Chef’s Perspective – New Year, NEW Portals
Hi Guys- we are so happy to announce that Portals Pacific Northwest Provisions is launching their new menu this week!
This is just like your mama’s home cookin’, but better (nothing against your mama, she’s probably a wonderful person). You’ll notice that it’s not only smaller, but features seasonally changing items that pay tribute to delicious ingredients found in our very own Washington State. All of this and more offer you the chance to experience:
The seasons and menu aren’t the only things changing in Cle Elum. Portals has some very exciting updates as well! The panoramic space will make you feel even more at-one with the lush Cascades by featuring rustic cast-iron finishes, wood and stone touches throughout and a fresh and simple take on woodland luxury- making that gorgeous view all the more enjoyable.
Now that we’ve got your mouth watering, come on in, say hi, and grab a bite! We personally invite you to enjoy Chef Clay Blake’s newest creations, including a few of his personal favorites- but you’ll have to stop by to find out what they are for yourself J. Speaking of- check out our latest Q&A with Chef himself below for some insider tips!
Get The Scoop With Chef Clay
Breakfast -
Early in my career I cooked a lot of Italian food, specifically the cuisine of northern Italy and the Piedmont. As a result I’m always fond of a good frittata. By tradition and definition, frittatas are low in carbohydrates and high in proteins; making it a fantastic option for breakfast, brunch, and lunch. I am partial to the egg white frittata on this menu; it features goat cheese, spinach, roasted red peppers and some sunrise medley potatoes from our own state. My tip – add the Puget Sound smoked salmon. YUM!
Lunch-
A Pacific Northwest Favorite, the Chinook Salmon is king salmon, organically and sustainably farmed in cold Pacific Ocean waters by Creative Fish. Probably one of our most pristine plates, we simply roast the salmon and serve with kale and potatoes, both of which can be sourced locally through our winter season. The salmon, potatoes, and kale are seasoned and drizzled with a reduction of pomegranates and balsamic vinegar. The dish is simple, elegant, seasonally reflective, and regionally sound.
Dinner –
Ribs, enough said! Again, like our version of salmon at lunch, we don’t adorn the ribs with much. Tasty, simmered grits, and braised winter green mix with chard, kale, and broccoli rabe playing starring roles. Thinking of what might be near a campfire in the 1800’s, we sauce the smoked fall-off-the-bone ribs with a sauce studded with bourbon, mustard seeds, and time (not thyme). The result is a slightly rustic plate of fixin’s meant for anyone and just about everyone all at the same time.
