Listing 7101 -
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Jul 23, 2009
Recipe
Because the cantaloupe’s watery flesh won’t hold up well in the pan, the cooking process should be done quickly and with care. It’s important when cooking cantaloupe to use the ripest possible...
Jul 23, 2009
James Beard
This week, the board of the International Association of Culinary Professionals is visiting Portland to plan its forthcoming global conference slated for April 2010. Last night, over a splendid...
Jul 21, 2009
Web Exclusive
The Heathman Restaurant and Bar’s Jeff Groh serves up successful sangria
INGREDIENTS
1 bottle vinho verde (Aliança is a good producer) 2 cups pitted and halved cherries 3 oz simple syrup 1.5 oz...
Jul 21, 2009
Recipe
The Heathman Restaurant and Bar’s Jeff Groh’s special sangria
INGREDIENTS
1 lime 1 lemon 1 orange 2 peaches 2/3 cup superfine sugar 3 to 4 oz. brandy or cognac 1 bottle inexpensive Spanish...
Jul 21, 2009
Fred and Toody Cole, Portland's rock lifers, continue to make music and stay in love after forty years of marriage and life on the road.
Jul 20, 2009
HIGH SPIRITS
Portland bar morphs from upscale café by day to cocktail-fueled magnet for the city's gay elite by night.
Jul 20, 2009
PORTLAND PLATED
With the city expanding, our options for late night cuisine have expanded beyond "Fourth Meal" at Taco Bell.
Jul 20, 2009
CELLAR NOTES
Here are two top Willamette Valley pinot noirs.
Jul 20, 2009
EAT THIS NOW
A downtown food cart brings the taste of NOLA to PDX.
Jul 20, 2009
SAVOR
Jerry Huisinga, the head chef of Bar Mingo, brings out unexpected tastes from the cantaloupe.
Listing 7101 -
7110
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Results
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