What is Raclette? | Chef’s Kitchen with Chef Greg Cabeza

A wonderful melting cheese, Raclette is a semi-hard, cows’ milk cheese that’s made on both sides of the French and Swiss Alps. Famous in Europe, it’s often melted over potatoes and roasted veggies. Instead of grating it, Chef Greg suggests crumbling it. Try it in Chef Greg’s recipe for Smashed Potatoes with Raclette Cheese!

2019-11-12T15:41:34-08:00November 12th, 2019|Chef Greg|

Smashed Potatoes with Raclette Cheese | Chef’s Kitchen with Chef Greg Cabeza

Try this unique twist on the classic holiday staple for Thanksgiving! These smashed potatoes are sure to become a new family tradition. Simply roast until soft, then smash! Finish with your favorite toppings for a fun cross between baked and mashed potatoes. We recommend them with bacon, shallots and raclette, a cheese from Switzerland traditionally melted until browned and piping hot.

2019-11-08T09:15:26-08:00November 7th, 2019|Chef Greg|

Mise En Place | Chef’s Kitchen with Chef Greg Cabeza

Mise en place – it’s more than just a cooking method, it’s a way of life. The French phrase (pronounced meez ahn plas) is Chef Greg’s motto and means “everything in place.” The key is to read recipe instructions and gather and prep all of your ingredients beforehand, and place them within easy reach before starting a recipe. Practicing “mise en place” is the simplest way to execute a recipe. Being prepared by having everything at the ready can help reduce new recipe anxiety and ensure recipe success!

2019-10-24T15:07:56-08:00October 24th, 2019|Chef Greg|

Wild Mushroom & Beef Stroganoff | Chef’s Kitchen with Chef Greg Cabeza

Chef Greg’s Wild Mushroom & Beef Stroganoff takes classic stroganoff to the next level with wild Oregon mushrooms. This truly memorable meal uses flat iron steak, or another beef steak of your choosing. You can also leave out the meat for an equally satisfying vegetarian meal – just simply substitute mushroom or vegetable stock in place of beef stock. It’s comfort food at its finest!

2019-10-23T10:24:57-08:00October 21st, 2019|Chef Greg|

Baked Apple Cider Doughnuts Recipe | Chef’s Kitchen with Chef Greg Cabeza

Pumpkin may be the most popular autumn flavor, but it has nothing on the rich taste of spiced apple cider. Made by our artisan chef, Chef Greg, this recipe incorporates the fantastic fall flavors of apple cider into baked doughnuts. Why bake, not fry? It’s healthier, easier and less messy than frying—and they taste great! They disappear fast, so consider making a double batch!

2019-10-09T15:22:29-08:00October 9th, 2019|Chef Greg|

Cowboy Crazy Beans with Brisket and Sausage Recipe | Chef’s Kitchen with Chef Greg Cabeza

Beans, bacon, sausage and brisket – you’ll go crazy for this recipe! Created by Chef Greg, this versatile dish belongs in its own comfort food category to be made again and again. You can try it with ground beef or switch up the sausage and bean varieties for endless combinations.

2019-09-24T15:29:48-08:00September 24th, 2019|Chef Greg|

Meet Our Artisan Chef | Chef’s Kitchen with Chef Greg Cabeza

Ever wonder who’s behind the recipes featured in Savories, our two-week circular? That would be Chef Greg Cabeza—better known as Chef Greg. His title is part of his identify—it’s who he is. Chef Greg has been dreaming up recipes for us since 2003.

2019-09-18T15:15:55-08:00September 18th, 2019|Chef Greg|

Hatch Chiles | Chef’s Kitchen with Chef Greg Cabeza

Each year in August, we bring the flavors of New Mexico to Oregon when we roast fresh Hatch Chiles at your Market. Artisan Chef Greg Cabeza explains how once roasted, the texture of these chiles softens and the heat mellows, making them a flavorful addition to many meals. Dice them up and add to burritos, enchiladas, cornbread and more. Stop by and try some – these unique peppers have a large following for a good reason!

2019-09-18T15:18:55-08:00August 28th, 2019|Chef Greg|