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Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.


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A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room

Astoria, Oregon

Continuing my whole summer of laziness theme, here are some photos from our trip at the end of last month to Astoria, Oregon. We stayed at the Commodore Hotel, ate and drank at Buoy Beer and the Blue Scorcher Bakery, went to Fort Stevens State Park, and spent a couple of nights at the Voodoo Room.

An excellent weekend trip, even if the weather didn’t cooperate until the day we left.

Commodore Hotel
Rooms with private and shared bathrooms. We had a deluxe cabin (private bathroom). Pros: Great location, cozy lobby downstairs. Modern, Scandinavian aesthetic. Cons: lacking in amenities for the price — at least for the “deluxe” rooms (no in-room coffeemaker or refrigerator, no towel hooks in the bathroom).
258 14th Street
Astoria, OR 97103

Buoy Beer
No. 1 Eighth (8th) Street
Astoria, OR 97103
Awesome beer and food. Great waterfront location!

Blue Scorcher Bakery & Cafe
1493 Duane Street
Astoria, Oregon 97103
This is always a good breakfast or lunch choice.

Fort Stevens State Park
West of Astoria, off Highway 101. Both Pacific Ocean and Columbia River beaches.

The Voodoo Room
This is always a good drinking choice. Sometimes there is live music — we saw Daric Moore the first night and the Slow Poisoner the second night.

The . . . → Read More: A Weekend in Astoria Featuring Tasty Food, Oregon State Parks, and the Voodoo Room

Central Oregon Travel: Bend & Crater Lake National Park

Central Oregon Travel: Bend & Crater Lake National Park

As I sometimes do, I’m posting about a trip taken months ago. In this case, Bend, Oregon and Crater Lake National Park from last October September…okay, wow — it was late August. The trip was certainly memorable and I took a lot of nice photos, so I’m not quite sure why I forgot to post about it. Glad I’m getting it up now, though!

We’ve been to Bend and Oregon’s high desert a couple of times previously, but it has been a few years since our last visit (and we’d never been to Crater Lake before). For the trip planning, deciding where to stay was half of the fun – as always.

Bend Vacation Rental
Took a chance on the one bedroom cottage (right next door to the property at the link above) and ended up being very pleasantly surprised. The bathroom was amazingly spacious, with tons of shelves for toiletries and the whole place was designed with an artistic, world traveler-esque flair. All of this, plus a full kitchen and location right next door to Boneyard Brewery and within an easy walk to downtown Bend.

Crater Lake Lodge
I . . . → Read More: Central Oregon Travel: Bend & Crater Lake National Park

Oregon Roadtrip: The Balch Hotel and Maryhill Museum of Art

The Balch Hotel, Durfur, Oregon

Balch Hotel
40 S. Heimrich Street
Dufur, Oregon 97021

In late October we found ourselves in Dufur, Oregon for the monthly Supper Club at the Historic Balch Hotel. This wasn’t unexpected or anything – I had planned it and we’d even been to a couple of these dinners before, but it had been a few years since we had gone back. I’m not sure why, as I am totally in love with this hotel and all of our Supper Club experiences have been very, very tasty. I think we just forgot about it. Or we were just lazy. Or maybe a bit of both?

We even got to stay in my favorite room (number 9 – it has brown walls). And the weather when we went was just perfect! A crisp chill in the air, blue skies, brightly colored leaves, and lots of sun. Dinner was cassoulet, which was delicious and even inspired me to attempt my own version of cassoulet at home a couple of weeks ago (it was quite good).

The full, three course dinner at this event was prepared by Jamie Snell of The Lamb’s Table catering in Portland.

I. Watercress, butterleaf . . . → Read More: Oregon Roadtrip: The Balch Hotel and Maryhill Museum of Art

Dining Out in Seattle: Ethan Stowell’s Tavolàta

Dinner Out: Tavolàta in Seattle

2323 Second Avenue
Seattle, WA 98121

Bon Appétit magazine says, “(Ethan) Stowell serves chic, unadorned Italian food in a narrow modern space whose centerpiece is a huge communal table.”

I say, “Mmmmmm. Pork belly.”

So, it’s actually kind of embarrassing how long it’s taken me to get this post up. I was in Seattle in mid-September. As I’m sure you know, it’s now November. I don’t even have a good excuse for that and besides, this meal was absolutely delicious.

Way back in September, while I was up north for the International Food Bloggers Conference, jwa came up Saturday night to hang out, go out to dinner, and drive home with me the next day. We (or rather I) decided on Tavolàta for our meal which was just a short walk from downtown and sounded like we would both enjoy its focus – pasta, pasta, pasta. And really, I can’t even remember the last time we specifically went out for pasta in Portland (this should corrected soon).

Our choices for the evening consisted of Castelvetrano Olives with Citrus, Mint, Chili; Pork Belly with Manila Clam, Tomato, Salsa Verde; Burrata with Arugula, Cucumber and Heirloom Tomato Salad; . . . → Read More: Dining Out in Seattle: Ethan Stowell’s Tavolàta

IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon

IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon

For my last International Food Bloggers Conference post, I’d like to talk about Chateau Ste. Michelle winery in Woodinville, WA.

There was an optional trip on Thursday, before the conference started, to visit the winery and taste some wines. It was a lot of fun and everyone was treated to a tour, wine samples, and accompanying food pairings. But one of the best surprises of the event, was that each attendee was presented with a complimentary copy of Chateau Ste. Michelle Culinary Director John Sarich’s cookbook, Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates to take home. I’ve already made one recipe from it (my adaption posted below).

In addition, John Sarich of Chateau Ste. Michelle also presented a session at the conference: Food & Wine – practical advice for pairing wine and food, from classic pairings to unexpected surprises.

I attended that (part of a wine tasting double-header along with Wine & Writing: Live Blogging – An Exercise in Writing with Bordeaux Wines right before). During this Chateau Ste. Michelle presentation, I learned a couple of interesting things:

1. Old world grapes . . . → Read More: IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon