Food+Drink

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…

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 running after a devastating fire took the original Glisan location offline in 2017. There is also now a Beaverton outpost, dishing up the same hearty fare as the original—plump, moist smoked birds served grilled or fried, alongside heaps of homemade coleslaw, crispy jojos, black-eyed pea salad, and mashed potatoes. Dirty up your order with chopped smoked chicken, Creole gravy, cotija cheese, green onions, and housemade Fresno pepper and tangy mayonnaise-based “white gold” sauces. 4570 SW WATSON AVE. BEAVERTON www.bigschicken.com HAT YAI BELMONT Whether your standing order at the original North Killings-worth location is the hallowed Hat Yai fried chicken combo or a bowl of the terrifically rich brisket curry, James Beard Award-nominated restaurateur Earl Ninsom’s new inner Southeast Portland shop has you covered. Slurp the shrimp and clam curry with…

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 a designated grey day den to retreat to, preferably one with Burnt Orange Sherry Cobbler cocktails, soft shell crab sandwiches and a single malt Scotch collection one dreams of getting snowed in with. Enter the Scotch Lodge, a peaty, piquant inner Southeast speakeasy by prized Portland bartender Tommy Klus, who mixed and muddled at Teardrop Lounge, Multnomah Whiskey Library and La Moule before opening the doors of his much-anticipated, instantly revered “cocktail bar for whisky lovers.” Nesting in the cozy, sunken space formerly occupied by beloved Biwa, the bar feels like a secret. Patrons enter via a nondescript door at the corner of SE Ash and 9th Avenue, twist to the right and down, and eventually emerge in a warm, whisky-filled womb of dark wood and gleaming marble, soft forest-green…

Truffle Festival Food is Love Giveaway

Truffle Festival Food is Love Giveaway

Truffle Festival’s Food is Love! Culinary Experience Win Two Tickets to the culinary experience of a lifetime. (Value $280) Oregon Truffle Festival brings together three top chefs for an exquisite evening with truffles in wine country. Date: February 14th, 2020 Time: 7:00pm – 9:00pm Location: Chehalem Cultural Center, 415 Sheridan St., Newberg OR Two tickets Available à la carte or with the The Terroir of Truffles package Fall in love with Oregon truffles at this intimate dining event full of truffle-infused dishes and live entertainment. Sample truffle-infused creations, fresh oysters, fondue and delicious wine and cocktails, all with the live music backdrop of Gypsy Moon. An unforgettable evening in wine country!  

Beerlandia

Cascade Brewing and the Birth of the PNW Sour

Once upon a time, North West IPAs gained momentum and took over as the dominant beer style. Meanwhile, one brewery took a sharp turn away from the mainstream. In doing so, it created its own style of beer, the Pacific Northwest Sour.  In the fourth episode of 1859 Magazine’s Beerlandia Podcast, from Statehood Media, we share the illustrious story of Cascade Brewing.

gelato

Four Picks for Gelato

written by Jen Stevenson PINOLO GELATO  Tuscan technique meets Pacific Northwest ingredients at this deliciously authentic Division Street gelateria, where Pisa native Sandro Paolini churns up fresh daily batches of cold case classics such as fior di latte and Sicilian pistachio, alongside a refreshing raft of summer specials such as lavender, lemon basil, Tuscan melon and mint, and Sauvie Island Farms peach sorbetto. 3707 SE DIVISION ST. PORTLAND www.pinologelato.com BONTA NATURAL ARTISAN GELATO After a carefree August day spent floating the Deschutes River, follow the chatter of ecstatic children to this popular downtown Bend gelato shop. Using fresh local fruit at its peak, owners Jeff and Juli Labhart handcraft fleeting summer flavors such as Oregon boysenberry and raspberry citrus blossom in addition to their signature small-batch favorites like vanilla bourbon pecan and honey-infused Tumalo lavender. 920 NW BOND ST., #108 BEND www.bontagelato.com FRANCESCO’S GELATO With its honey-hued walls and Tuscan…