Langbaan Chefs Who Inspire Dinner with Edouardo Jordan

July 18, 2018 by 6 Comments

Langbaan is already an amazing restaurant with its incredible multi-course dinner that take you on a tour of regions of Thailand (example dinner that I recapped here), and in addition to those special dinners they also have been doing a Chefs Who Inspire Series. For these dinners, Langbaan head chef Earl Ninsom brings in a chef who inspires him and they collaborate for a unique, once in a lifetime meal in which they offer twists of dishes by collaborating with each other or riffing off ideas from each other. I attended one of the Chefs Who Inspire Dinners with Chef Justin Woodward (recapped here), and last week, I attended one with Chefs Who Inspire Dinner with Edouardo Jordan.
Langbaan Chefs Who Inspire Dinner with Edouardo Jordan of Salare and Junebaby, a collaboration with Chef Earl Ninsom of Langbaan to benefit Farestart Langbaan Chefs Who Inspire Dinner with Edouardo Jordan of Salare and Junebaby, a collaboration with Chef Earl Ninsom of Langbaan to benefit Farestart

Chef Edouardo Jordan is the chef and owner of Salare (I actually first had his cuisine at a dinner where he came down to Portland to do a dinner a Salt Fire Water series Dinner with Renata back in 2015), and last year, almost a year ago, he opened new Southern restaurant Junebaby. He recently won two titles at the 2018 James Beard awards for Best New Restaurant in the US, and Best Chef Northwest, though Chef Earl had already asked him to be part of this Chefs Who Inspire series before he won those accolades.

During the introduction to his friend, Chef Earl mentioned how he knew Chef Edouardo from cooking against him and getting beaten – perhaps a reference to The Wild About Game event a couple years ago when they went head to head cooking rabbit. Chef Edouardo not only beat Chef Earl but also won overall for that year! Both chefs cook from their heritage and tell a story that is too often told white chefs in the elevated dining circles, but both have successfully broken through and become successful while infusing their own history and perspective in a way no one else has.
Langbaan Chefs Who Inspire Dinner with Edouardo Jordan of Salare and Junebaby, a collaboration with Chef Earl Ninsom of Langbaan to benefit Farestart

Fifteen percent of the proceeds of this dinner went to Chef Edouardo’s charity of choice, Farestart. Farestart is a nonprofit which for the past 25 years had provided the homeless and disadvantaged with culinary and life skills and job placement to give them a chance at a self-sufficient life. He referenced the commitment to growing and making a difference with the just that day announced that Angela Stowell was leaving her position as CEO of Ethan Stowell Restaurants to become the CEO of Farestart. If you are Seattle, besides visiting some of the restaurants and cafes where attendees of the programs get a chance to practice, definitely look up the Guest Chef Nights too.

Finally, here’s a look at the fantastic meal I enjoyed.

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Oregon Strawberries in the Summer

July 16, 2018 by 8 Comments

Every year, in the state of Oregon, there is the anticipation and then the lines in the morning (including people lining up even before the Portland Farmers Market opens) for the famous Hood Strawberries. They only have a season of a few weeks in June, but are so sweet, red, and juicy and clearly, people think so worth it. But of course Hoods are not the only strawberries Oregon has to offer. Let’s look at some more Oregon Strawberries in the Summer. Overall, I truly do believe after eating strawberries in many a state that Oregon strawberries truly are the best. Unlike other states, they spend a long time on the plant that distinguishes Oregon strawberries overall from other strawberries, and they are more sweet thanks to our season of warm days and cool nights and plenty of rain.

Oregon Strawberries at the Portland Farmers Market. Oregon Strawberries at the Portland Farmers Market.

