About…
(Taking applications for better “family” photos)
If you really want to know the dirty truth my life often resembles polenta – Can be delicious, at it’s best when it’s warm, sometimes making an appearance as an extremely, “together” disk of swanky culture, and sometimes it’s a mushy pile in a bowl. We differ solely in the aspect that polenta is naturally gluten-free and I am not.
I’m Savannah! I come from a rather roundabout background in the Culinary industry, the short of which is that I’ve trained under thirty different chefs and taught cooking classes all around the US. The restaurant industry is a magical place of late nights, hot kitchens, screaming sous-chefs, and foul language. It’s a gas and 0/10 line cooks would recommend.
I’m originally from Kansas City, MO (Shoutout to the Culinary Center of Kansas City where I got my start). At the bright age of 21, I left dear, old KC and moved to Colorado where I met Tony. A five-foot, nine snowboarder/techie with a shock of curly brown hair that peaked out at you from under the ever-present beanie cap. You can read all about how we met here.
It was Tony who convinced me we should start Cleaver Cooking. He built the website, handles all the back-end projects along with the photography and videography. He also cleans, he’s a rare breed.
In 2017 I got a travel itch and we decided to spend a year traveling the US. We spent four months at a time in different cities. I found work in the service industry and Tony worked remotely from home. Our travels took us to New Orleans, Utah, Portland, ME, and Portland, OR. You can read my recounts of our adventures and bad decisions while on the road below.
At the moment, this whole website is run during the hours outside of our normal jobs. It’s the product of our (sometimes) disgruntled passion so thank you for visiting it and making my recipes and my day!
We currently live in Portland, OR with our most recent addition, Muggsy. A young, 40lb pit bull mix with only one eye. She’s the best dog a person could ask for.
If you really want to know the dirty truth my life often resembles polenta – Can be delicious, at it’s best when it’s warm, sometimes making an appearance as an extremely, “together” disk of swanky culture, and sometimes it’s a mushy pile in a bowl. We differ solely in the aspect that polenta is naturally gluten-free and I am not.
I’m Savannah! I come from a rather roundabout background in the Culinary industry, the short of which is that I’ve trained under thirty different chefs and taught cooking classes all around the US. The restaurant industry is a magical place of late nights, hot kitchens, screaming sous-chefs, and foul language. It’s a gas and 0/10 line cooks would recommend.
I’m originally from Kansas City, MO (Shoutout to the Culinary Center of Kansas City where I got my start). At the bright age of 21, I left dear, old KC and moved to Colorado where I met Tony. A five-foot, nine snowboarder/techie with a shock of curly brown hair that peaked out at you from under the ever-present beanie cap. You can read all about how we met here.
It was Tony who convinced me we should start Cleaver Cooking. He built the website, handles all the back-end projects along with the photography and videography. He also cleans, he’s a rare breed.
In 2017 I got a travel itch and we decided to spend a year traveling the US. We spent four months at a time in different cities. I found work in the service industry and Tony worked remotely from home. Our travels took us to New Orleans, Utah, Portland, ME, and Portland, OR. You can read my recounts of our adventures and bad decisions while on the road below.
At the moment, this whole website is run during the hours outside of our normal jobs. It’s the product of our (sometimes) disgruntled passion so thank you for visiting it and making my recipes and my day!
We currently live in Portland, OR with our most recent addition, Muggsy. A young, 40lb pit bull mix with only one eye. She’s the best dog a person could ask for.
Fun Facts:
- Tony’s family moved a lot as a child and he’s been to 49 states. Hawaii here we come!
- Savannah is the second oldest of 11 children (No she’s not Catholic).
- Before we met, Tony lived off a diet of Taco Bell, Chocolate Milk, and Cigarettes while maintaining a 12% body fat. I fixed that quickly.
- Savannah has a license in massage therapy and practiced for a year before the culinary industry called her back.
- We drove around the country for 3 months in a vehicle with expired plates… whoops!
Recently…
Tessie Comes to Portland
February 28, 2019 I discovered February had come to an end when one of my coworkers remarked that there was no “29th” day of February as I labeled and dated a package of smoked salmon I had just portioned. I
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Recipe Fails and Walmart Woes
February 15, 2019 It was the sort of Tuesday that made you question whether it was actually Monday. The kitchen I currently run closes at 3:00 pm and I faithfully watched the seconds tick by till the clock struck three
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A Culinary Cabaret
January 4, 2019 This year I discovered a new tool; To encourage people and myself to think of three ways to phrase something before blurting it out. Its benefits are three-fold: 1. It gives you the opportunity to say something
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A Bag of Bananas & a Bottle of Tamari
December 17, 2018 The month of December was a special time in my professional life. Let’s just be real here, I currently run a small kitchen program out of one of the more “well-to-do” coffee shops in PDX. We poach
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The House, the Dogs, and the Cars
November 2, 2018 If you don’t know what Petfinder is, it is someones brilliant creation of an app that allows dog shelters to put up their adoptable dogs with a bio, their picture, and a bit of info about them.
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Portland to Portland
October 19, 2018 Hello friends! I feel like I’m slowly coming back to the land of the living (AKA, the world online) after the last two months of craziness. And once I surface through all the facebook bog of politics,
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