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Higgins in Mongolia: From Horsecarts to Hummers

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:   More
 
Tuesday, November 29, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: Solving the Great Mongolian Sausage Conundrum

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:   More
 
Monday, November 28, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: Korean Hot Pot and Fatty Sheep Tail

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:   More
 
Wednesday, November 23, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: A Day at the Ulaangom Market

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:   More
 
Tuesday, November 22, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: Hot Dogs, Pizza and Fries, Mongol Style

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie making expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:   More
 
Friday, November 18, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: You Can Lead a Mongolian to Artisan Sausage...

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie making expertise with local butchers as part of Mercy Corp's Farmer to Farmer project, and he's blogging the whole trip for WW:    More
 
Thursday, November 17, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: When Life Gives You Camels and Horses, Make Charcuterie

mongolia

Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie making expertise with local butchers as part of Mercy Corp's Farmer to Farmer project, and he's blogging the whole trip for WW:    More
 
Tuesday, November 15, 2011 by CHEF GREG HIGGINS

Higgins in Mongolia: Goat Hams, Camel Salami and an Introduction

mongolia

Portland chef Greg Higgins is best known as one of the forefathers of sustainable, farm-to-table dining in the Pacific Northwest, which he's been dishing up at his downtown restaurant Higgins for almost 18 years.    More
 
Monday, November 14, 2011 by CHEF GREG HIGGINS
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