If you’ve followed this blog for a while, you’re well aware that I work as a meat distributor. You might even know that every year the company I work for hosts a huge meaty gathering where our vendors and other friends (think people involved with salt, cheese, and alcohol) get to mingle with our chefs. Four and a half hours later, everyone — staff included — is full of beer and booze and practically shaking from the meat sweats.
This year I even gave away two tickets to the event on my Facebook page. I would say it was a huge success — I’m pretty sure I saw the winner and his guest still hanging out at the after party bonfire around midnight.
What can I say? We know how to have a good time!
Anyways here’s some pictures I took of the day event to give you an idea of how deliciously awesome it was:
The grand prize winning dish of the cooking competition. Guinea fowl leg stuffed with guinea fowl sausage, plum sauce, pea tendrils and carrots. By Chef Aaron Barnett of St. Jacks, Portland, OR.
The view of Mt. Hood from the Timberline Lodge
Foie gras ice cream in sugar cones, by Chef Chris Carriker of 23 Hoyt, Portland.
Braised Lamb, Padron Peppers, Romanesco Broccoli and a Poached Egg. Brought to you by my favorite Portland brunch spot, Beast. Sept. 2012
While Beast might be one of those places that (as a Portlander) you are almost sick of hearing about before you ever eat there, it really does live up to its reputation for awesome food. Also they have this sign in their window:
I don’t know why there are quotation marks but as an avid lover of all things foie, I still appreciate the sentiment!
A few days ago, I posted about a dinner that I helped my husband prepare as part of the Portland Fruit Tree Project’s Orchard Series. It was a pretty amazing experience — as you can imagine when you’re cooking for 40 people in an urban garden and this is the kitchen.
The best place to cook is outside!
And the spread my husband put together was pretty spectacular. It started with some passed appetizers…