#ThursdayToursPDX {Feast Founders}

In just over one month Food Blogger Christmas will commence in Portland, Oregon September 17th-20th!! #FeastPDX is one of the leading food festivals in the country and brings together some of the best chefs, artisans and wineries in the country! Passionate about amazing food, the culinary experience and the City of Roses Feast was founded by Carrie Welch and Mike Thelin in 2012.

Carrie Welch is the epitome of a Girl Boss!! Before founding Feast and opening food PR firm Little Green Pickle she was the Vice President of the Food Network in New York City. Right, that Food Network. She was even named one of the coolest people in food! And the truth of the matter is that she is the coolest - super nice, always fun and really, really smart.

Erin and I both feel so honored to have Carrie and Mike sharing their favorite Feast events for #ThursdayToursPDX!! Be sure to stop by Bakery Bingo for Mike's picks!

Recipe { B.L.T.P.}

We are already a third of the way through August - the nights are cooler, the mornings crisper and the tomatoes are juicier!! As summer ends we are rewarded with perfectly ripened tomatoes that star in salads, are canned for winter sauces and soups, or even eaten over the sink to keep the dribbles of your summer whites.  Most importantly, it means B.L.T. season!

Possibly the most famous sandwich in America, the B.L.T. is all about the ingredients. Variations can include pork belly, the addition of avocados or cheeses. Inspired by the produce at the Farmer's Market in the neighborhood I decided to pick up peaches in addition to the lettuce, basil and tomatoes. 

Bread: For me the bread must be white and a traditional loaf from the grocery store. It should be toasted and crunchy. 
Mayo: You are either on team mayo or you aren't. I am on team mayo. For this version I decided to doctor up (my mother's phrase) some Best Foods with fresh basil, minced garlic and sea salt. 
Bacon: Thick cut is the only cut. While I was tempted by the maple variety I went for a classic pepper bacon. 
Lettuce: The middle sister of the sandwich has two very important, but not so flavorful, responsibilities for a great BLT - crunch and shield. A crisp romaine offers a necessary contrast to juicy tomatoes and meaty bacon. It also provides a barrier for one piece of bread from the tomatoes, helping prevent a soggy sammy situation. 

Tomato: The real star of the show, tomatoes must be fresh, in season and perfectly ripened. I opted for the low-cost, full flavor early girl due to her size, beautiful color and depth of flavor. 
Peach: Thinly sliced and extremely fresh, fresh peach adds a sweetness that contrasts the peppery bacon and compliments the tomato.

B.L.T.P.

Makes 2 Sandwiches

4 Slices White Bread

10 Slices Thick Cut Pepper Bacon

2 Ripe Tomatoes, Early Girl or Roma

2 Pieces Romaine Lettuce

1/2 Fresh Peach, Sliced Thinly

4 TBS Good Mayo

1 Clove Garlic, Minced

6 Fresh Basil Leaves, Chopped

1 TSP Salt

1. In a small bowl combined the mayo, garlic, basil leaves and salt. Refridgerate.

2. Pan fry or bake the bacon until crispy but not over cooked.

3. Toast the bread. Spread the desired amount of basil mayo on each piece of bread. Layer the tomato, romaine, bacon and peach.

Recipes {Strawberry Oregon-Italian Soda}

Growing up, my favorite restaurant was a tea shop that served salads, soups and the most amazing sandwiches. The soup special changed daily but it was always clam chowder on Fridays - a classic for a reason. With crisp linens, vintage china and flowers on the table I trust it was here that I first discovered my love for a good lunch date. On special occassions my dad would take me there on a school day and, if I was REALLY well behaved, my mom would take us during summer break. I was extra lucky and had a birthday tea party there. 

One of my fondest memories from this tea house was the Italian sodas. A fizzy drink with a fruit flavor and topped with whipped cream! And it came in a fancy glass. When Oregon Specialty Fruit offered to send me their new Pourable Fruit Topping I knew exactly what I wanted to make - Italian sodas!! And I must say that chunks of Oregon strawberries are far superior to the artifically flavored corn syrup based flavoring from my childhood! To bring it to an even more adult level I decided to include some Crater Lake Vodka  - what can I say? I like a theme!

Strawberry Oregon-Italian Soda

Serves 2

2 TBS Oregon Specialty Fruit's Pourable Fruit - Strawberry

1 Can Sparkling Water (La Croix is my favorite!)

3 Ounces Vodka (optional)

Whipped Cream

1. In a high-ball glass add one tablespoon of Oregon Specialty Fruit's Strawberry Pourable Fruit. Repeat in a second high-ball glass. Fill both glasses with ice.

2. Add 1.5 ounces of vodka to each cocktail. Top off with sparkling water.

3. Top with whipped cream. Use a straw to mix while drinking.

InPDX {Salt Block Cooking Class}

Salt Block Cooking by Mark Bitterman

If you have been stopping by Martha Chartreuse for awhile you know that I am a big fan of Instagram! It really is how I discover so many amazing spots, bloggers and creators. Not so long ago The Meadow hosted an Instagram giveaway for two tickets to a Master's Salt Block Cooking Class with Mark Bitterman. I was the lucky winner and had the great pleasure of attending the class with my friend R!

I have always been fascinated, and intimidated, by salt block cooking, but this intimate class allowed for plenty questions, well-rounded insight and delicious food. Because the best way to experience a kitchen gadget is through eating!! 

Delicious, fresh figs served on a salt block.

You are probably wondering what exactly salt block cooking is. My mother certainly was when I was texting her photos of the class. Essentially, it is the use of a specialized salt product for the cooking, preparation and presentation of food. Really, you should just check out this great article from Splendid Kitchen for a more comprehensive overview. I did learn a lot of amazing things though...