POT PIES AND AMBROSIA: CHEF RYAN BLEIBTREY’S IFBC OPENING NIGHT MENU

POT PIES AND AMBROSIA: CHEF RYAN BLEIBTREY’S IFBC OPENING NIGHT MENU Friday, August 17, 2012

Ryan Bleibtrey, our Executive Chef at The Original, downtown Portland’s destination for imaginative diner fare, has a penchant for not only making something old new again, but making it better, too.

A native East Coaster who has also lived abroad (Japan, Saudi Arabia), Bleibtrey says he’s found a home, right here at the OG, where the menus are designed to appeal to those memories of when our parents and grandparents whipped up dishes of good homemade comfort food.

“It also grants me the freedom to incorporate modern cooking techniques into old recipes,” he says.

Since joining us, he’s been finding new ways to dazzle up the past’s neglected recipes, giving them a 21st-century twist.

Soon, you’ll have a chance to taste just what his mind has been cooking up.

That’s because Ryan’s manning The Original’s booth at the fourth International Food Bloggers Conference, an annual symposium jointly put on by the peerless online culinary encyclopedia, Foodista.com, and by Zephyr Adventures, trip planners for the nation’s intrepid travelers, hikers, bikers, inline skaters and eaters.

Ryan says he is especially excited to be partnering with the IFBC for its Taste of Oregon and Gourmet Fair, an exclusive opening-night gala, where he and his team will be on-hand to hand out samples of signature bites to—and answer questions proposed by—hundreds of food bloggers and publishers from across the globe.

The Taste of Oregon and Gourmet Fair takes place from 7-9pm on Friday, August 24, at the Portland DoubleTree.

Swing by our booth, say, “Hi,” and pop back a couple of Bleibtrey’s Bite-Sized Chicken Potpies (made with locally raised chickens and seasonal organic vegetables harvested by the farmers at nearby Creative Growers).

Then, rediscover Ambrosia. Perhaps you’ve come to laugh off this creamy fruit salad that long ago kept the gods alive (gods need to eat, too, you know), but you’ll see those laughs no longer fly once you sink your teeth into this treat made of pineapple panna cotta, lemon marshmallows and orange mousse.

Plus, Bleibtrey’s met the IFBC’s inclusive criteria to equally treat all eaters. Those potpies? They’re made with gluten-free chickpea flour-crusts. And the Ambrosia? It’s vegan. No eggs, no dairy. Just good, creamy marshmallowy goodness, just the way your grandparents used to make it.

See you there!