i’ve said it before and i’ll say it again: to anybody who proclaims that spaghetti squash is “just like pasta,” i beg of you, eat a dang carb.
i will also say, though, that it serves as a great nest for creamy mushrooms and herbs. finally, let it be known that tonight i made the best batch of fried sage of entire my life and i can now die a peaceful death*
when your friend is a gatherer: papardelle w. porcini cream + brown butter roasted lobster mushrooms, finished with lemon, parm, and a wee whiskey (not pictured)
Join us! Portland and Seattle area Chefs at Lechon for a tasting of Joyce Farms!
The new standard for Grassfed Beef, Heritage Pork, and Culinary Fowl. Come experience the difference of multi-cultured grassfed beef and over half a century of heritage pork and fowl expertise.
Lots of great samples and gifts. Amazing Raffle!! Chance to win Shun Premier Chef Knife
It’s a sad day when I have to rip my favorite 🥒 out. But it’s time to make room for more fall/ winter veggies
A little Monday carrot love to start the week off right 🥕🧡
Found a small section of hybrids on the 🍐 tree this season
🍏🍎&🍐 harvest from this morning. Anyone have any baking recipe favorite using apples and pears?
So ready for these figs! What’s your favorite fall fruit?
Was just about to hang all these basil seeds to dry out when @rootedgarden
. What perfect timing! What seeds are you saving this season?
Savoring the last bits of summer
every now and again (not often), i think about how nice it would be if SOMEONE would make ME dinner once in a while, but then i remember how SOMEONE does all the stuff outside that needs doing, and gets caught up in awkward, inescapable conversations with the neighborhood busybody (one of many, if nextdoor is any real indication) so that i don’t have to, and then i make dessert.
grew up in a rural part of the South Carolina Lowcountry. Growing up, he could be found in the kitchen with his parents and grandmothers, learning their secrets. Upon graduating from the CIA at Greystone, Carlyle headed North to Alaska to cook as a personal chef. He met his bandmates there and together they started the @supersaturatedsugarstrings
in 2011. Looking for a job that would accommodate his music habit, he began baking at Anchorage's Fire Island Rustic Bakeshop. He was promoted to Head Baker and Executive chef and earned a nomination from the @beardfoundation
for Outstanding Baker in 2017. Carlyle has a unique style of cooking and baking, one that blends savory and baking concepts together. He adds a little bit of Southern charm to all of the North-inspired dishes that he develops. Carlyle is beyond excited to be cooking at the Shelbourne in such a rich culinary region as the Washington Coast. He looks forward to bringing his Southern, Alaskan, baked goodness to Long Beach and demonstrating how music, like wine, can enhance the dining experience. Come join us at @shelburnehotel
) September 28th - 30th for an artisan culinary event hand prepared by @carlylewatt
along with sweet melodies from @supersaturatedsugarstrings
. (((Link in bio to purchase tickets)))
i did absolutely nothing for this tree, yet i’ve got all the plums. is this what it feels like to be a white man?
rounding out burger week strong with the cornholio at burnside brewing. never did i think a burg could remind me of elote, yet here we are. now, a nap💤
if you know me at all, you know i would eat practically anything if it was topped with pimento cheese. so imagine my goddamn delight to encounter the demento burger at sunny’s. it’s near impossible to choose between the melty cheese sauce and the smash-style patty on this one. i can’t wait to head back to this hidden gem to hit up their breakfast menu.
alberta street pub will tell you that [you] can’t bahn mi love, but guess what? i found it, i bought it, and it’s only five dollars (at least for one more day). best part of this burger? deviating from the regular burg path with pork and bean curd. that, and all the weird looks i got while shoving this in my face while wearing a shiny-ass dress.
just a quick stop into zoiglhaus before joining the new gym nearby (and no, that’s not a joke) and was not disappointed. q: how do you say hamburger in german? a: FRIED SAUERKRAUT. stay blessed.
kids, i’m telling ya...you’re not gonna want to go splitsies on bar maven’s oregon black & blue burger, even though it’s big enough (it’s the most sizable burger we’ve had this week). blue cheese is way low on my list of burger fixins, so this one was a true ringer...it may even end up being my favorite this year. best part of this burger? at first bite, it was the marionberry aioli, but the true star of this burg is the coffee and black pepper char on the patty. good work, @barmavenpdx
right now you might be a little concerned by how much ground beef i’ve been consuming. loyal legion and i are both here to tell you: it’s nacho problem. fav part of this burger was the cheese, with the tomato being a close second (give me a breakーthis is the first burger we’ve had this week that had tomato on it!)
are you guys sweating? i’m sweating. splitsie strategy is serving us well enough to bring us to double barrel, who had my favorite burger last year.
it’s still too early in the week to call it, but let me tell you, from the burger jello shots to the burger-dedicated mini assembly line they have on their back patio, THESE GUYS KNOW HOW TO BURGER WEEK. best part of their buckaroo: the painted hills patty (never disappoints) and the phenomenal cheese sauce.
note for burger week 2019: do not go for the burger special on a night that the bar is also running a drink special. luckily for us, the staff @theeastburn
is great under pressure. best part about their big mike? the fried pickles!
“i just realized i ordered one for each of us,” says stephen (contrary to our established strategy to go splitsies this week). NOT MAD ABOUT IT, BUB. best part about the lamp’s harissa cracklin’ burger: fried chicken skin, duh.
establishing my burger week baseline with the block party at new seasons. personally, i feel like sweet pickles have no business being on a burger (or on this plane of existence), but i’ll allow it. best part of this burger: the pfriem wit ale bun.
as much as i love shoving forkfuls of bacon, cheese, and avocado bound by dressing into my face, i think we can all agree that the dregs of a cobb salad negate any real (or not-that-real) salad intentions. hopefully this one’s a little more balanced 🎊