Outstanding In The Field Tour 2009

The 2009 Tour is on the road! We have so far been to Portland, OR and Seattle, WA. Six of us loaded in Jim's truck in Santa Cruz and drove out to Oregon last week. We picked up John (A chef from Tenn. that is coming on tour with us) from the airport a few days ago and Caleb ( our bus driver) is meeting us with our new bus in a few days!!! We can't wait for the new bus- living out of a truck is challenging. I will update my blog the best I can. I am sorry for the week of not writing! Things have been crazy on tour. I am having an amazing time traveling and seeing the West Coast. Portland was a great way to start the long journey ahead.

Portland was an amazing time. I really enjoyed the city and the chefs. It is always fun when the chefs care to show us around the city and meet us for a meal. I felt so at home in Portland. I loved all of the restaurants I went to in the city. I recommend all of them: Clyde Common, Beast, Ned Ludd, Laurelhurst Market, and Simpatica.


The first dinner was at Square Peg Farm in Forest Grove. The Guest Chef was Troy Maclarty, of Laurelhurst Market in Portland. We set the table next to a pond with wild flowers growing all around it. The farm grows fruits and vegetables and raises hogs on 40 acres. Cyclists joined us at the table from Canada. They are going on a four month biking trip across the country and stopping at farms. They were so interesting and added excitement to the table.

Troy made a wonderful meal. Ben Dyer (owner of Simpatica and Laurelhurst Market) also helped Troy in the kitchen. I enjoyed the Apricot Tart. It was beautiful. The Porcheta was also great. He cooked it perfectly- it was not to thick like you normal get it. The Green Bean Salad was a huge hit. We packed up all the leftovers and ate them next day- the food was that good. Cheers Troy and Ben! Thanks for a great time in Portland!!!!

Menu:
Charcuterie Plate with Assorted Pickles
Square Peg Farm New Garlic Soup
Slow Cooked Salmon with Summer Squash with Virdian Farm Nasturtiums & Creme Friche
Square Peg Farm Porcheta with Green Bean, Pickled Cherry & Almond Salad with Bacon Vinaigrette and Roasted New Potatoes.
Apricot Tart with Peach Leaf Ice Cream