Imperial Session New England Beer Pairing Dinner

This quarterly dinner series by Imperial Session duo Advanced Cicerone Ryan Spencer (Bailey’s Taproom) with dishes from Chef Spencer Watari (Clyde Common) pairs beers and food. Unlike many beer and food dinners, this pop up concept does not beholden itself to any particular breweries or restaurant so they can select any beer or dish to make an interesting pairing without worrying about representing or promoting any business. The last dinner focus was on beers from New England.
Imperial Session New England Beer Dinner Imperial Session New England Beer Dinner Imperial Session New England Beer Dinner, Ryan pouring beerse for one of the courses Imperial Session New England Beer Dinner

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Trust Me at Sugarfish, Los Angeles

One of the other lunches I got to enjoy while on my recent trip to LA was the Trust Me at Sugarfish. You can order some items a la carte, but the best option will be to order some of the omakase set menus where they decide what to serve best based on what is fresh and in season. All the sushi at Sugarfish is traditional, so don’t expect crazy combinations and sauces, there are no fancy rolls, including no California Rolls. Just simple sushi and hand rolls. I ate little slices of ginger and a smear of wasabi but never needed or even poured a drop of soy sauce.
We ordered the Nozawa, or Trust Me at Sugarfish Nozawa, or Trust Me at Sugarfish with courses of Organic Edamame, Tuna Sashimi, Albacore Sushi, Salmon Sushi, Yellowtail Sushi, Harame Sushi, Snapper Sushi, a Daily Special, Toro Hand Roll, Blue Crab Hand Roll

We each ordered The Nozawa, the Trust Me. At $37, it is the most expensive of the three options (the other two are the Trust Me and the Trust Me Lite, which take out the Daily Special, Snapper sushi, or more for the Lite so that there are less courses.). But, for the amount you get and quality it is very reasonable. And lunch is the best deal, the same menu is more expensive at dinner or without the special for the to go version. After my sister birthed my niece, Trust Me at Sugarfish To Go was her choice after denying herself sushi all that time… how cool is the to go box?

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Portland Dining Month 2017 – Recap

I wrote about what Portland Dining Month is in a previous post, and gave some highlights of what piqued my interest on the list. Here are a few images from where I was able to dine in March!

Bluehour

Extras: bread service, amuse bouche from chef
Portland Dining Month 2017 Bluehour, bread service Portland Dining Month 2017 Bluehour, amuse bouche
First course: Roasted beet terrine of goat cheese, trout roe, pea tendrils and saba
I found these to be beautiful and the bites are intensely flavored with roasted beet and creamy goat cheese.
Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream
Second course: Braised Muscovy duck leg with chestnut dumplings, charred leeks, shallots and a red wine jus
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A lunch at Angelini Osteria in LA

While on the plane from Portland to Los Angeles, I was reading Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford. Reading as he tries to master pasta in Italy was giving me crazy cravings for pasta which I got my fix at Forma Restaurant as I wrote last week, but also for the simple seasonal food he writes about that Italians are known for there despite the Italian American images of hearty pastas and red sauce and meatballs with garlic bread. My sister recommended we try out a lunch at Angelini Osteria, and it was incredible. It really felt like it was airlifted from Italy to this street in LA, bringing both the food and atmosphere and accented waiters all with.

The menu is pretty extensive. You can nosh on some tasty flatbread as you consider your many options.
Example lunch menu from Angelini Osteria in LA Crispy flatbread as part of the bread service from Angelini Osteria in LA

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Quaintrelle

Spring is almost here… it’s been such so dreary and relentless with the rain so far. I keep reminding myself that the rain is what helps make the crops grow. Recently, I visited Quaintrelle, which focuses on Pacific Northwest cuisine with 80-85% of their food sourced locally and especially loves to show off the natural flavors when ingredients are so direct farm to table.

Quaintrelle is located in a little corner that may seem a little hidden from North Mississipi , but it also means when the weather improves they will be able to fill the patio portion in front between its doors and the streets with some great tables so you can dine al fresco and people-watch in this fun neighborhood.
Quaintrelle: A woman who emphasizes a life of passion expressed through personal style, leisurely pastimes, charm, and a cultivation of life's pleasures. Or a charming Pacific Northwest cuisine focused Portland restaurant that emphasizes 80-85% local ingredients. Quaintrelle: A woman who emphasizes a life of passion expressed through personal style, leisurely pastimes, charm, and a cultivation of life's pleasures. Or a charming Pacific Northwest cuisine focused Portland restaurant that emphasizes 80-85% local ingredients.

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