I wasn’t prepared for the magnitude of the event I attended on Sunday, March 14, 2010. However, I’m no stranger to McMinnville, Oregon, and am well aware of its importance in our state’s wine and culinary history.
The sheer numbers of exhibitors were a welcome sight but a bit overwhelming. Especially heartening to see were the many newer and smaller purveyors of food and wine.
In Oregon, we’ve got the best of two worlds.
Wine lover? How ’bout some world-class pinot noir? Prefer white? No sweat. We’ve also got pinot gris that’ll knock your socks off.
And what if you’re into beer? Well, besides great wine, we have GREAT beer.
Turns out that Oregon has more breweries per capita than any other state [...]
Mustards and Worcestershire sauce are always on hand in our house but I couldn’t resist the idea of making my own. This mustard is fiery and capable however it mellows as it ages. Both recipes recommend storing in the refrigerator with a shelf life of 6 months for the mustard and up to 8 months for the Worcestershire sauce.
The Worcestershire alone is amazingly complex. Now – good as it is, will you ever want commercially made sauce again?
Vic and I were served this dish as an appetizer at The Brewer’s Art in Baltimore some years ago. It impressed us so much that we asked for the recipe. No dice! Realizing that steaming these ingredients wouldn’t be too difficult to re-create, we then begged for advice on which ale to use. A Belgian White was the curt reply. We dined at this well-known Baltimore spot frequently and surly service was never the norm. As a matter of fact, when creating the link to their site for this article, I learned that Esquire magazine had named them the #1 bar in America. For the record, Portland’s Horse Brass Pub was #5.
