I finally got to host our Toro Bravo cook the book party last night (check out the first, second and third here) and it was really nice to do it in my newly remodeled kitchen. My kitchen has been pretty much done since early November but there were a couple final details and now it's complete! It's a beauty and I'm going to post about it here soon. I couldn't be happier with it. My friends Brian McVay, Clarence Jacobs and Rude Graves of St. Johns Design Build are so incredibly talented. And you'll know they're good people when I tell you this -- I was genuinely sad to see them go when my kitchen was complete. I truly enjoyed the entire remodel process and having those awesome fellows in my home. I miss having them see me in my pajamas. Wink.
It was really, really fun to have a whole bunch of friends packed into my kitchen last night for our fourth eat, drink and be merry cook from book party for Toro Bravo: Stories. Recipes. No Bull. We've now passed the halfway point having cooked 60-plus recipes from the book. I'm guessing we'll complete the book after three more dinners. Quite the feat. We've even started talking about which book we'll cook through next. Potentials discussed: Yottam Ottolenghi'sPlenty, Jerusalem and the Pok Pok cookbook. I mentioned that I'd love to cook through a comprehensive Southeast Asian cookbook. Unfortunately I think Pok Pok requires a bit more pantry building than our group is up for.
Another sweet thing -- Shane Welch founder of Brooklyn's Six Point Brewery recently moved to Portland and he gifted us (he's friends with my friend and contractor mentioned above -- Brian McVay) some of his Bengali IPA for the party which is super tasty. Really sweet of him. We also poured a lot of cava, various Spanish wines and we drank some of my early plum wine that I pulled off over the weekend while racking it. So crisp and tasty.
Anyway, I'll let the photos tell the tale as usual. Happy 2015! I hope you've been cooking and eating well. I bet you have.
Toro Bravo: Stories. Recipes. No Bull. dinner party menu
Toro Martini and Fried Anchovies, Fennel and Lemon with Romesco Gazpacho Charred Bread with Chanterelles in Sherry Cream Chard and Eggs Chicken and Clams Cataplana Lamb Ragu with Eggplant French Kisses and Pickled Beets and cheeses Sherry Chicken Liver Mousse Apple and Pear Clafoutis
NO ONE in Portland is carrying fresh anchovies at the moment so the super sweet John Gorham gave me a pound from Toro for the Fried Anchovies, Fennel and Lemon dish from the book.
They were deeeeelcious with Toro's romesco.
We started the night off right with my piping hot anchovies and chilled Toro Martinis. Not too shabby.
Next up was Nancy's super yummy Toro gazpacho.
Really nice to have so many friends around the kitchen table.
Alec charring the bread for...
Toro's Charred Bread with Chanterelles in Sherry Cream.
Dana cooking up Toro's...
Chard and Eggs.
Sara and I in our animal shirt finery -- giraffes and stags.
Loly and Faulkner cooking up Toro's Chicken and Clams Cataplana.
Soooooo good! With Olympic Provisions cured meats.
Left to right: Loly, Nancy, Faulkner and Jim. The best.
Super Tasty Six Point Bengali IPA. YUM!
Tom and Heather's (just engaged!!) deeeelicious Lamb Ragu with Eggplant.
Chris assembling Toro's French Kisses -- foei gras torchon stuffed brandy-soaked prunes. Perfect.
Tom overseeing. He approves.
Dana and Oliver's apple and pear clafoutis. Mmmmm.
Aaaand the final dessert plate -- Sara's sherry chicken liver mousse, Chris's French Kisses and Spanish cheeses. We are so lucky.
Cheers to 2015! I hope you are in good company and having a fine time of it.