OregOn FOOd/Wine/entertaining - Nuestra Cocina · fresh from Chef Bronwen Jones, Zupan’s Foodie...

Ideas for Fresh Fruit

Profile: Chef Benjamin Gonzales

Grilling Tips and Recipes

OregOn FOOd/Wine/entertaining

JULY/AUGUST 2007

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Fresh Ideas Magazine is published by

Apex Publishing Company

9835 SW 80th Avenue

Portland, OR 97223

P 503.336.1191 F 503.336.5279

Publisher Scott Reynolds

Graphic Design Terrie Thompson

Contributing Writers John Kirkland

Advertising Bob Bohrer

Contents 16

24

28

July/august 2007

JuLy/AuguST 2007 Vol. 4/Issue 4

Reproduction in whole or in part is

prohibited without written authorization

from Apex Publishing Company.

© 2007 Apex Publishing Company

4 Fresh Ideas JuLy/AuguST 2007

Executive Editor Don Ramey

Product Photographer Robbie Maki

06 FRESH FLAVORS

Bronwen Jones, Zupan’s Fresh Ideas resident chef shares recipes for summertime salads.

08 TASTING NOTES

Zupan’s Wine Steward Jared Germain helps you choose a new favorite.

14 TROPICAL FRUIT

Lighten and brighten your palate by working some healthy, seasonal tropical fruit into your menu.

16 AUTHENTICALLY mExICAN

Chef Benjamin Gonzales of Nuestra Cocina shares his love of true Mexican cuisine with Portland diners.

22 THE TRUTH AbOUT bbQ SAUCES

Learn what special ingredients define the characteristics of America’s regional signature BBQ sauce styles.

24 PROFILE: SImI wINERY

Producing wines since 1876, this Sonoma County winery has become well known for its tradition and heritage.

28 GRILL ONCE, dINE TwICE

Enjoy grilling but pressed for time? Savor the experience twice by cooking with leftovers in mind.

32 PROFILE: HARRIS RANCH

The story of how a family-owned ranch became one of America’s top producers of premium, natural beef.

36 AN INSPIREd COmbINATION

Looking for new flavors? Recipes featuring fresh lamb and mangos offer a departure from the routine.


Summer Salads

fresh from Chef Bronwen Jones, Zupan’s Foodie

Most people who know me are familiar with my love for salads, and the summertime happens to be peak salad season.

My crunchy chipotle lettuce wraps encompass all that I love about salad composition. I enjoy the way this lettuce wrap joins ethnic flavors with familiar concepts while being accented by a crunchy bite of American inge-nuity. The warmth of the chipotle peppers, otherwise known as smoked jalapeños, is cooled by the lime and mayonnaise. The ready-made pico di gallo is the perfect time saver that adds a punch of freshness to the recipe. Last, but certainly not least, the Fritos add the “crouton” crunch with a hint of casual American deca-dence. Wrap this salad up in large lettuce leaves for a different approach to eating greens or serve it on its own.

Black Bean and Mango SaladProtein based salads are great and functional to tote to BBQ’s and summer parties. This black bean salad is sure to spark new interest on the buffet line. It’s the dish that could be a home run for any dietary plan from Carnivore to Vegan. Put your 3-bean salad on the bench and start the out season with tangy black beans; it’s sure to be a hit!

Crunchy Chipotle Lettuce Wraps

method:In a medium bowl, combine mayonnaise, chipotle mustard and lime juice.

Next, add chicken and pico di gallo. Season with salt and pepper. Add fritos right before service. Arrange romaine lettuce leaves flat on a serving tray. Place tablespoonfuls in the center of each leaf and roll up. garnish with fresh cilantro.

3 C cubed cooked chicken breast ¼ C mayonnaise 2 T Earth & Vine Chipotle Honey Lime Mustard

2 C prepared pico di gallo ¾ C lightly crushed Fritos Lime juice, salt and pepper to taste 1 head Romaine (washed and dried)

Serves 4–6

Ingredients:

XXX

Xxx

JuLy/AuguST 2007 Fresh Ideas 7

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black bean and mango Salad

method:Combine all ingredients together and allow it to marinate at least 30 minutes before serving.

16 oz canned black beans (rinsed and drained)

1 mango diced 2 roasted red peppers diced

Bunch of scallions diced¼ red onion minced½ Serrano pepper minced

Kerrygold Ivernia Kerrygold Ivernia is a delicious Irish hard cheese that is aged for three years to coax out elegant, complex flavors. Use it in a salad, on pasta, sprinkled over soup, on pizza or simply on fresh crusty bread.

Serves 4–6

Ingredients:


For years, Grand Central Bakery’s bread production and wholesale delivery operations have been squeezed into their original, modest building on SE Hawthorne Blvd. They have often felt the pinch of too little space for baking, packaging and processing orders of their popular artisan hearth-baked breads. After several years of thinking, talking and planning, they are excited to announce that the move to a new, sparkling and spacious facility is complete, giving their dedicated bakers some well deserved elbow room.

Located just north of NW 23rd Ave at 2249 NW York, the newly remodeled building is big, green, and distinctively pointy. Nicknamed “Sawtooth” after the

Baking in grand Styleripsaw-shaped roofline, the new production facility gives Grand Central’s team more room to prepare the freshly baked, delicious artisan breads that Portlanders

have come to love.Featuring the bakery’s full range

of artisan breads, delicious baked goods and fresh sandwiches, the Sawtooth building also houses a Grand Central Cafe—complete with a view of the bakers in action. Plenty of windows allow natural

light to fill the new bakery, welcoming employees and customers alike. Finally, Grand Central Bakery has a welcoming and gracious building befitting the warm and caring attitude of their staff.

Grilled Beef & Onion Salad

method:1. Whisk oil, vinegar, garlic, salt and pepper in small bowl until blended.

Set aside.2. Arrange squash and onions over greens. Carve steaks into slices; season with

salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.

Cook’s Tip: garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.

2 leftover grilled boneless beef top loin (strip) steaks

¼ C olive oil 2 T leftover reduced balsamic vinegar 1 large clove garlic, minced ¼ teaspoon salt

1/8 teaspoon pepper 4 leftover grilled squash halves,

cut into ¾-inch pieces Leftover grilled red onion wedges 8 C mixed salad greens Salt and pepper

Total preparation and cooking time: about 15 minutes. Makes 4 servings.

Ingredients:

continued from page 30

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tasting notes from Jared germain, Zupan’s Wine Steward

Believe it or not, there are still many of us out there who enjoy a red wine that is not reminiscent of drinking cherry pie filling. What we want from time to time is a dry, earthy wine that speaks of the soil it was born from. And what better area to look for this than Bordeaux? Great Bordeaux de-mand fantastic prices, but there are fantastic examples that are easy on the wallet, such as Christian Moueix 2004 Merlot. This is a lean, mineral-laden Merlot with notes of bittersweet choc-olate and pepper on the finish. Perfect for the warmer seasons with light fare.

“Danzante” in Italian translates to “dancing”, and this is precisely what the 2005 Danzante Pinot Grigio is doing on your palate when you sip this little gem! Crisp, fresh flavors of melon, pear, and peppermint swing through your mouth, leaving you eager for the next sip. This wine is really perfect for large gatherings in the spring and summer, as its refreshing style, low alcohol content, and overall pleasant character offers an awesome combination. Serve this wine with fresh Burrata salad, shrimp cocktails, or grilled asparagus.

