Birth of a restaurant is a dream come true. Chef David Padberg cooks an unusual grilled ham and cheese sandwich.
“Yeast never sleeps,” said Sebastian Degens. Which is a good thing, since Degens and his wife, Erika, depend on it to ferment the fruit and grain mashes they distill at their Stone Barn Brandyworks in Portland, Oregon.
Kathryn Yeomans of the Farmer’s Feast demonstrates how to make a creamy risotto rice dish.
Coming Tuesday: Chef Robert Wiley shows how to make black-eyed peas and cornbread. Find out the meaning of “Fill Your Pantry”, and how they may help develop new regional food markets.
Tim Healea, renowned for the quality of the breads that he makes at his Little t American Baker shop in Portland, Oregon, said he never dreamed he’d have a career in the food business, much less own his own bakery.
Chef David Padberg of the new Raven and Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese croute. Wow!
Lauretta Jean’s Kate McMillen demonstrates how to make a chocolate cream pie using fresh made dough, and a filling made from scratch.
Coming next on Food.Farmer.Earth: Bartender David Shenaut of Raven and Rose Restaurant demonstrates how to make two of his favorite drinks— his version of Irish Coffee and a drink he invented that he calls “Souracher”. Craft distiller Sebastian Degens talks about his work, and the products that he makes.
Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.
The bakery was created “ to bring together” those who can’t consume gluten products, and regular eaters into the same communal environment for all its customers.