PDX Women Chefs & Restaurateurs


What’s your wild plum?
August 19, 2009, 10:49 pm
Filed under: Uncategorized

First, sorry for the late post!

We had an inspirational, informative meeting on August 10 with Kelly Myers, chef de cuisine of Nostrana and co-founder of Market Chefs.

At Nostrana, the menu used to change twice a day, every day. Back when they bought everything everyone would sell them, developing menus was like a culinary Rubik’s cube. But the skills and wisdom Kelly gleaned from an abundance of new ingredients and challenges has not only played a key part in Nostrana’s reputation as a destination restaurant.

Here’s a summary of the key takeaways. You can also download the file of Kelly’s handout, too.

Seasonal Menu Planning

  1. Quality is the reason to do seasonal menu planning. But it’s also how restaurants can best support the local food economy. We need lots of chefs who can think on their feet and get excited about fresh food that blows their mind when it comes in the door.
  2. Why do seasonal menu planning besides politically and ecologically? Because it gives you inspiration, vitality, creativity and a sense of focus. It’s not about feeling overwhelmed by abundance. Instead, you get to pick and choose what you work with.
  3. Even though seasonal menu planning is about thinking on your feet, it’s okay to work from a recipe. While ratios are important, the true way that cooking is like art stems from the fact that we’re all constantly borrowing from each other.
  4. You must make time for yourself to slowly taste things, preferably with someone next to you to give you feedback. The starting place is going to farmers market.
  5. If you’re a farmers market regular, try one in an unfamiliar neighborhood to discover new ingredients.  Get out of your routine, observe how people shop in ways you don’t normally do yourself. Tap into that excitement. New smaller markets (Montavilla, Oregon City) are starting to feature microgrowers; these markets are nurturing new farmers.  Identify growers who have specialties and decide who you want to work with. Form relationships with growers and tap in to greater wisdom.
  6. Excess of an ingredient (such as wild plums or huckleberries) can lead you to become a gleaner of ideas (huckleberry vinaigrette on beets) and developer of recipes that waiters can market to guests (huckleberry wild plum mostarda).
  7. When you’re feeling overwhelmed by an ingredient, stay within cuisine and identity of your business. For example, imagine the most Italian thing you can do.
  8. Follow the wisdom of elders, prevent fusion confusion craziness. There are people who have come before us who know these things.
  9. Deciding what to zero in on helps you to be profitable.
  10. Pick and choose; you don’t have to support every small farmer all the time.
  11. Remember, fresh local ingredients cook fastre due to higher water content.

After her presentation, Kelly broke up the attendees into small groups to develop 3-course menus using fresh ingredients she’d brought with her:

  • Parslane (from Gathering Together Farm, does a lot of seed breeding, know what grows here). Lemony.
  • Celery – is everywhere but grows locally too. Taste it – realize it’s tasty. The pale inner leaves chopped are quite good in grain salads or part of an herb mixture or egg salad.
  • Medicinal mushroom
  • Tomatillos, when you’re stumped go to the culture of that produce and learn what to do with it
  • Cauliflower
  • Eggplant
  • Squash
  • Tomatoes
  • Summer chanterelles (much less moisture), flavor and texture more concentrated (dry more flavor)
  • Cucumbers
  • Bitter melon (Ayers Creek) – salt them to draw out some of the bitterness
  • Jalapenos, Serrano, banana, Anaheim, poblano
  • Padrone peppers
  • Lamb’s quarters (use it like spinach)
  • Figs
  • Cherry tomatoes
  • Arabian blue barley
  • Fromento

And here’s just a small sampling of the dishes the attendees dreamed up (I wish I’d caught all the ideas in my notes — I didn’t capture one of the most amazing menus, which — not surprisingly — from Amelia Hard’s group).

