Portland

How To Properly Make An American Gin & Tonic

There's a recipe. And, no soda gun involved.
Jun 12, 2014 2:00 pm

"We tested over 50 different tonics and found that Fever Tree works the best,” admits Brooke Arthur of the ideal tonic to mix with Aviation Gin. Arthur, a Los Angeles-based bartender, serves as the company’s cocktail guru and is of the strong opinion that a good G&T takes a good recipe (as in, no soda guns are allowed).

Grilling God: Jenn Louis On Being An Opportunivore This BBQ Season

Chef shines light on Portland's rainy grill scene
May 13, 2014 11:00 am

Jenn Louis has racked up several accolades in an impressive culinary career. Twice a James Beard Award semifinalist for Best Chef Northwest, the Portland native was named Food & Wine’s “Best New Chef” of the region in 2012. Describing herself as an “opportunivore” (it means pretty much exactly what it sounds like), Louis wrote in to let us know what she’ll be cooking to celebrate Portland’s two – yes two – annual months of sunshine. Read on.

How This Man With The Glass On His Nose Predicted The Great American Gin Evolution

Meet Aviation Gin's co-founder Ryan Magarian
Apr 1, 2014 2:00 pm

Simon Ford catches up with Aviation Gin co-founder Ryan Magarian to discuss how the idea for the company was conceived, its unique characteristics and the ongoing evolution of gin. Ryan also provides two simple cocktail recipes. The full interview, after the jump.

Gregory Gourdet Enjoyed The Cod Sperm Sac And Blood Clam In Japan

Portland chef is helping write a Japanese guidebook
Feb 28, 2014 2:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, Portland chef Gregory Gourdet.

Pichet Ong Thinks You Should Visit These 15 Bakeries And Pastry Shops

NYC-based pastry chef's best picks around the world
Feb 26, 2014 5:00 pm

New York pastry chef Pichet Ong grew up in Thailand, Hong Kong and Singapore and has traveled the world extensively in search of the best things to eat (many of them on the sweeter side of the flavor spectrum). With Fantasy Travel Week upon us, we asked our friend and g√Ęteau guru for the best places to travel in the world for pastries. The list is pretty insane. 

We Test Salt 'N Straw's Awesome Thanksgiving-Flavored Ice Creams

Seasonal treats with turkey fat, sweet potato, more
Nov 19, 2013 4:00 pm

Imagine Thanksgiving dinner. You've got your turkey, your stuffing, a sweet potato casserole and a pumpkin pie. Now try to imagine how you could make that classic Thanksgiving dinner better. Yes, deep-frying everything is an option, but an even better option? Turning everything into ice cream. Read on.

How To Fry Fish For Fish and Chips

A step-by-step guide to perfect fried fish fillets
Nov 7, 2013 1:00 pm

Fish and chips may seem like a simple dish, but to pull off a version worth washing down with a pint we're turning to Portland, OR gastropub Raven and Rose. Executive Chef David Padberg loaned us his expert step-by-step technique.  

Plate Deconstruction: Castagna's Cipollini Onion Custard Terrarium

A Portland botany course in a class of its own
Nov 5, 2013 12:00 pm

If this tumbler of wondrous-looking greenery and botanicals wasn't placed in front of you by a server at Portland's Castagna restaurant, you'd probably think twice about tucking into it with a spoon. It's 100-percent edible, alright. Ingredients and breakdown after the jump.

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