For all its popularity and prestige, the Napa Valley is actually a pretty small area. But within this area there are ideal conditions for the Cabernet Sauvignon grape, where long, warm days and cool evenings work wonders on the vines. The 2002 Provenance Oakville Cabernet Sauvignon is a big, beautiful red, full of currant, mo-cha, and black olive flavors supported by fine-grained tannins—evidence of the “Rutherford dust,” or terroir in Napa. While this wine has impressive weight and fruit up front, there is an elegant and subtle layering to the flavors. Approachable and interesting now, this wine will likely be really amazing with some extended cellaring.

The Merlot grape has gone through some serious popularity shifts over the years. It has always been and continues to be a star player in Bordeaux. Here in the U.S., it has experienced huge popu-larity swings. Some folks characterize Merlot as boring or flabby, and while there are poor examples of ANY wine out there, that’s simply unfair. Take the 2003 Northstar Merlot—now here’s an incredibly intense red wine that’s oozing with complexity, structure, and finesse. Eastern Washington produces some incredible Merlot, showcasing the unique and ideal climate for “big reds,” and this wine is an awesome example.

A Few Favorites


My favorite type of white wine is Sauvignon Blanc—its bright, fresh style and mouth-watering acidity make it incredibly refreshing during warmer weather and an ideal food wine all year long. New Zealand produces some of the most assertive and racy Sauvignon Blancs available. The 2006 Villa Maria Private Bin Sauvignon Blanc is electric bright, shooting flavors of grapefruit, lemon, and gooseberry through your palate in a microsecond. And the tin-gling sensation on your tongue doesn’t leave quickly either, as the snappy feel-ing of this wine keeps on going through the finish. Enjoy this wine with a seafood risotto or fresh Halibut.

The 2005 Amancaya Cabernet Sauvignon-Malbec is the remarkable result of a collaboration between Domaine de Baron Rothschild of Bordeaux and Bodega Catena of Argentina. The wine is produced in Argentina’s Mendoza region, where the Malbec grape thrives, and Cabernet is now playing a larger role. Rich with red fruit flavors, this insane bargain also displays tobacco, spice, and cocoa on the palate. Clearly, this is a well-made wine, as there is still nice grip to the wine even with its fruit forward style. Call Amancaya a “hybrid” of sorts, as it is fleshy and ripe, while retaining some Old World characteristics.

The Southwestern region of Tuscany is known as the Maremma, where a mild climate and ocean breezes allow the Sangiovese grapes to ripen gradually. Italian wines from this area can be extremely user-friendly, providing soft, approachable textures and warm cherry and spiced flavors. Such is the case with Cecchi 2005 Bonizio Sangiovese di Maremma, a 100% Sangiovese wine that is meant to be drunk young, as it is a fresh and unassuming example of this wonderful grape. This is the type of wine I would have by the case as my

“house wine” since it is a versatile, inex-pensive, and delicious red.

Here in Oregon, we are blessed (and spoiled) with amazing examples of Pinot Noir. So much so, that we often forget about the equally wonderful examples from France’s Burgundy region. Like Bordeaux, Burgundy wines can often demand over the top prices. But there are some beautiful and affordable Pinots from Burgundy, such as Nicolas Potel Bourgogne 2005 Cuvee Gerard Potel Pinot Noir. I know that’s a mouthful, but so is the fruit you’ll get from this wine! Delicate flavors of wild strawberry and cran-berry lightly coat your palate, and the dry, stony finish reminds you of the unique terroir in Burgundy.

One of our most celebrated wines here in Oregon has to be a Pinot Noir, right? Maybe not. The Argyle Brut Sparkling Wine has consistently won praise and awards for years now, with good reason. Rollin Soles is a master when it comes to crafting elegant, complex, and deli-cious sparkling wines. The current 2002 vintage—a benchmark in Oregon—of this wine is a blend of 75% Chardonnay and 25% Pinot Noir, resulting in a refreshingly dry and bright sparkler that can easily hang with some of Champagne’s wines. Utilize this beauty for celebrations, a local gift, or best of all, your dinner table.

Ready for something a little different? Grab a bottle of the 2004 Alcance Carmenere and you’ll be treated to a unique and distinct flavor experience. The combination of plum, bittersweet chocolate, and mint is an intriguing profile to say the least. Chile’s Maule valley produces some top notch reds and this wine displays the trademark freshness of Carmenere from Chile, as well as increased structure thanks to an added 15% Cabernet Sauvignon. For those of you like an earthy, exotic style of red, this one’s for you. Pair this wine with lamb rubbed with rosemary and garlic.

With their inherent fruitiness and soft tannins, Zinfandels are very agreeable red wines. But they can often be overly jammy, leaving little to the imagination. The key here is balance the grapes sweetness with spicy notes and length on the finish. One of the best buys for Zinfandels is the 2005 Edmeads Mendocino County Zinfandel. Here’s a wine that uses a small percentage of Grenache and Petite Sirah to add depth and complexity, utilizes French oak to ensure better structure, and older vines for overall intensity and concentration. The result? An utterly fantastic Zin, full of ripe red fruit flavors, backed with spice, smoke, and a long, warm finish.

We’re seeing more and more blends these days, where winemakers are cranking up their creative juices. Sometimes they get it just right, creat-ing a wine that is multi-layered, yet harmonious. Try the Sokol Blosser Meditrina, a blend of Pinot Noir, Syrah and Zinfandel, and you’ll find yourself almost giggling… this wine is a blast! Juicy raspberry, blackberry, and spiced flavors mingle while the Pinot Noir provides just enough acid-ity to make this wine interesting, yet playful. The next time you have a BBQ or gathering on your deck, pour this and watch all the smiles emerge.

tasting notes continued


California’s Santa Barbara County has ideal natural conditions for cooler cli-mate varietals, such as Pinot Noir and Chardonnay. Maritime influences from the Pacific Ocean give the fruit longer

“hang time”, and thus allow it to ripen slower. The 2005 Katherine’s Vineyard Cambria Chardonnay shows wonderful spiced flavors on the finish—a testament to the fruit’s extended time on the vine. This is an elegant single vineyard Chardonnay full of bright, citrus notes and supported by a slightly rich mouth-feel. Its impressive balance of sugar, acid, and French oak makes it perfect for either lighter seafood cuisine or heavier white meat dishes.

There are categories and levels of wine that go beyond simple quality measures. Some wines actually move you, both emotionally and physically, actually send-ing you to the land where the fruit was grown. You’ll experience this when you drink a glass of 2003 Chateau La Nerthe Chateaunuef Du Pape. From the famed village in France’s southern Rhone valley, this is a classic Chateauneuf, brimming with scents of dried leaves, raspberry compote, and warm spices. On the palate, you’re treated to a myriad of subtle flavors ranging from sun-warmed berries to peppered bacon. This is a real treat for the senses.

The history behind the Chile’s Casa Lapostolle winery is long and impres-sive—with roots in France’s Loire valley, and the family history of the liqueur Grand Marnier, they have much to be proud of. And while they do produce some of the top rated wines available, they also produce some in-credible value wines for everyday con-sumption. The 2006 Casa Lapostolle Sauvignon Blanc is a fantastic little white, full of fresh honeydew and cut grass aromas, and delivering vibrant lemon-lime and passion fruit flavors. Here’s your ultimate appetizer wine on the deck.

