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@caros__table

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Mediterranean Inspired
PDX Private Chef
Alter Ego of @carethomp
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So fortunate to have welcomed family and friends into our home yesterday to celebrate Chelsea & Brandon’s baby boy arrival in December. 💙 When you are prepping for your daughter’s shower you can’t help but relive the moment she was put into your arms for the first time. It is a full-circle life moment to watch one of your babies prepare to have a baby of their own. And just as special is seeing how friends who shared their young adult years together now step into a new season of friendships. Becoming young parents, experienced advisors & extended “aunts & uncles” who still gather together to create new chapters of memories. It truly is a full circle moment of life that I’m so happy to be able to witness. Special thanks to @allyccarey for all the time she put into helping host the shower, @caros__table for providing a menu of food that was 5 star delicious & to Brandon’s mom, Anya, for being part of this special day.
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Paella with a side of Haystack Rock 🦪 A fabulous party trick and maybe my new personality! Chicken, Chorizo and Shishito Paella with @elpaeller the absolute best broth I’ve just discovered!
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15+ years later and we’re still huddling in circles and squealing over each other at the top of our lungs. Love these ladies! Love that labneh! Love you Matt Damon rock!!! 🪨❤️
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If it’s wildly better there (something I can’t get at home), cheaper there, or something I’d be proud to pass down someday, I’m probably bringing it home 🙂‍↕️ 1. CHEESES! I regret to inform you that the Myzithra you know from Old Spaghetti Factory ain’t it. Greek Myzithra and Graviera are the best of the best and last surprisingly long when stored correctly! 2. Honey — if you’ve been to Greece, likely you’ve drooled over the honey. It’s bold in flavor, velvety and drench-worthy. Cretan Wild Thyme is a gold standard and I’ll be eating this every morning on my yogurt bowls for the foreseeable future! 3. Olive Oil — duh. 4. Dried Chickpeas — I fell in love with Revithada in Sifnos, a traditional chickpea dish slow cooked over fire in a clay pot. Yes, we can get these here, but yes, they are often old and craggly at the grocery store. Plus, they’re like 2€. 5. Split Favas - you might be surprised to hear that hummus is NOWHERE on the menus in the islands… because it’s not Greek! Fava Dip, however, is absolutely everywhere and my new healthy obsession. 6. Thessaloniki Mustard — I’m a mustard fiend, so this one’s personal. The Greek salad at Ergon House in Athens, while not traditional (most tavernas just use olive oil to dress), uses this mustard in the dressing and it was elite. 7. Vinegar — this is made from Rosé wine so it’s lighter in color and a bit more delicate in flavor than RWV. Unique vinegars are a great way to level up your pantry - I’ll be throwing this on cooked veg, light salads, legumes, etc. 8. Kalamata Olives — also duh. So much cheaper and better. Greek salads for days. 9. Dried Oregano — the Greek stuff is punchier and fresher. Plus, the bottle is pretty. 10. Pottery!!! Omg if I could buy it all I would. This is from a family-run pottery business in the mountains of Sifnos - we watched as the grandfathers painted our pottery by hand, the son rang us up (cash only) and the grandson ran haphazardly about to scope out which pieces the people were buying. These are possibly my favorite travel purchase to date! 11. Naxos Apothecary is reason enough to visit Athens and this body oil will be ON ME until my next visit.
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Last night’s patio dinner was everything you hope for on a summer evening—time to slow down, share a meal, enjoy plenty of laughter, and linger over conversations long after the sun had set. It was also a bittersweet gathering as friends and family came together to wish Chelsea and Brandon all the best on their move back to California. As much as I’ll miss knowing they’re just across the bridge, I’m already looking forward to planning a few summer beach days in Orange County! As always, my husband brought his grill-master talents to the table, serving a perfectly cooked tri-tip alongside a medley of grilled vegetables. I also stepped out of my comfort zone and tried two new recipes: a salmon entrée with charred oranges and olive tapenade, followed by panna cotta for dessert. A special thank you to Brandon’s mom, Anya, who made the drive down from Sequim, Washington. Her extra set of hands was invaluable in helping get the food on the table and our guests served. It was a beautiful evening filled with good food, wonderful company, and memories we’ll cherish @berobrewing
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