A Who’s Who of Portland Chefs Contribute to Vancouver Sun Article

More news from the Vancouver Sun.  In addition to the previously mentioned food cart article, they also ran an online story called “Recipes from Portland’s top chefs”.

There must have been some arm-twisting behind the scenes, as the included recipes are for dishes that have received high praise from the Portland food community. It is safe to say I’ll be doing some serious cooking this week.

Two of my favorite dishes from Pok Pok, Andy Ricker’s Tamarind Whiskey Sour and his terrific Yam Khai Dao, or Thai Fried Egg Salad recipes are listed.

Pok Pok Tamarind Whiskey Sour

  • 1 ½ oz bourbon
  • 2 Tbsp tamarind purée (available at Asian markets) [note: try with a lot less and add more if you need it]
  • 2 Tbsp fresh squeezed lime juice
  • 2 Tbsp palm sugar syrup (4 oz palm sugar mixed with 4 oz water, heat to dissolve). Palm sugar is also available at Asian markets, and is used in many Thai recipes.

Combine ingredients and shake with ice, strain and pour into double rocks glass. Garnish with cherry and lemon wedge.

Next, Lincoln Restaurant’s Jenn Louis contributed her Baked Eggs recipe; a must-have every time I go to Lincoln.

Just in time for the season, Nel Centro owner David Machado contributed Grilled Shrimp with Fava Bean Salad and Salsa Genovese. Nong Poonsukwattana from Nong’s Khao Man Gai unlocked the vault for her Hainese Chicken Rice, which is excellent!

There’s more; Paley’s Place chef Vitaly Paley serves up Ricotta Gnocchi with Dungeness crab and preserved lemon. Cathy Whims of Nostrana offers Asparagus Sformato, a baked asparagus dish with onion, eggs, ricotta and béchamel, all baked together. As a bonus, she adds Paglia e Fieno, which is one of my favorite pasta dishes. Cathy learned it straight from Marcella Hazan.

The parade of contributions ends with Lisa Schroeder of Mother’s Bistro’s Wild Salmon Hash,  and St. Honore’s Madeleines.

Quite a score for the Vancouver Sun. You can read all the recipes here. (4.11 – wouldn’t you know – the link is bad now!) Be warned, it’s a terrible layout, and somewhat difficult to read.

Your thoughts are welcome

  1. Portland Food Adventures says

    Thanks for publishing that, FD. Great article, and certainly offers up some “food for thought” in terms of what to order when next visiting these places.

    I wonder if these chefs would have provided the recipes for local publication.

    I found it interesting that Nong’s gave the recipe for their awesome Chicken dish, but then read it again and realized she gave a variation with a ginger sauce instead, so her sauce is still a secret, per se.

    Have Pok Pok on my mind… thinking about getting some of the wings for a little shindig I am having this weekend.

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