end of the month. The most some dishes stay around are two menu cycles. There are some exceptions to this rule, like our radish dish and lava cake - everything else is fair game.

It's always funny to see the dishes come back to the pit after someone has the paella. You can tell if they're a 'safe' eater or not. The baby octopus will either be absent, or still fully intact.

Veal.

Another new item on the menu. 

Veal
Onion
Fennel
Red Pepper
Sauce Soubise
Risotto Croquette

Foto Friday: Re-duex

Maybe I was a bit foolish to think I could do the 365 project - not foolish so much as overly ambitious. Things at work are getting crazier by the day (which is a very good thing), and it's hard to try and remember to snap some sort of pic each day. 

So, instead I'm re-imaging it this way, I'm still going to post pictures on Fridays - but it wont be a pic from every single day of the week. I just can't, but I do take a lot of pictures, and have a lot you haven't seen.

I think this will be easier on me, as I wont be stressing out about forgetting to take a picture a day. I've really had to organize and prioritize things - at work and at home, and this is one of those things that keeps getting put towards the back of the 'stove' as it were. 

Lets kick it off with this one, it's the menu board at Bunk.