Salt & Straw founder Kim Malek joins Kerry Diamond, founder of Cherry Bombe, for a chat about ice cream, the entrepreneurial spirit, and raising a family. Listen to the full episode on Stitcher.
Salt & Straw Announces Seattle Scoop Shop
Salt & Straw will be opening their first-ever Seattle based scoop shop later this year. Seattle Met published full details about the upcoming opening.
Travel + Leisure Names Portland Penny Diner the Best Cheap Eats in Oregon
For $6, the PDXWT is one of the best (and tastiest) deals in Oregon. Read the full list of Travel + Leisure's best cheap eats in every state here.
Le Pigeon Ranked Among Top 10 Restaurants in America by The Daily Meal
On March 1st, The Daily Meal announced their annual ranking of 101 Best Restaurants in America for 2017. Restaurants on the list are selected by Daily Meal editors and then ranked by industry professionals across the country via an anonymous survey. The top 10 restaurants on the list include some of the world's finest such as Alinea, The French Laundry, and for the first time this year, Le Pigeon in Portland, Oregon at number eight. Click here to read the full list of honorees, and you can read the full description of Le Pigeon's selection here.
Portland Restaurant Stars on the Rise
The March 2017 issue of FSR Magazine featured the latest edition of their annual list of up-and-coming industry stars across the country. Portland was well represented on the list as culinary go-getters from Imperial and Little Bird Bistro were honored for taking on the great responsibility of leading the restaurants of James Beard Award Winning Chefs.
Little Bird Bistro - Chef de Cuisine, Marcelle Crooks
Little Bird Bistro - Pastry Chef, Erin Hughes
Imperial - Chef de Cuisine, Matthew Jarrell
To view the full list and description of why each chef was selected, visit FSR Magazine's website.
Chef Gabriel Rucker Visits the Martha Stewart Living Kitchen
Le Pigeon chef/owner Gabriel Rucker joined Martha Stewart Living editorial director of food, Sarah Carey, for a delicious afternoon in the Martha Stewart Living test kitchen. Chef Rucker shared how to make one of his creative (and surprisingly easy to prepare) dishes from Le Pigeon, Spaghettini with Creme Fraiche, Meyer Lemon, Horseradish, and Trout Roe. You can learn to make the dish at home here. For more cooking tips and insight into the Le Pigeon kitchen, read Chef Rucker's Q&A with Frances Kim of Martha Stewart Living.
180 Xurros Are One of Bon Appetit's Best Desserts in America 2016
Bon Appetit writers, Julia Kramer and Andrew Knowlton, have been on the road for months searching for the The Hot 10: America's Best New Restaurants. In their travels, Kramer and Knowlton have come across a plethora of new bites and treats. They decided to share a list of their favorites desserts with us! Read all about their new love for xurros and xocolata here.
Q Restaurant Announces Exciting Updates
Eater Portland announced that Q Restaurant, the upcoming seasonal and chef-driven restaurant from Chef Annie Cuggino and fellow members of the Veritable Quandary family, has commenced construction. Additionally, Cuggino confirmed that several beloved dishes from Veritable Quandary will find their way onto the new Q menu.
Le Pigeon Named Among America's 100 Best Wine Restaurants by Wine Enthusiast
Discover why Wine Enthusiast called the Portland restaurant one of their "Not to be Missed" locations.
Portland Monthly's Karen Brooks Calls 180 and Chesa Portland's Dining Destination of 2016
Portland Monthly restaurant critic, Karen Brooks reviews the two newest concepts from husband and wife team, José Chesa and Christina Baéz for the magazine's May issue.
Bon Appetit Posts Portland Dining Guide
Bon Appetit has shared their Portland city guide making your next trip to the Rose City far easier to gastronomically navigate. Bollywood Theater, Chesa, Le Pigeon, and Salt & Straw all appear on the list.
Put this Dish on Your To-Do(sa) List
Chef Troy MacLarty of Bollywood Theater shares his tips with Tasting Table on how to make the delectable Indian crepe, dosa, from scratch.
Washington Post Names Portland Top Food City
Tom Sietsema of The Washington Post visited 12 cities across the US in his journey to discover the Top 10 Food Cities in America. After his visit to 200 plus eateries around the country, Sietsema named Portland number one.
Five Questions with Roger Porter
Roger Porter discusses with AndrewZimmern.com his new book, Eating Words: A Norton Anthology of Food Writing, how they compiled the collection, characteristics of compelling food writing, and why we love to read about food.
Announcing 180, Portland Oregon's First Xurreria
Chef José Chesa and partners Cristina Baez and David Martin have announced the opening of their newest concept 180, Portland's first xurreria, a Spanish xurros shop. Xurros (churro spelled with a Catalonian "x") will start coming hot out of their new space at 2218 N.E. Broadway in mid-December. To learn more, read about The Oregonian's first look in the soon to open, 180 location.
Eater's 2015 Portland Chef of the Year: Doug Adams
Imperial's Executive Chef Doug Adams was announced as Eater's 2015 Portland Chef of the Year in New York on Monday Nov. 16.
SE Wine Collective's Kate Norris shares Her Guide to Fall Wines with Giada Weekly
Kate Norris of SE Wine Collective shares all her tips and tricks when it come to gifting wines this holiday season.
The Wall Street Journal Talks Pavochón for Thanksgiving this Year
This holiday season, spice up your turkey with a Puerto Rican flare and try Pavochón. Cristina Baez, co-owner of Ataula and who runs a monthly Puerto Rican pop-up at the Spanish restaurant, gives her recipe for the beautiful bird.
Willamette Week Names Imperial Restaurant of the Year
On Tuesday November 27, Willamette Week announced the location of their annual Secret Supper and winner of Restaurant of the Year 2015, Vitaly Paley's Imperial.
Culture Editor Martin Cizmar notes that Imperial delivers high-end dining on a grand scale that Portland hasn't seen in quite some time.
The New York Times Talks Chenin Blanc
In a recent article in The New York Times, Eric Asimov writes about the audacious return of Chenin Blanc to the U.S. "Because of its great acidity, chenin blanc is a grape able to make wines bone dry or unctuously sweet yet fresh, with an entire spectrum in between."
Asimov highlights intrepid winemakers exploring the versatility of chenin blanc, mentioning the 2014 L'Isle Verte Chenin Blanc from Division Winemaking Company: "a delicate wine with a touch of sweetness, what the French would call sec tendre."