This is another in a series of interviews which first appeared in About Face Magazine by Chris Angelus of Portland Food Adventures. My thanks to Chris and About Face. Chef/owner of Park Kitchen - Humbly at the Center of it All I met with Scott Dolich for this interview on the patio of the Bent Brick. Scott was inside making a fresh pot of Caffè Umbria coffee to enjoy … [Read more...] about Interview: Scott Dolich – Park Kitchen
Search Results for: View c
Book Review: Breakfast in Bridgetown 3rd Edition
In 2006, Paul Gerald contacted me, asking if I would like to run some reviews he had written about places to eat breakfast in Portland. I was dubious, as I frequently get approached by folks with great ideas that they never follow up on, people with personal agendas, and quite a few who have a sense of taste that varies greatly from mine. However, I took a look, enjoyed the … [Read more...] about Book Review: Breakfast in Bridgetown 3rd Edition
Fogo De Chão-Fresh Meat for Diners (and Reviewers)
by Michael Charles Portland teems with healthy eaters and special needs diners, but carnivores have yet to be banished altogether and there are restaurants that still exist to serve them. Enter newcomer Fogo De Chão. Sure, the new Portland branch has not yet actually opened to the public, but there was a media dinner and it’s been a little dry around here lately … [Read more...] about Fogo De Chão-Fresh Meat for Diners (and Reviewers)
New Review: SE Portland’s Roman Candle
This is of course, an April Fools joke. I'm so tired of all the stupid words being made up by aging writers in a vain attempt to come across as cool, all the stupidity to make the food scene sound more important than it really is, and the over-the-top hyperbole being used by people who used to be good critics, I couldn't take it anymore. Not that this will make any difference, … [Read more...] about New Review: SE Portland’s Roman Candle
Review: American Local
As the Pythons used to say, “…and now for something completely different.” There is traditional American cuisine – featuring the usual roll call of comfort food classics – and Modern American, blending hyperlocal and global ingredients with whiz-bang tricks from the 21st century world of food science and technology. The American Local has a foot in both camps—christening … [Read more...] about Review: American Local