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