http://doubletreegreen.com/cuisine/blog Culinary Sat, 15 May 2010 18:34:31 +0000 http://backend.userland.com/rss092 en  A recent lunch the kitchen prepared was a trio plate. The lunch included a spinach salad and a mixed berry cobbler for dessert. The spinach salad was served in a bowl-shaped crouton. It was tossed with a homemade raspberry vinaigrette. To finish we topped it with organic strawberries, creamy Rogue Blue cheese, ... http://doubletreegreen.com/cuisine/blog/?p=219 This year's Mother's Day brunch will include: Waffle station with fresh toppings Saute station featuring cooked to order omelets. Carving station featuring Pit Ham with a Five Spice and Honey Glaze, Cracked Pepper Roasted Striploinof Beef with rosemary demiglaze served with creamed horseradish, a variety of local mustards,and Artisan breads and rolls Au Gratin ... http://doubletreegreen.com/cuisine/blog/?p=226 [caption id="attachment_209" align="alignnone" width="300" caption="Dungeness Crab and Wild Columbia River Salmon Cakes"][/caption] The Executive Chef Steven Ward had the privilege of  being asked to do a demo at the Better Living Show at the Expo Center, and Sous Chef Michelle Girard went with him. Chef came up with the menu which was ... http://doubletreegreen.com/cuisine/blog/?p=208    Here at the DoubleTree Portland we prefer to partner with businesses and companies that have similar goals in mind. When we are making  decisions on the products we use, we focus on the triple bottom line; People, Profit, Planet.  Weighing out how these things will affect not only our operation but also ... http://doubletreegreen.com/cuisine/blog/?p=189  I have the pleasure of doing wine and chocolate "pairings" at the hotel and I love doing them. It gives me the opportunity to talk about some of my favorite things including this fantastic city we live in! One of the great things about living in the Northwest is all ... http://doubletreegreen.com/cuisine/blog/?p=154 So on one of my trips out and about I ran into Peak Forest Fruit, a mushroom foraging business out of Banks. They brought us some beautiful chanterelles and WOW they are nice!!!. As a culinary team we will use them in all kinds of different ways. They will be fantastic in a ... http://doubletreegreen.com/cuisine/blog/?p=114 One of the fantastic sustainable practices is buying produce at the height of the season and processing it to meet our needs. As well as being sustainable it gives us the ability to offer the best possible tasting products to our guests which is what it is all about. This ... http://doubletreegreen.com/cuisine/blog/?p=88