The Ed Forman Show

On Tuesday night I was fortunate enough to make a guest appearance on The Ed Foreman Show, in downtown Portland. I was scheduled as a guest chef with the primary objective of cooking with... Wait for it... BACON! Yes of all the things in this world I was asked to prepare I get number 1. I was already excited to be on the show but to be cooking with Bacon even more so. Insert non secquiter; If you have not been there to see it live yet. You should be. Its every Tuesday night at Dante's.

I had so many ideas for bacon that I had to narrow the options, so I figured since it's summer why not focus on some easy starters and a nice dessert. What I came up with was: Bacon and jack cheese stuffed jalapenos wrapped in bacon, Bacon wrapped prawns with a warm Bacon, Tomato, Basil and Tequila sauce, dessert Bacon and maple cupcakes, and a special corn dog wrapped in bacon just for ED.

The thing I love most about bacon. Its versatility. You can really use it in anything. It has it all, fat, salt, and sweet. It really is, damn near perfect. It's also a form of food preparation you can find anywhere there is pork and salt. Almost every country has it's own form of cured pork belly. And the beauty of it all; it's still bacon. So where to start with getting the most bang for for your buck. First, use a product that is not found at large chain supermarkets, most of that stuff has to many sulfates to count. I prefer to use Nueskes Bacon from Wisconsin. It's an apple wood smoked slab bacon you can pick up at Chop Butchery in NW  City market (http://chopbutchery.com/). Or on line at http://www.nueskes.com I prefer Chop they are local, friendly, and creative.

Stay tuned for the web cast of the event as it will posted soon.

How to make sauerkraut!!!!!

So its been awhile since I have posted a recipe with instruction so here ya go. I made my first sauerkraut of the year this week and wanted share the experience with you. So without further ado here we go.

Homemade Sauerkraut:

2 heads of cabbage sliced about 1/8" thick with the core removed
1 garlic clove
1 yellow onion
2 Tablespoons Juniper Berries
1Tablespoon Caraway seeds
2 Bay leafs
2-3 Tablespoons of sea salt course of fine

Equipment:
1 One gallon glass jar wide enough to place a small plate over the top
1 Chefs knife
1 Cutting board
1 large stainless steel bowl
cheese cloth
rubber band

First place the heads of stem down and cut it in half from top to bottom so that the core is exposed in the middle of both halves. Using the tip of your make a cut along the outer edge of the core at an angle towards the center so you cut as if making a triangle out of the core. Repeat this step on the other side of the core. You should have been able to remove the whole core, if not just cut away the remaining part of the core. If there is a little this ok it will have a touch more texture in the finished product. Repeat this step for the other half. Once the core is removed place the halve flat side down on your cutting board. Slice the cabbage as thin or thick as you prefer. Place the sliced cabbage into the bowl. Once all the cabbage is sliced and in the bowl add the slat, caraway and, juniper berries. Toss it all together until the salt has covered all the cabbage and it has started to release water. This process will help to keep the cabbage crispy and also create the brine for the curing. Once well combined begin placing the cabbage into the glass jar, pressing it down firmly after every two or three scoops. As you continue to fill the jar and press down you'll notice water begin to release from the cabbage. That is your brine. Once all your cabbage is in your jar place the small plate over the top of the cabbage and weigh it down with a can or other well weighted object that is clean. Place the cheese cloth over the the top of the jar and secure it with a rubber band or twine what ever you have available. Now place it somewhere in the kitchen that it is out of the way and let it rest. Give it a good press after about an hour just to get a another good amount of water. I do this often for the first day. After about two days your cabbage will begin to smell like sauerkraut, and the brine will cover the cabbage completely. Give it a try and see how it tastes, it may take up to four days to be right, and once it is it can be stored in a cool dry place for a month. Just a note if mold develops on top of the liquid that is perfectly fine, just skim the top to remove as much as possible. This mold will hurt the sauerkraut.
If your like me and like to have a good supply all year make sure to watch how much you have left and time your next accordingly. You can use the liquid from the first batch to brine the next, it will just keep getting better. Each time. There also a ton of great resources in the web in the way of recipes. I recommend trying this traditional batch first then experimenting with other combinations. For example use green and red cabbage and it will create a pink sauerkraut. Try just red cabbage, add apples cinnamon and star anise for a sweet and sour style. There are endless possibilities so get and create one of your own. Happy cooking.

Tours Dates starting to fill

So we have officially began setting dates for our first tours.

