Gregory Gourdet eats vegan ice cream at Departure in Portland
“I don’t really think that stereotypical chef attitude flies in this town,” says Gourdet. “One of the first things I noticed about Portland is that everyone is nice. I mean, really, really nice. Sometimes it annoys me. I have to go back to New York for an edge in attitude—but at the end of the day, you can’t get mad at someone for being too nice.”

In the April issue of Portland Monthly, hungry readers will find:

← An in-depth look at the rise of one of Portland's hottest chefs, Gregory Gourdet of Departure, exploring his struggles with addiction, passions for health and fashion, and amazing ability to rally—and inspire—his community.

◊ Baking guru Ken Forkish's recipe for a springtime salad with salami crisps, pickled asparagus, and smoked rye bread (plus a video how-to).

◊ Restaurant Editor Karen Brooks' review of Duane Sorenson's SE Division Italian hub Ava Gene's.

McMinnville's growing Wine Alley, where enterprising winemakers are building a daytrip-worthy community in the heart of Oregon's wine country.

◊ An edible and medicinal plant foraging lesson from author Rebecca Lerner along the wild streets of Northeast Portland.

◊ How Slappy Cakes exported Portland's brand of DIY pancakes to a Japanese shopping mall.

◊ What to order at the recently-opened Oro di Napoli on North Williams.

◊ Rum Club’s Michael Shea's defense of the classic Daiquiri, and how to make a perfect version of Hemingway's iconic sip.

◊ A snapshot of the menu and massive historic renovation of SW Broadway's Raven and Rose.

◊ And the best places to eat, drink, and play in the Gorge's emerging art community.

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