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Liz Crain

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  • Food Lover's Guide to Portland
  • People & Places I Love

Food Lover's Guide to Portland Blog...

began as a collection of some of the research, recipes, images and culinary adventures that went into the making of Food Lover’s Guide to Portland. The first edition came out in 2010 and I started the blog in February 2009 as a companion piece to it and to help organize my thoughts while researching and writing it. The second edition came out in September 2014 from Hawthorne Books. The blog is now home to all different food, drink and beyond things I want to show and tell.

I’m also co-author of Fermenter: DIY Fermentation for Vegan Fare, author of Dumplings Equal Love, co-author of Toro Bravo: Stories. Recipes. No Bull from McSweeney’s, as well as Hello! My Name is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants from Sasquatch Books and Grow Your Own: Understanding, Cultivating, and Enjoying Cannabis from Tin House Books.

I didn’t think I’d like blogging when I first started this, but it turns out I really do, mostly because I get to shout out people and things that I love.


Featured posts:

Featured
Oct 16, 2025
Portland Fermentation Festival 2025 Redux
Oct 16, 2025
Oct 16, 2025
Oct 18, 2024
Portland Fermentation Festival 2024 Redux
Oct 18, 2024
Oct 18, 2024
Oct 25, 2023
Portland Fermentation Festival 2023 Redux
Oct 25, 2023
Oct 25, 2023
Jan 31, 2023
Deb Perelman's Smitten Kitchen Keepers Powell’s Books Event
Jan 31, 2023
Jan 31, 2023
Oct 31, 2019
Portland Fermentation Festival 2019 Redux
Oct 31, 2019
Oct 31, 2019
Sep 17, 2019
Tenth Annual Portland Fermentation Festival -- Three Weeks Away!
Sep 17, 2019
Sep 17, 2019
Nov 30, 2018
Videos of the 2018 Portland Fermentation Festival
Nov 30, 2018
Nov 30, 2018
Oct 24, 2018
Portland Fermentation Festival 2018 Exhibitors, Vendors and Demo Leaders
Oct 24, 2018
Oct 24, 2018
Oct 23, 2018
Portland Fermentation Festival 2018 Redux
Oct 23, 2018
Oct 23, 2018
Sep 18, 2018
Ninth Annual Portland Fermentation Festival 2018 -- One Month Away!
Sep 18, 2018
Sep 18, 2018
Chef John Gorham whisking egg whites for Toro Bravo's salt cod fritter recipe for the cookbook, the book's photographer David Reamer to the right, and my set up in the foreground. Only 10 more recipes to go!

Chef John Gorham whisking egg whites for Toro Bravo's salt cod fritter recipe for the cookbook, the book's photographer David Reamer to the right, and my set up in the foreground. Only 10 more recipes to go!

For Your Viewing Pleasure Pt. 6

September 17, 2012 in Book Event, Book News, John Gorham, Spain, Toro Bravo, Toro Bravo Cookbook, Uncategorized

We leave this week for our week-long trip to Spain for the Toro Bravo Cookbook (McSweeney's Fall 2013) and I'm so excited! I've been looking forward to this trip for a while and to have it come at the end of the cookbook writing process not long before our final deadline is perfect. John Gorham, Toro Bravo chef-owner, got us all tickets and rooms (incredibly generous) for this eating/drinking pilgrimage. Going on the trip: John, the book's photographer David Reamer, myself, the book's editor Rachel Khong from McSweeney's, Toro's chef de cuisine Kasey Mills and Toro's charcuterie manager Josh Scofield. I'm probably not going to post for a few weeks because of the trip and everything going on when I get back but I thought you might like this peek into the book. We only have 10 recipes left to test! Hope you're doing well and enjoying the last bit of summer.

www.torobravopdx.comFor Your Viewing Pleasure Pt. 5For Your Viewing Pleasure Pt. 4For Your Viewing Pleasure Pt. 3For Your Viewing Pleasure Pt. 2For Your Viewing Pleasure Pt. 1

Tags: McSweeney's, Portland Chefs, Toro Bravo, Toro Bravo Cookbook
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Chef Greg Higgins cooking up paella for 300 people at last year's Hillsdale Paella Party

Chef Greg Higgins cooking up paella for 300 people at last year's Hillsdale Paella Party

Hillsdale Paella Party 2012

September 10, 2012 in Portland Chefs, Portland Food Fundraiser, Portland Food/Drink Event, Uncategorized

Last year I wrote about the Hillsdale Paella Party here and I'm doing it again because there's a 5 foot paella pan involved (!) and all sorts of other tasty food and drink and I really like the community behind this Hillsdale Main Street, a non-profit dedicated to revitalizing Hillsdale, second annual event.

I'm going to pull all of the most important info. from the press release below. If you're interested in attending I suggest getting a ticket sooner than later (purchase tickets here) because last year's event sold out. From the press release...

This Saturday you're invited to eat, drink and be merry for a great cause with the largest paella offering in the Northwest -- cooked up by James Beard Award-winning chef Greg Higgins. Desserts will be by Portland's Baker & Spice Bakery, with executive baker Julie Richardson who just released her new book Vintage Cakes. Latin music will be by Ojos Feos. This year more 300 Portlanders will attend to support this annual fundraiser.

On September 15th, guests will escape to Spain in an outdoor summer setting here in Southwest Portland, enjoying Spanish wines, live music, gourmet tapas and desserts, along with traditional paella. "When added to the outstanding tapas, still raved about after last year, and the decadent desserts created and donated by Hillsdale’s own Baker & Spice Bakery, this year’s event will be one-of-a-kind.”, says Hillsdale Main Street Executive Director Megan Braunsten.

While attendees dance to Afro-Cuban and South American style music, enjoy wine and tapas and, they will also be entertained by the making of the paella. The paella dinner, a tradition in Valencia, Spain, is a means of bringing the community neighbors together to connect, share in the meal and have fun. The paella is a traditional Valencian rice dish including saffron, shrimp, chicken, sausage and vegetables, cooked in a large round pan (a paella) outdoors for large groups of people.

Sponsors include Wyse Kadish, Willamette Week, Baker & Spice Bakery and Food Front. Hillsdale Main Street, one of the three Portland Main Street programs, is a program of the Hillsdale Community Foundation, a 501c3 whose mission is to make Hillsdale a better place to live, learn, work and shop by fostering community building and by raising and distributing resources. A portion of the proceeds will also go to benefit the Neighborhood House Emergency Food Box Program. Neighborhood House now serves approximately 14,000 low-income children, families and seniors around the city each year through programs that educate children and parents, feed and house hungry and homeless families, and assist seniors so that they can continue to live independently.

Hillsdale Paella Party Saturday, September 15th, 2012 6-9pm In the Hillsdale Business District in the big tent next to Bank of America at 6309 SW Capitol Hwy., Portland, Oregon 97239 $100 per person (Proceeds benefit Hillsdale Main Street and Neighborhood House Emergency Food Box Program) Purchase tickets Contact Tamairah Boleyn for more information: tam at korkagewine dot com 503.679.8699

Tags: Food Event, Keep Portland Weird, Portland Chefs, Portland Food Event, Portland Seafood
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There are many ways to use a garage...

There are many ways to use a garage...

Portland Garagistes Pt. 1

September 03, 2012 in Edible Gardening, Food Fermentation, Food Preservation, Homemade Food, Portland DIY, Portland Garagistes, Portland Pickles, Portland Weird, Uncategorized

When I was a full-time freelance food writer I got used to rejection. If you can't accept the lack of a timely response too often eventually followed by rejection then you shouldn't freelance because that's unfortunately the nature of the beast most of the time. I learned how to spin very different pitches for the same story as well as restructure stories for numerous local and national publications. Now that I've published a book, am working on another book due out fall 2013 and am editor and publicity director at a publishing house I have less patience for that process so I mostly just write stories that I'm asked to write or put things that I'm interested in up here on my blog.