The Sancerre appellation of the Loire valley is loved for its wonderful Sauvignon Blanc wines. These are amazing expressions of the terroir of the region, separating themselves from the rest of the world’s Sauvignon Blancs. The 2004 Chateau de Sancerre Blanc is a wonderful example of the trade-mark minerality that Sancerre is famous for. This is a more earthy, stoney style of white, with green herbs and lemon on the palate; it is a romantic wine, thoughtful and complex, and would be ideal match for fresh trout with dill. Make sure you don’t chill this white too much as its nuances and gentle quality will be lost.


tTropical fruit is not only exotic, but also provides some variety to

your diet. Coconuts, pineapples, mangos and papayas are just some

examples of the many tropical fruit varieties you can find in the

exotic fruit section of your market. Have you only admired tropical

fruit from afar? Here is some advice on using the fruits:

SmoothiesAll the tropical fruits are tasty

in smoothies, especially pineapples, mangos, and papayas. Just mix one cup of fruit in any combination with one cup milk, one tablespoon honey, and a few ice cubes. If you use frozen fruit, you can omit the ice cubes. Using frozen fruit instead of ice actually enhances the flavor of the smoothie.

BY RiChARD ROMANDO

TropıcalFruit!

enjoy some


SalsaMangos, pineapples, and papayas

are especially tasty when incorporated into a salsa. Mangos especially seem to blend well with other salsa ingredi-ents such as jalapeno peppers and cilantro. Serve your fruit salsa on chicken or fish or with tortilla chips.

Tropical fruit saladTropical fruit also makes a great

fruit salad. Just clean and chop the fruit of your juice into bite sized pieces. An example of a good tropi-cal fruit salad combination includes one cup each of pineapple, mango, and papaya, and kiwi fruit chopped.

Toss with ½ cup coconut shavings. Make a dressing out of ½ cup pine-apple juice, ¼ cup orange juice, and 1 tablespoon honey. A bit of quality vanilla extract in your dressing can help unify the flavors of the various fruits. Pour over salad and toss.

Tropical fruit on the grillYou can also pierce skewers

through various combinations of fruit and grill for a few minutes on each side. This is a good accompani-ment to grilled meats and fish. For example, you can serve skewered pineapples with chicken that was marinated in a teriyaki sauce made

with pineapple juice. Grilled papayas go well when combined with grilled swordfish or halibut. Grilled mangos are especially tasty when paired with salmon or shrimp.

When trying to include tropical fruit in your diet, you aren’t restricted to eating it raw. Incorporating it into your meals can give your taste buds some variety while enhancing your overall health. Enjoy!

About the authorRichard Romando writes for www.z-fruit.com

Yachats, Oregon



M Most Americans don’t know what real Mexican food tastes like. Despite the many chain restaurants, despite the prominent “Mexican” section in the Yellow Pages, most Mexican food north of the border is an Americanized version: milder, starchier and cheesier than the real thing.

What Benjamin Gonzales, 42, craved was a restaurant like the one he and his wife, Shannon, visited south of Mexico City nearly 20 years ago. In the center was a big comal where a young woman made tortillas and quesadillas. Behind her was an open kitchen where cooks prepared simple red moles in clay pots on wood-fired stoves. The scene, the aromas and the wonderful tastes stayed in Gonzales’ memory for years until finally, in late 2003, he decided it was time. He was going to start his own restaurant.

Nuestra Cocina (“Our Kitchen”) opened on 21st and S.E. Division St. in March 2004. It’s consistently popular because it satisfies a desire for homemade authenticity that patrons simply can’t get at most other Mexican restaurants in the Portland area. The attention to ingredients, loving preparation and a menu that draws from the distinctive culinary regions of Mexico combine to form what, to many newcomers, may seem like a whole different cuisine. But to Gonzales, it’s like going home.

Cooking was a family affair in the Gonzales household. Benjamin was one of nine children growing

Benjamin gonzales

Authentically Mexican



Lemons float in the fish stock that chef gonzales uses to poach the shrimp to perfection.

up near Dodger Stadium in Los Angeles in a house full of aunts, uncles and grandparents. His father was from the gulf coast city of Tampico and his mother was from the high desert state of Zacatecas. Seafood was his father’s meal of choice, including ceviche—raw fish

“cooked” in a citrus marinade—which he made from rockfish he caught near San Pedro Bay. His mother was accustomed to sausages, cactus, and simple moles (chili sauces). The parents even grew up eating different kinds of beans. Black beans were the preference in Tampico; pinto beans in Zacatecas.

The Gonzales family never ate out. They didn’t need to. Their yard had lime, lemon and avocado trees, and Benjamin’s mother maintained a garden where she grew radishes, zucchini, cilantro, and mint. They even had a source for fresh meat. Benjamin’s grandfather would buy live pigs and lambs, and Benjamin, at the young age of eight, would help him slaughter and butcher the animals—an experience he hated, but came to appreciate at dinnertime.

“It was like living on a farm in Mexico,” he recalls. “Everything was fresh every day, from the meat to the tortillas. The only ‘restaurants’ I ate in were my house and my aunt’s house.”

He recalls many evenings in the kitchen with his relatives, listening to music, peeling garlic, spreading masa on tortillas for tamales, watch-ing his mother and aunts make moles. Sometimes his grandfather

would bring home firm Mexican cheese similar to Parmesan, and they would make cheese and onion enchiladas. As an adult, Gonzales was hard pressed to find anything like those enchiladas on an American menu, despite their simplicity.

Food was central to his youth, but the idea of cooking as a career came later. Five years out of high school, including a three-year hitch in the Navy and two years on a demolition crew, Gonzales entered the California Culinary Academy in San Francisco. There he studied under some of the best chef instruc-

tors in the business, learning all about wines, food history, and cooking techniques he had never used before. After graduation he got a job at a Marriott Hotel, which was an educa-tion in itself. Gonzales worked alongside Salvadoran, Vietnamese and Chinese cooks, each of whom taught Gonzales their own tech-niques. They made everything from scratch and in huge quantities.

His future wife, Shannon, was an executive chef working for a restau-rant management company. In 1991 the company recruited the couple to help open a new restaurant in Portland, called Pazzo. Over the next several years Gonzales worked for both Pazzo and the downtown

“�The�only�‘restaurants’�

I�ate�in�were�my�house�

and�my�aunt’s�house.”

BY JOhN KiRKLAND

The critical and tedious task of deveining the shrimp.

Chef gonzales prepares the Serrano chilies for the vinaigrette.

PhOTOGRAPhY BY DAViD DEiSZ


R E C I P E :

Shrimp Ceviche with a Serrano Chile Vinaigrette

Serves: 4–6

Ingredients: 2 pounds of shrimp (32–40 shrimp) 2 C extra-virgin olive oil 5 cloves garlic minced 6–8 Serrano chilies minced 14 green olives diced small 1 Roma tomato, diced 3 tsp kosher salt 2 tsp freshly ground black pepper

1½ C fresh squeezed lime juice 1 quart fish stock

(or substitute with water, ½ lemon, peppercorns, chili flakes, salt)

1 avocado, diced ½ bunch cilantro, chopped

For the vinaigrette:In a deep glass bowl combine the olive oil, minced garlic, minced

Serrano chilies, green olives, tomato, salt, pepper and lime juice. Adjust seasoning to taste and set aside.

For the shrimp:Peel, wash and devein the shrimp. In a 2-quart pot bring the stock to

a boil. Add the shrimp and poach for about 2 minutes or until the shrimp turn pink and tender on the inside. Remove and chill. Add the vinaigrette and let sit for 2 hours.

