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Monday Interview: David Machado, Part II

[This is part two of an interview with David Machado of Vindalho and Lauro restaurants. You can find part one by clicking here.] So, a guy walks into a bar, and _________. While you can fill in the blank with any number of amnesiacs asking, “Do I come here often?” and baby seals ordering “anything but a Canadian Club,” perhaps
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Monday Interview: Dave Machado

So, a guy walks into a bar, and _________. While you can fill in the blank with any number of amnesiacs asking, “Do I come here often?” and baby seals ordering “anything but a Canadian Club,” perhaps only once has the punch-line been, “walks out with the bartender’s job.” Dave Machado gets to tell the joke. Beginning at the bottom
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Monday Interview: Molly O’Neill

Last Friday morning, I received a call from an acquaintance, saying, “Molly O’Neill is in town; do you think you have time to interview her?” I said, I’ll make time, and in fact, will crawl with O’Neill’s New York Cookbook in my teeth for a chance to meet her. “Oh, we need to go to Powell’s and get you a
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Nancy Rommelmann Visits Taste of the Nation 2006

I love last minute invitations, including the one that came yesterday via email, from Food Dude, saying he could not make the Taste of the Nation event and would I like to go? He even offered to pay. (Thanks, Dude!) And so I get myself to the Convention Center for the event, which supports the hunger-fighting group Share Our Strength
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Monday Interviews: Scott Dolich of Park Kitchen

Scott Dolich, owner/chef of Park Kitchen, sits in his private office, i.e., a park bench across from the restaurant, within feet of two middle-aged dudes playing a loose game of pick-up basketball. It’s warm and windy, Portland’s first true spring day of 2006. Does Dolich think the weather will hold? “It might,” says the 37-year-old, who, in cargo shorts and
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Monday Interview: Jehnee Rains

Before Jehnee Rains became a pastry chef, she was a painter, and to hear the thirtysomething Portland native tell it, the enthusiasms are the same: a fascination with color, with texture; a curiosity as to how elements might work together, and a character that finds inspiration in something as perfectly simple as a peach. After more than a decade in
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Monday Interviews: Philippe Boulot of The Heathman

There are chefs who present their craft as precious and arcane as a Faberge egg. There are steady-eyed technicians who get the job done, hold the romance. And there’s an amalgam of the two, the gourmand who craves wild striped bass but whose inner pragmatist knows he must serve rockfish, the culinary general who steadily leads the troops through truffles
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