June is here, and Jeremy and I decided to start our summer hiking season, with an epic trip to Oneonta Creek in Oregon, this creek is especially famous since the photographer Peter Lik featured it. We had to go to check it out for ourselves... Welcome to Portlandia Last week, a couple friends and I decided to spend Saturday in Portland, we packed the day with quite a few visits... Interested to see how three chefs and a Foodie spent their day in Portland? If yes, fasten your seat belt and keep reading. First stop: The Art Institute of Portland 2- Lardo (Sandwich restaurant) Lardo has been our must stop for the past 3 years, everything is delicious there. The special was a fried chicken sandwich featured in the pictures below, humm so delicious... 3- Quick visit to Salt and Straw (ice cream shop) 4- Great Notion Brewing Next we stopped at Great Notion Brewing company where Craig manage to work his magic, and get a couple of 32oz crowlers to bring back to Seattle (this is very special, since this microbrewery does not offer 'to go' brews). 5- Pitch Dark Chocolate On the corner of NE 54th and Sandy Blvd. is where you will find Pitch Dark chocolate, very small production of bean to bar exclusively dark chocolate. Despite being so young the chocolate is extremely good. I will keep Pitch Dark in my address book alongside Madecasse and Lonohana. 6- Steven Smith (Teamaker) After all that came Tea time, and what better location than Steven Smith Tea... Known nationally, Steven Smith was nevertheless a local. 7- Petunia's Pies & Pastries We then decided to start a pre dinner routine, for this we headed downtown, our first stop: Petunia's. 8- Chizu What about a platter of hand selected cheeses from around the world as an appetizer? Here is the detailed list : 9- Pépé le MokoDefining what speakeasy stands for Pépé le Moko, is a must! Plus we love the name (Pépé le Moko is one Gabin most famous film). 10- Jake's famous crawfish Jake's is one of Portland institution, I recommend the super famous crab-cakes. 11- Pinolo Gelateria Let's finish the day with a BANG! My friend Vincent has been working toward te perfect chocolate éclair, here is my attempt to de bunk this very classic French pastry. Recipe choux paste / recette de la pâte à choux (30 pieces): 240gr water (eau) 240gr milk (lait) 225gr butter (beurre) 12gr sugar (sucre) 240gr flour (farine) 400gr eggs (8 oeufs) |
For more information, here is an article of the Straight. |
Last Saturday my friend Craig and I decided to pay a visit to Vancouver for their yearly hot chocolate festival.
As usual we had audacious plan. The goal was to try 10% of the offering of this year's "chocolintage".
That boils down to 5 or 6 hot chocolates...
First stop Temper Pastry
On to Chocolate Arts
Made with our signature blend ‘Allure’ & Aberlour 10 yr single malt whiskey. Served with a malted shortbread coated in chocolate.
Thomas Haas on Broadway
Terra Breads
Quick stop at Beaucoup bakery
Final hot chocolate of the day Lucky Doughnuts & 49th Parallel
Author
I'm a pâtissier globe trotter, always looking for the next thing.
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