Live Oregon

Dining At Casa Zoraya

We are taking a look at Casa Zoraya, perfect Peruvian food classics written by Jen Stevenson | photos by Gwen Holle Buried in a trafficy, nondescript block of North Lombard just east of the interstate, this unexpected slice of Lima life is drawing Portland diners both curious and already besotted with its perfect Pisco sours, vibrant ceviches, and rich, robust Peruvian comfort food classics. Helmed by namesake and Andina alum Zoraya Zambrano, whose family originally emigrated from Calca, a town in Peru’s Sacred Valley of the Incas, and her children, Gloria and Gary Marmanillo (Andina, Paiche, Can Font, DOC), the color-splashed restaurant’s menu is short and sweet, no more than a dozen dishes melding local produce with traditional Peruvian ingredients like ají chile, lucuma fruit and choclo, a chewy, starchy, large-kerneled Andean corn. The beautifully executed—and plated—fare ranges from prismatic shrimp causas to an ultra-savory lomo saltado to chunks of…

Best Places for Cold Weather Comfort Food

Comfort food destinations KACHKA Portland food lovers waited with bated herring breath for beloved Siberian pelmeni purveyors Bonnie and Israel Morales to open their second, larger location, just up the way from their SE Grand Avenue firstborn (now renamed Kachinka). James Beard Award-nominated chef Bonnie Morales pulls from her Belarusian heritage to dish up fan favorites like Baltic Sprat Buterbrodi, Rabbit in a Clay Pot, and Herring “Under a Fur Coat,” while a new Russian-style mangal grill allows for a slew of charcoal-fired skewers—try the Azeri-style sturgeon, lamb lyulya and whole baby eggplant. The vodka menu remains reliably robust, but the new Kachka also boasts a wine cellar and a strong Eastern-European-centric bottle list. 960 SE 11TH AVE. PORTLAND www.kachkapdx.com SUGARPINE DRIVE-IN Those long hot summer nights of sipping frosé on the patio may be but a happy memory, but this charming Troutdale drive-in, opened in July by chef-owners Emily…

Foodie Destinations: We have your food vacations planned

Foodie destinations around the state written by Kevin Max, Sheila G. Miller & Jen Stevenson Maybe you’re like us―at breakfast on vacation, you’re already planning your next meal. Oregon is nearly 100,000 square miles, and there are bountiful crops and delightful restaurants in every corner. We picked some spots you’re going to want to check out—whether you’re looking for a down-home old-timey cafe, a fancy big-city feast, or a chance to improve your cooking chops. Portland’s Fine Dining Portlanders pride themselves on being as casual and unpretentious as they come, but that doesn’t mean they don’t know how to gussy up and have a night on the town, complete with white tablecloths, wine pairings and break-the-bank-worthy tasting menus. Plan on being early to your reservation at uber-talented chefs Will Preisch and Joel Stocks’ modernist gem Holdfast Dining, because it shares a wall and kitchen with star bartender Adam Robinson’s exceptional…

DIY: Tips for Customizing IKEA Cabinets

DIY: Tips for Customizing IKEA Cabinets written by Melissa Dalton Anyone who has ever attempted to remodel a kitchen knows this universal truth: new cabinets add up fast. That’s why the Portland-based Kokeena offers custom cabinet fronts and casework for modular IKEA systems—customers get a tailored look that’s much easier on the budget. Kokeena’s products are made-to-order, manufactured in Oregon, and come in three different finishes, including painted wood, veneered wood or textured laminate. We asked Kokeena CEO Russell Edwards and architect Jeff Stern for tips on making a Kokeena/IKEA pairing work in your home. #1 DON’T ISOLATE THE KITCHEN “Try to make sure that any kitchen you’re planning is really cohesive with your whole house,” Edwards suggested. For instance, choose a Shaker door with an ogee detail for a historic English or Colonial-style home, or opt for a simple slab front in a Mid-century remodel or modern abode. #2…

Po’Shines is Much More Than a Restaurant Venture

Po’Shines is Nourishing the Community’s Soul written by Adam Sawyer | photography by Claire Thorington Pastor E.D. Mondainé grew up on soul food. The St. Louis native can recall a time in his life when every member of the extended family excelled in one particular dish, taking pride in the way it filled bellies as well as hearts. “It was food created from the soul to feed the soul,” Mondainé said. Mondainé would grow into a man who extended the tradition and meaning of soul food into just about every aspect of his life. He also wears many hats. In addition to being a pastor, he’s an activist, author, musician and now president of the Portland NAACP. Long before taking his current position, Mondainé saw a trend and a need in his adopted home of Portland. “There were a number of community members on public assistance,” he said, “just as…