A while back though I met one too many people in Portland crafting delicious foods and drinks in their garages and decided I should write a story about it. I set up interviews and spent a good amount of time in garages throughout Portland talking with folks about the delicious foods and drinks that they craft in them -- a dessert maker, a cider maker, a winemaker, a beer brewer and a Persian pickle maker. I learned a lot and had a great time.

When it came to pitching the story the process took much longer than I remembered. I know that editors are very busy and receive an never ending, steady supply of pitches -- some good, many bad -- so I understand their often delayed responses to a certain degree. This is all a long way of saying that I tried and failed a few times to get this story published nationally and locally and I don't want to try to spin it any more. I'm doling it out to you in five installments here over the next several weeks because I love these people and think what they're doing is inspiring and important and, of course, delicious. I should have put this up here in the first place because it would have been a longer, more developed story if I hadn't tailored it so much. Stop complaining. Without further ado...

Portland Garagistes

In the Bordeaux region of France the term "garagiste" was coined in the mid 1990s when a group of winemakers began a movement of small batch wines, often made in their garages, that bucked the Bordeaux standard. I like the name "garagiste" and think it fits in spirit with what the five Portlanders featured here are doing -- making tasty stuff in their garages.

Sure, a kitchen is for cooking but they can get cramped and sticky hot -- especially when you've got a five-gallon homebrew pot simmering on the stove top for hours. I don't cook anything in my garage but in the past several years I've moved a lot of my food and drink ferments into the utility room at the back of the house. That's where I make and store crocks of miso, carboys of homemade fruit wines and hard ciders and buckets of kraut and sour pickles. More and more Portlanders are taking that kitchen extension one step further and into their garages.

I spent time with five such folks checking out their set-ups (all of their garages are average-sized at 250-350 square feet) and tasting what they make. Some are crafting commercial products and see their garage as an affordable space to work with while others just enjoy the larger square footage and freedom to be a little dirtier, a little scrappier, and a more isolated and less distracted by the outside world. Portland is fairly temperate so the home garage never gets too hot or cold. Nothing a couple space heaters or fans can't fix.

Stay tuned for Portland's "Garagistes" to be featured in five upcoming installments:

Pickler Charles Attarzadeh Sweetmaker Cheryl WakerhauserCidermaker Nat West Homebrewer Aaron Cohen Winemaker Jan-Marc Baker

Tags: Home Cooked, Keep Portland Weird, Portland DIY, Portland Garagistes, Portland Gardening, Portland Pickles
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Toro Bravo's John Gorham cooking up some incredibly delicious back patio Rabbit Sausage Squid Ink Fideos for the Toro Bravo Cookbook.

Toro Bravo's John Gorham cooking up some incredibly delicious back patio Rabbit Sausage Squid Ink Fideos for the Toro Bravo Cookbook.

For Your Viewing Pleasure Pt. 5

August 27, 2012 in John Gorham, Portland Chefs, Portland Restaurants, Toro Bravo, Toro Bravo Cookbook, Uncategorized

Things have been crazy around here in more ways than one so rather than writing much this week I'm putting up a snapshot from recipe testing for the Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull (McSweeney's fall 2013). We're quickly approaching our deadline and making so much headway. And in three weeks we head to Madrid for it! Hope you're doing well and spending as much time outside as you can.

www.torobravopdx.comFor Your Viewing Pleasure Pt. 4For Your Viewing Pleasure Pt. 3For Your Viewing Pleasure Pt. 2For Your Viewing Pleasure Pt. 1

Tags: John Gorham, Portland Chefs, Toro Bravo, Toro Bravo Cookbook
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Toro Bravo's John Gorham cooking up some incredibly delicious back patio Rabbit Sausage Squid Ink Fideos for the Toro Bravo Cookbook.

Toro Bravo's John Gorham cooking up some incredibly delicious back patio Rabbit Sausage Squid Ink Fideos for the Toro Bravo Cookbook.

