Tasting menus, like a recent one at 5 Fusion, offer chefs a chance to play
We can blame—or thank—chefs Ferran Adria (El Bulli in Spain) and Thomas Keller (French Laundry in Napa Valley) for the rise in popularity of the tasting menu, a careful sequence of dishes served in smallish portions during a single meal. Recently I experienced the tasting menu at 5 Fusion & Sushi Bar, where Chef Joe Kim curated a menu with the theme, "America's Culinary Melting Pot."
Drink Worthy Brewing specialty beers while taking your taste buds on a journey to Italy, Spain, Thailand and Peru.
Summon your inner cookie monster and go on a cookie adventure at the First Cookie Crawl hosted by Petite's Sweets and the Madras Downtown Association.
Wine flies when you're enjoying a curated five-course dinner from Executive Chef Matthew Schumaker-Meyers at McMenamins Old St. Francis School.
In a crowded market, breweries come and go
Beer enthusiasts often rejoice at the opening of new breweries; but those announcements can sometimes come with a downside: more competition. In the case of one of Oregon’s most established breweries, that competition proved to be too much to handle.
Imagine garlic without stinky side effects
Always on the hunt for new things to try in the kitchen, I wondered recently about any new spice trends out there, and asked Matthew Perry at Savory Spice Shop. Without hesitation he opened a jar of black garlic, removing the papery peel from a clove, saying, "try this."
An oldie but goodie at Deschutes Brewery
Bitter beers are a style from the old world—the mid-19th century, to be exact. The bitter ale came to be an alternative to porters and stouts across the pond.
If you want a meal you can eat with one hand, visit The Peoples' Pies for a pastie: a savory hand pie with roots in Cornwall, England.
A beautifully built charcuterie plate with meat and cheese and the right condiments is hard to resist. You can order one or build your own at Board in Bend, a new food truck located on the corner of Galveston and Federal.
The Suttle Lodge is bringing the region's best chefs to cook remarkable family-style dinners in the forest this winter. The chef series includes some talent from some of Portland's most beloved restaurants, paired with local drink purveyors: Ben Bettinger of Laurelhurst Market with Timothy Malone Wines; Justin Woodward of Castagna and OK Omens; Eric Joppie of Olympia Provisions with Stumptown Coffee; Ian Wilson of Fenrir with Sommelier Tyler Hauptman and Andy Ricker of Pok Pok.
Ethiopia Shantawene, coffee beans roasted by Clint Rowan at Still Vibrato, has taken home a Good Food Award. The award recognizes American craft food producers who honor social and environmental responsibility while producing a tasty, authentic product.
New Riff taproom explores coffee in new ways—and offers much more
Twist open a bottle of Riff Cold Brewed Coffee and you're welcomed to flavor-forward coffee with notes often found in wine—such as cherry, golden raisin and dark chocolate. Without the heat, the process is milder on the beans and creates a less-acidic cup.
Women-owned brewery's Soleil Rubis sour pays tribute to Central Oregon's bright red sunsets
Spider City Brewing is a new kid on the beer block, opening this past November. I had the opportunity to speak with one of the owners, Melanie Betti, who started the brewery with her twin sister Michele Betti and their college friend Tammy Treat.
Get in and order your favorite bowl: after two years, 123 Ramen closes Jan. 31. Owner Anna Witham is on a new journey and will be launching Root Cellar, a brand of pantry staples including bone broth, sauces, spices, chai and pickles, in early spring.
After two and a half years, The Pancake Wagon, a food cart that introduced Bend to the purrito, or pancake burrito, is saying goodbye.
Seedlip masters the art of sophisticated non-alcoholic drinks
Shirley Temple, Roy Rogers, Arnold Palmer: all attempts at creating non-alcoholic beverages. What they have in common is a syrupy sweet backbone with little reference to the pungent flavors you find in cocktails like a Manhattan or Negroni, which are made mostly with spirits.