Pizza slice

How to Eat Your Way Through Portland’s Pine Street Market: From slices of pizza to bibimbap, this is how hit all of Pine Street Market’s stalls in one go

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In 2016, downtown Portland became home to some of Portland’s biggest names in a sprawling food hall. First conceived as a restaurant incubator of sorts, the Pine Street Market gave new and existing restaurants the opportunity to evolve in a large space with access to new customers and lower rent than a traditional restaurant. Now, Pine Street Market has become a stalwart among tourists and locals alike.

Smack-dab in the middle of a city overflowing with great eats and drinks, Portland’s first food hall in the historic Baggage and Carriage Building is something of a cross between a food cart pod and a casual food court. Home to Portland’s original Old Spaghetti Factory from 1969 to 1981 and a string of infamous Portland nightclubs in the early ‘80s, the location is now kind of the best of both worlds. With booze at practically every establishment, ordering a drink from the food hall’s various stalls turns any dining crawl into a pub crawl, without ever leaving the building.

For those looking to taste the entire market in one go, a group of six adult people with adult-sized stomachs is likely the best move. That way, you can divide and conquer, bringing back plates to enjoy family-style at one of the large community tables. Since the lineup of restaurants rotates periodically, experiences may vary depending on when you visit.

Read more here on Eater Portland…

Tailgating party

Tailgate Gourmet: Score big before the game with delectable dishes and fine wines

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With football season upon us, tailgate parties are in force. After all, there’s nothing like the ambiance of a parking lot for eating and drinking to excess. And while throwing some juicy dogs on a grill or bringing a plate of savory charcuterie is always welcome, there’s a whole world of tailgate ideas that will inspire even the non-sports lovers to come out in droves.

Duck or Beaver — or Viking or Pilot or Wildcat or Raider, etc. — one thing we can all agree on is tasty food. The following recipes were generously provided by local restaurants, caterers, as well as local food blogging geniuses, serving to unite fans everywhere. Paired expertly with the recommended Oregon wines, these dishes will surely make you a game-day winner.

Read the full story and get all the recipes here on Oregon Wine Press.

Tope roof top bar at Hoxton Hotel

16 First Date Spots for Every Kind of Portlander

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While it’s no secret that Portland is teeming with attractive singles (particularly of the artistic persuasion), Portlanders are often faced with the all too familiar conundrum: Just where do you take someone on that crucial first date? More so, what kind of vibe should you go for? Well, these restaurants and bars can likely accommodate your dating style, no matter if it’s swanky and sleek, cozy and romantic, flannel and IPA, or awkward and shifty. For the complete article and map, visit Eater PDX here.

caviar plate

Shifting Tides: From Canned Fish to Caviar

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caviar plateAt one time, massive fish canneries dominated the West Coast. Built to exploit the then untapped resources of huge salmon runs on the West Coast’s rivers, canneries were a powerful force that shaped the history of the coast and employed thousands of fisherman and employees. Many factors caused a shifting tide in the industry from once-upon-a-time mass production to today’s boutique production environment. What has remained are select products that are in such demand that they are hard to keep on retail shelves.

Swimming Upstream?

The first salmon cannery on the Columbia River opened for business in 1866 providing an affordable food source for the working class. Large canneries would ultimately provide fish year-round to the urban-dwelling middle class. Due to ample availability, modernized production processes and improved transportation through railroad lines, canned salmon could be found stacked on the shelves of every grocer and in the cabinets of every kitchen. Read the complete article here on Northwest Travel and Life magazine.

Feast Portland chef Vitaly Paley

Trendsetting Portland: Seriously fly fare at Portland’s crazy-fun food and beverage event

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One day it’s hot; the next it’s not. And then, it’s hot again. It’s true for fashion, music and even food. But if anyone can turn the ‘not’ back into ‘hot’, it’s Feast Portland. Though some may call Feast Portland a food and drink festival, the description does not do the event justice. It’s more like a movement showcasing the energy, creativity and enthusiasm driving America’s food revolution. It’s the consummate in foodie celebrations, from spirited, one-of-a-kind large-scale experiences featuring trendsetting chefs from all over the country, to intimate hands-on classes, collaborative dinners and educational panels.
And while I wouldn’t count on avocado toast going away any time soon — because it’s just that good — this year brings exciting new and old food and drink trends to sink our teeth into and wrap our lips around. Read more here on Oregon Wine Press.

