Haute-N-Ready: King's Hawaiian BBQ Brisket

The column finally gets so hungry it could eat at Arby’s

john_locanthi_haute

Food & Drink
Welcome to Haute-N-Ready, in which John Locanthi, Willamette Week’s trencherman of leisure, tastes the hastily made, modestly priced food of the common man.If you’ve been anywhere near a TV recent weeks, you’ve undoubtedly stumbled upon a series of commercials. A row of sandwiches piled high with meat—two kinds of meat!—or savory Texas brisket on a sweet Hawaiian roll, each culminating with ...   More
 
Tuesday, October 14, 2014 JOHN LOCANTHI

How to Pickle Almost Anything

Your Portland Fermentation Festival cheat sheet.


Food Reviews & Stories
Some people see cucumbers and think “salad,” but local author Liz Crain, restaurateur David Barber and dapper foodist George Winborn think, “I’ll stick those cukes in a crock, let ’em sit    More
 
Wednesday, October 19, 2011 KELLY CLARKE

Pickle Power: Portland's First Ever Fermentation Fest


News
Okay, so you probably don't get as irrationally excited about pickled and fermented foods as I do (why yes, there is a plastic bucket in my garage used exclusively to make kim chee). But if you've ever enjoyed slurping miso soup, loading sauerkraut on a sausage or chugging cider then, well, you already dig fermentation. Thursday, Aug. 27 we can all celebrate the power of rot together as Ecotrust ...   More
 
Monday, August 10, 2009 KELLY CLARKE

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