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Liz Crain

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  • Dumplings Equal Love
  • 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 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
Aug 21, 2018
Ninth Annual Portland Fermentation Festival 2018 -- Two Months Away!
Aug 21, 2018
Aug 21, 2018
Come out and party with us!

Come out and party with us!

Toro Bravo Book Launch Party

September 30, 2013 in Book Event, John Gorham, McSweeney's, Toro Bravo, Toro Bravo Cookbook, Toro Bravo: Stories- R..., Uncategorized

We like to party. You like to party. Come party with us at Toro on Tuesday, Oct. 15th from 5-10pm for the book launch of Toro Bravo: Stories. Recipes. No Bull! There will be food, drinks, music and, of course, books. There's even a show at 8pm up in the Secret Society Ballroom. Here are the details from the announcement...

• Sidra De Nava Tasting by Virtue Cider • Live Music by Get a Life Marching Band • Tapas & Cocktails • Book Signing • Q&A with John and Liz • At 8pm The Century and Thanks will perform upstairs at The Secret Society.

If you didn't get a chance to hear Toro chef-owner John Gorham on OPB's Think Out Loud last Friday here's the link. It's a really great interview.

And we've got more events lined up (tour schedule) for the cookbook including a panel with the Le Pigeon folks this coming Sunday at Wordstock. Maybe we'll see you there?

Toro Bravo cookbook launch party Open to the public Tuesday, Oct. 15th 5-10pm at Toro Bravo www.torobravopdx.com

Tags: Food Event, John Gorham, McSweeney's, Toro Bravo, Toro Bravo Cookbook
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David Reamer, John Gorham and me at Powell's for our Toro Bravo cookbook event. Happy.

David Reamer, John Gorham and me at Powell's for our Toro Bravo cookbook event. Happy.

I Love Powell's

September 23, 2013 in Book Event, Book News, John Gorham, Powell's, Toro Bravo, Toro Bravo Cookbook, Uncategorized, Wordstock

Our first official book event for Toro Bravo: Stories. Recipes. No Bull. was over the weekend at Powell's and it was great! Thanks to everyone who came out for it and to the Powell's folks who made it so great esp. Darcy, Morgan, Gin and Jeremy. If you weren't one of the lucky ones to get a pre-release copy of the book at it (we only had 18 copies and folks entered a raffle to get to buy them) Powell's will be locked and loaded with plenty of copies in a couple weeks.

After the reading. Before the bourbon. Sort of...

After the reading. Before the bourbon. Sort of...

Signing on the dotted lines.

Signing on the dotted lines.

The official launch date for the book isn't until October 15th after all. (And that's the night of the book launch party at Toro from 5-10pm! Open to the public.) This Friday tune into OPB's Think Out Loud if you want to hear us talk about the book. And if you're around the weekend of October 5th we'll be at Wordstock that Sunday doing the same thing. Our incredible publishing house will be there too!

Hope you're doing well & burning the candle on both ends too. Because that means you're living life to the fullest. Love you.

Toro Bravo: Stories. Recipe. No Bull pub. date Oct. 15th $35, McSweeney's Books Buy from Powell's

Upcoming events & tour schedule

Tags: Food Writing, John Gorham, McSweeney's, Powell's, Toro Bravo, Toro Bravo Cookbook
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Got my first advance copy in the mail of the Toro Bravo cookbook!

Got my first advance copy in the mail of the Toro Bravo cookbook!

Toro Bravo Cookbook Events

September 05, 2013 in Book Event, Book News, John Gorham, McSweeney's, Portland Food/Drink Event, Portland Restaurants, Toro Bravo, Toro Bravo Cookbook, Toro Bravo: Stories- R..., Uncategorized

It's real! I got my first advanced copy of Toro Bravo: Stories. Recipes. No Bull and I couldn't be happier about it. Two and a half years in the making and it's finally here! The launch date is October 15th but you can pre-order copies from Powell's, McSweeney's and Amazon now.

