There are chefs who present their craft as precious and arcane as a Faberge egg. There are steady-eyed technicians who get the job done, hold the romance. And there’s an amalgam of the two, the gourmand who craves wild striped bass but whose inner pragmatist knows he must serve rockfish, the culinary general who steadily leads the troops through truffles that won’t sell and … [Read more...] about Interview: Chef Philippe Boulot
Interviews: Honest dialog with people in the food industry
We have done many interviews over the years with chefs, restaurant owners, cooks and more, The result is an honest dialog with people in the food industry. You'll find the list includes chefs, pastry chefs, winemakers, authors, coffee roasters and more. Browse the list to get insight on what makes the Portland Oregon food scene such a success.
“This is for you,” says Elizabeth Montes, sliding across the café table a small packet containing five Sahagún chocolates, curlicue palets sifted with silver and buttery salty caramels crowned with hazelnuts, chocolates exuding both probity and whimsy and so individually stunning they have the quality of jewelry.Over an Americano, Montes (who, with her enormous dark eyes … [Read more...] about Interview: Elizabeth Montes of Sahagún Chocolates
“I love this book,” said Anya Von Bremzen, James Beard award-winning author and contributor to Travel & Leisure, Food & Wine and other publications, on her swing through Portland as part of a 25-city tour for her latest work, The New Spanish Table. “This is my fifth book, and it’s got everything that I want in it: really good recipes, very solid… And it also has a lot … [Read more...] about Interview: Anya Von Bremzen – The New Spanish Table
Pascal Sauton, chef and owner of Carafe, laughs easily, charms effortlessly, and exudes the sort of corporeal bonhomie one associates with the proprietor of a French bistro. Born and trained in France, with cooking sojourns in New York to South America, Sauton deliberately set down stakes in Portland, because, he says, “Oregon is a candy store for chefs.” Over cappuccino, … [Read more...] about Interview: Chef Pascal Sauton
[Note from FoodDude: Marco Fife sold his restaurant in 2009 and moved from Portland. However, this interview is still a fascinating read]The gleaming copper structure on NE Fremont could easily be mistaken for a luxury goods shop, until one walks inside, and senses one’s stepped into a dinner party, one hosted five nights a week by chef Marco Shaw.“It should be like … [Read more...] about Interview: Chef Marco Shaw of Fife