Bar Guide 2014: Higgins


Bar Guide
Higgins1239 SW Broadway, 222-9070, higginsportland.com. 11:30-midnight Monday-Friday, 4 pm-midnight Saturday-Sunday.Greg Higgins deserves his propers. He was perhaps the first restaurateur in town to    More
 
Wednesday, April 9, 2014 MATTHEW KORFHAGE

Restaurant Guide 2013: Higgins


Restaurant Guide
1239 SW Broadway, 222-9070, higginsportland.com. [LEGACY BID] Every two years, computers double in power while dropping in cost. The restaurant world’s evolution isn’t quite so speedy, but it   More
 
Wednesday, October 16, 2013 MARTIN CIZMAR

Hotseat: Greg Higgins

Greg Higgins shared his sausage-making skills in Mongolia.


Q & A
Chef Greg Higgins knows his way around a sausage. One of the forefathers of local, sustainable dining in Portland...   More
 
Wednesday, December 7, 2011 RUTH BROWN

Higgins in Mongolia: From Horsecarts to Hummers

mongolia

Food & Drink
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:---Our last morning in Ulaangom was brilliantly clear and cold.Yumjaagiin Tsedenbal in UlaangomA visit to the local museum cut a guided swath through 300 million ...   More
 
Tuesday, November 29, 2011 CHEF GREG HIGGINS

Higgins in Mongolia: Solving the Great Mongolian Sausage Conundrum

mongolia

Food & Drink
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:---Start your day with the breakfast of Mongol champion wrestlers: steamed mutton dumplings and a cup of hot seabuckthorn tea. You're sure to be ready for whatever ...   More
 
Monday, November 28, 2011 CHEF GREG HIGGINS

Higgins in Mongolia: Korean Hot Pot and Fatty Sheep Tail

mongolia

Food & Drink
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:---Our first call to duty in Ulaangom wasn't really sausage related—it was to cook a dinner party for a group of Mercy Corps, Peace Corps and US Aid folks. Bayantsogt ...   More
 
Wednesday, November 23, 2011 CHEF GREG HIGGINS

Higgins in Mongolia: A Day at the Ulaangom Market

mongolia

Food & Drink
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:---So as bumpy as the road from Khovd had been, our start in Ulaangom proved to be even more so. There had been a death in the family of the owners of the Zei Gobi ...   More
 
Tuesday, November 22, 2011 CHEF GREG HIGGINS

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

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