Accolades

  • 10 Best Restaurants
    Portland Monthly
  • Top 10 Food Carts
    Sunset magazine
  • Best Cupcake
    Willamette Week
  • Author
    Sugar Cube
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

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Behind the Scenes

Chef Kir Jensen reviews  at post.venue.name
"2018 starts with some new and wholesome treats. Thanks @ashleyetackett for the inspiration. This recipe is a bit long and time consuming, but results are delicious and nourishing. Golden Milk: 1st- make ginger-turmeric paste. This will yield about 1 cups worth of paste. In a cuisinart or mash in mortar and pedestal combine 5 Tbsp worth of freshly grated turmeric (buy at an Asian market, it's much more affordable) 2 Tbsp fresh grated ginger (peel skin off for both roots), 5 Tbsp coconut oil, 1 T + 2tsp black peppercorns, 1 tsp ground turmeric. Pulse into a paste. Add this into a large pot. Add 6 1/2 cups of fresh made nut milk (I made mine with almonds), 2 cans (approx 13.5 oz each) of full fat coconut milk, 2 heavy pinches of sea salt, 1/2 of a fat vanilla bean, 5 black cardamom pods, 1 Tbsp of green cardamom pods, 1 cinnamon stick, 4 star anise, couple extra cracks of fresh ground pepper. Bring liquids, paste and spices up to a boil, whisk to incorporate well. Reduce heat and simmer for 5 minutes. Whisk every now and then so nothing sticks at the bottom. Turn off heat and let the spices mingle a bit. Strain( I didn't, but removed cinn stick) and pour into mason jars or drink a mug of this goodness right away. If you want to adjust the sweetness, just add a little splash of good honey or maple syrup to your mug. I seasoned the top of this drink with a spice called Baharat for a little extra kick. @thespicehousechicago has an amazing selection of spices from all over the world (a wonderland). You can omit the black cardamom, cinnamon and star anise if you don't want the extra...but it's worth the splurge. Keep the black peppercorn as it helps with the potency of the turmeric. *this will yield a large batch, approx 15-20 servings. Store in large mason jars in the fridge. Just warm up the amount you care to drink. Keeps for 1-2 weeks. Enjoy and here's to health and happiness! ❤️❤️❤️ *nut milk in next post. XO"
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Chef Kir Jensen reviews  at post.venue.name
"Cast iron pie is where it's at. The heat from the pan caramelizes and sets the crust to perfection. Topped this apple pie with cardamom- brown butter crisp topping. 💯"
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Chef Kir Jensen reviews  at post.venue.name
"Spiced Apple Honey Cake. When it's baking it smells like graham cookies...so good 💓💓💓"
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Chef Kir Jensen reviews  at post.venue.name
"I like big bundts and I can not lie..."
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Chef Kir Jensen reviews  at post.venue.name
"Fat ass Tahitian vanilla beans...the very best with gorgeous floral notes. They should be in every baker/pastry chefs repertoire. Loved coming here back in the Trio days picking up these beauts for Della Gossett. I'm in spice heaven @thespicehousechicao 🙌🙌🙌 PS. You can order online ❤️"
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Chef Kir Jensen reviews  at post.venue.name
"Rainy days call for chocolate stout cake with silky bittersweet chocolate ganache today @viviennepdx ❤️❤️❤️"
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From My Menu