Sous Vide Chicken with Oregon White Truffles

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


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…

New Cooking Demo Video

Here’s the latest video from KTVL Channel 10 West Coast Flavors.  Grab some popcorn and enjoy!

Hearts and Vines Charity Auction

Here are some shots of the Charity auction dinner we did for Hearts and Vines…

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Some More Firsts of the Season. Spring is Here.

Here are some fern shoots we got in today, straight from our forager Louis at Mushrooms all Year.  Also brought the morels, yellow foot, black trumpets and hedge hogs.

Made some morel crusted scallops…

I Got Them… You Don’t.

First of the season and it’s not even Spring yet…  Happy days.  🙂

Onion Soup

Here we take a super rich and creamy sweet onion soup and garnish with pickled chanterelles and duck confit.  We then take caramelized onion soup, shape it into croutons using agar agar and complete the dish with micro winter kale from the garden…

Pickled Chanterelles

These button chanterelles make a great garnish.

Chanterelle Bisque

Here’s a nice soup we just started.  We are using chanterelles from the Oregon Coast to make a silky bisque and pairing it with duck confit, pickled chanterelles, shaved French Breakfast Radish from our gardens, pickled red onions and micro arugula from our kitchen grow lights.  The rich, earthy bisque pairs so well with the salty confit, sweet/sour pickled chanterelles and onions and the spicy radish and arugula.  We will be finishing it off with fresh ground hazelnut smoked pepper.

Cultivated Mushrooms

Forget the portabellos, shiitakis and oysters.  There are a newer variety of cultivated mushrooms out there now.  The still carry the wild mushroom price tag though at a hefty $11/lb.

Big Morel.

This is a “tourist” morel.  Big, but not much flavor and little culinary value….  Still impressive though.

Re-Inventing or Getting Back to Basics?

It’s funny, you know.  I started thinking about this dish a couple weeks ago and could not decide if I was re-inventing it or brining it back to basics.  It’s a simple beef strogonoff but with a little different element.

The noodles are home-made as seen in the earlier post.  Instead of domestic mushrooms, I’ve used local wild mushrooms and instead of bits of beef quickly sautéed, I used beef short ribs that were sous vide for 36 hours.  So, I’ve decided it’s a hybrid dish.  Not quite back to basics, but not quite re-invented.  It was, however, quite delicious.  Fantastic American style bistro fare.

Homemade Egg Noodles

We have a dish on the menu that is a basic beef strogonoff…  It’s sort of iconic here in the sence that it’s been on the menu forever and typifies the fare served in our Bistro.  Well, I want to really enhance that dish and offer it in our dining room.  Here’s an image of the homemade egg noodles that will go into the dish.  I will work on the dish in it’s entierty over the next couple days.

New Short Rib Appetizer


Sous Vide Short Ribs with Local Wild Mushroom Risotto and Cabernet Sauce

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.


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!



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?

Some Fun with Agar Agar

For those who don’t know, Agar is a polysaccharide derived from red algae.  I used a powdered version sprinkled in a wild mushroom stock (porcini, black trumpet and hedge hog).  The garnish in the terrine are the same mushrooms, shallots, garlic and spinach.  Imagine agar like gelatine.  It behaves much the same, however it must be boiled in the liquid it’s going to set, plus it sets at room temperature.  You can even warm the set product to under 130 degrees F and it will still hold it’s shape, unlike gelatine that will melt to a puddle of sadness.  With agar, I can serve this terrine warm.  I plan to slice it and garnish it with crispy potato croutons and white truffle aioli.  Thanks to Louis at Mushrroms All Year for foraging these mushrooms for us.  They are a beautiful wild Oregon product.  Check out his site at

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