Andina

Andina is packed tonight, and the drum player is loud. I have stuffed sugar cane in my ears and we are watching the kitchen while waiting for our table.
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Beast: course lv

Michelle went to the bathroom, so I took her chestnut and Armagnac souffle with whipped creme fraiche and praline and added it to my collection. I also drank her vin Santo. Ho ho ho
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Watching the kitchen prep dessert.
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Beast: course lll

Braised local rabbit, whole grain mustard creme fraiche, egg noodles, roasted baby carrots and Brussels sprouts.
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Michelle has quail egg in her hair but I am not going to tell her.
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Beast: course ll

Charcuterie plate: foie gras bon bon with sauternes gelee, steak tartare and quail egg toast, chicken liver mousse with cassis house cracker, pork liver and prune and green peppercorn house pate.
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Beast: course l

Lamb and lentil soup with pecorino and argan oil.
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Guess where we are...

Yup, that's Naomi all right.
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The sandwich man can

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Roast beef with cheddar, sweet onions, and horseradish. Omg.
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Bunk sandwiches

Tommy habetz talked to me. I feel all fluttery.
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There is an elf shopping in zupan's too! We are in good company.
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Michelle is actually doing her thanksgiving shopping on thanksgiving.
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Portland City Grill on a sunny, winter day.

The Nines desserts are amazing... the blondie is Jen and my favorite... she scored the recipe to make at Thanksgiving.

At the Nines again! I might have to say its the best Happy Hour in Portland... now that they have recently changed their bar menu! We have had the Wagyu Beef Slider, Lobster Hot Pocket, Foie Gras PB&G, Crab Bloody Mary, and Scallop Ceviche... the best part is that all were under $4! Even the wine is only $5 a glass.

Portland Farmers Market FEASTIVAL!

Making potato latkes with mom at Taste the Place. Add a dollop of Jacob's Creamery sour cream and some homemade applesauce...delicious.
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Anella has a new friend who happens to be a quail roasted with Comté on a ragout of flageolet beans with chicken livers and preserved lemon.

A french classic... pommes frites and mussels with leeks and apples in a curry-cider fumet.

First and second courses have arrived... sweet bread salad on a bed of savoy cabbage with apples and bacon (of course my favorite)... rind cheese salad, ham wrapped sardines, and the classic french onion soup.

A fabulous beginning... Cremant du Jura, Hood Canal Oysters contrasted with a spicy sausage.

Well the lutefisk tv dinner didn't hold us over... so we decided to go to try Le Pichet a cute French restaurant on the outskirts of Pike Market.

Yum.... lutefisk TV dinner.... maybe we should cancel our reservation at Le Pichet.

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Eli and I met Ivar and we shared fish and chips...

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Layered crepes with candied spaghetti sqaush (provided a perfect crunch) with a pomegranate reduction.