About Oregon Strawberries

Last month at the Portland Farmers Market at PSU, the Oregon Strawberry Commission had a stand at the market. Visitors were invited to taste four kinds of strawberries, and then with a sticker vote for their favorites. In the running that day included the varieties of (with some photos to show the comparison when they cut up):

  • Sweet Ann: this relatively new varietal of has a firm shape that is a little more elongated (for instance, versus the more heart shaped photogenic Seascape, or the rounder Hoods) and a berry flavor that is not too sweet or tart and a medium firm texture. You may find these around all summer.
  • Shuksan: these strawberries are among the first to appear in the market in mid to late May. With its more firm texture they are better for heat and freezing then Hoods which make them great for preserves and jams, baking, or let them soak with a little balsamic vinegar and sugar (a tablespoon per cup or two of strawberries) and pour them over desserts, or you can use them to make strawberry bruschetta. These I think had the best aroma of the four I tried here.
  • Seascape: these have a longer season from late May to September – which means you can still get them now! – and have the best looking shape I think because it is a bit more firm then the others varietals (except for Albions, and many California strawberries you may find at the chain grocery stores, California has bred its strawberries to be a lot of firmer to stand up to shipping). The Seascapes has good body but not too hard. This is the type that I used in the two recipes I share below, and have a bit of tartness along with the sweetness.
  • Hood: very sweet thanks to high sugar content, but are best uncooked since they are more fragile and can get mushy easily. I like them with cream, , and in ice cream, and even when they aren’t looking as pretty I just muddle them in a cocktail. They have a brief 2-3 week period when they are available may be among the most famous variety of the Oregon strawberries. Hood Strawberries are delicate so can’t withstand shipping long distances, and are always on sale to you within a day of being picked because they ripen so quickly. Hood Strawberry season is over now (though you may find it frozen or in jams and such)
    Oregon Strawberries - Sweet Ann strawberries Oregon Strawberries, Shuksan varietal of strawberries Oregon Strawberries, Seascape varietal of strawberries Oregon Strawberries, Hood varietal of strawberries

Voting results!

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SeaSweets Poke

July 13, 2018 by 11 Comments

When the temperatures are hot in the summer, I look for refreshing but comforting food – and poke bowls are among my top choices. Unlike sushi or sashimi which often adds up to a pretty penny with the number of rolls before I’m full, poke bowls are more filling. One of my favorites in Portland is SeaSweets Poke – I love that they are a bit more nontraditional in their poke combinations and their toppings. Here’s my closer look at SeaSweets Poke’s menu.

SeaSweets Poke - customize your own poke bowl with among half a dozen poke options and a lot of creative toppings over rice or greens. When the temperatures are up nothing is so satisfying as a poke bowl with all your favorite custom fixings over white or brown rice or kale salad to nourish and cool you off. Here I stacked it with Salmon in house ponzu and Albacore in house fried chili oil and black vinegar shoyu, Kimchee Corn, Hijiki Edamame, Sambal Guacamole, fried onion, furikake, and extra richness with a Sous-Vide Runny Egg from Sea Sweets Poke

First, if you haven’t had a poke bowl before, you are basically going to be choosing a set combination that is already available, or more popular is building your own bowl (think a bit like Chipotle or similar taco or burrito line where you pick all your individual fixings). For the base, you are using a bowl of rice (white or brown rice, or you can use kale salad) and then choosing the 1 scoop or 2 scoops of the poke protein option. If you go when it’s not too busy, you will usually be able to ask for a toothpick taste to help decide from the 6 options available.
SeaSweets Poke - customize your own poke bowl with among half a dozen poke options and a lot of creative toppings over rice or greens

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DIY Smoothie Bowl Party

July 10, 2018 by 5 Comments

Earlier in the spring, I attended an event sponsored by The Feed Feed and Bob’s Red Mill. It was a brunch event that included a DIY Smoothie Bowl Bar, and I loved this idea! I can’t imagine anything more suitable as a theme for a really memorable and fun summer party then a DIY Smoothie Bowl Party – no more having to stand in front of a hot grill with burgers (although that can be good too). For really hot summer days though, and/or for a healthy party, here’s how to put together a cool summer brunch! This idea would be so original for a wedding or baby shower too.
DIY Smoothie Party with The Feed Feed, Bob's Red Mill, and Lauren Chandler

