ROUNDUP

Willy Wonka’s Got Nothing on Quin Candy

Trick or treat! Jami Curl re-imagines childhood classics with Northwest flavors, while keeping the nostalgia intact.

09/26/2014 Photography by Benjamin Tepler

THE GRAPEVINE

Oregon's 50 Best Wines 2014

It takes a village to taste and rank more than a thousand bottles of wine. Luckily, we’ve got lots of friends.

09/26/2014 Edited by Allison Jones

BREAKING NEWS

Boke Bowl Does Brunch, Dim Sum Style

Boke Bowl West announces new weekend morning program with an eye for bao, dumplings, and potstickers.

09/25/2014 By Benjamin Tepler and Anna Loh

INTERVIEW

Bon Appétit's Andrew Knowlton on Why Portland Matters

The national food mag's restaurant editor downloads on the state of American dining, Maurice, and the places that keep him coming back to PDX.

09/24/2014 By Karen Brooks

THE GRAPEVINE

Watch the New Brooks Winery Go Up in Two Minutes

This awesome time-lapse video showcases the rise of the Amity, Oregon winery's new tasting room and production facility.

09/23/2014 By Allison Jones and Sarah Ostaszewski

FOOD AND DRINK EVENTS

A Month-Long Celebration of Tea at Lan Su Chinese Garden

This October, Lan Su Chinese Garden and the Tao of Tea are teaming up to present the fifth annual Tea & Art in the Garden with over 20 events and activities.

09/23/2014 By Sarah Ostaszewski

BEER BULLETIN

Inside New Non-Profit Ex Novo Brewing Company

Following the footsteps of Portland’s first non-profit pub (the Oregon Public House) Ex Novo intends to brew its Lagers and IPAs for a good cause.

09/18/2014 By Anna Loh

FOOD EVENT SPOTLIGHT

Get Ready to Veg Out at the Portland VegFest

Oregon’s biggest vegan celebration returns September 27–28 for its tenth year of film, fashion, fitness, and free food.

09/18/2014 By Tuck Woodstock

READ 'EM AND EAT

October's Cookbook Events Bring the Heat

From Thug Kitchen's Eat Like You Give a F*ck to a new Vegetarian Flavor Bible, Powell's is bringing national cookbook talent to the City of Roses.

09/17/2014 By Anna Loh

MENU WATCH

A Beginner's Guide to Oyster Identification

Ever wonder about the differences between the offerings on the raw bar menu? We explore five species of oysters from around the world with local bivalve experts Tobias Hogan and Ethan Powell.

09/17/2014 By Allison Jones

Slideshow

Slide Show: An Oyster Tour at The Parish

09/17/2014

Slideshow

Slide Show: A Tour of Accanto's New Lunch Menu

09/17/2014

EAT WITH YOUR EYES

Accanto Debuts New Lunch Hours and Menu Updates

With a new chef and expanded service, Accanto is now offering fresh pastas and Italian classics for your midday meal, five days a week.

09/17/2014 By Allison Jones

FEAST PDX INTERVIEWS

Q&A: Rolf & Daughters' Philip Krajeck

On the eve of Feast, the Nashville chef talks farro, fat, and why he's not America's Pasta Lord.

09/17/2014 By Kelly Clarke

FOOD EVENT SPOTLIGHT

Four Reasons to Get Excited About the Portland Fermentation Festival

On the eve of next month’s fifth annual “stinky wonderful” tasting event at Ecotrust, we tapped local author Liz Crain for four of her favorite ferments.

09/16/2014 By Kelly Clarke

POUR

The Bitter Housewife Is On a Mission to Help Home Bartenders

Portland's home bar heroine wants you to spice up your liquor cabinet—and shares her recipe for brandied cherries.

09/16/2014 By Kelly Clarke

EAT THIS NOW

Pitch Perfect Chocolate at Pitch Dark

Single farm–sourced cocoa beans and a refined production process make Pitch Dark Chocolate a welcome addition to Portland’s craft chocolate scene.

09/16/2014 By Brooke Bass

FEAST PDX INTERVIEWS

Q&A: Alma’s Ari Taymor

On the eve of Feast, L.A.'s Alma star talks pop-ups (what else!?), cooking with rose petals, and his top PDX dining spots.

09/16/2014 By Benjamin Tepler

READ EM AND EAT

Inside Renee Erickson's 'A Boat, a Whale, and a Walrus'

We've got ten reasons why the star Seattle chef's beautiful new book belongs on your Powell's wish list.

09/15/2014 By Allison Jones

HIT LIST

Tipping Our Hat to an Overlooked Pasta

In honor of National Linguine Day on September 15, we're celebrating the elliptical- ended pasta that is wider than spaghetti but narrower than fettucine.

09/15/2014 By Anna Loh