Plate & Pitchfork and River Wave Foods

Plate & Pitchfork contacted me in April 2012 to inquire if River Wave Foods had any interest in participating in their 2012 farm dinner series.  River Wave Foods was indeed interested so we took out an ad as well as signed up to participate in a farm dinner at Viridian Farms along with Wildwood Restaurant and Van Duzer winery.  The dinner was held this past Saturday and the weather could not have been nicer.  Julie Z and I started the day early and drove the 2 hours to Dayton, OR where the dinner was to be held at the farm.   After a bit of circling the tall rows of corn, bean poles and vast fields of veggies and flowers we came upon the site of the dinner. The guests were to dine at one end of the farm while the "reception area", where River Wave Foods was positioned, was quite a distance from the dining area, in a grove of trees next to a dirt lot that would serve for parking.  Rustic was the word both Julie and I used numerous times to describe the scene.   Once directed to the correct area Julie and I set up.  While the weather was wonderful, our spot was in the direct path of the setting sun,  our trusty rain or shine farmer's market tent was a life saver.  Since we were early we set up and then went on a search for food.  Dayton, Oregon is a small town home to a bank, a lovely park, an old gas station remodeled to house an espresso coffee house, Lupita's Tacos, Roman's Pizza and the Block House Cafe.  Ferry Street is Dayton's main drag, which we cruised down 3 times passing a colorful Hispanic wedding, before deciding and finding the Block House Cafe.  The cafe is housed in a historic building that was under renovation, but they were open for business.  For 2 pm on a Saturday afternoon the cafe was quite busy.  There was a family of about 8  whose food had just arrived as we sat down.  A young, big guy in the family ordered the "Block House Burger" a monstrous burger that probably could have fed the entire table.  It looked fantastic.  I did order the mushroom and swiss cheese burger that was delicious while Julie had a chicken Caesar Salad that was also quite good.  After our meal we headed back to the farm.  Guests were scheduled to arrive around 4:45 we would have about 45 minutes to offer our samplings of River Wave Foods products and talk with the guests.  By 4:30 we were all set,  all that was missing were the dinner guests.  Slowly they streamed in and pretty soon Julie and I were handing out the paper thin crackers topped with marscapone cheese and our lovely fig and olive tapenade.  The guests were fantastic.  Along with the tapenade we offered roasted carrots and cherry tomatoes both brushed with the Argentinean Chimichurri.  Suffice to say the diners ate with relish, with a lot of oohing and ahhing.  It was great fun and a good cause.   

Summer 2012

Last Thursday the temperature soared to 103 degrees F.  River Wave Foods was at the Salmon Creek Farmer's Market and it was hot.  Our kind and generous market manager, Ann,  provided free snow cones and a sprinkler. We were assigned a space next to Tim, the gyro guy whose hot stove top added another layer of heat.  It was a great day nonetheless and the intrepid vendors who did dare the heat were presented with lovely entertainment by the FM musicians and a freebee by management.  The heat was short lived and by Saturday the overcast skies had reappeared accompanied by a light drizzle.  But such is life.  The weather is the topic that we can all relate to and talk about.  It is something shared and complained about by just about everyone.  For those of us who spend much of our lives at local farmer's markets the weather is always a concern; particularly here in the Pacific Northwest where the annual average rainfall is @ 37 inches.  Most markets run from April through September or October.  April, May and sometimes even June are filled with many days that are wet, cold and miserable.  It is a leap of faith for vendors to set up their tents and hope that there is a break in the weather and that faithful FM shopper will appear.  But one shows up and thanks the heavens for the sun or rain or whatever the gods of weather throw our way, for it is this weather that feeds the fruits and vegetables and make it all possible.  Raspberries and cherries are done,  blueberries are waning and blackberries are in their glory.  Peaches are available as well as sweet corn, green beans and lots and lots of squash (zucchinis if you want to be specific).  Such is the bounty of summer in the northwest.  But like the heat of last Thursday's Salmon Creek Farmer's Market the word moves from being an experience to again being simply the word "hot".  The peaches and berries are savored and eaten with  reverence, each juicy bite a small moment of culinary joy They like summer will be gone all too soon.  Enjoy!

