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9781580088305

Paley's Place Cookbook : Recipes and Stories from the Pacific Northwest

by
  • ISBN13:

    9781580088305

  • ISBN10:

    1580088309

  • Format: Hardcover
  • Copyright: 2008-10-01
  • Publisher: Random House Inc
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Summary

Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. Stories of the farmers, fishers, and foragers that supply Paley with ingredients showcase the region's culinary riches. Illustrated.

Author Biography

Vitaly Paley and Kimberly Paley opened Paley's Place Bistro and Bar in Portland, Oregon in 1995. Vitaly is a Russian-born, French-trained chef whose work at Paley's Place garnered him the James Beard Foundation's award for Best Chef: Pacific Northwest in 2005. Kimberly manages the restaurant and runs its wine program. Paley's Place has been featured in the New York Times, Gourmet, Bon AppTtit, USA Today, and many other publications, and is consistently ranked in national top 100 restaurant lists.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Close to Home: Cooking in the Pacific Northwest
by Vitaly Paley
 
The story of Paley's Place began in New York,   where Kimberly and I met. She was a dancer who had come from California to study at the Martha Graham School. Born in Russia, I had come to New York as a teenager and now, in the eighties, was studying music at Juilliard. Like many of our friends, we subsidized our art by working in the food world, and we met when we were both managers for a dinner cruise company. One July Fourth—the 100th birthday of the Statue of Liberty—when our work was done for the night, we wound up making out in the shadows of the torch the old Dame held high. We remember fireworks.
 
Looking back, we think we chose food over art, but perhaps it was fate, and food chose us. I went to the French Culinary Institute in New York, and together we moved to France to work and learn together at a Michelin-starred restaurant called Au Moulin de la Gorce, near Limoges. Back in New York, we worked with the best, including Tom Valenti at Alison on Dominick, David Bouley of Bouley, Michael Romano and Danny Meyer of Union Square Café, and David and Karen Waltuck of Chanterelle. Kimberly studied with Kevin Zraly at Windows on the World, Andrea Immer, and master sommelier Roger Dagorn.
 
But it was in our tiny Bleecker Street apartment that our vision for the restaurant that would become Paley's Place began to shape itself. In the spirit of collaboration that we still share, we invited friends and family to dinners—and not just any dinners. On each occasion, we created experiences that reflected whatever inspired us about a particular menu. We wrote invitations, specifying a dress code for the evening—informal or jacket and tie. Kimberly's hospitality was unstinting, her eye for detail meticulous. She set the stage, making menus by hand and dressing the table with silverware arranged face down, as she learned to do in France and as she still does in the restaurant. If I plucked basil from clay pots on the fire escape, Kimberly described it on the menu as "local," a nod to the lessons we learned in France and a sweet gesture toward our yet-unwritten future in Portland, in the cool, open West.
 
After one summer too many in hot, airless, underground restaurant kitchens (me) and coping with the behind-the-scenes madness of restaurant dining rooms (Kimberly), we sold our apartment on Bleecker Street, packed up, and left New York knowing two things: we wanted our own restaurant, and we wanted it to be in Oregon.
 
Oregon reminded us of France, where ingredients are stars. In New York's kitchens, I saw you could get anything at any time. I also noticed that not much came from close by. While Kimberly and I didn't necessarily want ours to be a French restaurant, we knew we wanted to sustain what we learned in France about being closer to the sources of food. In Portland, we see not only where food comes from, but who grows it. Here, our food is shaped by connections with people and the ingredients they bring to the restaurant's door—mushrooms, potatoes, truffles, chestnuts. A signature reference on our menu to "George's Gathered Greens" (page 60) doesn't refer to the chef, but to the farmer, George Weppler.
 
In anticipation of moving to Oregon, we had already made connections with winemakers Ken Wright (then of Panther Creek and now of Ken Wright Cellars) and Russ Raney of Evesham Wood. Once here, we discovered food producers—like George Weppler and cheesemaker Pierre Kolish of Juniper Grove Farm in Redmond—who we feel are visionaries.
 
Over the years since we opened Paley's Place, we have come to feel that we have not just created a restaurant, but are participating in a bigger movement to establish the uniqueness of Oregon, a region that has figured out how to sustain the integrity of its agricultural traditions. Unl

Excerpted from The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest by Vitaly Paley, Kimberly Paley, Robert Reynolds
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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