Food

Simpatica Meat Market Opens Today

The long-awaited Laurelhurst Market is open for business.

05/20/2009 By Eat Beat Team

Makin' Dough

Flour Power

Making dough without gluten results in dough of another kind.

05/19/2009 By Jill Davis

Recipe

Roasted Quince Compote

05/19/2009

Recipe

Clear Creek Distillery’s Egg Nog

Nuttin' but nog.

05/19/2009

Review

Fair Catch

Bamboo Sushi offers Portland restaurant goers a taste of sustainability. Founded on the philosophy of promoting sustainable fishing practices, Bamboo is now famously certified by the Green Restaurant Association as the first “green” sushi restaurant in th

05/19/2009 By Martha Calhoon

Cool Cocktails

Time in a Bottle

Hood River Distillers is the Northwest's oldest and largest liquor company. One of the last regional distilleries in the country, Hood River Distillers sold off most of its stills in the late sixties and hasn’t really used one since, though this might soo

05/19/2009 By Tom Colligan

Cool Cocktails

Stumble Zone

We stumble through the Portland bar scene and show you how to do a pub crawl of your own.

05/19/2009 By John Chandler

Mudroom

How To... Make Your Own Beef Jerky

Our own Oregon cowboy gives us the recipe for successful beef jerky.

05/19/2009 By Kasey Cordell

Article

Light on the Sauce

05/19/2009 By Sylvan Goldberg

Article

Sushi Sans Souci

05/19/2009 By Sylvan Goldberg

Good Eats

Elegant Elephant

05/19/2009

Article

Tavern on the Scene

05/19/2009 By Sylvan Goldberg

Article

Pearl Essence

05/19/2009 By Sylvan Goldberg

Article

First, You Make A Roux

05/19/2009 By Ted Katauskas

Wine

St. Innocent Winery

St. Innocent Winery winemaker Mark Vlossak is handcrafting some of Oregon’s best wines.

05/19/2009 By Condé Cox

Recipe

Seasoned Secrets

Simple Marinades

05/19/2009

Review

Under the Incan Sun

Peruvian-inspired restaurant del Inti adds the flavors of the Northwest to a cuisine that embodies cultural fusion.

05/19/2009 By Martha Calhoon