Eater Portland: Oregon Coast Dining Map

20 06 2017

My latest map for Eater Portland tells you where to go for what on the Oregon Coast. From the intro –

“It wasn’t all that long ago that dining along the coast was an exercise in frustration, but that’s changed. Today, up and down the coastline, you’ll find old-school haunts with stiff drinks and world-class fish and chips, as well as progressive dishes plated by the hands of rising-star chefs. And within those culinary bookends, the goal is to find restaurants with character — and characters — for an experiential taste of Oregon. From Astoria to Bandon, here are some of the best places to eat on the Oregon coast: crab boils, dockside dining, fish wrapped in paper, candlelight against fine linens, and more.”

Click here to check it out! Photo – Salmon at Baked Alaska

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Northwest Travel & Life: The Bozeman, Montana Cuisine Scene

25 05 2017

Dining out in Bozeman is everything you’d hope for from Big Sky Country, plus some very pleasant surprises. Click here and let me give you the details. (Photo – dinner at the Open Range restaurant)

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Northwest Travel & Life: Spring Escapes to Portland’s Eastside Industrial District

21 02 2017

In the latest issue of Northwest Travel & Life, I recommend things to do and places to eat and drink in one of Portland’s more explorable new districts. From the article:

“Portland’s Central Eastside Industrial District (CEID) was once devoid of coveted urban treasures like authentic ethnic cuisine, craft cocktails, and coffee roasters. But just like the Pearl District before it, thanks to Portlanders’ genius at repurposing stuff, like neighborhoods, the CEID is now teeming with food, drink, and entertainment hotspots. As Portland’s famous roses bloom in spring, the streets are once again enlivened with cyclists and pedestrians, hopeful with the promise of sunshine and patio seating. Come curious, come hungry, come thirsty, and be ready to indulge in one of Portland’s coolest new destination neighborhoods. Here are our picks for a perfect CEID getaway.”

Click here to read the PDF version. Photo courtesy of Noraneko.

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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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Northwest Travel & Life: Spring Getaway in Ketchikan, Alaska

25 01 2017

I love Alaska, and I’m particularly fond of Ketchikan……but in the spring!? Yep. From the article:

Visit Alaska in spring. Depending on what you’re looking for in a getaway, that’s a sentence that might not pass logical muster the first time around. But narrow the scope to Southeast Alaska—the bridge between the Pacific Northwest and the Great White North. That changes things a bit. And if you’re the type of traveler who prefers to avoid the crowds and the cruise ships, maybe spring starts to look a little more attractive. Perhaps you’re the sort who enjoys a more authentic travel experience coupled with the smaller price tag of a shoulder season. If all of that floats your boat and you don’t mind packing an extra layer and shouldering up to locals for coffee in the morning, then trust me, you want to visit Alaska in the spring. Towards the southern fringe of the Tongass National Forest, just about as southeast as you can get while still being Alaska, sits a personal favorite: Ketchikan.”

Click here to read the whole thing.

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Northwest Travel & Life: Break Away to Central Oregon

12 01 2017

One of four stories I have in the latest issue of Northwest Travel & Life, this piece details the glory of winter in Central Oregon. From the article:

“Central Oregon doesn’t have to work very hard to attract visitors. The town of Bend sits snugly against the eastern side of the Cascade Range, and the area offers everything from dense forest to high desert, and a collection of ecoregions in between. What was once a logging town was transformed a while back into a base camp for outdoor enthusiasts of nearly every ilk. As the morph progressed, Bend became an artist enclave, with an exceptional food and drink scene following closely behind. The Bend-Sunriver-Mt. Bachelor area has somehow managed to hold onto much of its rugged Western character while becoming a destination for world-class hiking, paddling, and fishing, as well as cuisine. But the allure of Central Oregon goes well beyond summer.”

Click here to read the whole story.

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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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Picture of the Week: Beer Battered Meatloaf from 1910 Main – An American Bistro

28 05 2013

A week or so ago I took a Press Trip to Washington County, Oregon. On day 1 we stopped in at 1910 Main – An American Bistro for lunch. They feature updated classic American cuisine that uses local ingredients. This right here…..this is the hand dipped, beer battered meatloaf with mashed Yukon potatoes, seasonal vegetable (green beans in this case), fried onions and beef reduction. I say I like a lot of things, but really, look at this thing. As awesome as it looks it tasted twice as good.

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Picture of the Week: Spring Chinook at the Baked Alaska Restaurant & Lounge

17 04 2013

Is it cheating to have another shot from the Baked Alaska Restaurant & Lounge in Astoria, Oregon as the Picture of the Week again so soon. No, I say! It’s not my fault that they plate some of the most delectable, photogenic food on the Oregon Coast. Blame them….and this Spring Chinook. Click on photo for larger, glistening view.

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“What’s the Soup?” Review: The Country Cat Dinner House & Bar

6 03 2013

I love soup. Chef Adam Sappington at the Country Cat Dinner House & Bar  in Portland, Oregon is very good at making soup, among other things (remember the smoked Steelhead Benedict?) A wonderful, symbiotic relationship is born. From the article:

“It’s easy to get excited about the culinary scene in this part of the country. Things like local, seasonal, organic, Farm to Table, slow food – and that’s just the quick rundown. Another approach to cooking that is garnering a lot of attention in our little corner of the world is whole animal cooking. If you haven’t heard of whole animal cooking before, it’s pretty much exactly what it sounds like. Chefs are receiving entire animals, butchering and preparing them onsite, and utilizing as much as possible, the entire animal. Scared? You shouldn’t be. This is the art of cooking incarnate. The way it was done for many, many years. And the benefits of this approach are many: reduced waste, deeper, more complex flavors, as well as creative dishes that open the door to a whole new world of experimentation and exploration. It is the next step in a progression that solidifies the fact that chefs in the Northwest are looking backward to take their cuisine forward.” Read the whole thing here.

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