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Portland Round Up
Chef Alex Yoder of Portland, OR's Olympic Provisions was born in Portland to a family that loved cooking. He inherited a love of food and the outdoors. He went on to study Sociology at Southern Oregon University in Ashland, Oregon. While in college, Yoder worked part time at a French restaurant as a dishwasher, prep cook, and waiter. Eventually he dropped out of college and started cooking full time. When he moved back to Portland from Ashland he worked under Chef Kevin Gibson and Sous Chef Elias Cairo at Castagna. Yoder has spent the last decade cooking in restaurants heavily influenced by French, Italian, and Spanish cuisine. He worked as sous chef at Portland's bustling Clyde Common before taking the role of executive chef at Olympic Provisions.
Portland Chef Andy Ricker is the mind behind Pok Pok and Ping. He recently invaded New York with a wing joint, bringing with him from Portland the famous chicken wings that started his first restaurant, Pok Pok. In 2011, he won the James Beard Award for Best Chef Northwest. His meticulous research into traditional Thai dishes has taken him on an exciting journey away from the Thai-for-Americans mainstay here in the USA and we can't wait to join him.
Cabbage Apple Salad From Chef Alex Yoder Of Olympic Provisions - Portland, Or
By Portland Round Up
INGREDIENTS:2 Granny Smith apples, cut into batons
Juice of 1 lemon
1 green cabbage, shredded as though for coleslaw
1 shallot, minced
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
¼ cup Arbequina olive oil
¼ cup vegetable oil
Champagne vinegar
Salt and freshly ground black pepper
INSTRUCTIONS:METHOD:
Soak the apple batons in the lemon juice. Put the cabbage, shallot, mustards, olive oil, vegetable oil, vinegar, salt and pepper and apples in a mixing bowl and toss thoroughly to combine. The salad should be rather spicy from the mustards and also tart from the vinegar.
Adapted by StarChefs.com
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Round out the meal: Roasted Tesa
Beverage Pairing:An off-dry Riesling
