savor it

Food Explorations: Tampa

2011-02-09T17:24:00.001-05:00

Entering into my sixth month residing in the sunshine state, I realized that I haven't talked much about the eating explorations I've done since I've been in town. I know, for shame! I am slowly but surely getting out, and below are a few spots that have caught my eye.

Datz Deli. I admit: this one is the highest on my list. And the fact that it's virtually around the corner from where I live makes it even better. From the outside, Datz doesn't look like it can hold much inside its venue on S. MacDill. But rest assured: those who stop and venture inside will enter a two-story foodie heaven. With a market, bar, prosciutto bar and two-story restaurant that greets patrons, a market with unique specialty items and a remarkable dessert case to the left that will make any food lover swoon, the spot has something for everyone. For me, at first bite it was the homemade chips with a drizzle of blue cheese aioli, as well as the blue cheese wedge salad--one of the best I've ever had. For some, it may be the prosciutto tasting bar and the venue's bevy of beer and wine selections (including a bottle from Solena cellars in Cartlon, OR, which I know I saw at the restaurant, but am not seeing it on the menu online. Hm.). The bottle of Solena coupled with my spotting a block of Tillamook cheddar cheese and I knew this place wasn't messing around. Go for a visit and tell me what you think. Datz Deli, 2616 S. MacDill Avenue, Tampa, FL 33629, http://www.datzdeli.com/.

Cru Cellars. A girl has got to have a wine bar of choice on her radar when a glass at home, or in a big noisy restaurant, just won't do. For this wine girl, that wine bar/wine shop is Cru Cellars. Located actually just a block next to Datz Deli (how lucky am I?!) The wine shop which was formerly Gianpiero's Pick of Vine, was purchased by Sommelier Jennifer Bingham and her husband, Torrey, in August of 2010. Transplants from Chicago, the Binghams proudly took over the shop and added on a sweet little wine bar in the back with a modern but cozy flair. The wine bar serves a plethora of cheeses and charcuterie dishes, as well as chocolate sweet treats that are all meant to be paired with the wine, of course. And if you're simply looking to get in and out with a perfectly selected bottle of vino, the shop has rows and rows of wines that will have you covered. Cru Cellars, 2506 S. MacDill Avenue, Tampa, FL 33629, http://www.crucellarstampa.com/.

Bamboozle Café. At times (many for me) the craving for some good eats from a far away land come to life and it's time to scope out good ethnic cuisine in the area. I'm beginning to branch out and know I haven't even come close to what's out there. On a recent outing in Tampa's downtown district, I had lunch with a new friend at Vietnamese hot spot, Bamboozle. I love me a good vermicelli noodle bowl now and again, and Bamboozle delivered on my hopes and cravings that day. A heaping serving of white noodles, fashioned with what looked like a garden that lay atop it (green leaf lettuce, pickle, daikon & carrots, mint, bean sprouts, roasted chilis and crushed peanuts), chicken and a side of Bamboozle's zesty chili dressing sent me into heaven. And the best part about it was not feeling overly stuffed or guilty about what part I had eaten (and what part I had to take home). The venue prides itself on bringing its customers a healthy culinary adventure, and I do believe it's food that you can feel good about devouring. Bamboozle Café, 516 N. Tampa Street, Tampa, FL 33602, http://www.bamboozlecafe.com/.

I have much more exploring to do, but it will take some time. Do you live in Tampa, or have you visited and have any favorite foodie spots? Do tell. I'd love to continue to add to my list of haunts to try.

Cheers,
~JF

Culinary Travels

2011-01-13T18:47:00.001-05:00

When I think about exploring different parts of the U.S., or the world for that matter, I believe food can play such a huge part in the adventure. Come on, what's better than embarking on an unknown destination to not only see what's buzzing there day in and day out, but to also taste the area's food? It's one way to really understand different regions, cultures, and just people in general by what they eat, how they prepare it, and what foods are special to them.

The now defunct Gourmet magazine used to showcase a series called "Gourmet's Adventures with Ruth". It was a cooking show in which Gourmet's editor at the time, Ruth Reichl, would travel around the globe, often times with a chosen celebrity in tow, and really get deep into the food of that destination. The series is no longer running, but its episodes can still be found on YouTube (of course). Below is one of my favorites. I hope Ruth finds some way to bring it back. We do seem to have oodles of these types of shows on the Travel Channel and Food Network, but there is something about listening to Ruth actually speak her words vs. put them down on paper that, I think, make these so special: she's got a great voice for narration.

Does it inspire you to dive deep into the cuisine of a specific culture? Are you now thinking your next travel adventure will have a foodie twist?

Happy travels and exploration!

Cheers,

~JF

The Season for Cinnamon

2011-01-11T22:33:00.000-05:00

Is it just me, or have you noticed that cinnamon appears to be a hot topic these days? It’s no wonder. The unmistakable aroma and flavor of the ever-popular spice isn’t just something that is synonymous with the holidays. The use of cinnamon is highly popular during all winter months (and year round). And what’s even better for cinnamon lovers? The health benefits of cinnamon are becoming unveiled every day.

Cinnamon is, literally, the dried inner bark trees in the tropical Asian genus called Cinnamomum. This layer of the bark carries a good amount of nutrients within it. When it’s cut from the tree, it curls into its signature long stick form.

Aside from flavor, cinnamon has many health benefits. To name just a few:

It’s an excellent antioxidant source. This is great news for keeping our immune systems strong during these cold months.
Cinnamon has been known to keep you fuller longer, and it helps control blood sugar levels.
Cinnamon has an anti-clotting effect on the blood.
Studies have found that smelling cinnamon can boost cognitive function and memory.
It’s an excellent source of fiber, iron, manganese, and calcium.
Studies have shown that ½ teaspoon of cinnamon a day can help lower LDL cholesterol.
It acts as a food preservative, inhibiting bacterial growth and food spoilage.
Cinnamon has antimicrobial and anti-inflammatory qualities.

An added bonus of the spice is its versatility. Cinnamon’s myriad uses allow you to utilize it in just about any dish you choose, from savory to sweet. Some ideas, as well as some of my favorite uses of cinnamon:

Start the morning off with a cup of hot water, freshly squeezed lemon, honey and a dash (or two) of cinnamon.
Kick up your morning bowl of oatmeal with a few sprinkles of cinnamon. To incorporate the flavor even more, I like to add a few dashes of ground cinnamon to the pot just as the oatmeal is finished cooking.
Add a little spice to your afternoon bowl of fresh-cut fruit and yogurt.
Marry it with your marinades in meat dishes.
Do you reside in one of the 49 states that were draped in snow this week? Heat up a delectable cup of hot cocoa and sprinkle it with cinnamon for an extra cozy treat.

Are you a fan of cinnamon? What’s your preferred way to enjoy its flavor and benefits?

Cheers,
~JF

A New Year for Savoring

2011-01-09T12:35:00.002-05:00

Oh I just love the New Year. It brings fresh starts and clean slates and allows us to scrape off all the excess we've dragged along over the course of the prior year and get back to basics.

Savor It is welcoming the new year with a slightly different look and twist. The blog finally has a custom header; I'm not graphically capable and decided to get a little help. First, I'm so excited to have a photo not just from the myriad of stock images out there, but from an actual friend who happens to be an amazing photographer (amongst other things), Heidi von Tagen. Heidi was my academic rep at Western Culinary Institute, and she's also a fantastic cook and a brilliant writer. Be sure to check out her lovely blog, Gorgeous Bits. For customizing the image and finagling with my fonts, I turned to Jason Marsh of JMarsh Studios. Dealing with the back end of design and websites and all of that goo, I prefer to delegate and thank Jason for his many revisions and patience with my ever changing mind.

As I'm writing this post I'm actually watching the "Cooking Channel". I love Sunday morning cooking shows. And even though my time on this blog can sometimes be elusive, I'm still doing "It". I'm still ooohing and ahhhing over scrumptious-looking eats onscreen, and savoring each bite I take when dining out or cooking at home. In addition, I'm exploring. I made a huge leap this year--about as huge as I could--and made my way cross-country to Florida. I do miss all that the Portland food scene had to offer, but that rain. Oh, Portlanders can have it. I had enough, and the only thing on my mind was that my life needed 365 days of sunshine. After that, we'll see what's next.

What's next for Savor It?:

The Food
Food, of course, has always been a focus. The variety is endless and there is always something new to taste, and to learn. I've often been surprised at the many times people were shocked if I didn't know something about food, or how to cook it, or the definition of a certain type of food due to my culinary degree. "But you're the food person," people would say. People, chill. The world of food is endless and no one that I know knows every little thing about it. And to me, that's what makes it so fun; the constant learning, finding of new ingredients and just 'playing' with it.

For me, 2010 was the year of the gorge. I ate everything in sight and felt as if I couldn't get enough. You too, huh? Trust me, I have NEVER planned to be the diet food blogger, and I won't be. It's just not what I want to be the champion of, but I know that some things have to change. My thoughts for 2011 are to enjoy the whole foods, get back to the clean eating and just the best of the basics the bounty has to offer. And of course there are indulgences, but in moderation. Moderation. I think that needs a definition, and I'll add that to my list. I've just learned that it's not all that fun to just devour everything in sight just to do it, or just because you're a 'food person', etc. I'm speaking for myself, of course, but I see it all around. Adam Richmond, I love you and I actually think you're quite adorable, but I'm over the the Man vs. Food mentality of eating a slice of pizza the size of a toddler, or a bowl of 100 scoops of ice cream. Oh, I could, but I'm not, and I'm learning to get back down to reality with it all.

The Travel
I've always thought that food and travel go hand in hand. Who doesn't like to experience new cuisine when they're far away from home? It's a big part of learning about different people and their cultures around the world. In a write-up I did for culinary school (view it here) I wrote, "Food is a commonality shared throughout the entire world. Everyday we might not go for a swim in a pool, or take a drive in a sports car, or a hike through Multnomah Falls, but everyday we eat..." and I still feel that way today. So this year the blog will add a travel element to it, and it's fitting as I'm in a totally new world.

The In Between
It's all about balance and what keeps us going day in and day out. What goes on in between are the unexpected experiences, the people we come across that lead us on a new path and those little triggers that cause us to make this decision over that one.

So welcome to a New Year. This one feels different. I think there's much in store for all of us.

Cheers,
~JF

Rolling Hills and Wine

2010-08-27T15:15:00.000-04:00

The other day I alerted my Facebook friends to the fact that there is no need to ever fear that we'll ever run out of land in this country. My drive from Ashland, Oregon to Bakersfield, California, as well as from Bakersfield to Peoria, Arizona proved my statement true. A myriad of rolling blond hills and flat, wide open spaces are what tend to greet me the most on my journey so far.

Coming from a land of amazing vineyards just outside of Portland, I found it funny, then, to spot random fields of vineyards along the way.

I was warned and most were right; the roads are flat and long, but I'm also joined by an enormous sense of freedom. I love freedom and it doesn't get more free than an open highway.

But I definitely admit, big, familiar signs like TARGET, HOME DEPOT and even Starbucks are welcome sites for my tired eyes, and it's funny that those names translate into civilization for me. My road-trip buddy, Bart Roadie, and I try to limit stops, but from Bakersfield to Peoria, a stop at the Desert Palm Outlets was a must, and a pick-me-up was most definitely on the menu.

Bart as we guessed he cold be a Bartlett pear. If I remember correctly, he was a gift from the Pear Bureau NW. He makes a fabulous travel companion.

Thanks to Shelley and Tom at Hotel Hobbs for the most amazing homemade fish tacos at Hotel Hobbs last night. No, I didn't get any shots of them, my iPhone battery was dead upon arrival to my luxurious stay.

More eastbound today as I head out of Arizona and deep into the heart of....

Cheers,

~JF

Adventures in Exploring...on the Road

2010-08-25T11:26:00.001-04:00

Yesterday kicked off an entirely new adventure for me. After 30 years of calling myself and Oregonian, I've decided to take a huge leap and head east to Florida. I need more sun in my life, and maybe a little more Grouper too.

My first stop was in the quaint little town of Ashland, Ore. My only regret is that I arrived a bit later than I have planned. I descended upon the southern-Oregon town slightly after 6: 00 p.m. and was greeted by a bit of chaos; an enormous brush fire that consumed nearly both sides of the freeway and took with it 11 homes. What's more, it was happening right down the road from my hotel.

Quite the arrival, and it made the news this morning on the TODAY show. A dash of excitement as I head off on my journey, but I can't help but feel terrible for those who lost their homes. As of the time of this post, I hadn't heard of any lives lost.

My day was broken up nicely. I was able to stop and have a great lunch with my dear friend, Kelli Matthews.

We dined outside in the Eugene heat at Marché Restaurant at the 5th Street Market. One who adores a good burger, but who usually refrains, I decided to dive into the burger named after the venue. Served on a brioche bun with aïoli and awesome fries, I was set for my journey to continue on south.

Though so exhausted upon my arrival into Ashland, I couldn't miss out on exploring the sweet town so I headed away from the fire, across the freeway and back in time to the adorable spot that's home to the famed Shakespeare Festival. I didn't have much time, but quickly found a modern Thai joint that was situated directly across the street from Lithia Park. How perfect? The name was Sesame Asian Kitchen, and from the menu selection I read on the door plus a recent article they had hanging up written in the New York Times just in July, I decided this was a good bet. My choice? The Korean Ssäm. Quite a presentation -- the noodles were a bit much to eat around but I managed -- and quite delicious.

Cheers,
~JF

Produce and Provence

2010-06-21T15:00:00.000-04:00

I've been slow to emerge these last few weeks. Quiet honestly, these last few months. After too much time retracting a bit from the social scene, I decided to make an appearance out into the land of the living. But I won't lie, it wasn't hard to do with a few invitations that came across my inbox. And thank goodness for them, otherwise my endless nights of reliving the 'Sex and the City' series DVD collection, and watching reruns of 'Chelsea Lately' would never see the light of day.

Fitting for my late state: something old is born again.

On a recent Friday evening, I had the pleasure of attending a media opening for Produce Row Café. The well-established watering hole in Portland's industrial district off of SE Water Avenue had just experienced a bit of a makeover, and this night was its coming out party. I'll admit, I had never been to the original. I've finally come to terms that I'll never hit every individual food and libation spot in this city, so onward and upward.

When I entered the venue I was pleasantly surprised by its refreshed, yet cozy interior that still looks like it's been there for years. A large, solid-wood community table to the left, flanked with mismatched chairs and sweet, tiny vases of fresh flowers sits directly across the L-shaped bar that stares at patrons with its mirrored backdrop and row of brass beer spouts. The space is impressive in size, and intelligent in layout. From the bar, guests can flow to the community table or individual, two-person spots, then meander over to the comfortable sitting area with its vintage seating pieces that over look the majority of the space. And as the evening continues, and imbibers and eaters look for a more secluded area, they have the option of continuing on to high-backed, black leather U-shaped booths that lead the way to the cafe's amazing back patio -- which will, undoubtedly, be the place to hang if summer in Portland ever manages to make an appearance.

From a Cucumber Margarita to Nachos with Avocado Salad, Mozzarella Sticks and Pork Sliders (can we say, "pork confit?"), the introduction into the venue's menu was another pleasant surprise. Think bar food with some added thought from the kitchen to each dish. It's a location that's long-time, regular 'Norms' should welcome back with open arms, and newbies should check into real soon.

A perfect day for Provence.

What better way to catch up with an old friend than over one of the week's favorite meals: brunch? When my friend Joscelyn and I finally nailed down a day to reconnect she suggested brunch at Petite Provence off of Alberta. I was familiar with La Provence in Lake Oswego, but
had yet to try any of the other locations. Yesterday had to be one of the most dreary yet in Portland, but my mind quickly lightened up when I stepped inside. It was a madhouse, but the action brought liveliness to the scene and to my soul. I was totally enamored by it all: the French-cafe feel, the coffee counter that lay straight ahead, and, of course, the amazing pastry case filled with enough goods to keep a sweet-lover swooning for hours. The wait? About twice as long as we were told. The food? A plate that was more than enough, but left our tummies so happy. I had the savory French toast; and what an interested twist from the usual sweet treat it was.

Some other things I just loved this week...

An afternoon of education and tasting of olive oil out at Red Ridge Farms in Dayton. It was held at the Oregon Olive Mill and Portland Culinary Alliance members were given a special discounted invite. Who knew there was so much to learn about how good olive oil should taste? Admittedly, I learned I was a bit used to some varieties that, in truth, were known to be rancid. I guess the journey of educating and refining our palates never ends.
Lunch with a good friend at Kinara Thai Bistro in Goose Hollow. I actually tried something aside from chicken pad Thai, and enjoyed the cashew chicken with brown rice -- the most gorgeous brown rice I've ever scene.
Cocktails and catch-up time with the girls out in McMinnville. It had been quite a while since I was able to hang out with my long-time friends Carrie and Sheila. Sheila was incredibly eager to show off her cocktail making skills to Carrie and myself, who quickly learned we were truly guinea pigs for her mad libation creations. They were awesome, and I think she could quickly be on her way to cocktail-book stardom any day now.

Cheers,
~JF

If These Halls Could Talk

2010-05-18T02:14:00.000-04:00

A little over a week ago, I had the absolute pleasure of going back to the halls I walked just two years ago at Western Culinary Institute (now Le Cordon Bleu College of Culinary Arts Portland) to speak to a reluctant group of chefs in training about the importance of having the skills to write. I say reluctant (and maybe they all weren't totally so) as this group was in its classroom rotation at school for their Associate Degree. Basically, it was my firm belief that these kids would have preferred to be playing with fire in the kitchens upstairs.

When their writing instructor, Laurie Watson, contacted me, I was a bit nervous at first. Me, get in front of a classroom full of students and talk about my life in food writing? My life that's still working on itself? I did think it would be good for me as I'd never really given a presentation before, so I didn't take too much time responding.

To my surprise, I actually enjoyed putting the preso together. More often than not, I tend to get pretty hard on myself for how slowly this food writing life is coming together. I'm learning to practice patience more and more each day, but I'm definitely the type who prefers things move along much more quickly than they usually do. Anyway, as I was putting my thoughts together I did feel pretty accomplished from what I've done so far, and was glad that I had some good clips to show to the class from outlets like Citysearch and Tasting Table. I also enjoyed going into a section I had reserved just for them, which focused more on possible reactions like 'so, I just want to be a chef, I don't really need to write well'. For those reactions I was able to throw in the need to market and promote their restaurants, and that they might find themselves writing up their own menus or even drafting press releases about their venue's upcoming events. Ever want to write a cookbook? You bet they've thought about it. Did they have issues in food that they were passionate about and wanted to voice their opinions on -- salmon fishing, sustainability, organics, etc.? There are so many different angles and reasons to hone in on good writing skills. I've always believed that, even before my journey into food writing. If you can write, those skills can take you anywhere.

The opportunity to speak to those kids felt really nice, and I wasn't even nervous during the presentation. I guess it helps as it was one part about my experience and one part about a passion I have. From what I've heard that seems to be the secret to a good presentation. At the end of class, Laurie put out a newsletter of the school's Food Writers' Club for which I'd contributed articles to while I was a student there. The best part? As the students were leaving, one of them approached me and asked me for my autograph. He said, "You just seem like you're really going somewhere." Does it get any better than that?

Some other things I just loved this week...

A food writers' dinner at The Original. I'll never deny that the perks of being involved in the food scene are second to none. And, I'll never get tired of being invited to attend food events happening around the city. The dinner at The Original was to celebrate the venue's year-plus time in Portland as well as a redesigned menu. It was fun to see some familiar faces (very typical in Portland; a small town with a LOT of foodies running around in similar circles). Our menu included a three-course dinner that kicked off with welcome cocktails. The stand-outs bites for me?: Chicken & Ham Fritters with romesco sauce, Cattail Creek Lamb Meatballs with sofrito, olives, & a grilled baguette, and Fried Apple Pie with cinnamon ice cream, caramel and thyme. Delish.

Coffee at the new Public Domain. The coffee shop, located at SW Alder at Broadway, just opened at the end of April. I was invited there to meet up with Amy Brown of Seed Public Relations to finally introduce ourselves in person and just chit chat about the funny world we live in. Amy also does the PR for the spot. Cute place. Incredibly fresh, airy interior that doesn't set the stage for a coffeehouse full of laptops--kind of a nice change. Public Domain is the flagship brand for Coffee Bean International. The new spot prides itself on being a resource for educating patrons about brewing, cupping and just plain enjoying great coffee. Public Domain hosts some unique special events like public cuppings daily at 1 p.m., home brewing classes (first Saturday of every month beginning on June 5) and even happy hour espresso tastings every Thursday from 4 - 6 p.m. What's more? The staff there are an absolute delight and weren't shy in telling me how much they absolutely adore working there. Now that's something you don't hear everyday.
Getting the "ok" to move forward on my first write-up for the national foodie online site, Culinate.com. Clips continue to add up, and I like it.

Cheers,

~JF

Once Upon a Time...

2010-04-27T19:45:00.000-04:00

Once upon a time in the land of food, wine, all things artisan-made, all things handcrafted and all things delectable and grown in its glorious and bountiful backyard, the city dubbed the one of roses opened its arms and invited in those from all walks of life with one common goal: to listen, mingle and explore endless possibilities with like-minded individuals all in the name of food. The city was Portland, Oregon. And those gathered from the walks off life made up a group appropriately named the International Association of Culinary Professionals (IACP).