Grilling Time

Finally, the sun has broken through and we can begin to really pack away our winter gear and bring out all things summer !  This Sunday is Father's Day,  the official opening day for grilling.  River Wave Foods Argentinean Chimichurri Sauce is a fabulous lemon, garlicky sauce that is traditionally served with steak in Argentina.  Folklore tells of a Irishman named Jimmy McCurry who migrated to Argentina to fight along side General Jasson Ospina in Argentina's war for Independence from Spain.  Legend has it had Mr McCurry invented this garlic lover's sauce and while the sauce bore his name the locals had a difficult time pronouncing it and soon "Jimmy McCurry Sauce" had morphed into Chimichurri Sauce.  Oh those Irish!  For those of you who are interested Argentina's Independence Day is celebrated on July 9th.  One has to wonder what it is about July and independence, perhaps it  just the perfect time of year for a Independence day picnic.Come by to see us on Saturday at the Vancouver's Farmer's Market and on Sunday at the Hillsdale Farmer's Market. 

Food Gal reviews River Wave Foods

Carolyn Jung aka Food Gal recently reviewed the River Wave Food product line.  Carolyn's blog is an informative, fun source of information about food products, restaurants, recipes and more.  Check out what Food Gal has to say about River Wave Foods @  www.FoodGal.com 

May 2012 What's Up With River Wave Foods

River Wave Foods is getting ready for another Farmer's Market Season.  On Saturday we will be at the Vancouver Farmer's Market,  hoping that the good weather holds for the start of our 2012 season.  Fantastic new recipe that we think will convert all who think that My Thai Gourmet Sauce is just too hotttt...This new recipe was inspired by a dish down at Tasty's & Sons; Burmese Red Pork Stew, served for breakfast with sticky rice and a fried egg... we call our version Thai Braised Pork Stew:

Thai Braised Pork Stew

Ingredients:

·         1 -6oz can tomato paste

·         4-6 T River Wave Foods My Thai Gourmet Sauce (amount depends on desired heat)

·         ¼ cup seasoned rice vinegar

·         2 tsp. liquid smoke

·         2 Tablespoon brown sugar

·         3 T vegetable oil (grape seed, peanut or canola)

·         1 stalks of green onion diced

·         3 # pork shoulder or butt cut into large chunks

Process:

·         Whisk all ingredients together except for oil,  green onions and pork

·         Pour mixture over chucks of pork

·         Marinate 4-6 hours or overnight

·         Preheat oven to 275degrees F

·         Heat oil in skillet

·         Remove as much of marinade as possible from meat, save the sauce

·         Sear meat chunks in skillet on all sides

·         Place seared pork in Dutch oven or other oven proof pot

·         Pour sauce over seared meat chunks and cover

·         Place in 275 oven and slow cook for 2-2 ½ hours

Serving suggestions:

                Coconut jasmine rice or      Japanese sticky rice

                Garlicky Green Beans

This sauce would be excellent on  chicken wings or ribs

Events on the horizon :

May 18   David Riney will be demoing at Food Front Thurman 3-6PM 

May 19  River Wave Foods will be at Vancouver's Farmer's Market  come by and say Hi

June 3   start of our Hillsdale Farmer's Market season

June 9  Legacy Hospital Vancouver Health Fair

August 25  Plate & Pitchfork Farm Dinner @ Viridian Farms  Chef Dustin Clark from Wildwood and Chef Tony         Meyers  from Serratto with wines from Van Duzer Vineyards

 

Chimichurri Bagna Cauda (Hot Bath)

Chimichurri Bagna Cauda (Hot Bath)

Ingredients:

5 T River Wave Foods Chimichurri Sauce

½ can good quality canned tuna

2T good quality olive oil

Crusty French baguette sliced

Assortment of raw or par boiled veggies

Mix tuna into chimichurri.