We're going to seven cities so far for the book tour this fall -- New York, D.C., Baltimore, San Francisco, Boise, Seattle and Eugene. Below are events that we've already slated in Portland and beyond including the book launch party on Wednesday, October 15th at Toro. I'll keep updating with posts here as we add new events. If you're interested in having us visit for a book event or any sort of media please contact McSweeney's director of publicity Isaac Fitzgerald. You'll like him. He's really nice.

New York City James Beard House dinner + Toro Bravo cookbook previewEssence of Spain: Tapas to Sherry Thursday, Sept. 19th 7pm $130 for members, $170 otherwise Call 212.627.2308 to reserve a seat

Portland Powell's City of Books reading and signing Saturday, Sept. 21st 4pm

Portland Wordstock panel -- On and Off the Menu: PDX Chefs Sunday, October 6th noon John Gorham, Liz Crain, Gabriel Rucker & Meredith Erickson for the Toro Bravo and Le Pigeon cookbooks Moderated by Karen Brooks Wordstock event description: "Two famed Portland chefs. Two books hot off the cutting board! What does it take to convert perfect food from restaurant plate to cookbook page. These panelists are shaken not stirred."

Portland Farmers Market Cookbook Fest PSU Farmers market Sat., Oct. 12th, 9am-1pm

Portland Toro Bravo book launch party at Toro Music. Food. Drinks. Books. Partaaay! Tuesday, Oct. 15th, 5-10pm

San Francisco Omnivore Books on Food Toro Bravo dinner at Contigo + book signing Wednesday, Oct. 23rd Fixed price TBD

Brooklyn Powerhouse Arena book event Tuesday, Nov. 19th 7pm

Mario Batali thinks you should PRE-ORDER THE BOOK!

Toro Bravo according to him:

"These guys make Portland one of the most exciting restaurant cities in the world today." -Mario Batali

One of David L. Reamer's many amazing photographs in Toro Bravo: Stories. Recipes. No Bull.

One of David L. Reamer's many amazing photographs in Toro Bravo: Stories. Recipes. No Bull.

Back of the book with all of the fantastic blurbs from Mario Batali, Cheryl Strayed, Gus Van Sant, Carrie Brownstein, Paul Bertolli and Karen Brooks.

Back of the book with all of the fantastic blurbs from Mario Batali, Cheryl Strayed, Gus Van Sant, Carrie Brownstein, Paul Bertolli and Karen Brooks.

And the beautiful spine. Love!

And the beautiful spine. Love!

Tags: Food Event, Food Writing, John Gorham, McSweeney's, Portland Food Event, Toro Bravo, Toro Bravo Cookbook, Toro Bravo: Stories- Recipes- No Bull-
4 Comments
I've been making this rhubarb syrup the past few years with rhubarb from the front yard and it always turns out great. I mixed it with margaritas and also used it with my new favorite kitchen gadget below.

I've been making this rhubarb syrup the past few years with rhubarb from the front yard and it always turns out great. I mixed it with margaritas and also used it with my new favorite kitchen gadget below.

Yard Fresh Pt. 28

August 22, 2013 in Edible Gardening, Homemade Food, Portland DIY, Portland Gardening, Uncategorized

I'm still enjoying this incredible summer as much as possible (trips to the river, plum wine, dancing, reading, camping and much more) and working less than usual before the Toro Bravo cookbook storm hits. Right now we're in the planning stages for the tour that commences in one short month. (You can pre-order the cookbook now from Powell's and Amazon.) We'll be heading to New York, DC, Baltimore, San Francisco, Seattle, Boise and Eugene this fall for the book! I'll post more details about that soon as well as about the cookbook launch party. For now, save the date for it -- the evening of Tuesday, October 15th at Toro Bravo. If you've never been to a Toro party before expect to stay late and party hard. It's going to be crazy fun.

The garden is growing and in full swing and mostly I'm getting a lot of tomatoes which are my favorite in the summer. I could eat them for just about every meal -- in a scramble for breakfast, sliced with a little salt on toasted bread with mayo for lunch, chips and salsa for a snack, in a sauce or saute for dinner. I never get sick of garden fresh summer tomatoes. I also have pickling cukes, green beans, zucchini, grapes and all the herbs and more going strong now. Life is good.

