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!

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.

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!

An inspiring new Provençal menu

Duck is simply my favorite food. In my Provence countryside kitchen, I decided on this rich and luscious menu for my Portland friends stay.

Every year I look forward to hosting this group of friends here in Mison. Like me, they are all foodies and love good wine. So no matter what, we always have a great time!