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What will be in season in early May?

Given all the rain we've had lately, you might not find as much in the produce area as you hope. Not even rhubarb is out yet. That said, you'll have mushrooms, maybe still some stinging nettles, salmon, various herbs and lettuces. Judging from my home garden and the 34 degree temperature this morning, it may be a late starting season...

As for places to get in season local stuff, I'd stop by EVOE for lunch, Lincoln uses lots of local things as do many many restaurants in town.

Apr 18, 2011
nagrom in Metro Portland

Anyone been to Pinot?

They've just lost their second chef. There's a lot of other options in town. I'd take Little Bird, Gabriel Rucker's new spot over Pinot for downtown eats any day.

Dec 14, 2010
nagrom in Metro Portland

Anyone trying Gruner preview dinner in PDX

If, by Daniel Israel you mean Chris Israel I can tell you that, along with Dana's wine list, it will be well worth a try.

Dec 09, 2009
nagrom in Metro Portland

PDX - Anyplace like PFI in PDX for Cheese

Yeah, what? Are you saying square deal is closed as in not open anymore?

Jun 06, 2009
nagrom in Pacific Northwest

Two Angelenos in PDX for One Night Only. What to Eat?

There are way too many options. If you want to get more specific you may get better responses. I'd say Clyde Common, le Pigeon, Beast, Nel Centro, pok pok to name a few.

Jun 06, 2009
nagrom in Pacific Northwest

Cest si bon @ Portland Farmer's market

Yes! Thanks, I hate it when a name escapes me...

May 15, 2009
nagrom in Pacific Northwest

Cest si bon @ Portland Farmer's market

you know, I had this a couple weeks ago and wasn't all that impressed. The fillings are pretty standard, which is ok, but it just wasn't all that great I thought. I prefer the crepes up on Alberta at the crepe place next to Concordia coffee that I can't remember the name of.
It might be better if they would serve the crepe on some sort of plate since a bag is not the best way to eat a crepe and I would like to see more interesting fillings...

May 14, 2009
nagrom in Pacific Northwest

bars in Portland

I wouldn't really put Clyde Common or ten-01 into a nightlife category as they are in restaurant bars. Both great, but I don't think you'll be hanging out there until 1am or anything.
I'd consider Horse Brass as well, assuming you're willing to head east of the river. Victory is good, as is Bar Avignon. The thing about Portland is that it's not a really late late-night town. Bars serve until about 2am but unless it's a weekend you probably won't find hoards of other bar patrons.

May 14, 2009
nagrom in Pacific Northwest

Honeymoon dinner in PDX

I'd go for Sel Gris. The food's great, the atmosphere is good. It's louder than Carlyle but you can still have a private feeling dinner.

May 09, 2009
nagrom in Pacific Northwest

Willamette Valley wine & food recs?

Daedalus Cellars has a new little tasting room in Dundee and makes a fantastic Pinot Gris. A bit hard to find, but right off Hwy 99, and worth it if you like white wines. Have fun!

Mar 08, 2009
nagrom in Pacific Northwest

Visiting Portland from San Francisco - early dinner Sunday (PDX)

Toro Bravo is fantastic but be warned, it tends to be very very crowded, an hour wait is not uncommon so it might not be the best choice when time is a concern. I also love country cat, easy airport access too.

Jan 23, 2009
nagrom in Pacific Northwest

Willamette Valley

Unfortunately for you out-of-staters the best under $20 pinots sell out quickly in the oregon (mainly Portland) market and then you're all left with A to Z. Sorry bout that. You'll just have to visit. Pappas (Boedecker's 2nd label), Sass, JK Carrier's Provacateur (at $24) are good ones to look out for, but I don't know if you can find them outside Portland. As to the Willamette Valley Syrah option, I only know of one winery making syrah from all Willamette Valley fruit and that is Cristom. Most syrah comes from Southern Oregon or Eastern OR/WA where it's hot enough to ripen. Abacela makes some good southern oregon syrah, their 03 upmqua Cuvee is marked down to about $15 now if you can track some down.

Aug 12, 2007
nagrom in Wine

1996 Ch. Soutard

Anyone had this lately? Or at all? I've got a bottle in my basement cellar and was wondering if I should crack it open soon or keep it for awhile. Thanks!

Mar 18, 2007
nagrom in Wine

Vancouver BC Wine Shop

Hey, heading to Vancouver in June and would love to bring back some good BC wine. Anyw wine shop recommendations? Does anyone know if they can ship to the states? Either to a residence or a licensed shop?
Thanks!

Mar 17, 2007
nagrom in Wine

tv.winelibrary.com.......

I think Gary rocks! He's a breath of fresh air when compared to the usual stuffy spectator-driven snobbery that usually is associated with wine. I also find him knowledgeable and enjoy his unusual descriptions, they may be used a bit for humor, but they are used accurately at least. Wine is supposed to be about enjoyment, and he definately gets that.

