U.S. Animal and Plant Heath Inspection Services announced Friday that the USDA ban on the importation of Italian cured pork will be lifted effective May 28th 2013. Many Italian cured meats have never been available in the U.S., and this change will allow small, artisanal producers to export their products, though at this time it is unknown what standards they must … [Read more...] about Cured Pork Ban Lifted by USDA Could Allow New Imports from Italy
Cured Pork Ban Lifted by USDA Could Allow New Imports from Italy
Warmer Days are Here! Don’t forget the newly updated outdoor dining guide
I do my best to keep the outdoor dining guide updated, and as it looks like warmer weather is headed towards Portland, I wanted to remind everyone that the list is here!As always, corrections/deletions are welcome. If you have a patio that you'd like listed, fill out the simple form here. … [Read more...] about Warmer Days are Here! Don’t forget the newly updated outdoor dining guide
I’m Rated Out! Do Wine Ratings Mean Anything?
By Ken ColluraAs a professional wine buyer and an active consumer, I'm inundated with ratings. Each major wine publication has seemingly hundreds of them each month. If that wasn't enough, they're encountered in big, bold numerals everywhere wines are sold. You'll see them in newspaper ads, on shelf-talkers, and neck-hangers on the bottles themselves.I admit I'm … [Read more...] about I’m Rated Out! Do Wine Ratings Mean Anything?
Butter and Memories – How to Make Butter From Scratch
My flashback started with a little piece about making butter from scratch on The Splendid Table. The writer mentioned how important the quality of the cream was, and I was reminded of my childhood - stepping out to the front porch every morning to find the latest delivery from the milkman sitting in a little wire basket. If I got up really early, I'd hear him coming up the … [Read more...] about Butter and Memories – How to Make Butter From Scratch
Interview: Scott Dolich of Park Kitchen
Reposted from 2006, an interview with Scott Dolich of Park Kitchen and the Bent Brick, by Nancy Rommelmann.Scott Dolich, owner/chef of Park Kitchen, sits in his private office, i.e., a park bench across from the restaurant, within feet of two middle-aged dudes playing a loose game of pick-up basketball. It’s warm and windy, Portland’s first true spring day of 2006. Does … [Read more...] about Interview: Scott Dolich of Park Kitchen