Filed under: Uncategorized | Tags: seasonal_menu ingredients fresh inspiration technique nostrana genoa market_chefs workshop
Sorry for the longer break between meetings, but I’m certain you’ll find it well worth the wait.
Hopefully you’ve been taking advantage of Oregon’s summer bounty, whether it’s from the vendors who supply your businesses, the farmers market, or your own backyard Victory Garden.
If you’re looking for inspiration as well as cost-effective and delicious ways to incorporate the day’s freshest ingredients into your menu, look no further than our next session with Kelly Myers.
Here’s more about Kelly from her Market Chefs website:
Kelly is a well known Portland chef and food writer whose work is focused on bringing the healthful pleasures of seasonal eating to practical everyday cooking and eating. Kelly is Chef de Cuisine at Nostrana, a restaurant at the vanguard of Portland’s sustainable and local eating movement and The Oregonian’s 2006 Restaurant of the Year.
Her writing includes a monthly column for Culinate called “Front Burner,” featuring recipes that focus, in her words, on “how we can organize our cooking around both the inspiration of the seasons and the logistical demands of our over-scheduled lives.”
Prior to Nostrana, Kelly served as Menu Chef for the pioneering Portland restaurant Genoa, where she authored seven-course menus pairing the best of the Northwest with Italian regional classics
The menu at Nostrana changes daily, and every day Kelly infuses it with her creativity, passion, enthusiasm and artistry. Here’s an overview of what you’ll learn from her:
A Workshop about Seasonal Menu Planning, from Inspiration to Technique
- Workshop participants will learn to stretch themselves as menu writers and as chefs. We’ll look at how to create menus that capture the seasonal moment while also expressing the identity of your business. The goal is distinctive, seasonal menus.
- We’ll look at what is involved with incorporating more seasonality into your kitchen, including recipe development, small vendor relations, prep techniques, storage requirements and identifying complementary ingredients and flavors.
- We’ll discuss the best our region has to offer, including legumes, grains, beef, pork, cheeses, fish, and specialty items, as well as vegetables and fruits.
- As we go over menu development and culinary exploration, there will be an emphasis on finding and cultivating sources of personal inspiration.
Many thanks to Adrienne Innskeep of Siam Society for offering to host our next potluck. Here are the details:
Date: Monday, August 10, 2009
Where: Siam Society, 2703 NE Alberta, PDX, 97211
Time: 5:30-6:30 potluck, 6:30-7:30 presentation (well, at least that’s what we’ll aim for!)
To RSVP, please click here.