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The Next Food Trend


The public looks to chefs and food writers for the next food trend, the next cool thing that everyone will be eating and talking about for the next year. (Think back to nouvelle cuisine, molten chocolate cake, or the cupcake fad) The people in the "know" proclaimed that the food trends for 2014 would be all about ancient grains, ramen noodles, nutella, and vegetable based dishes. Rather interesting stuff, right?

I have just returned from a trip to Los Angeles, having flown over California from (essentially) top to bottom. There is little snow covering the Sierra Nevada Mountain Range. The reservoirs are empty, and there is no green in the Golden State. What does that mean for a food trend?  Well, California's Central Valley is the bread basket of the nation, most of the nation's fruits and ...
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Superbowl Sunday Tuna Dip

Whether its for a Sunday football game, birthday party, holiday soiree, or simply because you're in the mood for a non-traditional dip, this southwestern style tuna dip is sure to be a crowd pleaser. Taken from Carlos n' Charlies Restaurant which used to be located on Sunset Blvd in Los Angeles, this is a famous dip and a new spin on tuna. If you don't have a food processor, you can use a blender or hand mash with two forks or potato masher as fine as you can.

Ingredients:
1 large can tuna, drained
1 can diced green chiles
3 green onions, minced
1/2 cup mayonnaise
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October Spotlight Recipe: Italian Pork Ragu with Maragas Winery

Don't be intimidated by the long list of ingredients and instructions for this lusty pork ragu. The effort is well worth it, and as the weather gets colder, standing over the stove preparing this dish with a bottle of Maragas Winery's Good Earth Malbec is a perfect way to keep warm. Owner Doug Maragas recommended this new release wine because "it's fruit forward and chewy." The ragu is best made ahead of time so the flavors have plenty of time to blend together. And to keep it more local, there are plenty of options for getting local pork (Great American Egg, Rainshadow Organics, Windflower Farm and Pono Farm to name a few).


Ingredients:

6 pounds ...
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October Spotlight: Maragas Winery

In the fairly new Central Oregon wine industry, Maragas Winery has a lot of history. The first commercial winery in the region, Maragas was established in May 1999. The first bottle of Legal Zin, their flagship red made with grapes grown , was sold ten years ago this November. Because they are a wonderful setting for our larger corporate Farm & Ranch groups, and in celebration of their upcoming 10th Anniversary, we have chosen Maragas Winery as our October Spotlight!


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September Spotlight: Backporch Coffee Chocolate Bourbon Bundt Cake

The coffee flavor in this luscious chocolate cake is subtle, but adds a nice complexity to complement the Oregon Spirit Distillers bourbon and chocolate of your choice. Backporch Roasters recommended baking with their Backporch Blend because of the chocolate and floral notes in there. A crowd pleaser!


Servings: 16

Ingredients:
1 cup cocoa powder
1 1/2 cups brewed coffee from Backporch Coffee Roasters
1/2 cup bourbon
1 cup butter, cut into pieces
2 cups sugar
2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 Tablespoon vanilla

Directions:
1. Preheat the oven to 325°. ...
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September Spotlight: Backporch Coffee Roasters

As I tell our fermentation and walking tour guests, there are many reasons we like to begin our culinary tours at Backporch Coffee Roasters. For one, starting our tours with a caffeine boost ensure our guests can handle the jam-packed tour ahead of them. Backporch's coffee is some of the tastiest and complex in town (voted #1 coffee in town this year), roasted to perfection in small batches (about 15 pounds at a time) in their Iowa-built Diedrich drum coffee roaster. Their Brightwood Mill location offers ample parking at the Century Center, and you can witness the magical transformation of green beans to roasted coffee ready for brewing three days a week here at the roasting headquarters. Plus, did you know that many coffee beans are fermented in order to remove the fleshy pulp of the coffee cherry from the seed?



Dave Beach, who owns Backporch with his wife Majell, started roasting coffee beans in an old air popcorn popper on his backporch while attending the University of Oregon. As the smell of roasting beans wafted through his neighborhood, friends and curious passers-by would stop by to sample that day's roast, creating the original backporch gathering spot. After working as a roaster on the wholesale level, Dave wanted to take his large-scale roasting skills and open a cafe to have quality control over each and every step, from sourcing to service. With Majell's business and barista skills learned from working in her family's business "Cafe Brasil," the two made a formidable team and opened up Backporch Coffee on Newport Avenue in October of 2006.



Of course, for all the work that goes into roasting,  grinding, and brewing for your perfect morning cup, the Beaches recognize that sourcing the highest quality beans from sustainably-minded family farms is the most important step.  To that end, Backporch has developed direct-trade relationships with a number of farms in Ecaudor, Costa Rica and Guatemala, many of which the Beaches and their employees have had a chance to visit on their yearly "origin" trips to coffee farms. Indeed, Backporch takes its mission of coffee education seriously, both for employees AND customers. A wide screen in their Brightwood location shows a continuous loop of pictures from these sourcing trips, with shots of each step of the process: coffee tree starts, coffee blossoms, harvesting the bright red cherries, fermenting the cherries to remove the flesh from the bean, washing and drying the beans, and packaging.



