mitcheskitchen

[mitcheskitchen]

#jalapeñosenescabeche ..... First run... kinda incorporated several different methods to create my own process . Hope evrything turns out well ......Check back with you guys in a few days. (at Aloha, Oregon) https://www.instagram.com/p/B7h1eKUhwon/?igshid=kzi5vqk4bxds

[mitcheskitchen]

Brunch @bullardpdx one of @bonappetitmag #topten #restaurants in the country. I can add no more accolades to Chef Doug Adams career. I'm sure his work ethic and food will continue to garner his influence in the culinary world. All I can give you is my experience. There is a connection to food that is personal which is created by the relationship to the people that serve us. I can tell you that I have ran into Doug Adams on three different occasions and he has been nothing but gracious and hospitable (no matter how much is going on around him) through every interaction . His aspiration of bringing his hometown hospitality and cusine with a nothwest twist to our city, has been a unanimous success . (at Bullard PDX) https://www.instagram.com/p/B4_sl_jBRcf/?igshid=s9drfxpt0r18

[mitcheskitchen]

Wheres the beef? #fuhgeddaboudit when vegan consulting firm @veganizerpdx is on the lot. This time they have teamed up with @gumbapdx in collabs with @mftasty to bring us🇮🇹 An italian feast!!!🇮🇹Everything was killer, raddiccio ceasar W/ vegan dressing to the riccia pasta with cauliflower cream, black pepper and beet balls(dont knock em till you try em) .It was evident that everyone else was lovin it too. I got there at 5:00 and menu items were selling out as I left around 7:00. This was definitely a great way to get rid of a case of the Monday's https://www.instagram.com/p/B0P0YYzB9cf/?igshid=116r96n0dkbxl

[mitcheskitchen]

Big ups to my #italianfood plug !!!! https://www.instagram.com/p/Bz6vxish_V3/?igshid=5euklt7bggd5

[mitcheskitchen]

Good Morning!!!🏕 (cue intro to graduation by @kanyew.est ) sip coffee... Start day... #campingvibes https://www.instagram.com/p/BzEAPYhB2hc/?igshid=1sxotgxl1whau

[mitcheskitchen]

Good Morning!!!🏕 (cue intro to graduation by @kanyew.est ) sip coffee... Start day... https://www.instagram.com/p/BzEAPYhB2hc/?igshid=iz3lpv4gdksd

[mitcheskitchen]

Sooo… I've been playing around with this a lot in my kitchen lately, adding it to things I cook everyday. I Want to see just where it makes sense to add turn up ( #umami ) to the things I make at home. More importantly to incorporate other cultural ingredient into my american cuisine. Im always curious Question ? Is anyone  else using this on a regular basis Question ? How are you using this in your dishes at home or workplace. #pdx #portland #oregon #portlandoregon #beaverton #beavertonfoodies #eatingfortheinsta #foodbeast #huffposttaste #foodilysm #food #foodgram #foody #pdxfoodie #pdxeats #portlandeater #eaterpdx #pdxfood #pdxfoodbloggers #buzzfeast #instagood #thekitchn #tastespotting #forkfeed #foodgawker #kitchenbowl #buzzfeedfood #yum #yummy https://www.instagram.com/p/Byy1JERhY8P/?igshid=1pv7urcty54r4

[mitcheskitchen]

15 years ago unless you lived in the bay area or Hawaii #filipinofood wasn't an option when most people looked to eat out.10 years ago restaurants that served filipino started popping in up LA and NewYork. 7 years ago andrew zimmern said that Filapino food would be the next new cuisine 3 years ago anthony bourdain predicted that sisig would be the dish that introduced Filipino cuisine to the world. 35 years ago theVillegases a young Filapino family the moved in across the street from my parents in a little town called Hillsboro off a little two lane road called Tualatin Valley Highway.The friendship that my parents fostered with the Villegases spawned many holiday parties where trays of lumpia showed up and summer barbecues where pancit beat out my moms pasta salad. My introduction to filapino food was formed through friendships and wonderful memories. TV highway hasn't gotten much bigger(we got 4 lanes now y'all woop!!!) but my love for filapino food has. Although I no longer have Mrs. Villegas across the  street I'm glad that the filapino cuisine front is growing strong in the way of #cookbooks like these. #iamaflipino by @nicoleposeca #noforksgiven by yana gilbuena @saloseries and #thenewkitchenfilipino  a collaboration of various restauranteurs,bloggers and authors. I also cant wait for the opening of @magnapbx. It's gonna be nice to have somewhere to go when I get that craving. https://www.instagram.com/p/BymPVijhN3o/?igshid=8u5lpqzq8vxh

