Fresh
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Cider makes a comeback
Apples are indisputably the iconic frontier fruit, yet no drink has
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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,…
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Build Your Own Bitters
Take Some Bitters Advice For the home mixologist, the commercially available bitters can seem confusing:
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Spicy Honey Glaze
But about one-third of the human diet is derived from plants pollinated by creatures. And honeybees perform 80% of this work.
Food
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.
Travel
Gulf Island Wines
We stepped out on deck just after the ferry sailed clear of the Tsawwassen terminal. Standing close together, braced against the wind, we admired the stars. Behind us, Vancouver’s lights were beginning to fade and ahead of us
Living La Vida Locavore
Twenty-five years ago, the specials on many Pacific Northwest restaurant menus featured ingredients from
Culinary Tourism
As general manager of The Allison Inn and Spa in Oregon’s Willamette Valley wine country, Pierre Zreik
Ale Aboard
….wearing helmets and toting bottles of water, we steered our bikes down Bend’s brick-paved road in search of Beervana.
Wine
What makes an AVA?
On the advent of the Northwest’s newest appellation, Cole Danehower discusses the process and elements that made The Ancient Lakes of Columbia Valley the newest Washington State wine appellation. The idea of wine appellations itself is ancient: Roman and Greek commentators noted how some places were better for winemaking than others. The French system of appellation d’origine contrôlée not only defines specific growing regions, but also growing techniques, standards, and wine quality. The American system of AVAs (American Viticultural Areas), while loosely based on the French model, only defines specific geographies where grapes are grown; there is no element of wine quality or character explicitly involved in the process of AVA designation. All that is…
Gulf Island Wines
We stepped out on deck just after the ferry sailed clear of the Tsawwassen terminal. Standing close together, braced against the wind, we admired the stars. Behind us, Vancouver’s lights were beginning to fade and ahead of us
David Adelsheim – the growth of Oregon’s wine industry
No one has had a stronger impact on the development of the Oregon wine community than David Adelsehim.