"for Liz Cowan of Portland, Oregon's Three LIttle Figs, it means simmering apples with coffee and stout. Cowan, for her part, points out one more advantage of preserving in winter instead of summer: 'The kitchen's not 120 degrees!'"
Word of the Month: Kasekrainer
1. A fresh pork sausage stuffed with Emmenthal cheese. 2. The newest reason we're obsessed with Olympic Provisions in Portland, OR. 3. Um, delicious
Stellar charcuterie purveyor Olympic Provisions is offering the Game Day Super Pack for $80 (which includes 2-day shipping!). It consists of a pound of bratwurst, a pound of foot-long hickory-and-applewood-smoked frankfurters, a pound of kielbasa, some Navarre (Spanish-style chorizo) and soppressata (spiced Italian salami), not to mention a beer koozie. As an added plus, the Portland, Oregon, sausage experts source all of their meat locally.
Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.
Why Go Now: A fall trip to Portland will feed your body and your mind. After culinary luminaries like Michelin-starred chef April Bloomfield and Chris Cosentino descend on the city for annual food fest Feast (September 19-22), the Elm City's science museum unveils the world premier of the International Exhibition of Sherlock Holmes (October 10, 2013-January 5, 2014).
Where to Stay: The chic Kimpton Hotel Monaco has 221 recently renovated guestrooms in the heart of the city. Or embrace your inner hipster at the Ace Hotel, which has free bike rentals and Stumptown coffee in the lobby.
Insider Tip:Salt & Straw, a local favorite ice cream shop, has an unusual partnership with Feast. During the festival, it will serve specialty scoops created by five local and national chefs. Think Michael Voltaggio's Loaded Baked Potato with bacon and chocolate crumbs, and Thai Chili Brittle by The Nines' chef Greg Gourdet.
A little image from Portland Feast, the fabulous three-day festival where the eating never stops. This was around midnight, and although I couldn't capture it, those pigheads stretched out in a long, strange line. Different chefs did different things - all delicious. Best dish at this particular afterparty? The tripe and pork tacos served up by Brad Farmerie of New York's Saxon and Parole; the scent of those tacos wafted through the air, drawing everyone inexorably over.
"I love dark chocolate and red wine. My personal favorite is dark, jammy syrah, paired with rich and creamy dark chocolate. The bitterness of the chocolate pairs perfectly with a full bodied syrah that is full of dark jammy fruit flavors and nice tannic finish. Find yourself a decently priced Northern Rhone Syrah and head to your local chocolatier."—Jeremy Wilson (Ned Ludd)
5 delicious daiquiris: Drop the strawberry slushie and try the real deal
M.E.C., Portland, Oregon
Hotly anticipated restaurant M.E.C. (Mediterranean Exploration Company)—from John Gorham of the Portland hot spot Tasty n Sons—isn’t even open yet (it opens August 1), but bar manager Jamal Hassan slipped us a sneak peek of this signature drink we’re dying to try: the Casablanca, a daiquiri sweetened with dates and finished with fresh rose water.
“With his voluminous experience, I would be remiss not to ask for his opinion every time Adam calls me from California,” said Hawks View general manager and co-owner A.J. Kemp. “For me, there was no other choice than Adam.”
Chef Gregory Gourdet — who organized the Chefs Week PDX event — says the catchall of "modernism" in the Pacific Northwest can vary by the chef. "Portland is still not modern-technique heavy," he says. "It keeps things very approachable, but it's applying some of the tools (of modernism)."