For the garnish:Dice the avocado and the tomato. Chop the cilantro and combine.

Prepare the dish:Divide the shrimp into 4–6 small plates

(or Martini glasses). Spoon some of the vinaigrette into each serving and garnish with the avocado mixture. Serve chilled with chips or warm tortillas.

Note: Removing the seeds from the chilies will lessen their heat. you can substitute your favorite firm white fish for the shrimp; consider red rockfish or marlin depending on what’s in season and what you enjoy. If you choose fish rather than shrimp, cut it in half-inch pieces and don’t poach it. The acidity of the lime juice will “cook” the fish, turning it opaque.

Marriott. He and a mentor opened Rock Bottom, which he describes as “crazy busy,” and spent three years running the place. His third experi-ence opening a restaurant was at Southpark, working again for Pazzo’s management company.

Meanwhile, Shannon opened Red Star, Vancouver Lodge and two places in Seattle. She didn’t stay more than six months per restaurant, but helped the management com-pany with each one in everything from construction to menu planning. Then, after starting a family of four children and working several years at Beaverton’s Greenwood Inn, Gonzales had the urge to strike out on his own.

“I thought if I were ever to open a restaurant it would be Mexican. But why would I want to do that? It’s crazy—I’ll never do that! But I didn’t want to work for anyone else.”

Gonzales jotted down all the items he would include on the menu, which included many of the dishes he grew up with at home. He tried out dishes on his friend and family, always with the questions “Will it work? Will other people like it?” He and Shannon spent more than two weeks working on different juice combinations for Margaritas. The work paid off: Citysearch gave Nuestra Cocina the honors for Best Margarita in Portland the year after it opened. Fresh juice is the key. The restaurant goes through a 30-pound case of lemons and limes every day just for Margaritas.


Plated shrimp ceviche with a Serrano chile vinaigrette.

featured products

They’re a refreshing prelude to the food, which includes dishes from Oaxaca, Yucatan and Veracruz, all served with fresh tortillas made—sometimes by Gonzales himself—on a central comal, like the place near Mexico City where he got his inspiration.

“When we’re in the kitchen prepar-ing something, sometimes you can get a tear in your eye because you know it’s going to be so good,” he says.

This summer, Gonzales has added to Nuestra Cocina a special area that Shannon has named her Chocolate & Mole Room, referring to the rich shades of brown and red that warm the new space. Benjamin will share his knowledge and tech-

A Slice of Summer Enjoying a slice of watermelon is all the sweeter when it’s a Watermelon Cake from the JaCiva’s Bakery. These whimsical cakes come in half or whole “slices” and feature delicious layer cake encasing a raspberry gel.

meza bruschetta Meza Tuscan Bruschetta is made from ripe meaty tomatoes blended with fresh basil, garlic and olive oil for a delicious spread on grilled breads, pizza toppings or added to pasta. Their tapenade- like Tuscan variety combines olives, fresh tomatoes, garlic, capers and herbs.

Pass the Salsa La Rosa’s Multi-Grain, Multi-Seed Snack Chips blend stone ground corn masa, rice flour, sesame seeds, flax seeds, sunflower seeds other hearty ingredients into robust chips ideal for pre-cookout salsa dipping or as an alternate to potato chips with burgers.

niques for delicious and authentic Mexican food in this room created specifically for private parties and cooking classes.

“My dream is to educate people on what Mexican food is all about. There are just a few of us in the city who are doing it. It makes me feel good that it’s being recognized as a serious cuisine—not as what most people know it for.”

Chef Benjamin Gonzales features a Ceviche of the Day at Nuestra Cocina. Here, he offers an easy appetizer that includes a kick of heat; it is perfect in the summer enjoyed with a cooling Margarita. This style of ceviche is common to the gulf coast of Mexico.


VISO! Made in Portland to ridiculously high quality standards, each delicious variety of all-natural VISO beverages contains 12 vitamins, 3 minerals, and 2 electrolytes, for supercharged hydration! Look for all six flavors with their trendy new labels today.

Did�you�know?Throughout history,

pork has been the most widely

eaten meat in the world,

and still is today.

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Carlton Farms Pork Located in the foothills of the Oregon Coast Range in the northern Willamette Valley, Carlton Farms produces high quality products that are featured in finer restaurants, grocers and custom meat shops. Carlton Farms Fresh & Natural Pork is so flavorful that it’s featured by name on restaurant menus and in gourmet meat cases. Carlton’s Pork Loin Chops are superb for backyard grilling, but because they are lean be careful not to overcook them. Once they reach an internal temperature of 160° they are moist, tender and absolutely delicious.

Fischer & Wieser Sauces Handcrafted one jar at a time, Fischer & Wieser Gourmet sauces and dressings are the ideal accompaniment to any meal. Using only premium ingredi-ents, their award winning sauces and glazes are versatile enough to grill, baste, dip or glaze with. Following the success of The Original Roasted Raspberry Chipotle Sauce are two new sauces—Pomegranate & Mango Chipotle Sauce and Blueberry Chipotle Sauce. Both are rich in antioxidants and flavor. Look for recipe pads in our stores now.


i say tomato“�A�world�without�tomatoes�is�like��a�string�quartet�without�violins.”

Laurie Colwin, Home Cooking

Chill outThis summer, up the ante on BBQ hospital-

ity and show off a variety of flavorful, fun and upbeat beverages you’ve whipped together yourself. With a lit-tle help from Torani, you can turn the season’s celebrations into especially festive

events, with fresh-made sangrias, a hip agua fresca, flavored lemonades, iced teas and coffees, sparkling punches and more. Or set up an Italian soda bar, complete with several syrup selections, sparkling water and an eye-catching recipe card for guests to follow. For recipes visit www.torani.com.

Healthy for the Planet Kettle Foods consciously uses the healthiest sunflower and safflower oils, which is why we think it’s fitting that they run a growing fleet of company vehicles on distilled vegetable oil, known as biodiesel. In fact, 100% of the waste vegetable oil from their production process is converted into biodiesel. On average, for every 7,600 bags of Kettle™ brand potato chips they produce, one gallon of waste vegetable oil is created. One gallon of 100% biodiesel is created from every gallon of waste vegetable oil.

Mahi MahiMahi Mahi is a deliciously versatile and good eating fish, thanks to a combination of relatively firm texture and mild, sweet flavor. Fruit-based salsas complement the flavor of Mahi especially well. It is wonderful grilled, baked, pan-fried or steamed. Try grilling or frying a Mahi portion for an outstanding fish burger, topped with guacamole and a papaya salsa.


Organic divina OlivesDivina works with the finest small farms and artisans throughout the Mediterranean to bring us olives that are unrivaled in quality, taste and diversity. New from the Divina family is their USDA Certified Organic line. Cultivated and naturally cured the way they were centuries ago to fully preserve their natural flavor—entirely without pesticides, coloring or additives—these delicious Mediterranean Organic Olives faithfully reflect the unique characteristics of the region where they are grown.

TalkingRain Twist Organics are all-natural, delicately flavored, ultra pre-mium spring water with no artificial sweeteners, preservatives or artificial ingredients, made with USDA certified organic essence. The twist of juice (9 percent) gives it a “barely there” sweet finish—and with just 10 calories and two grams of carbohydrates per eight-ounce serving, there’s no guilt in enjoying! Look for the elegant, square 19-ounce bottle in four refreshing flavors: West Indies Lime, Pomegranate Blueberry, Mango Acai and Mandarin White Tea.


