food writer, recipe developer, crafter, currently working on some food books, love PDX, Serious Eats blogger
This place has me confused. Not sure if the hype is what keeps people lined up at both locations. The ice cream is good, and the flavors are mostly too strange to appeal to me, but I keep going an…
I love the food in Portland. It is easy to get a great meal for 15-20 dollars. Less. Chefs are inventive and generally not fussy or contrived. I eat out often and have delicious food all over tow…
23 Hoyt.
Once again, a great meal at 23 Hoyt. Chef Amber Webster is the driving force behind the stove, and her food, in every category, is masterful. Pasta is always perfect, love the flatbreads, fish was …
New cookbook shares recipes from 80 of the City of Roses' most notable restaurants
I love “Fire on the Mountain”. We go to the one on East Burnside. Tonight we were brave and got the hot and the extra hot with both sauces. And fries and onion rings and fried pickles.…
From the book…assorted freshest of veg served with a truffle dressing. Yogurt is in this fragrant and unusual melding of flavors. I hate most vegetables but this dish rocked. &n…
These are some of the things I like to do with strawberries Sorbet Ice cream In salads On waffles and pancakes Lemonade Tea Quick jam Trifle Fool Crostata Super smoothie
I am an ice tea junkie- this one is mint tea with slices of lemon and orange and will have fresh spearmint. I drink it in the evening so I usually have a pitcher of no caffeine tea so I am not up …
This bowl has croutons in it. They were made with bread from Grand Central and I sort of stir fried them in olive oil and garlic. I cook till golden brown and add to Pastas, soups and salads
This is an awesome dessert made with mostly egg whites and sugar. It has a great texture, crunchy and chewy, and tastes a little like toasted marshmallows. I made a depression, sad, in the c…
a nutshell: Portland’s restaurant scene is one of the best in the nation, with much of our food evolution rooted in the connections that chefs have with local farmers, ranchers and fisheries.…