Chef Eric Nelson from Vitality at Wellspring in Woodburn and Larry Miller of Stangeland Winery have a great food and wine pairing — blueberry braised lamb on a rosemary garlic crostini with hazelnut goat cheese mousse. Find more food and wine pairings at the Oregon State Fair.
>> welcome to back. we are getting fancy in the studio 6 kitchen. we’re making a blueberry braised lamb. with hazelnut goat cheese. >> this is one of the things featured at the oregon state fair on friday. here to tell us more about it is chef gregory gourdet from vitality. this is one of those labors of love but it is worth it. first i’m going to take the lamb and season it with salt and pepper. why don’t you cut up thoset. vegetables.ake carrots, celery, onions, ginger.pepp >> there’s a lot of healthy ingredients in here. >> now, your restaurant, vitality, i’ve been out there before i shot a story at the facility. well spring, it is a wellness center, it has the restaurant,een obviously, along with there’s a fitness center.is a >> uh-huh. >> a spa, a bow talk shopping center, called the source. >> out in wood burn. >> and also banquet space for up to about 300 people. >> so the food yo
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