Micro Restaurants and a Bar in The Portland Food Hall

Right now, you should not be traveling, but we wanted to show you some cool spots that you can plan to visit once the Stay Home, Save Lives order is lifted. To be clear: do not do this now. Dave Jones and his crew shot this story months ago. Portland is known for it’s food cart culture and the Portland Food Hall mixes that culture with cuisine from around the world, with the added comfort of being indoors.

Join us on Thursdays for another new edition of Destination Oregon where Dave Jones takes you to some of the most interesting and beautiful places across our state.

▶️ Taste This: Cooking at Home with Chef Dave Trask

For this week’s Taste This culinary adventure, Donna Britt continues her series on ‘Cooking at Home.’ This week, she’s joined by Chef David Trask, instructor at Cascade Culinary Institute. They are showing us how to make a delicious pan roasted chicken dish and homemade risotto.

Thanks to Chef David for sharing his recipes and tips.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

RECIPES

Balsamic & Fig Chicken Thighs

Ingredients
• 4 Bone in Skin on Chicken Thighs (you can use any cut of chicken)
• 1 T. Vegetable Oil (olive, peanut, canola)
• 1 T. Chopped Shallot (onion or garlic will work as well)
• ¼ cup Fig Jam (orange marmalade, apricot preserves, cherry preserves – anything sweet/tart)
• ¼ cup Balsamic Vinegar
• ½ cup Chicken Stock
• 1 sprig each – thyme, sage & rosemary (any fresh herbs will work)
• Salt and Pepper to taste
Directions
1. Heat a skillet over medium high, add the vegetable oil. Season chicken thighs with salt and pepper and sear on both sides, I start skin side down. You are rendering out some of the fat from the skin and adding color, this helps develop flavor.
2. When chicken is golden brown add shallots to pan and lightly sauté. Add the sprigs of fresh herbs.
3. Deglaze with ¼ cup of the stock and baste the chicken with the combination of jam and balsamic vinegar.
4. Place the pan in a 375 degree preheated oven after 15 minutes remove the pan and baste the chicken again with the fig and balsamic. If the pan is starting to dry out add the remaining stock.
5. After another 10 minutes check the temperature of the chicken, you want it to reach 165 degrees. Baste the chicken once more and add the remaining to the pan drippings.
6. When the chicken has reached 165 degrees allow the chicken to rest 10 minutes before platting.

 

Fresh Herb Risotto

Ingredients
• 1 cup Arborio Rice
• 1 T. Chopped Shallots
• 4 T. Unsalted Butter
• 4 T. Combination of Chopped Herbs (parsley, chives, thyme, rosemary, anything you have)
• 2 cups warm Chicken Stock
• ¼ cup white wine
• Zest from ½ lemon
• 3 T. Shredded Parmesan Cheese
• Salt and Pepper to taste
Directions
1. Heat 1 Tablespoon of the butter over medium heat, add the shallots and rice. Sauté for about 2 or 3 minutes to coat the rice in butter.
2. Start adding the warm stock in amounts of ¼ cup at a time, stirring constantly.
3. As you add the stock the rice will start to cook and release starches.
4. After adding ½ of the stock taste and see where you are at. Continue to add stock until the rice is tender.
5. Finish with the wine, additional butter, cheese and herbs. Season with salt and pepper.

Taste This! – The Best Chocolate Chip Cookies from CHUNK Bend

An obsession with cookies is what led to the creation of CHUNK Bend, a local made-to-order cookie company. Donna Britt has the story behind chunk and their cookies and cookie bites in this week’s Taste This! segment.

Thanks to Newport Avenue Market for giving us the resources to take these weekly culinary adventures. Life is short. Eat good food. And have fun doing it.

 

Taste This! – Crab Season is Here

If you’re a seafood fan you’re in luck because here in Oregon it’s officially crabbing season. That means it’s time for some fresh crab and for this week’s taste this culinary adventure, Donna Britt is at Newport Avenue Market where she learns how to crack crab and pair it with wine.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

 

 

Taste This! – Rockin’ Daves Bistro & Backstage Lounge

Bistros are a French-style restaurant with modest meals for when you need to eat, but don’t want to leave feeling overloaded and heavy. For this week’s Taste This! culinary adventure, Donna Britt visits one of Bend’s favorite bistros, Rockin’ Dave’s, famous for award-winning boiled bagels and made from scratch food and finds out about something special happening in their backstage lounge.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

Taste This! – Meet Sunriver Brewing’s New Executive Chef

Pub food and beer … it’s a match made in heaven and a Bend staple. For this week’s Taste This! culinary adventure, Donna Britt meets the new executive chef at Sunriver Brewing’s Galveston brew pub. Of course, there was some eating and drinking involved.

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

On the Scene: Baking Delicious Cookies at Bend Cookie Company

For this week’s On the Scene segment, Central Oregon Daily’s Meghan Glova treats us to a cookie decorating class at Bend Cookie Company.

Thanks to our On the Scene sponsor, Indian Head Casino, for giving us the time and resources to show you some of the best events and entertainment that our region has to offer every Friday night on Central Oregon Daily.

Destination Oregon: Catalyst Seafood

We catch it. We cook it. You eat it. That’s the motto of a restaurant on the Oregon Coast that prides its self on serving in the freshest seafood around. In this week’s Destination Oregon, Dave Jones is in Brookings to see how Catalyst Seafood takes their commitment to freshness to a whole new level.

Join us on Thursdays for new editions of Destination Oregon where Dave Jones takes you to some of the most interesting and beautiful places across our state.

Taste This! – A Lesson in Roasting Nuts

If you’re looking for a healthy and delicious snack, nuts are usually a safe bet, and for this week’s taste this culinary adventure, Donna Britt learns how soaking and slow roasting nuts brings out the very best flavors!

A special thanks to our sponsor, Newport Avenue Market, for giving us the time and resources to bring you this delightful culinary feature each week. Life is short. Eat good food. And have fun doing it.

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