Portland Kitchen Tour 2013 Recap!

The Kitchen Tour has never disappointed, and this year was no exception. Thank you to all who supported us and the event this year, especially all you mothers out there who celebrated your special day with us! We had an amazing time with all of you!

We were lucky enough to cook in the Kitchen Cove showroom on Forest Ave, where we did a demonstration with lots of samples!  We also teamed up with Baxter Brewing Co., a sponsor of this event, to create a delicious dish using their Summer Swelter beer and mussels! Check out our recipe below.

Mussels A La Baxter


  • Chopped Chorizo Sausage
  • Mussels
  • EVOO
  • Baxter Summer Swelter Ale
  • Compound Butter: see recipe below

To prepare compound butter: Mix softened butter with orange and lemon and lime zest to taste. Add garlic and herbs of your choice.

To prepare Mussels A La Baxter:

Add chopped chorizo to a hot pan with a little EVOO. Saute until crispy. Add cleaned and de-bearded mussels with enough of the beer to steam and cover until most of the mussels open. Add a tablespoon of compound butter and cover until melted and all of the mussels are open. You can serve this as an appetizer or increase the portion of compound butter and serve with some lovely noodles as an entree. YUMMMMMM!

Check out some photos from the event in this photo gallery!