The New Culinary Order

This enchanted story of once upon a time, actually didn't happen that long ago. Last week from April 21 to April 24, The New Culinary Order descended upon Portland and created what many heavily involved in the world of food and drink may look back on as a fairytale. What began its first night with an unforgettable host city reception at Portland's The Nines hotel transcended itself into four days of seminars focusing on all aspects of the culinary world; which began in the wee hours of the morning, and led to late-night rendezvous that included intimate sessions with food industry stars and hush, hush dinner parties throughout the entire city.

Our Days and Nights

Daytime workshops held throughout the Oregon Convention Center, The Portland Art Museum, The Art Institute and many more delicious Portland venues took hungry attendees through sessions and workshops on topics such as: Hands-On Digital Food Photography with famed food photographer and blogger Matt Armendariz; Oregon Truffles with author and founder of Oregon White Truffle Oil Jack Czarnecki; Guerilla Marketing for Culinary Professionals with Virginia Willis; and Recipe Development with blogger and recipe developer Amy Sherman. Those wanting to learn lessons and sit in with experts partook in Night Owl sessions held nightly including: Reinventing Your Food Writing Career with Dianne Jacobs; Self-Publishing: A Story from the Front Lines with Jean Duane; A Culinary Conversation with Anne Willan and Virginia Willis; and Culinary Hustling with culinary entrepreneur and mogul Andrew Schloss.

Warning: Star Sightings Ahead

Like any lover of the food world, or one who is looking to find their spot within this incredible industry, I was, of course, star-struck throughout the entire week. There is something magical about meeting those whose books you've read and adored or have given you inspiration, or those whose recipes have delivered to you unforgettable eats, or thoughts have caused you to view food in a different way. The stars at this show proved no different. A list of A-listers who set foot in Portland last week (Off the top of my head. It's entirely possible that I'm missing a few): Ruth Reichl, Judith Jones, Madhur Jaffrey, Michael Ruhlman, Andrew Dornenburg, Karen Page, Virginia Willis, Anne Willan, Andrew Schloss, Kim Severson, Dianne Jacob, Jaden Hair, Brad Farmerie, and many more. I remember attempting to take about a million pictures of Ruth, or which none came out. The iPhone cannot be depended upon for everything.

Job Well Done

And I'm definitely not speaking about a filet. Congratulations to Portland's host committee, led by Mike Thelin. The conference was one that's conversations was off the charts on Twitter chatter (check out conversations at hashtag #iacp), and one that had many who could not attend in complete envy. It was one that raised the bar for future IACP conferences. I was happy to be here, happy to be involved with coordinating some of the events and as a volunteer, and so proud that it was in my home city. Honestly, there was no better place to be.

For my 'Some other things I just loved this week' section, I've picked out top highlights for me from IACP:

Some one-on-one time with the woman whose book, Will Write for Food, was the first guide I picked up on food writing, Dianne Jacob. I chauffeured Dianne to an event she needed to attend after one of her Night Owl Sessions. When I first picked up her book a few years ago, I can honestly say I didn't think I would ever be giving her a lift in the Jetta. Life is so fascinating that way.
Finally seeing Ruth. Murmurs began at the host city reception that 'someone just saw Ruth', but my eyes didn't make that a reality until Friday at the conference. I attended an intimate session where Ruth discussed her PBS series "Gourmet's Adventures with Ruth." It was so fantastic to listen to her discuss details of an episode we watched in the room with her, the trials and tribulations of filming, and her thoughts on bringing the series back post-Gourmet. One thing that stuck with me - aside from what a fantastic writer and editor Ruth is - is a) she has great hair, and b) she has a unmistakeable, deep voice. I loved listening to her talk. The series is still available and can be streamed online at www.gourment.com/adventureswithruth.
After four days of hearing about sightings of Michael Ruhlman sipping on cups of Starbucks, learning that the amazingly intelligent IACP host committee sent Ruhlman home with a bag of Stumptown. THANK the Lord for that one.
Being face-to-face with Judith Jones as she signed a bookplate for my copy of Mastering the Art of French Cooking. Judith Jones. Being so close to that kind of history caused my eyes to well up a bit. Wow, what a figure of culinary food writing history.

IACP 2011 will be held in Austin, Texas June 1-4. will you be part of the memories?

Some pictures from the week:

My best shot of Ruth

I left of Thomas Keller. Keller at the Awards Gala accepting an award for

best cookbook by a chef/restaurant: Ad Hoc

Ruhlman, Page and Dornenberg discussing the "Death of Recipes"

I'm a sucker for getting books signed

Cheers,

~JF

Worth the Wait

2010-04-05T15:33:00.000-04:00

It's always a blast having friends who enjoy heading out to try new places (or at least new to us) around town. I have a couple of groups of friends who love to venture out for Sunday brunch. Last Sunday, a handful of us took a trip over to the eastside to try what I've heard to be a brunch hotspot, Toast.

Now one thing about me and dining is this: I hate waiting more than 30 minutes to be seated. And when I called to make a reservation for our party of seven at Toast, I learned that the tiny venue did not take reservations - something that I hate. But I bit my tongue and decided to hang in there - warning the group ahead of time.

I arrived at 10:30 a.m. as the group decided on an 11:00 a.m. meeting time - thought I'd get there and begin the wait for everyone. The tagline of Toast is ...A neighborhood restaurant. And that it most certainly is. As I slid into my parking spot directly in front of the door at SE 52nd and Steele, I was greeted by neighborhood patrons sipping coffee and chatting at the outside tables in the dreary Portland weather. I entered the incredibly quaint, yet bustling, restaurant and put my name on the list with our party's headcount.

As I grabbed a menu and a tiny, vacant chair by the door, I couldn't help but take in the ambiance of the place. Toast is the epitome of a cozy, neighborhood haunt complete with one room of, I'd say, enough chairs to seat about 40 eaters, a counter that surrounds the kitchen and resembles the classic neighborhood diner, and a restaurant owner who ensures everything is running smoothly - from what's hopping in the kitchen, to making certain that those waiting at the outside tables continued to have fresh, hot coffee in their mugs.

As, one by one, our party began to arrive, I was visibly concerned about our wait time, and Donald, the owner, could see it. He was quick to put me at ease that we'd be seated as soon as possible, and that they do accommodate groups from six to ten people on a regular basis. Basically, they make it work. He also offered to get drinks started (and by drinks I mean Toast's famed Bloody Mary's) for those who were eying them from the get-go.

An hour-and-a-half after my arrival, we were seated. And we were so excited! The menu looked amazing, and even though we had all that time to look over it and decide, we were all still undecided on what to order. Our server, Tiffany's, explanation of a special brioche roll with homemade caramel sauce was enough to get us started, then we each did our own heads or tails and got a move on with ordering our chosen dishes.

Toast Bellinis for...toasting

Housemade Brioche roll w/housemade caramel sauce

Benny and the Mets; Toast's version of Eggs Benedict w/homemade English muffins

Housemade Brioche rolls w/ground sausage and scrambled eggs

Dismal Times - though I think not

The Occasional Hedonist - that's a sweet onion tart under there

Honestly, I forget the name but believe it was a pork special for the day

When the group finished devouring the unforgettable eats, I did have to ask them all one questions: Was it worth the wait? I received a resounding, "Yes" from the entire crew. Yes...it was worth the wait.

Some other things I just loved this week...

Happy Hour with the girls at Departure atop The Nines hotel. Departure is decidedly so not what people expect in Portland, but I look at it as a breath of fresh air. And I can't wait until the sun decides to make an appearance again along with it's most complementary friend - warmer weather. This place delivers an amazing view of the city and a prime location to sip cocktails and dine on artistically presented Asian cuisine while seated on top of the world. Ok, on top of the Rose City.

The receipt of my April issue of MIX magazine: Portland's magazine of food + drink. I opened up the April issue to find inside three articles from three of my most favorite Portland food writing Dames: Lizzy Caston, Ashley Gartland, and Andrea Slonecker. All totally original and inventive stories. Nice work, Dames.

Cheers,

~JF

Food For Celebration

2010-03-22T02:49:00.000-04:00

Making food for a means to celebrate is always guaranteed fun. This past week, myself and my family received some stellar news: my brother was appointed Principal of an Oregon school district, a position he's been working toward for quite some time. And a bonus, today was his birthday. We all got together in celebration tonight for dinner.

What better celebration food is there than pizza? I really am a pizza freak, as it's one of few foods I actually get distinct cravings for on occasion, regular occasion. And making it homemade really is so simple.

Pizza dough is actually quite easy to make, and you can find varieties that allow you to make it and use within a few hours, vs. having to allow it to sit overnight to rise. See this recipe here for a dough that will be ready to roll out in just over an hour. Otherwise, it can't get any easier than purchasing pizza dough from your local grocery store (like I did, shhhh), and even sometimes, your favorite pizzeria might sell you some.

If you're the indecisive type, making your own pizza might be a nightmare. Why? Because what you can top it with is just so limitless. Just let your imagination go. Making homemade pizza might be the best thing to make given the items in your fridge or pantry that you might need to use up. For tonight's, my two inspirations were simple for me to decide upon: A pizza Margherita (with fresh mozzarella, tomato sauce, proscuitto and basil) and a Greek-inspired pizza (olive oil, feta cheese, caramelized onions, roasted garlic and kalamata olives).

I won't lie, rolling out the dough did require a bit of muscle, but it was worth it. And the pies were a hit.

Pizza Margherita pre-baked

Pizza Margherita baked

Greek-inspired pre-baked

Greek baked

Some other things I just loved this week...

A chicken ramen noodle bowl at BIWA. I took the menu's advice and ordered it with the egg. The best ramen I've ever had. I can still taste it and can't wait to venture back for more.

Biwa's Chicken Ramen bowl

Spiced cashew nuts at the Veritable Quandry on Friday night before seeing comedian Chelsea Handler at the Keller Auditorium. I was sharing them with a friend and am certain I ate the entire bowl myself.

Two firsts: my first Peruvian brunch ever during my first visit to Limo. What a treat? I went with Breakfast in Bridgetown author, Paul Gerald, and some of his breakfast-eating posse. Great people, excellent food, and with great service. The waiter divided up our tabs (10 of them) individually, without having to be asked. Ok, that's rare in this town. Bravo, Don.

Cheers,

~JF

Appreciation

2010-03-16T01:35:00.000-04:00

And look at that. Just a few weeks in and I missed a weekly bloggy column update. Ok, by one day, but still.

Last week was a bit of a whirlwind as I was busy gearing up for a tradeshow for a new PR client I recently obtained. But, traveling to the tradeshow did spark some culinary interest. Mainly it was that of appreciation.

I was wise enough to refrain from snacking on the packaged, bland carbs given to us on the plane down to Anaheim, but upon arrival to my hotel room at roughly 7:00 p.m., I was left little choice but to order in room service for dinner. In a location surrounded by an insane amount of food chain establishments, I spent less than five minutes searching and brainstorming for alternative dining options that didn't involve calling 4115 on my hotel room phone. I surrendered quickly and just ordered a cobb salad off the menu. Really, how terrible could a cobb salad really be. Well...

Ok, I'm probably being a bit of a food snob here, but the salad was lackluster. The grilled chicken sandwich the night following was a bit better, but not by too much of a long shot. Lesson learned? My appreciation for Portland, it's restaurants and the food they dish up grew even deeper. Yes, from just two nights away. I love traveling, but my tummy is happy that I'm back home.

Some other things I loved this week...

Getting back to some good gastronomical lit. I've had M.F.K. Fisher's The Art of Eating sitting on my nightstand for a while now, and finally cracked it open. This is the 50th Anniversary Edition and includes her famed essays: Serve it Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me and An Alphabet for Gourmets. In a world of reading lots of online news blasts and choppy food writing, it's refreshing to be reminded of some true gastronomical lit.

"The Storm Over Salt" section in the Feb. 22 - Mar. 1 issue of New York magazine. I love all the different types of salt that's out there, am still very much a student of all the varieties and remain fascinated by them all.
Portland's March issue of MIX magazine; "Our French Issue." Really, is there any more to say? I read it from cover to cover on the plane, and cannot wait to make Editor Martha Holmberg's soufflé.

Cheers,

~JF

The Main Ingredient

2010-03-08T02:13:00.000-05:00

One thing that's fun, always interesting and almost a must when exploring the culinary world is utilizing an ingredient in a way that you wouldn't normally think to. I had the opportunity to experience this a couple of times this week.

On Tuesday I was invited (yes, writing about food does have it's perks) to a 'Pear Luncheon' at Lauro Kitchen. The luncheon was in celebration of chef Jennifer Buehler's winning recipe in the USA Pears Pear Panache contest. Each year, the Pear Bureau reaches out to national chefs in the fall (or the beginning of the pear season) and asks them to create their own unique recipes featuring...you guessed it...pears. Of the entries, seven recipes are selected and are featured each month through March. Chef Buehler won for her Braised Oregon Lamb Shank with Caramelized Bosc Pears and Shallots with Pistachio Cous Cous (pictured right). I got to taste the incredible dish as well as four other dishes featuring different varieties of pears. And, we even started off with a pear cocktail called "The Local": Aviation Gin, Clear Creek Pear Brandy, Rosemary Syrup and a slice of a fresh green Anjou pear as a garnish. A surprise that wasn't on the menu, but that was clearly a favorite of mine was a pizza with slices of red Anjou pears, mozzarella and proscuitto. I would have been happy with that alone!

Wednesday brought a similar idea, but with a sweet twist. The Portland Culinary Alliance (P.S. an organization I sit on the board for) held a dinner of chocolate indulgence and education at Le Cordon Bleu College of Culinary Arts Portland. The dinner featured doctor and author of the cookbook Good Food, Great Medicine, Dr. Miles Hassell, who took attendees through the benefits of chocolate in a healthy diet. Of course we were all ears to hear that we could have chocolate in our daily diets - in moderation and watching the calorie count of course. Our guest chef for the evening was David Briggs, chocolatier and owner of Xocolatl de David.

The dinner consisted of five courses where the main ingredient in each dish was chocolate. Think you'd pass out in a sweet, sugar high after such an evening? It didn't happen. The chocolate was so perfectly matched in each dish and paired so well with the savory elements in all. It was so interesting to see chocolate used in such a unique way. Chocolate vinaigrette with cocoa nibs in the salad? Crab bisque emulsified with chocolate? It was a delightful combo.

The moral of the story - the next time you go to utilize your favorite ingredient, think of what it might taste like in a dish that may be just the opposite of how you prepare it. Do you usually use something as a sweet treat? What would it be like as a main ingredient paired with meat?

Raleigh Cake with salted caramel sauce

Some other things I just loved this week...

Wine country...yes, again. It's going to be a heck of a season tasting Oregon wines and I'm happy to be kicking it off with our early days of sunshine we've been having. This weekend we ventured out to Carlton to some new spots I haven't been to before. Seven of Hearts winery won for its hospitality, and selection of artisan chocolates made right there in the store. Anne Amie winery won for the best wine and probably what is one of the most incredible views in all of Oregon wineland.
Brunch on Sunday at Meriwether's. I don't think there's much more to say. Meriwether's is always a Sunday brunch staple to me. And the weather was nice enough today to take in the scene on the covered, and heated, back patio. Perfection.

Cheers,
~JF

Friends + eats

2010-03-01T02:26:00.000-05:00

Sometimes there is nothing better than finding time in our days, evenings and weeks to catch up on some gossip and giggles and spend some fun moments with the girls. It's even better when it's done over good eats (and, of course, drinks!). Looking back at this week I had many opportunities for that.

Cocktails with a new writer friend at Bluehour kicked off the week just right, and lunch at Olympic Provisions with another writer/producer/foodie (though she despises that word) friend was a perfect mid-week break. Breakfast at Milo's City Cafe with my favorite Florida girl on Friday was a perfect end to the work week, and led into the beginning of a girls' weekend away at the beach.

It's always fun spending time with the variety of friends in my life, as, especially in the span of one week, I get to see the different personalities that they each have and get that opportunity to flex and express different sides of my personality as well. It's sort of like food in a way, right? The world provides us with a wide range of ingredients, cooking methods, traditions and flavors and we have the option of letting different aspects into our lives day in and day out.

The week was great, and I'm feeling recharged to begin a new one thanks to all the ladies!

Some things I just loved this week...

Lunch at Olympic Provisions. I had heard the hype for months ever since it open in late '09. I usually don't get wrapped up in hype all that much, but it was time to give it a try. I have to admit, I think I have a crush on O.P. The aroma of meat upon entering, the modern pub/meat counter environment, and the menu really caught me by pleasant surprise. I finally gave in to the smoked chicken salad on brioche with the beet salad, but cannot wait to return to try the pork rillete-filled hand pie, the homemade ham on demi baguette, roasted cauliflower, chickpea, sumac and parsley, roasted carrots with walnuts and cilantro pistou, and... Sigh...so much to go back and try. And the grilled apple-walnut bread that is served with honey? Honey, it is fantastic. So much so that I actually asked if I could take a loaf home. The server did inquire for me and say yes, for $20. Hmm. It was good, but I decided to refrain from throwing down a crisp Jackson for the delectable, sweet and savory carb. Photo courtesy of Olympic Provisions

A beach weekend with homemade quiche. Courtesy of my friend Susy, us girls were spoiled for breakfast on both Saturday and Sunday. It was a Martha Stewart selection that included a hashbrown crust, and Susy added her own twist by throwing bacon into the mix. It was perfect and kept us girls happy to hit the outdoors and take on the impressive Oregon beach weather we had.
Some news I failed to mention in last week's 'things I just loved'. My first article for Tasting Table came out on Friday, February 19. And this week, the write-up was featured in the online magazine's roundup for favorite February finds (or stories). It was fun to see my Word doc transformed into the online layout. Now, back to pitching more ideas to keep the fun going.

Cheers,

~JF

Longer Days and Sunshine

2010-02-21T22:10:00.000-05:00

When you live in a city like Portland, and you're a lover of the sun, weeks like the one we're having are like trying to find a bamboo toothpick in a haystack -- they're incredible tough to come by. And though the temperature is still a bit chilly, these bright blue skies and rays of sunshine paint our Portland faces with smiles and fill our heads with thoughts of what we know will be ahead.

For any Portland foodie who awaits the sounds, sights and smells of springtime in the Rose City, what lays ahead is famers' market season. The nationally recognized Portland Famers' Market at Portland State University opens on March 20, and the crew at PFM are welcoming two new spot this year where patrons can get their hands on all their locally grown, freshest fresh produce at Pioneer Courthouse Square and on NW 23rd Avenue at Savier. To read more about the new locations, click here. And for a list of farmers' markets all over Oregon, visit the Oregon Famers' Markets Association.

It pains me to say that our sunny days are short-lived for now. We have a couple of more days of seeing the big orange orb in the sky, but then it's back to rain for a while. Regardless, I'll continue to do what other Portlanders do and hang on for a few more months. The best days this city has to offer will soon be upon us!

Some other things I just loved this week:

A visit to the coffee shop formerly known as Sydney's. Sydney's shut down for a day or two a short time ago, but the space has been re-opened and dons the name Breken Kitchen. I was pleasantly surprised to see not much had changed in the transition, and was further surprised by a lovely chicken salad sandwich I dined on while spending an afternoon there with laptop in tow. Delish.
KOi Fusion tacos...in a bar. On Friday night I headed out into the Pearl with a friend for a cocktail and some eats. We went to check out the place formerly known as Studio 1. It's now KOi 1, which I learned was owned by the same folks that make their way around the city in the KOi Fusion Korean taco truck. Brilliant. Same great delicious eats indoors that makes for bar food unlike any other around town!
The James Beard Foundation semifinalist nominees were announced this week, and Portland represented in 12 spots. To read more, visit my update at Examiner.com.
Ah, Oregon wine country. It was an absolutely perfect weekend to head out to Dundee and visit some favorite - as well as never-tried-before - wineries for some wine tasting in the sunshine. I was impressed that in about four hours, four girls visited five wineries and even stopped for lunch. Wineries graced with our presence were: Erath, Torii Mor, Lange, DePonte Cellars and Sokol Blosser. The fabulous lunch spot - which has never disappointed - was Dundee Bistro. The wineries were great, but, hands down, the winner of the day was Torii Mor with it's friendly and energetic staff (Scott & Tina) that just wanted us to have a good time, and it's amazing wine. I haven't stopped thinking about its 2006 Late Bottled Vintage Port. It's only sold at the winery. I think I'll be making a trip out there soon to pick up a bottle. Unfortunately, the pictures I had taken of the day aren't uploading to Blogger at this time. All the more reason for you to get yourself out and visit the haunts yourself.

Cheers,

~JF

Sharing a Little Love

2010-02-15T00:32:00.000-05:00

On the evening of a day dedicated to love, it's easy to reflect on special loves of your life. And whether you're part of a perfect pair, or if you're single, you may go down memory lane of past loves, or simply think of the other things in your life that bring love and joy to you as the weeks go by.

What better day, then, to take the blog in a slightly new direction. This blog that, believe it or not, has many times been on the potential chopping list of things to let go of in my life. But somehow I just can never completely and permanently *dispose* of what I've written here - though the frequency of posts seems to grow less and less. But I love it. It's my blog and I just can't let it go. Today it's my Valentine, and my gift to it is a new commitment to posting. Once a week. My thoughts are to approach it as a weekly column, or reflection, of what I'm thinking about in this great big world of culinary stuffs, as well as of a few of the things that stood out to me during the week. So here we go for weekly column post number one. Happy Valentine's Day.

