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Portland Monthly

Eat & Drink

recipe

Grilled Portobello Mushrooms and Polenta Cakes with Arugula Pesto

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

05/19/2009

Recipe

Grilled Rhubarb-Strawberry Crumble with Crème Fraîche

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 6

05/19/2009

Recipe

Grilled Fennel and Endive Salad with Goat Cheese and Orange-Honey Vinaigrette

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009

Recipe

Grilled Oysters with Spicy Watermelon Gazpacho

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009

recipe

Manila Clam, English Pea and Charred Tomato Stew with Grilled "Rare" Tuna

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6

05/19/2009

recipe

Bourbon-Fired Nectarines with Vanilla Ice Cream and Almond Cookies

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

05/19/2009

Recipe

Grilled Bread and Tomato Salad with Arugula

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

05/19/2009

Recipe

Grilled Mussel, Clam and Chile Mayonnaise Mouclade

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

05/19/2009

Recipe

Cedar Planked Chicken with Mint Sauce

Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4

05/19/2009

Article

A Cup Divine

A Portlander’s guide to coffee shops for caffeine fiends of every ilk.

05/19/2009 By Jill Davis, Kasey Cordell, and Eric Gold

Popular Content

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Eat & Drink Features

Best Restaurants

The 50 Best Restaurants in Portland Right Now

Dining Picks

Portland’s Top Spots for Lunch

The Good Stuff

Our Favorite Specialty Grocers and International Markets in Portland

Sweet Tooth

An Opinionated Guide to Portland's Best Bakeries

Veggie Love

The Food Lover's Guide to Portland's Epic Vegan Scene

Recipe

Vanilla Bean Panna Cotta with Wood-Fired Sweet Cherries

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

05/19/2009

Recipe

Grilled Flank Steak-Wrapped Asparagus Over Field Greens

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4-6

05/19/2009

Recipe

The ‘Pat’: Pancetta, Arugula and Tomato with Aioli

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4

05/19/2009

Recipe

Dry-Aged, Bone-In Prime Rib with Grilled Potato, Green Bean and Red Onion Salad

Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage

05/19/2009

Article

A Cup Divine

Five steps to brewing the very best coffee you’ve ever had the pleasure to sip

05/19/2009 By Kasey Cordell

Recipe

Duck and Pork Cassoulet

Adapted from Scott Dolich, Park Kitchen. Serves 6 to 8

05/19/2009

Article

Swine List

Top chefs serve heritage hogs at a benefit for Raphael House

05/19/2009 By Courtney McSherry

Bottoms Up

Five Reasons … to Drink This Month

Five? That's all?

05/19/2009

Pour

Southern Oregon Tempranillo

Tempranillo is becoming the backbone grape of the Southern Oregon winemaking territory.

05/19/2009

Review

Joy to the Pearl

With first-rate pasta and rustic pizza, Bella Gioia succeeds in its quest for authenticity.

05/19/2009 By Nino Padova

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