Claws For Conversation Local fashion editor Eden Dawn has teamed up with Ashod Simonian, Creative Director of ad agency powerhouse North, to create a nail polish line with intentionality. With names like Matriarchy, Intersectional, Nude, and Resistance – it’s clear they’re not shy to be bold. “We kept it simple, we named each polish after…
Restaurant News
Dog Daze of Summer Party at Stacked Sandwich Shop to Benefit the Oregon Humane Society
A Pet-Friendly Sunday Afternoon Party at Stacked Sandwich Shop Fundraiser Offers Dog Portraits, Food, Music & Fun Portland, OR (8.17.18) – On Sunday, August 26th (National Dog Day), Stacked Sandwich Shop will break out the beer, grill up some sausages, and lay down the beats, courtesy of More Bounce DJ collective, while guests and their canine friends pose for…
Win a 4-Day Oregon Food Adventure at Feast Portland!
Bon Appétit Presents Feast Portland, Alaska Airlines Visa Signature Card, Travel Oregon, Bob’s Red Mill, Tillamook, Big Green Egg, Snake River Farms, Shun, Portland’s Kimpton Hotels and Bridge & Burn invite you to enter to win this giveaway! Join us this September at Feast with two “The Package” passes (providing full access to all five main events) over four days in sunny Portland, OR. Fly here with…
Restored Woodstock restaurant, Towne Crier, targets December opening
I just wanted to pass on the info that partners Tacee Webb (local Portland retailer and consultant) and Stuart Ramsay (spirits expert and craft beer pioneer: WhiskyBack, Ramsay’s Dram) have announced they are embarking on the restoration of a beloved family dining spot from Portland’s past, Ye Olde Towne Crier. With it, they are launching…
Park Kitchen @ Your Kitchen Garden: A Very Special Farm Dinner
You are invited to attend: Park Kitchen at Your Kitchen Garden Saturday, August 25, 2018 from 5:00 PM – 8:30 PM For fifteen years, the menus at Scott Dolich’s Park Kitchen have been guided by the rotation of produce from 11 acres of Eden out by Canby, Oregon. Once or twice each week, Sheldon Marcuvitz and Carole Laity’s…
West-End Resto News: New Chef, Menu at McMenamins Zeus Cafe
Head down to McMenamins Zeus Café, first opened in 2011 as one of the first new eateries to take foot in Portland’s now bustling West End. Fast forward seven years, and the cozily lit restaurant with fishbowl-like views of the surrounding hustle and bustle, is ready to announce a few exciting changes. The menu, freshly made-over by…
Summer Is Sweeter With Our New Dessert Menu!
This week we’ve added two new desserts to the menu that are a perfect pairing with Summer weather! Our Grilled Lemon Pound Cake with Blueberry Coulis, Local Blueberries and Whipped Cream. Blueberry season is short so enjoy this one while you can! Our Warm Peach Cobbler with Vanilla Bean Ice Cream and Caramel Sauce. This…
Agave On Fire: A Mezcal Affair! Portland’s First Mezcal Tasting Show Open to the Public, Labor Day 2018 at Xico!
Xico Hosts Portland’s First Mezcal Tasting Show We hope you’ll join us for Agave On Fire: A Mezcal Affair–2 days of Mezcal-centric eating and drinking events! Mezcal is varietal and terroir-driven, just like wine, but few outside of Oaxaca have the opportunity to taste its diversity in one place at one time, and in Oregon,…
Crawfish Boil (and $1 Rosé!) at The Waiting Room – NEXT DATE: JUNE 30TH
The Waiting Room is doing another one of these boils on Saturday, 8/18, this time featuring both Crawfish AND Blue Crabs (something you can’t usually get here in Portland!). Here are all of the details: Date: Saturday, August 18th Time: 1pm-5pm Price for the Crawfish Boil: available for $12 per pound Price for Blue Crabs: sold by the piece for $16 Dollar-per-hour…
Salt & Straw Announces Pop-Up Benefitting Portland’s Zenger Farm
Enjoy $1 scoops of Salt & Straw’s Beet Red Velvet Cake while supporting Zenger Farm’s mission to provide access to good food for all PORTLAND, Ore. (August 8, 2018) – Salt & Straw’s strong community roots and dedication to giving back drives everything they do, from collaborating with artisans and farmers, to actively supporting local…
Reservations still available for Tuscan Barbecue
When asked why Tuscans don’t use barbecue sauce, chef Paolo says, “We do. It’s called olive oil.” This simple alchemy of prime ingredients is what defines Italian cooking and that’s what we’re celebrating in this feast of “la ciccia bona”! So come join us for Tuscan-size portions of luscious Laney Family Farms beef grilled to…
August at Ray!
RECIPE OF THE WEEK Watermelon Margarita serves 1 3/4 ounce watermelon juice (pureed watermelon, without seeds, in the blender) 3/4 ounce tequila 1/2 ounce lime juice 1/4 ounce orange juice Add all ingredients to an ice-filled glass. Stir well to chill, drink immediately! Summer Cooking Classes and Cultural Dinners at Ray! CLASSES: GNOCCHI BY…