as i said before, garde manger is mainly just a fancy word for the cold kitchen, however that is not how it is literally translated. that said, intro to garde manger was a great class. we learned the basic components of salads, appetizers, and hors d’oeuvre.
overall it was a fun class with a […]
today we took the max line over for a taste of some delicious beers and wines and the spring beer & wine festival. breweries and wineries from california, oregon, and washington joined forces along with a good handful of some local portland restaurants to fork out some good eats and tasty drinks at the […]
meat & seafood identification & fabrication. good times.
we started with seafood, filleting salmon, halibut, shucking oysters, and making calimari. then we moved on to poultry, breaking down everything from chicken, duck, squab, and other wild birds. after the birds we moved to the beef, pork, and lamb, fabricating cuts from the sides […]
yesterday chef brian malarky came to wci to do a demo of his seafood sausage. this is the dish that won him the second round of top chef, season 3 on bravo. top chef is
a new reality competition series celebrating the culinary arts with a fascinating window into the competitive, pressurized environment of […]
today was a good day. of course sleeping in always makes for a good morning, prepping a big thanksgiving meal is also a good start to the day.
we got up and went for a walk through the south park blocks. we stopped at the park avenue coffeehouse and chatted about our weekend plans, […]
we got a few extra hours of sleep friday, which was needed. since the weather was nice we decided to check out forest park, a local hiking park. it is only about 6 miles from downtown and provides a semi scenic drive and beautiful wooded surroundings. it was a nice little hike. […]
we are finally settled in(for the most part) to our new apartment. over the past few days of travel, back and forth from furniture stores, and just learning the city and public transit, we have really been enjoying our new home. many things are unfamiliar still but more and more we are getting […]
