Where I’ve Been

Here’s where I’ve been lately:

The Balch Hotel

Served my first monthly dinner at the Balch Hotel recently, to 40 guests, and had a blast, handily assisted by Chef Jason Barwikowski and my friend Blayney “I just want to hang out with chefs” Myers.  Jason will be preparing the monthly supper club dinners at Balch for December and January while we are in Oaxaca, and I’ll be picking things up for Valentine’s Day and February.

Ron and Linne Dodge’s Home

Just 12 people … my sweet spot. Had great fun preparing a four-course dinner to remind Ron and Linne (and their friends in their 20-year-old dinner group) of the Dodge’s trip to Spain.

Boots and All Travel: The Unconference

Sean Keener, the entrepreneur behind BootsAll Travel, invited 25 interesting colleagues and friends to his place way up Snowden Road for an unconference, July 30-August 1. We had the pleasure of preparing their meals, and hearing their stories as they wandered through the kitchen. One fella makes backpacks in San Francisco that fit in overhead bins and keep you neat and tidy all over the world. One woman, a college business professor, is leaving college to start her own post-high school program where kids can figure out what they really want from life. cristine with tarts

What’s an unconference? No advance agenda. Everyone comes together on Friday night to tell their “origin” stories, and set the agenda for the next two days. It’s a beehive of conversation, new ideas, and thanks to us, great food.

Here’s my friend and right-hand pastry princess,  Chef Cristine Gudor, with our fruit tarts for Saturday lunch. Each meal was focused on a country, and for our French lunch of salad nicoise with Oregon albacore tuna, we couldn’t think of anything better than these tarts with pastry cream and four Gorge fruits: blueberry, peach, plumb and raspberry.

Columbia Center for The Arts

arts centerSunday, August 9, we prepared appetizers for a special donor’s reception to see the work created at this year’s Plein Air project. We served:

  • Roulades of Italian summer squash, herbed goat cheese and pine nut brittle
  • Artisan cheese, crostini, olives, eggplant caponata
  • Oregon albacore tuna ceviche with peppers, avocado and mango, Juanita’s corn chips



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