Review: Siam Society
March 30, 2006 by Food Dude
Filed under Other Reviews
Refreshed 7.09 In my humble opinion, Thai food is one of the most difficult types of cuisine to make properly. Just look how many Thai restaurants there are in Portland – four in just a few blocks of Alberta Street. Any Thai expatriate may think he can buy a little curry paste and make Thai food, but very few actually
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Small Wines – Suggestions for Good, Everyday Drinking Wines
March 29, 2006 by Ken Collura
Filed under Wine
I have this memory from when I was a teenager. I had developed an insatiable appetite for Mandarin oranges. You know the kind, the ones that come in a can covered in sweet syrup. I would pop them open and devour one after the other. Then one day, after about four of these cans, I became quite ill, somewhat hallucinogenic
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Fooku 2006 – Our First Annual Food Haiku Contest
A contest for readers: The ancient art of haiku requires precision: a five syllable first line; seven syllable second line; and five syllable third line. The best haiku features a final line that works like a friendly elbow in the ribs. For the food enthusiast, there is a haiku variant. We call it fooku. It is simply haiku about food.
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Review: Fleur de Lis Bakery & Cafe
March 22, 2006 by Food Dude
Filed under Other Reviews
Refreshed: 05/09 A few weeks ago I was enjoying a quiet cup of coffee at Fleur de Lis Bakery, when I overheard two women at the next table talking about “Food Dude”. This has happened to me several times, and I always enjoy hearing what people have to say. “You know his secret”, said one woman. “He is really a
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Glazed Donut Hamburger?
March 16, 2006 by Food Dude
Filed under News/Discussion
This sounds like something a bunch of stoned college students would come up with: Homer Simpson would love the newest taste sensation in minor league baseball: the doughnut burger. We kid you not. The Gateway Grizzlies of the Frontier League promised to create “Baseball’s Best Burger” in time for the team’s opener in late May. And they appear to have
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So you’re a Sommelier?
March 16, 2006 by Ken Collura
Filed under Wine
Customers often say to me, “You must really love your job. But I’m not sure exactly that you do?” So with that in mind, I’ve decided to outline my perception of what a sommelier is, and what he/she should be expected to do. Basically, I dispense hedonism for a living. I bring wines, great and small, to thirsty folks. I
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No ‘Pagne, No Gain – All About Champagne
March 13, 2006 by Marshall Manning
Filed under Wine
My first column of the year is on Champagne. I know you’re thinking, “What kind of a ninny does an article on Champagne AFTER the biggest Champagne-drinking day of the year?” Well, this kind of ninny does. That’s because I don’t believe that Champagne is only a wine for celebrations a few nights per year, and it deserves more attention
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