Braised Celery, Bagna Cauda, Shaved Grana Padano, and Baguette fried in Olive Oil
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Braised Celery, Bagna Cauda, Shaved Grana Padano, and Baguette fried in Olive Oil
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Braised Celery, Bagna Cauda, Shaved Grana Padano, and Baguette fried in Olive Oil
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Cured and Roasted Pork Belly, Cabbage-Apple Salad, Arbequina California Olive Oil, Dijon Mustard, Wholegrain Mustard, and Champagne Vinegar
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Cured and Roasted Pork Belly, Cabbage-Apple Salad, Arbequina California Olive Oil, Dijon Mustard, Wholegrain Mustard, and Champagne Vinegar
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Cured and Roasted Pork Belly, Cabbage-Apple Salad, Arbequina California Olive Oil, Dijon Mustard, Wholegrain Mustard, and Champagne Vinegar
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Orange Salad, Celery, Manzanilla Olives, Tarragon, and Chevre
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Orange Salad, Celery, Manzanilla Olives, Tarragon, and Chevre
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Orange Salad, Celery, Manzanilla Olives, Tarragon, and Chevre
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Orange Salad, Celery, Manzanilla Olives, Tarragon, and Chevre
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Steamed Manila Clams, House-made Fresh Chorizo, Parsley, Chives, and Oregano
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Steamed Manila Clams, House-made Fresh Chorizo, Parsley, Chives, and Oregano
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Steamed Manila Clams, House-made Fresh Chorizo, Parsley, Chives, and Oregano
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Chef Alex Yoder of Olympic Provisions – Portland, OR
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Chef Alex Yoder of Olympic Provisions – Portland, OR
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Chef Alex Yoder and his team at Olympic Provisions – Portland, OR
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Olympic Provisions – Portland, OR
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Olympic Provisions – Portland, OR
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Olympic Provisions – Portland, OR
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Chef Alex Yoder of Olympic Provisions - Portland, OR
Photo: Antoinette Bruno, Francoise Villeneuve | April 2011
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