Cooking the Feast at Oregon Culinary Institute

Yesterday was the big day.  We prepared all the food (except desserts) for Feast for Southeast.  It was a marvelous cooking party, and a truly unforgettable experience.  I had been excited to cook in an amazing commercial kitchen since we found out we'd be able to do it at OCI.  But helping to prepare everything under the direction of Chef Josh Hobson was fun (and educational).

We made turkey (breast), ham, mashed potatoes, stuffing, and green beans.  We made enough for 300 people and packaged everything up into trays that will be stored at a commercial kitchen in Vancouver until Thursday morning, when the food will be transported back to be reheated at OCI.

I'll keep this post short, because I mostly want to show you the pictures, but let me tell you guys - this will be a remarkable and delectable feast.  It was prepared with top quality ingredients (thanks to FSA and Charlie's Produce) and with much love and dedication.

Check it out.

Loading up to head over to the Oregon Culinary Institute.

Learning the kitchen lingo, do's & don'ts, and game plan for the day.

We chopped onions, herbs, bread and celery for the stuffing.

If only you could smell this sage.....

Ahhhhhhhhh, stuffing........

Mashed potatoes for 300? No problem.

The veggies

I've NEVER met a juicier turkey breast....I can't wait.

Transporting the food to be stored until Thursday.

Clean-up is FINALLY over!

Portland's Answer to Holiday Fruitcakes

I usually don't write here about foods that I don't make myself ('cause I like to tell you how to make it) or that you can get yourself (from a restaurant, food cart, etcetera).  Fortunately for me, (but most of all YOU) the wine cake that I'm going to tell you about is available for order for the holiday season.  (Though you need to act fast as it needs 4-6 weeks to age to perfection).

Denise's Mother's Infamous Wine Cake

We have all been either the unfortunate recipient or the guilty giver of the unwanted fruitcake as a holiday gift. Fruitcakes were not always such an unpopular gift.  In fact, the tradition had to start somewhere!  But over the last few decades, the fruitcake has become the butt of jokes and generally despised both as a confection and as a gift.

Portlanders will be very happy to learn, as I was, that there's a new player in town.  The Wine Cake.  Need I say more?  I mean, really, how Pacific-Northwest does it get?  The slice I tasted had a distinct flavor that layered notes of a fine vintage and warm cinnamon onto a light, yet incredibly moist base of (sigh) cake.  Each bite featured a complexity of flavors and textures including a sugary crumb topping with a slight crunch to it and a ribbon of something (could it be red wine??) that both perplexed me and threw me into a delirium.

Now, for the good news.  This is the perfect holiday treat to bring to parties, potlucks, as hostess gifts, or even as a classier fruitcake substitute (AKA "gift.")  This is a cake you can feel good about giving.  Each loaf costs $12.99, or you can order 2 for $23.00.  Place your order by emailing Denise at dcrume@hotmail.com by calling her at 503-807-8503.  Remember, the cakes need to age 4-6 weeks, so order early!! I know I will....