With the first edition of the Food Lover’s Guide to Portland, writer Liz Crain filled a need, pulling together a list of the best food purveyors in Portland and giving gentle reminders of the bounty that is our amazing food scene. This new, second edition expands on it, with over thirty new full listings, 150 new businesses, a food cart chapter by Brett Burnmeister of Food … [Read more...] about Book Review: Food Lover’s Guide to Portland 2nd Edition
The Backlot Dims: Remembering Joan Rivers
A story about one of the most memorable celebrities I have ever met - Joan Rivers. So, picture this: late 1970s. I’m bartending at a fern bar. Remember those? Boston ferns in macramé, fake antiques, everyone in polyester so slick you could slide right off the barstool.I’d been there maybe three months. Just long enough to know that in Hollywood, nobody wants a beer. They … [Read more...] about The Backlot Dims: Remembering Joan Rivers
Finishing up on News for August 2014 – Mondok, Le Vieux, Kukai Ramen
Oy. This bit of news makes me cringe: "It’s electricity à la mode. Diners are now offered a portable cell phone charger as part of the 15-course tasting menu served by Philadelphia restaurant Volvér, which is owned by chef Jose Garces. The charger is delivered on a small silver platter by wait staff between the sardine and live scallop course. The restaurant calls their … [Read more...] about Finishing up on News for August 2014 – Mondok, Le Vieux, Kukai Ramen
Catching Up – Bits of Portland Restaurant News
On the recent fig story, a commenter asks, "I am looking to find a place I can go and u pick some figs? I work in a Alzheimer’s facility and my residents loved the figs we got last year. They brought back so many memories for them when they where children. Last year we had a nursery donate a couple of boxes to us… Except this year they had to cut down their trees so they could … [Read more...] about Catching Up – Bits of Portland Restaurant News
Mise-en-Place Makes for a Better Life
A few weeks ago, NPR's The Salt, ran a story titled "For A More Ordered Life, Organize Like A Chef". Mis-en-place is a technique used by good chefs to keep their stations organized. Before the restaurant opens, everything is prepped, everything in its place. The same organization is true for bartenders - notice how they can pour many drinks without having to look for things? … [Read more...] about Mise-en-Place Makes for a Better Life