We went to Sub Rosa for dinner last night and had a good meal — wine, salads, pasta, a pizza for jwa and some pistachio gelato. Hey! It was for charity!
One of the things that I am most excited about though (and have been putting enough effort into to not have time to post about the almond cake), is that we’ve found a photographer! Hooray! Christina Gilchrist will be shooting our wedding next Spring and we are so happy to have found her. So, if you are in the Oregon/Washington area and are looking for a nice and very talented wedding photographer — there you go.
We also spoke with Angela Snyder, Gayle Aman and Urban Photography. We really liked Angela (she was the clear second choice) and actually, Gayle was great too. Jodi at Urban Photography was nice as well, but a bit more expensive for what you actually received in the . . . → Read More: Almond Cake? Where Are Youuuuuu?
Nye Beach, Newport, Oregon
No new post — was at the coast until last night. When we got home, I had other things I needed to do
Hopefully, there will be my almond cake tomorrow! But, we did find a great place to stay: Above the . . . → Read More: No New Post — I am Lazy
Libby from the local nonprofit Growing Gardens emailed me today about an event at Sub Rosa next Wednesday, June 13th. The restaurant will be donating 50%(!) of all profits that evening to Growing Gardens. I’ve posted the press release in its entirety below.
So, if you’re hungry next week and in the mood to do some good, you know where to go for dinner. You get a tasty meal, Growing Gardens get some money to continue their mission and Portland families in need get vegetable gardens and the training to keep their gardens thriving — everybody wins!
SubRosa will donate 50 percent of profits to Growing Gardens – June 13th, 2007
PORTLAND, OR – June 6, 2007– Spend an “evening with an old friend who knows you better than anybody else” (Portland Mercury), and half the proceeds will benefit Growing Gardens. “I think it’s a shame that eating nutritiously is so expensive in our community,” says SubRosa’s owner, MaryAnn Archambalt.
“That’s why I’m dedicating this night to Growing Gardens. I believe deeply in its mission to teach low-income families and folks how to grow their own . . . → Read More: A Really Great & Tasty Thing to do Next Wednesday
I was recently looking at menus in Astoria at a bunch of different restaurants (I can’t remember which this was from — or even if I was still looking at Astoria restaurants) — it’s all a blur, really.
Anyway, I came across wasabi-maple grilled salmon on one of the menus. Hmmmm, I thought, that’s kind of intriguing. Later, when I tried to find a recipe for it, I found a blog talking about how McCormick was touting wasabi-maple as the hip, new combo for cooks in 2007. After I rolled my eyes and made a few snorting sounds, I decided to go ahead and try it anyway.
This is kind of based on the McCormick recipe I found online, but kind of changed a little because, although powdered ginger and powdered garlic have their place, a wet marinade is not one of those places, imho.
Also, if you are afraid of trying an experiment on a beautiful piece of salmon (I was — I had a big, awesome Chinook fillet), don’t be. The flavor imparted is really very mild and the fish still stands out, as it should.
Wasabi-Maple Grilled Salmon
2 tsp wasabi powder
1 tsp water
1/3 cup maple syrup
2 green onions, . . . → Read More: Something Interesting: Wasabi-Maple Salmon
This makes a great side dish. We just had it recently, if I remember correctly, with some chicken. See — that’s how good it was, I can’t even remember what we had it with!
The original recipe layered individual servings with the mint, olive oil and lemon. I just tossed everything in a bowl. You do what you need to do.
Zucchini Carpaccio Salad
Recipe based on one from Gourmet magazine
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp sea salt
1/4 cup pine nuts (1 oz)
1 /4 shaved Parmigiano-Reggiano cheese
Cut the zucchini into thin slices. You can use a mandoline (not the instrument!) or the slicer part of a box grater. I used the grater — worked well. Put zucchini in a large bowl, one that will give you enough room to toss everything.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10-15 minutes to soften zucchini and allow flavors to develop.
. . . → Read More: Tasty Zucchini Carpaccio Salad