BBY OWEN MiLLER

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nation’s first European arrivals lived on the East Coast, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbe-cue sauces. The most widely known are East Carolina, Piedmont and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. It’s a very simple sauce that pen-etrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different,

bbq saucethe truth about


using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern-style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato and vinegar. Fans often point to the boldness of these flavor combina-tions as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is that no two bites are alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe—Kansas City! Kansas City barbecue sauce is distinguished by its notice-ably thicker consistency and empha-sis on sweetness. That’s because this

style of sauce is built upon thick tomato sauce and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It is also popular because the thick sauce can be applied only once a nd enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas bar-becue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, Jalapeno peppers. Make sure to have a cold beverage handy to put out the fire!

About The AuthorOwen Miller is the expert on barbecuing and on barbecue sauces to make you drool. Check out Owen’s BBQ sauce resource center at http://www.bbqsaucezone.com.

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Guayaki Finally, a natural energy drink that tastes great! Each new Guayaki Yerba Mate beverage is organic and contains the caffeine of coffee with the health benefits of green tea. Grab a bottle today and experience vitality, clarity, and well-being.

Twilight Ale Deschutes Brewery’s Twilight Ale helps squeeze those last precious moments from the end of a long summer day. Four different hop varieties provide the distinctive, slightly citrusy flavor notes that say sunny weather to beer drinkers everywhere.


meza Fruit Crème Summer fruits are even more enjoy- able with Meza Fruit Crème as a dip or topping. The creamy sweetness is also the perfect frosting for brownies or as a filling in chocolate layer cake.


iIn 1848, two brothers named Guiseppe and Pietro Simi left behind the beautiful rolling hills of Tuscany to seek fortune in America, settling in San Francisco. Twenty-eight years later, in 1876, the Simi brothers began making wine in San Francisco using Sonoma County grapes. Five years later they moved their operation north to Healdsburg and planted vineyards in Alexander Valley in the northern part of Sonoma County, which reminded them of their native homeland.

Guiseppe had one daughter, Isabelle Victoria Simi. Named after two queens, Isabelle reigned as the queen of Simi for 66 years. She

started as a young child by helping her father weigh grapes. Not long after, in 1904, the family winery became her sole responsi-bility at the age of eighteen following the death of her father and uncle who died within four weeks of each other.

As Prohibition took hold in 1920, Isabelle sold all vineyard holdings to keep possession of the cellared wines,

as she believed there would be a quick repeal. It took 13 years for the repeal to happen. When Prohibition was finally over, Simi was immediately ready to sell its cellared wines to a wine-thirsty public.

In 1934, just after the repeal of Prohibition, Isabelle converted a 25,000 gallon cask into a tasting room located in front of the winery. It was an instant success and for years, attracted visitors from around the world. Remodeled in 1970, and again in 2006, the Simi Visitor Center continues to be a favorite stop along the Alexander Valley wine trail.

Isabelle served as Simi’s matri-arch until 1970 when she sold the

winery profile

Simi Winery A Brief History

Simi Winery A Brief History


2005 Sauvignon Blanc

Sonoma County

Simi Winery Sauvignon Blanc is everything a wine made from this grape should be—filled with lively acid and crisp, clean fruit flavors. A small amount of Semillon is blended in to help develop richness on the palate.

2005 Chardonnay

Sonoma County

Simi Chardonnay is characterized by excellent balance, luscious fruit flavors and a long, elegant finish. Silky smooth in texture and accented by topical fruit, pear, and spice.

2006 Roseto

Sonoma County

Roseto, Italian for rose garden, is dry, delightfully fresh, crisp and juicy. Made from 100% Syrah grapes, it shows aromas of strawberry and citrus notes with hints of lemon blossom.

2003 Merlot

Sonoma County

Sonoma County’s cool mornings and warm afternoons combined with unique characteris-tics of soil, slope and sunshine make Simi Winery Merlot elegant and balanced with pleasing hints of clove, cocoa and violets.

2004 Cabernet

Sauvignon

Alexander Valley

Simi Alexander Valley Cabernet Sauvignon reflects the best of Alexander Valley’s bright fruit characters and elegance that made this world-class growing region famous.

winery. She never revealed her true age; only stating that “her father had found her under a grapevine, but he never could remember exactly when.” It is believed that she was in her 90s when she died in 1985.

Fast forward to today and you have a state-of-the-art facility that still prides itself on old-world tradi-tion and heritage. Winemaker for Simi since 2003, Steve Reeder believes that the “flow of the wine-making process is more important than the technical aspect.” He has turned the focus of the winemaking team from a “checklist” mentality to a “knowledge-based” mentality, and clearly, his approach is working.

Simi Winemaker Steve Reeder

A lot of the work to produce these exceptional wines is done while the grapes are still on the vine. In order to understand the fruit that he has to work with, Reeder spends a lot of time out on the land with Vineyard Manager, Tom Gore. It’s important for Reeder and for the integrity and tradition of Simi to use grapes solely sourced from Sonoma County.

Having been around for over 130 years, Simi is one of California’s oldest wineries and is looking forward to what the next century of wine-making will bring. In carrying on the spirit of Isabelle, the winery is devoted to the concept of producing wines of a place, wines that carry the signature of the land upon which the grapes are grown. Currently Simi

holds 500 acres of estate vineyards within Alexander Valley. These vine-yards are planted primarily to red Bordeaux varieties and are the source of Simi’s Cabernet Sauvignon, Merlot and Reserve Cabernet Sauvignon. Simi also owns 100 acres of vineyards in the Russian River Valley called the Goldfields Vineyard, an impor-tant source for Simi’s Russian River Valley appellation Chardonnay.


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Sunday, September 9, 2007 3 p.m. to 6 p.m.

Erickson Cellar Vineyards255 Stampher Road, Lake Oswego, OR 97034

Indulge your palate with fine wine & food, and have fun at the silent auction and raffle — all while helping out Three Rivers Land Conservancy!

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Enjoy fine local wines and eclectic Northwest cuisine A to Z Wineworks • Anne Amie Vineyards • Argyle Winery • Beaux Frères • Bergström Winery

Bethel Heights Vineyard • Chehalem Winery • Cristom Vineyards • David Hill Vineyard &Winery • De Ponte Cellars • Domaine Serene • Elk Cove Vineyards • Hatcher Wineworks

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Fresh Mozzarella In Italy, Fresh Mozzarella is known as “Fior Di Latte” or “Flower of Milk.” Cantare’s Fresh Mozzarella received the Gold Medal at the 2002 & 2004 World Cheese Championships in recognition of its incredible taste, texture and flavor. This all-natural cheese is rBGH and Rbst free, and available in several sizes from small Cherry Tomato sized balls to larger balls the size of Roma Tomatoes, as well as sliced medallions. Cantare Mozzarella is always packed in water as Fresh Mozzarella should be.


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Live naturally, grill naturally™ Produced without synthetic chemicals or additives, Nature’s Grilling Products hardwood chacoal and mesquite natural wood cooking chunks deliciously enhance rather than mask the natural flavor of grilled food. Longer, hotter and cleaner burning than ordinary charcoal, these products create an incredible grilling experience. The hardwood for Nature’s Grilling Products is harvested from the timberlands of Mexico and Paraguay. Nature’s Grilling Products sources their products from only those regions that meet strict sus-tainable resource management practices, and they employ fair business practices with contractors and employees.