April 17th 2011 leave from downtown Portland and head east towards Molalla Oregon. We'll stop in at Sudan Farm for a look at how our lamb, chickens and duck eggs are raised. Then scoot off down the road to a Lavender and Thyme farm for a new perspective on fresh herbs. Folled by a trip to Rosse Posse Acres for a full detailed journey into the passion of raising Elk with one the longest running Elk ranches in Oregon. And as promised a trip to a local winery where we'll get to know a winemaker and the love that goes into making a real Oregon wine. For booking info please contact me at andrew@highheatcatering.com. We gladly accept most debit and credit cards.

This is the official press release

High Heat Catering, owned and operated by Chef Andrew H. Garrett, is Portland’s newest epicurean adventure.  High Heat Catering provides creative catering and on-location tours of local farms, dairies, and livestock ranches outside of Portland.  In both the catering and the tours, Garrett’s focus on sustainable practices incorporates local wineries, breweries, and farms to showcase the amazing local outlets so often overlooked. 

As a caterer Garrett is available to teach in-home cooking classes, dinner parties from backyard barbeques to multi-course affairs, and other events for up to 50 people.

In the Farm to Table tours, Garrett’s mission is to bring YOU to the farms, show YOU how to hunt for wild mushrooms, catch fresh salmon, and use local lamb.  He educates about the value and passion involved with shopping locally and cooking at home through hands-on experience.  The culinary excursions leave from Northwest Portland and head to three or four farms where the farmers will lead short tours of their farms.  Garrett will begin with a semi-structured menu that includes the main course protein such as lamb, elk, pork, or pheasant and guests assist him in choosing many of the products to incorporate into that evening’s dinner.  Guests will also be able to purchase products to take home with them.  The destination will be a local winery where the winemaker will lead a tour and wine tasting while sets up to Garrett to prepare the family-style dinner using the day’s selected ingredients.  And of course the tour includes the opportunity to watch Garrett in action in the kitchen!

Garrett’s passion does not stop there.  His Craftsman Dinners feature local winemakers, farmers, brewmasters and guest chefs and will be held at varying locations in the Portland area.  These ground-breaking events are an opportunity for local businesses to shine, increase their awareness, and educate their consumers.  Seating is by reservation only, and locations and craftsmen will be announced shortly before each event.  

Little Bird Bistro

So, where have I been? Well I have starting a business, cooking and creating relationships with our food sources. And of course eating a lot of good food. So today I am going to write my first official review of a restaurant. Now bear in mind I am NOT a food writer-- I am a food "Enthusiast." I do not write negative reviews or Yelp about my water glass being half full for twenty minutes. I share the good stuff! I want you to support the places I enjoy. There is no room in my world for negative rants about local business. In today's world of social networking you can tell 400 people in a blink of an eye that you had and awful experience at a restaurant, why? To feed your ego? To consider yourself grandiose? Do you really think people read your sad review? Why feel the need to be so negative? I do not feel my opinion about a lack of service or drunk owner sitting at the bar of their restaurant, a snoody waiter or an undercooked burger is of any service to anyone.  My opinion is just that-- an opinion. I do not want to share a negative view of restaurants, I will only share with you the things that excite me. So since I told you my plight here is my first review:

