The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
Champagne – the classic drink of celebrations around the world. And nothing is more classic than Dom Pérignon. With the recent release of the 2004 Vintage – a perfect balance of Chardonnay and Pinot Noir grapes – the result is a fusion of complementary and contrasting elements. “The 2004 vintage has Dom Pérignon’s harmony and […]
I began the year with a return visit to the Cayman Cookout and ended my year with a marvelous Taste of Tulalip. In between, there were adventures in Maui, New Orleans, Indianapolis – with good friends, great food, and incomparable imbiberies. What more could a girl ask for?
I was on a World Series high last Thursday night. My beloved Tigers were entrenched in the second game of the finals, battling it out with the San Francisco Giants, when I walked into Red, White, and Booze – the closing event of Portland Cocktail Week. The mitten state had been on my mind all […]
When Kat and I arrived at Portland International Airport on Thursday morning, long before the sun would rise, we were nearly giddy as we passed through security, ecstatic that our adventure to New York City had finally arrived. As we made our way to the gate, we noticed a monk walking in front of us, […]
After a while, food and drink events can start to feel like they all run together. While I have nowhere near as much event experience as Jennifer, I’ve been in it long enough to know that sometimes these events can feel a little…repetitive. But when I heard about Project Zin in Healdsburg – near where […]
After last summer’s interviews with Maui chefs Eric Faivre and Isaac Bancaco of the Grand Wailea, I’ve been more curious about the operations of a hotel, particularly when it comes to food and beverage services. Hotel restaurants are often more complex beasts compared to their traditional brick and mortar cousins, from the seasonal clientele with […]
It seems as though it is the season for cocktail competitions. Even though they surely run year-round, like their culinary compatriots, a whole host of comps have rolled through Portland over the past few months, highlighting spirits from light to dark, as well as local mixers worthy of note. The latest was DISARONNO’s “Mixing Star” […]
Three competitors in, an ebullient Emily Baker stepped up to the bar at last summer’s Northwest Spirits and Mixology Show as the newbiest of newbie bartenders. A bit nervous, she worked to create her Mexican Circus Tiger for our panel of judges – some of the finest spirits folks in the country – regaling us […]
I was still eating like a Midwesterner when I moved across the country to Seattle nearly fifteen years ago. Fresh from college – and college fare – I was fierce about my love of chain restaurants and comfort foods. Even in a culinary mecca like the Emerald City, I still clung to my fried mozzarella, […]
Early Wednesday night, as Portland State students crammed in a few more hours of finals week studying and nearly-intravenous caffenation, I made my way through downtown to The Cleaners event space to celebrate the release of the PDT Cocktail Book from Jim Meehan and Chris Gall. But while the beverages being stirred and sipped at […]