How much do you usually tip? I've been watching the latest poll on tipping in Portland with some interest. I am an 18% tipper, or I should say, that is my baseline. I start with 18%, and the rate goes up or down depending on the service. I frequently tip higher, I rarely tip less.I'm surprised that so many of my readers tip in the higher levels. To be honest, I expected … [Read more...] about On Tips and Tipping
Review: Foster & Dobbs Authentic Foods in Portland
If you are looking for a gourmet food store in Portland Irvington neighborhood, Foster & Dobbs is a good choice. When Foster & Dobbs first opened in 2005, it made an impact just because it was the first "gourmet" food store anywhere in northeast Portland. They had a few rough edges, but over the years they have worked hard on making it a full service shop with all the … [Read more...] about Review: Foster & Dobbs Authentic Foods in Portland
Turkey with Black Cherry Sauce – Inieka Vishniovim Sousom
What to do with leftover turkey? Here is a recipe for Inieka Vishniovim Sousom - a black cherry sauce What do I for Thanksgiving? It is actually the most difficult holiday for me because of some personal reasons. At one time it was a huge feast, all home-cooked of course. Now it is a meal out. Over the last few years I've had dinner at multiple places: Higgins (terrible dry … [Read more...] about Turkey with Black Cherry Sauce – Inieka Vishniovim Sousom
Vigne Wine Bar
This business is now closedAs I took my first sip of 1834 Madeira I was sent tumbling head over heels back to the time of Andrew JacksonThe Indian Removal Act looming clear James Degas peeked from the womb. The Civil war not yet on the horizon, the Brooklyn Bridge exploding on the sceneI thought to myself What would this maker think To know my life … [Read more...] about Vigne Wine Bar
More Matthew Stadler, “writer in residence for the Ripe culinary complex”
Matthew Stadler, "writer in residence for the Ripe culinary complex", gave an interview to the Portland Mercury. Here is a choice snippet, talking about the Back Room Discussions at Ripe: MERCURY: You leave room for improvisation.Yeah, and in fact, the sort of key element is a commitment to not know much ahead of time—to actually arrive there interested, and not with a … [Read more...] about More Matthew Stadler, “writer in residence for the Ripe culinary complex”