Heat in pot, microwave of mini crock pot

Place in bowl and serve with bread and veggies

Optional Ingredients:

            1/8 cup chopped olives of your choice

                1  T of capers

                2 T diced red onions

                2 T grated dry cheese (parmesan, Romano

The New Year Is Here...so what you going to do about it?

From one day to the next, a day is a day, but what gives anything value, memory and worth are what we give to that moment in time. Today the first of 2012, yesterday the last of 2011. For River Wave Foods 2011 was a good year, progress has been made in our market presence; new stores , new customers, new recipes, but what is equally valuable is that in addition to all the new development, our growth in many cases has been based on going deeper into the markets that we have been in. This going deeper has been the marketing strategy that is clearly becoming the model that River Wave Foods growth and viability is based on. The temptation to broadcast out to markets north and south, east and even west is alluring and appealing, but with a small entrepreneurial company such as River Wave, broadcasting far and wide with no internal structure to move products once they are in new stores is surely the kiss of death. Local,local,local, is the mantra that we are hearing these days. But "local" is a word (like so many "buzz words")that is a relative term. Some define local as anything within a 100 mile radius of where you are, others think of it as a regional concept; ie Pacific Northwest, West Coast, West of the Rockies etc. For River Wave Foods local is an area that can be managed and tended to by a small staff of people that produce, deliver, demo and service our customers. What will ultimately grow our business is not a slick wide reaching marketing campaign but a down to dirt, grass level , word of mouth movement. Seeing David, River Wave Foods fabulous demo person, again and again in the stores that you shop and while you might have passed him 2 times without taking a sample, the third time you walk by him and he says "come on, give it a try" and you think "why not" and you discover the truly amazing, simple but intense flavors that wake up your taste buds and ask that you pay attention. This is real food your taste buds tell you....yum. So look for David as he works hard to share his enthusiasm for River Wave Foods products or when the farmer's markets roll around in May look for our booth and come by for a sample. On this first day of 2012 I am marking this moment as a point of reference so when 2013 arrives I can look back and see January 1, 2012, tagged with this journal entry, and see how far River Wave Foods has come and what I did about it.

Upcoming Events

Quickly Christmas is moving to center stage. Thanksgiving was the doorway, a place that I like to linger not really wanting to gather the momentum and energy for the journey through the parties, Christmas cards, gift buying and caroling to reach the new year. In the last 6 months we have added a number of impressive retailers to our client list, Made In Washington and new Season's Market to name two. The holidays are a busy time for River Wave Foods; we increase our demos in the marketplace hoping to capture more foodies who will make our products a new tradition to their party menus, we also are involved with a number of holiday gift events. Early November started with the Lady Bug Bazaar, one the longest running events of this kind. In years past, the waiting list was a long and winding one, but this year, for whatever reason, the bazaar invited us to join them. This coming weekend is the new Deal Distillery:Season's Eatings (www.newdealdistillery.com). A great event that brings local food and drink entrepreneurs together with the Oregon Food Bank to present an eclectic and fun vendor fair. Best of all it is inside! It's a warehouse but protected from the bitter cold of December with warm thoughts and good cheer. It will be great fun, free admission if you bring one non-perishable food item to benefit the OFB and and if warm thoughts and good cheer are not enough to fend off the cold try a shot of Hot Monkey Vodka or Basil Vodka signature infused vodkas that New Deal Distillery will be pouring. I am also prepping to do a food presentation for Mint Tea, a cool cafe/eclectic gift shop that will be hosting a taste testing next Saturday December 17th from 2-4 (mintteaimports.com 2014 Main St., Vancouver, WA 98660 360.699.4991). Not sure what to expect, but i do know that Jenna and her husband Abdul have done a fabulous job of bringing a much needed bit of the exotic to the 'Couv. Please join us if you can next Saturday