When I was thinking about today I couldn't help but think about special people in my life, my friends and family - those who bring lots of laughs to my days and nights. Naturally, many of those laughs and memorable times take place over food, either at some one's home, or out at a favorite city venue. I'll admit lately that it's usually the latter of the two. This thinking took me back to a post I read a month or so ago from film critic Roger Ebert. It was a post he had written on his column at the Chicago Sun Times regarding his what may be the most crippling piece of his battle with thyroid cancer.

Due to multiple, extreme surgeries, Ebert can no longer talk, drink or eat. He can't eat. His body receives food through a tube. He can only communicate via a computer.

The post he wrote was incredibly touching as it reflected on what he missed most about eating. It wasn't necessarily the taste of an incredible meal, but the company he kept and conversations he had while dining. Ebert can no longer truly participate in the act of dining with groups of people, and sharing in the conversation and laughter that is undoubtedly a guarantee when you're with those who are special to you. The article is lengthy, but I highly recommend reading it by clicking here.

I'm a huge believer that eating isn't always about the food. Sound crazy coming from a former culinary student? Maybe, but there are many times when I'll be out with people who I feel are just looking to be critical almost the very moment they walk in to a place. To those people I say: relax. Take in the ambiance, the mood, the way you feel, and most importantly, pay attention to the company you're with. In all honestly, you may very well forget how absolutely delectable that braised beef short rib was, but the conversation will linger on (hopefully) in your memories for years to come.

Some other things that I loved this week.

A Velvet Painting cupcake from Cupcake Jones. I love cupcakes, but rarely eat them. I had been craving one for a little over a week. While walking in the Pearl with a friend last week, I decided that day was the day. I hopped in to Cupcake Jones and never looked back. It was an absolute delight and made my day - possibly my week.

Photo courtesy of Cupcake Jones

Purchasing my own jar of Nutella. I've had Nutella in crêpes at restaurants, but I've actually never purchased my own jar. I splurged this week. I'm still trying to decide if that was the best idea. If you're a lover of the chocolate and hazelnut combo, it is truly heaven on earth.

Giving a bag of dark chocolate hearts to a boy *friend*. A friendly gesture I couldn't resist when I saw the bag at Elephant's Delicatessen on SW Park. He's a good friend and loves dark chocolate more than any man I know. Maybe more than any woman I know. I thought he was going to tear up. It was sweet.

Cheers,

~JF

Brown Butter with Cream

2009-11-15T17:22:00.001-05:00

Night two.

Prior to leaving the condo, I made certain my clothing ensemble for the kitchen at Lucy's this time around was more appropriate than the previous night of high-heeled boots and a long wrap sweater. Tonight's was simple: jeans, a long-sleeved shirt and...my Eastland clogs. Definitely not appropriate for city wear, but absolutely perfect for the kitchen (and they are just about the most comfortable pair of shoes I own. Truth be told, I enjoy the times when I sneak out to run errands and choose function over fashion with these babies). Oh, and one more item. Though he half jokingly asked me if I had my chef's uniforms from class, there was no way I was going to let chef Bryan catch me off guard during my next visit to the kitchen. I grabbed my chef's jacket on the way out.

I was running slightly later than I planned. It was Friday night and I assumed the kitchen would be a bit more active versus the last night I visited; a Tuesday. Parking was a bear in NW, but I finally snagged a spot about four blocks from the restaurant. I shuffled up the dark streets of NW Portland to the back door, this time feeling like a part of the crew and walking right in.

I entered and was greeted by a bustling back room. It was close to 5 p.m. so the kitchen was definitely in happy hour mode, and approaching Friday night dinner time. I also noticed that the crew had increased by two: Nate, a transplant from Jacksonville, Wyoming, who'd been with Lucy's for three months; and Haley, a culinary student at Oregon Culinary Institute who was in her fourth week in the kitchen with chef Bryan crew.

"Do you know what you want to do with your culinary degree," I asked the wide-eyed intern.

"I'm not sure yet. There is so much out there to do," she replied.

Yes, my dear, yes there is so much that one can do with a culinary degree, I thought...

Nate was busy constructing a gnocchi dish. I noticed chef Bryan called it "Parisian" gnocchi.

"What in the world is Parisian gnocchi?" I asked.

"It's a gnocchi that's made with pâte à choux instead of potato," he answered quickly.

Ah, I remembered pâte à choux, and the recounted the times I had made it in class to create profiteroles. It's also a common dough used to make eclairs and begneits. Incredibly versatile, and apparently used to make gnocchi in this kitchen.

"Oh, I remember pâte à choux, but can't remember exactly how to make it," I said.

Without hesitation, chef Bryan rattled off measurements of the ingredients for the pâte à choux as well as cooking instructions. Right then and there. Right off the top of his head:

"You need 600 g of flour, 1200 g of milk, 1 lb. of butter and about 16 - 20 eggs. Heat the milk and butter and combine - almost like a roux (a butter and flour mixture that is heated until it takes on a slightly golden-brown color), but not as brown as a roux. Take the mixture off of the heat and, one at a time, add in the eggs, stirring with a spatula until the mixture pulls away from the edges."

Yeah, that's pretty much how I remembered it too.

Keeping the thought of the dining experience at the front of his mind, Bryan mentioned that they needed an amuse bouche for the evening. An amuse bouche is somewhat common in fine dining establishments. It's a little mouth teaser that is sent out from the chef as a one-bite wonder that is meant to wet the appetite. A pre-dinner treat, if you will.

"Jen, what should our amuse bouche be tonight?" he asked. "We have some chicken confit that we can use for it."

A bit thrown off, but not wanting disappoint, I shouted back, "The chicken confit (chicken cooked in and preserved in it's own fat), crème fraîche, bacon and chives."

"No bacon as we already have a dish that has bacon in it," Bryan said.

I see some wild mushrooms and suggest those.

"No, too expensive," Nate responds. "We want something that we need to use (won't go to waste) that isn't too expensive, but that will be pleasing and special to the diners," he explained.

Bryan proceeded to construct something. He added some chevre cheese and heavy cream to a saucepan and stirred until the combination looked like white frosting. He took some toasted ciabatta that the kitchen had, added a dollop of the chevre/heavy cream mixture, some chicken confit and topped it wth a currant and a sprig of fresh greens.

"Here, try this and let me know if you think it's good enough to be an amuse bouche," he said to me.

It was a bit on the heavy and bland side and needed to be "brightened" up. I found that I was hesitant to critique his work, but sort of mumbled that it needed some brightening.

"A fresh squeeze of lemon?" I added.

In the end it was decided: ciabatta as a canapé, crème fraîche, chicken confit, currant and fresh greens.

The night went on and the kitchen was definitely more active than before. Mike, the owner, walked in.

"Oh, you are here tonight. I wasn't sure," I said as I greeted him.

"Are we open?" he asked.

"Yes," I said.

"Then I'm here," he said with a grin on his face.

I spent a large part of the night just keeping myself out of the line of fire (ha, sort of a pun intended) and sat and watched as they worked their magic. Nate was making an abundance of the gnocchi dish as well as a goat cheese ravioli. I had seen that before and it looked amazing.

"Do you want me to make you a small plate?" he asked.

"Oh, maybe just one," I said.

"Well they come with three raviolis to a plate," he replied.

"Ok, yeah, thank you, Nate," I accepted, promising myself that I would only eat one ravioli.

It was delectable. Triangle raviolis filled with goat cheese and topped with the most buttery, nutty sauce.

"What is this sauce you on the ravioli you made me," I asked.

"Brown butter, brown butter with cream," he replied.

I literally stopped mid-bite and looked up with a sly grin on my face.

"So a 10-mile run for me tomorrow then?" I fired back.

"Yeah, pretty much," chef Bryan replied without hesitation.

I had noticed that with every dish that they constructed, sauce played such a huge role. Bryan had mentioned that before his arrival, the kitchen would typically use just a couple of sauces, usually tomato-based, for their dishes. Now, it seems there were at least five sauces that were crafted to uniquely fit each dish. I tasted a few. A rabbit and oxtail sauce used for the gnocchi was absolutely divine. I could devour it like a soup.

Being the writer, I told Bryan that we should develop a book on sauces for today's home cooks. He handed me James Peterson's Sauces: Classic and Contemporary Sauce Making. It had it all in it, but I still thought it might be a bit too ambitious for some home cooks who just want great basics.

I continued to flip through the book as the crew prepared for a 16-plate order, listening to the kitchen communication while skimming through the pages. I came across something Bryan had highlighted in the introduction of the book that made me stop and think:

"No amount of book learning can provide a substitute for hands-on experience." James Peterson

Yeah, pretty much.

Cheers,

~JF

The Back Door

2009-11-08T17:02:00.000-05:00

For anyone who has been following this blog, or is just one of many important friends and family in my life, you've heard me say - numerous times - that when I decided to sign my life away for eight months of Le Cordon Bleu culinary arts training it wasn't for the goal of becoming a chef. No, life in the kitchen would be way to tough for a girl like me. The heat. The sweat. What would become of my foundation, my mascara, my perfectly flat-ironed curls? And there would certainly be yelling. I don't do yelling. Don't all chefs have outrageous outbursts that emulate those of chef Gordon Ramsey?

But during the past year and a half after earning my diploma and exploring the world of food writing - plus other avenues in the arena of all things culinary - something continues to intrigue me.

There are not too many things that can hold my interest for an extended period of time. I get bored. My attention is short-lived. My mind wonders, and I tend to move on. Quickly. But one thing keeps toying with my mind.

That kitchen.

What goes on day in and day out? Is it really that hot back there? Is the chef really going "Gordon Ramsey" on the line cooks?

I've kept in close contact with a former culinary school classmate of mine who's quickly worked his way through many of Portland's esteemed restaurant kitchens just in the short time since we left our kitchens at school. Just a few weeks ago, he was named Chef de Cuisine at Lucy's Table. His name is Bryan Szeliga; chef Bryan, pardon me. I couldn't have been more thrilled when I heard the news of the opportunity he was given. I was even more thrilled when he offered me a chance to come 'hang out' in the kitchen with him.

Last week I reached out to Bryan as I was doing some research for an article I was writing for an industry publication. He suggested I stop by the restaurant to chat with him about my questions a bit more. We confirmed via text.

Me: I'll try and come down by 3:30/4. Is that too close to dinner service?

Bryan: See you then

I arrived at the front door at NW 21st and Irvine slightly after 4 p.m. It was locked.

Me: I'm outside. Door is locked.

Bryan: Back door

At that exact moment I looked up and saw the bartender preparing the bar for the evening. We both froze as we realized we knew each other. She is the wife of my Pilates training. I had almost forgotten she worked a Lucy's part-time until the moment I saw her. What followed was about 30 seconds of sheer confusion and conversation through the locked, glass door.

"Jennifer?" she asked.

"Stacy?" I replied back.

"Yes."

"What are you doing here?" she asked.

"I'm here to talk with Bryan, your new Chef de Cuisine."

"You know Bryan?"

"Yes, we went to school together," I answered.

She motioned for me to walk around building,"Come around to the back door."

And I did. And when I arrived I was met by Lucy's owner/chef, Mike Conklin.

"Hi," I said. "I'm Jennifer, I'm here to see Bryan."

Mike greeted me with a friendly smile and guided me through the back door and into the kitchen.

Having come from running miscellaneous errands all the day, I was clearly not dressed to be in a restaurant kitchen. Tip toeing with my high-heeled boots through the back entryway and onto the wet, rubber mats I finally met up with Bryan and giving him a long-overdue friendly hug while admiring his crisp, white chef's ensemble. I clutched my big purse and held my over-sized wrap sweater tight to prevent it from unraveling into anything it shouldn't have, found a corner next to a row of culinary reference books and set my things down - big wrap sweater off, short-sleeve V-neck shirt revealed. Now, I was ready for some exploring.

Bryan first led me on a tour of the kitchen and explained to me some of the things he'd changed around in his two short weeks at the venue. There was the modest walk-in fridge with shelves full of milk, cream and large cubes of butter. And sitting outside it, tubs of dry goods like potatoes and onions. Down the short alley-like hallway was another stash of goods, these the vinegars and oils and condiments.

After the quick tour, Bryan needed to get things prepped for dinner service and we chatted as he worked at the stove and coordinated stations with his line cook. He wasn't yelling.

The owner had been in and out of the kitchen, and during one visit, reminded Bryan that a local publication would be by around 5:30 p.m. to snap some photos of select menu items for an upcoming edition. A food photo shoot? I thought. Another behind-the-scenes view of another aspect of the food world that I love so much. I picked an excellent evening to come by.

As the time grew closer to the dinner hour, the action in the back grew as well. Bryan and I were chatting about questions I had for the article, and all the while I was shifting from one wall to the other, dodging the servers and owner as they were shuffling things around and getting prepped for an active evening in the dining room.

And the evening went on. The photographers for the local publication arrived and I watched as Bryan and his line cook, Rojellio, created the dishes that were to be shot. Once each dish was finished, I'd follow it out to the "set" and watched as the photographer shot and the dishes were transformed into works of art for print.

And after a few hours of 'hanging' with the crew at Lucy's, watching the kitchen guys dance effortlessly on the line, venturing to the front of house to witness the photo shoot and the action at the bar and the diners in the restaurant, one thing was a constant. My face held a permanent grin. The evening's happenings captivated my interest. I was fascinated by how every one's role was played with ease, and how all the details just continued to come together behind the scenes.

Bryan mentioned to me that the next time I visit, to please wear my non-slip shoes and more casual attire. He asked if I still had my chef''s uniforms from school days and I, hesitantly, said yes as I remember those black and white checkered pants. I immediately told him those pants would not find themselves back on me again. He held a smirk on his face and told me to hang on to at least on pair - in the event that I wanted to venture around to be a part of any other kitchens in town. I left Bryan and his staff, who had all graciously welcomed me into their space for a few hours, and headed out to the front.

I said goodbye to Stacy and Maggie, the other server on site for the night, and said a quick 'thank you' and goodbye to Mike, who was in the middle of a tasting with a couple of wine distributors. He asked if I enjoyed the few hours I spent at his venue, and I quickly said yes. He welcomed me to come back at any time.

And I shall.

I think the adventures in exploring the culinary world is about to reach an entirely new level.

Cheers,

~JF

The Onion

2009-09-24T13:02:00.000-04:00

When I was younger, my brother often times played the role of the gourmet chef in our kitchen at home. He was, and still is, a master at the stove, the barbecue and basically anything that involves heat coupled with fine ingredients that causes anyone's mouth to drool.

There was one dish, however, that I had a tough time getting past: his scrambled eggs. Why, you ask? He would add an ingredient to his version of the classic breakfast treat that - in my opinion - should not come near, or be an addition to, one of life's breakfast staples: onions.

I remember my reaction as I took my first bite of the fluffy, lightly yellow colored goodness that lay on my plate. It was sprinkled with freshly shredded cheddar cheese that added a bit of color and a sharp bite to the dish. And then came an added sharpness to the bite. No, it wasn't sharpness, it was more like a crunch. A crunch that came from small, translucent white cubes that were dispersed throughout my scrambled eggs. They were hard and released a flavor that seemed to burn the tiny hairs in my little nose. What in the world?, I thought as I maneuvered one of the crunchy pieces toward my lips with my tongue. Upon unveiling the little creature I realized that it was, sure enough, an onion. Not my cup of tea. I finished the remainder of the scrambled eggs, picking out the little flecks of white cubes in the process.

Fast forward to present day and I can't really tell you when my taste buds changed their minds, but I'm almost certain it had something to do with my first experience in cooking French Onion Soup. I continue to enjoy the flavors and harmony of textures, and especially the taste of the caramelized onions in the famed French soup. I adore onions now; sautéed, roasted, and my favorite, caramelized.

I've seen recipes that instruct caramelizing onions in various ways: some with red wine vinegar, herbs and salt and pepper, others with olive oil, butter and a splash of sugar. I've found it best to keep it simple with a basic combination of olive oil, kosher salt, white pepper (you can use black if you wish, but I'm beginning to incorporate white more and more into cooking) and onions. Some like to add sugar as they say it gives even more caramely goodenss and a bit more of a crisp texture, but I could take it or leave it. The process of the onions caramelizing produces plenty of natural sugars itself.

Here's my recipe for my most favorite way to devour onions.

Caramelized Onions

Yields 1 cup caramelized onions

2 1/2 tablespoons Olive oil

6 cups White onion, sliced crosswise in 1/4-inch half-moon slices

1 teaspoon Kosher salt

1/4 teaspoon White pepper

In a large sauté pan, heat the olive oil on medium-high heat until the olive oil is warm, or projects a glistening, shiny look to it. Add in the sliced onions and stir around to coat them evenly with the olive oil. Add in the salt and pepper. Turn the heat down to medium and let the onions cook in the pan, stirring occasionally. You'll notice the onions begin to turn brown, which signals the caramelization. Continue to cook the onions, stirring occasionally so the slices don't burn, until the onions are cooked down and have turned a dark caramel-brown in color, about 25 minutes.

Caramelized onions are great served atop many delectable items like pizza or bruschetta, and can be mixed into soft cheeses like goat or cream cheese for use in a dip. My decision for how I would savor my caramelized onions today? Atop scrambled eggs in my breakfast sandwich.

Whole-wheat toast, goat cheese, scrambled eggs, caramelized onions and sprinkled with dill (I would have used chives, but was out. Use chives.)

Cheers,

~JF

Book Review: Cooking for Mr. Latte

2009-09-01T23:38:00.000-04:00

Embarking on the adventure of a new relationship can be exciting, scary, tummy twisting and heart thumping. Pair that with a passion for culinary adventures and a professional life dedicated to the romance of food, and you've got a foodie swaying in the joys of a new love + delectable eats.

In Cooking for Mr. Latte, Amanda Hesser (food writer for The New York Times) takes readers on a personal journey of her courtship with Tad Friend, a writer as well. Amanda's inner-voice call for refinement of her dining companion's food sense on their first date to Tad's impressive home-cooked meal for Amanda are just the beginning of a journey of good food, deep relationships with family and friends and the joys of sharing with the one you love.

And as any good culinary temptress would know, what's on one's plate plays an enormous part in the mood and memories that make the story, and so the author includes key recipes at the end of every chapter; totalling over 100 recipes with a recipe index at the back of the book! Some that stood out include: Almond Cake, from Amanda's soon-to-be mother-in-law, Elizabeth; Rigatoni with White Bolognese, from a dear friend, Heidi; and what she calls the 'baking project for two' Poached Peach and Almond Tart, a recipe adapted from Cook's Illustrated and one that Amanda cooks with Elizabeth.

It was an enjoyable read to come along for the ride as the beau was integrated into the family and friendships and vice versa as Amanda was shipped off to weekend getaways with Tad's family. Though there were times throughout the book that seemed to take away from the relationship and focus more on the family and friendships, and even some of Amanda's solo travel, but that showcased Amanda's openness to invite even further personal relationships into the story. And speaking of solo, Chapter 6, 'The Art of Dining Alone', was brilliant.

A fun read for anyone who loves falling in love; with courting and culinary adventures in tow.

Cheers,

~JF

Bon Appétit!

2009-08-07T22:31:00.000-04:00

I will admit, I have been waiting for this day all year. Today was the day I've been referring to as the day the 'Movie of the Year' comes out.

"Julie & Julia" is a story based on two people. One, the beloved Julia Child who taught an enormous amount of American home cooks the basics of French cooking techniques step by step. And the other, Julie Powell, an unsatisfied, thirty-year-old secretary stuck in a dead-end job in the government sector who decides to cook her way through all of Julia Child's recipes in Child's Mastering the Art of French Cooking, which sends her on a mission to cook 524 recipes in 365 days.

I remember Julie Powell's book fondly as it was, literally, the first book of gastronomic literature that I had read that made me laugh until I cried, and awakened me to the fact that there is more to food literature than simply cookbooks. It was one of the books that caused me to make the decision to attend culinary school and work toward a career in food writing.

I believe the fact that I read both Julie Powell's Julie & Julia; 365 days, 524 recipes, 1 tiny apartment kitchen, and My Life in France by Julia Child, allowed me to utterly enjoy the film. Director Nora Ephron did a wonderful job of capturing both woman's lives and interweaving them throughout the movie. And Meryl Steep was a perfect Julia Child. It really was amazing, I thought, how similar the two women were. Both looking for a purpose in life. Both having a love of good food. One aspect of the film that came home to me more so on screen than in both books was the support of both women's husbands. Paul Child, played by Stanley Tucci, and Eric Powell, played by Chris Messina, were both a delight. I think Paul Child could have been the most perfect man on the planet, and Tucci played him to a tee.

I don't know if it was the recent weather shift in Portland going back to its typical cloud-covered sky, or the fact that I snuck out and viewed a matinee showing of the film today, but for some reason, I had a deep craving for some French Onion Soup (or Soupe À L'Oignon). Well of course you know what comes next. It seemed absolutely fitting to make a batch exactly as Ms. Julia would see fit from my own copy of Mastering.

As the soup is cooking tonight (per Julia's recipe, she clearly states to expect about 2 1/2 hours of cooking time. Wow.) I'm maneuvering back and forth from my kitchen to my laptop thinking about the film and writing this post. Though I had been thinking about the movie for a few months and brainstorming what foodie friends would be fun to attend with, in the end I decided to sneak away and go see it alone. Why you ask? As I had stated above, this book was a huge turning point for me and my decision to attend cooking school to become a food writer. To be honest, the film was sort of bittersweet for me. Times are so different two years later it seems and much has taken me off track over the past year and a half. It was interesting to me as in the movie, Julie Powell was truly a writer, but could never accept that she was a 'real' writer because she was never published. I often feel the same way. I write. I did a time-intensive piece on the basics of French cooking for a division of Barnes & Noble that will, unfortunately, never be published due to a complete shutdown of said division. And I do have this blog. But it's the more widely read publications that we (writers) are of course shooting for. I still have yet to be published in one of those famed pubs, but am in a position now where I'm finally back to focusing on pursuing it further, and I believe I'm closer than ever.

