by Michele Girard, Sous Chef, Doubletree Hotel Portland
We believe that some of the best, freshest flavors can be found in our own backyard. When we source our menus, we focus on local and sustainable first, supporting our local farmers, ranchers and fishermen to bring you the best of the Northwest. Our kitchen operates using a FLOSS philosophy – Fresh, Local, Organic, Seasonal, Sustainable.
This recipe, by the Doubltree’s own Sous Chef, Michele Girard, captures the imagination and spirit of Northwest seasonality. It is super delicious so try some today!
2 cups stringed snap peas
2 sprigs tarragon with leaves picked off
1/8 cup chopped hazelnuts
1/8 cup parmesan cheese
Salt to taste
1/2 – 1 cup extra virgin olive oil
Clean and chop peas. Put all ingredients except the salt and olive oil in a blender or food processor. Slowly add the olive oil. Only add enough until all ingredients are well blended and smooth. Season with salt to taste!