Little Bird Bistro, March 3rd 2011
My good friend and I decided to catch up a bit; it'd been a while since we talked. So we set out towards our destination.  Upon arrival we were greeted by the manager who happens to be  a friend of my cohort. She is a wonderfully bright, obviously intelligent, and has an amazing smile. She seats us at a cozy two top next to a couple from New York, who are enjoying the last of their meal. I can over hear their conversation as they talk about destinations traveled, food, and drink; they are indeed food people and they have enjoyed their meal. A good sign for me. We examine the menu and find our choices. As I look up another familiar face with a wonderful smile meets my eyes: a young line cook who had worked for me previously. This young woman is going to be one to watch. She will be great! I guarantee it. She encourages me to enjoy the Beef Tartare. I had already spotted a Foi Gras Torchon that I definitely need to enjoy! Once we place our order I begin to take in the atmosphere and it is something to be truly taken in, the ceiling is marvelous and the fixtures are inviting, for me at least. I enjoy the antlers and small bird cages. They bring a rustic and indistinguishable sense of a French bistro I once ate at. 
When our treats arrive my Torchon is beautiful and aromatic, the toasted bread is perfect for the celery root puree and combination of truffle and Foi Gras, its a beautiful amalgamation of deep rooted flavors.
Our friend returns with gift in hand the Beef Tartare, classically presented with egg yolk in center, dry baguette and the proper accouterments.  The beef is a combination fatty and connective tissue that is ideal for raw consumption. I AM IN HEAVEN. As we nosh through our snacks we talk about life as it is, the trials of a new world and fresh starts, the relief of what can only be described as a loss of selfishness. Our meal is wonderful the service is spectacular and the we haven't even had dessert yet. I don't ask for a menu only ask our friend to bring what she would enjoy. And on the spot she is. A plate full of confections all made in house. I have dabbled in pastry work and have such a curiosity for how these professionals make such amazing delights! Some day I may have the chance to learn, until then thank god they love sugar as much as I love lamb. We converse more on restaurant life and the like, until finally it is time to move on, we make a recommendation to the table next to us for a lunch spot for their final day in town, pay our bill and head out. Hugs and compliments are a bound as we exit and I feel what I call "damn good" after our experience. Thank you to the staff who indulged us.
In closing I highly recommend Little Bird Bistro to anyone who can appreciate a great dining experience. Probst and happy cooking.

Real A-mur-ican apple pie

So I was inspired today. And considering I had the time I thought I'd bake a bit. What did I make? Real apple pie. Now I say "real" with emphasis because when I grew up this is how apple pie was. If you've ever had the opportunity to get across this great country a bit, some places out in the beautiful Midwest have what I can only describe as "Pie" diners, each place has at least 5 pies and each is a "house" specialty. The one I love the most? Yep, apple pie with aged white cheddar cheese baked on top of the apple filling beneath the lattice work top served warm with a hot cup of black coffee. So today I set out to re-create said pie.
Step one simple pie crust.  I found this recipe on (http://simplyrecipes.com/recipes/perfect_pie_crust/) its great and simple to make, I also added a touch of my own with some buttermilk just to take it up a bit. watch the water content as it will change with the addition of the buttermilk.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons Cultured Buttermilk
• 6 to 8 Tbsp ice water

Method

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

Dough is ready to shape.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.

Filling Recipe:
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 3/4 pounds of 1/4-inch thick diced Breaburn apples.I like these guys because they are local and bake very well with a good sugar content for sweetness and proper starch for texture.
1 Bourbon (we authentic right?)
1 teaspoon vanilla extract
Butter for sauteing

You will also need 1/2 pound of sliced aged white cheddar cheese

Melt butter in a saute pan  then add apples, flour and sugar, stir or toss to coat the apples. Then add spices and vanilla,again toss or stir and finally add bourbon reduce the heat a touch not burn or over cook the apples, let some of the booze cook off. Should be a slightly thick combination of apples spices, bourbon and flour. Not thin liquid but smooth and creamy almost. Let it cool then add it to the first crust.


6 Roll out second disk of dough, as before. Again I deviate from the recipe here, once the top is rolled I cut it into long strips to make a lattice top. Place your aged white cheddar on top of the filling now. Lay strip after strip creating a lattice top and pinch together top and bottom dough firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Brush with egg wash and bake. At 350 degrees in a conventional oven for about 45 minutes or when the crust has browned evenly and cheese is melted.

And then you have a beautiful finished "Real A-mur-ican Apple Pie"

I forgot the finished pie picture but once we got through it I remembered.

 The cheese I used could have been a bit dryer, it really melted through the apples, but you still get the great flavor combination of sweet apples with aged white cheddar. I also could have used a touch more flour probably another tablespoon as you can see the liquid build up. Still tasted great the crust was crisp and delicious. Give it a try let me know if you have any suggestions. Happy cooking!

Farm to Table Tours

So as many have you heard, I have begun a new adventure in my life -- I am going to bring you to the places I love to buy produce, dairy, chicken, lamb, elk ,and of course wine. I want to bring you to the source. So what is the plan for our tour? Well, we will leave from Northwest Portland at a specific location and then head out to our first destination.  Upon arrival at the Farm we will have a tour from the farmer and pick out the produce we want to use for our dinner. Then we jump back into the van and head off to the next farm where will meet a goat cheese maker, sample cheese, and learn the basics of how to make it and again pick out what we'd like to enjoy with dinner. Our third stop will be at SuDan Farms where we will pick up fresh lamb, duck eggs, and chicken.  Then we will head off to a local winery where you will receive a a tour and wine tasting. While you're doing that, my assistant and I will prepare our family style dinner and we'll all sit together and enjoy dinner at the winery with the wines and fresh air. These tours are unlike anything you've ever experienced and they will push your senses to another level. This is my way to show you in person "My Chef Life."

