Portland is full of fresh produce that you can find at the local farmers market. Kick up your flavor profile with seasonal fruits, local honey, wild mushrooms, organic squash, and pasture-raised meats.
2 cups all-purpose flour
1½ tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
2 cups milk
2 tbsp. melted butter, for batter
2 pints blueberries
1 pint maple syrup
1 stick butter, for cooking & topping
1 pint strawberries
1 pint blackberries
1 pint raspberries
1 bag maple granola
1 quart whole milk yogurt
¼ cup local honey
Measure the flour, baking powder, baking soda, and salt. Mix all dry ingredients together in a large bowl. Add eggs and milk to the bowl. Whisk until just combined.
Melt 2 tbsp. of butter in a small microwave-safe bowl. Add butter to the batter and mix until incorporated. Let the batter rest for 15-20 minutes. Chef Tip: Try not to overmix — you’ll get fluffier pancakes in the end.
Turn on the stovetop to medium-low heat. Add a small dab of butter to the frying pan to coat. Use a ¼ cup measure to scoop the batter into the frying pan. Add blueberries on top of each pancake before flipping. Wait to flip each pancake until bubbles appear throughout. Then flip and cook until golden-brown.
Top each pancake with butter and maple syrup.
Rinse strawberries, blackberries, and raspberries. Slice to desired size. Chef Tip: You can use any mix of seasonal fruits from the market instead.
Mix ¼ cup of local honey into the yogurt, or sweeten to taste.
Start building your own bowl. Scoop out the honey yogurt into a bowl, then add as much fruit and granola as you want.
Finish off your custom bowl with a drizzle of honey.
3 lbs. chicken thighs
1 qt. chicken stock
5 sprigs thyme
3 shallots
2 cloves garlic
2 lbs. wild mushrooms
3 lemons, sliced
1 lb. dried egg noodles
1 stick butter
½ cup grated parmesan
Olive oil
Parsley
Salt, to taste
2 heads butter lettuce
½ cup toasted sunflower seeds
2 tbsp. olive oil
1 shallot
¼ cup chives
1 bunch tarragon
1 bunch parsley
1/4 cup buttermilk
1/2 cup mayonnaise
Salt, to taste
Pepper, to taste
Chop mushrooms into little cubes. Mince garlic and shallots into tiny pieces. Strip thyme leaves off the stem. Chop some parsley for garnish and cut lemons into thin slices.
Prepare chicken thighs for braising by patting the skin dry with a paper towel. Sear chicken (skin side down) on medium heat in a large sauté pan with olive oil. After 4-5 minutes, flip chicken and sear the other side for 4-5 minutes until golden-brown. Remove chicken from pan.
Return pan to heat, then add a little more olive oil and the mushrooms. Cook until lightly caramelized. Add garlic, shallots, and thyme to the mushrooms and sauté until garlic is lightly toasted. Then add chicken stock, chicken (skin side up), and lemon slices to the pan. Bring to a boil. Once it's boiling, transfer everything to an oven-safe baking dish and braise at 325° F for 40-45 minutes.
While it’s baking, bring a large pan of salted water to boil. Add egg noodles and cook for 8-10 minutes. Strain the noodles, reserving some of the water. Toss noodles with up to a ½ cup of reserved water, butter, and grated parmesan.
Top noodles with chicken, mushroom braise, parmesan cheese, and parsley.
For the dressing, cut chives into small slices and mince the shallot. In a small bowl, combine the buttermilk, mayonnaise, shallot, chives, olive oil, salt, and pepper.
For the salad, chop lettuce into bite-sized pieces. Strip tarragon and parsley leaves off their stem and chop. Then toss all three together in a salad bowl with the dressing. Top with toasted sunflower seeds.
2 lbs. Flat Iron Steak
2 pt. cherry red tomatoes
1 bunch spring onions
1 bunch basil
¼ cup olive oil
Aged balsamic vinegar
Salt, to taste
Black pepper, to taste
3 lbs. summer squash
3 ears of sweet corn
1 cup Marcona almonds
¼ lb. arugula
1 bunch mint
1 bunch tarragon
1 bunch parsley
1 lemon
1 baguette, for grilled croutons
1 whole garlic bulb, peeled
Olive oil, to taste
Salt, to taste
Black pepper, to taste
Chop spring onions and then drizzle them with olive oil and salt. Grill spring onions on medium-high heat until tender.
Cut cherry red tomatoes into halves. Mix tomatoes with balsamic vinegar, olive oil, salt, and basil. Let tomatoes marinate.
Season steak with salt and pepper. Grill steak on medium-high heat for 5-6 minutes per side. Remove steak from grill and let it rest for 5-10 minutes before slicing.
Top steak with spring onions and marinated cherry tomatoes.
Cut squash into planks. Drizzle squash with olive oil, salt and pepper. Place squash and corn ears on a medium-high heat grill. Grill squash on one side to give it a little char. Grill corn on all sides, rotating every few minutes.
Split baguette in half, then drizzle with olive oil and salt. Grill baguette until well-toasted and then remove baguette from grill. Scrape grilled baguette with fresh garlic cloves and tear into crouton-sized pieces.
Remove squash and corn from grill. Cut corn off the cob. Slice squash into chunks and place into mixing bowl with corn. Roughly chop the arugula, mint, tarragon, and parsley. Toss squash and corn with baguette croutons, arugula, mint, tarragon, parsley, almonds, lemon, olive oil, and salt.
Exclusive to this resort, all of Chef Karl’s recipe cards are provided in your suite’s kitchen for you to use and enjoy. In a walkable city like Portland, these recipes are great ways to fuel yourself for the days of exploration ahead of you.
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