“The restaurant is based on the fundamentals of regional American food traditions that bring to life memories and tastes that reflect the bounty this country has to offer.” “The menu at The Country Cat has a wide offering of vegetarian, seafood, and meat appetizers and entrees. The menu reflects the season- Spring vegetable Hand pies, Salt Water Poached Whole Dungeness crab with Farmsted butter, and Cast Iron skillet Fried Chicken with braised Bibb lettuce and Asparagus.
The restaurant also provides a kids menu, and kids under 10 eat for free on Sunday.
Menu prices range from $4.00 to $23.00. The restaurant offers a full bar and a very approachable regional wine and beer list.” “The Country Cat is located at 7937 Southeast Stark, on the corner of Southeast Stark Street and Southeast 80th, on the eastside of Mount Tabor in the Montavilla neighborhood.”
Beginning Monday April 9th, Alberta Street Oyster Bar and Grill will be serving dinner 7 nights a week. There’s a lot more information over in the press releases sectioni.
Pinocchio Bar & Restaurant will be opening on May 3rd. This is the one in the recently converted condo building across from Southpark Restaurant.
We will be offering dinner for the first two weeks and then add lunch and Sunday brunch services on the 14th. Please join us for dinner at 50% off for the first few days of opening. Reservations recommended for this opening time. Come enjoy some amazing Italian food in the SW Park Blocks.
More on making your own pet food. NPR contributor David Welch passed this link on to me. I heard it on the radio, but forgot to mention it last week.
New book from Portland author Nicole Mones is being published this Spring.
“The novel takes readers into a world of Chinese food beyond the imagination, revealing its philosophy, its concepts, and its astonishing artistic ambitions. Nicole has worked and traveled in China for the past three decades, and she has been writing about Chinese food for Gourmet Magazine for the past eight years. “
A recent test by America’s Test Kitchen compared American vrs. Italian canned tomatoes. An interesting fact: To avoid the 100% US tax, Italian are packed in puree. Unfortunately, that tends to cause them to get mealy and fall apart. In the latest test of multiple brands, tomatoes from the USA easily beat the Italian counterparts.
The Portland Beavers, which open at home April 13, look to have some great new food options in what looks to be a move to attract more foodies to games at PGE Park. The Portland Business Journal reports that PGE Park food concessions, besides taking trans-fat out of Centerplate run food service areas, will also sell more upscale fare like a cedar-plank salmon dish. Other food offerings, which should also generally be available at Timbers games, include new burgers, more meat sandwich options, regional cuisine specials based upon the location from which Beavers’ opponents come from and a Beers of the World stand rotating 30 beers during the season.
Ex-Starbucks Co-Founder Writes Editorial about Current State of Starbucks
Zev Siegl, one of the original co-founders of Starbucks gives his take on the now infamous Valentines Day Memo written by current Starbucks chairman Howard Schultz, and what Starbucks needs to do remain competitive, fresh, and culturally relevant in the face of growing concerns that their brand is in decline. Siegl’s biggest advice:
“First, build thousands of coffee bars, each with its own name and distinctive look. Then hire people who wanted to start their own place to manage them. Recruit a wide range of baristas and indulge their love for tattoos, exotic hairstyles, and facial jewelry. Offer darker roasts in some places and latte art-foam in others. Let real, live artists hang canvases on the walls. Sell no CDs or videos. Have different offerings of baked goods and lunch items in every location. Buy no advertising — live on word of mouth. Focus on certain types of customers; don’t try to appeal to all of humanity. Never mention the words ‘brand’ and ‘management’ together in a sentence.”
Hmm, however there is no mention in Siegl’s advice of making coffee that doesn’t taste like crap. You can read the whole editorial over at CrossCut.com .