Oh! The timer has gone off...again. Per her recipe, I've reset the timer about 3-4 times (for the caramelized onions, beef stock simmer, crusted French bread, and, finally, to melt the Gruyere cheese). But now, it is finally done!

Before I dive into tonight's creation, there is one further thought I had about the movie. In the end, I believe both stories are about two women who wanted more out of life. They wanted purpose, they wanted something to 'do' that was of significance to them and possibly to the world, and they wanted to see their dreams come true. And in my book, that's a perfect formula for...well...a life worth savoring.

Oh, Julia. This. Is. Delightful...

Bonjour, and Bon Appétit!

Cheers,

~JF

A Mixology Competition for...the Upcoming School Year?

2009-07-28T10:51:00.001-04:00

On Monday, July 27, the sun beaming down on the city of Portland caused temperatures to hit record highs in the 100s. That was an even deeper incentive, I thought, to attend an event centered around some of Portland's finest distilled spirits that would be concocted by a few of the city's most creative mixologists, served cold, and most likely both shaken, and stirred.

Hosted by the Oregon Bartenders Guild (OBG) and held at Hobnob Grille in SE Portland, the OBG Mixology Competition challenged six Oregon bartenders to create their own signature drinks in a two-round competition utilizing Oregon-crafted spirits all in a benefit for Schoolhouse Supplies, a school supply store that offers free educational materials for Portland-area teachers.

The chosen mixologists: Bradley Dawson, Belly Timber; Sue Erickson, Ping; Kinn Edwards, Aqua (Corvallis); Evan Zimmerman, Laurelhurst Market, Jacob Grier, Carlyle; and Alison Dykes, Lincoln had one week to develop two cocktails, each made with a specific Oregon spirit. The cocktails would be judged in two rounds by all attendees in the categories of presentation, taste, aroma, and originality.

The bar stools were full and the restaurant's booths fashioned eager attendees waiting to sip our three-ounce samples of each creation. All situated behind the bar's counter, the bartenders appeared to be a team of one as they all pitched in and assisted one another prepping pours and passing out libations of each cocktail one by one.

A few of the competitors awaiting Round 1

The evening's featured Oregon spirits

The featured spirits of the evening (not necessarily in this order):

12 Bridges Gin

Portland 88 Vodka

Rogue Spirits Dark Rum

Suake River Stampede

Worker Bee Honey Spirits

Ransom Old Tom Gin

And the evening continued on in that fashion. As we continued to sip samples (which seemed to grow larger than three ounces by night's end) and enjoy Hobnob nibbles, the conversations grew, laughs became more prominent, and all in attendance appeared to enjoy a fun night for a great cause.

I must say I was blown away to see some labels that I had previously never seen. It was a fun exploration into Oregon spirits that truly brought home the fact that Portland (and Oregon in general) is not only a mecca for fabulous food, but also an incredibly viable player in the boxing ring of delectable spirits.

A few more pics from the night, including the winners!

Bradley Dawson explains his first concoction to the crowd:

the Strawpocolypse Balsamic Redux made with Elemental Vodka

Sue Erickson introduces her Sunshine in My Soul

(and that's exactly what it tasted like!)

Made with Martin Ryan Vodka

Jacob Grier describes his Vigallager made with Organic Nation Gin

Round 1 cocktails on display

The night's Third Place Winner!: Bradley Dawson

Second Place!: Evan Zimmerman

And First Place went to...

Jacob Grier of Carlyle

All bartenders in a perfect end to the competition, the celebratory toast.

Fun night for an excellent cause.

Cheers,

~JF

The Sights of Saturdays

2009-07-18T18:08:00.000-04:00

Saturdays, by far, are my absolute favorite day of the week. Probably for most, it's the first official do-whatever-you-want day of the week. Mine tend to vary from getting up early for 8:00am Spinning class to just allowing myself a slow morning and letting the day take me wherever it decides I should go.

Today was the slow morning. No alarm set. Woke up when the body was ready. Made a nice cup of hot water with lemon. Gave the condo some needed attention, and then sat and pondered what the day would bring. We've been so lucky (in my opinion) to have some gorgeous sunshine gleaming down on the Rose City for a few weeks now, which lead me to believe that my day would take me on some adventure outside. And it did.

I will admit that I don't always get to my local farmers' markets as often as I should, but I have made it to a few over the past couple of weeks. I'm just not sure that there is anything else that can inspire a food lover like a visit to an amazing farmers' market. The sights of ultra-fresh, local produce and incredible eats never fail to leave my jaw nearly hitting my chest, and my eyes dancing at all there is to look at. Below are some snapshots I've taken from some visits to the Beaverton and Portland Farmers Markets over the past couple of weeks. Take a peak, and make a visit soon...before the sun goes down.

Could these be any more gorgeous?

Italian artichokes, grown in Tillamook. Beaverton FM.

And the baby Italian arties

Beets. I've had many roasted beet salads lately.

I need to buy to make roasted beets at home.

Beaverton FM.

Fresh basil. Beaverton FM.

Wild and crazy fresh garlic. Beaverton FM.

I think these are Mitrula mushrooms.

I failed to jot down the name.

Portland FM.

The most gorgeous tomatoes.

Honestly, people were just gawking at them and asking if they were real.

Boy were they a pretty penny, though.

Beaveton FM.

Always elegant hydrangea.

Lots of lovely florals available too.

Portland FM.

Cheers,

~JF

Back to Basics

2009-07-12T23:03:00.000-04:00

Often times it seems I find myself in a routine spending night after night enjoying happy hours and late-night dining out in restaurants. Though fun and an absolute must-do activity in the city I currently call home (Portland, OR), the non-stop ingesting of delectable cocktails and highly praised happy hour food around town can wreak havoc on the body.

I remember just a couple of weeks ago it seemed that my body literally said, "Stop! Fresh fruit? Fresh vegetables? Feed them to me." So I decided to listen, and for the past few weeks have been working my way back to basics; eating fresh fruit, vegetables and lean proteins. It's a nice change and one that always reminds me of how good just the basics can be. And (yes, I know this may sound a bit nerdy) it can actually be fun tasting, say, broccoli that's drowning in cheese sauce and an avocado without the salty, high-fat tortilla chips to dip with.

Tonight I was craving something light and simple for dinner. In my cupboard I remembered I had a stash of some dried white beans (Il Fagiolo di Controne) from the Controne region of Italy. They are produced by Michele Ferrante and imported into the U.S. via RITROVO SELECTIONS (full disclosure: RITROVO is a company that I've done public relations work for). These beans are unique in that they only require a 2-2.5 hour cooking time. Usually dried beans call for an hour of soaking prior to cooking. A friend of mine, Catie, who also works for the company, insisted I give them a try and promised, just as the packaging said, about 2.5 hours cooking time and I'd be good to go.

She was right, and they were great. I simply opened the air-tight package of beans, added them to a pot and covered them with cool water. I brought them to a boil and then turned the heat down to low and let them sit for 2.5 hours, without disturbing them even once.

Controne beans waiting to be cooked

Viola! Just 2.5 hours later

I decided to finish them off with a little extra virgin olive oil, a few slices of avocado, some Parmesan shavings and a sprinkle of sea salt. Delish. They were a perfect end to a Sunday evening.

Simple pleasures

How basic can you get?

Cheers,

~JF

Serendipity

2009-07-10T14:18:00.001-04:00

If you've followed my blog for a while you know that I'm pretty honest when it comes to expressing my need to be re-inspired, reinvigorated, renewed. I tend to allow life to take me off track, and well, I've just learned it's the way I am. It happens, and more often than I'd like to admit, I need to come back to refocus on what's important.

But I'm always looking to get back, and truly stay on a road that delivers passion and joy to my life each and every day.

I've been reaching back out to the foodie world after a stint back in the real world at a PR firm. Though my recent employer was a great place to work, I feel that I can be honest and just say that the work I was doing just wasn't fulfilling. I'm now back freelancing in PR and looking to do more writing as well as exploring the other pathways in the food world.

In an effort to keep my mind learning I decided to contact my former culinary school, Western Culinary Institute, to inquire on auditing some classes. As I was chatting with the gentleman on the other end of the phone he had mentioned that my name sounded familiar. And then he figured it out. I did an interview for a Success Story about why I had come to WCI, and they use it now in new-student packets that they send out to let prospective students see that there are many reasons why people choose to attend culinary school. I had heard of this, and, of course, remember doing the interview, but didn't recall ever seeing the published version. He sent it to me; there is a link to it below.

It was so refreshing to read and caused that light bulb that's been so dim for so long to go off in my head. It was definitely what I needed to read.

Learning, exploring, and sharing my experiences in the culinary world is just simply where I'm suppose to be. I'm very happy to be finding my way back.

Cheers,
~JF

Le Cordon Bleu Schools Success Stories ÃƒÂ¢Ã‚â‚¬Ã‚â€œ Jennifer Fields

Shared via AddThis

A Really Goode Fit

2009-06-18T17:25:00.000-04:00

For the past two years you've followed me as I took you on a journey throughout my rigorous training in culinary school, as well as my adventures in exploring the culinary world around me.

Now the next step has come. I've officially applied to vie for the spot of the Murphy-Goode Social Media Correspondent at Murphy-Goode Winery in Sonoma, Calif. I couldn't be more excited as the job is an absolute perfect fit, and I know it's the right next step as I move along on my journey of writing about food...and wine!

Update 6/20: The videos have been updated on the Murphy-Goode site. You can view my video here: http://www.areallygoodejob.com/video-view.aspx?vid=ism0mz_Fino and cast your vote.

I look forward to taking you through the world of Murphy-Goode.

Cheers,
~JF

Turning the burners down

2009-04-26T22:51:00.000-04:00

I'm coming up on the two-year anniversary from when I started this blog, which began just as I made the decision to attend culinary school here in Portland, Oregon. I've documented my journey through school, my desire to write my way into the world of food writing and my random explorations into the culinary world.

Over the last few months my postings have been a bit sporadic, and the content has shifted away from what I've truly wanted it to be. I've decided to officially call a hiatus and take a break from the blog and refocus on a few other things in my daily life.

In the meantime, for any of you who are on Twitter, you can follow me here: www/twitter.com/savor, where I'll continue to post my musings in 140 characters or less with foodies from all over the globe.

I will be back with laptop in my lap and more adventures to document along the way.

Until then, happy eats and remember to savor every little bit life that comes your way each and every day.

Cheers,
~JF

Getting it right from the top

2009-03-11T23:49:00.000-04:00

A native Californian and still a worshiper of the sun, I oftentimes get blue in the gloom of Portland's dark, cloudy and rainy days. Trust me, I spend countless amounts of time day dreaming about the perfect part of the world to relocate to and bask in 80-degree, sun-drenched weather day in and day out.

For now I'm Portland-based, and with my recent focus over the past couple of years to the world of food, I could not think of a better place to be. I sit within 25 minutes of Oregon's burgeoning wine county, about an hour from it's one-of-a-kind coastline that sits to the west, and can go east for an hour to reach it's snow-draped mountain peaks and log-cabin resorts.

In between sits the Willamette Valley which boasts an incredible myriad of local perveyors that haunt our award-winning collection of restaurants, local grocery stores and area farmers' markets. We're in one of the most fortunate locations in the United States that has the ability to savor an abundance of locally grown and locally produced high-quality foods right in our own backyard.

That's why I have to admit that I was a tad proud after reading an article today that I stumbled upon at the New York Times online. Since Day 1, our new first lady hasn't held back on communicating her thoughts for what she expects to come out of her new kitchen.

If you've been paying attention, you've probably noticed since the first day she took stage--those incredibly toned biceps! And I've heard that her husband (our new leader of the free world) still is quite religious in keeping his morning running routine. This family is fit and is very outspoken in their promotion of a healthy lifestyle. What's more, the Mrs. is a huge supporter of using locally grown fresh fruits, vegetables and overall more nutritous products being served in the White House, and across the nation.

From the NY Times article:

In a speech at the Department of Agriculture last month, Mrs. Obama described herself as “a big believer” in community gardens that provide “fresh fruits and vegetables for so many communities across this nation and world.”

To read the full article click here.

Photo by Keven Lamarque/Reuters

The story also stated that locally grown goods have been served in the White House for quite some time under the last administration. For some reason it just wasn't touted. It's a great stance that's being taken from the top by our country's leaders to communicate to the rest of the nation the importance of eating locally and healthfully. Looks like change just continues to chug along these days...

And for me, for now I'll stop my whining about the cold days and grey skies. The rain leads to gorgeous summers, lucious greenery and lots of colorful fruits and vegetables that I get to enjoy all year round--and at best during the spring/summer farmers' markets! As for the sunshine and 80 degrees? Those conditions will continue to scream, PTO (Personal Time Off)!

Cheers,

~JF

Time for happy hours and cocktails

2009-03-08T23:44:00.000-04:00

Now yes, I know it seems that everywhere we turn we're faced with some terrible news that we're in a recession, that business are closing left and right and that we might as well bury our heads under our pillows and forget about seeing the sunshine of hope ever again.

Well, for me, that last part is just too ridiculous for words. I think that it's this time where it's more important than ever to get out, spend some time with good friends and take some weight of those stressed shoulders with some good food and spirits. And in turn, support the local economy...just a tad.

Below are a couple of good excuses to get out and give yourself that much-needed break you deserve. Round up a few friends, family members, or your significant other and go spend some time with a few smiles on your face.

Nostrana restaurant recently introduced a new $5 or less happy hour menu featuring savory plates from its hand crafted, local menu offered every night of the week from 9 p.m. 'til close.

The menu includes wine, beer, authentic wood-fired Italian pizzas, the signature Insalata Nostrana and more.The perfect dinner for two for less than $20, Nostrana's happy hour menu boasts carefully selected wines and full-size entrées - culinary treats that won Executive Chef Cathy Whims a James Beard semi-finalist nomination this year.The complete happy hour menu follows below.

l'ora dell'aperitivo - happy hour
Pizza Margherita - house-made mozzarella, tomato and basil - $5
Pizza Marinara - tomato, garlic and oregano - $5
Charcuterie - selection of artisanal and house-made meats with accoutrements - $5
Insalata Nostrana - radicchio and Parmigiano-Reggiano, rosemary and sage croutons in a Caesar style dressing - $5
Olive Plate - $3
Bar Nuts - $3
From the rooster bar:
Moretti pale lager - $3
Hales' Red Menace amber ale - $3
Campari & soda - $4
White or red wine by the glass - $5

Nostrana's Happy Hour is available nightly from 9 p.m. to close with a one-drink minimum. Nostrana is located at 1401 SE Morrison, Portland 97214. For more information call 503.234.2427 or visit Nostrana online at http://www.nostrana.com/.

House Spirits Distillery, makers of Aviation Gin, have been running a series of Wednesday-night happy hour events the distillery calls Recession Proof Mixology (RPM). Every Wednesday, the House Spirits crew visits a different venue around Portland. The talented bartenders at each venue mix up some of the most unbelievable cocktails you'll ever taste with House Spirits' locally produced libations. Throw in the restaurant's happy hour menu and you'll experience a fun evening of food and drink that won't break your bank.

This week's RPM will be hosted at Bar Avignon located on SE Division Street in Portland. The evenings usually run from 4:00 p.m. to 7:00 p.m., but I'd suggest calling as each venue's time may be different.

RPM is hosted every Wednesday night, and the venue changes each week. The group plans to continue RPM through 2009. Those of you on Facebook can visit the list of upcoming restaurants where you can catch RPM by typing Recession Proof Mixology in the search box in the top right-hand corner of your profile page. Or for further information on the next RPM contact matt@housespirits.com.

Cheers...literally!
~JF

Around Town

2009-03-04T09:56:00.000-05:00

With Portland's restaurant scene burgeoning at the seams, it's a wonder how so many places stay top-of-mind with those looking to fill their growling appetites. Below are two unique programs that would catch any foodie's--or pet lover's--eye from a couple of female chefs on Portland's long list of "Ones to Watch" that I wanted to share.

Commercial~
Jenn Louis and her team at Lincoln are at it again. Louis recently launched a series of three-course dinners that range from $25 to $30 per plate and puts 12 lucky diners on 12 plush stools around her kitchen table for an up close and personal, and I'd say special, dining experience amongst the magic that happens behind the scenes.

Diners can call ahead and reserve a single spot at the table, or reserve all 12 spots for a group of their most favorite foodie friends.

From Lincoln:
To make a reservation, please call 503-232-4675. Here's this week's dinners.

Thursday, March 5: $25
Arugula with blood oranges, pear, almonds and citrus vinaigrette
Pork shoulder with soft polenta and roasted onions
Chocolate slumpcake with nibs and crème fraiche

Friday, March 6: $30
Roasted beets with fromage blanc and salsa verde
Bourride of clams, mussels, true cod, potatoes and fennel
Chocolate espresso cake with maldon salt and crème fraiche

Saturday, March 7: $30
Fried fennel with lemon aioli
Puree of cauliflower soup with porcini charlotte
Braised flank steak with olives, red onion and potato gratin
Almond cake with poached pears

Sunday March 8, $25
Chicken curry with chickpeas and garam masala
Green cabbage with mustard seeds and ginger
Apple and carrot raita
Basmati rice
Naan
Vanilla ice cream with butterscotch

Did she say braised flank steak with olives, red onion and potato gratin? I think I also saw two of my favorite words used together: lemon + aioli? Sign me up!

Dinners start at 7 pm. Please call 503-232-4675 for reservations.

Space is limited; if you find yourselves without any dinner plans late in the day, they may have some last minute cancellations.

"TLC" Pet Mingle
The second special event I recently came across was from chef Courtney Sproule, mastermind behind Portland's din din dining series of intimate dinners hosted at a variety of the city's venues. Sproule has joined forces in a collaborative effort with local photographer Tim Gunther, Liz Kay, owner of I Walk the Vine wine t-shirt company and Will West, a local singer-songwriter.

The collaboration is a benefit for Dove Lewis, Portland's nonprofit emergency animal hospital.

What's more? You get to bring your pet and have your picture taken--with your pet--by Tim himself. And this mingle comes at an unheard of cost--just $10! Ten dollars to bask in food and wine pairings from Sproule, have your pic taken with your best friend and get exclusive access to Liz's designs? I need to borrow a pet!

Further information from Sproule and team:

Pet Mingle
Saturday,
March 14th
3:00 – 6:00 PM

an afternoon of good food, wine,
live music & photography

· Portland photographer Tim Gunther will capture you & your pet.

· Wine & food pairings by din din's Courtney Sproule.

· Live music by singer-songwriter Will West.

· Silent auction – music, food, wine, vet packages.

· Trunk show with I Walk the Vine apparel.

Ticket proceeds will benefit Dove Lewis Animal Hospital.
Tickets are $10 - this includes all of the above!
Limited amount will be sold so buy early.

Where:
Tim Gunther Studios
917 NW 19TH, suite E
Portland OR, 97209
½ block south of Lovejoy

Purchase tickets by clicking here
Or call 503.547.5833

Get out and enjoy what's going on around town!

Cheers,
~JF

Portland Farmers' Market

2009-02-28T12:11:00.000-05:00

Oy! The time is nearly upon us. I was perusing the Travel Portland site yesterday looking through the city's calendar of events. There I saw it. The kick off of the Portland Farmers' Market, held in the PSU park blocks, is just a few weeks away.

The PFM is such a fun way to enjoy the beauty of downtown amidst the hundreds of local vendors who participate. The market also features fun events like guest chef demonstrations, which add even more liveliness to the scene.

Photo from 2008 Portland Farmers' Market

The market runs from March through December, and admission is free.

Cheers,
~JF

Iron Chef potluck: battle winter squash

2009-02-22T13:58:00.000-05:00

A La Cuisine! That's usually the phrase hailed to officially begin the challenge of Iron Chef America on the Food Network. Translated, it means 'to the cooking' and is the big hint that begins the furry of running at mach speed in the kitchen to make award-winning cuisine.

A few weeks ago I received an Evite invitation to an Iron Chef potluck. How inventive and fun, I thought! We would be provided with the secret ingredient just a few days before the party, as well as the specific dish we were to prepare. I will admit, when I first received the invite, I was a little nervous. True, I had done my own Iron Chef (Black Box) at school, which served as the final test in my formal culinary education, but it's been a while since I've cooked for competition reasons. Would there be more pressure given the fact that I am actually a culinary school grad? What level of creativity did I expect of myself? Or should I just go with the 'simple is best' scenario?

Iron Chef potluck, battle: winter squash.

We received the secret ingredient Wednesday evening (the potluck was scheduled for Saturday). Winter squash? Lovely. I love squash as there is such a huge variety available, and throughout all seasons. And, my dish was a soup or salad. I thought soup was sort of the obvious and, to be honest, what most people would turn to. I decided on a salad as I thought it would lend itself to a more colorful, interesting presentation.

My squash of choice? Acorn. I love the deep green, sometimes green with orange mixed in, outside of this member of the gourd family. And the orange inside makes for a gorgeous site roasted or grilled.

