“At Meriwether’s, we have spent the last four years shortening the distance
between field to table by operating our own 5-acre vegetable farm.
We encourage you to try a new vegetable with each visit!”

Meriwether’s Restaurant & Skyline Farm

Portland, Oregon

Meriwether’s menu details the August harvest by category:
greens
leaf, stalk & flower
brassicas

The building sits at the entrance to where the World’s Fair was held in Portland in 1905 (the “Lewis & Clark Exposition”), hence the name Meriwether’s. The exterior of the building has remained relatively unchanged during its 80 plus year existence except for paint color and landscaping (from Meriwether’s website here).

Our most gracious hosts, Kirk & Allison, took us to Meriwether’s for lunch before dropping us off at the airport. What a delightful way to end our trip to Oregon! We had a most knowledgeable and engaging server, Deidre, and thoroughly enjoyed the enchanting ambiance and the farm fresh produce.

skyline farm salad

farm vegetable shavings, fennel , pine nuts

coconut fried chicken salad

cabbage slaw, peanuts, cilantro, sesame dressing

quiche lorraine

house made pancetta, gruyere

dungeness crab risotto

skyline farm summer squash, lemon zest

catch of the day

halibut, herbed couscous, skyline farms greens

In 1803, President Thomas Jefferson commissioned the Corps of Discovery as a scientific and military expedition to explore the newly acquired Louisiana Purchase and to learn more about the Northwest’s natural resources, inhabitants and possibilities for settlement.

Jefferson selected U.S. Army Captain Meriwether Lewis–his aide and personal friend–to lead the Corps of Discovery. Lewis selected William Clark as his partner (from wikipedia here).

Meriwether’s embodies the essence of Portland dining.

5 Star Foodie Makeover
Summer ‘10 Special

Back in July I participated in Natasha’s 5 Star Foodie Makeover Summer ‘10 Special sponsored by Marx Foods by preparing Bistro Duck & Wild Mushrooms Two Ways – Classic and Contemporary. If you haven’t had a chance already, you might like to head over to 5 Star Foodie here and see the creative recipes by all ten guest bloggers this summer. Additionally, if you are so inclined, you can vote for your favorite now through September 12. The winner will receive Alba Truffles. Bonne chance to all!

Contemporary Bistro Duck & Wild Mushrooms

The CONTEMPORARY Bistro Duck and Wild Mushrooms incorporates exotic ingredients from different cultures. Pomegranate brings a note of refreshing sweetness while the porcini sauce adds an element of earthy richness. The crunchy wood ear, the silky roasted shiitake and the crispy polenta cake add a variety of textures. Radish sprouts, polenta, pomegranate, and the emerald green mizuna add striking color in contrast to the CLASSIC dish.

CLASSIC BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck with Crispy Skin
Oyster, Shiitake, and Porcini Mushrooms in a Beef Stock Reduction

CONTEMPORARY BISTRO DUCK AND WILD MUSHROOMS
Sautéed Breast of Duck, Seasoned with Szechuan Pepper & Flor de Sal
Roasted Wood Ear and Shiitake Mushrooms
Crispy Polenta Cake and Wilted Mizuna Greens
Porcini Reduction Sauce and Pomegranate Balsamic Vinaigrette

BISTRO LORI LYNN

I would like to thank Natasha of 5 Star Foodie Culinary Adventures for the motivation to makeover my living room into a French Bistro by inviting Taste With The Eyes to participate in the 5 Star Makeover Summer’10 Special! She has asked 10 bloggers to Guest Post over the summer and recreate classic dishes to share on her 5 Star Foodie blog. I am honored to be one of the 10! Thank you Natasha.

We’ve cooked Bistro Duck and Wild Mushrooms Two Ways; CLASSIC and CONTEMPORARY. It was great fun setting the table and searching the house for bistro-style props. We especially enjoyed the makeover: creating le plat du jour. Now both of these duck dishes have a place on le menu at Bistro Lori Lynn.

Bonsoir! Right this way. Your table’s waiting…

To read the entire GUEST POST including recipes on
5 Star Foodie Culinary Adventures blog please visit here.

