This week, we visit with Ethan Tobey, sous chef at Sonny’s in Portland, who prepares Sweet Potato Poblano Soup.


What person or people have influenced you most?

The people that I have worked for have influenced my cooking.


What is your go-to ingredient?


Fresh oregano/cilantro.


Is there an ingredient that surprises you with its flavor and impact?

Husk cherries.


What do you cook for your family?


Shepherd’s pot pie/chicken pot pie.

Is there something at the restaurant that’s a favorite?

Making scallop ceviche.



By Ethan Tobey


Serves eight to 10.

3 cups uncooked bacon, diced

8 tablespoons unsalted butter

2 Spanish onions, diced

2 cubanelle peppers, diced

5 poblano peppers, diced


1/4 cup minced garlic

5 large sweet potatoes, peeled and diced

3 1/2 quarts chicken stock

2 heads cauliflower, finely chopped

1 cup Oakhurst sour cream

4 tablespoons ground cumin


4 tablespoons fresh oregano, finely chopped

16 ounces pineapple juice

Salt and pepper to taste

Saute bacon, onions, peppers and garlic in 5 tablespoons butter over medium-low heat until veggies are soft. Add sweet potatoes and chicken stock, and bring to a boil. Reduce heat, cover and simmer until sweet potatoes begin to soften.

In a separate pan, saute cauliflower in remaining butter until cooked but still firm. Set aside.

Remove soup from heat and puree with hand blender. Add sour cream, cumin, oregano, pineapple juice and cauliflower. Adjust seasoning with salt and pepper, and serve.


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