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.

Tonight’s dinner…….

Capellini tossed w/blood sausages, toasted fennel pulled pork heirloom tomatoes in a sherry vinegar and herb butter reduction w/house bread.

Foie gras braised eggs w/ken’s baguette. ….breakfast is now served.

Foie gras braised eggs w/ken’s baguette. ….breakfast is now served.

Parts Unknown Announces Season Four Line-Up

Today’s lunch…..
Over easy eggs w/warm tomato and chantrelle salad..served with housemade sourdough.

Today’s lunch…..
Over easy eggs w/warm tomato and chantrelle salad..served with housemade sourdough.

at Powell’s Books on Hawthorne

at Powell’s Books on Hawthorne

Sunday Evening Dinner-Minam River Lodge

We have 2 special guest chefs out here on the Minam River, this weekend. Please come visit before the end of the season, September 15th. 

This evening’s dinner is prepared and executed by:

Chef Megan Denton of Able Farms and Caitlin Ecklund:

Pickle & Pate’ Plate- smoked salmon pate’, liver pate’, assorted pickles, house crostini’s, charcoal salt

Grilled Grass Fed Beef, garlic confit, roasted radishes, mint butter

Roasted beet salad, oranges, chevre, cucumbers, fennel

Spaghetti Squash, cherry tomatoes, fresh basil, grana padano

Chocolate Pudding, candied citrus, maldon salt

Its a cool night…..after the thunder storms. ……

Its a cool night…..after the thunder storms. ……