5 Star Makeover Summer’10 Special: Ten special bloggers have been invited to recreate different classic dishes of their choice and share them on the 5 Star Foodie Culinary Adventures blog. These guest posts will be featured every Monday from June 28 to August 30. This event is sponsored by MarxFoods, an online store that offers fantastic high quality gourmet products. In September, a final roundup of these makeovers will be posted and readers will be able to vote for their favorite recipe to receive a fabulous prize.

Evelyn Dawn’s Potato Crusted Salmon
Sautéed Vegetables, Lemon Dill Sauce
@ Gina Lee’s Bistro, Redondo Beach, California

Evelyn Dawn was my grandmother-in-law. She passed away at 93 years of age in the year 2000.

As a tribute when Evelyn passed, my dear friends Scott & Gina Lee, proprietors of Gina Lee’s Bistro, named this dish after her. They keep her memory alive in their fabulous restaurant. New patrons ask, who is Evelyn Dawn and why is the salmon named for her? They are quick to tell about Evelyn; an independent woman ahead of her time, with impeccable taste, a successful businesswoman, friend, mother, grandmother, great grandmother, and educator of hundreds. A framed photograph of Evelyn sits atop the sideboard in the restaurant.

Gina said of the salmon dish, “This is a crowd favorite. Lots of people remember Miss Dawn the founder of Rolling Hills Country Day School. She came in the restaurant nearly daily and always had the salmon professing that the omega 3 fatty acids kept her going at top speed. We’ve had former students and teachers come in, they marvel that she lives on, on our menu.”

Gina Lee’s Bistro
211 Palos Verdes Blvd.
Redondo Beach, CA
310-375-4462
Gina Lee’s Menu here.

View from guest room @ the M Resort Spa Casino

I’ve been back to Las Vegas twice in the past 2 months to visit my gracious youngest sister and my accommodating and affable brother-in-law, and to explore the possibility of purchasing a little house there. I really appreciate spending time with them. I like the desert. I like the wide open feel and the view of the mountains. I also like The Strip and gaming, the spas, the shopping. And most of all, the dining!

Over the years we’ve been fortunate to have eaten dinner at so many of the top restaurants with their world-renowned chefs (recent review of Julian Serrano here). But I equally enjoy the hotel cafés. I like to sit outside overlooking the pool in the early morning with a cup of coffee, and read a magazine with a warm dry desert breeze a blowing…

Red Cup Café @ the M, 7:01 AM

Even after playing Blackjack well into the evening, I always wake up early and head down to the hotel café. Accurate time stamps on the photos are thanks to digital photography.

View from Café Vettro @ 7:04 AM

Have you noticed that all the Coffee Shops here are no longer called that? It’s Café.

Jaunty Presentation

Technology with Breakfast. I’m usually alone at this hour.

Satisfying Spa Omelette

Mon Ami Gabi at the Paris Hotel is perpetually our favorite place for lunch. With its authentic French bistro menu, open-air seating, and views of The Strip and fountains at the Bellagio, it is one very popular spot!

Mussels Marinière
white wine and herbs, served with frites

Profiterole Trio
vanilla, chocolate & caramel ice cream filled pastries
hot double chocolate fudge sauce

Do you have recommendations for dining in Las Vegas? Breakfast, lunch, dinner or cocktails – we would love your input!

Las Vegas

On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, he’s serving Spanish foods of his homeland with an International flair…

The Brut Rosé was a terrific complement to many of the dishes.

By The Glass: Lucien Albrecht Cremant d’Alsace Brut Rosé

An elegant French coral colored sparkling wine. Full-bodied,  this wine is crisp and dry, with hints of cranberries and strawberries.

my kind of bar snacks/ marinated olives/ onions/ garlic

fresh calamari a la plancha/ lemon parsley e.v.o.o.

Sherry Tasting

The Sherry tasting was a highlight.

Spain =  Sherry

Some Sherry is intended for dessert. Some are dry and served with tapas.

1. Hidalgo La Gitana Manzanilla
Very pale, straw color. A tangy, dry, fresh sherry from Andalucia. With flavor that lingers, it has a unique saltiness reminiscent of the seaside where it is produced.

2. Lustau Dry Amontillado Los Arcos
Tawny gold color. Distinctive nutty bouquet, with flavors of caramel, roasted nuts, dried figs and raisins. This sherry has a touch of sweetness with a lingering dry finish.

