CHEFS SEEK OUT A NICHE
After seven years, Jessie Tennant grew weary of all the things she couldn’t control at her Monroe Street Cafe deli and bottle shop in Eugene.
Daily sales were feast or famine.
“It’s like maybe somebody will walk through the door this hour; maybe the (help) didn’t give away a free beer; maybe a bottle of wine didn’t fall off the shelf,” she said.
So in March, Tennant shut the restaurant in favor of expanding a sideline — catering pre-made sandwiches to neighborhood markets, hospital cafeterias and college eateries.
Now, Tennant makes 1,300 sandwiches a week on her own schedule and to her own exacting standards.
She buys bread that’s organic, produced locally and baked in a wood-fired oven, from Hideaway Bakery. She slices her own meat and cheeses, cracks her own eggs, shuns additives.
“We can make fat sandwiches that are like the joy of the day,” she said.
She’s an example of chefs locally and nationally who are breaking the bounds of regular restaurant work to find a new niche where they can work creatively with food and customers — on their own terms.
The trend is manifest in such big cities as Los Angeles, Boston and Seattle in the form of pop-up restaurants, in which up-and-coming chefs commandeer the night hours at ordinary sandwich or coffee shops to cook and serve five-course meals for a few days or a week — and then shut down.
These experimental “pop-up” restaurants — along with food carts — were identified as the top trend of 2011 by the 1,500 voting chefs of the National Restaurant Association.
Coming home to Creswell
The closest Lane County comes to a pop-up restaurant, so far, are the five-times-a-year barn dinners offered at a Creswell homestead by chef Heidi Tunnell.
Tunnell trained for 2½ years at the prestigious Culinary Institute of America at Hyde Park, N.Y., after which she spent two seasons as a chef to the stars at the Cannes Film Festival, catering at a beach pavilion and at movie releases and parties.
Tunnell developed world class culinary skills, and then?
Organic Bread Recipes - News
When I make this recipe, I usually use organic mango, which typically is sold in 10-ounce bags. Conventional mango often is sold in 12-ounce or larger bags. Don't worry about the extra; this recipe is particularly forgiving. If you find it too thick,
She buys bread that's organic, produced locally and baked in a wood-fired oven, from Hideaway Bakery. She slices her own meat and cheeses, cracks her own eggs, shuns additives. “We can make fat sandwiches that are like the joy of the day,” she said.
There are the people who spend their weekend pouring over cookbooks, cruising recipe websites and buying fresh market produce in bulk. They take crates of tomatoes and bags of beans and turn them into rustic soups. Then they store them neatly in the
Long before people became aware of food miles and organic produce, the French would only buy seasonal produce of the best quality. Traditional recipes for salads, vegetable dishes and fruit desserts abound. Some can be a little rich, but as there is
The book features recipes from the public, local personalities and CBC staffers. My mother's recipe for a creamy delicious mac and cheese is in the recipe book. You can buy the cookbook at the Heritage Days Festival at the CBC tent and at the Edmonton
Organic Pineapple Recipe Pineapple Bread Pudding | Edward & Sons ...
Second place at UNFI West for best recipe in their Pineapple Concoction contest. Here is her winning entry featuring Native Forest® Organic Pineapple :
Recipe for a baked pineapple bread pudding using crushed pineapple and pecans.
Ingredients:
1/2 cup butter or margarine, softened 1 cup organic sugar 1/2 teaspoon organic ground cinnamon 4 organic eggs 1 can Native Forest® Organic Pineapple , drained (14 ounces) 2 cups French bread cubes (about 1/2-inch pieces) 1/4 cup organic chopped pecansPreparation:
In a large bowl with mixer on medium speed, beat butter, sugar and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into a greased 1 1/2-quart casserole. Bake in a preheated 350° oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
@ & your banana bread modified to have flaxseed meal & organic dark chocolate chips (thanks for the recipes) 
Healthy Lunch Recipes: Italian Ribollita (Vegetable and Bread Soup) Organic Bread Recipes - Bookshelf
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