Do you have what it takes?
It's that time of year again - time for the 2nd Annual Wellspring Chili Showdown, September 25. Last year, Chef Eric Nelson's Smokin' Gun Elk Chili took top honors, but there are rumored to be many locals perfecting their recipes with the goal of upsetting the champ.
Chef Eric took home the chili pot trophy in 2009.
A competitor's ingredients in 2009.
The judges' lounge
The prizes
Vitality is calling all chili connoiseurs, fans of the hot and spicy and champions of con carne to enter your best chili in our Chili Showdown. The competition is set for September 25 at Wellspring Saturday Marketplace.
Call 971.983.5205 for instructions.
Tasting Notes: Blue Pirate Pinot Noir
A local Pinot, Blue Pirate offers quite a bang for your buck. It’s light, crisp and silky initially, and then the tannins express themselves at the end. Notes of cherries, stone fruit and spice top the list of flavors.
Blue Pirate Pinot Noir 2008
Willamette Valley
This wine, as is the case with most pinots noir, is easy to drink. But with the right food pairing it really shines.
Suggested Pairing: Carlton Farms Pork Porterhouse
Start a new tradition.
The Easter Bunny is busy making last-minute preparations at Vitality.
Easter means many things to many people. But most can agree that it's best spent with family.
In addition to planning the Easter brunch menu, we've had a lot of fun thinking of ways to make it enjoyable for all ages. The Easter Bunny will be returning this year, so bring your camera, and your Easter Basket for the egg hunts at 11 a.m. and 1 p.m.
It's our third year offering Easter Brunch, and we do our best to make each one memorable. Last year we even connected two brothers together via Skype - one in Vietnam and the other in our dining room.
We hope we can be part of your family's Easter traditions as well.
In the Beginning
Welcome to The Clarified Palate, a blog brought to you by the culinary team of Vitality Food & Sprits in Woodburn, Oregon. It’s our first foray in the blogosphere and we hope you enjoy it!
Executive Chef Eric Nelson
Join us here weekly to continue your Vitality experience. Meet the chefs, share recipes and get insider tips on food, entertaining and nutrition. Get an idea of how a restaurant kitchen really works, from the first scone in the morning to the last dessert plated at night. We want everyone to experience Vitality as we do. The bouquet of a freshly uncorked Oregon Pinot Noir. A seared lamb chop. A vegan masterpiece.
Please comment early and often so we can craft our blog for you, our patrons.
We can’t wait to meet you.
