When I wrote about the Northwest Regional Barista Competition last week, I didn't know sour grapes were a Washington crop. According to Seattle Weekly, they have an excess this year - PDX showed up in our state, rolling three or four rows of spectators deeps, with the hashtag #TacomaByStorm already set for all their Tweeting. Seattleites drifted in and out, applauding … [Read more...] about Seattle’s Sour Grapes, Meatballs & Milkshakes, Taboada is Expanding, Ken G is Diabetic and Someone’s Circling!
In an article in the Saturday Wall Street Journal, Kenny & Zuke's Deli was highlighted as one of 5 in the nation, that are bringing the terms "local", "organic" and "artisanal" back to the scene. Owner Ken Gordon's take? "What we're doing is what delis 50 to 100 years ago used to do". Instead of ordering their offerings in bulk from food processors, these delis are … [Read more...] about The Wall Street Journal Features Kenny & Zuke’s Deli
Interviews? We have a ton of them!Have you checked out the interviews on this website? There are pages of them done by multiple writers. 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 … [Read more...] about Our Portland Interview Archive
Kenny & Zukes ...by moving toward delicious handmade food with good ingredients served with respect for past and present. When I was a kid growing up in Los Angeles, my dad used to take me to a traditional Jewish deli just a short distance from the Farmer's Market. It was a tradition, and all these years later, I'm still looking to repeat the food from that … [Read more...] about Kenny & Zuke’s Portland Deli In NY Times
Perhaps Ken Gordon's t-shirt said it best: "By Reading This You Have Given Me Brief Control of Your Mind."Ken Gordon is half of Kenny & Zukes -- one of Portland's most beloved Jewish delis, and he hasn't gotten to the point of moving 800 pounds of pastrami in a weekend by letting his kitchens get out of line."I mean really, in the food business, the restaurant … [Read more...] about Interview: Chef Ken Gordon