At Paley's Place Bistro and Bar, Vitaly Paley brings French
training and international influences to bear on his
unquenchable passion for the local foodstuffs of his adopted
Oregon. In "The Paley's place Cookbook", he adapts his food
for the home cook, tempting the reader with a casually
elegant Walla Walla Onion Tart with Fresh Goat Cheese and
Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an
indelible Creme Brulee, and many others. Stories of the
farmers, fishers, and foragers who supply Paley's Place with
ingredients and inspiration; wine notes emphasizing local
wines; and photographs of the food, the restaurant, and
Oregon landscapes make this book a showcase of the region's
culinary riches.
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