Organic energy for active KidsClif introduces two new flavors of CLIF Z Bars, the organic baked whole grain energy bars filled with nutrients without unnecessary fat and sugar made especially for kids. Look for Chocolate Chip and Honey Graham flavors now.

Calistoga® Sparkling Mineral WaterCalistoga® Brand Sparkling Mineral Water comes from a source deep in the earth below the town of Calistoga. This geothermal source is a uniquely important factor in safeguarding water quality. Natural forces heat the mineral water to the boiling point; to be bottled it must be cooled to 36º Fahrenheit. Available in four refreshing flavors: Original, Lime Essence, Lemon Essence and new Mandarin Orange Essense, Calistoga Sparkling Mineral Water is now dressed up with vivid new graphics and a sleek new 12 oz. bottle.

the


gGrilling once to dine twice—a smart way to use the grill and an easy way to enjoy two deliciously different meals. Here’s how: take two perfect partners—beef and onions—and grill twice the amount you need for one meal. Enjoy half—save half!

grill Once, Dine TwiceBeef Top Loin Steaks with Balsamic Red Onion Relish

method:1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8

minutes or until reduced by half. Set aside.2. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.3. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread

onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning.

4. Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.

5. Remove onions from skewers; toss half of onions with 2 T reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and half of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in grilled Beef & Onion Salad (see page 8).

Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and vegetables on grid as directed above. grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.

4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)

½ C balsamic vinegar 2 tsp garlic-pepper seasoning 2 medium red onions,

each cut into 12 wedges 2 medium yellow squash,

cut lengthwise in half

2 medium zucchini, cut lengthwise in half

2 T olive oil2 tsp garlic-pepper seasoning1 tsp chopped fresh oregano

or thymeSalt

Total preparation and cooking time: 35 to 40 minutes. Makes 4 servings.

Ingredients:


Grilled Onion Cheeseburgers

method:1. Combine ground beef, thyme and garlic in medium bowl, mixing lightly but

thoroughly. Lightly shape into eight ½-inch thick patties. Brush both sides of onion slices with oil.

2. Place patties and onion slices on grid over medium, ash-covered coals. grill patties, uncovered, 11 to 13 minutes to medium (160°F) doneness until no longer pink in center and juices show no pink color, turning occasionally. grill onions 15 to 20 minutes or until tender, turning occasionally and brushing with oil. Season patties with salt and pepper, as desired.

3. Top burgers with desired cheese about 1 minute before removing from grill. Place cheese-topped burgers on bottom of each bun and top with ½ of grilled onions. Close sandwiches. Cover and refrigerate remaining 4 burgers and onions to use in “Meatballs” & Pasta with grilled Onions & Fresh Tomato Sauce.

Cook’s Tip: Any type of sliced cheese may also be used to top burgers, including Cheddar, Swiss, provolone or gouda.

2 pounds ground beef 2 T chopped fresh thyme 1 T minced garlic 2 large yellow or white onions,

cut into ½-inch thick slices 1 to 2 T vegetable or olive oil

Salt and pepper4 white or whole wheat hamburger

buns, or Kaiser rolls, split 3 ounces crumbled or shredded

cheese (such as blue cheese, smoked mozzarella, goat cheese, feta)

All materials courtesy of the National Cattlemen’s Beef Association and the National Onion Association. For recipes, cooking tips and nutrition information, visit www.BeefItsWhatsForDinner.com and www.onions-usa.org.


Ingredients:

For each bonus meal, just add a few simple ingredients. Grilled burgers and onion slices, prepared on the weekend, can become a busy weeknight’s yummy pasta supper. Steaks with red onion wedges can be transformed into a spectacular salad—ready in just minutes (recipe on page 8).

Well Balanced SnackingNext we savor some Erin’s Gourmet Popcorn.

That’s right—our old friend Tim is no couch potato. This ambitious snack mogul knows even ardent potato

chip fans enjoy a handful of rich, flavorful coated popcorn. His line of Erin’s Gourmet Popcorn includes White Cheddar, Butter, Old Fashioned Kettle Corn, Original and even Low Saturated Fat Popcorn.

And finally we explore our exotic side with Tim’s Cascade

Hawaiian Rings. Wasabi Rings, Sweet Maui Onion Rings and Luau Barbecue Rings are just the ticket to summer snacking. These tropical temptations are so delicious our taste buds do a happy little Hula dance.

Now if you’ll excuse us, it’s time for the beer group…

The debate over food groups will never be settled. Some experts insist there are four basic food groups; others five; and some say six. There are triangles, pyramids, and circles. One point of general agreement is that no single food can provide all we need. To that end we turn to Tim’s Cascade Snacks for a well-balanced smorgasbord of summer snack enjoyment.

We begin with the Tim’s Cascade Potato Chips. While Tim’s Chips are known for their premium quality, they are even more famous for their

“Cascade Crunch.” Tim’s makes chips the old fashioned way—using thick slices of premium pota- toes and kettle cooking in small batches for real potato flavors and a crunchier, crisper bite. Tim infuses his chips with fantastic spices to create bold flavors like Hot Jalapeno, Sour Cream & Onion, Alder Smoked Barbecue, Sea Salt & Vinegar and a host of others.


“Meatballs” & Pasta with Grilled Onions & Fresh Tomato Sauce

method:1. Cut each burger into 6 equal pieces. Heat oil in large non-stick skillet over

medium heat; add burger pieces, onions and tomatoes. Cook 8 to 10 minutes or until burgers are heated through, stirring frequently. Stir in basil, salt and pepper. Set aside.

2. Meanwhile cook pasta according to package directions; drain and return to pot. Add beef mixture; toss to coat. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.

Cook’s Tip: Eight cups cooked corkscrew (rotini) pasta may be substituted for penne.

4 leftover grilled burgers 3 T olive oil Leftover grilled onion slices,

cut in half 3 C chopped fresh tomatoes ½ C chopped fresh basil

½ teaspoon salt ¼ teaspoon pepper 4½ C uncooked regular

or whole wheat penne pastaSalt and pepperShredded Parmesan cheese


Ingredients:

Your lock, your key, your locker…Your cellar away from home.

SECURITYClimate controlled storageState-of-the-art securityInventory/valuation services

CONVENIENCEOff-street parkingLevel access to wine lockersAcceptance of wine shipmentsEasy access from I-405 (via US30W to Vaughn St. Exit)

ENJOYMENTTasting room and Wine libraryCustom bottle racking availableSelect wine accessories

CLIENT ACCESS: 24 HOURS A DAY, 7 DAYS A WEEK

WILLAMETTE WINE STORAGE1930 NW 23rd Place • Portland, OR, 97210

NW Portland at Vaughn & NW 23rd Place

Wed.–Sat., 11:30–6:30 or by appointment.

Free wine delivery directly from Zupan’s Markets to your locker!

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••

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•

For the past year the Full Sail brewmasters have been working to develop a special line of beers to celebrate their 20th anniversary and now the second result of their efforts, LTD 02, has been brewed, bottled and is ready to enjoy.

“We are proud to announce the second release in our ‘LTD Series’ bringing our customers new import-style beers in an elegant yet delightfully fun packaging,” said Irene Firmat, Full Sail’s Founder and CEO. Our seasonal line emphasizes and builds on our brand mantra—both the world class quality of our beers (LTD Limited Edition) and our celebration of independence (LTD Live the Dream),” continued Firmat. LTD 02 is avail-able now in six-packs.