Here's some of what I've cooked and eaten lately. What have you been happily eating?

I've wanted one of these for awhile and now I finally have one! Fizzy water around the clock. Mostly I just drink it straight up but it was pretty tasty with the rhubarb syrup.

I've wanted one of these for awhile and now I finally have one! Fizzy water around the clock. Mostly I just drink it straight up but it was pretty tasty with the rhubarb syrup.

Harvested the 90 or so softnecks and left it to cure a little too long. Pretty dry but that's ok. I think I'll roast some and store it in oil.

Harvested the 90 or so softnecks and left it to cure a little too long. Pretty dry but that's ok. I think I'll roast some and store it in oil.

Butter lettuce, Choi's white kimchi (homemade), boiled egg, radish, scallions and miso lime vinaigrette. Really good salad.

Butter lettuce, Choi's white kimchi (homemade), boiled egg, radish, scallions and miso lime vinaigrette. Really good salad.

First tomato haul with some of the early Concords.

First tomato haul with some of the early Concords.

River snack. Cottage cheese, tomatoes, salt and pepper. Simple and perfect.

River snack. Cottage cheese, tomatoes, salt and pepper. Simple and perfect.

Late night camping trip bar prep of gingery Bloody Mary mix and margarita mix made with two bags of limes.

Late night camping trip bar prep of gingery Bloody Mary mix and margarita mix made with two bags of limes.

Late night camping trip bar prep of gingery Bloody Mary mix and margarita mix made with two bags of limes.

Late night camping trip bar prep of gingery Bloody Mary mix and margarita mix made with two bags of limes.

Sweet pea tomatoes or, as Kylie likes to call them...TINY TOMATOES!

Sweet pea tomatoes or, as Kylie likes to call them...TINY TOMATOES!

Salame rolls with chipotle, preserved lemon cream cheese and a cornichon topper.

Salame rolls with chipotle, preserved lemon cream cheese and a cornichon topper.

First spicy garlic dills of the season! Many more to come.

First spicy garlic dills of the season! Many more to come.

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Tags: Home Cooked, Portland DIY, Portland Gardening
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In late May I went on an incredible morel hunting camping trip in Washington and collected SIX pounds of morels! This is a morel cream sauce with eggs and rice for breakfast after I got back to town. So good.

In late May I went on an incredible morel hunting camping trip in Washington and collected SIX pounds of morels! This is a morel cream sauce with eggs and rice for breakfast after I got back to town. So good.

Yard Fresh Pt. 27

July 19, 2013 in Book News, Edible Gardening, Food Preservation, Foraged Food, Portland DIY, Portland Gardening, Portland Mushrooms, Uncategorized

I'm really sorry that it's been so long since I've written anything here but I've been crazy busy finishing up two book projects and now I'm shutting down the mind machine a bit for some much needed summer fun. I plan to work as little as possible this summer. I've already been on a trip to Missoula and now I'm off for a week in Maine. After burning the candle on both ends for the past year I have absolutely no guilt about telling my usually very strong work ethic to fuck off.

Even though the Toro Bravo cookbook (you can pre-order it now!) is pretty much out of my hands now and soon to be on press for its fall release I've still been cooking from it. (I'll put together another cooking from the book post again soon too.) I've cooked and eaten a lot of other tasty things lately as well now that the garden is just about in full swing. Lately I've been eating a lot of arugula and greens, sugar snap peas and various herbs and berries from it. I harvested the garlic and it's curing in the utility room. Next up: tomatoes, cukes, chiles, green beans and more. I love summer.

Here's some of what I've cooked and eaten lately...

This is what went into the sauce above the night before -- morels, lemons, garlic, homemade plum wine and cream.

This is what went into the sauce above the night before -- morels, lemons, garlic, homemade plum wine and cream.

With sorrel from the garden and Edelwiess sausages over toast. Yum!

With sorrel from the garden and Edelwiess sausages over toast. Yum!

With sorrel from the garden and Edelwiess sausages over toast. Yum!

With sorrel from the garden and Edelwiess sausages over toast. Yum!

Homemade kimchi rice, egg and cheese never gets old.

Homemade kimchi rice, egg and cheese never gets old.