Yard Fresh Pt. 23

August 20, 2012 in Book News, Edible Gardening, Homemade Food, Portland DIY, Portland Gardening, Uncategorized

We've been eating a lot from the yard these days with much more to come. It was in the 90s for a good enough stretch that the fruits are ripening and the zukes and cukes are going crazy. Hope you've been eating good local fruits and veggies lately too...

There is a reason people go crazy over Hood strawberries for the short window that they're available every year. They're that good.

There is a reason people go crazy over Hood strawberries for the short window that they're available every year. They're that good.

First garlic harvest...

First garlic harvest...

Second garlic harvest a couple weeks later. It was a pretty wet spring and early summer and I lost a lot of garlic to rot.

Second garlic harvest a couple weeks later. It was a pretty wet spring and early summer and I lost a lot of garlic to rot.

Made these for a 4th of July barbecue. Blended chipotle chiles and lime juice into cream cheese and then wrapped it in Freybe salame topped with a bite of homemade spicy garlic dill pickle. They went fast.

Made these for a 4th of July barbecue. Blended chipotle chiles and lime juice into cream cheese and then wrapped it in Freybe salame topped with a bite of homemade spicy garlic dill pickle. They went fast.

I always look forward to hazelnut arugula pesto...

I always look forward to hazelnut arugula pesto...

Beet salad with a creamy Meyer lemon vinaigrette. A couple years ago I had an incredible beet salad at Evoe on Southeast Hawthorne and I've been dreaming of it by making various versions at home ever since.

Beet salad with a creamy Meyer lemon vinaigrette. A couple years ago I had an incredible beet salad at Evoe on Southeast Hawthorne and I've been dreaming of it by making various versions at home ever since.

Great year for lettuce. One of our many heads of delicious flashy trout's back lettuce.

Great year for lettuce. One of our many heads of delicious flashy trout's back lettuce.

All of 2012's cherry plum wine is bottled -- nearly 50 bottles. So good. The plums in the front yard are ripening now and I'll probably start this year's plum wine this weekend.

All of 2012's cherry plum wine is bottled -- nearly 50 bottles. So good. The plums in the front yard are ripening now and I'll probably start this year's plum wine this weekend.

It's not exactly edible but wanted to share with you this Powell's promo. that includes my book and a whole bunch of other great food and outdoor books from publisher Sasquatch Books. 30 percent off all of these titles for a limited time at Powell's…

It's not exactly edible but wanted to share with you this Powell's promo. that includes my book and a whole bunch of other great food and outdoor books from publisher Sasquatch Books. 30 percent off all of these titles for a limited time at Powell's Books.

Yard Fresh Pt. 22Yard Fresh Pt. 21Yard Fresh Pt. 20Yard Fresh Pt. 19Yard Fresh Pt. 18Yard Fresh Pt. 17Yard Fresh Pt. 16Yard Fresh Pt. 15Yard Fresh Pt. 14Yard Fresh Pt. 13Yard Fresh Pt. 12Yard Fresh Pt. 11Yard Fresh Pt. 10Yard Fresh Pt. 9Yard Fresh Pt. 8Yard Fresh Pt. 7Yard Fresh Pt. 6Yard Fresh Pt. 5Yard Fresh Pt. 4Yard Fresh Pt. 3Yard Fresh Pt. 2Yard Fresh Pt. 1

Tags: Home Cooked, Portland DIY, Portland Gardening
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Check out this year's 2nd annual Tour de Hives put on by the Zenger Farm Bee Group.

Check out this year's 2nd annual Tour de Hives put on by the Zenger Farm Bee Group.

2012 Tour de Hives

August 06, 2012 in Beekeeping, Edible Gardening, Portland Beekeeping, Portland DIY, Portland Gardening, Uncategorized, Zenger Farm

The Zenger Farm Bee Group has organized Portland's second annual Tour de Hives and it's taking place in backyards near you on Saturday, August 18th in celebration of National Honey Bee Day. Local backyard beekeepers will host self guided apiary tours throughout the Portland area from 1-4pm in order educate the public about urban beekeeping and how to be a good steward of the honeybee.