“2007 is our 20th year of being fortunate to be doing what we love, brewing beer. So we are dedicating LTD

Full Sail launches new seasonal beer to everyone who’s living the dream, whatever that dream might be. Our dream was to start our own brewery, run it our own way, and do it in an unreal place where all summer the wind pumps and all winter the snow dumps,” said Firmat. “If you’re living your own dream,

we would love to hear from you. Visit our web site and share your story.”

The independent and employee-owned Full Sail brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. At this very moment 47 specialists are crafting barley and hops into your next beer. The Full Sail crew has been fermenting god-like nectar since 1987. The

Full Sail Tasting Room and Pub is open seven days a week. Swing by for a pint, grab a bite, tour the brewery, or just soak up the view. www.fullsailbrewing.com



Harris Ranch Story

F

the


continued innovation to remain competitive in the beef industry. It is these principles that drove Harris Ranch to create one of the first branded beef programs in the country. Throughout it all, the Harris family has remained focused on producing the freshest, safest, and most flavorful beef products available.

For nearly 50 years, Harris Ranch Beef Company has continually strived to produce the highest quality beef in the world. The Harris Family began farming in California’s agri-culture rich San Joaquin Valley in 1937 and over the years has built a large and unique vertically integrated beef production system. Still family owned and operated, the Harris

family has always taken great pride in raising its beef to be as pure and great tasting as nature intended. This tradition of quality is evident in all of their beef products—you can truly taste the difference.

Innovation and LeadershipHarris Ranch relies on the

quality of their products and


�

of the most progressive ranching families in California, Oregon, and Nevada. These families provide Harris Ranch with cattle that meet rigorous genetic requirements and that are raised under exceptional management practices. These cattle never receive any growth-promoting hormones. The cattle receive an all-vegetarian diet and have never been fed or administered antibiotics. As an added assurance, Harris Ranch tests all feed ingredients to make sure no unwanted pesticide residues are present. They also randomly test their cattle and beef to ensure they do not contain antibiotic residues, actually exceeding testing protocols of the USDA.

Feeding PracticesOne of the secrets to great beef

is meticulous attention to feeding practices. Harris Ranch is one of just a few producers in the country that produces beef exclusively from cattle fed in their own feedlot. Since corn-fed beef is the most flavorful, tender and juicy beef available,


Progressive Production. Traditional Taste.

Harris Ranch is proud to have a story behind every steak. Take, for instance, their Premium Natural Angus Beef—truly the finest natu-ral beef available today. The story starts with the steps they take to procure cattle with the potential to produce Premium Natural Angus Beef. Cattle enrolled in the Premium Natural program are source and age verified, meaning they know what ranch they are from and how they were raised. Many of these cattle are sourced from the ranch’s Partnership for Quality program, where they work with over 70

Harris Ranch’s central California feedlot purchases mid-western corn by the trainload to serve as the basis for their scientifically formu-lated rations. They produce all of their own feeds under the guidance of a consulting animal nutritionist.

Since Harris Ranch feeds their own cattle, they can provide consumers with added assurances about the safety and quality of their beef. Furthermore, Harris Ranch has never fed their cattle any animal proteins.

Quality AssuranceJust a short drive from the feed-

lot is Harris Ranch Beef Company’s


Warm weather turns our thoughts to soup. Soup in the summer? Yes, some soups are delicious when served chilled rather than hot and offer an easy way to prepare a main dish or starter without ever turning on a burner. Look for these three on your next visit to the prepared soup bar.

Organic Tomato Gorgonzola: This carefully prepared organic soup features plump, ripe diced tomatoes in a creamy tomato soup base blended with the richness and pronounced flavors of real Gorgonzola cheese. For an extra delicious touch, crumble some blue cheese over the top and enjoy the rich goodness. You’ll want to savor every spoonful.

Crème of Roasted Red Pepper: If you follow the heritage of this recipe you might find its roots

Chill Out With Soupsomewhere in Louisiana, where it is enjoyed chilled on sultry summer evenings as often as warm

off the stove in winter. This rich cream soup of sweet roasted red peppers pureed

with fresh cream, roasted garlic and a complementary spice blend can be topped with Crème Fraiche for an even richer flavor and striking presentation.

heart of Artichoke Bisque: You love artichoke dip in the summer,

so why not soup? This delicious soup begins with tender artichoke hearts that are gently blended with a light vegetable stock, cream cheese, real butter, onions and garlic. This is a deliciously smooth and creamy soup.


producing beef at its best and up-holding the integrity of the Harris brand. They’ve worked hard to establish the Harris Ranch brand to represent the finest beef available. In fact, they back it up with a satis-faction guarantee. They take great pride in the company and brand which embodies the best of the beef industry. It is this simple, cowboy philosophy of working for the “brand” that has made the name Harris Ranch synonymous with traditional values of quality, commitment, honesty, and beef… at its best! Take a virtual tour for yourself—visit www.harrisranch.com.

works alongside the USDA and oversees all aspects of processing.

Commitment to QualityThroughout the entire process,

Harris Ranch Beef Company works hard to ensure that every aspect of their production is directed toward

processing facility in Selma, CA. Unlike many programs, all Harris Ranch beef is processed in a single, company owned facility. This enables them to better control all aspects of processing and positively influence beef quality and safety. A highly trained Quality Assurance staff

it’s grilling time!In Texas, barbecue isn’t a form of cooking; it’s a lifestyle. So you can trust the chefs at Cookwell & Company—based in Austin—for your marinating needs. They hand-craft marinades using select ingredi-ents like barrel drum molasses, fresh cracked peppercorns, and organic rosemary mixed with a secret blend of spices and seasonings. From the traditional Pecos 83 to the light Italian Herb and Olive Oil varieties, each is uniquely suited to enhance the best in seafood, poultry, beef or pork.

nutrition in the BagFresh Express Baby Spinach makes a great salad with your favorite dress-ing, and its color, tender texture, and excellent nutrition also make Baby Spinach a perfect way to “green up” your favorite Romaine or Iceberg salads. It’s also great to “nutrition up” sand-wiches, pasta dishes and meat dishes. Just add it in fresh and uncooked at the end for a delightful flavor, texture and nutrition bonus. Fresh Express sets the standard for fresh, clean, wholesome salads and greens.


www.boarshead.com

These days it can be difficult to find a good sandwich. Fortunately, exceptional sandwiches still exist at Zupan’s, where quality Boar’s Head meats and cheeses are used. Boar’s Head products are made to uncompromising standards and sliced fresh daily, and each sandwich can be customized to your liking. So don’t settle for mass produced meats and cheeses of questionable quality. Instead, get a Boar’s Head sandwich at Zupan’s. It’s a sandwich the way it was meant to be.

Mass production is for making cars, not lunch.

tea for all tastesITO EN offers tea for all tastes. Enjoy the refreshing purity of nature with ITO EN’s TEAS’ TEA. Made with nothing but purified water, high-quality tealeaves, and vitamin C, TEAS’ TEA is meant to revitalize and renew. Available in several varieties, TEAS TEA is high in antioxidants while unsweetened and calorie-free. Or, enjoy the fruity goodness of ITO EN’s Fruit Teas made from Sri Lanken black tea, natural fruit essences and cane sugar. The balance of tea and natural flavor infusion delivers satisfying refreshment.