I immediately thought back to a recipe I once saw for an Acorn squash and Gorgonzola pizza by Giada de Larentiis. What she did with her Acorn squash for the pizza was my inspiration for how I would cook mine for the salad. Note: as this was something I was putting together on a whim, some of the measurements below are estimates.

My ingredients-
For the squash:
2 1.5-lb Acorn squash
4 Tbsp Sugar-free maple syrup
2 Tbsp Olive oil
TT Kosher salt
TT Freshly ground black pepper

For the salad:
7 oz Baby romaine lettuce
1/3 C (or desired) Black currants
1/3 C (or desired) sliced almonds
1 ea Fennel bulb, cut lengthwise into paper-thin slices
Vinaigrette:
1 C White truffle balsamic glace
1/2 C Good olive oil
1/4 C White wine vinegar
1/4 tsp Granulated sugar
1/4 tsp Kosher salt
1/4 tsp Freshly ground black pepper

For the squash, preheat over to 375 degrees. Take the Acorn squash and cut it lengthwise in half. Scoop out the insides to make a hollow center. Lay the squash flesh side up and cut crosswise making 1/2-inch half-moon slices. In a bowl, whisk together the maple syrup, olive oil, kosher salt and fresh ground pepper. Place the sliced squash in a large bowl and drizzle the maple syrup mixture over the. Gently toss with a spoon, or the best kitchen instrument; your [clean] hands. Lay the maple mixture-covered squash flat on a non-stick baking sheet and bake for 20 - 25 minutes.

While the squash was baking, I prepped the other ingredients, which quite honestly, did not take too long. With the fennel bulb, I cut off the green roots and sliced the white part lengthwise into paper-thin slices. I set those in a bowl of cold water and kept them in the fridge until I was ready to dress the salad. I made the vinaigrette by combining the white truffle glace, olive oil, sugar, salt and pepper and whisking while I drizzled in the olive oil. The salad was rinsed and spun dry in a salad spinner and the almonds were store-bought sliced.

Once the squash was ready, I removed them from the oven and let them rest until they were cool enough to pick up. I removed the flesh from the delicious insides and cut each piece into roughly 1-inch chunks.

Once the squash cooled even further, I began to assemble the salad. The squash was absolutely wonderful warm, but I was hesitant to add all of it as I thought it might contribute to wilting the salad greens. Also, I planned to not add the dressing until just before serving for the same reason.

Voilà! Iron Chef potluck salad acorn squash ready to go!

I arrived at the potluck 30 minutes late, of course, but was somehow not the only one behind schedule. There were other courses already cooking in the host's stove and the house was smelling absolutely amazing. We were all so eager to see what each had done.

Upon taking our seats and a graciously assembled and decorated set of tables dressed to hold a party of 15, we were immediately provided with score cards. Wow, this is serious! Each dish will be scored one by one.
Below are some shots of the other dishes. Sadly enough, I failed to confiscate my scorecard back, hence my lack of remembering what each dish was.

The Amuse Bouche

The Appetizer

The Salad

The Main Course

The Desert

And the winners of Iron Chef potluck were...
3rd Place...potluck Appetizer!

2nd Place...potluck Amuse Bouche

And 1st Place went to...potluck Acorn squash salad! I was too excited, couldn't believe it and was so honored.

Me and my prize: a HUGE tub of margarita mix and two freezer-bound mugs!

It was fun getting back in the kitchen again for what was a friendly competition. The potluck was a riot and such a great idea for a fun dinner party. I'd highly recommend creating a version of it for your next home get-together.

Cheers,
~JF

The five-second rule

2009-02-19T00:51:00.000-05:00

The five-second rule you ask? What in the world does the five-second rule have to do with food? Everything! The five-second rule is the end-all be-all that determines whether or not one can go on devouring whatever it is that sits on his or her plate. The five-second rule--ingrained into our minds since childhood--is the one thing that saves us from having to admit clumsiness, having to get up from the table to get a new eating utensil, having to endure a speed-bump interruption of the satisfying act of dining...

This evening I attended an event for a culinary organization I belong to, the Portland Culinary Alliance. Though a fun time mingling and getting to know the myriad of acquaintances in attendance a bit better, the eating of food and sipping of libations was, at times, sort of a challenge. At one point in the evening I was sitting with a sparkling wine glass in one hand and an appetizer plate on my lap when one of my new most favorite people was chatting with a couple sitting next to me. It was Cole Danehower, Co-Publisher and Wine Editor of Northwest Palate magazine. Cole is the type of person who one meets and instantly wants to become best friends with. He's incredibly knowledgeable about all things wine, humble and just an all around fun guy to be around. Am I gushing? I told myself I wouldn't gush. Honestly, I have been around Cole more than once and I really do want to be his new best friend. Am I reaching stalker level? Ok. I'll stop. Anyway, back to drink in hand and plate on lap...

In the mist of attempting to juggle the contents in my hand and lap, my fork slid gracefully off of my appetizer plate and onto the floor between my black-heeled boots. I quickly leaned forward and remarked, "Oh! Five-second rule!" And you know what? My new best friend defended me. Not only was Cole gracious enough to assure me I wasn't completely nuts in regards to the the five-second rule, he proceeded to tell me that there was actually a study done not long ago that proved the five-second rule to be--pretty much--true! According to Cole, the study reported that five seconds is about the longest amount of time an item can remain on the floor until a harmful amount of bacteria accumulates on it. Five second or less, you're good with a light rub against a napkin.

Upon arriving home I had to check this out. I Googled "Five-second rule" and sure enough, I received a few links that discussed the claim. One happened to support it, the other was a bit more cautious.

According to a study discussed briefly in The Boston Globe in May 2007, students at Connecticut College conducted research involving the dropping of food and whether or not it could pick up the "rogue" bacteria. I'm not for certain why they chose to focus in on rogue bacteria, but that was the bacteria of choice for these researchers. They came to the conclusion that patrons could actually wait as long as 30 second, pick something up off the floor and still eat it without obtaining harmful bacteria. Now even I think 30 seconds is a bit too long, my friends. Five seconds, ok, but 30? Yikes.

The second study I came across was posted in The New York Times, also in May of 2007 and written by Harold McGee. His article referred to a study done by Clemson University. This study was a bit more conservative and basically stated that harmful microbes are all around us; on the ground, on our tray tables on the airplane, in the air. The conclusion of the article was more of use your own judgment, but rest assured you'll be inputting some type of bacteria into your mouth!

The five-second rule. Who hasn't come across it? It's just a part of our dining culture don't you think?

Keep enjoying those good eats, just try to wax the floor beforehand!

Cheers,
~JF

A pre-book review: Hometown Appetites

2009-02-17T13:12:00.001-05:00

It was about two years ago that I began my love for great food writing. It started with Julie Powell, then led to Ruth Reichl, M.F.K. Fisher, Anthony Bourdain and so on. The list of food writing talent out in the world today is truly endless. I've always enjoyed great writing, and that combined with the ability to take something as simple as food and transform it into an entertaining piece of prose that relates its most minute details into our everyday lives is so fascinating to me. It's what brought me here, to this page, to this blog, to this life I so wish to achieve.

Needless to say, I was overjoyed when I received an incredibly sincere Christmas gift from my sister and her boyfriend this past holiday. It was a book called Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. I was ecstatic! Another gastronomic lit book to dive into! But I will totally admit that my immediate thought post excitement of receiving the book was, "Who the heck is Clementine Paddleford??" How could I? An aspiring food writer and lover and eager student of all things culinary not knowing one of the most famed food writers to have ever set pen to paper? For shame! Well, come to find out I wasn't the only one. It seems poor Ms. Paddleford somehow got pushed aside amongst the swarm of up-and-coming food writers to take shape in the U.S. But I for one believe in searching out the forgotten and bringing forth a rebirth...or a comeback. Ms. Paddelford passed away in 1967, but that doesn't mean her spirit and talent she delivered can't still be known and discovered today.

I haven't dove too far into the book thus far, but can provide a recap of what lies ahead in its contents...

Clementine Paddleford is said to be the first food writer who truly captured and defined American cuisine. Her travels took her to just about every imaginable spot across our great USofA. She was a columnist for the New York Herald Tribune and This Week magazine and enjoyed a successful career that spanned from the 1920s to the 1960s. She wrote to an audience that grew to 12 million readers a week, and in 1953, Time magazine named her the country's "Best-Known Food Editor." And my favorite part-or what I'm looking most forward to reading-she is said to have written 'smartly, sassily, and with unerring enthusiasm about the pleasures of regional American food.' Emphasis on the smartly, sassily part.

A quote from Clementine Paddleford from the book:
"I have ranged from the lobster pots of Maine to the vineyards of California, from the sugar shanties of Vermont to the salmon canneries in Alaska. I have eaten with crews on fishing boats and enjoyed slumgullion at a Hobo Convention. [I've]chawed on cuts of fresh sugarcane in Louisiana, and eaten roasted young goat in San Antonio and roasted fresh truffles flown in from Italy at the Four Seasons in New York."

In just that one paragraph you seem to have explored quite a life in food, Ms. Paddleford. I'm salivating and looking forward to diving in, reading and taking in the amazing life you lived.

Cheers,
~JF

2009 List of Culinary Trends

2009-02-15T22:43:00.000-05:00

I recently came across this press release from Epicurious.com. Epicurious comes out with an annual list of what it predicts to be the coming culinary trends for the new year. It was released in December so I'm a bit late, nonetheless I thought it was a fun read to see if the culinary online publication's predictions were on so far. What do you think?

And eh hem, Portland, Maine the new Portland, Oregon. I don't think so! There is only one Portland in this USofA!

Epicurious.com Releases Annual List of Culinary Trend Predictions and Reflections
NEW YORK, Dec. 2 /PRNewswire/ -- Push the Thai menu aside, and make way for Peruvian food. Epicurious.com, the premier award-winning food site, has released its annual list of food trend predictions for 2009. Epicurious.com editors think you'll make more dining decisions based on value, see noodle shops open alongside sushi restaurants, and notice a surge in smoked flavors as opposed to fried.

Epicurious.com makes the following culinary predictions for 2009:
-- Peruvian is the new Thai: You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Cantonese, Japanese, Italian, French,and British immigrants. Pisco Sour, anyone?

-- Noodle Bars are the new Sushi Joints: With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen, udon, or soba shop in your neck of the woods,there probably will be soon.

-- "Value" is the new "Sustainable": These days,the economy dictates our cooking and shopping decisions. Bargains are in,no matter where they come from.

-- Ginger is the new Mint: Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin-Mule, and Ginger Smash)are bubbling up at places like the Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York.

-- Smoking is the new Frying: You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders (Eben Freeman at Tailor in New York, for example)are smoking their bourbons, and chefs, recognizing the national craze for BBQ flavor, are smoking more than just salmon and ribs: nuts, salts,even smoked steelhead roe (at Chicago's Alinea). Who says smoking's bad for you?

-- Regional Roasters are the new Starbucks: It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland,Oregon), Blue Bottle (San Francisco), and La Colombe (Philadelphia).

-- Portland (Maine) is the new Portland (Oregon): Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start.

-- Rustic Food is the new Molecular Gastronomy: Wacky weird-science cuisine that requires fancy-schmancy equipment doesn't necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback again.

-- "Top-Rated" is the new "Critic's Pick": Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think?

For a complete list of the best food trends this year, log on to: http://tinyurl.com/5u2udn.

Epicurious.com, a CondeNet site, is an award-winning food Web site that incorporates more than 35,000 professionally tested recipes from the premier brands in food journalism, 50,000 member-submitted recipes, and Web-exclusive original content from Epicurious.com editors and leading food authorities around the world. Epicurious offers a wealth of articles and tips focused on cooking, entertaining, wine, cocktails, and shopping.

CONTACT: Allison Braley (212)790-4487 allison_braley@condenast.com Epicurious.com
CONTACT: Allison Braley, +1-212-790-4487, allison_braley@condenast.com

Web site:http://www.Epicurious.com.

Going Home

2009-02-14T15:47:00.000-05:00

A move in 1981 brought me and my family from southern California to a little town about 26 miles south of Portland called Canby. I did pretty much all of my growing up there, and although I live closer to the rose city these days, my parents are still there. And, of course, as any loved, adored, perfect child, I hardly ever venture out to visit them. Oops.

A scheduled trip to my doctor on Friday had me staying at my parents' for a couple of nights this weekend. It's always nice to go home no matter how far away you are from the parental unit as it's so simple to step right in and feel so immediately comfortable. The other thing about going back home? Some good old comfort food. And not just the over-the-top, highly fattening, overindulgence kind, but the familiar brands and packaged goods that you only see when you go home.

I always get a kick out of discovering certain products in the house that I don't necessarily buy now, but remind me of when I used to live there with them: Yoplait yogurt, Pringles(R), Welch's grape juice (one of my favorites!), Cambell's Chicken Noodle Soup and Nilla Wafer cookies.

To make my first night with them totally complete, my mom sealed off a home-cooked meal of chicken, rice and corn on Friday night with one of the best childhood desserts ever, one that is so incredibly simple to make and that we all love still today; banana pudding with Nilla Wafers. Yay!

I helped my mom put the batch together as the kitchen began smelling like warm, vanilla pudding. The dish takes just four simple ingredients: milk, Jello Cook & Serve Vanilla Pudding, Nilla Wafer cookies and about four bananas.

She takes one 4.5 ounce box of Cook & Serve Jello Vanilla Pudding and cooks it on the stove as as per the directions on the box (stirring it in three cups of milk until the mixture comes to a boil).

While the pudding cooks on the stove, she begins to fill a large ramekin bowl with the contents that make up the yummy bites within. She first covers the bottom of the bowl with a good layer of the wafers.
Then a layer of sliced banana.

Then another layer of wafers and so on until she reaches to top of the bowl. By this time the pudding is complete on the stove and it's time to to pour over the bananas and wafers. Once all the pudding has been poured in she'll shake the bowl slightly just to ensure all the pudding gets through the layers of banana and wafers and makes it to the bottom. She'll then take a few wafers, crush them and sprinkle them on top. This gives the dish it's attractive little presentation.
The dish can be eaten warm as the pudding cools slightly or refrigerated, we all like it still warm-the flavor of the vanilla is still so prominent then.

As always, the dessert was perfect, and hanging out with the parents for a couple of days delivered a few laughs as well.

Some random pictures from home. I couldn't resist...

Little me and my mom

Little me and my dad

It's always fun to go home.

Cheers,

~JF

Tidbits on the Oregon Truffle

2009-01-31T18:47:00.001-05:00

On Friday evening I had the pleasure of dining with a good friend at one of North Portland's most prized new culinary hot spots; Lincoln Restaurant. Our choice of libations and delectable eats made for a memorable and scrumptious evening. But the one item that continued to stay on my mind throughout the night and into the next day was the white Oregon truffle. Served shaved and sprinkled over a caramelized onion tart with a small arugula salad and pecorino cheese, the truffle shavings were a nice surprise to the dish. The salty/garlicky flavor was an absolute treat for my taste buds.

But what kept me thinking about the truffles were their local quality. First of all, truffles are the fruiting bodies of a species in the genus Tuber of the mushroom family. Possibly the most well known spot for the cultivation of truffles is in France, with Italy most likely a close second. Let's hear it for the Pacific Northwest, specifically Oregon. With its climate that is known to be similar to that of France (which also delivers to us some fantastic grapes: think Oregon Pinot Noir/French Burgundy), Oregon might well be the most nascent location for the cultivation for truffles outside of Europe.

In fact, the weekend of having Oregon truffles on my mind was serendipitous. This weekend in Oregon marked the Fourth Annual Oregon Truffle Festival. Hosted in and around the Eugene area, the Oregon Truffle Festival is held in celebration of the Oregon truffle as it reaches its peak ripening season. The festival is the first of its kind in North America and attracts chefs, growers, truffle harvesters and culinary aficionados from all over the region to share in their love for the highly sought-after fungus.

White Oregon truffle shavings
Photo courtesy of John Valls from the Oregon Truffle Festival website

I was a bit behind in learning about the truffle fest this weekend, but was intrigued to continue digging in to a little more research about them. From one of my most trusted culinary resources, On Food and Cooking by Harold McGee:

They're typically a dense, knobby mass, ranging from walnut- to fist-sized or larger. Unlike mushrooms, truffles remain hidden underground. They spread their spores by emitting a scent to attract animals-including beetles, squirrels, rabbits, and deer-which find and eat them and spread the spores in their dung. This is why truffles have a musky, persistent aroma-to attract their spore spreaders-and why they're still gathered with the help of trained dogs or pigs...

Don't let the spores/dungs/spreaders/etc. scare you! The truffles truly are a delicacy when lightly incorporated into the right dish.

More from McGee:
The flavors of black and white truffles are quite distinct. Black truffles are relatively subtle and earthy...white truffles have a stronger, pungent, somewhat garlicky aroma thanks to a number of unusual sulfur compounds. The flavor of black truffles is generally thought to be enhanced by gentle cooking, while the flavor of white truffles, though strong, is fragile, and best enjoyed by shaving paper-thin slices onto a dish (like the one I had!) just before service.

Because of their high cost, truffles are used sparingly. White truffles are generally served raw and shaved over pasta or salads. White or black truffles may also be shaved thin and inserted into meats or underneath the skin of poultry. As a way to add the flavor of truffles without the steep cost, truffle oil is often used in many gourmet dishes.

To learn a bit more about Oregon truffles and even information on the 2010 Oregon Truffle Festival, visit: http://www.oregontrufflefestival.com/tickets.html.

Cheers,
~JF

Cutting Mangoes

2009-01-29T00:18:00.000-05:00

There's a place close to my office where I venture to often to grab a fresh salad and a side of fruit. The place is called Salad World and I remember one day, not too long ago, when I included some fresh chunks of mango in my little fruit cup.

The flavor was amazing. And the texture? The most perfect ever. I've always had a tough time purchasing perfect mangoes. For me they're usually too hard and a bit more on the bitter side than I'd prefer. I've even tried allowing them to develop for a few extra days in a paper bag on the counter: still no luck.

My other challenge with mangoes? Cutting them. Every time I place a mango on a cutting board and reach for my chef's knife, my mind is suddenly taken back to chef Tina's International Cuisine class where she showed me, and I'm sure more than once, how to successfully cut up a mango. I was baffled, as were many of my peers in class. Do you peel the outside first? I tried to slice through with my knife, but it gets stuck in the middle. Chaos. And even to this day, I continue to consider it a roadblock. Apparently her excellent instructions did not stick to my poor memory.

The other day I asked my fellow Facebook friends how they cut up a mango. I received a few responses from some good friends which led me to believe that I could soon be on to successful cutting of the one mango I had sitting on my kitchen counter.

Angela confessed right away: "I get the frozen chunks from Costco. Lazy, huh?"
Well, not totally. I responded by saying I too often purchase a bag of the frozen cubes for my morning protein shakes.

Martin added in: "Start by peeling the outside with a potato peeler, works every time."

Carrie chimed: "I cut them in half, cut the yummy insides in a checker board pattern, push on the outside skin to pop it inside out and cut off the chunks."
Ok, that just sounds absolutely logical and way too easy!

Denise supported Carrie's system, but said she cuts hers: "In thirds."

But how do they cut all the way through? That is my big problem. Denise said by using a bigger or sharper knife or giving it an extra day or two of ripening.

Well ok then. I was ready to go.

So I took my mango and placed it on the cutting board. I grabbed my chef's knife and introduced the two. And away I cut. I will be honest, I think this mango actually sat a little too long, but that means it should have been easier to cut, right? Not so my friends.

Honest, I tried with all my might, but there was no way that knife was getting through. Is it not sharp enough? That would be a disgrace! Did I not allow it to mature in its brown paper bag long enough? The skin was beginning to wrinkle, how much longer did it need?

I didn't spend too much time and energy trying to cut through and carve out perfect-looking orange cubes, but instead went my normal route: I stand mine on it's head and run my knife in a curving motion from top to bottom. Similar to how some might peel an apple I guess. This delivers longer slices versus cubes.

In any case it was absolutely delicious; almost up to snuff with Salad World's amazing mangoes.

So as my case has always been to be on an exploration of the culinary world I will happily add mangoes to my list for both finding those which are perfectly ripe, as well as playing around with the best ways to dive in a savor the gorgeous fruit.

Let the adventures and exploration continue.

Cheers,
~JF

Oh the Weather Outside is Frightful...

2008-12-21T22:35:00.000-05:00

I believe those words are the beginning of the lyrics. I never noticed the "frightful" in that song before. Though I don't know if we actually hit "frightful" today in Portland, we were pretty darn close. Most of us around the Rose City and it's metro areas have been snowed in for over a day now. The weathermen were finally spot-on and the arctic blast made its way to us this week, and particularly this weekend.

A snow-drenched bush outside my front door

Ice-covered branches outside the condo

I will admit, however, that I was a bit disappointed today when I discovered that the gorgeous white powder hindered the delivery of my Sunday New York Times. I adore a slow Sunday morning with a cup of coffee from my new French press, a breakfast that takes more than three minutes to put together, a nice fire and the hefty paper waiting for me to flip through it's special sections. The paper was not with me today, but that didn't mean the coffee, breakfast and fireplace had to abandon the final day of my weekend.

As I'm back to working in what I refer to as the "real world" I usually don't make a real breakfast in the morning during the weekday. So when the weekend comes, especially Sundays, I do like to take some time to put something together that I can enjoy with more than a little time to spare. And for a day like today, with eight inches of snow on the ground and the sky delivering even more showers from the sky, I got the hunkering for a bowl of slow-cooked steel cut oats, or Irish oatmeal, to go alongside my French press cup of Jo.

