But this week in his Unexplained Bacon column, Matthew argues that eventually he’ll be reading those books in digital form — and so will you.

We at Culinate love books and the experience of reading books, but we also see tremendous potential in digital recipes (witness the How to Cook Everything app we recently developed for iPhones and iPods). Lucky us: For now anyway, we can have both.

Over the next decade or so, we’ll see many attempts at moving the content of what have traditionally been cookbooks onto other devices — iPads, Kindles, or tablets that haven’t been invented yet. With the addition of audio and video, plus DIY photo uploads and social media links, these new creations aren’t the cookbooks of your mother’s generation.

But I predict they’ll have legions of fans — like Matthew.

What about you? Head over to Matthew’s post and weigh in on the future of digital recipes, cookbooks, and food books.

Kim Carlson
Editorial Director

Greetings!

We have lots of ideas and classes to inspire your cooking this week. And if you’re too tired to cook, take the night off and let us do the work! Our classes offer a welcome night off.

This Week…

Our classes this week offer a variety options. First up is Girls Night Out. It’s a great opportunity to catch up with old friends and enjoy good food.

Want some more tips for making the most of summer’s bounty? Hands on Eating Local & Vegetarian is on Friday. And on Saturday, Chef André Pianucci serves up more of our local foods in a Fresh Market Brunch.

Girls Night Out

Wednesday, July 28 at 6:00 PM
Lake Oswego

Hands on Eating Vegetarian from your Neighborhood

Friday, July 30 at 6:00 PM
Lake Oswego

Hands on Fresh Market Brunch

Saturday, July 31 at 11:00 AM
Lake Oswego

Kitchen Tip

Instead of the usual “Recipe of the Week”, we thought this would be a good time to offer some ideas for working with our delicious local peaches. If you’re using your peaches in a recipe that requires peeling, here are a few simple steps for getting the job done.

First, get ready a bowl of ice water. Cut a shallow “X” at the bottom of each peach. Then, blanch in boiling water for just a minute- or until the skin starts to separate a bit from the flesh. With a spider or slotted spoon, transfer the peach to the ready bowl of ice water- this stops the fruit from cooking. From there, you’ll be able to easily peel back the peach skin with a paring knife.

Use the fruit in salads, pies, cobblers or crisps, in salsas or chutneys. These versatile fruits are equally good whether sweet or savory.

We look forward to seeing you this week at In Good Taste!

Sincerely,
Barbara Dawson
In Good Taste Cooking School

For those not ready to commit to a year of bacon bliss, BCN/PDX Lazy Fridays is just the solution! If you’ve wanted to try BCN/PDX, but are shy about long-term relationships, this is your chance!!
Full memberships are still being offered for a limited time! Give this month a shot and sign up for a full- or half-year at a deep discount!

Slabs are available to order, in your choice of the two flavors listed on the BCN/PDX website.

Choose from two great flavors that celebrate summer in Oregon!

All orders MUST be received by Monday, July 26th.

Pricing and other info is available on the site at theethicalbutcher.com

Lending credence to that whole “teach a man to fish” proverb, would you rather learn to make your own bacon? The Ethical Butcher is sharing his secrets and there is still room in the next two sessions of Curing The Ethical Butcher Way! Check the blog for details and sign up today!

For more information or to place orders, contact The Ethical Butcher at theethicalbutcher@gmail.com

Thursday, July 15, 2010. Portland, ORE. The Oregon culinary experience, from the cultural foods of the Native Americans to midcentury James Beard and the 21^st century expansion of the Portland Farmer’s Market network, is as unique as the people that created it. The culinary legacies left behind by Oregon’s pioneers remain engrained in our modern food traditions; sustainability, a connection to the earth and a heavy reliance on local resources.

Today, buying local seems to be more popular than buying organic among those who support sustainable farmers. The term “locavore” has become a comfortable part of our daily vernacular. Farmer’s markets are a weekly habit- more the norm than shopping at a traditional grocery store. Backyard gardens are no longer limited to flowers and the occasional parsley plant. Many Portlanders base a large part of their diet on home-grown or farmer’s market produced food.  Those fresh Oregon foods are popping up everywhere. Even public schools are now incorporating regionally sourced ingredients- some of which are from school gardens.