Wild French Food and Killer Wine Bar “Canard” Opens in Portland

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From the award-winning team behind Le Pigeon and Little Bird Bistro, Canard is opening April 16. A cafe by day, wine restaurant with great cocktails by night, Canard will be serving breakfast, lunch, plus weekend brunch. Boasting wild French bar food, the menu at Canard will be conducive to snacking and dining. Evenings will focus on wine, cocktails, and an ambitious dinner menu. Canard offers the building blocks to an incredible meal, and showcases Rucker’s playful, no rules style in the form of dishes like Steam Burgers, Ducketta, and Foie Gras Dumplings.

“The sky’s the limit here. Our goal with Canard is to make anything possible, for anyone, at any time of day. Andy and I want Canard to be a place people want to hang out, and not take anything too seriously,” says chef/co-owner Gabriel Rucker.

Evening Menu Highlights: (available 4pm until close)

Oysters – zinfandel mignonette, green chile juice
Uni “Texas Toast” – avocado, finger lime, fish sauce
Ouffs in Mayonnaise – trout roe, bacon, roasted garlic, smoky maple
Chips & Dip – smoked mackerel, lemon pepper jam, chips
Rabbit and Prosciutto Terrine – apricot-green pepper relish, frisée, herbs
Pot de Canard – duck rillette, duck liver mousse, port gelée
Steak Tartare – chinese sausage, broccoli, parmesan, cashew
Cabbage Salad – strawberry, cheddar, green onion, ranch
Shrimp Toast – cucumber, avocado, chili mayo, furikake
Foie Gras Dumplings – peanut sauce, truffle, miso-roasted shallots
Chicken Wings – dry-fried, truffle ranch, shaved truffle
Garlic Fries – 18 mo. aged gouda, green goddess
Spring Greens – crunchy quinoa, honey herbs-de-provence
Roasted Carrots – sweet-pea hummus, sesame, radish honey
Mushroom Salad – garlic rosemary breadcrumbs, blue cheese
Baguette – european butter, flaked sea salt
Steam Burgers – pickles, onion, mustard, american, Hawaiian roll
Dry Aged Petite New York – french onion soup sauce, swiss cheese toast
Ducketta – chutney, frisée
Swordfish Oscar – crab, asparagus, béarnaise
Spaghetti – artichoke, asparagus, dill, parmesan

Wines are curated by co-owner and wine director Andy Fortgang, heavy on wines by the glass, with a large bottle list. The wine program at Canard is meant to be broad, deep and fun. Fortgang’s hope is people come in for a glass and a snack and leave hours later after dinner and several bottles. Just as the food menu is conducive to both snacking and dining, the wine list will be, too. Canard will offer 20 wines by the glass, over 250 bottles including a range from the inexpensive to the unique, and a big list of bottles that Fortgang has been slowly collecting over the years. Canard will have Burgundy, sure, but not just collectibles. The restaurant will also have well priced wines that show the value that is there if you look. Canard will have delicious fruity prädikat wines from Germany, many with some bottle age, but also the drier racier wines blowing people away these days. Oregon Pinot of course, but California, too. Loire, Rhone, Galicia, Catalonia, Italy from the north and the south, and many other regions. The only rule, is that it must taste good.

“This wine list is meant to spark conversation. Some of the wines on this list are about innovation, and some are about tradition. We hope our guests will feel encouraged to ask questions, explore, and enjoy,” says co-owner and wine director Andy Fortgang.

