Shopping with a Chef
Ericka Burke of Seattle’s Volunteer Park Cafe It’s your local farmers market. The corner convenience store. The coffee shop where you don’t need to place an order anymore because the barista knows exactly what you want every morning. The neighborhood restaurant that you can count on for a comforting meal with a wallet-friendly bill on those nights when
Retro Redo
Cookbook author Ivy Manning takes us through the kitchen remodel in her 1940s-era house, and shares her riffs on classic recipes inspired by the historic Mallory Hotel in Portland, Oregon.
Astoria’s restaurants, coffee houses, pubs, wine tasting rooms and seafood markets.
Astoria has become an epicurean nirvana with terrific restaurants, coffee houses, pubs, wine tasting rooms, and seafood markets. The handsome post-1923 downtown buildings constructed after a devastating 1922 fire are intact and today house shops, lodging, art galleries, and eateries. You can stay in many of those charming hillside Victorian homes that have become bed and breakfast inns, like the eclectic Clementine’s. Or, immerse yourself downtown at the spiffy no-frills Commodore Hotel or the more luxurious vintage Hotel Elliot. For opulent, whimsical weddings, parties, or overnight extravagance, check out The Banker’s Suite . Owner Trish Bright has turned a vintage 5,000-square-foot, two-story bank into an enchanting marvel. If you prefer stunning river views with huge ships seeming…
Praising Shellfish
by Ethan Stowell— I might be biased, since I’m from Seattle. I’ll admit to that. But I dare you to argue that Washington State isn’t a damn good place to eat. The diners, the chefs, the farmers—we’re all in it together, enjoying the amazing foods from our backyards: a stellar array of wild mushrooms, juicy pears, crisp, flavorful apples, berries, lentils and grains. But in my book, if there is a single food that defines Washington and sets us apart, it’s not apples. (Sorry Eastern Washington, I said I was biased.) No, seafood is our crowning glory, and our premier crop is shellfish. I think all kids in this state should be able to shuck…
Boss Hog
“Every one of my cooks knows how to break down a pig,” says Robert Belcham
Top of the Coppa
Italian for “nape,” coppa is a cured piece of pork similar to prosciutto, but using the muscle at the back of a pig’s head, at the top of the shoulder, rather than the leg. You may have heard it called “capicola” (a combination of the Italian words capo, meaning “head,” and collo, meaning “neck”), or the East Coast-Italian pronunciation, “gabagool” (as Jersey-born photographer David Reamer calls it). But chef Adam Stevenson sticks to calling his product “coppa,” the term he learned from Seattle sausage maker Armandino Batali, who has achieved fame as much for being the Emerald City’s don of salami at his deli, Salumi, as for fathering celebrity chef Mario Batali. “Armandino offered to…
Food Carts a Go-Go
A guide to Portland’s culinary carts