Food+Drink

Oma’s satisfies, from apple tamarind-glazed pork ribs to lemongrass slushies or a soft shell crab sando (pictured above).

Oma’s Hideaway

Written by Jen Stevenson Oma’s Hideaway was born of a takeout-focused pop-up pivot designed to carry Hollywood District hotspot Gado Gado through the darkest days of the pandemic shutdown, but then proved too popular to scuttle when the restaurant reopened. This bright and cheery Division Street gem is just the place to spend a summer evening with a jackfruit daiquiri. Taking over the former Whiskey Soda Lounge space, Chef Thomas Pisha-Duffly and Mariah Pisha-Duffly’s second venture is an homage to Thomas’s beloved late oma or grandmother, Kiong Tien Vandenberg, with the hearty belly-warming and spirits-lifting Southeast Asian comfort food to match. The menu showcases Pisha-Duffly’s creativity via intensely flavorful dishes such as sweet-chili soy-soaked corn fritters, Chinese sausage- and shrimp-studded char kway teow noodle stir-fry and several satisfying variations of nasi lemak, Malaysia’s national dish—try the golden, crispy fried chicken with creamy yellow curry and fried curry leaves, signature coconut…

Forested roads between Bend and Sisters are ideal for bikepacking to Suttle Lake, the setting for an eponymous Three Creeks Suttle Haze IPA.

Beer-Powered Adventures

Written by Beau Eastes If you’re reading this column I’m probably preaching to the choir, but I’m continually fascinated by how great beers can inspire—dinner parties based on beer pairings, brewpub running clubs, hikes to forage for fresh ingredients. And of course my favorite, beer tripping. This concept born of years of research at institutions such as O’Brien’s in Portland, Max’s in Eugene, The Rainbow Cafe in Pendleton and Cascade West in Bend, beer tripping involves your favorite beer and making an adventure out of its name. Here’s a few of my favorite beer tripping adventures: HIKING BLACK BUTTE One of the first hikes I wanted to do when I moved to Central Oregon nearly fifteen years ago was Black Butte, and that was 100 percent proof of my affinity for Deschutes Brewery’s iconic porter. Not quite 4 miles out and back, the hike up Black Butte is a steady climb…

Grab a drink and stay awhile at Takibi, inspired by traditional Japanese izakaya, which translates as “stay-drink-place.”

Traditional Japanese Restaurant Takibi

Written by Lauren Sharp Outdoor enthusiasts and foodies can rejoice with the opening of Portland’s new Japanese restaurant, Takibi. It’s a collaboration between Submarine Hospitality, known for acclaimed Portland restaurants Tusk and Ava Gene’s, and Snow Peak, a Japanese outdoor apparel and lifestyle products retailer. “We like to consider ourselves the foodiest brand in the outdoor industry,” said Matt Liddle, Snow Peak’s chief operating officer. “Most of Snow Peak’s products are food related, as we’re well known for our top-of-the-line camp cookware, tableware, and grills. We see it as an extension of our mission to bring out outdoor values into the dining room, giving friends a gathering place to reconnect.” Founded in 1958 by Yukio Yamai in the Niigata Prefecture of Japan, Snow Peak has strived to create heirloom quality mountaineering and camping gear. In 1980, the founder’s son, Tohru Yamai, took the helm as CEO. He jumped at the opportunity…

Wayfinder Beer

Portland’s Brewing, Not Burning

written by Beau Eastes Let’s kill the “Portland is burning” narrative right here. Yes, Stumptown is changing, as any dynamic and modern city should. But Portland still oozes creativity and innovation, it still embraces anyone willing to think outside the box, and it still finds ways to surprise and inspire. Especially in the city’s perpetually evolving beer scene. We here at Beerlandia recently took up the cause of exploring everything new, awesome and funky coming out of Portland’s craft beer scene in the hopes of shattering the notion that the city is essentially RoboCop’s dystopian Detroit with bike lanes.  Here’s what we found: Helles yes to Wayfinder: Is anyone in the state making better beer than Wayfinder Beer on SE 2nd? Their helles, the Wayfinder Hell, won silver at the 2019 Great American Beer Festival and their CZAF Czech-style pilsner is the poster child for the perfect Zoom-with-buddies beer. Best…