Oregon Tidbits and To-dos for November and December

Here’s a look at our must-have Oregon item and events picks for November & December Envie Throw Cuddle up by the fire in this decorative throw blanket from Seek and Swoon. We love the geometric pattern and chic design from this Portland company, and it comes in many colors and patterns so you can choose the best style for your home. www.seekandswoon.com Stirred Cocktail Set No holiday gathering is complete without a signature cocktail to thrill your guests. This cocktail set from Bull in China PDX will help you do just that. The set is equipped with all the essentials to complete your home bar and make a killer drink, as well as a complementary cocktail recipe. www.bullinchinapdx.com Holidays at the Capitol The 37th Annual Holidays at the Capitol will run from November 27 to December 21, with a detailed performance schedule available online. The building will also be open…

Bruce’s Candy Kitchen in Cannon Beach

Seaside Sweets in Cannon Beach at Bruce’s Candy Kitchen photography by Ben McBee It’s an age-old Oregon tradition—visit the coast, try the taffy. Bruce’s Candy Kitchen, which has locations in Seaside and Cannon Beach, has been serving up the sweet treat since 1963. From humble beginnings—eight taffy flavors and twelve hand-dipped chocolates—the candy store has expanded to offer hundreds of delicacies. Look for the pink-and-white striped storefront—Bruce’s family is waiting for you. Visitors are always encouraged to stop by and watch the taffy-making process, but Taylor suggests calling ahead to ensure it’s happening. Besides sweets, Bruce’s Candy Kitchen also sells a variety of baking accessories and toys. Learn more about Bruce’s Candy Kitchen.

Honey-Brined Roasted Turkey Recipe

A recipe for honey-brined roasted turkey from our home grown chef written by Thor Erickson  | photography by Charlotte Dupont Ah, honey—the sweet, viscous gold crafted by winged artisans. roughout history, this culinary treasure has been revered—used to anoint kings at birth, nurture them through life, and preserve their bodies when they died. Many civilizations have relied on honey not only for its sweetness, but also for its healing properties. As a child, I suffered from severe hayfever. After a few years of useless antihistamine shots, my mother heard from a local macramé maker (it was the ’70s, after all) that raw honey was a great natural cure for hay fever. After some searching, she found some local honey. My mom paid the hefty price of $15 a gallon and made me swear not to tell anyone about it. (Unlike the kings anointed with the stuff, it didn’t fit my family’s modest budget.) The…

Nordia House of Southwest Portland

Inside the Nordia House of Southwest Portland, a cultural center, showcasing all things Danish, Icelandic, Finnish, Norwegian and Swedish. written by Cathy Carroll | photography by Carly Diaz Chefs who strive to create the authentic cuisine of faraway places must frequently rely on what they’ve learned from family, travels and research. At Broder Söder, however, chef James Drinkward works in a microcosm inside the Nordia House of Southwest Portland, a cultural center which opened in 2015. Here, he’s merely a Thor’s hammer throw from experts on all things Danish, Icelandic, Finnish, Norwegian and Swedish. “The people at Nordia House are influential,” said Drinkward, who grew up in Southwest Portland. “I get lots of interesting feedback, such as, ‘My grandma made it this way.’ Scandinavians tend to be pretty direct, so they’ll tell you what they think.” Not your grandfather’s Sons of Norway lodge, Nordia House exemplifies contemporary Nordic design inspired…

Beerlandia: How to Cellar Beer That is Exceptional

Wondering how best to cellar beer? There are five simple rules to follow. written by Jeremy Storton | illustrated by Allison Bye As legend has it, British lords would age a batch of barley wine made when a baby was born, then drink it when the lad turned 18. These days, we know fresh is best, but there is still a time and place for something old and something brewed. Cellaring a beer has five simple rules. 1. Keep bottles upright to allow yeast to settle and to minimize surface area oxidation. 2. Keep bottles away from sun and fluorescent light, which will create off flavors reminiscent of skunk or propane. 3. Keep bottles at a steady, even temperature, around 50 degrees, to allow good flavors to evolve and harsh ones to mellow. 4. Stronger beers can store longer, but plan on saving the beer up to five years, unless advised…