From Cuisine Bonne Femme:
Portland Gets More Press – KQED
After the recent NY Times article 36 Hours in Portland, it seems there has been a slew of bloggers taking up the theme. First the Willamette Week ran a tongue in cheek copy from the perspective of a resident, not tourist (no surprise he drank a lot coffee during the day, drank beer at night, watched a ton of tv, and then slept through half the weekend. Hey that sounds like my weekend!). Now the Bay Area’s public broadcasting affiliate KQED, has blogged “72-Hours in Portland,” and frankly we think they were more on the mark job than the NY Times was by reporting on our farmer’s market, NE 28th, and a few other places that we love but out of towners sometimes miss. Honestly, we love stuff like this as it makes us see Portland in a fresh light and we are pretty fascinated with how others experience our little city.
Not enough? Perhaps you missed an article intitled “The prolific northwest: Stephen Armstrong charts the ascent of Portland, Oregon, to cutting-edge indie Mecca”, an article talking about Portland’s music scene.
Cory Schreiber Leaving Wildwood
Sources tell me Wildwood’s Cory Schreiber is leaving when his contract is up in June. Manager/sommelier Randy Goodman is also leaving, possibly as soon as May. Hmm… I smell another restaurant in the works. Not that Corey has been too active in the restaurant lately, but this is going to dissolve any remaining relationship.
Pastaworks Opening Mississippi Store
Lots of rumors flying around this week. One that piqued my interest is the possibility of a new PastaWorks on North Mississippi, at the retail space on the bottom of the new condominium building slated to go in just South of Monsoon Thai. Seems like a lousy location to me, but what do I know? Stay tuned.
Is Wild Oats Selling Frozen Bread?
From a reader:
I learned something the other day.
Most of the bread sold at Wild Oats has been frozen and then thawed before it’s sold on store shelves.
I picked up several loaves the other day from a shelf where they were displayed sitting standing up. The back of every loaf on that rack was ice cold with water dripping off the packages. The bottom of each loaf was hard. The top of the loaf gave easily when pressed.
On another set of shelves they all sat at room temperature and the bread was not firm. I mentioned this to the checkout clerk and said it felt like the bread I have frozen at home and defrosted.
He replied, “Oh, most of our bread is frozen.” Except the locally produced bread, he added.
Portland Restaurant Openings:
Adam Sappington’s Country Cat starts preview dinners tonight. Coincidentally, we’ll be posting an interview with Adam tomorrow.
Whether Leather? Sources tell me Leather Storrs “Rocket” will open April 27th (though some rumors put it as May 4th). Beautiful building, this place is sure to be the talk of the town.
More restaurant gossip; Chef Tommy Habetz of Merriwether is starting a farm to produce produce (that looks so wrong), for the restaurant. From what I hear, seeds have been sown, and Tommy is anxiously awaiting the first crop.