The Portland Pickle

My friend Ashley introduced me to Foster & Dobbs today. I know, what took me so long?  Their hot-melty smoked gouda, bresaola and fig jam sandwich hit the spot after a steep hike in the Gorge.  The shop’s giant case of cheese and meat, hand picked selection of fine wines and beer, chocolate, and artisan crackers make it the ideal place to gather goods for your next cocktail party.  But wait! They offer classes, too.  Upcoming class topics include: sherry, pinot noir around the world and intro to IPAs.  Most classes are $25.

Foster & Dobbs 2518 NE 15th Ave. 10am to 7pm

Here’s a fun alternative to the obligatory valentine’s night candlelit dinner.
Click here to get deets on the Ace Hotel’s valentine’s day afternoon blowout.  Food, drink, vday crafts, live music.  Tickets $20 in advance.

After it’s first hugely successful course, Food By Hand Seminars is now offering three new seminars in Portland this summer and fall.  If you’ve ever dreamed of becoming a cheesemonger or running your own small batch distiller you’ll want to check this out.  And, if you’re a chef looking to hop on the butchering bandwagon look no further!

The Craft and Business of Retailing Artisan Cheese with Steve Jones of Steve’s Cheese

The Distiller’s Art with Clear Creek Distillery’s Steve McCarthy

The Whole Hog: A Chef’s Seminar on Butchering and Cured Meats with Chef Adam Sappington of The Country Cat

Chambrette and La Varenne founder/director Anne Willan

Do you ever wonder about the über talented chefs you never hear a peep about? The ones who keep a low profile and are uncomfortable under the spotlight.  For every Bobby Flay or Gordon Ramsey there must be dozens of equally talented but lesser known chefs.  One of those was Master Chef Fernand Chambrette, who died recently.

But Chambrette came from a different era than the knife wielding showmen of today.  He began his cooking career at age twelve and went on to earn two Michelin stars in Paris.  This man was decidedly old school, capable of anything. Unfortunately for me, he had stopped teaching at La Varenne before I began as a stagiaire there in 2004.  Cookbook author and La Varenne graduate Cynthia Nims wrote an excellent tribute to the legendary Chambrette on her blog.

The eternal question in the check out line, paper or plastic? might come to an end soon. Today a bill was heard in the Oregon state senate that would outlaw plastic bags. Proponents of the bill say they cost more and use more fossil fuels to produce than paper bags. Twelve US cities have already banned plastic bags.  Whole Foods and New Seasons grocery stores in Portland already don’t offer plastic.  If the bill doesn’t get traction in the senate, Portland Mayor Sam Adams says he may try to cut plastic bag use – he floated a bag fee idea last year.  It’s 2010, as many Portlanders already to, it’s time to bring your own reusable bags to pick up your beer and milk.

Thistle may keep a low profile, but this small restaurant in wine country ups the ante on Sunday evenings. Mike Thelin just released their early spring guest chef dinners.  They’ve managed to lure some of Portland’s top chefs to man their stove in McMinville for one night.  Each chef is paired with a local winemaker.  Guest chef diners are $50, plus $25 for wine pairing.

She’s at it again! My husband’s cousin’s wife Clare Crespo is the nutty genius behind YummyFun Kooking.  The LA Times is showing off some of her latest (nearly edible) crocheted creations just in time for Mardi Gras.  Crespo, a native of New Orleans, is the author of “The Secret Life of Food” and “Hey There, Cupcake!”.  She also produces and stars in the whimsical DVD kids cooking series “YummyFun Kooking”.

Now your tea can live in a yellow submarine.

Here it comes . . . self promotion alert!

Click here to learn more about my winter and early spring cooking classes at In Good Taste Cooking School.  I’d love to see you – or your kids – at one.

Swoon your sweetie with dinner at din din this Valentine’s.  Or fly solo and see what happens.  Chef Courtney Sproule says, “the theme is sexy: sexy food, sexy drink, sexy people.  I’m thinking luscious custards, liquor-laced sauces, lace and pearl-adorned cooks and servers.  Bring a date or just hope to get lucky with someone at your table!”