Recipe

Fried Green Tomatoes

09/18/2009

New Business

Turning Japanese

Sake, shochu, and more

09/16/2009 By John Chandler

Slideshow

Slide Show: Whole Hog

"Every part of the pig is edible, except for the oink." This Spanish adage describes the wonderful creativity behind some of Portland's best charcuterie extremely well as farmers twist classic Spanish techniques to make a prosciutto with a taste specific

09/10/2009

HIGH SPIRITS

Pope House Bourbon Lounge

The Pope House bucks the terrible stereotypes of the South fueled by "Free Bird" and NASCAR with its 40-plus brands of bourbon and impeccable surroundings.

09/10/2009 By John Chandler

EAT THIS NOW

Specialty Rolls at Sushi Mazi

Chef Marc Suwansathien's specialty rolls at Sushi Mazi such as the Super Rock & Roll are an orgy of Japanese fusion techniques, showing off a fondness for whimsy and over-the-top presentation.

09/10/2009 By Martha Calhoon

Cellar Notes

Oregon Chardonnay

09/10/2009 By Condé Cox

POUR

Can It

The historically maligned beer can undergoes a craft brew makeover led by Colorado's Oskar Blues Brewery. Will this trend spread to Oregon?

09/10/2009 By Rachel Ritchie

SAVOR

John Taboada's Green-Tomato Parmesan

As we reach the colder winter months, those formerly ripe tomatoes are hanging on to the vine for dear life. Like local chefs, you can take advantage of the new bounty of green tomatoes.

09/10/2009 By Martha Calhoon

PORTLAND PLATED

Whole Hog

"Every part of the pig is edible, except for the oink." This Spanish adage describes the wonderful creativity behind some of Portland's best charcuterie extremely well as farmers twist classic Spanish techniques to make a prosciutto with a taste specific

09/10/2009 By Mike Thelin

Happy Hour

Happy Hour: The Press Club

Cafe culture is alive and well

09/10/2009 By John Chandler

MUDROOM

Holy Water

Local beer brewers argue over politicians messing with their biggest ingredient—water.

09/10/2009 With Brian Barker

Sappington

Chef Q & A: Adam Sappington

Plated talks with Country Cat chef Adam Sappington.

09/09/2009 By Kaitlyn Evans

nostrana's kathryn yeomans

Market Makers: Kathryn Yeomans

Local chef talks cheese…

09/08/2009 By Kaitlyn Evans

Drinking Locally

Stumble Zone Part Deux

Broadway Bound

09/03/2009 By John Chandler

Foodie Festival

Indulge @ The Jupiter

East Side eateries unite for Ecotrust at the Jupiter Hotel.

09/02/2009 By Kaitlyn Evans

bryant

Market Makers: Bryant Terry

The author of Vegan Soul Kitchen makes a visit to the PSU Market

08/31/2009 By Eat Beat Team

Slideshow

Slide Show: Boundaries for Taste

An important moment in the history of Oregon wine occurred in 1975, when Oregon began requiring every city in the state to implement an urban growth boundary. The result: numerous hillsides on the outskirts of Salem, McMinnville, and Forest Grove that are

08/28/2009

History

Boundaries for Taste

An important moment in the history of Oregon wine occurred in 1975, when Oregon began requiring every city in the state to implement an urban growth boundary. The result: numerous hillsides on the outskirts of Salem, McMinnville, and Forest Grove that are

08/28/2009 By Randy Gragg

Drinking Locally

Name Dropper

A new old bar with a challenging drink menu

08/27/2009 By John Chandler

julia

Julia Child Finally a Best Seller

It’s amazing what a dose of Hollywood can do.

08/25/2009 By Eat Beat Team