CAR-FREE IN PORTLAND

On June 22, join your fellow citizens to celebrate our incredibly walk-able and bike-able city at Portland Sunday Parkways. This 6-mile, car-free temporary park is being created to give people more open space to be active without worrying about oncoming traffic. Bike, skate, jump, or skip your way through the streets to imagine what a city with fewer cars might be like!

June 22, 2008, 8am–2pm
Route Map here
Highlights - including food vendors - here

- Kathleen Bauer

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CALLING ALL GARDENERS

You know it’s spring in Oregon when the first sunny days of March bring not just the buds of spring, but gardeners out in their shorts and clogs digging away in their muddy gardens.

Spring also portends the Hardy Plant Society of Oregon Spring Plant Sale & Garden Festival, an event that brings together more than 75 nurseries and wholesale growers for a public sale of the best plants you’ve ever seen, often at less-than-nursery prices. So bring your garden wish list to the Expo Center the weekend of April 12 and 13; you won’t go home empty-handed!

Portland Expo Center
Saturday, April 12, 10 am - 5 pm
Sunday, April 13, 10 am - 3 pm

- Kathleen Bauer

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THE HUB OF BEERVANA

Brewer Christian Ettinger has been the subject of many a man-crush in Portland, and his Hopworks Urban Brewery (HUB) gives local beer nuts the chance to sip their favorite suds and swoon.

Located in the former Sunset Fuel building on Powell, this 16,000-plus square-foot space resembles an overturned wooden ship. Ettinger has painstakingly stripped the interior and created an eco-friendly and sustainable home for his outstanding beers. Stop in and grab a pint under the recycled bike frames over the bar, or sit on the deck and watch the sun set over the West Hills.

2944 SE Powell, Portland
503-201-8957

- Kathleen Bauer

Read Kathleen's recent review of HUB on her blog, Good Stuff NW.

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Garden State food cart. Photo by Leah Harb

SICILY IN SELLWOOD

Food carts are all the rage in Portland dining circles and the subjects of conspiratorial whispers and furtive blog postings.

One new cart that’s garnering a lot of attention is Kevin Sandri’s aluminum-quilted Sellwood start-up called Garden State (“Italian street food from the Willamette Valley”). Kevin is in love with the food of Sicily and equally committed to local ingredients from vendors such as Gaining Ground Farm in Yamhill.

Entrees include arancini and his Meatball Hero made from Oregon Country Beef, a rich, savory homemade marinara and melted mozzarella. This cart is on a roll!

SE 13th & Lexington, Portland
503-705-5273

- Kathleen Bauer

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SECOND THURSDAYS

Chef Jonathan Grumbles at Opposable Thumb Café has the prix fixe dinner Portlanders have been waiting for. On the second Thursday of the month, for around $25, you’ll get three courses plus hors d’oeuvres and a glass of wine, with vegan and vegetarian options available.

Emerging from a winter of root vegetables, Jonathan’s as jazzed about spring greens as you, so plan to head over, take a seat, and have a great time.

3312 SE Belmont, Portland
503-235-0146 for reservations

- Kathleen Bauer

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Shrimp cakes made with Oregon pink shrimp

ASK YOUR FISHMONGER

You just got another great option for your plate. On April 1 (no joke!) you’re going to start seeing little blue labels on packages of shrimp in your fishmonger’s case. The label indicates that Oregon pink shrimp just got the world’s first sustainable shrimp certification by the Marine Stewardship Council, an international nonprofit that promotes responsible fishing practices.

So your next Shrimp Louis will not only taste good, but you’ll feel better eating it.

Marine Stewardship Council

- Kathleen Bauer

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THE WINES OF WINTER

Winter is the season when I crave the warmth and soul-satisfying comfort of food from the oven, whether it’s a braised lamb roast or hearty squash casserole. And nothing accompanies these foods better than dark, rich red wines. I’m not just talking about Oregon’s ubiquitous pinots.

From winemakers David O’Reilly of Owen Roe and Sineann’s Peter Rosback come blends that will fill your mouth and spark your synapses with zinfandel, cabernet and merlot combined with unusual grapes like Blaufrankisch and cabernet franc. Other big blends to look for come from Roseburg’s Abacela Vineyard Winery and Cana’s Feast Winery in Carlton. At $20 or less per bottle, you’d be hard pressed to find anything better to fire up your next meal.

The wines:
2006 Owen Roe Abbot’s Table
Sineann Red Table Wine
Abacela Vintner’s Blend
Cana’s Feast Winery Two Rivers Bordeaux Style

Available from most Oregon wine retailers.

-Kathleen Bauer

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FREE RANGERS

Speaking of comfort food, in my book there’s very little that can trump a good roast chicken for cool-weather dining. Whether smoked or slow-roasted on a bed of vegetables, the richness of this dish belies the simplicity of its preparation. But it was a huge epiphany when I slow-roasted a free-range, pasture-raised organic chicken from Kookoolan Farms in Yamhill.

This bird was “chicken-ier” than market chickens, with more flavor and texture in the meat and a much leaner profile. Available year round, Kookoolan offers Cornish Cross chickens and Delawares, an heirloom breed of chicken, as well as turkeys, pheasants and rabbits at Hillsdale Farmers’ Market and People’s Year-Round Farmer’s Market.

Available at: Hillsdale Farmers’ Market
SW Sunset Blvd & Capitol Hwy
First & third Sundays of the month, 10am-2pm

Available at: People’s Year-Round Farmer’s Market
3029 SE 21st
Wednesdays, 2pm-7pm

-Kathleen Bauer

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NEW FACE IN FoPo

The Foster-Powell neighborhood is a hot spot for development, as evidenced by the proliferation of port-a-potties and coffee joints popping up like candidates in an election year. A new entry is a tavern on 53rd and Foster called Cava, started by former Provvista provisioner Randall Montgomery and his wife, artist Amy Ruppel.