Fresh Milk

So often in today's world of convience we forget about how our food history was shaped: by the men and women who walked miles to have the best cream to make the richest cheese, woke at dawn to feed the hogs, and move the cattle on to the freshest pasture to graze, tend to the corn, plow the hard dry soil for new seeds to be planted, and cut the wool from the sheep to make clothing and blankets. These practices are not so far removed from our present day when I think about what life may have been like for those settlers in the 1600's even into the early 1900's before cooking was a commodity. So I have really taken to heart the new found pride I have found in cooking "Old World" food. Really what I am doing is applying new age technology to these original ideas. So here is my latest...

Homemade Cottage Cheese. First things first -- in today's world cottage cheese is produced using skim milk which is processed in a plant. What I use is whole "raw" milk form a local farmer. She has three Jersey cows which is a breed of cow from the Isle of Jersey, Britain. They are a smaller breed and produce a high butter fat content milk, great for cheese, creams and butter.
Step 1. Find raw milk. If unavailable you may use store bought skim milk. Please look for raw milk.
Step 2. Measure all of your ingredients, 1 gallon milk, 1 lemon zested, 3 tablespoons white wine vinegar, cream for texture and salt to season. Very important!!! Place your colander and cheese cloth in the sink for easy draining.
Step 3. Bring your milk up to 155 to 165 degrees stirring constantly about 10 minutes at medium heat. You can make it!
Step 4. Add lemon zest.
Step 5. Add vinegar and turn off heat.
Step 6. Stir until curds form, and pour through cheese cloth.
Step 7. Add cheese curds to stainless steel bowl and add cream to help cool, and determine consistency
Step 8. Once cool place in plastic container and allow to rest for 30 minutes.
Step 9. Add more cream to desired consistency
Step 10. Enjoy!!!!
Step 11. Make more.
Step 12. Share it with friends!

And that's it a simple 12 step homemade cheese recipe. Enjoy. Until next time... Happy cooking.
+http://www.youtube.com/watch?v=gCJj7b6JlJQ This is the video to follow along with enjoy.

Ok so here it is, our trip to Italy. This is the Flyer and information to get you booked to Tuscany with me! Chef Andrew H. Garrett. I would love to have y'all as guests so please contact me or Colleen at Peak Travel, so we can get ya booked for the Culinary Adventure of the year! Here is the link.
http://www.jbatravel.com/Tuscany-Tour-with-Chef-Andrew-Garrett.html

Happy cooking.

Farm to table! Honestly.

On Monday we took a ride out to Canby, Oregon because I needed to pick up a half lamb carcass from Dan Wilson, the owner and operator of "Sudan Farms". Why am I getting a lamb carcass? I am teaching class on Butchery. Yes, I spent my birthday sharing my passion for food with a group of open minded and excited students. During class, I taught them how to butcher a chicken, truss a chicken, and bone one completely. I also had a guest Chef instructor, Rawburt M., who is very experienced with fish. He showed his way of cleaning a whole Pacific salmon, and also his method for shucking oysters. We followed that up with my live demo of how to butcher a whole lamb.

I am going to interject my personal opinion here as to why using local farms are so important to me. I really love to get out and visit different farms. I have an uncanny desire to learn where my food comes from. Again, it is so important to me that I know the products I am going to use were raised by men and woman who care and who are passionate about what they do, by people who care about their animals, vegetables, trees, and families the way I care about the final product and the way it will make you feel. Yes, it may be more expensive to buy locally but you know where it comes from!!! You can talk to the people who raise your food and see the truth in their eyes, Have you ever had a produce guy at a supermarket tell you how the tomatoes were grown? Ask him next time you’re there. I bet he has no clue. This isn't his fault. Do you see my point? We are slowly losing a connection with our food. With today’s farmer’s markets and health food stores, it is really convenient to meet these wonderful folks. Introduce yourself and ask questions. Why do I travel 50 minutes outside of the city for lamb? Because I know that when I use an animal with all the respect I can, t it will transfer into my final dish ultimately giving you the best experience I can and YOU are who I aim to please. So when possible, try to eat local. It’s well worth the extra money.

