New Local Tuna Special

I have finally (FINALLY!) hooked up with the Port Orford gang and they are now sending me fresh albacore tuna straight from the Oregon coast.  Here’s a special we’re running with it right now…  Sesame seared with a nice Asian slaw, tomato puree and avocado.  Turned out really 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.

THRIVE Farmer’s Dinner Video

Here is a short video of the THRIVE dinner that happened at Roxyann Winery in September.  Thanks for all that came out!

http://www.youtube.com/watch?v=SemHOFYIeqI

New Spring Pork Dish

Bacon wrapped pork tenderloin with fennel and grapefruit salad, citrus couscous and grapefruit demi glace.

Score!

$41.00 on eBay…  It may not be digital, but works great!

Race Day Tomorrow

What do you feed your boss who has a 10 mile race in the Pear Blossom Festival tomorrow?  C-A-R-B-S!!

Spring Vegetable Pasta Agilo E Olio with Jumbo Shrimp…

 

 

GOOD LUCK JERRY!!!

Seeds of Change

We have been reconditioning our gardens and are just about ready to plant some seeds.  Tonight is suppose to get below freezing but we hope that the weather will soon hold.  Looking at planting heirloom tomatoes, red, purple, white, yellow and orange baby carrots, pickling cucumbers for pickles, summer squash, radish, herbs, herbs, herbs, baby broccoli, peas, kales, and whatever else I can squeeze out of this little area!

Easter and Spring Kitchen Garden

Had a great time cooking for 350 for Easter Brunch.  Thanks for coming out.  Here are some shots of our Spring Kitchen Garden.  The peas are coming along nicely.  They are only 8 days old.  The tendrils are ready to harvest.

Grow Lights.

Wow.  This will change the way we garnish our plates forever.  Soon we will be able to snip and garnish to order.  Thanks to Sean Brock at McCrady’s restaurant in Charleston for the inspiration.

Greek Independance Day.

The celebration of Greek Independence Day on March 25th draws inspiration from one of the holiest days for Greek Orthodox Christians, the Annunciation of the Theotokos. This is the day that the Archangel Gabriel announced to Mary that she would bear a child. Bishop Germanos of Patras seized the opportunity by raising the banner of revolution, in an act of defiance against the Turks and marked the beginning of the War of Independence. Cries of Zito H Ellas and Eleftheria H Thanatos can still be heard today. These freedom fighters, or klephts as they were called, of Greece sacrificed much for their country. Kolokotronis, Nikitara, Karaiskakis, Bouboulina, and Mpotsaris are some of the heroes of the revolution.

The struggle for independence was supported abroad by intellectuals of the day. In addition to the Secret Society of Friends (Filiki Etaeria) and the Sacred Band (Ieros Lohos) prominent world figures including Lord Byron of England, Daniel Webster and Dr. Samuel Gridly Howe of the United States raised the interest level among Europeans and Americans.

After centuries of unsuccessful uprisings and failure of the Ottoman Empire to assimilate and convert the Greeks, The War of Independence began in 1821 rising up against 400 years of occupation and oppression by the Ottoman Turks. The origin of the Turkish occupancy began in 1453 with the fall of Constantinople (currently referred to as Istanbul). All true and faithful Hellenes living in their occupied homeland reacted to the Turkish oppression and resisted the attempts to deprive the Greeks of their heritage, their freedom and their religion. During the dark years of the Ottoman occupation, thousands were killed and tortured for attending church or teaching their children culture, history and language. It was the Greek Orthodox Church that helped to retain their very identity by the institution of Crypha Scholia (Hidden Schools).

For eight years the fighting ensued, until 1829, when the Sultan Mahmud II, facing Soviet troops at the gates of Constantinople, accepted Greek independence with the Treaty of Andrianople. Copyright 2002 Middlesex Media Exchange.

So, seeing as Platon is Greek (as he reminds me everyday), he has put on a Greek independence day wine dinner with everything Greek.  apparently he has put on these dinners every year for the past 200 years (or something like that).  I felt honored to be a part of this dinner and learned a lot about Greek food and tradition.  We had a belly dancer, Ouzo, lots of Greek (wine?), Platon’s magical storytelling and tons of fun.  Here are some shots of the food.  This was yet another sellout event.  Platon worked with us in the kitchen and produced about 99% of these items and they were super.

Spring Lamb

Braised with Sweet Pea and Pickled Pearl Onion Ragout.  Where are those dang grow lights for the pea tendrils to garnish??

