Yes, Duck! My favorite. A slow roasted duck with parsnip potato purée.
See my full menu below.
*See my COVID note below.
This is inspired by a duck dinner I made in Provence this past September. You can see that dinner from my blog here.
This menu is gluten-free other than the dessert. Let me know if you are gluten intolerant.
Concombre avec fromage blanc aux herbes et saumon fumé -
Cucumber rolls with herbed white cheese and smoked salmon
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Salade d’endives, radicchio et roquette aux noix et raisins avec vinaigrette balsamique -
Endive, radicchio and arugula salad with toasted nuts and grapes with a balsamic vinaigrette
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Canard Rôti aux olives vertes - Slow cooked duck with green olives
Purée de panais et pomme de terre - Parsnip and potato purée
Hericots vertes - Green beans
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Fromage - Four cheeses with crusty bread and home made fruit spread
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Tarte tatin
A requested donation is $65 per person for the food and a glass of champagne with your amuse-bouche. You are welcome and encouraged to bring your own wine for dinner.
I decided to reduce the number of guests inside to 8 people. If you are on the waiting list, and the weather permits, I will open up my table outside under my new pavilion with two hanging heaters. My heaters are great, and my pavilion will keep you dry. But if it is a terribly windy day, it may still be too cold for you.
For everyone’s safety, only fully vaccinated people are welcome to sit around the dinner table. Thank you!
My Birthday landed on the hottest day of the year! I changed the venue at the last minute because it was 116 degrees in Portland!! Thank goodness for air-conditioning!
I’ve cooked paella for as many as 45 people for a birthday dinner party, and as few as four in the countryside of Germany. Generally when I make paella, it’s for 12 to 25 people (see recipe at the bottom). This past week I took my paellera and fire set-up to the south of Portland for an elegant dinner of eight in which I was not only the paella chef, but I was also a guest.
I cook with love …
Hi, I’m Karen. I am an artist and a chef! With two kitchens and two painting studios, I split my time between Portland Oregon and Northern Provence. See my art here: karensilve.com
It brings me great joy to cook for you and share my dinner menus and recipes! Hosting a dinner is like creating an interactive piece of art: contemplating the combination of flavors, creating a welcoming environment, setting an inviting table to sit around, and plating the food beautifully creates an environment which makes the evening an event. My food and menus are influenced by my environments in my two kitchens, one in Portland Oregon, and the other in Northern Provence.
I would like to invite you to my home for an exclusive dinner.
I have limited space and am asking for a donation of $65 per person. Please share this, invite your friends, or even give one as a gift. My dinners are very thoughtfully planned, and I take the extra time to serve them with beauty and love. See my kitchens, food blog and food on instagram. I hope you enjoy!
Very warmly,
Karen Silve
What a lovely savory dish that seems to be perfect every time. This method of cooking duck came after I made a slow roasted Duck with Green Olives in Provence. I wanted to perfect the recipe once I came back to Portland. But here in Portland, I made a wild mushroom sauce instead of a green olive sauce, and a demi-glace, which is simply divine!