Ah, Portland, Oregon. One of the greatest and trendiest cities to visit in the United States. Famously known for one of its comedic and beloved shows called Portlandia, Portland boasts gorgeous natural greenery and is a fun place to be! Come check out all the uniqueness this city has to offer! And you can decide for yourself what is the best season to visit Portland.Continue reading “Best Season to Visit Portland, Oregon”
- Where does one begin with over thousands of eateries in the city of Portland? First time in Portland? 10th time? Any new or frequent visitor would benefit from going on a food tour. The food expedition provides 5-6 stops at eateries to enjoy a progressive meal. And you have 3 to choose from! I mean, unless you are one of those people who don’t like food, then you need to take a Portland by Mouth food tour.
- Take a fun stroll through a magnificent city full of life, history, and creativity! We will set forth towards our delicious destinations and enjoy storytelling of how Portland became the city it is today.
Have you ever had a hard time deciding on where to stay? Locals and friends provide countless suggestions, but where do you even begin? Realistically, there’s really no “wrong” answer. It all depends on your personal preference, style, and to-do list when exploring a new city. Being that Portland’s slogan in Keep Portland Weird, it’s no wonder that the city has its fair share of quirky hotels.
Portland, Oregon was created with five geographical sections that locals have referred to as “quadrants.” These are known as, North, Northeast, Southeast, Northwest and Southwest. The sixth and newest quadrant which is the South quadrant was added in 2020. Technically, they’re known as sextants now, but Oregonians still call them “quadrants.” That in itself is pretty quirky!Continue reading “Quirkiest Hotels in Portland, Oregon”
When the pandemic first hit us in March of 2020, food tours in Portland shut down. Along with everything else in Portland. And the world for that matter!
Here in Portland, we were slow to reopen. This was a good thing, as far as controlling the spread of the virus. Many restaurants pivoted to take out only. While take out is not the same experience as dining onsite, it was a lifeline to keep many establishments afloat.
We adapt to the Covid-19 pandemic with outdoor dining
By late June, outdoor dining reopened and boy was that liberating! I guess the saying “appreciate the little things” aptly applies to one of life’s greatest pleasures, dining with friends at eateries. And in those few summer months, we learned a lot about the virus as well as a lot about how to resume living safely amidst the pandemic. Namely, about how practicing public health measures (mask wearing, social distancing, frequent hand washing and avoiding indoor spaces with strangers). This would allow businesses to reopen, and patrons to remain safe.Continue reading “Food Tours in Portland During the Covid-19 Pandemic”
I will admit, I hesitate to write this article, because what could I possibly say about food carts in Portland that has not already been said? Probably nothing, but it has been fun for me to travel down some rabbit holes, learning the history of how food carts have become synonymous with Portland.
Officially, the food cart scene blew up in 2008, during the Great Recession. Although that was 95 years after the first food cart set up moveable shop in Portland. As you can imagine, the cart was pulled by a horse back then!Continue reading “Food Carts in Portland – the Story Behind the Icon”
Before diving deep into what makes Nostrana’s famous radicchio salad so awesome, let me mention that Nostrana has been open for fifteen years in Portland, Oregon. In terms of the life of a restaurant, fifteen years is pretty much forever. Which means chef Cathy Whims is doing a few things right. Cathy and her husband David West opened Nostrana in 2005, in the heart of the Buckman neighborhood, which encompasses the Central Eastside Industrial District. With the coziness of the wood decor and pizza oven inside and the patio seating outside, it very much has a neighborhood bistro feel to it.
For decades, Cathy has been a frequent traveler to Italy, where she has built friendships, strengthened her relationship to Italian cooking, and studied with the famous Marcela Hazan. Lucky for her (and us), Italian cuisine adapts very well to the Pacific Northwest. Mainly because they both draw on the natural bounty of the region, supporting local farmers, fisherman and ranchers. Starting with the best ingredients and creating rustic, simple dishes, can result in some of the most complex and tastiest food. I read a quote by her that really struck a chord, “at Nostrana, the farmers and the ingredients cultivate the menu”.Continue reading “Nostrana’s Famous Radicchio Salad”
Fermenting apples and apple juice into hard cider carries an air of mystique amongst so many of us. It seems like it is difficult and elusive and complicated. I am happy to tell you it is none of those. Although as a disclaimer, getting consistent fermentation results on a large-scale basis and running a business IS difficult and complicated.
But for the lay person, fermenting cider at home is basically like cooking. Although instead of using the stove or oven to cook apples, you are using a glass container to house apple juice and yeast for a few months.Continue reading “Making Hard Cider is Not at All Hard”
I laughed really hard when I read the introduction to Kachka chef, Bonnie Morales’ cookbook, Kachka: A Return to Russian Cooking. She tells the story of when she and her husband Israel were opening Kachka in 2013 and they interfaced with contractors, inspectors, vendors, food writers, banks, potential employees. In short, in every discussion, once she mentioned her restaurant to be would serve food from the former Soviet Union, she was met with blank stares, long pauses and confusion.Continue reading “What’s Russian Cuisine? Find out at Kachka”
The short answer is because good salt makes everything taste better! I have loved cooking since I was about two. And for many years, traveling around and being a scratch cook, I have preached “if you give me oil, vinegar, salt and a cooking source – I can make just about anything taste good.” Well, to my delight, a couple decades after I first said that, I happened upon Samin Nostrat’s book, Salt, Fat, Acid, Heat AND Portland’s salt shops.
A friend told me about it and I sheepishly admit it took me a while to get it, because I thought to myself “yeah, I already know that, I’ve been saying and living the philosophy for years.” Well, I am happy I got over my ego and acquired the book because it is an absolute goldmine of information. Samin really delves into each of the elements and, I promise you, there is something to be learned no matter how long you have been aligning yourself with your allies Salt, Fat, Acid and Heat.Continue reading “Why I Adore Good Salt – Portland’s Salt Shops”
Practically everyone has heard of a tortilla, but not everyone has heard of an arepa. Not having traveled to South America, I wasn’t familiar with arepas until I ate at Teote, years ago in Portland.
It all starts with corn. Corn is important to Latin American cultures. So much so, that there are prayers and celebrations in honor of this life giving plant, which is maize in Spanish.Continue reading “What are Arepas? Find Out at Teote”