Explore the intertwined heritage of today’s northwest food scene with local chef Amy Jermain. Chef Jermain shares a wealth of knowledge and a unique series of classes designed to shed light on the people that give identity to cuisine in the Pacific Northwest. The recipes for each class will highlight the area’s best ingredients and explain a bit about their importance in our edible landscape.

Class Schedule

The Oregon Experience
“Land of the Salmon”

A class centered on one of Oregon’s proudest resources- wild salmon

Saturday, July 17 at 6:30 PM

$95

Pearl

The Oregon Experience
“From The Valley”

Focusing on Oregon’s farmers and agricultural systems

Saturday, August 7 at 6:30 PM

$95

Pearl

The Oregon Experience
“From The Shores”

Focusing on the aquaculture and fisherman of Oregon

Saturday, September 4 at 6:30 PM

$95

Pearl

The Oregon Experience
“O’er The Cascades”

The class highlights the best of Oregon’s eastern half- including the locally produced beef, mushrooms and potatoes

Saturday, September 18 at 6:30 PM

$95

Pearl

For more information, or to register for the classes, please call (503) 248-2015, or visit www.ingoodtastestore.com

About In Good Taste

In Good Taste offers demonstrations and private events, approachable hands -on cooking classes, and a wide selection of cookbooks and cookware. The classes feature local, organic and sustainable ingredients wherever possible. In an effort to “think green” and to be more conscious of the need for environmental stewardship, In Good Taste publishes the majority of their advertising materials online. It is located at 231 NW 11th Ave., in Portland’s Pearl District Neighborhood.

July 20th- Curing The Ethical Butcher Way: Coffee, Tea and Spirits

Curing with your favorite beverage is a fun way to enjoy flavors you love in an entirely different way! Whether you prefer tequila, single-origin coffee or Darjeeling, you’ll look at your next drink in a whole new light after this class.

July 27th- Curing The Ethical Butcher Way: After the Cure…Glazes and Crusts

This final session will focus on creative touches AFTER the cure. Some longstanding curing traditions call for rolling slabs in oatmeal or split peas before cooking, a really nice touch.

We’ll also try cornmeal, rye flakes, shredded coconut and more!

Curing The Ethical Butcher Way Series
Tuesdays July 13th , 20th & 27th at 6 pm
$40/session, $70 for both sessions. 12 people max. each session
1902 NW 24th Avenue in Portland, OR.

For more information or to sign up, contact The Ethical Butcher at theethicalbutcher@gmail.com

Dear readers,

Some people relish the braises of winter, the bright green food of spring, the harvest of autumn. But summer’s bounty is the food I wait for.

Over the last couple of weeks, my family has dined well at the tables of friends and family. Among the many good things we enjoyed were

• just-gathered morel mushrooms sautéed with garlic scapes
• garlic scapes sautéed with asparagus
• elk burgers
• quesadillas made with peppers and Walla Walla sweets
• an ethereal four-berry cobbler served with homemade vanilla ice cream
• our first watermelon of the season
• the best classic potato salad I’ve had in years (the secret was that the cooked potatoes were dressed with a vinaigrette overnight before being assembled into the salad)
• grilled fresh-caught trout
• bratwurst precooked in beer and then toasted on a stick in the fire
• farmers’ market salad greens with ginger salad dressing
• and finally, just for fun, banana boats wrapped in foil and cooked in the embers of a campfire.

What riches — not only of food but also of visits with those we love. Now I’m plotting what I’ll make for our house guests this weekend: maybe a raspberry tart I spotted in Food&Wine. Or David Lebovitz’s delectable ice cream sandwiches.

We’ll have a frikeh salad, sugar-snap peas from our garden dressed with mint and a mild vinaigrette, and grilled Oregon albacore tuna.

As Ellen Kanner intimates on the Dinner Guest blog this week, summer food offers us an easy opportunity to be grateful. Feels amazing, doesn’t it?

