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.
Huckleberry cobbler…….served with frozen maple whipped cream…. (at Minam River Lodge)

Huckleberry cobbler…….served with frozen maple whipped cream…. (at Minam River Lodge)

Good morning from the Eagle Cap Wilderness. ….its a beautiful day here. ….Come ride out on your horse, or fly out for house made biscuits and red eye sausage gravy and eggs.

Good morning from the Eagle Cap Wilderness. ….its a beautiful day here. ….Come ride out on your horse, or fly out for house made biscuits and red eye sausage gravy and eggs.

Good morning from the Minam River Lodge. ……..
Housemade French toast from our bread, house sausage, local eggs and coffee……

Good morning from the Minam River Lodge. ……..
Housemade French toast from our bread, house sausage, local eggs and coffee……

Dinner tonight on the Minam River.

Farm fresh mustard greens salad w/creamy Purslane vinaigrette. …

Fire roasted beet salad with candied walnuts….

Cast iron seared Apricot n coriander pork loin w/ potato n onion confit

Beet chocolate cake…..w/ frozen cinnamon n vanilla whipped cream.

Fly or hike out for dinner……..

Fresh from this morning’s kitchen…. (at Minam River Lodge)

Fresh from this morning’s kitchen…. (at Minam River Lodge)

Good morning from the Minam River Lodge. ….serving housemade buttermilk biscuits, eggs, fresh local apricots….and coffee.

Good morning from the Minam River Lodge. ….serving housemade buttermilk biscuits, eggs, fresh local apricots….and coffee.

Down on the Minam River. …..at the Lodge……dinner tonight from the firepit, white bean, kale and pork shoulder chili with house cornbread n red cabbage slaw.

Down on the Minam River. …..at the Lodge……dinner tonight from the firepit, white bean, kale and pork shoulder chili with house cornbread n red cabbage slaw.

Minam River Lodge

Headed off grid as of tomorrow morning, I spent my last night with my incredibly beautiful and amazing girlfriend and the Terminal Gravity Brewery here in Enterprise, OR, before I head into the Wallowa Mountain Range for the next 35 days off grid. I all I can say is that i am foreseeing and preparing for the most challenging and difficult kitchen of my culinary career, working and training myself efficiently on the fire pit, though it still disturbs me that I was unable to find my cast iron cauldron, I still brought a few ices of my collection. I have the essential with me bourbon, rum, and some of the greatest culinary herbs that grow fresh from Portland.

I forgot to note, that I have never cooked at 3700 feet, it may not be as much as a challenge as I think? But have you ever cooked, baked, boiled water at that elevation? I will be staying in touch through my blog here on tumblr, as well as Facebook and twitter, if I get a chance. I am looking forward to the challenges that lay ahead in my journey of that path in which i continue to follow within my career. 

Please follow the link to the website, in which I will be living, working and and enjoying the incredible aspect of the Oregon Mountain ranges has to offer.  I look forward to and welcome the journey in the following chapter of my life and career.

Cast iron roasted chicken legs tossed in a cranberry and Habanero gastrique with pickled celery and WI. smoked bleu cheese crumbles.

Cast iron roasted chicken legs tossed in a cranberry and Habanero gastrique with pickled celery and WI. smoked bleu cheese crumbles.