Portland

On The Front Lines Of The Crazy World Of Ice Cream Collaborations

Neighbors helping neighbors for scoop supremacy
Apr 14, 2015 9:00 am

Many of today’s top ice cream makers are teaming up with their peers — mainly local food and drink purveyors — to think up some of the most innovative flavors ever to hit a sugar cone. While sweet-meets-sweet collaborations continue to steer many projects, companies are pushing their creative capabilities into unfamiliar territory by calling upon the entire community to pitch in — not short of the butcher and brewer.

Jim Meehan Is One Busy Man In Portland

Cocktail pro has PDX plans in the works
Feb 13, 2015 12:45 pm

Jim Meehan is recognized as one of the country’s top bartenders. The cocktail pro made a name for himself at his legendary New York City bar PDT, and took home the James Beard Foundation’s first ever Outstanding Bar Program Award in 2012. He is also — as of this past autumn — a resident of Portland, Oregon. And he's wasting no time in planning his next moves.

Jeffrey Morgenthaler And Tony Conigliaro Talk Life Behind The Bar, Up In The Attic

Our contributing cocktail editor talks to a legend
Dec 4, 2014 11:00 am

Tony Conigliaro’s resume reads more like a history of drinking in London over the past 20 years than a list of jobs: The Lonsdale. Hakkasan. Roka and Shochu Lounge. Zuma. Designer of the cocktail menu at the Fat Duck. He has inspired a new generation of bartenders, gotten people to think about drinks in new ways by breaking down aromas on a molecular level and using technology to open up new avenues of texture in cocktails. Our Contributing Cocktail Columnist Jeffrey Morgenthaler recently sat down with him. 

8 Chefs On What It Means To Cook And Eat And Treasure Ethnic Food In America Today

Starring Jon Shook, Gregory Gourdet, Mike Solomonov
Sep 25, 2014 9:00 am

At the recent Feast Portland, we asked a number of chefs about what it means to cook “ethnic” food in America today. Their backgrounds range from running a high-minded Japanese izakaya to explorations in Argentinian, Thai, Indian and Israeli flavors. 

Master Your 'Cone At Home' Game, Win At Ice Cream

Here's how to get the most of your ice cream maker
Aug 13, 2014 1:00 pm

Tyler's the creative director of Salt & Straw, Portland's favorite artisanal ice cream shop (and soon to be in LA, too), which means he's the guy creating awesome flavors based on local ingredients like goat cheese/marionberry/habanero, bone marrow/ smoked cherry, and a whole lineup of wacky Thanksgiving flavors. I hopped on the phone with young Tyler (dude's only 26) and got the low-down on becoming an at-home pint champion.

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.

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