Backporch sells their beans, french press or pour-over brewed cups of coffee, cold-brewed iced coffee and a full line of espresso drinks at both of their cafe locations, in addition to a lineup of complementary pastries and snacks from The Sparrow Bakery, The Village Baker, baked. and other local producers. You can also conveniently purchase pounds of coffee for home consumption at many area grocers including Newport Market, Nature's, Whole Foods, and Ray's. In addition, Backporch beans supply restaurants like Zydeco, Portello, Kebaba and Brother Jon's.



Backporch Coffee Roasters
Brightwood Mill Location:
70 SW Century Center Suite 130 (behind US Bank)
541.323.3224

Newport Branch:
1052 NW Newport Avenue Unit 103
541.617.3984


August Spotlight Recipe: Sausage with Peppers and Onions

You have no shortage of options of house-made sausages available to purchase at Primal Cuts Meat Market, but for this simple recipe, we like the Italian sausages best. Made with a combination of spices supplied by Savory Spice Shop, the subtle fennel flavor is highlighted by the peppers and onions. And for some very tasty peppers and onions, you can shop at Paradise Produce stand, located right next door to Primal Cuts.


Sausage with Peppers and Onions

Servings: 6

Ingredients:
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 onion
3 large garlic cloves, minced
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August Spotlight: Primal Cuts Meat Market

While working in R&D for a large natural foods company, Bryan Tremayne had the opportunity to learn a lot about food science and modern ways of making food taste good. After years of working in restaurant kitchens, he found himself asking, “Why do we have to do things this way? Why can’t we do it another way?” This thought process eventually led him to open Primal Cuts Meat Market, a neighborhood favorite on Bend's westside. Fascinated by the time-honored methods of food preservation like curing and smoking, Tremayne opened his meat ...

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NWX Farmers Market Spotlight Recipe: Curried Vegetable Roti

Curried Vegetable Roti 



Chef Bette first discovered this dish while traveling to the British Virgin Islands this spring.  This multicultural entree is a great way to incorporate a variety of different vegetables (whatever you have around, or whatever you can find at the market!) and for those carnivores in your life, you can add meat or seafood easily. For fresh curry powder that hasn't been sitting on a shelf for years, visit our friends at
Savory Spice Shop.Since we haven't been able to find traditional roti in the states, the next best flatbreads are Sean's Oatcakes and the whole-wheat sourdough pitas from baked. bakery. ... << MORE >>

July Spotlight: Faith, Hope & Charity Vineyards


What’s in a name? For Faith, Hope and Charity Vineyards in Terrebonne, the name of their vineyard pays homage to the Three Sisters mountains that tower over their well-maintained 315-acre property. The massive mountains and cavernous river valley that flank the property have inspired owners Cindy and Roger Grossman to think big. Their property is already equipped with a 15-acre vineyard, a vacation rental and beautifully landscaped space for weddings and other special events. Looking forward, the Grossmans plan to continue to develop a luxurious resort with a tournament ski lake, guest ranch house and amphitheater.


Unlike our neighbors on the other side of the Three Sisters and the rest of the Cascades, Central Oregon viticulture is just getting established. The key to successful grape planting in our high desert climate is the selection of the right kind of hybrid grapes that are hardy enough to survive our temperature swings. Currently, there are 9 different hybrid varieties planted in the Faith, Hope & Charity vineyard and at Monkey Face Vineyard just down the road at the Ranch of the Canyons. These include: La Crescent, St. Croix, Marechal Foch, Vignoles, Frontenac Gris, Traminette, Marquette, LaCrosse, and Leon Millot. One of the joys of wine tasting in our region is being exposed to varieties not found elsewhere!




The tasting room, which pours samples of Faith, Hope and Charity’s own wines as well as hand-picked regional selections of wine, sangria and beer, is open 7 days a week from noon on. Every week there are special events in the tasting room, a welcoming gathering space unlike any other in the ranching community of Terrebonne. Thirsty Thursdays draw wine lovers from across the region for live musical performances and discounts on glasses and bottles of wine. There is also live music each Friday from 6-9pm. Check their website or sign up for their newsletter to learn what cultural entertainment they have in store each week.




Wine production can’t keep up with demand as the vineyard gets established, so limited quantities of each bottle of Faith, Hope & Charity wine (like their Monkey Face white, Merlot or Cabernet Sauvignon) are available for purchase only in the tasting room or to Wine Club members. In addition to first chance at these limited-run wines, wine club members are also treated to exclusive tastings and special farm-to-fork dinners.  When we have catered events at this beautiful property, it is a joy to cook with the special wines crafted there, and we hope you do the same with our accompanying recipe for potted shrimp.


Faith, Hope & Charity Vineyards and Event Center

70450 NW Lower Valley Drive

Terrebonne, Oregon 97760

541.526.5075