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Hokusei, set to debut this week, is one such eatery set to prioritize the best of Oregon’s bounty. The restaurant’s name—pronounced ho-ku-say—means Northwest in Japanese, and reflects Executive Chef Kaoru Ishii’s efforts to craft traditional Japanese dishes with seasonal offerings from regional farms, ranches, and rivers. The Tokyo native has gathered over two decades of experience perfecting his own take on Japanese cuisine at restaurants around the world, including top kitchens in Japan, Los Angeles (Malibu’s Nobu and Beverly Hill’s Matsuhisa) and San Fransisco (Okuma).
Organic bread
this is the best value and flavored food in PDX, I place it above the Ping-Pok Pok dude
nick kristof on eggs.
and more from the veg site
Anybody use a pressure cooker? I've been reading tons of good stuff about them lately. (For instance, this metafilter thread which makes me feel incomplete for not having one.)
Posting this product link for my future reference. It's the one Nathan Myhrvold recommends.
cardamum in oatmeal, why did i never think of this before!
might have to pay a little more for this granola after sampling it recently. (hey, those end of the aisle deals at whole foods really work.)
sam mason's line of gourmet mayonnaise.
Two fat ladies on the cooking Chanel sat 10 pm / but with commercial interruption this time round.
My bro Ed is setting up a micro brew in Bangor
worlds largest rooftop greenhouse in nycs future.
Total U.S. sales in 2011 topped 347 million cases — some 4 billion bottles, more than a case of wine for every person in America. Estimated retail value: $32.5 billion, according to the Wine Institute, a leading source of U.S. wine information.
Weight watchers recipe cards from the '70's, with commentary.
Miss NYC? Russ and daughters delivers fe overnight. We just got this.
Any chance recipe for famous MB mac&cheese can be posted...?
thanks you...