Feed Me Portland!

One of the many things I love about contributor Anthony Boutard and his wife, Car

<updated 2/6 > This is it! The biggest roundup of Portland restaurant Valentine’

February = Stout Month, and Fort George brewed up 8 Stouts this year. Fort George Brewery and Public House 1483 Duane St Astoria Spank Stout The Spank Stout is back and better than ever! With plenty of caramel and honey malts fronting this beer plus roast and black barley forming the backbo

BIGGER BADDER BLACKER BEER WEEK MONDAY JANUARY 23 – SUNDAY JANUARY 29 Belmont Station 4500 SE Stark St Portland 503-232-8538 3-11 M-F 12-11 S-S OREGON HIGHLIGHTS * MON JAN 23: We Begin the Descent into Darkness today at 3PM with two amazing beers from Barley Br

Fort George Brewing Stout Night at Bigger, Badder, Blacker Week 01/27/12 Belmont Station 4500 SE Stark St Portland 503-232-8538 5-7pm Fort George Stout Night. As a prelude to this Astoria Brewer’s Stout Month in February they will debut four of the best here: Maker’s

When Nancy Hunt and Randy Goodman opened Bar A

According to Portland Monthly Mag, Christopher Israel of Grüner is partnering with Kurt Huffman of ChefStable, to take over the space last occupied by the predictably ill-fated Pinot Restaurant. Hearing the news

As I’m starting to plan another epic Southwest road trip for next Spring, I thought I’d take the time to do a post and an overview of last Spring’s trip. I can’t believe I never did a recap, but then a lot of bad crap

This week’s French Fridays with Dorie features a Corn Soup and that’s about as seasonal as it can be, right now. I really had planned to make the recipe as written, but

The blurby nature of this grouping in no way reflects the quality of the meals at these three est

You like potato and I like potahto, You like tomato and I like tomahto; Potato, potaht

Local chefs went wild when Viridian Farms

The other night we (I) didn’t really feel like cooking so we did something we hadn’t for a while — we ordered in using Delivered Dish and got some food from

Come by the shop this Saturday, April 23rd, from 1:00-2:30 for a taste of Taza Chocolates and Yume Confections. Elizabeth Lucke will be here to share Taza Chocolates, the tasty, organic artisan American chocolates made in a traditional Mexican stone-ground style. Gena Renaud will share her Yume Confections; she makes tra

Aye, yi, yi, yiiii, I am the Frito Bandito. I like Frito's

I'm one of those people that retailers hate. First, I despise shopping u

Once again, this survey pretty much followed along the lines I expected. Autentica has gotten more expensive, but I still feel it is a good deal. In my experience the service issues have been largely worked out, though they still have off days. ¿Por Que No? locations always have a line down the block, and I admire their

Laurelwood Turns 10 03/18/11 Laurelwood Public House & Brewery 5115 NE Sandy Blvd Portland 503-282-0622 5-11pm

Gilgamesh El Nino IPA Release 03/18/11 Concordia Ale House 3276 NE Killingsworth Portland 5-8pm EL NINO MEXICAN IPA and Ridgeway IPA on tap. El nino is a hoppy green ale is brewed with Cascade and Saaz hops for flavor and the leaves of the coriander plant which are better known as cil

Baking pastries at Yesenia’s in Hillsboro. See video below. There’s somethi

Meet the Full Sail Brewer 10/13/11 Green Dragon 928 SE 9th Ave Portland 6-8pm Meet Full Sail Brewmaster John Harris as he brings 3 fresh hop beers, made with the same recipe but different fresh hops. Ill Tempered Gnome Release Party 10/13/11 The Guild Public House

THE DINING REPORT – KIN I’m not a fan of Food Fusion. Just the idea of Italian with Japanese or Mexican with Lebanese practically sends chills of discontent up my spine. Different Europeans countries, that’s fine, or Spanish, Mexican, South American, those fit together nicely. But don’t go messing ar

Bun Rieu at Pho An Sandy Whether you want to avoid seeing people making googly eyes and kissie faces at each other whil

When I lived in Tucson, I used to buy Santa Cruz brand red chili paste concentrate from the 17th Street Farmers Market, which was just a short bike ride down the street from my house in the barrio. It’s a mild and very versatile paste made from red chilies grown in Southern Arizona, just north [...]

It’s going to be interesting to see how all of this comes out. IRVINE, Calif.–(BUSINESS WIRE)– “At Taco Bell, we buy our beef from the same trusted brands you find in the supermarket, like Tyson Foods. We start with 100 percent USDA-inspected beef. Then we simmer

It’s no secret that I have a past that included secret, middle of the night meals at Taco Bell. In 1996, I poked fun at them, posting a spoof review of the chain for April

A trip back to the old stomping grounds of Tucson wouldn’t be complete without a trip to Taqueria Pico de Gallo. I no longer refer to Tucson as my “h

A must-visit for me each and every time I visit my old stomping grounds in Tucson is

Carne seca translates literally to “dried meat”. A Sonoran dish indigenous to the Tucson area, it’s generally air-dried, shredded

I can't believe how excited I was for crab season to start this year. After last year's ma

Latte at Cafe Campagne We recently went to Seattle for a long weekend and to see the Picasso Exhibit at the Art Museum. We were also going to try and hit the

Meal at Taco Time, Oregonian's Pick for Non-Elitist Mexican Food In the Oregonian’s recent an

Belgian Fest 2010 11/13/10 Bailey’s Taproom 213 SW Broadway inPDX 503-295-1004 4pm $15-includes tasting glass+5 drink tokens $1 for additional tastes 10 Barrel Brewing – Dubbel Woody Cabernet A deep amber brown. Spicy and complex. Aged in Leonetti C

Here in Oregon, we’ve already pulled up our summer tomato crop. If you’ve had a growing season like we’ve endured, you’ve probably pulled up plenty of green tomatoes, and threw away a bunch that were stricken with blight and tomato gout or lupus or whatever it is that tomatoes get. Here are

For those who have worked in the industry, many health department inspections barely raise an eyebrow. On the other hand, occasionally one comes along that makes me very glad I haven’t been to the restaurant. Take, for example, the latest Fox 12 Dirty Dini

Here are two accompaniments that I made recently (for different meals), that I really liked but they seemed really short for single posts. So, I bundled them up in one super-unrelated post! The enchilada sau

When my semi-regular bulletin came in from Luan at Foster & Dob

Picture this: a sauce that's as black as black bean soup, with an earthy aro

This meal brought about the usage of positive profanity. For starters, it was Mexican inspired and didn’t include cilantro. Jalapeno and Herb Roasted Tempeh and Broccoli. Served with red quinoa, black beans, carrots and fresh tomatoes. Jalapeno and Herb Roasted Tempeh and Broccoli Adapted from Jalapeño Roast Chicken

Penzys Peppercorns Rumor has it that Penzys Spices is heading to the pearl

Mmmm...Fajitas. My all-time favorite fajitas are the Cerveza Fajitas from

More and more cities are looking to emulate Portland’s bustling food cart economy. Vancouver BC city officials are launching a pilot project next month, with many saying Portland is the “model to emulate”. In a June 12th article titled “A taste for global cuisine”, many carts were hig

Lots of quick little things that have filled my inbox over the past few months. You’ve probably heard much of this before, but for those who haven’t… Gabriel Rucker, chef of Le Pigeon is opening a new restaurant downtown. The new venture called “Little Bird” (get it?), will focus on s