3. 2002 Bodegas Toro Albala Don PX Pedro Ximenez
This wine is made from Pedro Ximenez grapes dried on mats in the sun in order to concentrate the sugar and flavor. Grown in the Montilla-Moriles region of Spain. Thick and sweet and sticky! Flavors of raisins, toffee and caramel. The finish is so long, I think I can still taste it…

It’s Time to Fall in Love with Sherry!

beef and cheese/ prime tenderloin/ brie cheese/ honey/ walnuts

salmon with truffle/ truffle béchamel/ portobello mushroom

Interior design by famed Spanish design group Gente de Valor, in their first U.S. restaurant combining the elements of a Spanish restaurant with the more casual patio area (below) and more formal dining area (above) and bar (below) into one interior space. It’s fabulous!

sherry for dessert/ Lustau Palo Cortado Península

Dark amber color. Concentrated nutty pecan aromas with a hint of lemon zest. Finishes with delightful dark chocolate overtones. Not too sweet.

¡hasta la próxima, js!

Hello Fellow Foodies!

Chicago is your kind of town!

One town that won’t let you down, Chicago is…

Please enjoy Frank’s singing while taking a bite of Chicago!

This is my kind of town.
Chicago is,
My kind of town,Chicago is,
My kind of people, too;
People who smile at you,
And each time I roam, Chicago is,
Callin’ me home, Chicago is,
One town that won’t let you down;
It’s my kind of town.

Uncle Julio’s Hacienda

Border-style Mexican food with Hacienda-style decor. Try Uncle Julio’s signature drink, The Swirl, which is a frozen concoction of layered margarita and home-made sangria.

I loved the heart healthy mesquite grilled salmon filet served with sautéed vegetables and fresh pineapple pico de gallo. Their light crispy chips and zippy salsa are the best around. Uncle Julio’s is located on North Avenue near Clybourn.

EPIC

EPIC is housed in a transformed early 20th century mill building. The new space combines elements of exposed brick, steel and concrete, together with textiles. The tables incorporate wood from the old mill floors.

Halibut Ceviche and King Crab with Meyer Lemon Mousseline Sauce

Chef Stephen Wambach created a contemporary American Menu rooted in French technique. We enjoyed the professional relaxed service, creative yet unstuffy menu, and the chic industrial yet warm atmosphere. Epic is located on Hubbard near Clark Street.

XOCO

Rick Bayless’s XOCO, a quick service cafe serving rustic Mexican street food.

Empanadas, take-out.

Flaky carnitas empanada with tomatillo salsa, 3-chile salsa, and cotija cheese for breakfast, this ROCKED!

Hot-from-the-fryer churros.

Frothy Mexican hot chocolate ground from Mexican cacao beans.

We have been long-time fans of Rick Bayless’s other restaurants, Frontera Grill and Topolobambo, now we add their little sister restaurant XOCO (which means “little sister” in Aztec dialect) to the list! XOCO is located at the corner of Clark Street and Illinois.

MACKU

Macku Sushi – a unique palette of ingredients, textures and flavors. Macku Chan’s Japanese inspired cuisine is innovative, exciting, every dish a surprise. Macku is located in Lincoln Park at 2239 N. Clybourn Avenue.

Our favorite: White Asparagus Soup with Monkfish Liver

Flying Fish!

We were big fans of their Kaze Sushi in Roscoe Village. So glad to see Macku open in Lincoln Park!

Julius Meinl Coffee House

THE JULIUS MEINL GROUP was founded in Vienna 1862 by a boy from the country who came to Imperial Vienna looking for work. He opened a small store and started to sell green coffee. In those days coffee beans were roasted at home on wood burning stoves. This process required a lot of care because the risk of burning the beans was considerable. It was young Julius Meinl who had the ingenious idea of selling fresh roasted coffee.

Smoked Salmon with dill crème fraîche, sliced tomato, red onion,
lemon, capers, open-faced on dark rye

Kaiserschmarren Austrian “pancake” with golden raisins, cinnamon,
powdered sugar, Meinl plum compote

Highlight of the Day!

I had the absolute pleasure to share this lunch with Two Fabulous Chicago Food Bloggers!

If you haven’t already, be sure to visit my friends and their exceptional blogs for inspiration.

Courtney

Coco Cooks

Marie

Proud Italian Cook

Thanks for a lovely afternoon ladies! You rock!

Julius Meinl is located on the corner of Southport and Addison.

