Abigael

I would like to introduce my new Sous Chef, Abigael Birrell! She comes to us from Carmelita's in Seattle and was the former Executive Chef of the Candle Café in New York City. She brings to us a wealth of new ideas and technical knowledge, as well as a passion for local cuisine and commitment to excellence. I couldn't be happier about her decision to join us; we go together like strawberries and rhubarb!

This week, Abigael and I went on a wine tasting tour with our wine representative, Pete from Noble Wines, along with some other industry folk. It is hard to describe the kind of "work" this was for us. It was quite an endurance test, that's for sure! We went to eight different wineries in two days, and boy is my palate tired! I personally learned a lot about Oregon Pinots and how much I love them! We were also shown different techniques used to achieve optimum flavors, from oak barreling to the use of stainless barrels. Like in cooking, there are countless interpretations of "the rules", when to follow them and when to break them!

Speaking of fermentation, Sandor Katz is coming to db on June 4th to speak about his book, Wild Fermentation. We will be making a special meal of fermented foods from bread and chocolate, to beer and cheese! Details will be posted on the Café website soon, so stay tuned! Meanwhile, take a look at his website: www.wildfermentation.com/

Cheers!
- Chef Janay