From the Desk of Cuisine Bonne Femme:
The Stern’s Indulge in Voodoo Donut
Two weeks ago everyone’s favorite road food trippers Jane and Michael Stern wrote a story on Portland donut darlings Voodoo Donut. As everyone else does when they report on this unique Portland donutateur (or shall we call them a donutery?), the Sterns freaked out over Voodoo’s signature Bacon Maple Bars and vast vegan donut selection. I just don’t get it.
Zilla Sake is now open for business
It’s located at NE 18th and Alberta St. We took a peek inside and it looks kind of cute and kind of funky, and very much fits in on NE Alberta Street. Promising a full bar, a decent variety sakes of course, and Japanese inspired tapas, we’ll stop by in a few days and keep you posted.
More Mexican in North Portland – Trebol to Open
This as taken from a recent press release put out by the fine folks at Por Que No on N. Mississippi:
“There is a new restaurant joining our community, and it is Mexican! Can’t wait for it to open. I have not met the owners/chef yet, but the name of the restaurant is “Trebol” and I believe that the chef is the former sous chef at Higgins. It looks like they are close to being open, and will definitely be worth checking out. 4835 N. Albina Ave.” Sounds good to us. We love Por Que No, but their closet size space and long lines, we do not. It will be nice to have another option in the neighborhood if Por Que is too busy.
Toro Bravo under construction – News from Food Dude
One of my regular walks takes me across the Broadway Bridge, down Interstate, and up Russell St. I’ve was watching the renovation of the building next door to Wonder Ballroom wondering if a restaurant was going to be moving in, but hadn’t made it by for a while. Now the liquor license is up, and most of the construction seems finished. The restaurant will be called Toro Bravo. A construction worker told me it would be Spanish. Seems like a strange location, but I wish them the best.
Cheap chocolate companies are trying to change the “definition of chocolate”
According to the Salt Lake City Tribune, a group of companies is trying to get our government to change the ‘definition’ of chocolate.
Would chocolate containing trans fats and sugar substitutes taste as sweet as the real thing? Hershey Co. and other candy makers say yes.
The Chocolate Manufacturers Association, whose members include Hershey, Nestle SA and Archer Daniels Midland Co., has a petition before the U.S. Food and Drug Administration to redefine what constitutes chocolate. They want to make it without the required ingredients of cocoa butter and cocoa solids, using instead artificial sweeteners, milk substitutes and vegetable fats such as hydrogenated and trans fats.
”They are trying to pull one over on us,” said Cybele May, 40, publisher of, on which she has encouraged more than 200 people to write the FDA to protest what she calls ”mockolate.” ”What they are asking for is permission to confuse the consumer for what we readily accept as chocolate.”
I guess I’m just an old fashioned kinda guy, but I hope they don’t get away with this. You can read the whole article here.