NoMI

High above the Magnificent Mile, NoMI’s awe-inspiring views of the Chicago skyline.

Jamison Farms Rack of Lamb

Diver Scallops, Spring Pea, Truffle Vinaigrette

Extending the biggest thank you to my dear brother and sweet sister-in-law for another eating extravaganza in Chicago.

As always, Love You!

NoMI is located in the Park Hyatt Chicago on Michigan Avenue.

More favorite Chicago restaurant posts:

Custom House

Hot Doug’s

Charlie Trotter’s Kitchen

L2O

Joe’s Stone Crabs

Chicago’s Dog House

What are your favorite Chicago restaurants?

Happy Pi Day!
If you are a math nerd (like me), this is a fun day!

People young and old, all around the world, challenge themselves to memorize ∏ on this day
March 14 or 3.14

3.141592653589793238462643383279502884…

Pi, the ratio of the circle’s circumference to its diameter, is an irrational number which never repeats, so, memorizing pi can be a lifelong adventure!

For this Pi Day, we are not baking an apple pie, nor a pizza pie, nor egg pie or quiche!

We are traveling back to Paris to visit Three-Star Michelin Chef Pierre Gagnaire, aka ∏.

My Family and Friends Dining at Pierre Gagnaire

My brother, Don, was planning his wife’s birthday party at Pierre Gagnaire. Being a party of 8, they required us to choose the menu ahead of time. Below is their email exchange. It was destined to be an interesting and amazing experience!

Dear Sir,
Please find enclosed our new menus for your dinner.
Could you please contact us back with your choice before next Tuesday?
Do not hesitate to contact us for further information or for any explanation.
Best regards.
Xavier

Dear Xavier,
My French is not so great. Is it possible to send me the menu in English. Thank you.
Best regards,
Don

Dear Sir,
Unfortunately we do not have any menu in English, however you can call us at the restaurant if you wish and ask for me or just give us your cell phone number we will then contact you.
Best regards.
Xavier

Restaurant Pierre Gagnaire
6 rue Balzac
75008 Paris
tel: + 33(0)1.58.36.12.50
fax: + 33(0)1.58.36.12.51
p.gagnaire@wanadoo.fr
www.pierregagnaire.com

We loved the ambiance and the lighting was perfect, the flower arrangements and the candelabras breathtaking. The china was its own art. Food writer Alec Lobrano says of Gagnaire, “the chef displays the most poetic and perfervid imagination of any French chef…”

We were thrilled by the opportunity to take a tour of the kitchen before the cheese and dessert courses.

Kristy and ∏

Le menu de printemps

Murex, thon rouge et gambas obsiblues enrobés d’une bisque au cerfeuil ;
Infusion douce-amère gélifiée de fenouil.
Moutarde de céleri-rave façon cramone et pointe de persil fumé.

Nage émulsionnée de colinot à la coriandre fraîche.
Pannequet de tourteau, pressé de lapereau au combawa.
Asperges blanches, fèves, petits dés de spek et betteraves rouges.
Fleurs de sauge-ananas.

Tronçon de sole poêlé meunière, ail des ours ; kinsheim.
Feuille de parmesan, côtes de blettes.
Soupe de petit pois au cidre fermier.

Morilles fraîches de Turquie ivres de crème au vin jaune du Jura ;
fines tranches de navet kabu, radis rouge croquant.
Carpaccio de gras seiche ; agria onctueuse, oseille & curry vert.

Petit rouget de roche cuit entier au four,
Crumble végétal ; jus court aux aubergines lié du foie de poisson.
Chou cœur-de-bœuf.

Gratin d’oignons nouveaux à la pistache, lichettes de foie gras de canard.
Sorbet d’agrumes et salade de pousses d’épinard.

Suprême de poularde de Bresse, taillée en escalope, au miel de jungle ;
Pascaline aux mousserons.
Rouelles de homard bleu au poivre de Pondichéry. Sauce Violine.

Terrine de roquefort ; velouté de brebis, wurtz au citron.

Le dessert Pierre Gagnaire. 265€ prix net

I HAVE MEMORIZED PI.

Share Your Best Food Photo

The March 2010 edition of DMBLGIT? (Does My Blog Look Good in This?) is being hosted by Susan, The Well-Seasoned Cook. It is my honor to be selected as one of the judges. This is your opportunity to showcase your very best food photo posted to your blog in February 2010. To join in the fun, and get inspired by awesome food photos in the gallery, go here!