The setup is simple: two pitchers, and two squeeze bottles, each filled with a different colored smoothie. In this event, we had a Rhubarb Smoothie as one option, and a Spicy Greens Smoothie enriched with Vanilla Protein Powder Booster, but it’s your choice what flavors and colors you would like for your two smoothies. The intent of the two smoothies is to offer two options of contrasting colors that can make it more fun for each guest to decorate their smoothie bowls.
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Carts on the Square: Pioneer Courthouse Square Food Carts

July 6, 2018 by 3 Comments

If you haven’t been to Pioneer Courthouse Square, you may not know that recently the construction from the Parks Bond Renovation has been completed to add refurbish the old bricks, add new bricks (where you can purchase personalized bricks) and now as parts of Carts on the Square, there are also 5 food carts close to the eastbound Max stop offering a sample of Portland food flavors. Unlike the other food cart pods in downtown Portland, thanks to the location in Portland’s Living Room, you’ll find plenty of places to sit and eat, be it on the amphitheater like setup or at some tables and chairs, depending on what event may be scheduled at the Pioneer Courthouse Square Food Carts.
Pioneer Courthouse Square
Pioneer Courthouse Square during the 2018 Festival of Flowers during the first half of June

The view can’t be beat dining here either – al fresco, great people watching, and who knows what may be installed in the main square? Sometimes you’ll find a farmers market (Mondays), music concerts (Tuesdays and other days), movie showings on summer Friday evenings, or you may find people attending an Italian festival, or like next week, an Oregon State Fair Flash Fair on July 12 for a brief lunchtime preview of the Oregon State Fair. You should check the Square Events calendar to know what events are coming (many are free), but for now, here’s a look at the individual offerings of the Carts on the Square.

Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square

The five carts that are located here at Pioneer Courthouse Square have been curated by Feast co-founder Mike Thelin as a consultant, and you can trust that each and everyone offers fresh, tasty food that can be trusted. All the carts are equipped Square payment so can take credit card as well as your cash of course. All are open for lunch, with one open for breakfast and one open as late at 6pm. The only question is, what do you feel like eating? Disclosure: some of the photos are from a tasting at their grand opening where I was able to sample some of the menu offerings, but I also had already visited some of the carts before, and also went back and visited them to taste most of the menus
Pioneer Courthouse Square, Carts on the Square food cart pod

Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square

Fried Egg Sandwiches

If you are looking for breakfast, the only cart you’ll find serving it up bright and early is Fried Egg I’m In Love. This cart has an original location on SE Hawthorne that has been serving up its famous fried egg sandwich with punny names for more then six years and helped elevate the breakfast sandwich scene in Portland when it opened. They are open 7am-3pm Mon-Fri, 7am-6pm Fri, and 8am-6pm Sat and Sun. You can even get your food faster by calling ahead to order.
Pioneer Courthouse Square, Carts on the Square food cart pod, Fried Egg I'm In Love cart offering fried egg sandwiches for breakfast and lunch

All of their sandwiches are either served on toasted sourdough bread from Portland French Bakery or New Cascadia gluten-free bread (except for their burritos), eggs are sourced from local farms, cooked over-medium, and sprinkled with their special magic egg dust spices. The signature is the pesto kissed Yolko Ono, but I’m also a huge fan of the sandwich Free Range Against The Machine with fried egg, avocado, tomato, and havarti cheese. Sandwiches can also be made vegetarian and they have a house vegan patty.
Pioneer Courthouse Square, Carts on the Square food cart pod, Fried Egg I'm In Love cart offering fried egg sandwiches for breakfast and lunch Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is their signature sandwich, Yolko Ono with fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty.

Rice Bowls

If you are looking for a healthy option especially if you are vegetarian or vegan, this is a great cart to make your go-to. It’s extremely popular and successful- this downtown location is one of eight around the city. You’ll find them open 11am-3pm Mondays through Saturdays.

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