Return of the Blogger

So my last entry was July 2010, over a year ago, and while that hiatus may feel like abandonment, I am looking at it as more a hibernation, a time that was used to renew my energy and focus on why I am choose to write about this experience. This past Saturday I was lamenting that I "should" have started a journal from day one. Well, here i am almost 2,000 days into the journey, and as a wise person once said "start where you are at": December 3, 2011 Entry # 1 The Entrepreneurial Journey Day 1,975(approx.) In July 2006 I incorporated River Wave Foods. Driving to Schwabe, Williamson and Wyatt, my daughter Maya (then 10 yo) and I talked about what we should call this fledgling food company. Many names had been considered and then through the clamoring of endless possibilities River Wave Foods popped out and seemed so absolutely perfect, crazy that it was not more obvious. River Wave Foods, the translation of Kawanami , how could I have considered anything else?? It has been five years and slowly, River Wave Foods is growing. I wish that I had started to blog my experience from the beginning, documenting our growth and development as it happened. Now,it is all recollection and hind-site, seen through the lens of time and distance. But oh well here goes: Peggy at pasta GiGi mentioned our name to Heidi Hahn-Troxler who was organizing a December 3rd holiday bazaar to benefit Second Chance Companion, a non-profit organization that helps animals. It was to be held at Heidi’s house which is a replica of a Tuscan villa transported to the hills above Battle Ground Lake. Sometimes these events are a bust; low attendance, dismal sales, un-enthused interest in products. My attitude prior to these events is to adopt the Angeles Arriens “Four Fold Way”: o Show Up o Follow What Has Heart and Meaning o Speak Your Truth o Don’t Be Tied to Outcome This approach has been incredibly helpful in providing me with a mental framework to approach work,that for me is, unfamiliar, scary and at times overwhelming. Focusing on these four simple concepts allows me to move forward through the darkness. The other vendors at Heidi’s home were great. And many times that is what makes these events worthwhile. We were positioned in the kitchen next to Georgene and Kathy from Pampered Chef, great women who are interested in food and providing others with information and products to simplify and better life. The crowd was small but engaged. There was an awesome jewelry vendor, Giotti’s Restaurant , a Scentsey rep and a handful of local craft vendors. The PC ladies and I spoke about a collaboration: PC parties with food demonstrations. I think this is a fabulous idea. Anyway, it is those unexpected encounters that really provide the motivation and the energy to continue plugging away at a business that can feel like it is treading water waiting to expire. People sampled our products and bought, mostly other vendors but the response was great, enthused and interested. It was a worthwhile cause and I had the opportunity to meet some nice people in a beautiful setting. End of entry #1,

July 25, 2010-Being A Good Neighbor

No matter where you find yourself it is all about relationships. You and family, you and friends, you and nature, you and you etc. At the Hillsdale Farmer's Market it is no different. The start of the market is like the first day at school, there are the friends from previous years and then all the new kids. Groups form and disband but about mid-term you develop a sense of the kids in your group and start to really get to know one another.

After a 2 year hiatus, River Wave Foods was fortunate enough to be given space at the Hillsdale 2010 market. At the beginning Eamon moved us around a bit but eventually we regularly found ourselves next to Blossom Vinegars. We could not have asked for a nicer neighbor. A beautiful booth and good company. During the slow periods the vendors chat, getting to know one anothers products, listen to weekly reports of market successes and trials. Most of us are entrepreneurs, in the midst of developing our businesses and making a life. The support and encouragement that we gain from each other is vital in keeping our sails full and our vision focused. There are many difficult things in building a food business but one of the nicest perks is the people you meet along the way. Thank you Connie and Jessica for being such great neighbors.

Vancouver's Farmer's Market July 24, 2010-Celebrate The Moment

The Vancouver Farmer's Market has been a wonderful venue for River Wave Foods. With open arms the market has welcomed us, the market mangers have been great and the market patrons have been enthusiastically receptive, but none more than Mr Joel Slaughter who came by the booth last Saturday. With his crazy balloon hat he declared to all that River Wave Foods Tapanui Tapenade was "the best thing at the Vancouver Farmer's Market". There could not have been a better endorsement. It happened to be Mr Slaughter's birthday so to commemorate the occasion a picture was taken and the promise of a blog. It was just about noon and 2 more hours remained until the close of the market. Normally the last two hours are slow and long but the energy and pure joy that Joel shared was contagious and carried us through that day and continues to be a special shared moment where we all smiled just because....

