post image
[caption id="attachment_61" align="alignnone" width="300"] The Front of Pink Rose, looking down into the underground lair[/caption] You step off the streetcar in the Pearl where 13th and Lovejoy intersects. On a summer ...

Pink Rose: Bringing a Bit of Portland to the Pearl

Restaurants

post image
I wanted to write about food service. It could be said that we’ve shifted from an industrial society to a service oriented one, however, when I brought up the question of service around Portland, I found that the ...

Server-Diner

Wine

post image
Produce is a hot topic these days, recalls are frequent, and people are demanding more information about how our food is grown.  Having grown up on a farm, I have some of my own questions about changes in the industry. I ...

To Market To Market – Charlies Produce

Wine

post image
This story begins with a farmer sitting in a brand new spic and span building with gleaming stainless steel, immaculate floors and a troop of workers who are wrapped in white, faces covered, hands gloved and knifed.  The ...

To Market To Market – A visit to Anderson Ranches Oregon Lamb

Wine

post image
When I first decided to write a story on crab fishing it was because I love crab. The delicate flavor that needs little more than a pat of melted butter can deliver such a subtle yet distinctive flavor it always causes me ...

To Market To Market – Coastal Crab and The Catch.

Wine

post image
You’ve heard of the perfect pairings: Oysters and Muscadet. Caviar and Champagne. Cabernet Sauvignon and grilled steak. The classics are delicious and they work because they compliment food flavors and textures.  But what ...

3 ways to compliment and contrast wines with common dishes

Wine

post image
When is the last time you enjoyed a glass of wine enough to try and find it later? With so many great wines out there coming to market, it should be happening to you fairly often. If not, you need to get out more and try new ...

Find the Wine

Wine

post image
5 pairings to contrast textures and flavor Just as chefs like to contrast and compliment flavors and textures, the secret to finding your next great match is to contrast and compliment the flavors and textures of the food ...

Pam’s Point – You Don’t Have to Listen

Wine

post image
by Marc Hinton author of “A History of Pacific Northwest Cuisine Mastodons to Molecular Gastronomy “ 14,000 years ago near Sequim, Washington man kills a mastodon butchers and eats it. ...

A brief but accurate timeline of Food and Wine in the Pacific Northwest

Wine