Article Archive for June 2009
Hazelnut Sun Dried Tomato Spread
Pulse 1/2 cup toasted hazelnuts (skin removed), 1/4 cup fresh parsley, 1/2 cup drained sun dried tomatoes and 2 tablespoons of their oil in food processor until coarsely chopped. Place in …
Chef and co-owner Ben Stenn can be found manning the pans 6 nights a week at Celilo Restaurant and Bar in Hood River Oregon. Ben is dedicated to using local products that highlight the seasons and the bounty we are lucky enough to have in our backyard.
One doesn’t normally equate the PWN as the hub of barbecue – and for the record I’m not suggesting it is. But, like many areas of the country we do have our aficionados and several great BBQ spots.
Chuck Hinton’s in Portland might be on the top of my list…
This delicious sandwich can be found at Portland’s PGE Park this summer. Enjoy one the next time you are at the ball park. This recipe comes directly from the kitchen of Chef Bob Brumbaugh. He runs the show at the park. He likes our BBQ sauce for its subtle heat and smoky flavor.
This recipe comes from my friend John Helleberg –he and his wife Marcy recently opened their restaurant named after their one year old daughter Sophie. John has cooked in many notable venues in Virginia, Telluride Colorado, and Oregon.
I recently started Cupcake Gourmet, treats for special events, and I’ve been having a lot of fun creating new recipes that focus on Pacific Northwest ingredients. I like to call this cupcake “The Local”, using our Pear Hazelnut fruit spread and topping them off with roasted Oregon hazelnuts, this is the perfect cupcake to showcase Oregon’s finest flavors!
Oregon Growers & Shippers