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.


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.


“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.


Picture of the Week: Smoked Steelhead Benedict

4 02 2013

On assignment for What’s the Soup.net, I went to the Country Cat Dinner House & Bar in Portland, Oregon this week to photograph soup. And the soup was amazing. But they also served me up a smoked steelhead Benedict with caramelized onions. Someone must have given them a heads-up on my weakness for Benedicts. Click on pic for larger, drool-inducing view.


Picture of the Week: Signal Station Pizza

28 01 2013

Signal Station Pizza is housed in a converted, historic Signal gas station. The building itself makes it worth a trip there, but the pizza is among the best in Portland. Click photo for larger view.


Northwest Travel Magazine: The Pelican Pub & Brewery

11 01 2013

“Whether by chance or fate, one of Oregon’s finest brewpubs inhabits one of the state’s finest backdrops. The Pelican Pub & Brewery shares an otherworldly beautiful chunk of beach with Cape Kiwanda and looks out at a larger-than-life basaltic monolith known as Haystack Rock, standing guard like a sentry in the Pacific Ocean.” Read the rest of the article here, or in the Jan/Feb 2013 edition of Northwest Travel Magazine.


Picture of the Week: Breakfast at the Cape Lookout B&B

31 12 2012

The breakfast end of a B&B doesn’t get much better than this; smoked local ham, wilted fresh spinach, and grilled tomato Benedict with rosemary roasted potatoes. Click on pic for larger view.