Portland has a lot of great mixologists. In my neighborhood, I visit Aviary regularly. They have a beautiful bar menu and a great staff! One of my favorite drinks on the Happy Hour menu is the “Rattlesnake”. I love the frothiness from the egg white. They pour over ice in an old fashioned glass rather than up.
Read MoreI love starting with a cold soup to get the pallet warmed up for the meal. You could use the puréed soup recipe with other vegetables if you want. But I longed for the flavors of Provence, and fennel is one of them! I served it with fennel fronds and a chive-parsley oil. It was paired with a chenin blanc.
Read MoreI love quail, and decided it was the perfect food for this special day. The one above I made in the spring with fresh morel mushrooms.
Read MoreA perfect starter for any dinner party. These shrimp endive leaves have a brightness to them, and are always the hit of a party. Great appetizer ideas!
Read MoreI had a real desire to make beet purée after seeing a beautiful image on @cookniche’s instagram post. The color was intense, and made the plate beautiful. So, I worked on making a beautiful and tasty beet purée to pair with duck breast for a dinner in which I was developing a menu. It was lovely! I played around with how much water – bay leaf, or no bay leaf. Garlic or no garlic. I was happy with the outcome.
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This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.