  • Fromento cookie figs stuffed with goat cheese
  • Flourless chocolate cake with habanero caramel Chantilly cream
  • Sorbet of sweet cucumbers and local gin
  • Ginger soup fresh celery with Arabian blue barley like rice porridge
  • Roasted banana peppers, tomatillos, and lamb’s quarters
  • Bitter melon with ground lamb, roasted figs
  • Panang curry with parslane and other vegetables
  • Figs in cabernet vinegar with goat cheese or savory goat
  • Fromento cereal with maple syrup or maybe cooked figs

This was a creative and inspirational topic on many fronts that ignited not only a passion for seasonal menu planning but also deeper devotion to local farmers.

ResosPro

Adrienne Innskeep, our gracious host, wrapped up the meeting by sharing a quick overview of the online restaurant reservations software she and her husband developed based on their own challenges at Siam Society.

Various people were taking down reservations, and people showing up Saturday nights claiming to have a reservation. Because of the problems, Siam Society stopped taking reservations, which ended up frustrating guests.

They were approached by other online reservation systems, which were prohibitively expensive, required major hardwareinvestments, long contracts, and lots of training.

So instead, Adrienne and her husband developed their own solution — ResosPro, which offers restauranteurs simplicity and value. This homegrown solution has been battle-tested it at Siam Society, including  this past Valentine’s Day. It features a built-in statistical algorithm that paces table turn time. That means it learns from past history what the statistical table time is, automatically stops taking reservations when it reaches maximum capacity.

According to Adrienne, it’s not too technical for technophobes, is easy to program, change table layout and hours of operation. It’s also easy for customers – it takes less than 30 seconds to make a reservation instead of getting redirected away from a web site or having to fill out a ton of info. You can learn more about it at http://www.resos.net

Help needed to keep this group going

I’m getting busier with work and not able to organize meetings as frequently (and obviously, I’m slower at posting updates and notes). This grass-roots effort has been going for almost a year now. Please don’t let it live and die by my schedule. If you’re willing to organize (pick a topic, recruit a speaker, set a date and location, post and email invites), I’d love the help. Let me know in the comments if you’re willing.

seasonal menu workshop



The time is ripe for seasonal menu planning

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.

Kelly Myers of Market Chefs & Nostrana

Kelly Myers of Market Chefs & Nostrana

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

Phone: 503-610-8424

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.



Materials to download from 5/18 social media session
May 21, 2009, 6:49 am
Filed under: Uncategorized

First, a million thanks to Jennifer Fields for taking notes this past Monday night. She does a much better job at the blog posting than I do — I hardly even bother to tag anything. (Changing that with this post. Ahem!) Earlier today she posted a great overview of the social media session. Jennifer’s an awesome PR professional and a culinary school graduate as well, which makes her ideally suited for generating buzz about food and restaurants. If you want learn more about her, check out this lovely blog.

Also, many thanks to Amanda Oborne for hosting again. We’ll give your beautiful house a much-deserved break for the next session on season menu planning, to be presented by Kelly Myers (date TBD).

Lesson learned: don’t schedule a meeting on the same night that the IACP has a brainstorming session. We had at least four wonderful women who would have joined us if it wasn’t for the conflicting meetings. (By the way, we look forward to collaborating with the IACP in the future.)

For those interested, here’s a list of businesses and just plain cool folks that were at Monday night’s meeting:

(Apologies if I overlooked any individual or business — I tried to keep track of who was there as best as I could!)

Lastly, here are the files — one about Twitter from Lizzy Caston and the Facebook presentation from Marlynn Schotland. Check them out, especially if you didn’t make it to the event.

Twitter Business Tips

FACEBOOK Business Tips



Opportunities in Social Networking: LinkedIn, Twitter, Facebook anyone?
May 20, 2009, 6:22 pm
Filed under: Uncategorized | Tags: , , , , ,

In today’s online media-drenched society, is it a must for every individual or business to jump in and participate in all the facets of social networking? Participation in everything likely isn’t necessary, but getting familiar with what social media options are available is a must for any business looking to promote its products and services.

