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 my values, ethics, a sense of financial security and my own personal psyche within the kitchen here in Portland.
Too early?

Too early?

No man can know too much about the tools he handles each day, nor be too big to refuse guidance from others who know!

—Maynard Davies.

Post Season Projects: Minam River Lodge

Here are some of the projects that I am currently working on and developing through our post season of construction

  •  Canned Fennel and Tomato Bruschetta
  •  Apple Butter
  •  Apple and Basil Compote
  • Pear  MinceMeat
  • Pear and Ginger Kimchi
  • Peach kimchi
  • Ketchup
  • tomato paste
  • Harissa
  • Pear/Cabbage Sauerkraut
  • jalapeno/ginger/lemon balm hot sauce
  • habanero and peach hot sauce

           

  • Prosciutto Test trials
  • Elk Tenderloin Saucisson
  • Elk Loin Bresaola
  • Sourdough Bread test Trials

  I will start posting pictures soon, of all of these projects as I continue developing my recipes, and I will be posting recipes via my blog under chefsouspression.tumblr.com main page.  

If you have any questions about these or any other projects that I am working, please feel free to email me. 

Tomorrow I start canning 125# of tomatoes for a variety of different recipes.

  

Good evening from the Minam. (at Minam River Lodge)

Good evening from the Minam. (at Minam River Lodge)

Menu: black peppercorn encrusted pork chops w/Grana corn grits and tomato jam served w/balsamic seared one baller squash.


Quote:
“Now, thats a lunch that makes me want to work!”

—D.C.

Minam River Lodge.

On tonight’s menu……

Fire pit roasted rainbow trout w/lemon and mint butter
Served with smoked squash and charred corn salad.

And for dessert .. .cast iron baked chocolate chocolate chip cookie.
W/vanilla bean ice cream and candied hazelnuts. chefsouspression

Minam River Lodge. ….country cooked dinner.

Tonight’s menu:

Lightly wilted greens w/garlic sauteed green beans and caramelized onions.

Parmesan encrusted griller squash
Creme Fraiche and garlic confit mashed potatoes. ….

Served w/cast iron skillet pork meatloaf w/caramel bbq glaze

And for dessert. …sauteed peaches w/almond ice cream