February 25, 2005
My Oregon Trip
Today I talked about my recent visit to Portland, and the clarklewis restaurant, where I had a couple of great dishes that inspired very easy to make recipes for a Belgian Endive, Mission Fig, Walnut and Blue Salad and a Dungeness Crab fettucine. If you're ever in Portland, check it out! Here's a review from Gourmet Magazine, 2004:
1001 Southeast Water Avenue
Is clarklewis the restaurant world's new frontier? The young revolutionaries behind the invitation-only "Family Supper" at Ripe have gone public in a 1910 loading dock with a gritty industrial beauty — visualize old wood and rough concrete, salvage-yard art, and railroad ties as wine racks. Cast convention aside; the old rules no longer apply. The evolving, mostly Italian wine list is remarkably reasonable, and so is the restlessly changing menu. You're encouraged to order anything on the menu as a small or large plate or a family-size platter to pass around the table — bruschetta with Pecorino and fava bean purée, ravioli with morels and leeks, sublime hearth-roasted squab with balsamic-soaked figs. The seasonal Italian-themed food of native son Morgan Brownlow (he's the shy one in the kitchen of orange-T-shirted cooks) is pitch-perfect and simply stunning.
February 18, 2005
I perk up your plates and your palates with some wonderful new citrus fruit suggestions. Now is the best time of year to purchase things like kumquats, blood oranges and pomelos.