WESTWARD DINE
Quick Fried East Coast Squid
This classic Mediterranean fare has a long-standing
reputation as “worker’s food.” Pintxo’s version melts
in your mouth and makes it easy to see why some
European countries eat sardine toast for breakfast,
lunch and dinner. These sardines are seasoned with
the welcomed zest of preserved lemon salt and laid
delicately on a dollop of creamy Paprika Pepper Aioli
over a fresh cut baguette. Add the fried lemon slice
and soak up the taste of summer.
Wood Baked Gigante Beans
Not your average baked beans, these Greek
“giants” are soaked in tomato, covered in feta and
bread crumbs then sent straight from the oven
to the table piping hot and ready to impress. The
beans themselves are indeed flavorful and the
tomato sauce is anything but average, but it’s
the breadcrumb crunch that brings this savory
masterpiece together. It’s garnished with marjoram
and citrus undertones.
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Braised Anderson Ranch Lamb Shoulder
With a generous cut of local Oregon lamb, this platter
style entrée is accompanied by a minty herb and
onion salad, a lavish spoonful of creamy tzatziki
and warm pita-triangle flatbread. Don’t be fooled
by the he