Tickets can be purchased online at the Tour de Hives website at a sliding scale of $5-15. Children are free with an adult. All proceeds benefit Zenger Farm. I'm not sure if I'll be back in town by then but if I am I hope to see you there. Sounds fantastic.

One week prior to the event, a tour map and site addresses will be emailed to ticket purchasers. For the self-guided tour participants transport themselves to each site, and set their own pace exploring a wide spectrum of urban beekeeping styles. A full list of tour guidelines is available online. And I think that they're still looking for volunteers if you're interested in lending a hand.

Following the event from 4-6 p.m. tour participants are encouraged to head to the Lucky Lab on Southeast Hawthorne to continue the conversation. For more information, contact Sydney Mead at sydney@ecotrust.org, or visit the Tour de Hives website.

About Zenger Farm

Founded in 1999, Zenger Farm is a working urban farm that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all. It now consists of 9.7 acres of farmland and wetland in outer southeast Portland. For more information visit www.zengerfarm.org.

Tour de Hives 2012 www.tourdehives.com Organized by Zenger Farm Saturday, August 18 Self-Guided Apiary Tours: 1-4 p.m. Post Event Gathering: 4-6 p.m. at Lucky Lab (915 SE Hawthorne Blvd.) Tickets can be purchased online at a sliding scale of $5-15. Children are free with an adult.

Tags: Keep Portland Weird, Portland beekeeping, Portland DIY, Portland Gardening, Wild Food
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Our dear old friends Rale, Elizabeth and Maya moved away from us to Missoula and we are sad. Rale Sidebottom has the best name of anyone I know and he also sends the best parcels in the mail. He sent me this a while back and I loved it. Not as much …

Our dear old friends Rale, Elizabeth and Maya moved away from us to Missoula and we are sad. Rale Sidebottom has the best name of anyone I know and he also sends the best parcels in the mail. He sent me this a while back and I loved it. Not as much as I love him though.

Friend Food Pt. 5

July 30, 2012 in Food Fermentation, Food Gifts, Homemade Food, Portland DIY, Portland Food Products, Uncategorized

I'm so grateful for my friends near and far -- such a great family of friends in my life. I don't have any friends that don't love food so we eat, drink and are merry a lot and also gift one another with tasty food and drink often. In this installment of friend food you may feel a little jealous. I hope not. I hope that it inspires you to make something yummy and give it to someone you love -- every last bite of it.

My friend Michelle recently moved and she has an enormous rhubarb plant in her yard. She didn't have time to cook with it so she gave me all of it and I chopped it up and made...

My friend Michelle recently moved and she has an enormous rhubarb plant in her yard. She didn't have time to cook with it so she gave me all of it and I chopped it up and made...

Rhubarb syrup! So far we've just had it with seltzer but rhubarb margaritas are in our near future...

Rhubarb syrup! So far we've just had it with seltzer but rhubarb margaritas are in our near future...

My dear old friend Autumn moved to India a little more than a year ago and when she visited us this spring she brought us all of these treats. Lucky.

My dear old friend Autumn moved to India a little more than a year ago and when she visited us this spring she brought us all of these treats. Lucky.

Our friend Anthony grows all sorts of chiles from seed every year and he's kind enough to always give us some. This year he gave us shisito, cherry bomb and aji chile plants and they are happy and healthy in the backyard. Future hot sauce.

Our friend Anthony grows all sorts of chiles from seed every year and he's kind enough to always give us some. This year he gave us shisito, cherry bomb and aji chile plants and they are happy and healthy in the backyard. Future hot sauce.

My King of the Brine friend David Barber of Picklopolis recently gave us a couple bottles of his excellent hot sauce after he got his lovely new tattoo from my boyfriend Tyler at Grizzly Tattoo to commemorate his baby girl. The tattoo -- "Junior Pea…

My King of the Brine friend David Barber of Picklopolis recently gave us a couple bottles of his excellent hot sauce after he got his lovely new tattoo from my boyfriend Tyler at Grizzly Tattoo to commemorate his baby girl. The tattoo -- "Junior Pearl -- mon petit cornichon." Love.

