Are Food Carts Getting Out Of Control?
September 1, 2010 at 12:03 pm by Food Dude
I’ve been waiting for push-back against food carts, and it sounds like a groundswell is building. From the EnzymePDX website, there are currently 534 licensed food carts in Multnomah County, with applications for 82 more under planned review. Even John Hamilton, vice president of communications for the restaurant lobbying group the Oregon Restaurant and Lodging Association, admits that Portland has
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“Hottest” Male Chef In NYC Now Cooking at Portland’s Lolo
August 28, 2010 at 1:42 pm by Food Dude
Chef Tomas Curi, previously Chef de Cuisine at Inoteca Gramercy in NYC, is now hard at work, putting his own stamp on the menu at Lolo, Portland’s Spanish tapas restaurant and bar. Curi, who started at the restaurant in June, is focusing on finger foods designed to complement Spanish cocktails and wines. He was the runner up in “Eater’s Hottest
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Straight From Italy, “What “true” espresso is, and how Americans ruin it”
August 27, 2010 at 3:40 pm by Food Dude
This article on Salon.com interviews an “Italian coffee master”. According to Salon, Giorgio Milos, the master barista at the high-end Trieste, Italy-based Illy coffee, American coffee is, for lack of a better word, crap. He launches into a screed about US coffee, before going on a tour of NYC’s “best” coffeehouses. Finally, they arrive at Stumptown Coffee. From Salon.com, “What
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Portland Restaurant Sinju Doesn’t Seem to Care About Sustainability
August 27, 2010 at 3:18 pm by Food Dude
From Slashfood, an article on Sinju Restaurant in the Pearl District. A restaurant regular Guido Rahr who happens to be president of the Wild Salmon Center in Portland, noticed Sinju had recently began offering the very rare and endangered Atlantic Bluefin tuna on the menu. Rahr had been eating at Sinju for nearly a decade. The headquarters for his environmental
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Wong’s King Justifiably Willamette Week’s Rogue
August 27, 2010 at 2:31 pm by Food Dude
An article in this weeks Willamette Week spotlights a disturbing practice by a few Portland restaurants, which I have never thought about before: the use of shark fins in cooking. If you’ve never seen sharks being harvested for their fins, it is truly horrible. The shark is brought aboard the boat, the fins sliced off, and the shark is tossed
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Time For Our 2010 Food Writing Contest!
August 25, 2010 at 9:20 pm by Food Dude
A few years ago, we had a food writing contest. It was so successful, I’ve lined up some great prizes, and we’ll do it again. First prize is an evening class for two people at Robert Reynold’s Chefs Studio. Located in SE Portland, Robert offers French and Italian cooking classes for both professionals and amateurs. I’ll have further details on
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The Dramatic “Chairman” of Iron Chef
August 24, 2010 at 5:00 pm by Food Dude
This is just so darn funny. Those of you who have watched Iron Chef will recognize “The Chairman”. String his dramatic reveals together, and you get quite the production: Via WineGuyWorld, via Eater
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