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.
Friday, March 25, 2011
Wednesday, March 16, 2011
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.
Friday, March 11, 2011
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.
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.
Wednesday, March 9, 2011
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.
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!
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.
Sunday, March 6, 2011
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."
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