TASTE Restaurant and Cafes

We received a review in the Seattle Times. Read it here.

Our pastry chef, Elise Fineberg, participated in the Chef in Residence program at the University District Farmers Market on Sept. 15. She sat at the booth answering shoppers questions about cooking, which included everything from how do you make good banana bread to what do you do with a bumper crop of delicata squash. Elise is a transplant from San Francisco and, because she works on Saturdays, she wasn’t familiar with the U-District market. It was a revelation to her when she arrived. “It reminds me of San Francisco,” she said.

The next day, one of the shoppers posted an entry on her blog about having met Elise: blog post. There are a couple of fun comments after the post, so check them out.

Elise shared her nectarine and tomato salsa recipe. It’s not too late to make this salsa, because beautiful tomatoes and nectarines are still available.

TOMATO AND NECTARINE SALSA
MAKES 2 CUPS; SERVES 4-6

Nectarines and tomatoes are a natural combination. Their flavors marry beautifully together for just the right amount of sweetness and acidity. This refreshing salsa is wonderful in the summer atop vanilla ice cream or with a sweet crostini. If you are unable to find Black Ethiopian tomatoes, choose another Heirloom variety that is both sweet and tangy.

1 cup seeded and diced Black Ethiopian tomatoes (or other heirloom tomato)
2 cups yellow nectarines, small diced
2 teaspoons granulated sugar
¼ teaspoon kosher salt
Juice of 1 lime
½ teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped jalapeno (remove seeds before prepping)

Gently combine all ingredients in a large bowl, mixing thoroughly. Cover and refrigerate for at least 30 minutes before serving (to let the flavors marinate). This salsa will keep for one day in the refrigerator if wrapped or covered.

Don’t forget to reserve your spot for the Splash! dinner, featuring Chehalem Winery, at TASTE Restaurant.

Nov. 15, 6 p.m.

Welcome: Willamette Valley Pinot Gris- 2006

Marcona Almond & Goat Cheese Tart
fried leeks & chives
Riesling “dry reserve”- 2006

Duck Confit
lavender chevre, cognac-brown sugar cherries & bittersweet cocoa
Oregon Pinot Noir Reserve - 2004
Ridgecrest / Stoller / Corral Creek

Kasu Cod
bacon-jalapeño barley, smoked banana & green onion
Ian’s Reserve Chardonnay - 2003
100% Dijon clones – planted in 1996

Citrus-Marinated Lamb
mushroom risotto, herb salad & marjoram jus
3 Vineyards Pinot Nior – 2006 • Rion’s Reserve Pinot Noir - 1999

Heirloom Tart Apple & Flagship Cheddar

Elise’s Bittersweet Truffles with Sea Salt
INOX Chardonnay 2006
Primarily Stoller Vineyard / un-oaked

$79 per person plus tax and 20% service charge
Seating is limited