Bacon Wrapped Filet Mignon
Red Wine Mushroom Sauce
Spinach in Puff Pastry

Served on an authentic reproduction of the Lincoln Presidential dinner service plates.

Abraham Lincoln Presidential China

The Lincoln China was the Kennedys preferred pattern for dining in the White House.

Mary Todd Lincoln was renowned for her enjoyment of shopping, thus she selected the Lincoln White House china shortly after her husband’s inauguration. An elegant French design, the Lincoln china combines the American eagle with various decorations in a brilliant color called “solferino”. This purple-red hue was invented by the French in 1859 and was very popular among the fashionable hosts of the Lincolns’ day. Authentic reproductions can be purchased at the JFK Museum Store here.

This is a re-creation of one of the dishes served on February 12, 1900 at the Fourteenth Annual Lincoln Dinner of the Republican Club of the City of New York celebrated at Delmonico’s on the 91st  Anniversary of the Birthday of Abraham Lincoln.

Proceedings at the Annual Lincoln Dinner of the Republican Club of the City of New York, in Commemoration of the Birth of Abraham Lincoln was an annual commemorative volume of the National Republican Club. It includes lists of attendees, and copies of speeches from local and invited public figures. Archives of complete issues from the New York Public Library can be found here.

ABRAHAM LINCOLN

EMANCIPATOR

MARTYR

BORN February 12, 1809

ADMITTED TO THE BAR 1837

ELECTED TO CONGRESS 1846

ELECTED SIXTEENTH PRESIDENT OF THE UNITED STATES 1860

EMANCIPATION PROCLAMATION January 1, 1863

RE-ELECTED PRESIDENT OF THE UNITED STATES 1864

ASSASSINATED April 14, 1865

THE RE-CREATION:
Filet de Boeuf aux champignons
Tartlette d’épinards

Brush frozen puff pastry shells (vol-au-vent) with egg wash. Bake a 400° until golden brown, about 20 minutes. Sauté finely chopped shallot and garlic in olive oil with red pepper flakes. Add defrosted cut spinach leaves, cooking until all the excess moisture has evaporated. Season with fresh ground nutmeg. Add a scoop of ricotta and salt to taste. When ready to serve the meal, fill the pastry shells with spinach mixture. Reserve the “hat” from the pastry to top the filet mignon.

Let 5-6 oz. filet mignons come to room temperature. Sauté bacon until half cooked, not crisp. Add sliced mushrooms (we use shiitake) to the bacon pan and sauté until soft. Meanwhile, wrap filets with bacon, secure with a toothpick. Season filet with salt and pepper. Dip both sides of the meat in olive oil. Place in a hot non-stick pan. Cook over medium-high heat for four minutes per side to get a nice crust, finish in a 350° oven for two to four minutes depending on the preferred degree of doneness. Remove meat to a platter to keep warm and add finely chopped shallot and garlic to that same pan. Sauté until softened, then add red wine, and reduce. When wine has reduced by half, add beef stock, reduce again. Add the mushrooms to the sauce with fresh thyme and season to taste. Ladle the mushroom sauce on the Presidential China, top with the filet mignon, a pastry hat, and fresh thyme. Serve with the spinach vol-au-vent. And a good red wine.

DELMONICO’S MENU

FEBRUARY 12, 1900

Huîtres

POTAGES
Consummé Columbus
Bisque d’ecrivisses

HORS D’OEUVRE
Quenelles de volaille Providence

POISSON
Saumon, sauce hollandaise verte
Pommes de terre Duchesse

RELEVÉ
Filet de Boeuf aux champignons
Tartlette d’épinards

ENTRÉES
Dindonneau sauce celeri
Petits pois parisienne

Ris de veau à la pureé de marrons
Aubergine frite

Sorbet: Cordon Rouge

RÔTS:
Canards Ruddy
Hominy frit

Feuille de foies gras à l’aspic
Salade de laitues

ENTREMETS DE DOUCEUR
Croutes aux péches
Glaces de fantaisies

Fruits              Petit fours

Fromage
Café

One hundred ten years later, February 12, 2010.

Happy 201st Birthday, Mr. President!

My last year’s tribute to Mr. Lincoln here.