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. I sat down with Rachel to discuss a dish close to her heart — Korean bibimbap — to better understand how she integrates creativity and tradition....

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....

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....

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....

Carrying the Torch

It’s 1963. You’re celebrating your anniversary at a nice restaurant. Your wife’s silk dress glimmers against the velvet banquette, and candlelight throws warm light on the coiffure that only a few hours ago absorbed half a spray can of Aqua Net. The remnants of your clams casino and dry martinis, served club-style, of course, have been whisked away....

The Better Noodle

The co-founder of the Umi Organic noodle company, Lola Milholland started experimenting with noodles at age 23, after living in Japan during college. Wanting to improve, she took a class from Dr. Gary Hou at Portland's Wheat Marketing Center. "The class cost $1,000, which I couldn’t afford, so I snuck in as a journalist," she says....

My Favorite Mistake

Park Kitchen, along the Pearl District’s historic tree-lined green belt, is a landmark destination for its seasonal American cuisine. For chef owner Scott Dolich and his team, it is a finely-tuned culinary workshop....

Ice Cream CODAS

To understand how deeply the soda fountain is woven into American culture, think of Lana Turner sipping a Coke at Schwab's Pharmacy or the kids from Archie comic books gathering over ice cream sodas. For decades, everyone from flappers to GIs to Eisenhower-era housewives stopped at the drugstore for coffee or a malted....

Who Needs Cows?

Walking down the sidewalk in inner southeast Portland, you may glance through a window and suddenly find yourself face to face with men and women in hairnets, white aprons, and rubber boots wielding hundreds of pounds of freshly made cheese....

Pickling Portland

Founded in 2011, Choi's Kimchi Company makes its kimchis using a generations-old family recipe by founder Chong Choi and her son, Matt. "The earliest memory my mom always shares," says Matt, "is the gimjang winter kimchi harvest in Korea...