Blog of Chef Lacey Jane Miller-Cahoj

Yes, you read that right. I have sent in my application for the next taping of the Food Network show ‘Chopped’. And i have to admit, im nervous as hell. My good friend and, wicked awesome Chef, Andrew Garrett (whom you will be seeing an interview with next week), brought to my attention that they were looking for some Chefs to cast for the next taping, and demanded i apply. It has been awhile since ive stretched my competitive legs, but this seems like it’ll be cake. Andrew has decided to apply as well. I think it would be great to see PDX Chef’s putting the smackdown on some sorry souls on national TV! Wish us luck!!!

Cheers!

Chef Lacey Jane

There are often times in a person’s life where one can feel as if you are treading water. While the feeling often accompanies hard times, with family, relationships, and career, finding the truth in life’s curveballs can be the hardest thing you will ever do. This past year has been one of the hardest times in my life to find that truth. There have been job changes (more than i’d like to admit), friends lost and gained, and many meals and lessons between then and now. In a sense i feel as if i have left to neglect the things that have given me so much joy…the ability to share my life with all of you. Perhaps taking for granted my greatest inspiration. For this, I am sorry. With all of the spaces and gaps that need to be filled, all i can say is thank you for being here. For sticking with the ups and downs.

New content is the name of the game here…..hang on to your hats, here it comes!!

Come.Eat.Enjoy

Chef Lacey Jane

Well, here we are. Its a new year, resolutions abound, and resolve for a better way of living fills the minds of all of us. I to am no exception. Though my resolution to become a better version of myself occurred before the new year began to approach, I find that those closest to me are just beginning. It had been a crazy year for all of us, from job changes, to opening the restaurants, and trying all of the new ideas bouncing around in my head on all of you, your support for me during 10-10-10, and of course, coming here to read these words, has made this past year one to remember for me. For all of you, I’m eternally greatful.

In the spirit of new and exciting times, i have decided to change the content of this site. I have always wanted to give you all a more personal expeirence when it came to your coming to visit, and my goal is to take this to the next level. I will be posting instructional videos and other types of interactive media to enhance your expeirence with Cheflaceyjane. I will also, over time, create an index of useful information and content for you to access when you need it most. Also, please feel free to give me any imput, suggestions, and criticisims as to what you  see here, i want this to be as user friendly as possible.

To a new year, and new beginnings.

Come.Eat.Enjoy. This is for you.

Chef Lacey Jane

In a time of constant change, and we’ve all been going through it, myself being no exception, in the spirit of new and unbelievable paths, I’ve made yet another change. And with this turn, I find myself in a place of permanence.

Over the past few months, I’ve been through more changes than I can count – some of them good, and some have been more difficult than expected. I’ve met some unbelievable people, seen some amazing things, and learned an amazing amount about both myself and my beloved industry.

Recently, I’ve had the good fortune to help some great people open a restaurant. And now, with that accomplished, I’ve decided it’s time to go back to why I started cooking in the first place.

In my previous post, I shared with you what it meant to me to return back to all of the great things that brought us to where we were. The opportunities that I’ve had have been so great, and I’m so fortunate to find myself where I am today.

In the spirit of moving forward and beating new paths, I’ve taken a position at a restaurant I feel suits who I am, where I want to be, and ultimately, what I would like to do. The name of the place: Eleni’s Philoxenia & Estiatorio in downtown Portland, in the Pearl. You can visit their website by clicking on the above link.

I’ve never worked in a more involved restaurant in my career; the amount of care, careful planning, artistic skill, and love that goes into this food is unprecedented. Eleni came to the United States 20 years ago, cook book in hand, and built an amazing set of restaurants built on her own recipes.

The menu itself is centered on the Cretan diet (you can read more about Cretan food on Wikipedia) – fresh, naturally sourced ingredients, with minimal processing and cooking – simply delicious. Everything is made from scratch, by hand, everyday.

We’re open 4 PM to 10 PM Tuesday through Thursday, and until 11PM on Fridays and Saturdays. If you’re local, please come and say hello – feel free to step into the kitchen to do so. Eleni’s is located at 112 NW 9th, in Portland, between Couch and Davis streets, in the beautiful Pearl District.

Below, some shots of the restaurant:

I hope to see all of you soon

Come.Eat.Enjoy. I promise you will.

Best,
Chef Lacey Jane

It’s not often I find myself with enough time to sit, think, and put things together on my own time. In this day and age of constant connectivity, tech-heavy relationships, and lack of quiet time, I find it hard to really get back to what brought me to where I am, and the ideas I had about life in my early years that manifested themselves into my current passions. Those smells, tastes, and colors of home, have become hazy in the action of life.
I want to bring the wonder I had for the explorations of flavor I had as a kid. The need to seek out these worlds unknown. And grow again.

So, I’ve decided, for those of you attending 10-10-10, and my readers alike, you now have the floor….

I want to know some of your favorite childhood memories. The smells, the sounds, the colors, and the tastes. Why those memories are so fond to you, and how they’ve shaped your current ideas, tastes, and lives. Feel free to share any and all, I’m your captive audience. You all have been gracious to me. It’s time for me to listen to you.

Cheers,

Chef Lacey Jane

Hello all! I know, its been a while. Between Element closing abruptly, finding a new job, and now helping open another restaurant, life has been quite the ride these past few weeks. But now, with the ability to take a breath, I have some amazing news to share….

I’ve found a new “home”!

I’m a big believer in stepping outside of your box and beating new paths. In my lifetime I have had the good fortune to do this many times. This new restaurant is one of those. The name of my new home is “LaKaes” (13456 se McLoughlin), its a restaurant/bar, and get this, it has a MECHANICAL BULL. Yes, I said MECHANICAL BULL. It’s a fun, un-stuffy, cut-loose kind of place. Everyones family, and since youre here, you are too.
The menu is country comfort food (amazing steaks, homeade soups, were still scratch chefs in my kitchen), with some modern touches here and there. I brought over some of my favorites from Element, portabella fries, my Bella’ burger, and a few others.

Sometimes the things in this world that are the most foreign to us become “home”. I now know the true meaning. We would love to maybe see you jump off  of your beaten path, and join us on ours. You might surprise yourself. And hey, the mechanical bull ride wouldn’t hurt either.

Cheers,

Chef Lacey Jane

Well folks, I just got the call. I’m out of a job. I wish I could lend an explanation to you all, but I myself was not given one. The investors decided to pull the plug. So much work, gone. I would have loved to have seen all of you in there, but the decision was left out of my hands.

Despite this setback, I move forward. I will cook everyday, as I did before. I will write, and I will search for a new home restaurant. You’ll still see me at 10-10-10 Portland Chef FACE-OFF. Forward is my only direction. I appreciate you all for reading my blog, and being what motivates me everyday. Onward we go!

Chef Lacey Jane

I’m honored to have been selected by the 10-10-10 Portland Gala committee to participate in Portland’s Top 10 Chef face-off. I’ll be competing against some incredibly talented area chefs in an “Iron Chef” style cook-off for an audience of 500 in an attempt to raise $1,000,000 for the Leukemia & Lymphoma Society.

It’s crucial for me to give back to the community that supports and appreciates the work I do. Combining wonderful food with the marvelous cause of fighting cancer is, for me, the best of both worlds.

Tickets to the Gala can be purchased on 10-10-10 Portland’s website, here: http://www.101010-portland.org/

Six other chefs have been selected so far, with three more to be announced shortly, including:

• David Anderson – Genoa
• Lacey Jane Miller-Cahoj – Element Restaurant & Lounge
• Rick Widmayer – Screen Door
• Ben Bettinger – Beaker & Flask
• Chris Carriker – Gilt Club
• Andrew Garrett – Café Nell
• Gregory Gourdet – Departure @ The Nines

I’m extremely thrilled to be a part of this wonderful event, and quite anxious for the competition in October.

See below for the full press release.

- Lacey Jane

PORTLAND, ORE — Foundation 10-10 today officially announced the 10-10-10 Portland Charity Gala , benefiting the Leukemia & Lymphoma Society. This new formal event and auction will serve as an end-point to the “Million Dollar Weekend” in which the Leukemia & Lymphoma Society hopes to raise over $1,000,000 to support research and care of Leukemia & Lymphoma patients.

The event will feature the first Portland Chef Face-off in which 10 of Portland’s top chefs will try to win over the audience to take home the honors for the evening. The 10 chefs will be preparing their creations live in the venue and audience members will have the pleasure of tasting food from all ten of these top chefs in one amazing evening. Chef’s participating in the event will be announced individually over the next few weeks.

10-10-10 Portland will include both silent and live auctions to raise money for the Leukemia & Lymphoma Society. The auction catalog will be announced prior to the event at www.101010-portland.org.

Announced today on the eve of Leukemia & Lymphoma Society’s Man and Woman of the Year Gala, Foundation 10-10 President and Co-Founder Joe English asked attendees to help support the event through their sponsorship, commitment to attend the event and donations for the silent and live auctions. “We believe that we can put an end to Leukemia in children in the next two decades. Through our continued efforts to fund research and patient care, we hope to end this era in which too many children have died and too many families have suffered.”

Tiffany & co. to support 10-10-10 Portland
Tiffany & co. has graciously offered to make a large donation to the event that will provide both fun for the attendees and an important contribution to the fundraising portion of the evening. Tiffany & co. will be providing 100 of their porcelain boxes for sale. The boxes will be gift-wrapped and sold on 10-10-10. One box will be a fine crystal keepsake item and the person that opens that particular gift box will win a major Tiffany & co. prize. Tiffany & co. will also be providing the trophy for the winner of the Portland Chef Face-off.

“We’re touched and excited to have Tiffany & co. make an early and meaningful contribution to 10-10-10 Portland. We expect that the box opening at the event will be a wonderful moment and this will help move us forward in our mission to end children’s cancers,” said Tam Driscoll, Foundation 10-10 Board of Director Member.

Tickets on Sale July 10th, 2010
Tickets will go on sale July 10th, 2010. Pricing will be announced at that time as well.

Additional details will be annouced over the coming weeks, including each of the chefs participating in the Portland Chef Face-off as well as the entertainment for the evening.

For more information about sponsorship, donations or to volunteer at the event, contact us by e-mail at information@101010-portland.org. The information line for the event is 503-505-6970.

Thinly sliced steak, blue cheese aoli, red onions, baby greens, on Portland French baguette. $13

“Field to Fork”, one of the sayings I live by. In all these crazy times it gets easy to forget how many good things, and eats, are in your back yard. Keeping with that philosophy, I buy all of my meat, dairy, eggs, bread, and veggies  for the restaurant, from northwest farmers who humanly treat their animals, and the earth.

So please, do your mother (mother earth, that is) a favor, find your local farmer and give him a hug. They make the world a much yummier place.