Churros with Mexican Chocolate Sauce
Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Layered Hazelnut Mousse Bar
Recipe by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Tarte au Chocolat
Recipe by Executive Chefs, Greg Denton & Gabrielle Quiñónez Denton, Bistro Agnes
A perfect companion to Armagnac.
Crostini of Arugula, Thick Cut Bacon, Red Anjou Pear, Mostarda & Goat Cheese
Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com
Life on the Flats
South Puget Sound is home to some of the most famous oyster appellations in the U.S. We visit Taylor Shellfish Farms on Totten Inlet, now in its fifth generation as a family-owned business.
Galette of Pear, Blue Cheese & Piment d'Espalette
Recipe by Exceutive Chef /Owner Jason French
Ned Ludd, an American Craft Kitchen
www.nedluddpdx.com
OX Restaurant's Hazelnut-Brown Butter Torte With Honey-Chamomile Ice Cream and "Honeycomb" Candy
Serve with seasonal berries or fresh figs. From Ox’s Greg Denton and Gabrielle Quinonez Denton.
Roasted Squash with Yogurt and Walnuts on Toasted Bread
With recipes like this, Ava Gene's Owner and Chef Joshua McFadden is changing the way diners view the once-humble vegetable.
Fire Roasted and Raw Vegetables
The perfect batter for frying everything from asparagus to beets. Adapted from Joshua McFadden's upcoming book, Six Seasons: A New Way with Vegetables.
