EAT BEAT - Portland Monthly

2012 Chef in the Market Lineup

Thu, 24 May 2012 10:43:19 -0700

This year’s summer series of free cooking demonstrations at the PSU Portland Farmers’ Market features dozens of Portland’s top chefs.

Chef Studio Mentor Dinners

Thu, 24 May 2012 10:30:08 -0700

Celebrate one of Portland’s top chef mentors—Robert Reynolds—and other great chef partnerships through this exclusive dinner series beginning May 27th.

Strawberries Get Savory

Wed, 23 May 2012 08:37:14 -0700

Dinner menus around town are bursting with farm-fresh berries, bringing the spring dessert staple to the main course.

Feast Portland’s 2012 Lineup

Tue, 22 May 2012 15:01:13 -0700

The folks behind Portland’s upcoming international food and drink festival have just released the full lineup of delicious events, and it’s jam-packed with big flavors and star power.

Podnah’s Pit Sauces

Mon, 21 May 2012 18:36:57 -0700

Portland’s premier barbecue destination, Podnah’s Pit, bottles a trio of powerful sauces for grilling season.

Eat Beat’s News to Chew

Sun, 20 May 2012 17:44:09 -0700

Top food news stories from around Portland, including new hours at Boke Bowl, a new Townshend’s Tea location, and the openings of Corazon and The Parish.

Eat Beat Weekly Planner

Sun, 20 May 2012 17:14:33 -0700

Our digest of Portland’s top upcoming food and drink events, including the BREWPUBLIC KillerBeerFest and Speakeasy 721 at Ecotrust.

Bon Appetit Still Loves PDX

Sat, 19 May 2012 12:09:05 -0700

Checking in on Portland’s status in the national food scene, the June issue of Bon Appetit hails Portland’s potato-est food cart and sweetest milk shake for kids and their booze-lovin’ folks.

5 Questions for Exiting Bent Brick Bartender Adam Robinson

Sat, 19 May 2012 09:29:55 -0700

The passionate Bent Brick and Park Kitchen bartender will take over as bar manager at east-side hot spot Rum Club in June, and we’ve got the exclusive exit interview.

Riffle NW Makes a Splash

Fri, 18 May 2012 10:50:07 -0700

The Pearl District’s new “catch-inspired” eatery celebrates their opening this week with craft cocktails, seafood-friendly wine, and artful dishes that could only come from a fly-fishing chef.