Summer 2010...finally

July 4, 2010

After a winter that seemed to have no end summer has arrived and is making up for all those un-summer-like days in June and July with record breaking heat. Northwest folklore says that summer does not arrive until July 5th and then only after the winter gods of wind, rain and cold have been appeased with a gift . A gift that will seamlessly transition winter's dark, cold hardness into the sweet, colorful languid days of summer.

The weather was overcast and in the 60's at Sunday's July 4th Hillsdale Farmer's Market. For the market vendors and managers the fact that it was not raining was promising. Knowing that the gods were awaiting their annual offering and ever hopeful that summer was just around the corner the HFM crew conceived the perfect gift but before the gift could be presented its worthyness would have to be determined. The vendors of the market were called upon to test the gift and it was sampled by all. Eamon and his family of volunteers dished out the most wonderful, colorful red, white and blue ice cream sundaes ever seen in the PNW and it was agreed that this would be the offering that would surely bring forth sun and warmth. The perfect ode to our nation's independence and the blend of both sweet and cold the essential elements of summer and winter. But perhaps the gift was too perfect, the effects too powerful and by Wednesday temperatures had risen into the 90's and by Thursday we saw 100 degrees. But yes, summer has arrived. Thank you Eamon!

PS: for those of you that wondered what happened to spring, spring in the NW is usually just a tapering off of winter

The Face of River Wave Foods

June 7, 2010

After a long weekend of farmer's markets a package was received on Monday that revivified the focus and belief in what it is I am doing. River Wave Foods had taken out an 1/2 page in the Summer 2010 edition of edible Portland. It was a spendy decision but things seemed to come together in terms of creative ideas, collaborative elements and timing so the money was spent and the ad was created. The edible Portland magazine is a colorful, informative magazine that features local growers/farmers/producers of food, local food businesses and seasonal recipes that conjure up visions of fabulous mouthwatering meals and memorable dining experiences. As I leafed through the thick never opened pages I cleared my mind of expectations so that I could view our ad with a "beginners mind". On page 42 there is was. The River Wave Foods ad projecting a rich simplicity that reflects the very nature of our products. No matter what the impact of this ad I am pleased. River Wave Foods now has a face and a sense of self that continues to grow and develop.

Berriyaki Vinaigrette

Ingredients

• 1 cup seasoned rice vinegar
• 1/8 cup olive oil
• 3 T River Wave Foods Berriyaki Sauce


1. Place all ingredients in a jar
2. Clover with lid
3. Shake vigorously until ingredients are thoroughly mixed

Serve With
Mixed greens, goat cheese, fresh berries, thin slices of red onion and candied nuts
Grilled Steak Arugula Salad- arugula, thin slices of steak, red onions

Thai Cole Slaw with Jumbo Grilled Shrimp

Ingredients:
• 3 cups finely shredded cabbage
• 1/3 cup each of julienne Red bell pepper, Carrots, Celery, Red Onion
• 12 grilled jumbo shrimp
• ½ cup crushed unsalted dry roasted peanuts
• 6 sprigs of fresh cilantro

Dressing:
• 1 cup seasoned rice vinegar
• 3 T My Thai Gourmet Sauce

1. Combine the dressing ingredients in a glass jar. Seal the lid and shake vigorously until emulsified, about 20 seconds.
2. Drizzle dressing over cabbage and julienne vegetables and toss. Garnish with grilled jumbo shrimp, peanuts and cilantro sprigs.

Tapanui Tapenade Torte

Ingredients:
1- 6 oz jar of River Wave Foods Tapanui Tapenade
1-8 oz brick of cream cheese
1- 5 oz round of Boursin cheese
1 cup walnuts
4-5 T brown rice syrup (you can also use regular or brown sugar)
1 sprig of fresh rosemary or thyme
Crackers and/or slices of apples and pear

1. Place cream cheese and Boursin cheese in food processor. Blend together until cheeses are evenly mixed
2. With a non-stick spray, coat the inside of a 4” wide X 2-3” high round mold (an 8 oz deli tub works well)
3. Take ½ of the cheese mixture and ½ of the tapenade and alternate layers starting with the cheese. You should have 2 layers of each. Refrigerate for at least 2 hours.
4. When time to serve invert mold and place torte on plate. Cover with candied walnuts* and garnish with fresh herb. Serve with crackers and fruit.

