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Episode 3 Jenn Louis and Padron Peppers

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Manage episode 184324301 series 1482565
Content provided by BlogTalkRadio.com and PDX Food Stories. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BlogTalkRadio.com and PDX Food Stories or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant. Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.
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9 episodes

Artwork
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Manage episode 184324301 series 1482565
Content provided by BlogTalkRadio.com and PDX Food Stories. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BlogTalkRadio.com and PDX Food Stories or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant. Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.
  continue reading

9 episodes

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