Lucky for attendees of the PDX Women Chefs & Restaurateurs’ potluck last night, four of Portland’s  most well-respected communications and media divas lent their expertise and took a room of 25+ independent business owners and chefs through the basics of a few of the tools available: LinkedIn, Twitter and Facebook. Below are a few things the grouped learned about the social media/networking sites.

LinkedIn

Suzame Tong took the group through the basics of having presences on LinkedIn, as well as search options that can help users find helpful information they’re looking for. When asked why some of the attendees were not on LinkedIn some answers were that they only thought it was for IT professionals, others hadn’t even heard of it.  Truth be told that LinkedIn is actually for anyone in any industry to join. Suzame even gave an example of searching for key topics that would be of interest to chefs or others in the food business. She utilized the search box to look up certain chefs, restaurants, food writers, etc. Sure enough, many well-known contacts could be found on the site. Some other key take-aways from the discussion:

  • It’s worthwhile to be familiar with the value of LinkedIn, and even register a basic profile of yourself and/or your business.
  • LinkedIn is a great resource to conduct key word searches in finding information or contacts that are relative to your business’s success.
  • The site is an excellent way to leverage professional contacts as it acts as a little Eco-system, imitating the Six-degrees-of-separation idea.
  • Many chef and restaurant groups are currently on LinkedIn in which one can join to expand their network even further.
  • Many food media contacts can be found on LinkedIn.

Twitter

Next up, Katherine Gray (@thiskat), of The New Civilization, and Lizzy Caston (@misslizzyc) took the group through the wonderful world of Twitter. Twitter has often been referred to as a micro-blogging site, allowing users to post status updates on what they’re doing-or what’s on their minds-in 140 characters or less. On Twitter, users view a page filled with a continuous stream of status updates from people of whom they’re “following”. This allows users to follow other people who have similar interests to theirs, or who are within the same professional industries. It also acts as a window on what topics everyone is talking about at the moment. A few key tips Katherine and Lizzy gave to the group:

  • With Twitter, you have to participate to make it beneficial to you. You get out of it what you put into it. It’s not a site where you simply sign up with a profile and then never check in.
  • It’s good to define what you want from Twitter. Will this be something you use for your personal life, your business? A little of both?
  • In daily life, communities build brands. Twitter is an online community that can build brands, loyalty, a following.
  • Don’t say anything on Twitter that you wouldn’t say to a client’s face at a cocktail party.
  • Interact with your followers. Don’t just post updates about yourself. @reply to people who write directly to you, and @reply, or comment, to others in your stream who are saying things that spark your interest. This is what keeps people engaged, makes them feel a connection to you and leads to a solid community base.
  • Twitter case study: @KOifusion. When KOifusion began with Twitter, Lizzy took the reigns of setting them up on Twitter. She used the Twitter search feature to find people she thought may be interested in a Korean taco truck. She searched among places like Korean food, taco trucks, Korean fusion, etc. to find people, or other businesses, who she thought might be interested in learning about KOifusion. Within a few days, KOifusion saw its the response of people following it back reach over 700. About 90 percent of KOifusion’s followers were direct targets to the company’s market. The important lesson with this study is that followers were hand picked using key search words, not by spamming.

Facebook

And for our last tour, Marlynn Schotland, the mastermind behind Mamapreneurs, Inc., Urban Bliss and Mama Lit. carried the group through the ins and outs of Facebook. Facebook might be most well known as a site where people sign up and connect with long lost friends and family from all over. This is true, and it is highly used for personal reasons. The other side of Facebook lends itself to an excellent tool for businesses wanting to promote their products and services online. Businesses can create a “page”, which, in a fashion, can serve as a small website on the site. A few key notes about Facebook:

  • There are currently 200 million users on Facebook. Of those, the majority are in the 35+ age range.
  • Facebook gives users a seat at the table, it allows you to be seen and participate in what’s happening online.
  • Facebook allows you to cross-promote by also providing links to your LinkedIn or Twitter sites. In addition, you can also insert a Facebook logo on your other marketing materials such as your newsletter, your main business website, etc. This alerts viewers that they can also find you on the Facebook site.
  • If you’re a business, you can invite people to become fans of yours on the site, allowing for further exposure in viral type of fashion.
  • If you set up a personal page, you can have a maximum of 5,000 friends. A business page allows you to have an unlimited amount of friends/fans.
  • Facebook allows you to create a calendar to promotes your events and special happenings to your friends and fans.