Cocktails at Canard do not take themselves too seriously. Crafted by bar manager Aaron Zieske, they compliment Rucker’s food in a way that maintains the aesthetic of the restaurant by being inventive and whimsical, yet still approachable. Featuring unique European herbal spirits throughout the menu, as well as a thoughtful brandy list for after dinner. Once lunch begins in May, Canard will feature boozy milkshakes, with sprinkles. Cocktails will include the Foie Turn, foie gras fat-washed bourbon, sauternes, apricot brandy, sherry, bitters, with a house candied apricot, the Breakfast of Champions, gin, caper brine, dry vermouth, celery bitters, garnished with a lemon twist and optional oyster side, and the Great Pyrenees, tequila, bruto aperitivo, grapefruit juice, lemon, salt. Canard will have two happy hours, from 4-5pm and again from 10pm to midnight. The happy hour menu will include ½ off oysters and steam burgers, as well as $5 aperitifs and a daily wine that will constantly rotate


Canard will initially be open daily at 4pm, and will add breakfast, brunch, and lunch in May. Follow along on Instagram @CanardPDX, Twitter @Canard_PDX, and Facebook Canard PDX.

Located at 734 E Burnside Street Portland, OR 97214.

Feast Portland

Feast on This – Celebration samples hottest food, coolest drinks

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From bacon to kale to pumpkin spice, we know when something catches on, we’ll see it on every menu, food blog, atop a doughnut or mixed into ice cream — Blue Star, Salt & Straw, I’m looking at you. But if you want to know what’s moving and shaking right now in the world of food and drink, look no further than this year’s Feast Portland.

For the double scoop on drink and food trends discovered at Feast Portland, read the entire article here on Oregon Wine Press.


Zucchini a la Otto – Your New Favorite Zucchini Recipe

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 zucchiniWarning: This recipe will ruin you for any other zucchini recipe ~

It all started with a post on Facebook. It often does. Either there, or with a memorable meal I try to recreate.

One of my favorite Portland pizza places posted a tantalizing photo of a seasonal zucchini dish they’d made that caught my eye and inspired my inner chef.  Next thing I knew, I suddenly had a bumper crop of summer zucchini piling up on my counters and I knew the first thing I wanted to make… Pizzaria Otto’s Zucchini. Because it’s that good, and one can only eat so much zucchini bread. A little hunting down the key ingredients, and a few trials later, I had discovered a zucchini recipe that I not only devoured as my main course but was one I wanted to make again and again. Good thing there’s plenty more summer zucchini coming in.

Pair this spicy dish with a dry pinot gris or albariño like Archer Pinot Gris or Abacela Albariño.

Zucchini a la Otto
Print Recipe
    Zucchini a la Otto
    Print Recipe
      1. Heat olive oil in large saucepan.
      2. Saute zucchini until browned, cooking in batches, one layer deep. Remove browned zucchini from pan to finish the remaining slices.
      3. Put all the browned zucchini back in the pan and add the remaining ingredients and stir until combined.
      4. Remove to plate and serve immediately.
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      moulton falls cider

      The SW Washington Wine Loop…Not Just For Locals Anymore

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      The locals might hate me for letting their best kept secrets out, but I just can’t keep this to myself any longer! Poised at the precipice of Washington’s rugged Gifford Pinchot National Forest and the Mount St. Helens wilderness area lies an unlikely and emerging wine region. Scattered throughout the land and separated by rushing rivers, whimsical (and sometimes whopping) waterfalls, wild woods, and an abundance of hallowed hiking trails, lies the unassuming expanse of the SW Washington wine region.

      From Vancouver to Camas, and Ridgefield to Battle Ground, the expanse includes urban wineries, suburban wineries, and those situated off the well-beaten mountain path. These wineries are all modest, down-to-earth, and completely unpretentious, so don’t be expecting palatial Napa estates. But don’t let the wineries’ humble nature fool you, the wines speak for themselves, appropriately and with pride.

      First stop (or last, your call) sustenance. Whether it’s for breakfast, lunch, or dinner, a visit to the neighborhood Mill Creek Pub in Battle Ground will fill your body with hearty good food. Guests should expect a broad menu that supports local farms, breweries and distilleries, and consists of salads, pasta dishes, chef crafted burgers, and plenty of healthy vegetable-centered options. Yes, plant-based foods can be the star of the plate! The motto: Sustainable foods that are good for you, good for local business, and good for the earth. Insider tip: The weekend Bloody Mary bar is practically a meal in and of itself (with just about every hot sauce you can imagine)!