French press and steel-cut oats ready to go!

Though they take a little while to cook, I think making the slow-cooked oatmeal is well worth it, and it's so simple. Bring 3 cups of water to a boil, add about 1/4 teaspoon of kosher salt and 1 cup of dried oats.

Oats cooking away!

Once the oats are added to the boiling water, just turn the burner down to low and let the mixture simmer for about 20-25 minutes. As the oats absorb the boiling water, one thing I like to do is add about 1 tablespoon of good vanilla extract to the mixture to give it some flavor. This, in turn, gives the kitchen and the entire condo a cozy aroma as well.

Once my oats are ready to eat, I'll usually add some ground cinnamon, dried cranberries or dried, chopped dates sprinkled on top. For some reason I was out of dates and cranberries today, but found a few yummy substitues that I think brought the bowl of goods to a delicious surprise.

My final product: oats sprinkled with pecans, a little cinnamon and a dollop of rasberry preserves

My warm oats and fresh French press beverage kept me warm all day through the 21 degree weather in Portland today.

When the weather outside is frightful, what do you prefer to enjoy in your bowl to cozy up with? Whatever it may be, I hope it carries you through a marvelous holiday!

Cheers,
~JF

Pathways to a Culinary Career

2008-09-27T21:50:00.001-04:00

Ok, so you've heard me say it a million times: I went to culinary school to get into food writing, not to necessarily become a chef. So enough about me-except one last thing: I'm not the only one. Thanks to the growing interest in all things culinary, people are learning that there is more to do in the culinary world aside from being a chef. And God love our chefs; we couldn't eat so well without them!

But what about those taking the amazing photos of food, and those writing about it? There is much more in store than one might think, and I'm so excited to say that the Portland Culinary Alliance is hosting an event next weekend that will connect those who are interested in exploring other careers in the food world with an amazing line-up of local culinary celebs.

See the invitation below. The event will take place on Saturday, October 4, but you still have time to register! The alliance is accepting registrations through September 30!

Cheers,

~JF

Pathways to a Culinary Career

Seminar and 3-Course Lunch

Presented by Chef Cathy Whims and Portland Culinary Alliance

Nostrana Restaurant, 1401 SE Morrison St., Portland

Saturday, October 4, 9 a.m. to 2 p.m.

Join Portland’s top culinary talents to learn about a cornucopia of career choices.

Here it’s not just the chefs, but culinarians following their own paths who add their special spice to the tasty mix that makes up our food-centric town.

At “Pathways to a Culinary Career,” you’ll meet food bloggers whose online presence has led to magazine assignments and book contracts; entrepreneurs who made a splash from a food cart or from a Farmers Market booth; and chefs who gained wide renown with cooking as a second or unexpected career. You’ll get great tips from food writers and editors, from prolific cookbook authors, top food publicists and a talented food photographer and food stylist.

The panels of experts will share their knowledge, experience and inspiring stories, with a break for a delicious 3-course lunch served by Nostrana’s Chef Cathy Whims with wine compliments of In Good Taste Cooking School. After the event, presenters who are also authors will sign their cookbooks, which will be available for purchase. (Cash or checks only, please.)

Presenters are Oregonian FOODday editor Martha Holmberg, food writer/cookbook author Ivy Manning and Culinate.com editorial director Kim Carlson; award-winning cookbook authors Diane Morgan and Janie Hibler; bloggers extraordinaire Kathleen Bauer (Good Stuff NW) and Tami Parr (PNW Cheese Project); renowned chefs Cathy Whims and Vitaly Paley; ace food photographer John Valls and food stylist Ellen Jackson; savvy food publicists Lisa Donoughe of LAD Communications and Lisa Hill of Broussard Hill Communication; food cart barista Andrea Spella (Spella Café) and waffle maestro David Stokamer (Flavour Spot); successful Farmers Market entrepreneurs Lisa Herlinger (Ruby Jewel Treats) and Elizabeth Beekley and Anna Phelps (Two Tarts Bakery).

Be sure to arrive before 9 am to enjoy morning coffee and Nostrana’s delicious grape focaccia.

Fee for Seminar/Lunch: $75 ($60 for PCA members; $50 for culinary students)

To register, visit http://pdxca.org/upcoming-events/ and download the form. Direct questions to ashleymgartland@gmail.com

Portland Culinary Alliance is an educational and networking organization for food and beverage professionals. www.pdxca.org

Andrew Dornenburg & Karen Page in Portland

2008-09-22T02:18:00.000-04:00

I can remember my first day of school like it was yesterday, picking up all of my chef's clothes and books. Oh the stack of books were unbelievable. I think I had 11 in all.

Two books that stood out, and that I've referred to since leaving school, are by Andrew Dornenburg and Karen Page and are titled The New American Chef and Culinary Artistry. Well I just learned that the culinary duo will be signing copies of their latest book, The Flavor Profile, at In Good Taste this Thursday at 5:30 p.m.!

For anyone who enjoys expert culinary advice that's easy to read and follow or wants an opportunity to ask Dornenburg and Page questions about their journeys, this is an event not to miss.

The Flavor Bible
Book signing with Karen Page & Andrew Dornenburg

"The respect and admiration that food professionals have for them gives them access to a wonderful depth of knowledge and experience that they bring to life in their work". -- Chef Daniel Boulud

Meet the dazzling duo that brought us "Culinary Artistry", "The New American Chef", "Becoming a Chef", "Dining Out" and the 2007 IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year "What to Drink With What You Eat". In this intimate venue, you will meet these New York-based James Beard award-winning authors as they share their thoughts on flavors and pairings, the subject of their latest groundbreaking book, “The Flavor Bible”, an essential guide to culinary creativity. After their discussion, you will have the opportunity to ask them questions about the book and their work. At the end of the discussion and Q&A section, the authors will sign your book.

The price of the book ($35) covers your cost of entry to this special evening. You will pick up your book at the event. To register for the event click here.

Cheers,

~JF

The Harvest Moon

2008-09-15T23:55:00.001-04:00

Did you see the Harvest Moon tonight? The image below isn't actually of our moon, but it is identical to the one we're experiencing tonight (my camera couldn't get a close enough shot of ours way up in the sky).

I called out to my fellow Twitter friends to see if they had all witnessed it, and my good friend Kelli Matthews (@kmatthews) - who never fails me with her resourcefulness - sent me this link to Wikipedia, which explained a bit of the origins of the Harvest Moon.

It says that the Harvest Moon is the first full moon after the first frost (have we already had frost??). And, a legend of Norse mythology, it is said to be the most powerful of the Moons granting Loki's blessing for the strong harvest of plenty.

The Harvest Moon rises 30 minutes later from one night to the next allowing for less time periods of darkness from sunset to moonrise around the time that surrounds these special moons. In the past, it's been said that this feature helped farmers who worked tirelessly to bring in their crops to keep going, event after sunset.

And that fact there makes me even more excited to see what delectable items will be showcased at our farmers' markets this week.

Oh, another incredibly important item to note is that one of the Harvest Moon's other names is: the Wine Moon. Now that makes me adore it even more!

For more information, read the full article in the Wikipedia link above. It's interesting to finally know a little history behind the big orange moon up above.

Cheers, (literally, the moon suggests it!)

~JF

In Good Taste is Coming to the Burbs!

2008-09-12T00:05:00.001-04:00

At a recent PCA (Portland Culinary Alliance) board meeting, I was ecstatic when one of my co-members, Barbara Dawson, announced that her famed culinary retail and cooking studio, In Good Taste, is opening up a spot in Lake Oswego. And it'll be so close to my house (I'm so excited!).

If you're not familiar with In Good Taste, it's original venue is located in the Pearl on NW 11th. The space is filled with gourmet culinary delights from unique spices, oils and vinegars to the latest kitchen gadget you're looking for, and all the cookbooks you could ever want to dive into. They hold hands-on and educational cooking classes regularly, and they also host private events. It is locally owned by Barbara and her husband, Matt.

The Lake Oswego space will host a grand opening on September 27th from noon - 4:00 p.m.

Additional info:
The address is 6302 SW Meadows Road Lake Oswego, OR 97035

Directions are:

From I-5 heading South; take Exit 292 (Kruse Way/Lake Oswego). Turn left off the exit ramp, heading East on Kruse Way. Turn Right on Bangy Road (the first light). Turn Left on Meadows Road (the first left). Turn right into the Kruse Meadows Shopping Center. We are located directly behind OnPoint Credit Union.

From I-5 heading North; take exit 292b (Kruse Way/Lake Oswego). Come off the exit and go straight through the light onto Bangy Road. Turn left at the next intersection, Meadows Road, and then turn right into the Kruse Meadows Shopping Center. We are located directly behind OnPoint Credit Union.

From HWY 217: Drive south on 217 until it ends on Kruse Way. Turn Right onto Bangy Road and left at the first light, Meadows Road. Turn right into the Kruse Meadows Shopping Center. We are located directly behind OnPoint Credit Union.

Come stop in if you're around. I'll definitely be there to check out this exciting addition to my neighborhood!

Cheers,
~JF

Culinary Education Beyond the Kitchen

2008-09-09T12:21:00.001-04:00

When I had the idea last year to attend culinary school to get in on the food writing side of things--not to be behind the scenes in the kitchen--most people paused and seemed to be caught off guard a bit. And today, when people learn that I've earned a culinary arts diploma, but have no interest in becoming an executive chef at a Michelin-starred restaurant, they often times look puzzled.

Well my instincts have now been validated! This week The Institute of Culinary Education announced a new line-up of career courses in culinary arts that don't have students necessarily focusing on the kitchen. The school's new Food Media program will offer classes that pertain to various realms of the culinary world such as food writing, food styling and photography, cookbook writing, restaurant reviewing and even creating your own TV food show.

With the burgeoning space of online food blogs and continuing popularity of the Food Network, food magazines and just an overall love for exploring the wonders of the food we eat, it's nice to see an institution offer up a formal educational program that will encourage those looking for a culinary education to think beyond the kitchen and leave with a more well-rounded, savvy mind set of all the aspects and opportunities that await.

To read the official announcement click here.

Cheers,
~JF

Always a Love for MC

2008-09-06T01:31:00.000-04:00

For the last few nights I've been prepping for a garage sale at my condo. It's a community garage sale and the only sale I've participated in in my life. I'm not a garage-saler, but I hear there is quite a cult of those who live for these things and, well, I've got some stuff that's gotta go!

So after a long week of planning with a neighbor and getting all of my items ready, I finally called it quits on the prep tonight. After closing up the garage and heading back in, I decided it was time for a treat. I try and make a habit of not indulging in sweets often, but I've always got a little something around for those times when I need a little extra decadence in my life.

My recent favorite is the Villars Swiss Milk Chocolate bar with Whole Hazelnuts! I discovered it on one of my most recent trips to Trader Joe's and it's just a perfect bit of heaven when the time calls.

Now I know dark chocolate has garnered most of the spotlight these days it seems, but I truly believe there are more than a few of us who make up a group of dedicated followers in the universe of milk chocolate. Sure, dark chocolate may have its health benefits, but when it comes to a true treat of smooth, rich and yummy moments, milk chocolate will always be #1 for me. And I will admit that my palate has matured to the point of knowing the difference between the chocolate I grew up on (sorry "H") and the experiential taste of European chocolate; there's nothing like it.

Next time you're craving something sweet and rich or need a special treat to finish off your day, try a Villars and let me know what you think!

Cheers,
~JF

Eye candy

2008-09-04T00:10:00.000-04:00

Hello? Are you still there?

I know I've said it before, but I truly mean it. I miss you when I'm not here! After nearly a month's hiatus from the blog, I'm back to chat with you about what's crossing my path day in and day out in the food world. When I first began this blog more than one year ago, I wanted to document my journey through culinary school and into the world of food writing. Now that school is finished, I'm finding more and more items that I want to share my thoughts with you on. Whether it's the most recent kitchen tool I've purchased, most interesting industry news that I've read, or just the simple pleasures of what's getting my attention in the culinary world these days, I'm happy to be back in front of my laptop with you again.

There always seems to be something that brings me back to life. One of the big things that draws me to the culinary world is the fancy schmancy stuff. Yes, I'm a sucker for the over-the-top, for the hoity toity, stylized plates, extensive lists of fine wines and evenings that require getting dressed up for. I will admit, I get tired of the casual, and find that even in my home city with its burgeoning culinary scene, there is still much more casual nightlife than I'd like. Give me glitz and glamour any day. I don't think we see it enough.

It seems fitting, then, that the latest thing to catch my eye and pull me back to my PC to share the news was something I came across catching up on food blogs via my iPhone last night in bed. You see, I couldn't sleep so I thought it afforded me the perfect opportunity to peak in on some of my favorite food bloggers and see what everyone's talking about.

My first stop was at Orangette. Oh Miss Molly. Her blog is one of the first I absolutely fell in love with when I started exploring the world of food bloggers. Her writing voice is just heavenly and her life has turned into a dream. After shifting gears in her life from graduate studies to working her way into the food writing world, Molly began food blogging in 2004. Just this year she was discovered by Bon Appétit magazine and now has a regularly featured column in the publication. In catching up on her latest post, she mentions she is now off to France for her first travel writing assignment for the pub. Now I am not a jealous person mainly because I think I'm living a fabulous life myself, but I must admit a bit of jealousy with this one. She has worked so hard and I couldn't be happier for her success. And yes, I know, someday I too will be leaving on a jet plane to write about the wonders of France...or Italy...or Greece...or, well, you get the point. Bon Voyage, Molly, and have fun with your new adventures. I can't wait to read all about them when you return.

My next stop was another favorite, Mr. Michael Ruhlman. I think I have a secret crush on Michael Ruhlman, which is slightly off topic, but I just thought I'd throw it in there and get it out in the open. Michael, if you're ever in Portland let's do lunch...or dinner...or simply make a private meal in my condo. Just us. I'm kidding, Donna! Much do respect to you and I absolutely love your photos! Speaking of photos, that is exactly what caught my eye with Michael's post. Ruhlman announced yesterday the upcoming Alinea, the cookbook.

Alinea is a highly anticipated, highly stylized cookbook from the famed Alinea restaurant in Chicago. The photos in the images Ruhlman provided look delicious. And please check out the link to the restaurant. The imagery and photography of its menu items is absolutely sick; in the most delectable way. Oh it's these kinds of plates and these types of photos that get me so excited about food. Fancify, I'll never get tired of dressed up crudites or glamourized hearts of palm. The fact that so much energy goes in to presentation is what makes it so exciting. Go on, check out the site and enjoy the eye candy.

Thank you Michael and Molly and all the other food bloggers out there with the endless supply of delectable adventures with food along with mouthwatering photography. I don't think I'll ever get enough of it.

Cheers,
~JF

A Tasty Read: The Last Chinese Chef by Nicole Mones

2008-08-07T21:33:00.000-04:00

For Maggie McElroy, life as she knew it was tasting the everyday cuisine of the American people and writing about it in her weekly food column for Table magazine. Maggie is a food writer who's been living a simple life on a houseboat since the untimely death of her husband, Matt. She's faced one day with a phone call that requires she travel to China for an unthinkable mission that will put closure to her late-husband's death.

Like any good editor looking for a different story, Maggie's gives her a food writing assignment for her journey. She is to interview one of China's great chefs, Sam Liang, as he plans to launch a new venue in Beijing. Maggie hesitantly accepts and is off to deal with news that could shatter her heart-while at the same time, hunt down a delicious story for the publication.

When she arrives, she learns Sam's restaurant will not be opening and he wants nothing to do with being the subject of any story. Personally, she finds herself mapping her way through a web of people and places to get to the bottom of a surprise Matt may have left behind.

As the story grows and Maggie's plot thickens, she edges her way into Chef Sam's world and convinces him to share his journey of preparing for China's Olympic culinary competition and to forget and let go of the failed restaurant opening. And for anyone in love with international cuisine, this is where the story captivates. As Maggie sits back and watches Sam work in the kitchen, she finds herself becoming increasingly interested in the Chinese-American culinary wonder, as well as discovering a world of food that she never imagined.

Though at times a bit predictable beginning as mystery, turned exploration, leading to love and culinary adventure, The Last Chinese Chef is a quick, enjoyable read for anyone who chooses to sit down at Mones' table.

Mones is also the author of the books Lost in Translation and A Cup of Tea, and is a frequent contributor to Gourmet magazine.

Cheers,
~JF

A Year to the Day

2008-07-01T17:40:00.000-04:00

It was a year to the day today when I posted an evening entry on my blog as I was preparing to begin my program at WCI on July 2, 2007. I had all six pieces of my chef's uniform accounted for and looking as crispy white as they could, pressed perfectly and hanging neatly on one of my barstools. Sometimes we spend our days wondering when they'll ever end. Some seem to drag on forever and there are some we would just rather forget. And then there are other times when it seems that with the blink of an eye, an entire year passes us by. But seriously? It's seriously been exactly one year since I dared to take eight months away from the working world to put on chef's whites, black and white checkered pants and black, steel-toed shoes to feel the heat in the kitchens of culinary school? Yeah, look at that. I guess it has been.

So what's the latest? Am I a world famous food writer with book publishers knocking down my door wanting me to write the next great food story so they can turn it into a movie? Well, not exactly, but I'm not complaining. So many of you have been so supportive in following me along the way that I've felt a bit guilty lately realizing that I've left out a few of good things that have happened for me on the writing side.

Back in December I received an email from someone who contacted me via this blog. Her name was Emily and she was an editor for New York publisher, Barnes & Noble. She sent me the sweetest little note that's title read, "Interested in Writing"? Hm. Is this spam, I was thinking to myself? But I opened it and decided to give a few moments of attention to the remaining contents...

Hi Jennifer, I just came across your website and thought you might be perfect for a project I am working on. I'm an editor for a division of Barnes & Noble publishing and we're doing a series of lifestyle guides for adults. These guides aren't books, but what we are calling charts... We are going to be doing a series of ethnic food charts and I am looking for a writer who would be interested in writing the first guide in this series, either French or Italian cooking. The guide would cover the following subject areas:

* History (basic)* Ingredients* Tools * Methods/Preparations?* Recipes

Is this something you might be interested in? If you are interested I can give you more details. I look forward to hearing from you soon.

Thanks so much! Emily

My jaw literally dropped and at the same time my heart jumped. Was this a joke? Come on. An editor at Barnes & Noble found me through the myriad of food blogs out there and was now approaching me to begin their new series in international cuisine? Was I interested in writing? YEAH!

I did respond to Emily the next day and after a few email exchanges and a phone call we had made a deal. I turned in a proposal for the basics of French Cooking in early January and got to work on the piece. I thought it would be simple for me to put the chart together as I had just finished a French culinary program, but I was mistaken. The hardest part for me was just sifting through the abundance of information that is out there on French cuisine and narrowing it down to cover all of the basics within an 8 1/2 x 11 in. six-page, fold-out laminated guide. It's been a great learning experience being involved in writing an outlined project as opposed to an article in terms of the process and the back and forth between writer and editor. We're still finalizing some details, actually, but I was recently given the green light to move forward with the next cuisine in line, Italian. I'm so eager to get the French chart printed, though. The part I'm looking most forward to is that a line on the bottom of the back page will read "Writer: Jennifer Fields".

While I was in school I was approached by a local food writer who, at the time, I was taking a Pilates Reformer classes with. Her name was Susan Hauser and she's a very well known food and travel writer who writes for national publications, but resides in Portland. She's one of those who has the dream career many of us are looking for. Each and every time I speak with her she's jetting off to Hawaii to do a story on hoola lessons, or Florida to write about the cuisine in Miami. How does she do that? Ok, I'll get there, I'll get there. Anyway, Susan, who is the President of the Portland Culinary Alliance, was excited to learn that I was attending culinary school and asked me to join the board of the organization as the group's student liaison to help bring awareness of the program to culinary schools and to get students more involved. A month or two of being part of the board, I also took on a new role as the new Newsletter Editor. Yay, now I can call myself an editor!

A little over a month ago a friend told me I just had to get myself on Twitter. Have you heard of Twitter? Twitter is a social networking site that allows people to "follow" other people and stay in touch via mini updates on what they're doing. When I first joined and logged on it looked to me like it was a slew of instant message conversations happening all on one page. And I thought it was the dumbest thing on the earth. But I've hung in there and now I've learned Twitter today is what blogs were just a few years ago; the new it thing in online networking. If you play Twitter right it can work for you. I'm now connected with foodies, food bloggers, and chefs from all around the world. An editor from Marthat Stewart Everyday Food magazine even started following me! Most recently, well-known Australian celebrity chef Benjamin Christie and I got connected on Twitter. After a couple of converstations back and forth regarding his need for some food bloggers to contribute to his site, he asked me to come on board as a guest blogger! I'm very excited at the opportunity. And a really cool thing is I get to have a picture and a bio on his site, and on the same page as Michael Ruhlman! OMG!

So needless to say I feel like I'm getting there. I'm in the right circles and I'm getting my name out there. It's funny, though, I seem to be having the toughest time in my hometown getting editors in Portland to jump at food article ideas I've been pitching. I now know what people mean when they say don't quit your day job, or marry rich if you want to be a food writer. It really does take time to break into the scene and get published, and of the above activities I have going on, only one is paid, and still not enough to cover my mortgage!

All around everything is going well and I know the big break (or the one that will pay the mortgage) is just around the corner; I can feel it.

Thanks for your continued support. Now back to fun and exciting musings on exploring the culinary world!

Cheers,

~JF

Pok Pok continues to bring the most authentic Thai flavors to Portland

2008-06-09T21:37:00.000-04:00

Pok Pok owner Andy Ricker just won't slow down when it comes to delivering the most authentic flavors of Thailand to his faithful eaters in Portland. The latest inclusion to his menu are Kuaytio Reua noodles, also known as Boat Noodles. See below for the message from the chef himself on a bit of history about the noodles. And get over there and enjoy.

From chef Andy:
I am happy to announce that as of Tuesday, June 10th we will have Kuaytio Reua (otherwise known as Boat Noodles) on the lunch menu. Here is a brief description: Rice noodles in a dark rich broth with spices, herbs, stewed beef, poached flank, house made meat balls, water spinach, dry chilies and bean sprouts.

Traditionally sold from boats along the canals (khlongs) of Thailand. These noodles were the majority of the reason I recently spent a month in Thailand; they are one of the most popular noodle dishes in Thailand. They are sometimes made with pork, but the original one is beef. You can find both versions at restaurants parked on canals, and also at street stalls with small wooden boats parked outside, often with the vendor sitiing inside the boat preparing the noodles. They supposedly originated in Ayuthaya and the most famous versions come from there and from Rangsit in Bangkok. I love them, hope you will like them too. Ok, Best, Andy.

Cheers,
~JF

To the Market

2008-05-24T22:31:00.000-04:00

On a day when the forecast over Portland called for dark clouds and sliding rain, I was determined to attend the day's Farmers Market down at Portland State University. Yes, there are myriad famers markets around the Rose City, but today's PSU market had a little something extra that I was looking for: chef demos. Hosted by local food writer Michael Zusman, the chef demos at the farmers market offer an up close and personal hour with a well-known Portland chef.

I headed out of the condo and into the cloudy, but surprisingly warm outdoors. The clouds were breaking in some areas, but I grabbed my jacket and stuck it in the back seat, nevertheless, and was off. Being a fan of taking Max into the city as opposed to driving in and searching endlessly for parking at a decent price, I drove north the the Sunset Transit station to park the Jetta. By this time the clouds seemed to disappear so the coat was left to lay low in the backseat while I hopped on the Blue Line toward the city.

Arriving into downtown, I was pleasantly greeted by blue skies, warm weather and a city that seemed to welcome all of it's patrons out to play in the day's unexpectedly great weather. I made the trek five blocks south and was in the middle of dowtown heaven. Between the trees that surrounded the park blocks were rays of sunlight shining down on what seemed to be all of Portland out and about, talking with local food vendors, tasting the freshest Oregon strawberries and eating lunch from the row of food carts serving up dishes of delicious eats.

I saw the chef stage crew setting up for the next act. I missed the first two, but was in time for the demo with chef Tommy Habetz, formerly of Meriwether's on NW Vaughn. Realizing that I had a few minutes I decided I was hungry enough to grab a falafal sandwich at Basha's Middle Eastern cart at the south end of the market. The line was enormous, but well worth the wait. Fresh falafal, tahini sauce, fresh tomatoes and lettuce wrapped in pita bread can be such a perfect treat.

And, I was just in time to snag a spot on a little step adjacent to the stage as the show began. Picture a live Food Network cooking show with commentary and banter back and forth between the chef and the emcee and you've got the day's famers market chef demo. Chef Habetz prepared before us onlookers everything cooked on the grill, including: steak, asparagas and lettuce. He then chopped them all up and put them in a dish to serve the audience. I was able to give a quick hello to Michael and which point he actually gave me a pint of his Oregon strawberries. Lucky girl, I am! Then I was off to my second mission of the day: buying starts for the patio garden!

Chef Tommy Habetz removing romaine lettuce from the grill

Conveniently located directly behind the stage was a beautiful array of fresh herbs and tomatoes from West Wind Farms. The task was, at first, overwhelming, but I quickly focused on a few staples. I was excited to walk away fresh French Thyme, Rosemary, Marjoram and Roma Tomatoes; the official start to the patio garden!

The first patio garden babies!

Be sure to get down to the Portland Farmers Market - or any famers market in your area - for a fun day out amongst the fresh, local produce and smiling faces!

Cheers,
~JF

In the Land of Cheese

2008-05-22T10:51:00.000-04:00

"Don't eat too much cheese," says the text message from my trainer as I was heading out the door. Last night I attended a Wine and Cheese tasting at Steve's Cheese, located in Square Deal Wines in NW Portland off of Thurman Street. Hosted by Steve Jones (Steve of Steve's Cheese) and Dougal Reeves (Square Deal Wines), the two-hour event was an exclusive evening put on for members of the Portland Culinary Alliance and their guests.

It sometimes shocks me when I head out to an event like this and get that feeling that I'd rather stay home. Maybe it's the "forced-fun" aspect of getting together with members of an organization you're involved in. But then I think, isn't that why people get involved in extracurricular activities like joining clubs that are of interest to them or related to the industry they're in? Anyway, I digress, not the point of the story.

As I pulled up exactly on time - 6:30 p.m. - I saw I was not the only one arriving without a minute to spare. From my rear-view mirror I saw Kathie scoot quickly into the wine shop. She's on the PCA board with me and I remember her from the last event. We sat next to each other and she was just a delight to chat with. Poor thing, though. I received an email from her the day after the last event. Her car was towed at our last gathering! A dinner that was just $35 ended up costing poor Kathie over $200. Yikes.

I hopped out, locked my car, and scooted myself into Square Deal Wines. It's not a huge wine shop, but the layout of it allows for it to not look small either. It's sort of warehousey, a very open space with crates of some of the most desired wines from around the world carefully situated in rows on the cement floor. There is a simple check-out counter to the left, and straight ahead at the left is Steve's Cheese counter. At the very back is a private room where I quietly snuck into to great my fellow PCA friends. I grabbed a seat toward the end at the back of the room, and was across the table and two people down from Kathie. "I parked in a legal spot this time," she mentioned and I responded with a look as to say, "Lesson learned, huh?"

Susan Hauser, well-respected Portland food and travel writer and PCA president, arrived a few minutes later and took her seat directly across from me. To my left was Heather Jones. A transplant from San Jose, CA, Heather is a freelance public relations and marketing professional for the restaurant industry. 'Oh goody, another competitor,' I'm thinking to myself. Well sort of. I guess I'm still deciding on exactly what I am (a writer, pr professional, marketing generalist for the food world?). I think I'm beginning to land on a name multiple people have given me in the recent past; Renaissance woman. I'll take it. Susan and I did quick introductions with Heather and we were off on our adventure.

Steve began with an introduction of the evening as we gazed down at the sheet of paper they provided to us. With the company's name on the top, the name of the event, and the date, the remainder of the sheet consisted of a list of wine, then cheese, wine, then cheese, in the order they would be presented to us. The writers in the group got out our pens; so typical.

And then, the wine guy spoke. There is something about a man with one of two accents: British (includes Scottish, Irish, and English) or Australian. Dougal Reeves opened his mouth to talk wine and to be honest, I have no idea what he said. Standing about 5'7" with curly black hair, he showered us with a deep, Australian accent that brought all the women in the room to a screeching silence. Dougal. Doouuuugal Reeeeeves. Of course he's got an accent. He spoke a little bit about the wine - a sparkling variety from the Loire Valley - then mentioned something about the trip back to France he was getting ready for in two days. I quickly looked down. Yep, wedding ring. Never fails the single girl. Moving on...

The remainder of the evening proved to be a perfect example of why someone joins a group in an industry that's of interest to them. What more does anyone need than to sip wine and devour a wide array of cheeses from our land in America and share their excitement about it with others who are just as excited? "Very stinky cheese," "This wine makes the flavor of the cheese really pop," "Does anyone smell chocolate in this cheese, or is it just me?" were only a few of the comments coming from the mouths of those who partook in the evening. We sampled wines from all over the world that were paired with cheeses grown from small farmers with a focus on hormone-free, certified organic cheese; of which Steve's is known for selling. It was a well-run event and Steve and team really know their stuff!

A few tips on cheese purchasing and storage from Steve:

1. Purchase your cheese in paper and avoid plastic wrap, which can impart a negative flavor on cheese.
2. Change the paper every three days.
3. It is ok to wrap the cheese in paper, and then tuck it into a plastic baggy or Tupperware container. This allows the cheese to breathe, but does not cause it to dry out.
4. Eat the cheese within three to five days if it’s a soft variety. Hard cheeses can last three to five weeks.
5. Parchment paper is a good option for storing as is wax paper.
6. Try to avoid the “cut and wrap” program – cheese that is already cut, wrapped tightly in plastic and placed on grocery store shelves for days. He also noted that Steve’s Cheese always cuts away the outer layer of a wedge of cheese each day if it’s been sitting in plastic prior to serving.
7. “Find a good cheese monger and come see us every three days,” Steve Jones.

Now go get some cheese!

Cheers,
~JF

(P.S. And no, the trainer has no clue how much cheese (and wine!) I actually enjoyed. I figure he's the lucky one. My penchant for wine, cheese, and anything culinary keeps him in business if you ask me!:)

Time for Home Growing!

2008-05-18T18:11:00.000-04:00

As the spring and summer months hit the rose city and foodies all over Portland gear up to savor the fresh fruits and herbs and vegetables the city showers us with, people venture out more to the open markets in search of the best of our local flavors. It's easy to get people chatting about the bounty of great produce too. I often find myself immersed in conversation about the variety of vegetables people are experimenting with, and growing on their own. In fact, I will admit that I've been thrown off recently by how many patrons actually grow their own herb, fruit and vegetable gardens. Being a lover of the food world, a culinary school graduate and someone who adores fresh fruits and vegetables, I was a bit embarrassed at the fact that I, myself, do not grow my own! Not one pot, not one little branch of thyme, not one tiny vine of tomatoes has even begun to grow out on my patio. I have no pots, no soil, no nothing.

Well today is the beginning of change! I have an upper-level condo with a pretty decent sized deck. I've spent a couple of days cleaning up my much-neglected outdoor space, just sold the patio furniture today off of Craigslist (it was just too big of a set and I really never liked it anyway), and am now ready to make way for new pots to plant some beloved herbs and veggies!

The patio today

But where to begin? I'm sure one can stop into any Home Depot or Lowes to find the soil, some nice pots and even some herbs, but I want this to be more authentic. With Portland's abundance of farmer's markets around, where's the best spot to purchase garden starts? Do I need special soil for certain items? What are the best items to buy now? And just like most of my random curiosities, here comes a new one. On to condo-gardening 101! I'll keep you posted as I move along. And please, if you're an outdoor gardener and have some great tips, please do let me know! It's a big world in Portland produce out there and I'd love all the help I can get!

Cheers,

~JF

Back on the Menu

2008-05-15T11:36:00.000-04:00

Today, the New York Times published that the city of Chicago has lifted its ban on foie gras: http://www.nytimes.com/2008/05/15/us/15liver.html?partner=rssnyt.

Cheers,
~JF

The end of the formal adventure...

2008-05-05T11:07:00.000-04:00

The day has come and gone, which means the year has literally come and gone. What seemed at times to be an eternity and something that would never end, or something I didn't want to end, has finally passed. It started with a tiny book on wine, that led to some passionate thoughts, which led me on the adventures of culinary school. Embarking on the adventure led to this blog and the blog has been my canvas to capture my thoughts and experiences through it all. Do I think I'm a full-fledged chef? No. Could I have learned what I learned in culinary school by cooking through recipes found in the mountains of cook books that are neatly arranged on my cherry wood bookshelf? Maybe. Some people ask me if it was worth it to go through culinary school and I believe it was. I think the relationships you build and the camaraderie that develops is something unique. I started in a class of 33 aspiring chefs, and ended with 13. People rotated in and out, and within the six months we went from classmates cooking shoulder to shoulder over hot gas stoves to a bit of a family as we teamed up and finally really appreciated each other and our strengths during our three weeks at Bleu.

So what did I learn? Well, I learned that I could dismantle a squid - and very well I might add. I learned to get adventurous with what foods passed my lips: tripe, headcheese, offal anyone? And I know for a fact that has caused my palate to mature. I know what tastes good now and I'm much more of a discerning food critique because of it. I can tell how things were cooked. I can pick out ingredients like ground ginger, cayenne pepper, nutmeg and hints marjoram in dishes, and to me that is what makes it so fun; to taste it without knowing what went in it, but then being able to dissect it by notes of this or that.

There are two additional things that I learned, though, that stand out the most. Number 1 is Endurance. There were some nights that I didn't think would end and some weeks, too. Night after night, five nights a week, nonstop for months and you just keep going. And it's rough. It's physical. I've never had my back just ache all the time. It is NOT glamorous. It is NOT the high style of the Food Network with perfectly finished finger nails, freshly styled hair and not a drop of sweat on the brow. (No offense to FN; I am a fan as it's usually playing in the background as I work!). It is hard work. It's heat. It's sweat. It's going home from class smelling like the fish you spent hours filleting, and the meat you spent the evening grinding into sausage. It's spilling hot tomato sauce all over yourself and wearing those clothes for the rest of the night. And the dishes. It is stacks and stacks of horrifically soiled pots and pans and dirty water and clogged drains and no one is going anywhere until it is pristine for the morning rotation. It was intense studying with two-to-three tests per week. And you're so tired and it's so quick and there is so much information to absorb, but you just keep going. In all honesty, I think the endurance I learned in culinary school has allowed endurance to fit into other areas of my life. I can spin with the best of them in spin class. I'm running again. You just get in this mind set to keep at it and never stop. And I know it will prove to be an inspiration once again as I embark on the after life of culinary school; becoming a successful freelance food writer. Being self-employed is a dream, but at the same time it is absolutely frightening. Right now I'm currently a freelance pr professional and food writer with no clients and no writing projects in the que. So my days are spent just going and going: networking, pitching those story ideas, reaching out to local boutique pr firms offering to help and racking my brain to come up with that next great idea that all those other food writers (and there are thousands of them) haven't thought of yet. Endurance.

The second, and quite possibly most important thing I learned, was from one of my favorite chefs, Chef Tina. I was sad to learn at graduation that she is no longer with the school, but she did move on to a fabulous position at a culinary school on the Oregon coast. I've recently gotten back in touch with her and I am so glad. She is such an inspiration and SUCH a GREAT chef. And I think I immediately latched on to her as she changed her career and decided to get into the food world at the ripe young age of 32; same age I was when I decided to do this. We were in lecture one day and we had to do a quick review the U.S. Constitution. I think this was a school requirement. Anyway, she was asking us for our opinions about laws and the amendments. I've never been one to speak up. Anyone who's been in a meeting with me knows that. I usually just sit back and let others talk. She asked me a question, my opinion on something. I don't remember exactly what it was, but I started out with, "Um...I don't know...". It was then that she said something along the lines of, ' for all of you 18 or 19-year-olds out there just getting started in the world, you still have a lot to learn. But for those who are older, maybe 25, 30, and above who have had a bit of life experience, it is your job to speak up, to have opinions about things, and to start teaching what you've learned.' And that has stuck with me since. Now I'm not afraid to speak up, and am not afraid if my opinion is not the popular one. I actually quite like when my opinion doesn't coincide with the majority. I've always remembered that class and what she said and I'll never forget it.

So now on to the real stuff of making this new life happen. I had a panic the other week about money and finding work and started applying back to agencies and some corporate jobs even though it made my stomach flip. And then I just realized that I can do this and make this life of being self-employed that I want happen. I just need a little endurance, a lot of confidence, and some good food to keep me going.

Some pics from graduation...

Me and David. David and I were partners throughout just about every class. We first met up at a President's luncheon just before school started. I immediately knew he looked familiar. Turns out we both worked at an old job years ago together! This world is tooooo small.

My chefs from Bleu: Chef Gurr, Chef Jackson, and Chef Luke

And, of course, dear Chef Jackie, my French Chef! "Just add more buerre and a little more cream!"

Onward and upward.

Cheers,
~JF

The finale awaits

2008-04-28T13:30:00.000-04:00

I'm embarrassed to say that I nearly forgot what the first week of May would bring, and I don't mean Cinco de Mayo. The end of the journey through culinary school seemed to wrap up so quickly after our stint in Bleu. FOODday came and went and voilà, the journey is over and I'm thrown back out into the real world, so to speak.

But the end of this week marks the official wrap-up of it all. Spring graduation for WCI will take place at the Oregon Convention Center on Saturday, May 3 at 12 p.m. A reception will following back at the school with food prepared by the school's master chefs...yum!

I'm looking forward to seeing my cooking school cronies and can't wait to catch up and see what they're all up to. For anyone who's ever been interested in going to culinary school and wants to see what it's like, the school does sell additional tickets to the ceremony now through Friday at Café Bleu, or at the convention center, for $20.

Cheers,
~JF

Could it become an obsession?

2008-04-16T18:45:00.000-04:00

I have an issue lately with flour. No, I don't have a hard time eating it and I have nothing against it being an ingredient in many delicious foods, but I find myself so perplexed by the varieties. Why so many? How did all of these different types of flours come to be? Whole-wheat, all-purpose, gluten-free, pastry, cake, white whole-wheat, semolina, durum, and the list just keeps going.

Right now I have five different types of flour in my pantry and I'm not even an avid baker. And as much as it hurts, I'll admit that even after my three weeks of pastry and baking with Chef Krieg and friends, I still have not absorbed what type of flour I should use for what or what types can be equally substituted in baking.

So on my journey (which I'm still unsure if I totally want to sign up for) of exploring the endless world of flour, I ran across an article posted on Culinate today that was a good start to breaking it all down: http://www.culinate.com/articles/culinate8/flour_power.

For any of you interested in this chameleon of an ingredient, it may be an interesting read for you. Thanks to the author for the overview. It's a starting point for delving into the subject.

Cheers,
~JF

Back to Writing: A tribute to FOODday

2008-04-15T12:33:00.000-04:00

Yes, as I constantly say, I just don't get here as much as I'd like to anymore. I'm finding myself spending the majority of my time back in the PR world doing some freelance work for a local agency. It is good, and what I need to be doing right now, but I've begun to feel a bit blue as I realize I'm just not carving out time to write.

So thank goodness for the editor of WCI's Food Writers' Club newsletter. I promised her a recap of my externship at FOODday. I almost bailed on the assignment, but with a little nudging she got me to turn something in. I thank her as I did enjoy looking back on my 13 weeks at the paper's test kitchen and was able to express what I hope are some entertaining words on the adventure.

I've pasted it below. It's sort of my 'day in the life' at FOODday. This is the version I just handed in, unedited, so we'll see what the in-print version will look like.

Happy reading!

Cheers,
~JF

A Day in the Life of an Extern
By Jennifer Fields

As many of my fellow students were gearing up to head off to well-respected dining spots around town to embark on their culinary school externships, I was set to work in a kitchen unlike most kitchens we’re used to. Tucked away on the fourth floor of the northeast corner of The Oregonian building in downtown Portland is a tiny kitchen similar to one you’d find in your own home or apartment. There is no wall full of endless gas stoves, and no 8-foot long, steel tables holding industrial-sized cooking equipment. Instead, this kitchen is designed to most closely resemble the kitchens of the 700,000-plus readers of the paper’s weekly food section, FOODday. The test kitchen at FOODday serves as the place were recipes are tested and retested, and ingredients and instructions are scrutinized and perfected day in and day out for both FOODday and MIX magazine.

So what’s it like in the test kitchen simply following instruction on recipes that come in each day? Anything but ordinary. As I arrive for my shift at 12:30 p.m., my job is to get the kitchen ready for the day’s testing. I turn on the computer, which usually takes 10 minutes to warm up, and then unload the dishwasher putting all the pots and pans and cooking utensils neatly back in their designated spots. I log into the computer and check my email. As usual, nothing of any significance. I’m the extern, why would I have any email? By 1:00pm, Linda, the test kitchen director and my supervisor, arrives with the groceries for the day’s recipes.

“Hello!” she says in her usual, cheery and energetic way. “Ok, go ahead and unload what’s in the bags and I’ll go check in with Katherine [Miller, FOODday Assistant Editor] to see if anything has come up today that we should know about,” she says and scurries off. I unload the bags and try to decipher what items will be washed, sliced, diced, sautéed, etc. in today’s leisurely day of working through cooking instructions.

“Well, it looks like there is a change of plans,” Linda says as she walks back into our tiny space. “Martha [Holmberg, FOODday Editor] is in today and wants to do a photo shoot of some of the recipes we did yesterday for edition.” For edition means for the issue that will come out the very next Tuesday. It is Thursday, which means the photos need to be shot today, placed into the graphics layout, finalized and approved for press on Friday. “I need you to do a quick ingredient list of the items we need and run up to the store to get them. I’ll get working on the other recipes that need to get done today,” she says. Throwing off my apron and putting my coat, scarf, and gloves back on, I grab the list and head one block north and three blocks west to the nearest grocery venue to grab the goods.