[mitcheskitchen]

Thai #barbecue  I think we have all had #thaibarbecue before. Or have we? What i think  we have been experiencing up till now has been Thai grilling. Chef-author, restaurateur  and now podcast host David Chang @davidchang on episode 41 of the @davechangshow podcast speaks with writer-filmmaker and food historian Lolis Elie @loliselie about this topic,the  definition of barbecue and the cultural appropriation of the word by other cultures to familiarize diners with what kind of experience was to be expected (#searchitup).I think they elaborate on this subject better than I can. @eempdx is the amendment to  this issue by bringing textbook slow smoked American style barbecue technique and pairing  it with Thai flavors and preparations. Washing it all down with tiki-style drinks. I've made a hobby out of saying things are good, but when you step back and look at the roster of people  who put this together@paadee, @hatyaipdx and @langbaanpdx Earl Ninsom @mattsbbqpdx Matt Vicedomini and @shipwreckpdx Eric Nelson all who have become household names in their own right. Coming together to pour their expertise into such a succinct (kicking myself for missing the pop-ups) menu. This was a flavor slam dunk by a chef superteam. I know this is a Barbecue place but, Get the chicken Eem”s Sweet and sour fried chicken is the starter that could crossover as a main for me super crispy with a sweet and sour sauce that had a fish sauce element to it ,White curry with brisket burnt ends was the highlight though. The brisket was super tender ,there was so much flavor packed into the sauce. I would recommend getting an extra order of rice to help get it all out of the bowl Baby back ribs were bite-through tender , smokey, with all the the flavors of southeast asia.my only regret was only aking for one order. Last but not least the hot cauliflower was hands down the best deep fried cauliflower  I have had any where. As a whole my experience at Eem was phenominal I am continuously schemeing and looking for opportunities in my schedule  to comeback. https://www.instagram.com/p/Bx8lvkZBiR8/?igshid=14t09bs09t2bz

[mitcheskitchen]

My son put this post together We had a tragedy in our family this mothersday weekend. Out of this horrible incident I got to see a glimpse of the man he is becoming. Im so proud of how he handeled himself and his selflessness. He put together a @gofundme I will put a link to it in my bio. A family friend (her name is Oriana) was staying with us for the weekend because they had come to my little sisters birthday party. Rook (Oriana's dog) had gotten out of our backyard and wanted to run to my brother. My brother had yelled at the man who hit him to stop. Clearly the man had not stopped. The tire of the SUV the man was driving had gone over Rook. Panicked screams of Oriana had me rushing outside. She was screaming over and over, "Rook! oh god no." That had me fearing the worse. I had gone with Oriana with Rook wrapped in a blanket to the animal hospital. She was pacing up and down while they took Rook back. After what felt like hours they had told us that the nerves in his tail were destroyed. His tail would never wag again. They had then told us he might become incontinent. Meaning that he would have no control of his bowel movements. Finally his leg was dislocated or fractured. Long story short it's a lot of money to pay for an incident like this. They don't have it and neither do we. The person who hit Rook isn't willing to help us pay. We are all going to try to pitch in to help and we're hoping someone out there will try to help this family too. #proudofmyson #prouddad # https://www.instagram.com/p/Bxd6yYTheN6/?igshid=jnfz81eg7kap

[mitcheskitchen]

Postponed because of Oregons 2019 “Snowpacalypse” a few of us got to revisit a  piece of @shuckportland last Sunday through its Iron Fire Brine event. . . For those of you who still dont know; shuck Portland is an amazing week long event helping highlight the conservation of oysters and their natural habitats by showcasing the flavor and diversity these mollusks have to offer. . . We all assembled in the the tasting room which opens up into the backlot @giganticbrew who was pouring for the event. There to greet us was an ample raw bar loaded with everything needed to turn up your oyster experience. The smell of smoke playing with the fresh rain, made for a cozy outdoor feel. Our host were tending fires in hand crafted metal grills made by @del.fuego.ironworks full of oysters. We were then invited to introduce our smoky grilled bivalves to the butter bar. Yeah!!! Almost  just what it sound like , except,these butters are infused with the kind of things that give you that eye rolling experience when added to your mouth. . . . The afternoon closed with a savory seafood posole filled with @three_sisters_nixtamal hominy, blue and manilla clams in an burnt onion dashi simmered in dutch ovens in the fire that our host had been stoking all afternoon. Have you ever showed up to an event knowing you were going to have a good time ,but because of whatever combination of magic and good karma you leave with more. Maybe that more is  an elevated sense of well being or a renewed confidence in your fellow man Shuck Portland ‘s Iron Fire Brine event put on by @tournantpdx chef Jarrett Foster, Mona Johnson and chef Joe Rodriguez with the help of @olympiaoysterbar chef Maylin Chavez @flyingfishpdx Lyf Gildersleeve and @shityouseeatcashnccarry was all that and bag (or 20) of oystery. (at Gigantic Brewing Company) https://www.instagram.com/p/BwJQZ-5A_TQ/?igshid=sz7xfyqsed5x

