Eater Portland: Portland’s Must-Have Food Cart Dishes

8 02 2017

Another hat I wear for Eater Portland is the new editor of the Best Food Cart Dishes Map. From the article:

“By any standard, Portland is arguably the mobile food capital of the US. In honor of the city’s defining food movement, this map features 21 of the best food cart dishes currently available.

As opposed to most cities, the mobile food scene in Portland is dominated by carts, not trucks. Thanks to a combination of factors including city ordinances, many of the best carts are typically allowed to reside in one place. Groups of Portland food carts have popped up across the city, and these groups are called pods.

Over the years, a number of carts have become cornerstones of the scene—offering reliably excellent dishes that have garnered international media attention. Some of these carts move on to become full-fledged brick-and-mortar restaurants, while others, for a variety of reasons, fail to make the cut. So remember, when you try a spot below, you’re trying what could become Portland’s next hottest restaurant.

From the old guard to the new kids, these are the 21 must-have food cart dishes in Portland, right now.”

Click here to check out the revamped and updated version! (Photo: Cheeseburger from Burger Stevens)

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Eater Portland: Food Cart Heatmap

22 12 2016

Big news today! I am now a contributing editor of the Food Cart Heatmap for Eater Portland. I’ll be keeping tabs on the best new food carts in the city and updating the map regularly. Check it out!

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Northwest Travel Magazine: Culinary Adventures on Oregon’s Adventure Coast

22 02 2015

An article I wrote for Northwest Travel Magazine about the burgeoning culinary scene in Coos Bay. A scene that is taking off in large part thanks to the Oregon Coast Culinary Institute. Read it online here.

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Northwest Travel Magazine: Tails & Trotters

3 06 2014

Across the globe there are regional, artisanal products with reputations for excellence: Parmigiano Reggiano from Italy, Kobe beef from Japan, and the list goes on. Oregon farmer Aaron Silverman and his partner Mark Cockcroft wanted to do the same for pork in the Northwest. And they’ve accomplished it with Tails & Trotters, producing the first signature Northwest pork.

The renowned Jamón Ibérico ham inspired the idea. In Spain, the black-footed or “pata negra” pigs are allowed to roam the oak groves of the region where they are naturally fattened on acorns. And while the Northwest isn’t exactly a great place to grow acorns, Oregon is heaven for hazelnuts. So Aaron and Mark take Washington-raised pigs and finish them on Oregon hazelnuts. The finished product is as good as it gets. Check out the whole article here. Pictured below is their Bahn Mi – A Vietnamese-style sandwich w/ pickled carrot & daikon, cucumber, jalapeno, cilantro & Asian herb mayo on a fresh bakery roll.

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