Presentations from the event will be added soon.



5/18 agenda
May 11, 2009, 6:46 am
Filed under: Uncategorized

The agenda for next Monday has come together.

Here’s a quick overview:

LinkedIn

  • There’ll be a brief overview of this professional social network and talk about its relevance (or lack thereof) to the restaurant community.

Twitter

  • Katherine Gray of The New Civilization will go over the ins and outs of Twitter. Whether you’re a newbie or regular tweeter, you’ll pick up some great insights and tips. Besides being social media savvy (with great insights from participating in events like SXSW and BlogHer), Katherine is (in my opinion) one of the best web producers in town (she’s the brains behind these two distinctly different and great sites:  TripWire and Al’s Garden Center).
  • Lizzy Caston of Lizzy Caston Communications will share best practices for restaurants using Twitter, including a case study featuring one of her clients that has generated national press interest. I’ve described Lizzy’s background and expertise before — she’s been a generous contributor to this group and many attendees have and continue to benefit from her PR strategies. Also, her food cart blog is not only a great resource for us locals, it received national mention in today’s New York Times. She’s @misslizzyc on Twitter.

Facebook

  • Marlynn Schotland is one of the most in-demand women in town, and we’re lucky to have her join us next Monday. A successful entrepreneur and an inspiration to many, Marlynn uses Facebook to promote Mamapreneurs, Inc., Urban Bliss and Mama Lit. She’ll share how she uses Facebook to manage three distinct audiences, as well as how she leverages it to market new products and special promotions. You’ll find Marlynn to be an energetic, positive and creative force. 

Don’t forget to RSVP so we know how many to expect.

See you next week!



To tweet or not to tweet, that is the question.
May 5, 2009, 6:47 am
Filed under: Uncategorized

Even those of us on Twitter are probably tired of the onslaught of press coverage this social media-media darling has received of late. But behind all the hype, Twitter, Facebook, MySpace and the like represent a not-so-subtle shift in how millions of people increasingly prefer to communicate.

Sure, it can be annoying to be “friended” by someone you barely remember from high school, but the truth of the matter is, social media is rapidly transforming how people not only connect with each other, but also how they behave as consumers. Beyond relying on online communities and blogs help them make purchasing decisions, people now rely on the instantaneous chorus of opinion to shape their opinions and inform them of what’s new and cool — and that includes where to eat.

Social media — especially Twitter — has been a hot topic that’s been bubbling up since last November, so we’re going to tackle it with an overview of what the differences are among a few of the more popular applications as well as a live, how-to tutorial on Twitter. We’ll have an informal panel discussion too — which is another way of me saying, “I’m still throwing the event agenda together.”

It’ll be fun and informative, so I hope you’ll come. Many thanks to Amanda Oborne for hosting us again — her large and lovely living room is really conducive to our group. And if you need farm-fresh eggs or premium grass-fed bison from  her parents’ ranch, contact her at aoborne[at]yahoo.com and she’ll hook you up.

Social Media Potluck, Monday, May 18

5:30-6:30 PM:  Mangia!

6:30-8 PM: Discussion

RSVP here (click through to see the event address).



Save the date: 5/18
May 4, 2009, 7:07 am
Filed under: Uncategorized | Tags:

We’re planning the next meeting for 5/18 — to discuss all things social media & how you can leverage them for your business. (Do not be afraid of Twitter!) Invitation to the member list & details to come very, very soon!