Chef Jenn Louis, Lincoln Restaurant, Sunshine Tavern, Portland, Oregon, OR, Northeast, Southeast, Recipes, Kale, Bagna Cauda, Butter, Chili Flakes, Olive Oil, Garlic, Anchovies, Lemon Juice, Slow Food Movement, James Beard Award, Food & Wine Best Chef
Jenn Louis is the chef of Lincoln Restaurant, Sunshine Tavern and Culinary Artistry in Portland, OR. She co-owns the two restaurants and catering company with her husband David Welch. “He runs the dining room and the bar and I run the kitchen and I love it.”
At Lincoln Restaurant, Jenn creates unpretentious and accessible food using the best ingredients possible. “We buy from a group of farmers that we've been buying from for years on a weekly basis, so we get e-mails from our farms a couple times a week saying here is what's available. We respond to those e-mails and then it shows up at our door, which is pretty great.”
Her commitment to the Slow Food movement has brought her many accolades, including being named one of Food and Wine’s 2012 Best New Chefs, and 2010 and 2011 nominations for a James Beard Award for Best New Chef Northwest.
Kale Bagna Cauda
Recipe courtesy of chef Jenn Louis of Lincoln Restaurant in Portland, OR.
Yield
Serves 4
Ingredients
- 1 pound kale, thick stems removed
- 3 tablespoons olive oil
- 4 tablespoons butter
- 1½ teaspoons chili flakes
- 3 small cloves garlic, sliced very thinly
- 8 anchovies, packed in olive oil
- 2 teaspoons lemon juice
Directions
1) Blanch the kale in salted boiling water until it is wilted and the chalky flavor disappears.
2) Shock the kale in ice water until very cold.
3) Remove the kale from the ice water and squeeze out all of the excess water.
4) Slice the cooked kale into thick ribbons and set aside.
5) In a sauté pan over medium heat, warm the olive oil, the butter, the chilies, the garlic and the anchovies.
6) With the back of a fork, break up the anchovies as the mixture warms.
7) The flavors will meld and the anchovies will dissolve.
8) Add the kale and warm through.
9) Squeeze the lemon over the kale, season with kosher salt and pepper, and serve.
Chef Jenn Louis | Recipes
October 8, 2012
Photographs courtesy of Lincoln Restaurant & Jenn Louis
Lincoln Restaurant & Sunshine Tavern - Portland, OR
Lincoln Restaurant
Northeast / Boise
New American
3808 North Williams Avenue
Portland, OR 97227
T: 503.288.6200
Website:
Hours:
Tue - Thu: 5:30pm - 9pm
Fri - Sat: 5:30pm - 10pm
Sunshine Tavern
Southeast / Clinton
Gastropub
3111 SE Division Street
Portland OR 97202
T: 503.688.1750
Website:
Hours:
Tue - Fri: 5pm - 11pm,
Sat - Sun: 12pm - 11pm