Baguette sandwich with Freybe salame, tapenade and pickled peppers.

Baguette sandwich with Freybe salame, tapenade and pickled peppers.

Some of the best deviled eggs I've ever made with fish sauce, kimchi, chives, sprinkled with togarashi

Some of the best deviled eggs I've ever made with fish sauce, kimchi, chives, sprinkled with togarashi

Used these spring onions in a bunch of things...

Used these spring onions in a bunch of things...

This year's plum wine! 100 bottles!

This year's plum wine! 100 bottles!

More morel fixings...

More morel fixings...

Not too pretty but very, very tasty.

Not too pretty but very, very tasty.

The end of the arugula...

The end of the arugula...

Arugula hazelnut preserved lemon pesto and my little friend.

Arugula hazelnut preserved lemon pesto and my little friend.

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Tags: Home Cooked, Portland DIY, Portland Gardening
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Walter Green's beauty of a cover.

Walter Green's beauty of a cover.

Toro Bravo Blurbs

June 10, 2013 in Book Event, John Gorham, McSweeney's, Toro Bravo, Toro Bravo Cookbook, Uncategorized

I've been a little cross-eyed with work lately -- both of my current book projects' final deadlines are June 17th, next Monday! -- but I'm not letting the stress kick me especially not when we've been getting the most incredible feedback for the Toro Bravo cookbook (McSweeney's, October 2013) lately. Many of these blurbs below made me cry. I'm not embarrassed to share that. After working on the book for 2 1/2 years getting all of this praise from people I hugely admire, cultural heroes, is tears of joy inducing. I'll let them speak for themselves. The book comes out in October -- so soon now...

"John Gorham is a chef with a unique personality; he is magic. In his book Toro Bravo, he puts all his passion and soul into sharing Spanish cuisine with Americans. I'm certain both professional chefs and home cooks will love it."--Ferran Adrià, head chef at ElBulli

"Having gone to high school in Spain, some of my most vivid food memories are conjured by Spanish flavors. Gorham's dishes are not replicas of those in Barcelona or San Sebastian but their flavor and sensibility are as Spanish as anyone’s. These guys (and their stories) make Portland one of the most exciting restaurant cities in the world today."--Mario Batali

"John Gorham's cookbook is as outrageously delicious as his food, as lively as his restaurant (my second home in Portland), and as personable as he is. It is a shining testament to authentic cooking. Paying homage to the Spanish tradition and expressed in personal terms, John's cooking is entirely unique."--Paul Bertolli

"John Gorham seemingly mind-reads what we want to eat: comfort and craft popping with salty, sweet, spicy flavors. No one better translates Portland's raging gustatory desires and DIY spirit. This book captures the joy of Toro Bravo; all heart, no bull." --Karen Brooks, author of The Mighty Gastropolis

"Here in Portland, Toro Bravo carves an uncommon niche—simultaneously adventurous and comforting. This cookbook, like the restaurant itself, tells the story of one restless spirit's search for home. These are recipes you'll want to both cherish and share." --Carrie Brownstein, creator of Portlandia

"I’ve known John Gorham for over a decade, since I first got to town and he turned me down for a job. Since that fateful rainy morning, we've cooked together, confided in each other, commiserated (read: partied) together, and grown up significantly. Toro Bravo is the greatest expression of who John really is: nostalgic, spirited, brutally honest, fun as hell, and one of Portland's all-around-greatest chefs. The Toro Bravo cookbook captures his vision, ferocity, determination, and hilarity."--Jason French, chef-owner Ned Ludd

"So many of my Portland friends have recommended that I eat at Toro Bravo, over the years, that I couldn't ignore their suggestion. I've loved the restaurant's many ferments, amazing food, and entire aesthetic. In the Toro Bravo cookbook, Chef John Gorham, collaborating with writer Liz Crain, has not only made the flavors of Toro Bravo accessible to home cooks with excellent, easy-to-follow recipes, but shared fascinating stories of his journey to the helm of some of Portland's best restaurants. This book is filled with culinary inspiration."--Sandor Ellix Katz, Wild Fermentation and The Art of Fermentation