Kim Carlson
Editorial Director

Check out this great interview with artisan baker, Keith Zinn, owner of The Bread Board. Keith’s bakery is located in a freshly remodeled building on Main St. in the tiny hamlet of Falls City. Keith’s efforts are paying off as he works to put his business and his community on Oregon’s cultural map.

Where and when to watch:

www.livingcultureonline.com
24/7

PCM TV Portland, Comcast channel 29
Tuesdays 6:00 PM
Fridays 10:30 AM
Sundays 2:30 PM

KWVT Willamette Valley, DTV channel 17.1
Saturdays 10:00 AM
Sundays 1:00 PM

After many months of requests I have put together a series of bacon making classes. Over three sessions we’ll cure with fruits, teas, coffee, cocoa and spirits and more. We’ll discuss the curing process and have plenty of time for experimentation as each person cures their very own slab! You’ll leave EACH session with a slab and directions on how to finish the cure, folks who attend all three sessions will take home a total of about 8 lbs. of bacon by the end of the series! Good thing it freezes well! Sign up for one session or all three!
July 13th- Curing The Ethical Butcher Way: Fruits and Flowers

More than just sweets, learn to cure with seasonal fruits, jams, and edible flowers like chamomile, lavender and roses.

July 20th- Curing The Ethical Butcher Way: Coffee, Tea and Spirits

Curing with your favorite beverage is a fun way to enjoy flavors you love in an entirely different way! Whether you prefer tequila, single-origin coffee or Darjeeling, you’ll look at your next drink in a whole new light after this class.

July 27th- Curing The Ethical Butcher Way: After the Cure…Glazes and Crusts

This final session will focus on creative touches AFTER the cure. Some longstanding curing traditions call for rolling slabs in oatmeal or split peas before cooking, a really nice touch.

We’ll also try cornmeal, rye flakes, shredded coconut and more!

Curing The Ethical Butcher Way Series
Tuesdays July 13th , 20th & 27th at 6 pm
$40/session, $100 for all three. 12 people max. each session
1902 NW 24th Avenue in Portland, OR.

aaaaand…..it is time for another bacon tasting!

The Ethical Butcher’s Bacon Gospel presents BCN/PDX Fruits of Summer!

To celebrate the long awaited arrival of summer in Oregon, this menu will feature 5 flavors using fresh local berries, watermelon and rhubarb. Rest assured, it won’t be all about sweets at BCN/PDX Fruits of Summer. We’ll expand and explore the full flavor profile of many of your summer faves. Herbaceous, savory, spicy, tart and floral- you will taste them all at BCN/PDX Fruits of Summer!

BCN/PDX Fruits of Summer, July 17th at 7 pm limited seating
$25/person* includes 5 BLT’s and sides. Guests invited to provide personal beverages.
1902 NW 24th Avenue, Portland, OR
*$5 off for BCN/PDX members, email for info.

To reserve a spot for any BCN/PDX event or class, head to the link below

and enter: theethicalbutcher@gmail.com

https://personal.paypal.com/cgi-bin/marketingweb?cmd=_render-content&content_ID=marketing_us/send_money
For more info contact The Ethical Butcher at theethicalbutcher@gmail.com

• July 24th – Sweet Berry Conserves
• August 21st – Easy Vinegar Pickles
• September 18th – Canned Crushed Tomatoes
• October 16th – Fermented Veggies & Sauerruben

Participants will be sent home with the canned goods that they preserved and armed with the knowledge and ability to do it all again. All ingredients will be sourced from Hollywood Farmers Market vendors and all equipment will be provided!
To sign up for one class or the series, please stop by the HFM Information Booth on market day (NE 44th & Hancock Street), email preserve@hollywoodfarmersmarket.org or call 503-709-7403.

Portland, Ore. – Oregon Culinary Institute (OCI) has hired Tom Bethel, the long-recognized general manager of the James Beard Award-winning Higgins Restaurant, as restaurant management instructor, effective immediately, according to Eric Stromquist, OCI campus president.

“Tom Bethel offers a polished approach to restaurant management that inspires customer loyalty,” said Stromquist. “His reverence to hospitality is the essence of our restaurant management program.”

