Next up: FEAST Portland and I couldn’t be more excited! While Amy, my Assistant Pastry Chef holds down the fort in Miami, I’m taking my #3 in command, Tiffany Rawson. She’s a West coast kinda girl, so she’ll be digging it. For us, it’s all about what is fresh and growing in the Pacific NW. Based in S. Fla, that’s a real treat for me.
Friday night 9/21, you’ll find us cooking at one of the amazing dinner series. Held at Lincoln Restaurant, this one is girl power! From the website: “New York City’s April Bloomfield (The Spotted Pig, The John Dory, The Breslin) and Portland’s own Jenn Louis (Lincoln, Sunshine Tavern, Culinary Artistry) each helm three culinary outposts, and both have been named Best New Chef byFood & Wine magazine. With celebrated pastry whiz and James Beard finalist Hedy Goldsmith of Michael’s Genuine Food & Drink in charge of dessert duty, this is one dinner not to be missed”.
What’s for dessert? Family-style warm fresh fruit Crostadas. I’m waiting to get up there and go with Jenn and pick the best of what’s freshest. Jenn told me to be thinking about heirloom plums and Chester blackberries. AWESOME!
Moving on to Saturday night 9/22, I’m part of an amazing event called High Comfort, “High Comfort is a showcase of comfort foods pushed out of their comfort zone and into an elevated and rarefied realm: where mac and cheese is scented with Oregon truffles, where a Reuben sandwich is made with Dungeness crab and sturgeon caviar, and where a diner is never more than an arm’s length away from the next piece of Iberian ham or foie gras. Oregon’s premier wineries, and a few of their high-end European counterparts, provide the perfect complement to the evening’s indulgences”
This one is right up my alley…comfort foods pushed out of their comfort zones? HELLO? My menu: Buttered Popcorn Ice Cream, Chipotle Cracker Jacks, Espresso, Bacon + Banana griddled bites, and by request, treats from BAKING OUT LOUD, my versions of Double stuffed Nutters, O’s and Biscotti. These babies aren’t just going to sneak up onto the table, they’re going to be in-your-face and flavor forward. Sorry, I just can’t help myself, it’s what I do!