Fresh Sheep-Cheese Ricotta Doughnut Holes with Chestnut Honey

Kimberley Paley, Paley’s Place



Pimientos de Padrón

John Gorham, Chef Toro Bravo



Beaker & Flask

08/18/2009 By Mike Thelin


Koi Fusion PDX

Roving food cart attracts Portland foodies and Twitterati.

08/18/2009 By Laura Klairmont


Caraqueña: Michelle’s Amazing Venezuelan Kitchen

Michelle Rossington brings Venezuelan flavors to SW Oak and 5th.

08/18/2009 By Laura Klairmont

Restaurant Review

Pepper Power

The Padròn pepper has Portlanders playing culinary Russian roulette.

08/18/2009 By Martha Calhoon

Portland Plated

Smaller, Cheaper, Faster

As the economy changes, Portland restaurants are forced to adapt or become extinct.

08/18/2009 By Mike Thelin


Taster's Choice

Portland sommeliers take us through the perfect menus for our top 50 wines.


Steve Jones

Chef Q & A: Steve Jones

Steve Jones, of Steve’s Cheese, gives us his take on fabulous food and touches on the Northwest’s flourishing cheese scene.

08/18/2009 By Kaitlyn Evans

Web Exclusive

Our Cup Runneth Over

More of the best Oregon wines that we couldn't fit into print.

08/18/2009 By Condé Cox

Pinot Primer

Fevers and Chills

The summer of 2006 brought a heat wave that changed pinots, learn how vineyards coped with the challenge.

08/18/2009 By Condé Cox

Vino Vocab 101

Crush Course

When it comes to wine, now you can know (or at least sound) like you know what you're talking about with these key terms.


Get Yo Grape On

Oregon's 50 Best Wines 2009

Oregon's one of the best wine-growing regions in the world—and we have the guide to finding the best quality and the best value to match it.

08/18/2009 With Randy Gragg By Condé Cox

Culinary News

Cheese, please?

Oregon cheesemakers get national recognition

08/17/2009 By Kaitlyn Evans

Happy Hour

Happy Hour: Pope House Bourbon Lounge

I’m drowning in a whiskey river—and loving it.

08/14/2009 By John Chandler

Ken Gordon

Chef Q & A: Ken Gordon

Portland Plated speaks with chef, owner, and food icon Ken Gordon of Kenny & Zuke’s Delicatessen.

08/13/2009 By Kaitlyn Evans

Big, Obnoxious Drinks

Yard Arms

Can really tall daiquiris save our local economy? No, but who cares?

08/11/2009 By John Chandler

Recipe File

Market Makers: Nel Centro

Nel Centro chef makes killer bisque.

08/11/2009 By Kaitlyn Evans

Kir Jensen

Chef Q & A: Kir Jensen

For the first in our interview series with local Portland chefs, foodies, and restaurateurs, Portland Plated talks with a star local baker.

08/10/2009 By Kaitlyn Evans

Drinking Locally

Bourbon Street

Kentucky whiskey? Yes, please!

08/07/2009 By John Chandler