In his new position, Bethel is responsible for dining room operations, beverage and mixology, restaurant marketing and kitchen management.   He is also significantly involved in curriculum development for OCI.

Bethel joins OCI after 13 years at Higgins, where he led all front-of-the-house operations, including staff, systems and inventory, while also promoting local and sustainable fine dining and service excellence. Prior to Higgins, Bethel served as captain at The Heathman Restaurant under Chef Philippe Boulot for two years, leading all servers in wine, spirits and food sales. Prior to that, he was dining room manager at La Mirabelle in Portland. Bethel began his career in high-pressure and high profile restaurants in Los Angeles, serving as captain at the infamous Wolfgang Puck’s Spago for three years, Lawry’s Westside Broiler for two years, and City Restaurant for two years.

A native of San Jose, Calif., Bethel lives in southeast Portland with his wife of 20 years, and two daughters. He holds a Bachelor of Arts in Theatre from San Diego State University. In his spare time, he enjoys golf, biking, tennis and music.

About Oregon Culinary Institute

Established in 2006 as a division of Pioneer Pacific College, Oregon Culinary Institute is located at 1701 SW Jefferson Street on a 13,000 square foot campus. The institute offers a complete, practical and affordable culinary arts education where students can earn Associate of Applied Science Degrees in Culinary Management, Baking and Pastry, and Restaurant Management; Diplomas in Culinary Arts, Restaurant Management, and Baking and Pastry; and a Baking and Pastry Certificate. Oregon Culinary Institute also offers a Sommelier Diploma program in cooperation with the International Sommelier Guild, weekend cooking classes for the general public, and a fine dining restaurant that serves lunch and dinner, Mondays through Fridays. For more information go to www.oregonculinaryinstitute.com, or call 888-OCI-CHEF.

These two biennial events, though different in character, have by now become two inseparable and interconnected halves, in constant dialog with each other.

The international market and exhibition, is not only about showcasing quality artisan food and wine production – it also has a strong educational focus, with emphasis on raising awareness and stimulating debate. It is held parallel to and in close contact with Terra Madre, the world meeting of food communities. Terra Madre brings together protagonists from the food and agricultural production sectors of 150 countries who are committed to defend and promote production models that respect the environment, safeguard natural resources and biodiversity, and advocate social justice.

The International Salone del Gusto 2010 is organized by the Piedmont Regional Authority, the City of Turin and Slow Food; official sponsors are Lurisia, Consorzio per la Tutela dell’Asti DOCG, Lavazza, Consorzio del Parmigiano-Reggiano, Intesa Sanpaolo and Pasta Garofalo.

Terra Madre is realized thanks to the efforts of the Italian Ministry of Agriculture, Food and Forestries, the Cooperation for Development Department of the Italian Foreign Ministry, the Piedmont Regional Authority, the City of Torino and Slow Food in collaboration with Fondazione CRT, Compagnia di San Paolo, Associazione delle Fondazioni delle Casse di Risparmio Piemontesi and Coldiretti Piemonte.

The theme of the 2010 edition of the Salone del Gusto is expressed by two words, food and places, put into relation by two commonly used signs, + and =. What does this mean?
It means that there could be no food without the places it comes from, food which is expression of the land, of the climate, and of human capabilities; that it is through food that each place expresses its distinctive, recognizable characteristics. Food as edible and concrete part of our identity, as the element that shapes the landscape, as an expression of culture. Places here mean the territory that belongs to the people who were born there or live there now, that take care of their space and know it well.
Place in its plural form though: to highlight the diversity of spaces, cultures, knowledge, cultivations, practices. The cultural layers present us a contemporary – gastronomic – reality in its continuous development between past and present. Places also as sites of exchange, because there can be no identity without relation to and confrontation with the other. A new geography of the planet is thus sketched out, a map of food, its colors and tastes.

The exhibition space of the Salone del Gusto will be organized in a new way this year, according to territories: there are no more theme lanes or separate spaces for the Presidia, instead every region or country will present its own products, projects and cuisine.
In coherence  with their general concern for the environment, Salone del Gusto and Terra Madre 2010 continue with their long-standing commitment towards a reduced environmental impact. The initiatives developed by Industrial Design Department of the Turin Polytechnic and Slow Food, in collaboration with the University of Gastronomic Sciences, are based on sustainable and efficient planning for everything from setting up stands, transport of goods, communication and waste management to water and energy use.