Arriving back around 2:30 p.m., I find Linda well into the other recipes. I unload my new purchases and begin prep immediately as Martha wants to shoot no later than 4:00 p.m. “Oh, and Sara (a local freelance writer) will be in today to do a taste testing for canned tomatoes,” Linda mentions as I try to survey the kitchen to figure out where exactly all of this cooking and picture taking and taste testing will take place. As I’m chopping my vegetables for my side dish—something comprised of asparagus, eggplant, and roasted red peppers—Linda peaks over and says, “Now are those one-inch pieces? The recipe calls for one-inch pieces and if they’re off Martha will be the first to point that out.” I look at her expecting a light laugh or something that will resemble that what she just said was meant jokingly, but no, she’s serious. I head over to the drawer located under the computer to reach for the ruler. At this time my mind is hijacked back to Culinary Skills I where my fingers are trembling as I hold my chef’s knife in hopes of finally getting a perfect julienne-sized cut out of my 10th carrot that will make Chef Jackie and Chef Stephanie weep. So we really do use those little rulers tucked in our chef’s coats, even out in the real world; amazing. Back to reality, I grab the ruler and head back to my cutting board. It looks as if my previous eye-balling got me pieces that were slightly over one inch. By the look on Linda’s face I figure I’m good and won’t lose the externship over the fresh-cut stalks. I continue with the eggplant and red peppers, and sauté just as instructed.

By 3:30pm my dish was close to done when Linda asked me to take her two dishes out for “food parade”—the walk from the test kitchen, through the photo department, past graphics, and over to the FOODday section for tasting and judging by the discerning writers and collaborators who develop each week’s issue—while she helped Sara get everything in order for the tomato taste test. “Mmmm, I like it,” Katherine says, “But I wonder if it could use a little more salt.” “Oh wow, it’s delicious, but yes, a bit more salt and maybe a squeeze of lemon juice,” adds Danielle Centoni, food editor. “What’s in it again?” asks Leslie Cole, FOODday staff writer. “Um, I’m not for certain. Linda actually made this dish,” I say with a look as if to communicate, ‘I just can’t recall what’s in every dish!’ “Hm. It’s a bit one-note for me,” says, Martha, possibly the most discerning of them all. “I don’t know, it’s a bit bland, it still needs something.” Mind you, this recipe was provided by one of Portland’s hottest chefs, but that never halts her from making certain the end result that home cooks will receive is flawless, which in the end is the overall bases behind having the test kitchen in the first place.

So back to the kitchen I go with notes of everyone’s feedback in my head. “Katherine liked it, but wants more salt, ditto with Danielle and add a bit of lemon juice. Leslie asked what was in it, but come to think of it I’m not sure whether or not she liked it. And Martha says it’s bland and that it needs something,” I ramble to Linda who is now surrounded by paper bowls full of whole, canned tomatoes. “So do we need to do it over again?” She asks. “Um. I’m not sure,” I say looking thoroughly confused. “Well that’s ok,” she replied. “We’ll just ask when Martha comes back here.”

By 4:00 p.m. we move on to tomato tasting while, simultaneously, Mike Davis, photo editor, is preparing for the shoot of the day. Who knew there could be so many different tastes of canned tomatoes? Some were absolutely horrid and caused a couple of those critiquing to simply spit them out. By my 10th taste, I was certain that I can no longer tell the difference between a high-end canned tomato from Italy and a generic, domestic store brand.

At 4:30 p.m. on the nose, Martha was finished with her portion of the tomato tasting and was ready to move on to the photo shoot. Linda had platted up the dish, which I envied as I had begun to really get into the food styling aspect of the job, but such is life, it was tomato taste test clean-up for me that day. As the photo shoot wrapped around 5:30 p.m. and we began cleaning the kitchen for the day, Martha came back with some prints of the pictures that were taken moments ago and thanked Linda and I for getting all that needed to be done, done. The pictures turned out great and it was fun for me to see food that I cooked stylized and ready for print to be included in the next issue. As we were closing down, Martha looked closely at the items on the plate in the photograph. “Were those one-inch pieces of asparagus or one-and-a-half?” I got out the ruler.

In Print

2008-04-01T10:22:00.000-04:00

Are you still there? It seems like it's been so long since I've signed in and hit "New Post" on the blog screen.

Things have been well. Culinary school is officially done, but I'm still interning a few days a week at the FOODday test kitchen. So of course I had to post today to say that my name is finally in print in the award-winning weekly foodie section of the paper! No, it's not officially an article written by me, but I had an idea for a quick meal that made the cut with the discerning critics in the FOODday deparment and was given the green light to be posted in the paper's Shortcut Cooking section. If you try it, let me know if you liked it!

Such a quick post, but I do have to run. I'll be back soon to share more of what's happening in the adventures of exploring the culinary world in the coming days.

Cheers,
JF

Into the Fire

2008-03-11T10:18:00.001-04:00

Ever since the start of my interest to get into the food world, I've always had a fascination with the lifestyle of chefs and those working the line behind the scenes of the world's greatest dining destinations. And when I say lifestyle I mean the hours they keep, the long days and nights on their feet hovering over flames and opened doors of hot ovens, and ending each shift wiping the sweat from their brows and heading home - or to a neighborhood watering hole - smelling like the evening specials. What is it about this industry and these kitchens that attract so many to want to jump into the fire, get dirty, greasy, and beaten up by the onslaught of never-ending tickets demanding more plates of graceful-looking seared duck and artistically marked filet mignon?

I had heard about it for the past couple of weeks and couldn't wait for it to air. Last night, the Travel Channel showed the episode 'Into the Fire' with Anthony Bourdain. After 28 years in the industry, Bourdain decided to write a book that in his words "I thought no one would read" about what really goes on behind the scenes. The book led to a series on the Travel Channel that he thought "No one would ever watch". His new life of traveling the world and publicizing his kitchen memoir led him out of the kitchen he ran eight years ago in New York City; Les Halles (pronounced la hall). Last night he returned, partially to prove to a few nagging bloggers - and admittedly to himself - that he could go back and handle working it on the line again.

I thought the show was brilliantly done and really took viewers through what happens once a table sits down, orders are taken, and the ticket is placed. They did a beautiful job of basically showing a visual aid of the layout of the kitchen and I was quickly taken back to my quick run at restaurant Bleu a few months back to finalize my training at school. They showed how the line is set up: the grillardin station (grill), saucier (sauces), and garde manger (cold plates and appetizers). Tony has always paid homage to the line cooks, which he often calls out to be mostly Hispanic, whipping out those classical French dishes. He is so respectful and of course followed the kitchen brigade (hierarchy) system with much respect and even responding to the executive chef with a "yes, Chef!". The man who now has Tony's former job of executive chef organizes and runs a kitchen that serves what he said today could run 700 covers a night! One cover is one patrons full meal from appetizer, to salad, entrée, and dessert. Even Tony was shocked at the amount of traffic Les Halles now works through. Back when he was running the restaurant, Les Halles had 80 tables. It now has well over 100.

You could see in his face that he was actually getting quite nervous for the double shift he was about to embark on. There were times when he missed plates on tickets because, as he learned, his eyesight isn't what it used to be. He literally couldn't read the tickets! He was constantly hammered on by the executive chef to move quicker, or to brown the cheese on the French Onion Soup longer. There was even a time when a few of his dishes were sent back to the kitchen from customers!

It was truly an adventure and highly entertaining. I obviously don't know Tony Bourdain personally, but from reading his work and thoughts on him, I know he didn't just do this for himself. In fact I think the bigger reason, if anything, was to show respect to those in the back of the kitchen who are putting in the long hours for virtually no pay day in and day out, without the big celebrity chef name, without the big network TV show, but with the true talent that keeps them rockin' the line and whipping out fantastic cuisine everyday.

As most Travel Channel shows do, this one will air again. If you're a fan, I'd highly recommend checking it out.

Cheers,

~JF

The Perfect Pic

2008-02-12T12:22:00.000-05:00

One of the fun things about exploring a new world is learning from the pros. A couple of weeks ago we were in the test kitchen gathering items for what would be the day's photoshoot. I was delicately frosting the luscious chocolate ganache cupcakes and Linda was preparing the crowd-pleasing seared scallops that would go along side an elegant pile of mixed greens dressed in a meyer lemon vinaigrette when Mike Davis, photo editor, and John Givot, photo intern, walked into the kitchen. Mike wasn't technically participating in the shoot for the day, but he wanted to get John in on the action. The day's photographer would be none other than Martha Holmberg, editor of FOODday and Mix magazine. At times she escapes from her desk saturated with topic ideas, articles to review and edit, new products to test that will either pass or fail, and a general list of to-do's for both publications to spend time on another one of her many skills; food photography.

As the scallops were perfectly seared and I was slathering my fourth cupcake with ganache, Martha walked in ready to get moving with the shoot. Linda plated up the scallops with their golden brown edges and carefully piled a small bunch of mixed green leaves next to them. The two walk over to the far side of the photo studio and I quickly followed. Martha appeared to be getting frustrated with the outcome of her shots as she would 'click,' 'click,' 'click,' and then check her camera on what she had captured. There was just something she wanted - an angle, a lighting aspect, a focal point - that wasn't coming through as she expected. Just like clockwork, Mike and John walked back in. With an apple in one hand and lanyard-laced glasses, Mike gently stepped in, carefully positioned a white styrofoam square next to the plate and calmly began talking Martha through the shot. Over the past year, one thing that has caught my eye about the food world is the photography itself. Photography is something I've never understood, nor do I think I really have the patience for it, and because of that I respect it so much. How do photographers get that perfect shot? How do they know what the right lighting is, what the correct angle should be, and what focal point they want? We were all sort of mesmerized to hear his thought process outloud of what he's thinking in his mind when he's shooting. As the veteran photo editor was coaching the veteran magazine editor, John the intern decided to snap some shots of the scene.

photo by John Givot

As we moved on from the scallops, the delectable cupcakes were next. We first began by testing out some shots of me holding the cupcake; sort of an offering if you will. Again, the shots just weren't coming across as Martha had hoped (she assured me my cupcake holding skills were perfectly intact and that I wouldn't be fired). We then moved on to sitting the cupcake on the table. Mike had to depart by this time, but John hung around. He wasn't shy about trying his hand at teaching Martha a few tricks of the camera. It was one of those moments where the student had an opportunity to show his skills in the profession he hoped to grow in, and it was fun to watch. Martha was all ears and open to hearing his thoughts on tweaking the lighting this way or angling the cupcake that way.

A friend once told me that if you're really passionate about something, you're never truly an expert at it because you continue to have the drive to learn more about it. I think that day in the studio was a perfect example. After years of food magazine editing and being involved in food photography, Martha was still open to suggestions about getting that perfect picture. On the flip side, I saw Martha's willingness to listen to the intern as a way for him to grow and teach what he knew thus far in his education to someone who many would consider to be an expert in this field. And in the end it made an exciting learning experience for all of us.

If you are somewhat of an expert in what you do, make sure you nuture those around you who are trying to learn a little bit more. Yes, sometimes you're too busy and just want to get the task at hand done, but if the opportunity presents itself, teach. The outcome is you will have given a little extra spark to someone that may take them a bit further in their life's accomplishments, and at the same time, you'll reinforce the knowledge, expertise, and most importantly, passion you have within you.

Cheers,

~JF

If it wasn't for my mother...

2008-01-25T13:22:00.001-05:00

On Thursday evening I had the honor of joining 14 other aspiring food writers at the home of Diane Morgan. An award-winning cookbook author and freelance food writer, Diane resides in Portland and hosts a yearly six-week course on The Art of Food Writing. I was lucky enough to jump at the opportunity when a former high school classmate and fellow food blogger, Keith, put the bug in my ear that Diane was registering attendees. The first night proved to be interesting, entertaining, and inspiring as the group did the classic round table of who we were, why we were there, and what we wanted for our paths to becoming food writers. We also received an in-depth, live biography of Diane's road through the industry. I am eager to embark on the remaining five classes of learning and developing and watching as all of our skills grow.

Diane wasted no time with a few exercises. One was focused on the art of recipe writing, which was an assignment due for the next class. But the first was a five-minute, free-writing exercise. I've done free-writing exercises in the past and for some reason always seem to forget how helpful they are when my mind is stuck or I'm avoiding my laptop surrounded by books and an abundance of topics that I could write about. Pick a topic, any topic, and with the five minutes that follow, write whatever comes to mind without stopping or critiquing any possible spelling or grammar errors. Diane gave us a topic, 'If it wasn't for my mother...' and then started the clock. Below is what I wrote...

If it wasn't for my mother, I would have never received the wonderful attention I received today at FOODday for bringing in her famous peanut butter chocolate chip cookies. I remember Allen asking me last week what my favorite childhood recipe was. I told hm it was probably my mom's, her "Mrs. Fields", cookies. I promised Allen I would bring them in. Days past and I finally gathered all of the ingredients I needed. Last night I composed the batter, but waited until this morning to bake them. I wanted the cookies to be fresh and in their absolute best light; for this was their day to shine, and in a sense, my mom's day to shine at one of Portland's most well-respected authorities on food. So I popped them in the oven at 9:15am and carefully stood by for the nine minutes of baking. They were each perfectly uniform and looked like heaven. (End of five-minute free-write, but I decided to continue on this morning...)

The smell was just as I remembered when my mom used to make them; warm semi-sweet chocolate chips, brown sugar, vanilla, and creamy peanut butter. What more could you want on a cold winter day? And still today, just as when I was a kid, it's incredibly tough for me to refrain from nibbling on the remaining cooking dough sitting in the bowl, waiting for its time in the oven. I tell everyone that, in my opinion, the dough is the best part. By the time the cookies are done, I've had so much of the decadent cookie dough that I have no need for an actual cookie. And lucky for those in the newsroom, that was the case yesterday. I did two-and-a-half sheet pans, yielding 35 cookies. For some reason, three came out a bit more toasty than the others so those stayed behind, about five went to my good friend and artist of my freshly sculpted eyebrows, Ingrid, so that left about 27 for the paper. I placed all 27 on one of my new, white, square plates with the rounded edges and carefully wrapped them with two layers of plastic wrap. The plate slid perfectly inside my Culinate cloth grocery bag and were ready for the trip to the transit center, a ride on the Max, and the walk from Pioneer Courthouse Square up Broadway to 1320 SW Broadway.

When I arrived in the kitchen Allen was heating up his lunch in one of the microwaves. "Allen, I have something for you today," I said and carefully placed the bag on the counter. I was a bit hesitant to bring them out too quickly, though. Why? The day prior I had chatted with Mike Davis, photo editor for the Oregonian. Mike often times doubles as the actual photographer and shoots many of the shots featured in FOODday and MIX magazine. I had an idea. "How cool would it be for my mom to have a couple of stylized photos of her famous cookies?" I asked him with a look on my face that most likely resembled that of a five-year-old little girl asking her father for the doggy in the window. Mike immediately agreed the idea would be a great one. So before announcing the arrival of the cookies to the newsroom I was glad when Mike walked into the kitchen for another photoshoot planned for the day. While Linda and Danielle discussed the recipes for the "real" photoshoot, I asked Mike if he wanted to "warm up" and shoot some photos of the cookies. He, of course, said yes, and we snuck into a corner of the studio to shoot. It is amazing what the magic of a camera, and cameraman, can do. The cookies are delectable on their own, but with a few clicks and minor adjustments to the cookies, Mike took them to a new level of stardom.

And one for the dunkers; catching the actual drop coming off the cookie...go Mike!

And I'm glad Mike got the shots. Once word spread that they were in the kitchen, they were being gobbled by the second, and after a quick walk through the newsroom, they were gone for good. And Allen nearly lost his chance, too, but snagged one just in the nick of time.

Now as most food bloggers always supply recipes for their sweet and savory creations, I must refrain. This is my mother's recipe and it's always been her wish that it stays in the family...sorry. Maybe someday she'll decide to send it out to the rest of the world, but that will be her decision. For me, it's not my recipe to give out; I guess I'm just lucky to be in the family!

Thanks, mom, and all the mom's out there who create those special, one-of-a-kind goodies that last from childhood and beyond.

Cheers,
JF

Hail the Parsnip!

2008-01-22T11:32:00.000-05:00

As you may have guessed by now, Tuesdays are my new favorite day. Well, Saturdays will always be first, but when it comes to weekdays, Tuesdays are now it. I've gotten out of my late-night routine of slaving away over hot, gas stoves in the kitchens at school and not hitting my pillow until the wee hours of 12:00 or 1:00am, to now rising at 5:00am for a 5:30am spinning class. The mornings prove to be cold and dark, but I love the feeling of being able to hear a pin drop as I go out to my car and head off to the gym. The sense of being up before the rest of the world and getting that much-needed workout done before 6:30am is always worth getting up for. And greeting my fellow spinners in class is an added bonus.

My other reason for loving Tuesdays? When I get home from class I know I'll be able to open up the paper to find recipes I've helped cook for shaping stories in the day's FOODday. My favorite recipes in today's edition? Parsnips! They're my new favorite vegetable. A root vegetable, parsnips have a visual appearance of white carrots and carry a sweet flavor to them. Linda and I couldn't get enough of the Roasted Parsnips with Balsamic Vinegar and Rosemary. Wow. They were a delectable surprise hot from the oven as Mike so gracefully shot for the photo on page FD3. And let me tell you, they were even delicious cold out of the refrigerator the next day! It may be due to the cold weather, or maybe it's the fact that it really is easy to make at home, but soups are hot on my list of favorite foods to curl up with right now. The Parsnip, Carrot and Ginger Soup concoction is another hit. The sweetness of the parsnips with a little punch of the carrots and sherry vinegar make it a savory bowl to carry in your palms on these incredibly chilly days we're experiencing in Portland. Lastly, the Heidi's Parsnip Muffins were a sweet treat for skeptics out in the newsroom. When a few voices in the photo department heard I was testing muffins made with grated parsnips, their faces became covered with looks of disgust. "Well, think of a carrot muffin, or carrot cake," I told them, and their faces came back to normalcy. Like Linda and I were with the roasted parsnips this group was with the muffins. They're perfect, and like everything else, are just delicious. And you can still feel good about them as they're made with vegetables! I stopped by the store on my way home from work last night to pick up my bunch of parsnips, and I highly suggest you hop to it and get yourself a bag as well. If you try any of the recipes, let me know what you think!

Savory waffles? No warm maple syrup, no fruit compote, no whipped cream? Yeah, that's sort of what we thought when Grant approached us to come up with some toppings for the increasingly popular food. Once we opened our minds a bit, though, Linda, Grant and I couldn't stop coming up with savory items to add to them. "Ok, so think of just about anything you can top a pizza with," I said to the two as the idea was beginning to make the wheels in my mind spin. Later that afternoon, Linda and I could have honestly sat at her PC for hours thinking of different items to top on the buttermilk and cornmeal-filled goodies. It's fun once you get going. I've promised more than one friend a Sunday brunch at my place for a while now. I must get it on the calendar, for now I have something unique to play with! A "Savory Waffle Sunday Brunch?" Yum!

Yes, it's cold out, but be sure to enjoy the gorgeous clear blue sky and bright sunshine welcoming the city on this Tuesday.

Cheers,
JF

Fun stuff at FOODday

2008-01-15T09:57:00.001-05:00

Be sure to check out the FOODday section in today's Oregonian. I began my externship in the test kitchen at the paper a little over a week ago. On my first day, I was thrown into the middle of preparing fruit compote and measure out ingredients of some fabulous smoothies for a photoshoot. I have to admit, it's fun for me to see shots of both on the cover of today's edition!

Try the oatmeal, it truly is wonderful. I just finished my own bowl of re-heated steel-oats moments ago. I take the already prepared oatmeal out of my refrigerator and add 1/2 cup of it to a pot with 1/4 cup water and bring it to a simmer. For a little added flavor I add about one teaspoon of vanilla, and since I don't have anymore fruit compote left, I've been chopping up two dried figs and two dried apricots to throw into the pot at the end. The fruit adds such a nice texture and those figs are to die for. They add just the right amount of sweetness to the bowl.

Of the smoothies, I really enjoyed the Blackberry-Ginger-Green Tea as I'm a regular fan of both ginger and green tea-combined or not. The Peach Cobbler was a favorite of the taste-testers that day as well. Oh, and I did arrange the strawberries and sliced bananas in the blender for the photo on FD2! One of my favorite things during culinary school was plating and presentation, so working with food styling and being involved in food photography will be a fun part of the job.

Coming from a journalism background in school, I'll also say that it's exciting to be in the middle of all that's going on in a newsy environment. The test kitchen is located on the fourth floor of The Oregonian building on SW Broadway. When I ride up the elevator I usually take a right, then a left past the executive offices. Down the hall and another left and I'm in the middle of the FOODday section, where I first see Editorial Assistant Kate Leeper, then Assistant Editor, Katherine Miller and Copy Editor, Danielle Centoni. Across and diagonally to the left from Katherine is Editor, Martha Holmberg. No, she doesn't have an office, but rather a 10 x 10 desk space with low-standing walls just as the rest of the staff does. It's an incredibly friendly group of experts that really know their stuff and aren't afraid to voice their concerns when there's not enough salt or the soup isn't creamy enough or they can't taste the parsnips in the parsnip muffins (yes, parsnip muffins, and they are delicious!).

I was browsing through the latest edition of MIX magazine on Friday. I had already read the edition, but wanted to buzz through again to get some reminders of new venues to try over the weekend. It blew me away when I began reading the names of the contributing writers and photographers. Hey, I know all these people now, I thought! I'm working among the likes of Leslie Cole, Mike Davis, Freddie Joe, and John Foyston and see them on a regular basis as Leslie often stops into the test kitchen to taste, critique, and offer her opinions on perfecting the recipes that go alongside her stories, and Mike enters the kitchen to get a feel for what he'll shoot for the day.

I'm very excited to have the opportunity and will continue to share more of the adventures and a behind-the-scenes look from the Test Kitchen.

By now you should have had your oatmeal, so go get your smoothie ready for your afternoon snack!

Cheers,
JF