Sous Pression

Here is the city in which I love, adore and sometimes get a bit angry over, that city is Portland. The city where I cook and contemplate the measures and sacrifices of opening my own restaurant or to continue my travels throughout the world, at this given time in my life.

Chef Sous Pression is a daily blog that shares my personal experiences being a chef transitioning from Northern WI, to Oregon, describing the challenges in finding a balance between the struggles of financial support and ethics within the kitchen here in Portland.

My subject matter consists of politics relating to the agricultural food safety and organic farming in this country, as well as, pieces about new restaurants, and the knowledge on how to execute that vision properly. I also post pictures of my food, whether within my home kitchen, test kitchen, or out and about with family and friends experiencing the wide array of cuisine that Oregon has to offer. In my research I find articles, photos and specific topics that are relevant to the blog, and my own personal mindset as a chef.

Who needs a dryer on a day like today….we have a fire burning for guests coming out of the heavy thunderstorms…and fresh bread out of the oven….

Tonight’s menu:

White bean and pork chili
W/White Russian Kale salad and spicy herb vinaigrette and fresh baked bread.

I was thinking of making a Maple and Carrot Bread pudding for dessert w/ frozen almond whipped cream.

From the firepit. ….

The firepit is lit…..we are offering braised collards with slivered garlic, chili flake and caramarlized onions

Porketta roast with charred carrot, fennel frawn and basil salad….

House strawberry and basil ice cream w/ balsamic n honey reduction.

Good morning from the Eagle Cap Wilderness. ………its a beautiful morning..with a high of 96 degrees…

From our grill we have local eggs and steak potato hash, maple walnut oatmeal and fresh warm bread from our bake shop. Come on in for breakfast. Chef Alyssa and Chef Darius will take care of you….. (at Minam River Lodge)

Good morning from the Eagle Cap Wilderness. ………its a beautiful morning..with a high of 96 degrees…

From our grill we have local eggs and steak potato hash, maple walnut oatmeal and fresh warm bread from our bake shop. Come on in for breakfast. Chef Alyssa and Chef Darius will take care of you….. (at Minam River Lodge)

Tonight’s menu on this humid evening. ……

1st course:

Rutabaga and Kohlrabi green salad w/house vinegar.

2nd course:

Marinated chickpeas w/Orach and Lemonbalm

Dessert:

Farm fresh strawberry and basil ice cream……with house honey caramel.

The dinner bell rings at 6pm…..see you at dinner.

Tonight’s menu……at the Minam River Lodge. ..

1st course:

Moroccan Chickpea n carrot salad or Farm fresh Rutabuga greens salad with our house vinegar

Main Course:

Choice of cast iron seared pork chops or seared beef steaks…..w/red wine reduction…….

And from our bakery we are offering a Vanilla Cake with Rhubarb compote….

Serving Terminal Gravity Ipa’s and Oregon wine selection. …

Good morning. ………this is KMRL…..sun is coming up. Im your chef and host this morning…..crew just had breakfast. …serving guests at 0800…..country yellow corn grits, Pendelton sausage gravy with black peppercorn biscuits and eggs from the grill….and lets not forget Nossa Familia coffee from Portland. 

 (at Minam River Lodge)

Good morning. ………this is KMRL…..sun is coming up. Im your chef and host this morning…..crew just had breakfast. …serving guests at 0800…..country yellow corn grits, Pendelton sausage gravy with black peppercorn biscuits and eggs from the grill….and lets not forget Nossa Familia coffee from Portland.

(at Minam River Lodge)

Ringing the bell…….
Lunch is served, cornbread skillet with fire roasted beef and braised greens with country red eye gravy.

Good morning from the Minam River Lodge bake shop……24 loaves of our fresh baked artisan breads. …..

Good morning from the Minam River Lodge bake shop……24 loaves of our fresh baked artisan breads. …..

Come join us for dinner tonight……
Coconut milk braised beef with broccolini and roasted carrot cous cous with fire pit pita bread…..and wild berry cobbler.

All settled in, my new home for the rest of my rotation. ….absolutely loving the tee pee life..and it has a small fire pit inside too…. (at Minam River Lodge)

All settled in, my new home for the rest of my rotation. ….absolutely loving the tee pee life..and it has a small fire pit inside too…. (at Minam River Lodge)