Finally finished bottling the 50 or so bottles of last year's plum cherry wine. It would have been without the cherries if it weren't for my lovely friends and neighbors.

Finally finished bottling the 50 or so bottles of last year's plum cherry wine. It would have been without the cherries if it weren't for my lovely friends and neighbors.

Our friend Nat West dropped off a case of his super tasty hard cider that's now available in all sorts of restaurants and bars around town. Go Nat!

Our friend Nat West dropped off a case of his super tasty hard cider that's now available in all sorts of restaurants and bars around town. Go Nat!

And last but not least our friend Alison and her boyfriend Chris brought us back some tasty candy from Massachusetts. Witches did not make it.

And last but not least our friend Alison and her boyfriend Chris brought us back some tasty candy from Massachusetts. Witches did not make it.

Friend Food Pt. 4Friend Food Pt. 3Friend Food Pt. 2Friend Food Pt. 1

Tags: Home Cooked, Portland DIY, Portland Food Products
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The 2011 Oregon Brewers Festival, photo taken by Timothy Horn.

The 2011 Oregon Brewers Festival, photo taken by Timothy Horn.

2012 Oregon Brewers Festival

July 23, 2012 in Oregon Brewers Festival, Oregon Microbrews, Portland Beer, Portland Beer Festival, Portland Food/Drink Event, Uncategorized

The 25th annual Oregon Brewer's Festival is less than a week away and if you haven't made plans yet to attend I think you should consider it. I'm really looking forward to this year's OBF because there are all sorts of tasty beers that I haven't tried yet on the lineup. This year OBF will host 85 craft breweries from around the country and serve more than 30 styles of beer. The expected attendance is 80,000 so be ready for the madness, 130-plus beers to try and the festival's debut of a sour beer tent if you like the winky beers.

A few facts about this year's Oregon Brewers Festival:

The highest alcohol content beer this year will be Dogfish Head's Positive Contact at 9 percent ABV.

There will be more fruit beers this year -- 21st Amendment's watermelon wheat has been the festival's top seller for years.

There are six breweries bringing organic beers: Bison Brewing Company, Eel River Brewing Company, Fort George Brewery, Hopworks Urban Brewery, Logsdon Farmhouse Ales, Mt. Emily Ale House and Old Market Pub and Brewery.

Here's the gist of the festival straight from the press release:

Better known as the OBF, the festival was the brainchild of Art Larrance, co-founder of Portland Brewing Co. Art had traveled to the original Oktoberfest in Munich and knew what a big beer party was like. His goal was to re-create a similar atmosphere here in Portland and bring attention to the resurgence of microbrews.

Art collaborated with craft beer veterans Dick and Nancy Ponzi of BridgePort Brewing Co. and Kurt & Rob Widmer of Widmer Bros. Brewing Co. to produce the first Oregon Brewers Festival in 1988. Despite the limited number of microbreweries nationwide at the time – or perhaps because of that fact– the festival was overwhelmingly successful and has never looked back.

25th annual Oregon Brewers Festival www.oregonbrewfest.com July 26-29, 2012 Tom McCall Waterfront Park Main entrance at SW Oak Street and Naito Parkway Thursday through Saturday taps are open noon to 9pm; Sunday taps are open noon to 7pm. Admission to the festival is free. In order to drink beer you must purchase a $6 2012 mug. Beer tastes are purchased with $1 tokens. 4 tokens gets you a mug of beer and 1 gets you a taste. Cash only event -- ATMs are on-site. Minors are allowed into the event only if accompanied by a parent.

Tags: Oregon Brewers Festival, Pacific Northwest Beer, Portland Beer, Portland Food Event
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I love this book.

I love this book.