[mitcheskitchen]

The struggle is real.Instagram wins again,but there no quit here @shuckportland Iron Fire Brine pics!!! https://www.instagram.com/p/BwJTGOygIFy/?igshid=1lwxkcod1iowr

[mitcheskitchen]

Postponed because of Oregons 2019 “Snowpacalypse” a few of us got to revisit a  piece of @shuckportland last Sunday through its Iron Fire Brine event. . . For those of you who still dont know; shuck Portland is an amazing week long event helping highlight the conservation of oysters and their natural habitats by showcasing the flavor and diversity these mollusks have to offer. . . We all assembled in the the tasting room which opens up into the backlot @giganticbrew who was pouring for the event. There to greet us was an ample raw bar loaded with everything needed to turn up your oyster experience. The smell of smoke playing with the fresh rain, made for a cozy outdoor feel. Our host were tending hand crafted metal grills full of oysters. We were then invited to introduce our smoky grilled bivalves to the butter bar. Yeah!!! Almost  just what it sound like , except,these butters are infused with the kind of things that give you that eye rolling experience when added to your mouth. . . . The afternoon closed with a savory seafood posole filled with @three_sister_nixtamal hominy, blue and manilla clams in an burnt onion dashi simmered in dutch ovens in the fire that our host had been stoking all afternoon. Have you ever showed up to an event knowing you were going to have a good time ,but because of whatever combination of magic and good karma you leave with more. Maybe that more is  an elevated sense of well being or a renewed confidence in your fellow man @shuckportland ‘s Iron Fire Brine event put on by @tournantpdx s chef jarrett foster mona johnson and chef chef joe rodriguez with the help of @olympiaoysterbar chef maylin chavez @flyingfishpdx lyf Gildersleeve was all that and bag (or 20) of oystery. (at Gigantic Brewing Company) https://www.instagram.com/p/BwJQZ-5A_TQ/?igshid=6ah3cwgwjdk4

[mitcheskitchen]

@bullardpdx the other night ,WoW!!! (at Bullard Restaurant) https://www.instagram.com/p/Btr2gHoBnVw/?utm_source=ig_tumblr_share&igshid=1ry847e191c68

[mitcheskitchen]

@beecherscheese 🧀CHEESE FOR ALL !!!!!!!🧀 #beechers4all Special thanks to @mftasty @tastynalder @renata @maddogsgourmet @friedegglove @yakuzapdx @nonnapdx @elements_vancouver @smallwarespdx https://www.instagram.com/p/Btm9tNBg6IE/?utm_source=ig_tumblr_share&igshid=p2482maj0g15

[mitcheskitchen]

🧀CHEESE FOR ALL !!!!!!!🧀 #beechers4all https://www.instagram.com/p/Btm9tNBg6IE/?utm_source=ig_tumblr_share&igshid=kucr32jbtou8

[mitcheskitchen]

“The world is your #oyster “  a saying as old as …… well , hell,I don't know. I do know that it was first put to paper by william shakespeare who was an influencer of his day so I have to believe that some form of this saying was a part of popular culture at the time. Last saturday @shuckportland ‘s  opening event #portlandinahalfshell @reddonsalmon , the oyster became my world .with lines of oyster hand shucked and served yes, you guessed it on a half shell from bays all over the west coast. Everyone's mignonette game was on. Each bay highlighting what made their #bivalves different.  Drinks were well thought out and plentiful , they definitely complimented our #briney , #seafood offerings . Thank you to all the shuckers that risked their limbs(I know how those oyster knives can get away from you) to make this event a definite reminder on my calendar for next year. Be sure to check out some of the other events that are goin on throughout the rest of the week. I know I will. https://www.instagram.com/p/BtkRSWzAbOE/?utm_source=ig_tumblr_share&igshid=40n0ddmxr772