If you’ve been reading this site from the beginning, you’ve read some of my stories about how obsessed I was with food from my earliest days. I don’t remember a lot about my childhood, but the memories I do have all seem to be related my pursuit of "good" food.When I was 12 I lived in Palos Verdes, a hilly peninsula on the south side of Los Angeles. I loved to bicycle, but … [Read more...] about Burger Rush
The Original Saucebox Review from 2005
Note -12/2005: There have been many changes at Saucebox over the past three months or so, starting with the departure of the chef, and the original chef, Chris Israel returning. I have gone back several times, and while the food is quickly improving, the service needs a lot of work. I will hold off on doing another complete review for a while.A good restaurant requires a … [Read more...] about The Original Saucebox Review from 2005
On Tips and Tipping
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
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
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”