"You're gonna love this cookbook. Toro Bravo brought something special to Portland when it opened, and still does: easy-to-love, Spanish-style food in a non-fussy atmosphere."--Stephen Malkmus, Stephen Malkmus and the Jicks

"Toro Bravo is so much more than a cookbook (though it does a damn fine job of being just that). It’s a passionate story of how one great chef found his way by following his heart and trusting his gut. It’s a moving memoir and a gastronomic map. It’s a practical guide and a culinary cri de coeur. It’s the book I’m going to press into everyone's hands." --Cheryl Strayed, author of Wild

"Toro Bravo is the amazing story of a man's life and the building of a great restaurant. I loved it."--Gus Van Sant

“The Toro Bravo cookbook is unique in its storytelling: John’s personal story, the stories of the restaurant's evolution, the stories behind the recipes. Toro Bravo's magic lies in its ability to seamlessly merge the art of cooking with the commerce of dining: these are small plates, with big ideas."--Andrew Zimmern, co-creator and host of Bizarre Foods

Pre-order the book!

Tags: Food Writing, John Gorham, Toro Bravo, Toro Bravo Cookbook
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Bollywood Theater's bhel puri with green and tamarind chutneys.

Bollywood Theater's bhel puri with green and tamarind chutneys.

Taste of the Nation Portland 2013

May 30, 2013 in Portland Chefs, Portland Food/Drink Event, Portland Restaurants, Taste of the Nation, Taste of the Nation Po..., Uncategorized

This year's 26th anniversary Portland Taste of the Nation at McMenamins Crystal Ballroom was incredible as always and rather than type up all of the reasons why I'm going to lay it all out in photos for you. This was the first year Taste was held at the Crystal Ballroom and it's a great venue although next year they should consider cranking up the air. It got a little toasty. If you weren't able to make it please consider attending next year. It costs a pretty penny but 100% of proceeds go toward hunger relief in Oregon. Without further ado...

Biwa's soy cured escolar with shaved beets.

Biwa's soy cured escolar with shaved beets.

Lardo's beautiful porchetta.

Lardo's beautiful porchetta.

Boke Bowl sui mai action

Boke Bowl sui mai action

Craggan hydrating and about to eat a Boke Bowl pork and shrimp sui mai.

Craggan hydrating and about to eat a Boke Bowl pork and shrimp sui mai.

Racion's chicharrons topped with tuna? Ahhh, took too long to post this and can't remember exactly but DO remember they were super tasty.

Racion's chicharrons topped with tuna? Ahhh, took too long to post this and can't remember exactly but DO remember they were super tasty.

View from the balcony an hour or so into this year's Taste of the Nation.

View from the balcony an hour or so into this year's Taste of the Nation.

Our plates of Trigger hot wings and other tasty things with Captured by Porches kolsch.

Our plates of Trigger hot wings and other tasty things with Captured by Porches kolsch.

Anthem Cider's organic hops cider.

Anthem Cider's organic hops cider.

Departure's grilled scallop hand roll with coconut miso.

Departure's grilled scallop hand roll with coconut miso.

St. Jack's not so pretty but delicious chicken liver mousse with port poached prunes.

St. Jack's not so pretty but delicious chicken liver mousse with port poached prunes.

Laurelhurst Market's corned beef tongue reubens with a smoky bourbon cocktail. One of my favorites of the night.

Laurelhurst Market's corned beef tongue reubens with a smoky bourbon cocktail. One of my favorites of the night.

And for dessert, 50 Licks soft serve churros and chocolate ice cream.

And for dessert, 50 Licks soft serve churros and chocolate ice cream.

Stay tuned for next year's Taste of the Nation! Always delicious and always 100 percent to a great cause. www.portlandtaste.org

Tags: Food Event, Portland Chefs, Portland Drink Event, Portland Restaurants, Taste of the Nation
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Heidi Nestler's son Ranmu Fukushima illustrated this image of miso soup for one of her upcoming Japanese cooking classes at the Urban Farm Center.

Heidi Nestler's son Ranmu Fukushima illustrated this image of miso soup for one of her upcoming Japanese cooking classes at the Urban Farm Center.