Mar 17, 2007
nagrom in Wine

Norton?

I'm interested in trying some other American wines outside of the West coast, NY state ones that I'm most familiar with. Anywone had some truely good Norton from Missouri? Or any great stuff from Virginia? I've heard these two places have good potential but I'm wondering if anyopne is living up to it yet.
Thanks!

Jan 28, 2007
nagrom in Wine

100% Organic Wines that are good wine??

Before you seek out only Sulfite Free wines, which in my experience are horrendous, try eating some dried fruits like apricots, berries and such. They are treated with WAY more sulfites than wine. If you have no reactions from the dried fruits then you don't have an allergy to sulfites. It's possible that the histimines are what's bothering you. That's also very rare, but another possibility. Keep in mind too that white wines are generally treated with more sulfites than reds.

Jan 28, 2007
nagrom in Wine

Vin/Vino Santo?

To me, "cool cellar temperature" means chilled. Not straight out of the fridge chilled, but for those of us without an official temperature controlled cellar, it's much cooler than room temp. I prefer my vin santo chilled but not cold. If that helps at all...

Jan 20, 2007
nagrom in Wine

American Roussanne

I am partial to the Andrew Rich Roussanne, which is made in OR, from Columbia Valley fruit. Oak fermented so just enough oak to make it interesting.

Jan 20, 2007
nagrom in Wine

Caterers in PDX

I would contact one of the louisiana style restaurants and see if they can do something that you can pick up. Acadia, Lagniappe, or Roux might be able to help out. For a party that small I wouldn't waste the money on an onsite caterer, and I don't konw that you'd find one who would only do a couple things and not the whole dinner.

Jan 16, 2007
nagrom in Pacific Northwest

Best way to keep open champagne?

I don't understand. LEFTOVER Champagne? What on earth are you people talking about?

Dec 07, 2006
nagrom in Wine

Beverage "cycle" for an evening or dinner

I don't know that there's any hard rule for this, most people probably just drink what they enjoy. I've always enjoyed starting with champagne or bubbly of some kind. I think the words you're looking for are aperitif and digestif. Aperitif is to get your appetite going and drunk before the meal, something like Lillet maybe, campari and soda, pastis (licorice flavored liquer), fino sherry (dry light sherry best chilled). A lot of aperitifs are a little bitter to get the saliva glands going.
From there, I prefer to move onto wine with my meal, although I don't see any reason to not drink beer with food. Beer's great with food!
Digestifs are for after dinner, to help aid in the digestion of all the great food you just had. They include some things that I would often have in place of dessert like Vin Santo or Port. Sherry (although maybe more of an Oloroso style), whiskey, armagnac, etc. are all considered digestifs. Coffee and tea aren't traditional but I like them just as well.
One of the best meals of my life was at a restaurant in Paris which started with a glass of Champagne, moved on to white then red wines with the meal, cheese and more wine, dessert with what was probably sauternes or muscat although I was too young to know or appreciate it, then a few chocolates then coffee. It took 4 hours to eat but it was amazing and I didn't feel one bit bloated at the end.

Dec 07, 2006
nagrom in General Topics

Portland Post-Thanksgiving Reccs?

I think navarre is way too small for any kind of group, and it doesn't seem kid friendly to me. I agree that Tabla is kid friendly, they have a back room if you have a larger group of people. We're taking our kid and relatives to Vindalho tonight, they have a lot of veggie options if you're into Indian-style foods. Clinton and 21st

Nov 25, 2006
nagrom in Pacific Northwest

Reasons for Quitting a Wine Club

True, but it's the big reds that get the big scores. That's why they keep making more and more of them.

Nov 16, 2006
nagrom in Wine

Sharaz?

You might be liking the Shiraz because it, like many Merlots, tends to be pretty fruit forward, sometimes jammy, fuller bodied. Yeah, it tastes different from Merlot, but to me they have pretty similar major characteristics for the wine novice. You might also want to try some Argentenian Malbec. Usually very reasonably priced too.

Nov 05, 2006
nagrom in Wine

Food Confessions, Desperate Times Bring Desperate Meals

Mayonnaise sandwiches. Only if you have real mayo though.

Oct 30, 2006
nagrom in General Topics

Cuban style black beans?

Hey, does anyone have a good recipe for this? Thanks

Oct 30, 2006
nagrom in Home Cooking

what FOOD is associated with history? or perhaps a piece HISTORY associated with food?

Have you read Cod or Salt: A World History?

Oct 26, 2006
nagrom in Not About Food

Cassoulet

At any rate, the guys at Viande are making some this week. You can order ahead. simpaticacatering.com

Oct 26, 2006
nagrom in Pacific Northwest

New Top Chef Contestants

What the?!! Is she for real? That is the most ridiculous thing I've seen in a long time. I expected the "photos" section to be all porn.

Oct 20, 2006
nagrom in Food Media & News