All posts by Melinda

Sunshine Berry Tart

On this rainy Portland day, the sun has left us once again and while I am search for one little bright ray I don’t think it’s going to happen. Most of us in the culinary field will tell you that at some point we chose this profession because we love to please people with food. I am taking it upon myself to bring all of you a little sunshine from my kitchen to yours.

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Butchery and Utilization

Let’s be honest. Americans have become a chicken breast nation. We will happily fork over (sorry for the pun) $8+ for 2 boneless skinless chicken breasts rather than the same amount of money for a whole chicken. And why would we not want two legs, two thighs, 2 breasts, 2 wings and bones for the same price as 2 breasts, because we like the convenience, which of course has gotten us in to a whole mess of trouble in other areas of our diet.It takes effort to separate a chicken into its individual parts, or package those for the freezer, or use the bones to make a stock.

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Making Lemonade from Lemons, or a Smoker from a Lousy Freezer

We’ve been gearing up for a very busy spring, so many events happening! It’s exciting to be busy, don’t get me wrong though I’d like to be even busier, that’s a problem I could happily live with. We’re excited to be offering pastry and baking classes taught Continue reading Making Lemonade from Lemons, or a Smoker from a Lousy Freezer

So Awesome I Almost Shed a Tear

Blog, what? We have a blog? I ‘m not going to apologize every time I slack off, so bare with me. I work two jobs (only for another month and then it’s PCW full time baby!) and sometimes after a long day I just want to sit on the couch and play Donkey Kong and drink a beer. Come on, you know that sounds better than blogging.

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Early Morning Eel

It’s 7am Sunday morning and I’m sitting in the shop listening to Peter Gabriel and eating a salad made of leftovers from Friday and Saturday’s classes, Sushi and Mayos and Vinaigrettes. So an unagi, avocado, cucumber green salad with daikon sprouts and a sambal aioli. Some may say it’s too early in the morning for unagi but I say, Never!

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Snout to Tail on the Horizon!

We have a busy weekend ahead of us. Sushi making on Friday which I am really excited about since I adore sushi and can happily eat it all day. On Saturday we have a Mayo and vinaigrettes class, which is a great way to understand how to balance taste. Sunday with have another Knife Techniques class as well as a Nutrition 101: Feed Your Body lecture which I’m looking forward to sitting in on since I love watching Susana teach.

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