Heidi Nestler's Cooking Classes at the Urban Farm Center

May 13, 2013 in Portland Cooking Classes, Portland DIY, Portland Japanese Food, The Urban Farm Center, Uncategorized

My friend Heidi Nestler -- who I first meet at this gathering way back when and who has been a part of the Portland Fermentation Festival since day one -- is about to start teaching cooking classes in Portland. The first one sounds great -- it's all about miso soup this Saturday, May 19th from 10:30am to 12:30pm at the Urban Farm Center. The class costs $20 per person and you can sign up for it here. Here's what Heidi has to say about it:

Good miso soup starts with good dashi! We will cover making dashi, the broth that is the base for miso soup, as well as a key ingredient in all Japanese cooking. We will make three different types of dashi. We will experiment with different types of miso and learn how to choose ingredients to put into your soup. We will explore the savory and satisfying world of the traditional Japanese breakfast. Hint: miso soup is at the heart of it. Miso soup is great at breakfast, lunch and dinner. I’ll also show you how to make a clear soup which pairs well with sushi.

For $50 you can hang out all day at the Urban Farm Center, attend Heidi's miso class as well as her Japanese food tasting from 1pm to 2pm (try Japanese breakfast foods and dishes from every class that Heidi plans to offer) and her Japanese sea vegetable cooking class from 3:30pm to 4:30pm. Here's what Heidi says about that one:

Learn to incorporate mineral rich seaweed and kelp dishes into your everyday life. We will learn to make traditional dishes including salads, soups, savory side dishes and condiments to enjoy with rice. We will be using konbu, hijiki, nori, wakame, and more. We will also experiment with adding seaweed to more Western style foods.

In upcoming months Heidi will teach all sorts of affordable cooking classes at the Urban Farm Center including a class on DIY natto, Japanese pickles, dairy ferments and more. I'm not sure which ones I'm going to go to yet but hopefully I'll see you at one. Sign up soon before they fill up!

Heidi Nestler Cooking Classes www.heidinestler.com

Urban Farm Center 3736 SE Harvey St. Milwaukie, Oregon 97222 503.449.2402 www.urbanfarmcenter.com

Tags: Heidi Nestler, Japanese, Portland Cooking Classes, Portland DIY, Portland Japanese Food, Portland Miso, Portland Natto, The Urban Farm Center
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Get tomatoes next Friday grown from seeds that this man, the late Ulisse Edera, grew for years -- 100 year old, tomato seeds that he brought to Portland from Italy. Photo courtesy of Keith Skelton.

Get tomatoes next Friday grown from seeds that this man, the late Ulisse Edera, grew for years -- 100 year old, tomato seeds that he brought to Portland from Italy. Photo courtesy of Keith Skelton.

2nd Annual Ulisse Edera Tomato Sale

May 06, 2013 in Ecotrust, Edible Gardening, Homemade Food, Portland DIY, Portland Gardening, Uncategorized

Want to buy this man's Italian, 100-year-old heirloom seed tomatoes for your garden? Wish granted. Go to HOTLIPS Pizza's 2nd annual, Ulisse Edera Tomato Sale -- a one-day plant sale at its Ecotrust location next Friday, May 17th from 9am-5pm. Each one-gallon tomato plant will be $10 and 100% of sales go to support Opal Creek Ancient Forest Center. Here's more info. pretty much straight from the press release...

HOTLIPS owner, David Yudkin, has saved seeds and propagated these 100 year old tomato plants since meeting the late Ulisse Edera in 1984 in Edera’s garden south of Portland in Milwaukie's Ardenwald neighborhood, where many of Portland’s early Italian truck farms were located.

Born in Canelli, Italy, in August, 1890, Ulisse was an orphan raised by three different families, finally in Colcavagno, Austria, where he attended school. After serving in the Italian Army, Ulisse followed his brother to the US at age 23, hand carrying tomato seeds on the voyage. Ulisse filed citizenship papers at La Grande, Oregon in 1916, and in 1917 joined the US Army. The brothers made weekend visits to the Italian families living in Ardenwald, who farmed and sold produce at the Portland Farmers Market. It was there he met his wife, Daria, and at age 31 Ulisse and Daria were married. In 1925 they built a house on 32nd Avenue in Ardenwald and continued farming on 22 acres then known as Johnson Creek Farms. They both lived in that house the rest of their lives with close Italian neighbors and many friends nearby.