 So, what am I going to do with 22 pounds of lamb? I am going to prepare a lamb stew inspired by Spanish spices.

This is the recipe:

 3 pounds Lamb shoulder cubed 1"

4 ounces Carrots peeled and diced 1/2"

4 ounces Celery rinsed and diced 1/2"

8 ounces Yellow onions diced 1/2"

6 each garlic cloves ends removed and crushed

1T Caraway seed

1T Cumin seed

1t cayenne pepper

1 each cinnamon stick

2 each bay leafs

1T sea salt

7 sprigs of fresh Thyme

14 ounce can of diced tomatoes, unseasoned

28 ounces of beef stock, unless you have lamb stock

Once you have all of your ingredients,  place them into the crock pot starting with the lamb first, then the vegetables, then the liquids and spices. Make sure you do not over flow the crock pot. I filled my near the top and placed the pot over a sheet pan so that any condensation from the pot drips into there and not onto my counter tops. Now turn your pot to the “high” setting and let it cook for 3 hours. Then I stir it at this point.  Turn the dial to “low” and allow the stew to cook for another 5 hours or until very aromatic and lamb is tender. And that’s it. Really easy, I know, but absolutely delicious. I eat this stew as it is out of a bowl or serve it over saffron rice, basmati rice, or even over lentils. It’s very hearty and soulful.

Enjoy and happy cooking!

A taste of gratitude...It's not always about food.

I often forget how important it is to stop and say “thank you.” In today's world of who's who and who's not, this is mine and that is yours, we often forget that it really is us. We really are in this thing together, left right, north, south, east, west...So on and so forth.

 Tonight I had the chance to chat with a friend of mine with whom I grew up and served in the United States Army. He reminded me of the days when I was just a high school kid pumped up and passionate about what we were doing. And I was!!!! I have to relate those experiences to the ones I have now.

Each and every one of us has a gift, a talent, something at which we are extremely good. I cook. Or, well, I "Chef" [grin]. But to what extent do we follow our passion? It seems today we do not follow it nearly as far as we should. Can you remember when you used to sing out loud because you were great at it? You still are!!! Remember when you heard that the math test was impossible, but you saw the patterns and solve the problems? You still can!!! Remember when your friends asked for your advice because you always have a sound opinion? You still do!!! Get out there and be a part of today! Don't let yesterday stop you from being the best you be can today! I know, easier said than done, but you are who you are! We all have our gifts and if we do not share them with others, it is my experience that I feel empty. When I share my gift with others, I overflow with joy! A friend once told me "If you want self esteem, do esteem -able things!" And that's what I try to do today.

Every day we act selflessly, and we encourage others to the same. We can create, teach, learn, dance, cook, run, bank, golf, counsel, and we can INSPIRE! So I challenge you today, inspire someone, even if it’s yourself, but get out there and be passionate about something. Believe in yourself and treat others as you would like to be treated. This is your chance to shine. Thank you all for all of your hard work and determination! Thank you to my family and friends who stood by me through thick, really ,really thick and even through the thinnest. Thank you.

Todays food is.....

Food is...

So yes, it is 1:30 a.m. and yes, I am writing in my blog. What the heck is going on here?? Well, I have been all over today. I started by picking up Jason D. He is one of my cooks who, to tell you the truth, is just a great guy to be around. So he and I set out to create two dishes today. First, a salad of in-season local"ish" produce. What did we find? Blood oranges, local golden beets (Prairie Creek Farms), arugula, Granny Smith apples, and walnuts. Second: I have my white truffles from last weekend’s adventure so I wanted to build a dish around those gems, and what I came up with given my poll results was White Truffle Risotto with Pan Seared Diver Scallops and Fried Sunchokes (Jerusalem artichokes). We headed to Northwest's City Market where my friends at Newman's Fish pointed me towards some great looking scallops – U10's (under 10 scallops per pound). I picked up some arborio rice and my produce. All together my total for a dinner to feed 5 people was $44.50 – pretty good given the quality of goods.

First off I started getting all of my risotto preparation done as it will take the longest to cook. The recipe will follow. Once we finish our risotto prep, I begin to write the recipe. Jason asks, "You're writing as we go?"  "Yeah, what did you think we were gonna do?" The reality – I have made enough risotto in my life to know a damn near ideal ratio for the basic of basics. So we start dicing and weighing our onion, weighing our rice, measuring our water, fish stock, thyme, dill, truffles, salt, and cheese. We have our Mis En Place! Write that down! Very important! Mis En Place!! We fry our sunchokes, and these little buggers are flipping awesome!! I also have a sunchoke fritter recipe. I love ‘em. We prepare the risotto and allow it to rest while we prep our salad.

