Farm to Table with Chef Justin Bentley Reed

After many Chef travels, I never thought for a moment I would open a restaurant in a small town. when I looked in the mirror, I only saw Bright city lights and glamorous cocktail parties on the horizon. But here I stand, after some twists of fate and some marvelous divine intervention! I had the extreme privilege of catering the C.G. Historical Society's fundraiser Wed. night at the C.G. theater. and had quite a wonderful time of it! There may be a spot for me after all, out here in the wilderness! I find myself, The "Chef" that volunteers at his local churches, feeds your kids when their off at college ( through Newman Center) helps out the March of Dimes, voices support at the local radio station, creates new jobs, inspires people, educates people and works with local farmers, and Even chats with your grandmother at the local historical society Fundraiser.

Apples Are in season, so please stay tuned for some apple recipes!!! try my apple foam!! on this Mojito -rita I concocted using granny smith apples here on the golf course.. simple syrup, spinach, peeled apples, and cream!

Halloween is right around the corner!!! Booking parties today!!!

Thanks to Marty Tramaine and Hop Valley Brewing company for participating in this years Signature Chef Auction!

Thanks to Mike and Diane for a wonderful Season!!!

ah a year of food pics, time to retire these "old style " presentations, whats new? Ill be working on Bright colors, powders nage's, schmeers, as well as, savory toulies, nest's, flatbreads, lavash, naans and Tapas. yup 10 year old stuff. Old school with quilted roots.....

The Peking garden Hong Kong!

2nd annual signature chef’s auction Tuesday, October 4, 2011 Valley River Inn 6:00 PM Signature Dish Sampling, Wine Tasting, Silent Auction 7:30 PM Dessert Auction and Live Chef’s Auction We would like to invite you to participate in the 1st Anniversary March of Dimes Signature Chefs Auction. This gourmet event will be held on Tuesday, October 4, 2011 at the Valley River Inn starting at 6:00pm. This exclusive evening features you, our signature chef, pre-paring your favorite dish for our appreciative guests to savor. The silent and live auctions feature one-of-a-kind culinary experiences with the participating chefs and wineries. Further enhancing the auc-tion are travel packages excursions and entertainment opportunities and most spectacular: select packages donated by the evening’s sig-nature chefs. Signature Chefs auction has helped raise over $1.3 million in Oregon to support our mission: improving the health of babies by preventing birth defects, premature birth and infant mortali

The american Oyster! pacific northwest oysters are amazing! recomended Shigoku, from willapa Bay Washington, Beausoleil, from new brunswick, Canada and Island sweetwaters, from Tomales bay California. Vavorite, way to eat them, Lemon, shallot, tabasco ,white wine vinegar, Kosher salt, fresh cracked pepper. old school . blend and spoon over a raw delicious morsel of the sea!

This is a small shop in down town Hong Kong specializing in Congee, a rice porredge that the chinese love to eat for breakfast or late night, here our cousin Ken-te and his wife May and and cousin goeorge taking the photo, have brought us to one of the oldest and most famous. the conee was beyond delicious! above is me sampling a sweet wheat sugar snack at a 1000 year old fishing village named Tai-O in the adjacent island of Lanatau.

Hello world, I would just like to add a new character to the list, Forager and Chef Jonathan Strand!! we will be exploring this week, Spring oregon mushroom picking!