Every inch of Ulisse’s small yard was planted with vegetables and flowers. He grew 200 pounds of garlic every year, drying it and selling it, along with homemade vinegar. A visit with Ulisse always included a taste of his “bagnait” on dried bread with a sip or two of red wine. Visitors left his house without a bag of garden delights picked during their visit. Ulisse died at age 103. Though he had slowed down some, he was still gardening, cooking, preserving foods, hunting mushrooms on Mt. Hood, welcoming visitors and visiting neighbors at that time.

About Opal Creek Ancient Forest Center

Opal Creek Ancient Forest Center, (a private 501(c)3 non-profit), was founded in 1989 as Friends of Opal Creek to gain protection of the Opal Creek watershed for future generations to study and enjoy, a goal we achieved in 1996. Opal Creek Ancient Forest Center maintains and stewards Jawbone Flats, a rejuvenated historic mining town in the heart of the 35,000-acre ancient forest watershed of the Opal Creek Wilderness and Scenic Recreation Area. We are located on the west slope of the Cascade Mountains, one hour east of Salem, Oregon, and approximately two hours from Portland, two and a half from Eugene and three from Bend. Opal Creek’s Mission” “Promoting conservation through educational experiences in wilderness.” www.opalcreek.orgAbout HOTLIPS

Founded in 1984, HOTLIPS is a Portland family-owned business with five pizza restaurants and a line of real fruit soda. Our mission is to preserve culture and celebrate humanity through rich culinary experiences, and by joining others in finding new and sustainable ways of doing business. Currently with 135 on staff, we train our folks to get out and talk about sustainability, ask questions, think of new things. We spend a lot of time teaching, taking our show on the road. We love what we do. www.hotlipspizza.com

2nd Annual Ulisse Edera Tomato Sale Friday, May 17th 9am-5pm at HOTLIPS Pizza @ Ecotrust 721 NW 9th Ave., #150 Portland, Oregon 97209 www.hotlipspizza.com

Tags: Food Event, Hotlips Pizza, Portland DIY, Portland Gardening, Ulisse Edera
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Lucky commenter #4 wins two VIP tickets to this year's Taste of the Nation Portland on Tuesday, May 7th! There are still tickets available to purchase.

Lucky commenter #4 wins two VIP tickets to this year's Taste of the Nation Portland on Tuesday, May 7th! There are still tickets available to purchase.

Winner of Taste of the Nation Portland 2013 Tickets!

May 03, 2013 in Portland Chefs, Portland Food/Drink Event, Portland Restaurants, Portland Wine, Taste of the Nation, Uncategorized

You know who you are lucky #4 commenter. You've won yourself two VIP tickets to this year's Taste of the Nation on Tuesday, May 7th at McMenamins Crystal Hotel & Ballroom! Drop me a line at info at lizcrain dot com with your name and contact info. and I'll pass that along to the organizers who are donating the tickets. Your pair of VIP tickets will be available the night of the event at will call.

Thanks everyone for all of your tasty comments. I hope that some of these businesses come to fruition. As for me, I want a soft pretzel cart in my North Portland neighborhood, near my house, or fuck it, in my driveway with all sorts of homemade mustards and sauces.

For those of you who didn't win tickets there are still tickets available for this year's 26th anniversary Taste of the Nation. It's one of the best food events in town and I highly recommend it. In addition to it being delicious and super fun 100% of proceeds go toward ending local child hunger.

Thanks everyone!

Share Our Strength's Taste of the Nation Tuesday, May 7th, 2013 6:30-9pm McMenamins Crystal Hotel & Ballroom 1332 W Burnside Portland, OR 97205 Tickets $85 and up (order by phone 877.26TASTE or online) www.strength.org/portland

Tags: Food Event, Portland Chefs, Portland Food Event, Portland Restaurants, Taste of the Nation
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