Andrew Turner has spent more than 20 years training with such influential chefs as Joachim Splichal and Alain Ducasse, both of whom became mentors. With their foundation, and his experiences cooking in places as varied as the South of France, New York, Vermont, and Los Angeles, Andrew formed his own individual approach to cooking. Now, eager to marry his love of food and wine and enjoy a high quality of life, Andrew lives in Oregon’s Willamette Valley and hosts the Web-based wine-and-food-pairing show Northwest Bounty.
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Cooking inspiration can come from anywhere. When it comes to dinner, it’s usually a collection of the day’s events that turn into a craving. One day recently, as I arrived at the West Linn farmers’ market, I already knew the wine that I was planning to serve that night and the style of dish I was going to cook. How that came together, and the exact ingredients, were left to the market to fill in.
It all started as I was leaving for work that morning and noticed that my beloved fig tree is once again alive, awake, and standing proud basking in the early summer sun. This immediately flooded my mind with memories of the French Riviera. I had also just run across a very unique and utterly delicious rosé from Italy’s Montepulciano d’Abruzzo region. This was not a wimpish rosé, but one that begged to be paired with bold flavors. Its flavors dance from tart cranberry to perfectly ripe raspberries, with a mouthwatering dose of pink grapefruit tossed in.
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