Eat the May Issue
In the May issue of Portland Monthly, hungry readers will find:
← An in-depth exploration of the handmade Netarts Bay sea salt from Jacobsen Salt Co., the first company to make salt from waters off the Oregon coast since Lewis and Clark.
◊ Flexitarian chef Abby Fammartino's recipe for gluten-free potato gnocchi, a spring dish almost anyone can enjoy (complete with a how-to video!).
◊ Portland Monthly food critic Karen Brooks' review of The People's Pig Wild Boar Sandwich, from chef Cliff Allen's tiny, streetside meat cave.
◊ How a new generation of Oregon Winemakers is taking over at many of the Willamette Valley's flagship wineries.
◊ An interview with food politics guru Michael Pollan as he discusses his new book, Cooked: a Natural History of Transformation.
◊ How the former owners of Dot's Cafe are bringing retro back with their new Lily Day Cafe and some killer breakfast sandwiches.
◊ What to order at the new weekend brunch at Lauretta Jean's (hint: there's much more than pie going on at the SE Division bakery and cafe).
◊ The perfect summer sip: India Session Ales, which retain the hop-powered IBUs of an IPA while you retain more of your wits with lower ABV.
◊ A snapshot of the wine list and cheese selection from Cyril's at Clay Pigeon Winery.
◊ Our taste test pitting genuine crustacean against the sushi substitute, What's Better: Real Crab or Real Krab?
◊ And the hottest places to eat, drink, and play at the Northwest's best islands, beaches, rivers, and lakes.