Korean Short Rib Bibimbap with Rachel Yang

“If you are going to break the rules, you better know the rules,” says Rachel Yang, chef owner of Revelry. Rachel and her husband, Seif Chirchi, have risen in Portland’s culinary scene by, among many things, honoring authentic cuisine through reinvention. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....

A Cricket a Day…

Would you eat a cricket? Or maybe the better question is: Why wouldn't you eat a cricket? Roughly 80% of the world already eats insects, from grasshoppers to centipedes. Scientific studies show that crickets are highly nutritious, able to compete with mainstream meats in supplying protein and amino acids. And their production carries a tiny fraction of the environmental costs of raising traditional livestock: fewer greenhouse gasses, less water use, and virtually no deforestation....

Carlo Lamagna’s Marinated Oregon Seafood

Clyde Common is a beacon in Portland’s culinary scene. Opened in May 2007, the spacious restaurant/bar is a great place for face-to-face conversation with friendly strangers, spot-on service, cocktails that seem to disappear without a trace, and cuisine that makes your palate sing....

Honey Mama’s Aims to Sweeten Your Life—Sans Sugar, of Course

Christy Goldsby says she’s never been much of a sweets person — not when she helped run Blue Gardenia, her family’s now-shuttered Mississippi Avenue bakery, and not today. That’s not the stance you’d expect someone to take as she heads a growing company that produces cacao and honey nectar–sweetened snacks. But Christy’s Honey Mama’s Cacao-Nectar Bars aren’t your normal sweets, either. They’re vegan, gluten-free, soy-free, and, with the exception of the cacao that’s roasted into some of her 3-ounce bars, raw, as well....

Comfort To Go

When Portland’s oldest Chinese-American restaurant, the Republic Café, opened in 1922, people in China weren’t loading their forks with egg foo young and sipping old fashioneds in bars strung with fringed lanterns. No, they were negotiating famine and political unrest in the country’s first republic after centuries of imperial rule. Their bowls held very different meals....

Corn Reborn

"What's done in here is how it's been done for thousands of years," says Pedro Ferbel-Azcárate, co-owner of the Portland-based artisan tortilla and masa company, Three Sisters Nixtamal. Standing over a huge vat of organic heirloom corn submerged in water at the Three Sisters Nixtamal facility in Southeast Portland, he's making corn tortillas the old-fashioned way — the really old-fashioned way....

Firebreather

"When I was pregnant, I wanted the spiciest foods ever," says Sarah Marshall, who co-founded Marshall's Haute Sauce, a line of hot sauces made with seasonal ingredients and signature recipes, with her husband, Dirk, in 2011. She's not kidding; when pressed, Sarah admits that, nothing, and she means nothing, was hot enough....

Drink Chocolate

When I emailed Aaron Koch about writing an article on his instant drinking chocolate company, Treehouse Chocolate, he responded, "Do you want to come see the smallest chocolate factory in the world?" This was the first surprise. There would be more....