Wheat from Dunbar Farms, Southern Oregon

We have spread some wheat berries from Dunbar Farm around our garden a few months ago when it was really cold out.  Actually, it was our chief maintenance man, Trapper who grabbed a handful back in February when I was toiling with what to do with them.  Well, now that it’s warm, and the sun is shining, this is what we have…

 This is a great example of natural selection.  This wheat is grown in this area and selected for these growing condition.  I’m not sure of the lineage of this red wheat before I got it, only that it is an heirloom variety…  But we have kept it going for another season.  Perhaps we will continue to replant it season after season and show how this wheat is much better than GM seeds that have no value after it’s planted.  My seeds have history and can be replanted year after year, adapted to this region, unlike the genetically modified wheat that can only be planted for one season, then it’s lost.  Only time and people can decide what’s better.

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Wild Ramp Butter

I made a lot of ramp butter with some more ramps I got.  Thinking something with oven braised rainbow trout….

Sous Vide Chicken with Oregon White Truffles

Here is the first dish I made today using my truffles for Sunday Brunch.

          

Hawaiian Tombo Tuna

Found a use for these great Oregon pickled ramps.  I’m pairing them with a salad of crispy Spring new potatoes, grilled asparagus, pepper bacon and a cider-mustard vinaigrette.  It’s finished with avocado puree, hard boiled egg and micro turnips/pea tendrils from our kitchen garden.  Can’t wait for the local albacore tuna season to open up!

Oregon White Spring Truffles

Funny, I didn’t even know these existed until I saw them.  And the aroma…  WOW!  Seriously.  These are unreal.  It’s frustrating though because I am having a hard time devising my next special for them for some reason.  I just want to smell them.  🙂  Hopefully I can come up with something soon.  The weather has been warm and sunny.  Not really what you would think of for truffles I’m only used to using during cold winter months.  We’ll see…

Wild Columbia River Sturgeon

The restaurant is known for it’s Salmon and Halibut on the menu that we feature year round.  People come looking for it.  As the customer demand dictates that we must have this available all the time, I have started trying to focus on other fish that we can offer that may, perhaps, sway some guests into discovering how delicious local, fresh fish can be.  Remember, ALL food we consume has a season.  Just because it can be purchased year long does not mean that it’s at it’s best year long.  With this in mind, I have been really trying to utilize some of the wild Columbia River sturgeon we have available.  This fish is truly amazing.  It is an ancient species that swam with the dinosaurs.  It has a rich history in the Columbia River.  The sous vide sturgeon we have on the menu is garnering a lot of attention.  Here we have another application.  It smokes up great.  We will probably feature this smoked sturgeon for our mother’s day brunch.  It came out delicious!

Join Me In July As I Cook For a Fantastic Farm to Fork Event July 23rd

I will be excitedly joining Matthew Domingo, Director of Farm to fork Events to be a guest Chef for his July 23rd event at Willow-Witt Ranch in Ashland featuring their wonderful pastured pork and goat.  Enjoy wines by Weisinger’s Winery as we celebrate local farmers and wineries and enjoy food right at the source.  It will be a fantastic opportunity to meet the ranchers and learn about what goes into a fun and fabulously prepared dinner.   Farm to Fork events have become known for their interactive dining formats and this evening will prove to be no different.  Come join us and see what’s new from The Jacksonville Inn.

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