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      The wineries await…

      Heisen House Vineyards — It’s like the little winery that could. Located on the magnificent historic 15-acre Heisen homestead, the winery is the past and the future of the land, all rolled up into one. The history of the estate is astounding. Built in 1866, the home and land had all but succumbed to the area?s encroaching blackberries. Owner Michele Bloomquist, who considers herself a historic preservationist first (though she’s also a winery owner, winemaker, and mother), saw the beauty and potential of the estate, and was inspired to rescue it from disrepair and the bramble that was swallowing it whole. She jokingly calls it a MacGyver winery, making wine with rocks and a couple of sticks, though you’d never guess that when you taste them.

      Bloomquist—living in harmony with nature—makes wines by instinct and intuition, with a focus on natural winemaking and sustainability, minimal chemical intervention, and without the use of harmful pesticides. Which all boils down to the simple fact that you can feel good about the wine in your glass. Enjoy beautifully refreshing white wines, like Dry Muscat and Sauvignon Blanc, and swoon over the absolutely tantalizing reds, including Sangiovese and Cabernet Sauvignon in the casual and comfortable tasting room. Your visit won’t be complete without a little conversation with the enthusiastic and friendly turkeys (Henry VIII and his two merry wives), and if you’re lucky, you’ll spot the elusive barn owl that resides in the lofty 100-year-old barn (one of the oldest in the county!). Bloomquist is a dreamer, and we should thank her for her vision. She’ll be the first to tell you that Napa started with a bunch of crazy dreamers too.

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      Pomeroy Cellars — Nestled in the enchanting Lucia Valley, along the Lewis River in Yacolt just beyond Battleground, experience a slice of the region?s history on this historic 100+ year old farm on a 677-acre estate (mostly used for cattle, hay, and timberland). Featuring an interactive living museum that depicts farm life prior to modern inventions like electricity, several times a year, children can experience what it was like to live in the early 20th century.

      Winemaker Dan Brink crafts big red wines sourcing fruit from both the estate as well as prestigious vineyards like DuBrul in the Yakima Valley. Enjoy the well-balanced wines in the Brink’s grandparents’ parlor, inspired by the 1920s and featuring antiques from that time period. Though the family has a long history making fruit wines, Brink admittedly has no formal wine education. He says he’s driven more by artistry, experimentation, and experience. The family invites guests to bring their own picnics and enjoy them on the grounds during the warmer season.

      Moulton Falls Winery and Cider House is situated on a pastoral setting in Yacolt. The spacious rustic barn is laden with wood and features antlers of all kinds. Big Jake the Cascade Mountain Dog will warmly welcome you to the family-friendly space that’s warmed by a classic potbelly stove and comfortable seating areas. Kids and grownups alike will enjoy the wood-fired pizzas, music events (Friday and Saturday nights), expansive grounds, country setting, deer, elk, and even eagles. In fact, it’s become something of a neighborhood gathering place.

      Owners Joe and Susan Milea started the winery on a whim (or was it a bet), and now source all the fruit for their wines from Red Mountain in eastern Washington. Wine highlights include: Big Jake Chenin Blanc, a Lemberger, a wine with an almost cult following from Kiona Vineyard, and Syrah and Sangiovese blend called Siouxon Red. And for those who aren’t interested in wine and offering something to appeal to everyone, Moulton Falls makes some damn tasty handcrafted ciders. Hang out long enough to learn the meaning of ‘Yacolt’ and the ancient stories of Ghost Valley.

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      Instead of blowing through town on your way to or from the mountain, plan to stay for the day, or even a weekend, because there is plenty to see, taste, and explore. Recreational activities aside (because that’s a whole other article), there’s an abundance of boutique wineries (the small, laid-back kind where the winemaker is waiting behind the bar to tell you stories about the history of the county and about the wines), home-style restaurants, and craft breweries that make the area ideal for foodies, winos, as well as cider and beer hounds. Especially those who enjoy the less touristy and under-explored areas. Squeeze in a few of those picturesque waterfalls to your agenda, and it?s a feast for all the senses.

