Behind the Apron
It’s Not Molecular. It’s Good.
Justin Woodward is the Chef at Castagna on SE Hawthorne, with a cooking background that includes WD-50 in NY and L’Auberge in San Diego, with various other stages in Michelin star kitchens such as NOMA in Denmark and Mugaritz in...
An Interview with America’s Hottest Chef
Danielle Signore from Castagna sits down with America’s Hottest Chef, Pascal Sauton, to talk about the contest, the picture that won it, and how things are going at Milwaukie Kitchen & Wine… The Hottest Chef Yes, it’s a silly contest....
The Working Life – Sammy Glinn at Post Office
The Working Life with Sammy Glinn is the first in a series of episodes conceived and directed by Luisa Conlon and Jen Goma. The Working Life is a food blog about people. In the spirit of amateur anthropology, the project...
Nicky USA’s Geoff Latham
Twenty-two years ago, Nicky USA owner Geoff Latham got his start in the sustainably-raised meat business by selling rabbits to Portland chefs and retailers out of the trunk of his Ford Escort. Now he has a thriving Oregon operation, his...
Sara Spearin, Dynamo Donuts, and the Significance of 3 AM
Sara Spearin sets the Mission District’s pre-dawn olfactory pleasure centers afire from Dynamo Donuts, her unassuming world headquarters on 24th Street from whence the unmistakable scent of better-than-they-should-be donuts and superlative coffee wafts, vice disguised as the mundane. Join us...
What Would You Do If Someone Just Gave You Country Bill’s?
Country Bill’s in Woodstock has been on the market for a while now and the price recently dropped to 925k (rustle that up from the change you find in the couch). We are confident that most who’ve heard about the...
One Day at Alinea
All I wanted was a picture of me in a chef coat in front of Alinea. Possibly planking. I took the train into town, then a surpassingly long taxi ride to Alinea. The taxi driver dumped me in front of...
Opening Smallwares: The Learning Curve Steepens – Part 2
Opening a restaurant for the first time may sound romantic to the uninitiated, but it’s deceptively challenging on many levels – an adventure fraught with suspense, hope, heartbreak, occasional humor, and good old-fashioned terror. CHI/PDX/NYC kitchen veteran Johanna Ware has...
San Francisco: Comstock Saloon’s Carlo Espinas and Jonny Raglin
Comstock Saloon’s Carlo Espinas and Jonny Raglin discuss historic menu research and rooting out a wizened adage – there is no free lunch Before you even breach its doors, the Comstock Saloon beguiles. The space has been a neighborhood watering...
Naomi Pomeroy Interview, Part 2
The boss that doesn’t have to “boss”, dog-eared cookbooks, and the girl who has to share her mom with Beast. A familiar face in the national press, Naomi Pomeroy is a dynamo, garnering multiple culinary award nominations, competing on Iron...
Naomi Pomeroy Interview, Part 1: on Celebrity, Sharing the Spotlight and Getting the Press
One might be challenged to think of a time in recent history when Naomi Pomeroy hasn’t been popping up across all forms of media highlighting her team’s work at Portland’s Beast. She’s a familiar face in the national press, garnering...
Opening Smallwares: A Space Odyssey – Part One
Opening a restaurant for the first time may sound romantic to the uninitiated, but it’s deceptively challenging on many levels – an adventure fraught with suspense, hope, heartbreak, occasional humor, and good old-fashioned terror. CHI/PDX/NYC kitchen veteran Johanna Ware has...
Behind the Apron (and Guitar): Savoy’s Susie Blue
My favorite multiple-hyphenated person of late, chef/singer/songwriter/musician Susie Blue has rocked Portland’s breakfast darling Broder for most mornings in recent memory. She recently made a conceptual leap over to the Savoy Tavern where she’s been an agent of change, revamping...
Three Doors Down and the Secrets to Catching and Keeping “Lifer” Staff
In late 1993, Kathy Bergin and Dave Marth found a slender storefront café for sale just off of SE Hawthorne on SE 37th. Six short months later on St Patrick’s Day 1994, Three Doors Down offered their first dinner service. ...
Chef Interview: Lydia Bugatti, Behind the Apron
Oh Portland, we gaze unblinking at thy food scene, only occasionally looking up to acknowledge that outside your fair quadrants lies a vast metropolitan area whose populace also consider the “Portland Area” their home as well. Just like we inner...
Jenn Farrington: They Shoot Drinks, Don’t They?
Recent Portland émigré and photographer at Portland’s Straub Collaborative, Jenn Farrington’s beverage photography receives accolades from clients, contemporaries and discerning drinkers worldwide. Her work lit up the pages of Tequila: A Guide to Types, Flights, Cocktails, and Bites as...
Chef Interview: Chris Israel, Behind The Apron
Back in the late 1980s (verily the horse and buggy days of Portland fine dining), a high-end meal often meant trudging through menus that read like tired greatest hits albums of FILL IN THE BLANK cuisine served up in stodgy...
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