*to candy nuts: lightly toast walnuts in a cast iron skillet on low flame. Add syrup and stir constantly for 3-5 minutes. Place candied nuts on foil or wax paper and allow to cool. Crush into smaller pieces

Argentinean Pizza with Tomatoes and Cheese

Preheat oven to 350
Ingredients:
12 oz pizza dough
3 oz River Wave Foods Argentinean Chimichurri Sauce(1/2 jar)
10 oz grated cheese (a good mix : mozzarella, provolone and asiago)
1- large vine ripe tomato ( 1 ½ cup diced tomato)
2 T flour
1. Sprinkle flour over a smooth flat surface on which to work dough
2. Work pizza dou8gh into a rectangle approx. 9” X 6”
3. Brush Chimichurri sauce over entire pizza
4. Spread cheese and tomatoes evenly over pizza
5. Bake in over @ 350 for 12-18 minutes or until golden brown
6. Cut into pie shape of wedges

A Rainy Day At The Market

It had rained all week long, so when the weekend approached and the forecast called for more rain with a blast of cold wind and the possibility of hail, I felt myself preparing for a long weekend of two cold wet days of standing under a canopy selling sauces. The Saturday Vancouver Market is a long one, starting at 9 and ending at 3 it is the marathon of markets. 6 hours may not sound like a long day but it is not merely the hours at the market that a vendor is looking at but the 2-3 hours of prep prior to the start and the couple of hours after the customers have gone home. I am a vendor that uses a co-packer (a term to describe someone who produces the actual products) but I know many in the market that bake, raise, grow or cook the goods that they sell, their lives being unimaginably more demanding and exhaustive than mine. While the weather was as forcasted, there were other brave souls that ventured out into the elements and it was a comfort that we were not alone in the belief that "if we cook, bake, prepare it they will come". Big pluses were that we had been moved from the back end of 6th street to the main drag of the market on Esther, and to top it all off we were placed next to "Oh Fudge" a great local Vancouver shop that has the most amazing and delicious selection of fudge IN THE UNIVERSE. With all the pluses it was still wet and cold but we survived, sold some sauces and met Jen the fudge lady's daughter and the cutest little Boston Terrier who sat in a red Radio Flyer All-Terrain Wagon taking it all in as his person pulled him through the market and the rain.

Asking the Correct Questions

The Food Entrepreneur

On Sunday I demo-ed at the Food Front in the Hillsdale shopping center. I set up my table and arrange the little sample cups and then wait for shoppers to come by. I never think that my purpose is to sell, but more that I am there to educate the consumer about the River Wave Foods product line. Inevitably I meet the most interesting people. I rate the traffic as medium/slow, which is nice because I then have the opportunity to talk with people. I met a wonderful couple and we engaged in conversation about the serendipitous way in which a life or a business can unfold. They recount the story of how after receiving 3 job offers in a week that would entail moving to either London, Amsterdam or Brussels they logically assessed the pros and cons that each city could offer. Pleased with their decision making process they casually ask their 4 year old son where he would like to live. Their son asks "Who has the most toys?" They look at one another and answer their son's query, " Well I guess that would be London". And London it was, a decision made 30 years ago that yielded experiences and friendships of a lifetime.

The Climb

The Food Entrepreneur

Most mornings I wake up not knowing how my day will unfold. Since starting my own business I have become painfully aware that there are no bosses to create the work and it is not that I don’t want to work but more that I am not always sure what the work is. I attribute this to a lack of vision, an inability to determine the task at hand. This lack of vision can easily lead to paralysis. In the beginning there were a millions things to be done; create and fine tune the product, find the right co-packer, shelf stability testing, labeling, upc code, packaging etc. Early on it felt as if the creation of the business was the end product, once that was done I would be home free…….needless to say I was a little off base with that one.