Modeled on the British gastropub, it specializes in high-quality food a step above basic “pub grub.” With rich colors on the walls and comfy wood booths lining the perimeter, this spot has a well-edited beer and wine list with lots of local representation. For a spot to cozy up in this winter, Cava could be just what the doctor ordered.

Cava Tavern
5339 SE Foster
503-206-8615
cavapdx.com

Hours: Wednesday-Monday, 5-11 pm

-Kathleen Bauer

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PLANTING FOR PLENTY

During the winter, my idea of a really good time is sitting in my favorite chair (or better yet, propped up in bed) with a cup of tea, dreaming about the garden I’ll plant when spring arrives in March or, more likely, April. It’s also a great opportunity to think about the Plant a Row for the Hungry project, a nationwide grassroots effort encouraging gardeners to plant an extra row of produce to donate to local food collection agencies. Last year, local gardeners donated tons of fresh produce and had a significant impact on reducing hunger in our area.

For more information: Contact Elizabeth Peterson

-Kathleen Bauer

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JAM-ORAMA

In our family, there are certain foods that are known as “scary good.” Foods that are to die for, to sop up, to lick off the plate. Recently we’ve added jams from Anthony and Carol Boutard of Ayers Creek Farm in Gaston to the list. Opening this jar is like an explosion of summer with its deep, rich berry flavor and aroma. Look for Red Currant, Black Currant, Blackcap, Loganberry, Boysenberry, Red Raspberry and Purple Raspberry jams this winter. It’ll taste like summer never left.

Available at:
Foster & Dobbs Authentic Foods
Steve’s Cheese
Pastaworks City Market
Montinore Vineyard
Hillsdale Farmers’ Market

-Kathleen Bauer

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Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?

Ann Vileisis will present an inspiring slide show at Ecotrust on November 5th, telling the story of just how the urban/suburban consumer got into the habit of not paying attention to our food. All this and much more is explored in depth in her new book, Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Ann will also be signing copies of her book.

Why should we be interested in knowing our foods once again? And how do we find ways to gain that knowledge? Find out on November 5th.

Kitchen Literacy by Ann Vileisis
Monday, November 5th, 2007
5:30-6:30 pm

Ecotrust Conference Center
721 NW Ninth Ave, 2nd Floor
Portland, OR 97209

No reservations needed. This is a free event.
Contact: Laura Ford, lford@ecotrust.org, 503-467-0806

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Want a surefire way to expel the rainy day blues? Pick up a Caramel Apple Spice cupcake from Cupcake Jones. Nothing says fall like these treats, made with local apples and homemade caramel sauce. Pick from the mini cupcakes or the jumbo ones with luscious pastry cream centers. For kids, or just the kid in all of us, seek out Cupcake Jones’ head baker, Shae Binfet, at the Portland Farmers Market Chef’s Stage teaching cooking classes for children.

Details: 307 NW 10th Avenue | 503-222-4404 | cupcakejones.net

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Do you enjoy discussing the finer points of a Red Delicious apple versus a Pink Lady? Can you talk at length about the flavor of halibut and salmon? Or, do you just like to try new products? Come make your opinions count in a taste test at the Food Innovation Center (FIC). Much like the Coke-Pepsi Challenge, the FIC runs taste tests for local food companies on anything from apple varieties to soymilk to pasta dishes and more. Sign up today and help shape the future of food in the Pacific Northwest.

Details: Food Innovation Center | 1207 NW Naito Parkway | 503-872-6672 | consumer.info@oregonstate.edu

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Perhaps you’ve had a sommelier pair the perfect wine with your first course. Or if you’re more experimental, you may even have tried single-origin coffee paired with fine foods at one of the dinners Stumptown and Navarre hosted last winter. Esmeralda Especial and Goose Rilette, anyone? Here in the craft-brew capital of the U.S., it’s now time for craft beer and food pairings. Experiment on your own. Alternately, train your palate with one of Portland’s beer experts: The bars at Higgins and Red Star both have designated beer stewards to guide you on your journey. Happy travels!

Details:
Higgins Restaurant | 1239 SW Broadway | 503-222-9070 | higgins.ypguides.net
Red Star Tavern | 503 SW Alder Street | 503-222-0005 | redstartavern.com

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When the weather turns, you can’t beat starting your day with a perfectly chewy, tender round and a steaming cup o’ joe. Find a few of our favorites below.

Kettleman Bagels and Bakery may not have access to New York City’s tap water (often touted as New York’s secret ingredient), but that doesn’t prevent it from firing up a first-rate New York-style bagel. Boiled in oversized kettles and baked on a stone hearth, these bagels satisfy with a crisp exterior and a tender, chewy center.
Details: 2235 SE 11th Avenue | 503-238-8883 | kettlemanbagels.com

If the behemoth wood-fired oven of Tastebud Farm escapes your notice, just look for the line snaking down the street at the Portland or Hillsdale farmers’ markets. Tastebud Farm turns out one of the best bagels in town, so get there early! Sip a cup of hot fennel-spiced apple cider while you wait, and enjoy the pleasures of a Pacific Northwest fall moment.
Details: Portland Farmers Market at PSU on Saturdays | Hillsdale Farmers’ Market on Sundays

Kenny and Zuke’s Delicatessen is now building a permanent space in the downtown Ace Hotel sometime this fall and will feature Michael Zusman’s bagels. Zusman sells his bagels occasionally at the Portland Farmers Market on Saturdays, but they go quick. Often called the best in Portland, buy them if you see them. You won’t regret it.
Details: 1038 SW Stark Street | 503-222-DELI | kennyandzukes.com

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