Tom Douglas’s Prosser Farm
A delivery truck drives up to Palace Kitchen, the restaurant opened in 1996 by Seattle’s culinary maestro, Tom Douglas. The driver steps out, and an eager Tom bounds up to
Portland-style dining interview with Bruce Carey
Mention the name Zefiro (1990–2000) to anyone who’s paid a fancy to Portland’s dining scene for the past 25 years and you’re bound to hear swoons.
Craft Distilling
Stephen McCarthy is the godfather of American craft distilling.
D.Y.I. Booze
Eating seasonally is commonplace nowadays in the Pacific Northwest, yet the same principles—with a modicum of patience—apply just as well behind the bar as at the dining table.
Living La Vida Locavore
Twenty-five years ago, the specials on many Pacific Northwest restaurant menus featured ingredients from
¡Salud!
There’s no 30-minute recipe for making tamales, nor is there any quick solution to the healthcare crisis that many low-income workers face.
Culinary Tourism
As general manager of The Allison Inn and Spa in Oregon’s Willamette Valley wine country, Pierre Zreik
International Pinot Noir Celebration
It started as a group of Willamette Valley family winemakers inviting other producers of Pinot Noir to share their bounty once a year. Today, IPNC, as it is known, has become one of the world’s most acclaimed and admired wine events
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.
Educating Tomorrow’s Culinarians
Six years ago, veteran culinary instructors Brian Wilke and Eric Stromquist created a different kind of cooking school.