      If you really want to have some fun and let loose a little, bring some friends, rent a limo from Silver Limousine, and tour the area in style! And when you’re ready to call it a day, check into the unexpectedly charming Best Western Plus in downtown Battle ground. The comfortable, large, themed suites (I stayed in the Log Cabin Suite) give you a delightful place to call home while you see and do everything there is to see and do in SW Washington. So, don’t be afraid. Go on, cross the river, discover the undiscovered, and see what treasures await you. You’ll surely return again soon.

      For more hidden gems along?the soon to be well-known?SW Washington wine region, click here!

      mushrooms on toast

      Mushrooms on Toast – Classic, Versatile, Healthy

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      mushrooms on toastI love a recipe that serves many purposes. This recipe is just that, and will surely become a staple in your repertoire. For me, Mushrooms on Toast is a snapshot of my childhood, delivering a plate of nostalgia and comfort in every bite. I’ve seen recipes for Mushrooms on Toast dating back to the early 1900’s. My mom told me that her recipe came from when they lived in England. She said that it was a dish served after work as a snack before the dinner meal. That may or may not be true, but I do know that it can either be a light and healthy breakfast, a satisfying snack, a quick and tasty dinner, or an elegant appetizer; you decide.

      Whatever you decide to make it for,?just ensure there?s enough leftovers for hash the next morning, because that might be enough of a reason to make this dish in and of itself (just ask my son Shayden).?You can substitute many of the ingredients for whatever you have on hand, creating new and exciting versions every time you make it. And the piece de resistance?

      Mushrooms are one of those lesser known super foods. They?re loaded with protein and nutrients, and often referred to as the meat of the vege kingdom. If you?ve ever had a portabella off the grill or in a burger, you understand what I mean. Mushrooms are?also low in fat with medicinal properties proven to enhance immune function. So take advantage of an easy recipe with health benefits too many to count, and enjoy again and again.

      I?ve modified my mother’s recipe and created a variation of the classic Mushrooms on Toast recipe to suit my tastes dietary needs. Traditionally, this recipe is laden with butter, heavy cream, and creme fraiche, and though delicious, it’s not healthy. This version is paleo, and with an easy substitution of vegetable broth for chicken, it?s vegetarian and vegan as well.?Use curry powder in place of the herbs, or substitute rosemary and/or parsley for the thyme and sage. You can even try adding red pepper if you like a little kick. The beauty of this dish is its versatility. Make it your own.

      I served it with a 2015 Knudsen Vineyards Chardonnay that I used for cooking as well.?The dish brought out the attractive savory and herbaceous qualities in the wine. Tomorrow I intend to try it with Duck Pond 20-year-old sparkling wine. Reviews to come, stay tuned.

      mushrooms on toast
      Mushrooms on Toast
      Print Recipe
        Servings Prep Time
        4 people 5 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        4 people 5 minutes
        Cook Time
        15 minutes
        mushrooms on toast
        Mushrooms on Toast
        Print Recipe
          Servings Prep Time
          4 people 5 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          4 people 5 minutes
          Cook Time
          15 minutes
          Servings: people
          1. Put oil in large saut? pan and heat over medium high heat.
          2. Add garlic and stir.
          3. Add mushrooms and stir.
          4. Add whole sage and thyme.
          5. Let cook until mushrooms release their liquid and are soft.
          6. Push mushrooms and herbs to the side of the pan.
          7. Add oil and let heat up.
          8. Add flour and stir into oil and brown slightly to make a roux.
          9. Add wine and broth and stir throughout mushrooms until sauce thickens (about 1-2 minutes).
          10. Discard cooked herbs.
          11. Add salt and pepper to your liking.
          12. If too thick, add additional liquid as necessary (you need to use your cooking instincts here).
          13. Toast bread.
          14. Spread mushrooms over toast, garnish with a sprig of fresh herbs, and serve immediately.
          15. If serving as appetizer, cut toast into triangles for bite size finger food.
          16. If serving for breakfast, top with a fried egg, or serve over scrambled eggs.
          17. If serving for dinner, pair with a side salad and glass of white wine.
          18. Use curry powder in place of the herbs, or substitute rosemary and/or parsley for the thyme and sage. You can even try adding red pepper if you like a little kick. The beauty of this dish is its versatility. Make it your own.
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