The weather has turned and autumn is in full swing here in Portland. The quiet ache for just a few more warm days reminded me of the Chobani dinner that I had the opportunity to photograph in August. The heat was thick in the air, laced with a humidity that we don't often get in the Northwest. Even the Chobani team from New York seemed impressed with the temperatures.

The dinner brought together a handful of women from the Portland food community for an evening celebrating all things yogurt. The six-course tasting menu showcased yogurt at each turn:

Chobani Cocktail, aquavit, plantation rum, house cassis, lemon, Chobani honey yogurt
Grilled Summer Squash & Yogurt Soup, mint, spicy niçoise olive salsa
Heirloom Tomatoes: labneh, ground cherry, gypsy pepper, basil-tomatillo vinaigrette
Little Gem Lettuces, nectarine, marcona almond, anise hyssop yogurt
Whey-Brined Pork Chop, yogurt-creamed corn, thyme, grilled fig, hazelnut pesto
Honey Yogurt Semifreddo, cornmeal-yogurt cake, peach, nectarine, whey caramel
Vanilla Frozen Yogurt Float, cherry lime soda

And that pink cocktail? Not only pretty, but so delicious. Such a wonderful evening and a blast working with the Chobani team. Now, time to get in the kitchen and try to recreate the taste of summer with these dishes.