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Q&A: Chef Berkeley Braden

Chef Berkeley Braden, a self-employed chef and caterer in Portland, Oregon since 2001 was one of our first customers at Gilded Greens. His menus inspired by the Pacific Northwest can be found in corporate catering, restaurant consultation, and culinary services for private events large and small.
What is one of the first things you remember cooking?
Ice cream casserole, and grilled London broil steak when I was 12 years old or so.
 
Tell us about one dish you made recently that you are super excited about.
Fortunately I get to cook and play with new dishes non stop since I’m always doing new menus for events.  One dish that I’ve done recently that I and clients have really liked is charred grapes with green curry mayo, shiso micros, shallots and peanuts.  I’ve played around quite a bit with this in about 4-5 iterations over the last month or so.
What’s one food trend right now you could do without?
Having too much of a story behind your food. I don’t care about your grandmother or whatever convoluted BS you came up with to make your food sound like more than what it is.  Just cook tasty food give me a sentence or two about what it is and call it good!
 
If you were stuck eating one cut of meat for the rest of your life, what would it be, and why?
It sounds a little played out, but I’d have to say pork belly.  It’s very versatile and I love fat. It has my preferred mix of 50/50 fat and meat.

Q&A: Javier Canteras of Urdaneta

Urdaneta offers traditional and modern tapas on NE Alberta Street. Chef Javier combines family inspired recipes with modern creativity, using local ingredients of the Pacific Northwest. Of all of the microgreens in Portland, we’re glad Urdaneta chooses to work with us!

You have created your own little Spain here in Portland. What is your connection to the Basque country and Madrid?

My mother is from the Basque country and my father is from Madrid. I was born in Bilbao, and grew up with a mix of both old Spain, (central Castilian Spain) and the northern Basque region of Spain. I still have family in both areas, and ultimately its the fundamental background and inspiration for everything I do at Urdaneta. The name Urdaneta itself is my grandfather’s surname, on my Basque side of the family.

Any challenges in creating food from the homeland here in Portland with local ingredients?

This falls somewhere in the mentality of “Cook like the Spaniards cook.” Not being too concerned about recreating Spanish dishes with exact Spanish ingredients, but using what’s available to you and cooking them in the style of Spain. My memories growing up, you got your milk from the guy and his cow down the street, produce came from the local markets, fish was caught that day and bought from the local fishmonger. As a chef I’m lucky enough to live in a part of the country where we have the ability to use that ideology. Yes, we import Spanish cheeses, chorizo, and some specialty ingredients, but we get to highlight our great local fish, meats, and produce, and prepare them in the style of Spain. Using what’s around you, using garlic, pimenton, parsley, good Spanish olive oil, to me that embodies the style of Spanish cooking.

Tell us a bit about the Basque Supper Club.

“I’m Basque and I do a supper club.” BSC started as a pop-up, about four years ago to recreate the experience of being in a Basque txoko. (A members only, gastronomic society.) It stems back to my childhood, when my grandfather would take me to his txoko in the small fishing town of Bermeo. At that point, I experienced some of the best food I had ever had, from a small group of old men who were passionate about cooking and sharing good food. Even though Basque Supper Club has taken on a more modern interpretation of that idea, the roots have always been based on classic Basque ingredients and the concept of sharing good food with good people. Its a ticketed prix fixe menu of good Basque food, with long communal tables, wine pairings, and passwords. Its a really great experience.

If you had to create one pinxto, and eat only that for the rest of your life, would would it be?

My brain goes immediately to a tortilla pintxo with a Spanish tortilla (egg, potato, and onion “omelette”), a little aioli, and fried padron peppers. It seems really simple, but to me there’s a magical combination to those simple flavors and anytime I’m in Spain, I can’t get enough of them.

Images via Urdaneta Facebook

Q&A: Shannon Feltus of Urban Farm Foods

We asked Shannon Feltus of Urban Farm Foods a few questions about cooking, and pop-up dinners. We met Shannon after she contacted us for microgreen product, and we’ve loved working with her ever since. Shannon is a private chef with a farm-to-table minded approach. Purchase tickets to her next dinner, Whole30 Menu Sampler on April 15th through Feastly.

