Portland Private Chef

German Apple Pancake

I have two apple trees. One is a Gravensteen I harvest in August that makes wonderful preserves, apple butter and pie filling. The second is a winter apple that I leave mostly for the deer to eat. It has taken many years to get it back into production through slow...

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Portland Home Chef

Deep Dish Pear and Custard Tart

  Dough 1 1/2 stick cold butter, cubed 1 1/2 cup flour Pinch of Salt Ice Water   Add flour and salt to a food processor bowl. Pulse 3 times.  Add butter. Pulse 4-5 times. Dribble in ice water until it begins to come together, approximately 1/4 cup  . Roll out to 1/4 inch thick. Place in...

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Portland Private Chef

Mushroom Cap Ravioli

I was thinking one night how ravioli are classically bitesize but that there's no reason you can't make them larger. I thought a giant portobello mushroom cap might work to give structure to the ravioli during the boiling process so it didn't fall apart. After thinking about it for a...

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Private Chef Portland Oregon

Smørrebrød

A couple of years ago I was lucky enough to have been invited to a pop up dinner prepared by three visiting Danish chefs. They gave each table a few types of infused vodka and over the course of a few hours paired 15 types of open faced sandwiches on...

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Eagle Creek Private Tasting Menu

Last week I prepared a dinner for 11 in Eagle Creek, Oregon. The house was set on a beautiful private lake surrounded by trees. It was a very special occasion and a lot of thought went into the creation of the menu. I worked closely with the hosts to accommodate...

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Highest Rated Personal Chef

Duck Confit With Roasted Fall Vegetables

This time of year one of my favorite quick meals is duck confit with roasted fall vegetables. If you're lucky enough to have an artisan market or deli that stocks quality confit that is. In Portland I go to Chop inside the Northwest City Market. This is a favorite recipe...

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