Dear readers,

I wouldn’t call our friend Gideon a grill fanatic, but he does have three

Char-Broils over in a corner of the yard — a Rolls Royce model that he cooks on regularly; an ancient grill (his first) that he never cooks on but can’t bear to part with; and a workhorse that he can use, despite its broken lighter, if there’s overflow.

It’s a sort-of grill museum, and if Gideon’s moist and flavorful salmon is an indicator, every household should have one.

Nothing like that at our place, though. We have a simple three-legged Weber, and every time we want to use it, we have to drag out the chimney starter. We never regret the effort, however: Grilled food says summertime as much as Watermelon-Mint Pops or Dark Chocolate Ice Cream.

We’ve got plenty of how-to-grill content on Culinate, including Matthew Amster-Burton’s advice for yakitori grilling (also known as meat on a stick); Bob Blumer and Elizabeth Karmel’s tips on cooking pizza on the grill; and David Joachim and Andrew Schloss’s technique for grilling vegetables and other sides.

Some of our favorite grill recipes too: Kathleen Bauer’s fantastic Paella on the Grill; Matthew Card’s tender and flavorful Grill-Smoked Spatchcocked Chickens; and Ellen Jackson’s amazing Grilled Mussels and Clams.

Finally, there’s Augusta Scattergood’s review of Holy Smoke, a book about North Carolina barbecue. I don’t think I’m spoiling anything by telling you that despite the fact Scattergood hails from Memphis, she really likes this book.

Happy Fourth!

Kim Carlson

Because of an absence of sun, we have perfectly developed fruit, however. Our strawberries for example are red to the core and with the thinness of flavor you’d expect in a fruit not transformed by sun. As a result of the weather, my thinking has also gone retrograde and I slip back toward winter to pair with fresh fruits with dry fruit to boost flavor. Their resulting taste is extraordinary.

to continue reading, visit: http://thechefstudio.com/CookingSchool/2010/06/almond-cake-with-berries/

On the Menu at In Good Taste June 14

Warm weather at last! There’s a lot going on this month – the first day of summer is on June 21, Father’s Day is on June 20, and the farmer’s markets are packed with gorgeous produce. There are plenty of exciting classes at In Good Taste as well- this week, we have a class that makes the most of cooking local foods,another on handmade artisan sausages, and more.

Father’s Day is next week- are you ready? Most dad’s love to grill, so consider buying him a gift certificate for a grilling class. He can brush up on his skills and take the night off from cooking. Still need help? Ask one of our retail staff for suggestions.

In just a week, we’ll be kicking off our cooking camps for kids and teens. Want more details? See our Summer Camp information.

We look forward to seeing you this week at in Good Taste.

Featured Classes
Local Oregon Cuisine

June 18
Pearl
Artisan Sausage Making

A hands on class that focuses on the tecniques for making all kinds of sausages and accoutrements.

June 20

Pearl

Kids & Teens Summer Camps

Our first summer camp for kids is the PDX Food Revolution Summer Camp for kids .

We’ve just added a 3-day camp in August for kids. This is great for those who want a cooking camp but don’t want to do a full 5-days.

The teens foundation series camp was so popular and the “Around the World” camp not so popular so we’ve just changed the August teens camp to a foundation series camp.

For all our Summer Camp information, check here.

Coming Soon

Oregon Spring Dinner

June 24

Pearl

Hands on Girls’ Night Out- Paris!

June 25

Pearl
Hands on Vegetarian Grilling

June 25

Lake Oswego

Hands on Brazilian Seafood

June 27

Pearl

Recipe of the Week
Father’s Day is next Sunday, and that means grilling. May we offer the perfect cocktail to go with whatever it is you’re fixing? Mix up this delicious, traditional Brazilian cocktail shared by our new chef instructor, Andre Pianucci. For details of Chef Pianucci’s exciting Brazilian classes, see the class schedule.

Caipirinha