More Springtime.

River’s Edge Fresh Chevre Gelato with Spring Strawberry-Pistachio Ice Cream and Strawberry Gelee.  Now all we need is some micro lemon mint.  Where are those grow lights, anyway?

Kitchen Garden

Yey!  It’s going.  Pea tendrils, micro beet greens, micro radish greens, micro arugula, micro basil, micro parsley, micro cilantro…  All I am missing is the mint.  WHY CAN’T I FIND MINT SEEDS LOCALLY??  Okay,  mail order, here I come.

Oregon Cheesemaker’s Guild Dinner Final

This was a great time.  Really enjoyed havin fun with some killer cheese.  Thanks for all that came.  We had a sell out crowd of 132 people. 

Ancient Heritage Dairy Scio Heritage Sheep’s Milk Cheese and Prosciutto Sandwich with Creamy Sweet Onion and Duck Confit Soup with White Truffle Essence

Green Olive Stuffed Quail over Tillamook White Cheddar Polenta with Crispy Cheddar Tuilles

Rogue Creamery Caveman Blue Cheese Crusted Filet of Beef with Oregon Black Truffle-Potato Puree, Spring Onion and Sweet Pea Ragout and Local Cabernet Reduction

Three Ring Farms River’s Edge Fresh Chevre and Pistachio Truffles with Belgium Hot Chocolate Topped with Cocoa “Caviar”

Oregon Cheesemakers Guild Dinner SOLD OUT.

Sorry, folks.  I just got the cheeses today.  Man, are they fantastic!  Thanks to Rogue Creamery, Ancient Heritage Dairy, Three Ring Farms, and the Tillamook folks for all this killer cheese…  Here is the heart and the sole of the dinner.

New 3 Course Prix Fixed.

Grilled Spring Asparagus with Poached Egg and Tabasco Butter

 

Pan Seared Lamb Loin with Kalamata Olive Ravioli and Minted Butter Beans

 

 

Butterscotch Pot de Creme with Buttermilk Shortbread Cookies

No, They’re NOT From Costco. Scratch Cooking.

Kalamata Olive Ravioli.  This is the process…

 

Oregon Cheese Guild Dinner Coming!

Mark your calendars.  March 19th at 6:15pm at the US Hotel right next to the Jacksonville Inn.  We will be featuring cheeses from Rogue Creamery, Three Ring Farms, Tillamook and Ancient Heritage Dairy.  Tickets are $75 a person all inclusive.

http://www.roguecreamery.com/product.asp?specific=231

Menu

1st Course:

Ancient Heritage Dairy Scio Heritage Sheep’s Milk Cheese and Prosciutto Sandwich with Creamy Sweet Onion and Duck Confit Soup with White Truffle Essence

2nd Course

Green Olive Stuffed Quail over Tillamook White Cheddar Polenta with Crispy Cheddar Tuilles

3rd Course

Rogue Creamery Caveman Blue Cheese Crusted Filet of Beef with Oregon Black Truffle-Potato Puree, Spring Onion and Sweet Pea Ragout and Local Cabernet Reduction

4th Course

Three Ring Farms River’s Edge Chevre and Pistachio Truffles with Belgium Hot Chocolate

 

There is also a day-long festival on Saturday the 20th at Rogue Creamery in Central Point.  General admission is only $10 and $5 for a wine flight.  It will take place in a farmer’s market style under a huge tent and promises to be a lot of fun. 

“The farmer’s market format will present an interactive experience between makers and visitors, giving everyone an opportunity to talk about the product, the process and learn each individual cheesemaker’s story,” says David Gremmels, owner with Cary Bryant of Rogue Creamery. “It’s a way to truly be connected with the source of the cheese being presented.”

I hope to see you there!

 

MORELS ARE HERE!!!

Louis over at Mushrooms All Year has told me today that he found over a pound of morels!!  Early spring after all.  Who needs that old ground-hog anyway?

New Application for Sous Vide Cooking (For Our Kitchen Anyway…)

So, I have been doing a lot of slow and low cooking using my thermal immersion circulator…  But for the last wine maker’s dinner we did, I cooked filets that were sealed with salt, pepper and olive oil at 130 deg F for 1 hour.  This made them a perfect medium rare and the texture was like silk.  I did not sear them after.  Simply served them as they were.  Funny, they almost looked completely uncooked…  Meat lover’s dream…  I used some closed cell foam tape attached to the bag to get an internal temperature reading of the meat without compromising the vacuum seal.

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