October 8th, 2013
During Feast Portland, a few new friends joined us at our founder’s (Chuck’s) farms. Some folks from Bon Appetit, Edible Queens, and Sommer from A Spicy Perspective toured around the farms and stayed for a bite to eat at our founder’s winery. And, who better to lead the tour than Chuck himself?
We started the tour with a map of all the land in the Willamette Valley highlighting all the acres of farmland turned into organic. Then, we all ventured through his organic dairies, greenhouses, winery and so much more. We finished the tour at the winery where we stopped to sample some Rosé and delicious recipes our Research and Development kitchen whipped up.
These recipes were just too tasty to not share with the rest of the world, so we thought we’d show you here. We hope you enjoy!
Makes about 1 1/2 cups
Combine ingredients in a blender and blend until smooth.
Makes about two cups
Combine bisque, cream cheese, garlic powder, lemon juice and Cayenne in a blender or food processor and blend until smooth, scraping down as needed. Pour the mixture into a bowl and stir in the bacon and scallions. Refrigerate for at least one hour before serving.
*The scallions can also be done under a broiler: Turn the broiler on high and move a rack to the top. Line a cookie sheet with foil. Trim the roots and any limp stalks off the scallions and spread them in a single layer on the cookie sheet. Lightly spray both sides with oil and place under broiler for 3-5 minutes, or until they start to color. Flip and repeat with the other side. Remove from oven and allow to cool before adding them to the dip.
Have you experimented with our bisques? Do tell! We’re always blown away with how creative you all can get.