Full on Food, Wine and Fun at Full On Oregon – Part 2

I can’t believe that it was two weeks ago yesterday that Full On Oregon ended and we all said our goodbyes.  The experiences that I had and the people I met while I was there will stay with me forever.  If you read my last post on this trip, you will know how much amazing food and wine was served up in Oregon.  The last day of the event was no exception.  We had even more incredible food and wine.  Here are some photos and details of my last two days in the beautiful state of Oregon.

Day 3

Saturday started with several different sessions as our group was divided in order to meet with different local artisans.  I attended a workshop on Oregon’s Cocoa Movement at Park Kitchen with David Briggs of Xocolatl de David and Erica and Bruce Reininger of Arrowhead Chocolates in Eastern Oregon.  We learned a little about each of these chocolates and then got down to some serious chocolate making business.  When I got home and flipped through the latest issue (October 2011) of Bon Appétit, I noticed that David’s chocolates were mentioned on page 34.  Nothing like meeting a few rising star chocolatiers. 😉

David Briggs

David and Erica – Photo by Greg Robeson

These were some of the best caramels I have ever had

 

Dip them in chocolate and add a bit of sea salt…Heaven!

Making chocolate bark

All of this chocolate making was followed by an incredible lunch at Kitchen Cru (a new community kitchen space in Portland) with three James Beard approved chefs: Scott Dolich (Park Kitchen and Bent Brick), Chris Israel (Grüner and Kask), and Jenn Louis (Lincoln Restaurant and Sunshine Tavern).  Naturally, no fine meal would be complete without wine, so we enjoyed some lovely sparkling and other wines from Argyle and Abacela.

First, you have to open the sparkling wine before you drink it.  Who better to do that than Linda?  After all, someone had to make sure it was good enough to drink…

Sipping on Argyle’s sparkling wine

Can I offer you a little bubbly now?

 

Outside Kitchen Cru

 

I really enjoyed the Abacela Albarino and Tempranillo

Spicy Grilled Octopus

This salad was my favorite part of the lunch

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