Food+Drink

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…

2 months ago

Beerlandia: Patio Beers

written by Beau Eastes The two sweetest words in the English language just might be “patio beers.” With the right…

3 months ago

Cocktail Card

Rosemary's Bee Bee recipe courtesy of Hannah Loop at The Winchester Inn, Ashland •  2 ounces Hendrick’s Gin  • ¾ ounce…

11 months ago

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…

1 year ago

Chanterelle Mushroom Compound Butter

Home Grown Chef Thor Erickson | photography by Charlotte Dupont Thud, thud, thud! The knock on the door reverberated as…

1 year ago

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…

1 year ago

Beerlandia Podcast with Tamara Logsdon from Wyeast Labs

Beerlandia columnist and cicerone, Jeremy Storton, heads to Hood River to find out what's bubbling in the mind of Wyeast…

1 year ago

CRAVINGS: FINGER LICKIN’ FRIED CHICKEN

BIG’S CHICKEN Longtime Portland chef (and winner of Food Network’s “Chopped”) Ben Bettinger’s Alabama-style chicken shack is back up and…

1 year ago

The New Scotch Lodge, Portland

written by Jen Stevenson When the holiday euphoria fades and January digs in its dreary heels, it’s best to have…

1 year ago