The Pacific Northwest  The Pacific Northwest is a cook's paradise: lush, and with a bounty of hazelnuts, salmon, wild mushrooms, cheeses, and berries. Quite a bit of this natural wealth is shipped to our doors. Did you know that this time of year all of our apples come from Washington, and potatoes from Washington and Oregon? They craft delicious wine and cheeses, fruit spreads and chocolates.  Here are some of our favorite Pacific Northwest products for you to try:Red Hills Fruit Company: Fresh-tasting pie fillings and fruit in light syrup. Oregon Growers Jams: The full flavor of orchard fresh fruit to shines through every jam that they make. Frans Chocolates: Delicious truffles and salted caramels with elegant presentation. Echo Falls Smoked Salmon: Best quality, all-natural smoked salmon. A staff favorite. Rogue Creamery Blue & Blue Heaven Powder: Rogue Creamery draws from the beauty and flavors of Southern Oregon's Rogue River Valley to create eight handcrafted blue cheese recipes, Pistol River Dried Mushrooms: Gourmet mushrooms grown on the Oregon coast, and packed with flavor. Deschutes Brewery: Bend, Oregon is the home base to an adventurous, award-winning lineup of pioneering beers. Benton Lane Pinot Noir: The flavors are classic Oregon pinot noir cherry and berry nuances, with notes of cured meats and baking spices layered in. Acrobat Pinot Gris: An excellent pinot gris, grown responsibly in the gorgeous hills and valleys of Western Oregon--a great quality wine for a modest price. |
By Cory Schreiber
Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene-winning the James Beard Award in 1998 for Best Chef, Pacific Northwest.
Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. With its lavish food and landscape photography, inspired recipes, and passionate personal narrative, Wildwood presents the dishes that have earned Mr. Schreiber national acclaim, and offers a window into the source of his creativity.
|
Rogue Creamery Blue Heaven Powder
A unique, powered blend powder of our blue cheese flavors that is amazing combined with butter, mayonnaise, crème fraiche and heavy cream creating superb dressings, sauces, dips, flavored butters and popcorn seasonings. You can even use it in place of salt on Bloody Marys, for deviled eggs in salads...the possibilities are endless.
Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and Rogue Creamery's special reserve blue cheeses. Blue Heaven® represents the pure essence of all Rogue Creamery blue recipes combined.
|
At peak season, and delicious! If we associate peas with frozen or canned, peas fresh from the pod are like an new vegetable. Plump and bright green, they have a tender, yet slightly crunch texture and a sweet flavor. Fresh peas are great raw in salads and are fun to snack on. They can be tossed into a variety of dishes at the end of cooking-try floating them in miso soup or stirring them into cooked grains. They are great over pasta, in risotto, or crushed on toast. You can do as grandma did and steam up a bunch served with butter and lemon, or try one of our favorite recipes for a Ragout of Fava Beans, Peas, and Asparagus with Pecorino and Crispy Prosciutto. Read More...
|
Ladies and gentlemen, we are both proud and eager to announce the launch of The Cocktail Post. Keep an eye on our website, Twitter, Facebook, and most importantly our wine and spirit department to see what we will be mixing up each week. We will be searching through classic recipes as well as contemporary twists on classics featured at some of our communities most renowned watering holes.
I will be taking it upon myself to seek out the best recipes to have featured in our store. Weather this means searching through recipe books, reading through blogs, picking the brains of our community's bartenders, or asking for feedback from our valued patrons. Our wine and spirit department will be seeking out ways to enhance your visit to our store.
We will be featuring different cocktails each week, as well as seeking out pairings throughout our departments for you to bring home to your bar or dinner table. Come on down and join us! We look forward to seeing your faces in our store and cannot wait to hear what you think about The Cocktail Post. I propose a toast: to our community, to Piedmont Grocery, and most importantly, to our loyal patrons!
Cheers!
Christopher
Read our first post, The Manhattan, Done My Way...
|
JW Organic Farms
Local, Organic, Fresh!
Much of the organic produce you find at Piedmont Grocery comes from JW Organic Farms, and you can taste the difference!
JW Organic Farms began with little more than a garden outside of Watsonville, selling from a small, roadside, farm stand. From these humble beginnings, they have become an important supplier of organic fruits and vegetables to us and other local stores.
Fresh means their produce is seasonally available, and they delivered within 24 hours of being harvested. They have a wide selection of organic and heirloom produce.
Read More...
|
Local Love
The James Beard Foundation Restaurant & Chef Awards are coming up on May 4th. Not many of us will be attending in person, so here are the best ways to follow the James Beard Awards.
The list of Semifinalists for Best Chef: West include Oakland's own Russell Moore from Camino, practically around the corner on Grande Avenue. Get the list of local establishments who are in the running.
Read More...
|
Roasted Rhubarb
From Amy and our "What's For Dinner Wednesday" recipe blog
'Barb Habit As a family, we've got it bad for rhubarb. It's kinda strange, most obsessions tend to more run-of-the-mill things. As a way of managing our obsession, I have been coming up with ways to consume rhubarb without always making a pie. Here's the perfect solution: Roasted Rhubarb! Roasting rhubarb is the easiest way to cook it through and sweeten it-without it all turning to goo. (Goo is still edible, but not very pretty.) This recipe is adapted from Dorie Greenspan's Around My French Table. I use it for a lot of things: it's great in yogurt or spooned over a slice of angel food or pound cake. I think my favorite way to eat it is slathered on thick slices of French Toast on Sunday morning...who needs maple syrup? Roasted Rhubarb
Adapted from Around My French Table by Dorie Greenspan
Makes 4 servings Roasted RhubarbGet the recipe...
|
|