Terminal Gravity Brew Pub

Beerlandia: Patio Beers

written by Beau Eastes The two sweetest words in the English language just might be “patio beers.” With the right group of buddies and a sun-soaked deck, a plain old pale ale or basic bitter can be elevated to a near religious experience. (In-the-shower beers have been known to exhibit similar traits.) Fortunately, our state is flush with outstanding outdoor beer-drinking options. Here are some of our favorites: Terminal Gravity Brew Pub Enterprise How many people have planned hiking trips to the Wallowas, in large part so they can have cool-down beers in the park-like setting at Terminal Gravity? Grab a picnic table, order a pint and some food, and plan your next great adventure in Eastern Oregon. terminalgravitybrewing.com Crux Fermentation Project Bend It blows the mind to think how this former AAMCO transmission shop in the heart of a light industrial area has transformed into a premier outdoor imbibing…

gin cocktail

Cocktail Card

Rosemary’s Bee Bee recipe courtesy of Hannah Loop at The Winchester Inn, Ashland •  2 ounces Hendrick’s Gin  • ¾ ounce fresh lemon juice  • ¾ ounce rosemary black peppercorn honey syrup  • Rosemary garnish FOR SYRUP​ •  tablespoons black peppercorns​ •  cup water​ •  cup honey​ • handful of fresh rosemary FOR COCKTAIL Combine and shake over ice, then double strain into a coupe glass. Garnish with rosemary. FOR SYRUP​ Toast black peppercorns, then add to saucepan with water and honey. Bring to a low simmer.  Add a small handful of fresh rosemary and let simmer for five minutes.  Remove from heat and steep for 20 minutes. Strain. 

Home Grown Chef, pasta

An easy homemade upgrade to your Marinara

1859’s Home Grown Chef Thor Erickson shares the secret to a gourmet alternative to marinara that you can easily do while in quarantine. Try Thor’s simple pasta all’Amatriciana!   Find more recipes from Thor that use local Oregon products here.    

Chanterelle Mushroom Compound Butte

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock on the door reverberated as I took my first sip of morning coffee. It was around 7:30 a.m. on a damp October Sunday. At the door was my friend and colleague Julian Darwin. “Good morning, Chef!” he exclaimed with urgency. “Get your things, we’re going into the forest.” “What? Why?” I asked. “For chanterelles, of course!” he announced, his British accent elevating it to a proclamation. I put my coffee in a thermos, put on my boots and coat, and we were off. Julian, more than just a chef, has been a mentor to me in many ways. He introduced me to the world of teaching. Before that, our culinary paths crossed, and we’d worked together. European trained, he is an old-school chef with the same work ethic and ideology I learned during my early…

Cream of Chanterelle Mushroom Soup

The Magic of Mushrooms — Cream of Chanterelle Mushroom Soup & Chanterelle Mushroom, Brie + Hazelnut Toast

Cream of Chanterelle Mushroom Soup Nicoletta’s Table / LAKE OSWEGO Yields 8 cups  2 pounds fresh chanterelle mushrooms  2 tablespoons shallots, finely minced 1⁄4 cup onion, finely chopped 1⁄4 cup celery, finely chopped 2 tablespoons sweet butter 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme, finely chopped 1⁄4 cup dry sherry  4½ cups chicken stock (or vegetable stock)  2 cups heavy cream  2 teaspoons Kosher salt 1⁄2 teaspoon ground black pepper Clean the mushrooms of any excess debris and pine needles by gently brushing the mushrooms using a vegetable brush or a clean soft cloth. Gently tear the mushrooms into 1⁄2-inch wide lengths. In a heavy-bottomed, 6- to 8-quart pot, melt the butter and add in the olive oil over medium heat. Add the mushrooms, shallots, onions, celery and thyme and stir occasionally until everything is wilted and soft, without allowing the vegetables to color. Turn up the heat…