Hidden treasure of the americasPeet’s has discovered a region, nestled on the slopes of majestic Volcán Barú, where a handful of farms produce super-

lative coffee. The beautiful land, cloaked in a fine, mist-like rain, is the perfect microclimate for coffee production. The cup stands with the best of the Americas—elegant and crisp, creamy in texture, wonderfully balanced with great body. Take a sip, and discover for yourself

the gem that is Peet’s Gran Panamá. Enjoy it now, while supplies last.

Extraordinary FlavorsFresh Mango and American Lamb—an Inspired Combination


Lamb 3 cloves garlic, minced 10 sprigs cilantro, stems

and leaves separated 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 T peanut oil, divided 12 ounces lamb steak, trimmed of fat

Salad 1 head frisee lettuce, inner leaves

washed and dried 1 firm, ripe mango, peeled,

pitted and diced 1 small avocado, peeled,

pitted and diced 4 large green onions, including

light green parts, diced

dressing 2 T Thai fish sauce 3 T freshly squeezed lime juice 1 T soy sauce 2 teaspoons minced, fresh red

Thai or jalapeño pepper 2 teaspoons packed brown sugar

FFamily celebrations can easily be transformed into amazing culinary occasions by choosing simple foods with extraordinary flavors. The use of readily-available mango adds an exotic touch to meals and the selection of American lamb imparts a sweetly rich flavor that awakens the senses.

Celebrity chef Allen Susser fre-quently whips up tropical mango chutney. “The natural sweet and sour flavor of the mango is enhanced by the heat and spice of the chutney. The vivid mango flavor emphasizes a var-iety of dishes, including roasted lamb, grilled shrimp or even chicken curry.”

Lamb’s rich flavor and buttery tenderness make it a star choice for

Lamb, Lime and Mango Salad

Exchange an ordinary green salad for something extraordinary by combining American lamb and mango. your family and friends will surely ask for more. Makes 4 servings.

Ingredients:

method:In food processor, combine garlic, cilantro stems, salt,

pepper and 2 tablespoons oil. Spread paste on both sides of lamb and marinate 30 minutes. Warm remaining oil in large, heavy skillet, cooking lamb on each side 3 to 4 minutes (medium rare). Remove from pan and cool; cut lamb into small strips.

To serve, divide lettuce leaves among 4 plates and arrange mango, avocado, green onions and small strips of lamb on top.

In small bowl, combine all dressing ingredients and stir until sugar is dissolved. Drizzle salad with dressing and scatter with cilantro leaves.

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Extraordinary FlavorsFresh Mango and American Lamb—an Inspired Combination

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Lemon blueberry Cheesecake This Lemon Blueberry Cheesecake from Portland Style Cheese- cake is the perfect combination of sweet and tart for a cool dessert on a warm summer evening. Portland Style Cheesecake makes the creamiest, smoothest cheese-cake we’ve tasted.


Taste the difference Buckmaster™ uses 100% gourmet Arabica coffee beans, grown at high alti- tudes and distinguished by their rich, mild flavor. Their unique forced hot air roasting removes any smoke, dust or chaff, producing clean flavorful coffee. Try Buckmaster coffee. You’ll taste the difference.Tropical Mango Chutney

method:In medium saucepan, combine mango, pineapple, raisins, water, sugar, cumin

and cinnamon stick. Bring to boil; reduce heat and simmer 15 minutes. Stir in remaining ingredients and simmer over low heat 30 minutes more until thickened, adding a little water if necessary. Remove cinnamon stick before serving. Serve on a variety of dishes, including roasted lamb, grilled chicken or fish.

2 large, ripe mangos, peeled, pitted and diced

1 medium pineapple, peeled, cored and diced

½ C golden raisins ½ C water 3 T sugar ½ teaspoon ground cumin

1 cinnamon stick 1 C flaked coconut ½ C roasted peanuts, coarsely

chopped 1 T minced red or green jalapeño

pepper 1 teaspoon salt

everything from grilling to braising. American lamb is an excellent source of high quality protein and an average three-ounce serving of lamb has only 175 calories.

Try these recipes from Chef Allen and bring extraordinary flavors to the table.

continued on page 30

Spicy flavor is what this condiment is all about. Mangos are available year-round, so you can add the taste of the tropics to your dishes any time. Makes 4 servings.

Ingredients:

Unquestionably, coffee has become one of the world’s most celebrated beverages. People like you have become more savvy, desire more from your cup of coffee and expect a quality and unparalleled coffee experience.

Zupan’s recognizes this call. Boyd Coffee Company is here to educate you on the benefits of brewing a quality cup of coffee, and to give you the coffee experience you’ve come to expect.

Quality coffee is a product of a venerable fellowship among three invaluable contributors: The Farmer (Origin), The Roaster (Sourcing, Blending, Roasting) and You.

dedication, experience, Skill…from Origin to Cup™

Since 1900, Boyd Coffee Company’s four generations of coffee stewardship have taken great care to craft and provide the most superb and sustainable coffees. From the hills of the world’s foremost coffee growing regions to

the shelf at your favorite local Zupan’s, Boyds recognize the critical importance of caring for coffee throughout all stages of production. We expect more from our coffees—more quality, more flavor, more finish. Shouldn’t you?

As a purveyor of the finest coffees for more than 100 years, properly brewing, serving, enjoying and living great coffee is not only our obligation…it’s our passion.


Adobo Crusted Lamb Loin Chops

method:In dry skillet, toast fennel, cumin, coriander and pepper a few minutes until aromatic; let cool and grind coarsely in spice grinder or blender. Stir in salt, garlic, oregano and lime zest. Rub both sides of each lamb chop with about 1 T of spice mixture; cover and let stand at least 1 hour. Preheat oven to 400°F. Heat 2 oven-proof large skillets over medium-high heat; add 2 tablespoons of oil to each pan and bring just to smoking point. Place four lamb chops in each hot pan and sear 5 minutes; turn lamb to sear second side an additional 2 minutes. Place pans into oven and continue to cook chops 5 to 10 minutes or until lamb is cooked to your liking.

1 T fennel seed 1 T cumin seed 1½ tsp kosher salt 2 tsp each: coriander seed, cracked pepper,

minced garlic, oregano and lime zest

½ tsp each: thyme and rosemary

8 lamb loin chops, 1 inch thick

4 T olive oil

All materials courtesy of: American Lamb Board/National Mango Board. Learn more at www.americanlambboard.org and www.mangoinfo.org.

Complement the rich, sweet flavor of American lamb with a savory spice rub. It creates a full flavor without adding calories. Makes 4 servings.

Ingredients:

Then….

Now…..

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Mercedes-Benz of Portland 1605 SW Naito Parkway

503-228-8351

Rasmussen Mercedes West Burnside St., Portland

I-405 now runs through the showroom that once housed Mercedes-Benz, Studebaker and many other automotive brands through the years.

Don Rasmussen Company celebrates50 years as a Mercedes-Benz dealership. Thank you Portland for your business throughout the past 50 years.

We look forward to serving you for the next 50.

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May 10, 2007 marked 50 years from when Don Rasmussen Sr. signed on as the first Mercedes-Benz dealership in the United States. Through his hard work, belief in his staff, and dedication to his customers, we now have two Mercedes-Benz dealerships to proudly serve the Portland metro area.

Greg Rasmussen, Mr. Rasmussen’s son, continues his father’s legacy by providing the highest level of customer service and community involvement you have come to appreciate from this family owned and operated dealership.

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Monday - Friday 7am - 6pm Saturday 9am - 5pm

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