Gather some insights about chef-farmer relationships, the benefits of buying local and more in this month’s NorthWest Stir Q&A piece between Cattail Creek Lamb Owner John Neumeister and Nostrana Chef Cathy Whims.
Burgers galore! The August issue of Portland Monthly contains two burger focused stories – “Create the Perfect Burger” and “Eat Me”.
“Create the Perfect Burger” was a competition between three local chefs and judged by three other culinary professionals/chefs including Nostrana Chef Cathy Whims and Mother’s Bistro and Bar Chef Lisa Schroeder.
“Eat Me” is a best of round-up of burgers in Portland. Ten 01’s Chorizo Burger was a runner-up in the non-beef category.
From high-end restaurants to happy hour joints, check out where you should go to get your next burger in the August issue of Portland Monthly.
Congratulations to Chef Cathy Whims of Nostrana for being nominated for a James Beard Award! Cathy was nominated for Best Chef in America’s Northwest Region and is the only Oregon chef in the running for this specific award. Awards are announced during a ceremony on Monday, May 4th in New York City. To view other nominees click here.
We recently received a query from a media friend in Chicago asking for our “off-the beaten path” suggestions for a wonderful Portland culinary weekend.
While there are many ways to serve up an interesting mosaic of culinary destinations in our fair city, here’s our current short list for his specific line-up of requests.
Friday Dinner – Ten 01
Saturday Breakfast – Simpatica, Podnah’s Pit
Saturday Lunch – Chef Naoko, Sugar Cube (for dessert)
Saturday Dinner – Nostrana
Late-night (cocktails or entertainment) – Davis Street Tavern
Sunday Brunch – Broder, Junior Ambassadors
A market for a picnic/food for the plane ride home - Steve’s Cheese, Saturday Market
Katie and I hopped on a bus from downtown to Nostrana (very easy BTW, love the no. 15!) on Tuesday for a staff training at Nostrana about the 2008 fall harvest’s fresh olive oil. Jeff Bergman from Seattle Bergman Culinary Concepts had arranged for 3 very special oils (Tenuta di Capezzana Olio Nuova, Frantoio Bechhina Olio Verde Olio Novello, and Frescobaldi Laudemio New Harvest) to be on the menu and for retail sale at the restaurant from Dec 16 – Dec 23rd.
Butter? Cough effect? Soft fruit? This is just the tip of the iceberg when it comes to learning about how to taste olive oils. Here are some of the sound bites we think are worth passing along:
Italians have long celebrated the harvest of the oils but it is only in the past few years that Americans have had access to these because importers are now willing to spend the money to airfreight the oils.
The oil must be 45 days or younger to be considered Novello (southern Italy) or Nuovo (northern Italy). The phenolics in new oil have not yet settled so they are vibrant and the oil has more health benefits.
Twenty or so years ago a consortium of producers in Tuscany introduced new technology that has become industry standard for harvesting the fruit in a way that provides more purity of flavor. Until this technology was introduced, a lot of the fruit that was turned into oil came from bruised olives that had been harvested by trucks which would pull up to trees, bang the trunks, and let the fruit fall to the ground. Truly gravity flow technology.
But the number one thing we learned is WHY cooks or diners should be interested in these oils.
It’s because they are basically “liquid salt.” All assertive flavors in the oil (the artichoke, banana leaf, tea, straw, fresh cut grass, butter) disappear when combined with food. We found the oils did an amazing job of brightening the flavors of the vegetables, fish and other ingredients in the dishes prepared by Cathy.
We found the beets in the salad tasted more “beety.” Everything was brightened and special, and sort of came to life in 3-D.
So, even though the oils we tasted retail for about $ 40 a bottle, they are completely worth it. And, if you don’t want to commit to a bottle, trying these incredible dishes is a great way to start to appreciate the intensity of these wonderful new oils. To enjoy the oils in Nostrana’s special menu of three dishes, visit the restaurant from today through December 23rd. The oils will also be available for retail at Nostrana while supply lasts.
Nostrana’s Chef Cathy Whims shares some of her recipes in the December issue of Bon Appetit. All recipes feature chanterelles, an ingredient that is at its seasonal peak.
Check out Chef/owner Cathy Whims on this new Time Inc. web-based TV show about celebrating local flavors. We had a blast with this crew from Birmingham, Alabama and love this tuna recipe. Great job Cathy!
Cathy Whims on Myrecipes.com. Be sure to check out both segments!
