Cider makes a comeback
Apples are indisputably the iconic frontier fruit, yet no drink has
2013 James Beard Foundation Awards
Portland chefs and authors took home top honors at the 2013 James Beard Foundation Awards, the annual Oscars of the culinary world presented in New York City. Chef Gabriel Rucker of the Stumptown restaurants Le Pigeon and Little Bird was named Best Chef Northwest. It was the second Beard award for the 32-year-old chef who continues to make headlines for his bold and inventive cuisine. “I wasn’t prepared at all,” said Rucker who was among nearly two dozen chefs cooking at the gala and accepted the award in his chef’s coat. How is it to be a two-time Beard award winner within two years? Said Rucker:” That’s crazy stuff. I don’t even know.” In 2011,…
Southland Whiskey Kitchen Opens in Portland
by Cole Danehower – Portland-area ‘cue fans have a new resource to satisfy their smoked meat cravings. Southland Whiskey Kitchen is
Fall in love with Asian pears
Asian pears are distinctly delicious. With the first bite your mouth is filled with thirst-quenching juice and amazing flavors.
The Uncanny Sardine
Fresh sardines are a delight; canned sardines, not so much. Robert Clark, the executive chef of C, Nu, and Raincity Grill restaurants in Vancouver, British Columbia, demonstrates a delicious dish
Seattle Chefs Light Up Montreal
Six of Seattle’s top chefs showcased Pacific Northwest cuisine at Montréal’s 13th annual Lumière festival, a two-week citywide celebration of arts and gastronomy held this past February 2012.
Chasing Food Carts
Since publishing one of the first major surveys of Portland’s then-booming food cart scene
Good Eggs
At a winter or early spring farmers market, would you pay $7 (or more) for a dozen eggs, when grocery stores are offering Easter specials of $3 (or less) per dozen?
Down-Home Dining
“Ten years ago, people weren’t talking about local, organic, sustainable,”
In pursuit of Northwest Truffles
No longer just an underground treasure, native Northwest truffles—especially in Oregon—are emerging as a gourmet alternative to more expensive Italian fungi.