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

mongolia

Food & Drink
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:---Life has been good here in the western Aimag of Khovd. The cooking's solid, the Mongol people are wonderful and our work has gone well. We've even had a ...   More
 
Friday, November 18, 2011 CHEF GREG HIGGINS

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

mongolia

Food & Drink
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: --- So, what's it like teaching sausage making in Western Mongolia? First, you have to really re-think how you picture food. The cooking here is simple; it's ...   More
 
Thursday, November 17, 2011 CHEF GREG HIGGINS

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

mongolia

Food & Drink
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: ---Another brilliantly clear mountain day in Khovd. It's a welcome respite from the dense, throat-parching smoke and occasional dust storms that seem to be ...   More
 
Tuesday, November 15, 2011 CHEF GREG HIGGINS

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

mongolia

Food & Drink
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. ---But right now, he's about 6,000 miles from Southwest Broadway—making sausages in Mongolia. Higgins is there with Mercy Corp's Farmer to Farmer project, sharing his sausage and charcuterie  ...   More
 
Monday, November 14, 2011 CHEF GREG HIGGINS

Merry Meatmas: Olympic Provisions is Open For Biz


News
Olympic Provisions, the Clyde Common crew's happy-making new charcuterie, wine and food spot, opened for biz today in a sun-filled corner of the Olympic Mills Commerce Center in Southeast Industrial—officially marking 2009 as the year Christmas came early for Portland's meat lovers. You'll recognize a lot of CC-isms here, from the polished concrete floors to the wide open kitchen. But, ...   More
 
Wednesday, December 2, 2009 KELLY CLARKE

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