Guy saves his house from the White River flood.
great meal at blue hill nyc last night, i asked for a sub on the tasting menu lamb course "something vegetarian please" 
I was wonder why this had not happened yet....well its in the works.
Local impresarios Mike Thelin (one of the masterminds behind the 2010 IACP Portland conference and the 2010 Eater Awards) and Carrie Welch (who co-created, among other things, the New York City Wine and Food Festival) are the project's founders. According to Thelin and Welch (codename: Thelch), the festival will "tell the story of Oregon bounty" in a SXSW-like atmosphere that will focus the national culinary spotlight (chefs! media! industry peeps!) in on Portland. Early plans are to bring in national and international culinary talent — from Northern Spain, Copenhagen, Brooklyn, and Austin, among other places — in order to "showcase local talent in their rightful spot alongside their international peers," Thelin says. "We would only bring in chefs that highlight local chefs," Welch adds, "and hopefully create opportunities [for them] to create lasting relationships."
Though most food and wine festivals are luxury-focused, the goal for the PDX-based event — official festival name still pending — is to remain inclusive, embracing all of Oregon's culinary history, from Portland food trucks to James Beard's influence to highlighting winemakers and distilleries across the state. "The program will be tailored to the full range of eaters," Thelin says.
The festival's projected debut is scheduled for the fall of 2012, and in the meantime, Thelin and Welch are forming a local programming committee with both PDX- and nationally based advisers, securing sponsors, and seeking a charitable organization as a beneficiary.
Local impresarios Mike Thelin (one of the masterminds behind the 2010 IACP Portland conference and the 2010 Eater Awards) and Carrie Welch (who co-created, among other things, the New York City Wine and Food Festival) are the project's founders. According to Thelin and Welch (codename: Thelch), the festival will "tell the story of Oregon bounty" in a SXSW-like atmosphere that will focus the national culinary spotlight (chefs! media! industry peeps!) in on Portland. Early plans are to bring in national and international culinary talent — from Northern Spain, Copenhagen, Brooklyn, and Austin, among other places — in order to "showcase local talent in their rightful spot alongside their international peers," Thelin says. "We would only bring in chefs that highlight local chefs," Welch adds, "and hopefully create opportunities [for them] to create lasting relationships."
Though most food and wine festivals are luxury-focused, the goal for the PDX-based event — official festival name still pending — is to remain inclusive, embracing all of Oregon's culinary history, from Portland food trucks to James Beard's influence to highlighting winemakers and distilleries across the state. "The program will be tailored to the full range of eaters," Thelin says.
The festival's projected debut is scheduled for the fall of 2012, and in the meantime, Thelin and Welch are forming a local programming committee with both PDX- and nationally based advisers, securing sponsors, and seeking a charitable organization as a beneficiary.
Portland trivia buffs love to offer up the cool fact that we consume more ice cream per capita than any other American city, but our home-town scoop choices have been pretty limited. Kimberly Malek hopes to change that this summer with her new Northeast Alberta ice cream shop, Salt & Straw. The name is an homage to traditional methods of ice cream preparation, featuring pots of cream in a tin pail surrounded by hay and rock salt. While Malek’s team is taking advantage of modern technology that doesn’t require a barn, Salt & Straw will be a “farm-to-cone shop” using home-grown ingredients like Olympic Provisions charcuterie, Rogue Creamery Blue Cheese, and the best of Oregon’s fruits and vegetables. Yes, you read that list correctly.
Featuring creative flavors like Honey Balsamic Strawberry With Cracked Black Pepper, Brown Ale With Bacon, Pear With Blue Cheese, and Mimosa Sorbet, along with pumped-up versions of traditional favorites,
Featuring creative flavors like Honey Balsamic Strawberry With Cracked Black Pepper, Brown Ale With Bacon, Pear With Blue Cheese, and Mimosa Sorbet, along with pumped-up versions of traditional favorites,
Dribble is like twitter for graphic designers, where instead of posting short text messages, people post small images of designs they are working on. Pretty cool even for a non graphic designer lurker.
Elizabeth Wilson
1921-2007
Love you, Mother, still.
A Branch of May
May contain
Bobolinks!
Black on the bottom and white on top, it's the backward blackbird.
There were five in one tree at Calvert Vaux Park, and singing.
The bird is named for it's song, a bubbling ramble of crazy high-pitched, self-harmonizing notes; sounds like electronic music.
Recordings cannot do it justice...
Happy Spring.
May contain
Bobolinks!
Black on the bottom and white on top, it's the backward blackbird.
There were five in one tree at Calvert Vaux Park, and singing.
The bird is named for it's song, a bubbling ramble of crazy high-pitched, self-harmonizing notes; sounds like electronic music.
Recordings cannot do it justice...
Happy Spring.
vogue yarns
weakly world noose
more streamo-o-files.
im not going to suggest either of these are first rate comedies but wet hot american summer, a send up of movies like meatballs, has a minor cult following owing to its cast mostly members of the state comedy troupe among others while easy a, a contemporary take on john hughes type high school comedies has good performances by emma stone, patricia clarkson and stanley tucci.
Maybe there can be collateral benefit of cops infiltrating peaceful demonstrations.
Software engineer Kyle Conroy has compiled a list of how much money you would have today if, for example, instead of spending $5700 on a Apple PowerBook G3 250 when it was released on November 10, 1997 you'd spent that same amount on AAPL stock. The answer? Instead owning of a laptop that's probably worth all of twenty bucks today, you'd own $330,563 of AAPL stock.
Called Land Arts of the American West, the classes take place in a pair of heavy-duty Ford vans or wherever the vans and the camping gear they carry end up stopping during a 7,000-mile, two-month drive that a handful of participants — mostly architecture graduate and undergraduate students, but also artists, art historians and students recruited from other disciplines — make throughout the West.
the horse boy
heard an interview with the father of this boy on the radio yesterday. the boy has autism and the parents have brought their son to work with shamen in australian, africa and mongolia. the shamen say that the qualities this boy has, "autistic" qualities are the very same ones which in their societies would qualify them to be shamen's apprentices.
heard an interview with the father of this boy on the radio yesterday. the boy has autism and the parents have brought their son to work with shamen in australian, africa and mongolia. the shamen say that the qualities this boy has, "autistic" qualities are the very same ones which in their societies would qualify them to be shamen's apprentices.
May Day 2011
“Donald Trump is here tonight but no one is prouder to put this birth certificate to rest than The Donald. Now he can get to focusing on the issues that matter. Like, did we fake the moon landing? What really happened at Roswell? And where are Biggie and Tupac?”
had to eat dinner so went with pan fried crispy leeks, asparagus, ramps in a herb/little neck clam broth.....add panko coated pan fried cod....surf & turf
taste test this am 2 wild organic vs cultivated from a great farmer whom wins this test on other fruits/veggies....wild won today, more grassy
end result w/ ramps, spring chive/onion.....breakfast of champions
end result w/ ramps, spring chive/onion.....breakfast of champions
more bob, jasper, etc.
Paley’s Place Gets Salted
Portland’s own artisan salt expert Mark Bitterman joins Vitaly Paley and team for the next Sustainable Seafood Sunday dinner.
Portland’s own artisan salt expert Mark Bitterman joins Vitaly Paley and team for the next Sustainable Seafood Sunday dinner.
