Gourmet

Gourmet Magazine to Close

New York Times blog reports Conde Nast will close flagship food magazine after 69 year run

10/05/2009 By Eat Beat Team

Rock the Clubs

Elvis Lives!

Dante’s throws a birthday bash

10/02/2009 By John Chandler

Laughing Planet

Why You Should Lunch at Laughing Planet Today

Five precent of Friday sales to go toward local ALS patient

10/02/2009 By Eat Beat Team

Spella

Spella To Open Downtown Cafe

Andrea Spella confirms a forthcoming bricks-and-mortar cafe; His original coffee cart to remain open

10/01/2009 By Eat Beat Team

Starbucks

Starbucks Debuts Instant Coffee Product

And here’s why I can tell you all about it

10/01/2009 By Eat Beat Team

Foodie Festival

East Side’s Excuse to Indulge

09/30/2009 By Kaitlyn Evans

barista

Sources: Barista Billy Wilson to open shop on Alberta Street

The reigning NW barista champ and Pearl Distict espresso geek is coming to a Northeast Portland near you

09/29/2009

Beer Bulletin

One Stop Hops

Beermongers is ready to pour

09/28/2009 By John Chandler

Article

Navarre’s John Taboada to Open 2nd Eatery

Part event space, part supper club, "Luce" on 22nd and Burnside opens this fall.

09/28/2009 By Eat Beat Team

gourmet

National Media Portland Lovefest 1.0

Gourmet Magazine on PDX food carts

09/25/2009

bruni

Frank Bruni on Portland Oregon

The ex-New York Times writer on writing, eating, Portland, and not getting fat.

09/25/2009 By Eat Beat Team

Mixology 101

Sour Power

More hints from Howdini

09/22/2009 By John Chandler

Recipe

Green Tomato Conserva

09/18/2009

Cellar Notes

Oregon Chardonnay

09/18/2009 By Condé Cox

Recipe

Fried Green Tomatoes

09/18/2009

Drink Locally

Mai Tai or Yours?

Tiki time at Teardrop

09/18/2009 By John Chandler

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