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07/04/2019

Marti cooks fish bowls/lime aoli with Naomi LaViolette at Campbell Lake Winery/ SEASON TWO PREMIERE!

By MARTI MENDENHALL // Season Two PREMIERE of Mart's Music Kitchen! Cooking with Naomi LaViolette at  Campbell Lane Winery.

On this Season 2 Launch of Marti’s Music Kitchen, the fun music and food podcast where anything can happen, we travel to the lush green hills of Pete’s Mountain in West Linn to the Campbell Lane Winery.  Our guests, songwriter Naomi LaViolette and the winery’s co-owner, Tracy Parks, welcome us into the kitchen for Naomi’s own delicious, healthy Fish Bowls and of course, vino!

Naomi has received national acclaim around her work with Steve Goodwin and the “Saving his Music” project, and also for the Oregon Symphony’s Lullaby Project helping pregnant women and new mothers experiencing housing insecurity create personal lullabies for their children.

“We’ve now successfully saved most of his music,” says Naomi, “and it’s kind of neat because it’s like… that’s the battle Alzheimer’s didn’t win.  We feel a lot of joy from that. It’s like the light on the other side of the darkness with the disease.”

With three kids and an extremely busy performance schedule, how does she find the time to cook? How do Naomi and Tracy encourage their children to help out in the kitchen? And how did she write her latest hit? Take a listen – and let’s find out!

Naomi LaViolette website

Naomi's Patreon

Facebook

Twitter

Saving His Music

The Lullaby Project

https://naomilaviolette.bandcamp.com

iTunes: https://itunes.apple.com/us/album/written-for-you/id1293361041

Campbell Lane Winery

https://www.facebook.com/clwinery/

https://www.instagram.com/clwinery/

Marti Mendenhall website

Marti's Patreon

Fish Bowls

For the fish:

3-4 lbs white fish (Cod, Mahi Mahi, or Rockfish)

1/4 c. coconut oil, melted

2-3 oranges or lemons, sliced

Salt and pepper to taste

For the bowl:

Cooked rice

1 onion, chopped

1 bunch cilantro, chopped

2-3 avocados, sliced

Hot sauce (Sriracha, Tapatio etc.)

1-2 cans black beans, rinsed

Lime wedges for garnish

Lime Aioli

5 limes

2 cups mayonnaise

1 tsp. garlic powder

Salt to taste

Rinse the fish and pull out any visible or felt bones. Lay it flat in a baking dish. Sprinkle with salt and pepper, drizzle with coconut oil, and lay orange or lemon slices on the top. Bake at 350 for 20-25 minutes, until it reaches an internal temperature of 145 or until flesh is opaque and separates easily with a fork.

To make the aioli, combine the zest of two limes and the juice of 5 limes with the mayonnaise, garlic powder, and salt to taste.

Assembling the bowls: Scoop rice into a deep, wide, single serving bowl. Place a serving of fish in the middle, then surround with toppings (chopped onion, cilantro, avocado, black beans, hot sauce). Drizzle everything with the lime aioli. Garnish with a lime wedge.

#NaomiLaViolette #Patreon #SavingHisMusic #OregonSymphony #LullabyProject #CampbellLaneWinery #Winery #MartiMendenhall #MartisMusicKitchen #PdxMusic #PDXEats #FishTaco #Wine #foodandmusic #CookingAndMusic #PdxFood

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