The Art of Living According to Joe Beef

July 16, 2012 in Cookbooks, Food Gifts, Homemade Food, Uncategorized

I'd never heard of Joe Beef until shortly after the Montreal restaurant's cookbook The Art of Living According to Joe Beef came out this fall. The cookbook published by Ten Speed got so much buzz early on that I felt like I had to at least pick it up and see what the talk was about. I knew it had a foreword by David Chang and all sorts of big name, glowing blurbs from Anthony Bourdain, Andrew Zimmern and Alice Waters and wondered if it was as good as they claimed it was.

There are very few cookbooks that I've read cover to cover but a few that I have include Vij's Elegant and Inspired Indian Cuisine, a couple James Beard Cookbooks, At Home on the Range and Wild Fermentation. I'm reading the Joe Beef cookbook essay by essay and recipe by recipe. I'm learning a lot. I love the narrative and voice and how the book goes well beyond the template that most cookbooks follow and gets to the heart of the matter -- why cook and why Joe Beef?

One of my favorite parts so far is the book's third chapter on trains. Joe Beef co-owner Frederic Morin has a deep and loyal love for trains and as a reader you get to take a 17 hour train ride from Montreal to Moncton on "The Ocean" -- the oldest continuously operated train route in North America -- with Joe Beef chef-owners Morin and David McMillan, Joe Beef cookbook writer Meredith Erickson and the book's photographer Jennifer May. They drink from Fred's "traveling-salesman bar kit, complete with bottles of vermouth, gin, Johnny Walker, and Fernet Branca." They listen to Neil Young and eat all sorts of delicious food including Black Forest Cake and Canadian wine. The recipes follow the essays -- "The following recipes are inspired by and meant for train travel..." including Tiny Sausage Links, Chicken Jalfrezi, Beer Cheese and Dining Car Calf Liver.

I've only cooked a couple things from the book so far -- the hot Daube de Joues de Boeuf Chaude (page 246) and the Kale for a Hangover (page 202) and they were both super tasty. I'm looking forward to cooking more and reading more. I hope that future cookbooks follow suit with deeply personal and complicated narrative and essays (and Smorgasbord centerfolds! That's right.) that push the envelope of what a cookbook can be.

Joe Beef's Hot Daube de Joues de Boeuf Chaude over mashed potatoes.

Joe Beef's Hot Daube de Joues de Boeuf Chaude over mashed potatoes.

Before setting it to braise...

Before setting it to braise...

A couple hours later...

A couple hours later...

Joe Beef's potato ricer mashed potatoes.

Joe Beef's potato ricer mashed potatoes.

I didn't have a hangover but Joe Beef's Kale for a Hangover cured me of something I'm sure.

I didn't have a hangover but Joe Beef's Kale for a Hangover cured me of something I'm sure.

The Art of Living According to Joe Beef By Frederic Morin, David McMillan & Meredith Erickson fall 2011 292 pages $40 Ten Speed Press

Tags: Food Writing, Home Cooked, Joe Beef, Joe Beef Cookbook
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Toro Bravo's charcuterie program manager Josh Scofield tying off the just stuffed North African sausage.

Toro Bravo's charcuterie program manager Josh Scofield tying off the just stuffed North African sausage.

For Your Viewing Pleasure Pt. 4

July 09, 2012 in John Gorham, McSweeney's, Portland DIY, Portland Meat, Toro Bravo, Toro Bravo Cookbook, Uncategorized

I don't have time to do a proper blog post today so I'm putting up a snapshot from recipe testing for the Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull (McSweeney's fall 2013). We're full steam ahead with the book and I have a lot of recipes to write this week so I'm going to get back to that. I also have a nasty sunburn to apply aloe to every few hours since Portland summer has finally arrived. Hope you are doing well and getting out and enjoying summer to the fullest. I spent Saturday at the river and Sunday at a lake. Lucky.

www.torobravopdx.com

For Your Viewing Pleasure Pt. 3For Your Viewing Pleasure Pt. 2For Your Viewing Pleasure Pt. 1

Tags: John Gorham, Portland Chefs, Toro Bravo, Toro Bravo Cookbook
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