What is one of the first things you remember cooking?
I remember making scrambled eggs and coffee for my Dad at a super young age and feeling really important. In hindsight it was very smart training.

What is your favorite aspect of pop-up dinners?
My favorite aspect of a pop-up dinner is getting the opportunity to showcase my creativity in each meal without having the uncertainty of a brick and mortar in this starting phase of my food journey.

Tell us about one dish you made recently that you are super excited about.
I get really stoked on vegetables. I’m not vegetarian but I’m obsessed with the good things found naturally in veggies so I get excited about how nourishing a colorful plate of grown food can be. It’s very nerdy but my mesquite pickles are my favorite because of the food science it takes to create them.

If you were stuck eating only one vegetable the rest of your life, what would it be?
Hands down it’s tomatoes but only if they are the real deal. Summer sunshine grown goodness in all the varieties. Nothing beats it. Versatile to the max.

Want Portland microgreens for your next pop-up dinner? Contact us today to find out what varieties we have available. 

Photo for Feastly by Aubrie LeGault via Urban Farm Foods Facebook

Gilded Greens in Portland Tribune

Chef’s looking for microgreens in Portland are turning to us for fresh microgreens as explained in this article from February 21, 2018 article that appeared in the Portland Tribune.

Whereas chefs may otherwise order their microgreens along with the rest of their produce delivery, “I show up with the delivery and can answer any question because I grew it myself,” says Gilds.

Thank you to Jennifer Anderson for this write-up. To get microgreens for your restaurant or bar, reach out to us today by emailing us at gildedgreens@gmail.com.

 

Gilded Greens Microgreens at Wildcard PDX Dinner

We’re stoked that Wildcard PDX chose Gilded Greens microgreens for its last dinner at Grand Army Tavern (in the NE Woodlawn neighborhood). Wildcard PDX was created by Isaac Ocejo and “specializes in private dining experiences and events that bring the feeling of community back to food,” with pop-up dinners at local Portland restaurants. Dinners are typically $90 for a 9-course menu with an optional $30 wine pairing with cocktails.

Look for the next Wildcard PDX dinner on January 29th at Grand Army Tavern, where the food and the wallpaper are both beyond Instagrammable. If you need convincing check out these photos by Rabbit Hole Photo.

February Fakeout: Anise Hyssop Microgreen Cocktail

Microgreens can add an earthy and fresh element to cocktails. We mixed up this cocktail in our kitchen using our anise hyssop microgreens. The anise, citrus and bitter/spice in this summery drink come together for a delightful trio of ingredients.

Ingredients
2 ounces of Prairie Organic Vodka
4-5 dashes The Bitter Housewife lime coriander bitters
1/2 lemon wedge
1/4 ounce simple syrup
Gilded Greens anise hyssop microgreens
seltzer water

Directions
Gently muddle a few lime wedges with a very generous pinch of Gilded Greens anise hyssop. Add the vodka, dashes of bitters, simple syrup and ice. Shake for a slow count of ten or until the outside of the shaker frosts up. Strain cocktail into a high ball glass filled with ice. Top with seltzer water and garnish with lemon wheel and anise hyssop.

Cucumber and Micro Radish Salad

Here’s a recipe to use Gilded Greens Hong Vit radish via Microgreens: A Guide to Growing Nutrient-Packed Greens.

This salad great for topping tuna and soba noodle bowls:

  • 2 large cucumbers
  • 3 ounces Gilded Greens Hong Vit radish
  • Sesame Horseradish Vinaigrette (recipe below)

Shave both meet and skin of cucumber with a peeler to make long strings. Toss with Sesame Horseradish Vinaigrette and micro radish. Use on top of Ahi Tuna, other seafood, or soba noodle bowl.

Sesame Horseradish Vinaigrette

  • 1 Shallot
  • 1/3 cup red wine vinegar
  • 1 cup sesame oil
  • 2 tablespoons fresh horseradish

We deliver! Contact us right now and we can deliver Hong Vit radish to you this week!