I'll be honest; at this point as I set out to create an amazing risotto it was lacking in color, the flavor was "dope," but the all light color made for a very dull at sight dish. Our salad on the other very – bright and full of body, could have used some crushed walnuts a top but really nice nonetheless.  Oh, or some aged Manchego cheese. Oh yeah, that'd be awesome.

So here are the photos of both dishes. \Please critique or ask questions.

Overall, a very productive day. Tomorrow, back to work and with some luck, a chance to write here about what it means to be a Chef and whether or not "I" think we are artists. Have a great night and great day!!

Truffles!!! White Truffles

So how do I enjoy a day out of the kitchen? I go find the bounty of Oregon. Today's goal; "Find black truffles." I left my Northwest neighborhood apartment at just about 0945hrs I arrive at my destination at 1030hrs. My "spots" are all over the place. But It has been my experience that the hills 25 miles north west of Portland are the most bountiful for truffles.  I keep my eyes both up and down, two things I am looking for; 1. The drip line of the Red Fir trees, 2. Holes in the tuft that small rodents have burrowed for truffles their smell is better than mine. But when you get deep into a good patch you too can smell them as if you super scent, amazing. So I started in one of my always good spots only to find a German Sheppard sized Coyote wondering through the forest. This is the point where i say to myself  "wow this is what a good life is" the coyote smells me and darts off into the woods. And I choose to go the opposite direction to avoid further confrontation. This unexpected change lands me in a new area of the woods I have not yet explored so I am slightly excited and just a touch on my heels. As I find a small patch of fresh burrows I get down on my knee and begin to pull back the tuft exposing small worms and beetles. It is very very VERY!! Important that if you choose to forage leave the area the same way you found it So do not leave trash and as you remove dirt re place it. As I begin to pull back the tuft I notice a few small bulbs my heart begins to race I have forgotten about my furry friends and realize as I pick them out and look at them curiously, "no way" I think I just found white truffles. Sure enough I found the holy grail of Oregon's gifts of nature the White Truffle these things retail for ridiculous amounts. I find three here after only 5 minutes. After 5 more i move on. 45 minutes pass and nothing, then just as I am deciding to head back to my original destination Bird catches my eye hes making a great deal of noise I turn and look and hes just playing a bit, but I also notice a group of red fir trees that are about 30-45 years old with a smooth clear opening under there out reached branches. I walk over no burrows, shit. Well I'm here so I may as well take a look under the tuft, and yet again I get real lucky. Once I exposed the soft pebbly dirt there it is another white truffle peaking out from the dark brown fertile ground. I look around a bit more finding my largest of the day a white truffle weighing in at 4.25 ounces shes a beauty. At this point I had found 7 white truffles and 0 black truffles, so next week I will head to the coast and hope for some black truffles. Until then I have yet another successful 5 hour trip to gather Oregon's Bounty.

Here I am inter-webs

OK, so here I am joining the Internet revolution. This is officially the first of what I hope to be many short and fully disclosed informational educational and insightful "posts". So in this first intro to me I want to share with you, what your experience means to me. Food is not just energy.  It's not just a nutritional guide found on the back of a label. It's not just calories you are counting. For Christs sake its LOVE, PASSION, SOUL. Every time you eat breakfast, brunch, lunch or dinner, dessert you are experiencing a small piece, sometimes big piece of a Chef's soul. He or she has just allowed you to be apart of their world, their success, their true passion. What you may not know is that, the good ones... The Chef's who actually care, those of us who want to please you! Yes we want to please you. We want you to feel pleasure when you eat our food. We are offering you our SOUL!!! We're not back there cooking your dinner with our own hands. We have assembled a team of talented young women and men busting their asses to make your experience one you'll remember. These grunts, comis, they too are chef's. Don't be fooled by their facial hair, tattoos, cigarettes, whiskey and scars, the non shalant "don't give a shit" attitudes, the reality is they care too. They don't want their Chef's to be upset with them, they strive to execute our vision! They aim to please US! Until the day that they have the chance to please you! This industry of "pirates" we are here for you. So remember that; next time you are dining out when you choose a restaurant, find one that pleases you. One that has a soul.