Ask a Chef: Andy Ricker, Where Should We Eat in Portland, Oregon?

James Beard Award winner Andy Ricker tells us where to eat in Portland, Oregon

2011 JBF Award winner Andy Ricker of Portland’s celebrated Pok Pok shares his picks for great PDX eats.

Late-Night Dining
Victory Bar 
3652 SE Division Street)
“It’s just up the street from Pok Pok so I go here after work. It’s a cool neighborhood bar with a tiny kitchen, but chef/co-owner Eric, who trained in Switzerland, is putting out food that is very high quality, albeit simple.”

Quintessential Portland Cooking
Laurelhurst Market (503.206.3099, 3155 East Burnside Street)
“This is one of my go-to’s as its dishes embody a lot of what makes Portland

Comments (0)

Recipe Roundup: September 23, 2011

string beansThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week. Chestnut and Herb Canistrelli [Chocolate & Zucchini] We're intrigued by these savory Corsican cookies, which are made with Chestnut flour, herbs, olive oil, and white wine. Harvest Cake with Grapes and Sangiovese Syrup [F&W] Sheamus Feeley of Long Meadow Ranch uses grapes straight from the vineyards in this moist cake, but any seedless red grapes will work.

Comments (0)

On the Menu: September 24 through September 30

Join us as we send off September in style with these Beard House events! Saturday, September 24, 7:00 P.M. Ottawa Harvest Though perhaps best known for the spectacular Niagara Falls, the Canadian province of Ontario also boasts an attention-getting food culture rich with artisanal cheesemakers, exceptional wineries, and forward-thinking chefs. Join us when a team of the region’s most talented culinarians prepares this harvest-inspired ode to Canada’s thriving capital city. Sunday, September 25, 12:00 P.M. Wild Eggs Brunch At the smart and upscale Wild Eggs, brunch is king and eggs are exalted. They’re also prepared beautifully, with a cheeky, globally influenced, egg-focused menu overseen by executive chef J. J. Kingery, who will be treating Beard House diners to a mag

Comments (0)

Recipe: Stewed Octopus with Tomatoes

Stewed Octopus with San Marzano TomatoesThis simple and satisfying stew from New Jersey chef Michael Weisshaupt calls for canned tomatoes, but you could also try making your own chunky sauce with end-of-season tomatoes from the market. If you don't have the time, pick up a can of San Marzano plum tomatoes from Italy, which Weisshaupt favors. Get the recipe here.

Comments (0)

Market Haul: September 21, 2011

Market Haul
As the weather gets cooler, it becomes even harder to decide what to cook. Should we turn those Yukon gold potatoes into a creamy gratin or roast them alongside carrots and red onions? Add the fennel to aromatic wine-braised chicken thighs or serve it as a salad, sliced razor-thin and doused with lemon juice? Here are a few of the recipes we’re eyeing as we make these tough decisions.

The Haul: carrots, scallions, fennel, garlic chives, red onions, Yukon gold potatoes, green beans, and Golden Delicious and Gala apples

The Menu Ideas:

Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel [LAT] Braised + crispy = the best of both worlds. Adapted from Thomas Keller’s Ad Hoc.

Comments (0)

The Bookshelf: Dorie Greenspan’s Around My French Table

A celebrated author of ten cookbooks (and one of JBF’s first editors!), JBF Award winner Dorie Greenspan will stop by today’s Beard on Books to talk about her latest tome, Around My French Table: More Than 300 Recipes From My Home to Yours. We asked her to fill us in on her go-to recipes, favorite dining spots in New York, new state-of-the-art iPad app, and more. Read on for the interview. JBF: Is there a recipe from your book that you use as your go-to entertaining dish? Dorie Greenspan: I love to serve Salmon and Potatoes in a Jar for dinner parties. The salmon is rubbed with sugar and salt, like gravlax, and then packed into a canning jar with vegetabl

Comments (0)

Eat this Word: Licorice Root

Licorice Root WHAT? Revered root. Licorice root was so prized in ancient Egypt that generous supplies of it were found in King Tut’s tomb, and hieroglyphics suggest it was the starring ingredient in a popular beverage. Used to treat ailments from arthritis to ulcers, the root is said to promote vitality, soothe and detoxify the body, and act as an anti-inflammatory. The botanical name for this savory stem is Glycyrrhiza, which means “sweet root” in Greek. It is used to flavor cough drops and tonics, as well as certain beers, ice creams, and even meat products. Contrary to popular belief, however, it’s not licorice root that flavors the confection that bears its name—it’s aniseed. WHERE? Steven Gugelmeier, Mark Steele, Scott Warrick, Russell Weir, Giuseppe Calabro's Beard House dinner WHEN?

Comments (0)


JBF Kitchen Cam