Tag Archives: dining

The District Domestic goes to Portland, OR

Posting will be light for the next couple of days as I head to Portland, OR for a long weekend of culinary indulgence, which hopefully, I can offset with some hiking in the Columbia River Gorge.

I can’t wait to share photos and stories from the trip… Until then, here’s some great links for an adventure surrounded by food in the Pacific Northwest!

For a smorgasbord of information on dining out visit Portland Food & Drink.com.  From reviews to menus to forums, they’ve got it all and with plenty of user comments verifying or denying each post.

Food Carts Portland is just what it sounds like… A blog dedicated to finding and reviewing all the food carts/trucks/stands in the Portland area.

Many say it’s one of the best in the world… Portland Farmer’s Market

Not much you can do about it, but you can’t plan a trip to Portland without checking it 1,000 times… Just try… Weather.com

Serious Eats has a great guide to eating your way through Portland, as does Food and Wine with their guide to 48 hours in Portland.

Any recommendations on places not to be missed?  First dinner on my list is Clyde Common.

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Filed under Food, Outside DC, Restaurants, travel

In Print: Clips from Food Sections

5. – The Boston Globe As Food Prices Rocket, Relief from the Depths “Consumers, squeezed by rising prices on everything from milk to eggs to bread, are finding a rare – and surprising – bargain at the fish counter: The price of lobster is going down.”

4. – The LA Times West Coast Brewers Pick Up the Distilling Sprirt “Ballast Point is one of a handful of craft breweries and former brewers on the West Coast, including pioneer Anchor Brewing in San Francisco and Sub Rosa Spirits in Dundee, Ore., that have taken up distilling. Like Ballast Point, these craft distillers started with a learn-by-doing approach, because aspiring distillers are forbidden by law from experimenting with spirits prior to opening a licensed distillery. (In contrast with beer brewers, who can experiment before they invest in a commercial facility — provided the alcohol isn’t sold.)”

3. – The NY Times A Cocktail Book Renaissance, Too “Greg Boehm was galled when prices of out-of-print cocktail books skyrocketed along with the popularity of cocktails, a familiar gripe of any drink enthusiast who has been ensnared by the anachronistic charm of old bar books.”

2. – The Philadelphia Inquirer Rachel Ray Going to the Dogs with New Pet Food “In the latest expansion of her culinary empire, celebrity chef Rachael Ray has launched a charity-driven line of dog foods based on recipes she has created for her pit bull, Isaboo.”

1. – The Washington Post Light, Without Being Lightweight “During the sultry Washington summers, when the whole world seems to wilt, beer drinkers would be wise to intersperse their brewskis with plenty of water and switch from heavier, high-octane imperial styles to lighter, paler, more refreshing beers. The move to so-called lawn mower beers doesn’t have to mean giving up flavor, however.”

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In Print on Wednesdays: What the Rest of the Food World is Talking About

5. – Boston Globe Local Color “During the rest of the year, they might be passed over – no pun intended – for thick slices of chocolate cake and doughy macaroons. But for a week in the spring when Jewish households must be cleared of all things leavened for Passover, these familiar fruit slices are coveted.”

4. – Dallas Morning News Pillsbury Bake-Off Winner: A million dollar cookie “Carolyn Gurtz, a 59-year-old homemaker from Gaithersburg, Md., captured the $1 million grand prize Tuesday in the 43rd Pillsbury Bake-Off at the Fairmont Dallas Hotel.  Ms. Gurtz’s winning recipe was a simple creation called Double-Delight Peanut Butter Cookies…”

3. – The Denver Post Postmodern Matzo “If you’ve got to eat matzo for eight days, why not revel in the unleavened staple’s culinary potential?”

2. – Washington Post- Meatloaf, Tobacco and Butane “The Post’s food critic offers a peek at the restaurant gripes that flood into his e-mail, voicemail and inbox.”

1. – NY Times What’s for Dinner? The Pollster Wants to Know “IF there’s butter and white wine in your refrigerator and Fig Newtons in the cookie jar, you’re likely to vote for Hillary Clinton. Prefer olive oil, Bear Naked granola and a latte to go? You probably like Barack Obama, too.”

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Vacation Cocktails

lychee.jpgI have to admit, I have stopped ordering cocktails (other than the standby gin and tonic) in the states because they always seem to fall flat of my expectations. Either the ratio of alcohol to mixer is off or the flavor combinations are just wrong. Well, my faith in cocktails is officially restored. While in Bangkok, at the Peninsula we had the most fabulous array of mixed drinks I have had in a long time. Here are some of our favorites…

Another One Please – vodka, smashed strawberries, muddled lime and mint – all served in a rocks glass after being gently smashed together

Lychee Martini – vodka, lychee, and a splash of Cointreau (garnished, of course, with a fresh lychee and served up)

Mai Tai – the perfect proportions of dark and light rum and orange, pineapple and cherry juice. Served nice and tall, just the way it should be!

We ordered a daiquiri, knowing we love the flavors and were delighted when it arrived in a martini glass and contained only fresh lime juice, rum and a splash of simple syrup – none of that frozen slushy business here!

So will the reputation of sub-par cocktails still stand back in the US? I guess I will have to give them another try upon arrival when I get back. Know of a great place for delicious cocktails? Leave a comment and I will check them out!

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In Print on Wednesdays: What the Rest of the Food World is Talking About

5. – NY Times The Gift is in the Mail, and on the Web Looking for the perfect holiday gift for the foodie in your life? Well look no further, this comprehensive guide has everything from Blood Orange Mousse Torte to Bacon Strip Steaks.

4. – Washington Post Better Cured Meat Begins on the Hoof at Home This one is for all you pork and bacon lovers out there. If you think you want to sell artisan bacons, you better start farming the pigs.

3. – Lincoln Journal Star Organic Everywhere, Even Where You Least Expect “There are organic eggs, organic milk, organic butter and yogurt. Organic spaghetti sauce, salsa and even ketchup. Kellogg’s has a line of organic breakfast cereals. You can even buy an entire organic frozen dinner. But what does “organic” mean? And how do consumers know whether the products they’re purchasing are really organic?”

2. – Chicago Tribune Soup Up this Season “Choosing foods — and not just chicken soup — that help reduce inflammation and boost immunity can help keep colds away this winter. Think of it as food as medicine.”

1. – Baltimore Sun OJ for Breakfast: A Look at History Curious as to how orange juice became a breakfast food? Read on.

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In Print on Wednesdays: What the Rest of the Food World is Talking About…

#5 – NY Times Wegmans Sets Standards for Shrimp Determined to help the environment and keep us healthier, Wegmans adopts new regulations for any shrimp sold in their stores.

#4 – The Washington Post Don’t Fear the Egg WhiteTell people that you’re going to use egg whites in their cocktails and one of two things will spring into their minds: a) the image of Rocky Balboa slugging down eight raw eggs before his morning workout or b) salmonella.” Author Jason Wilson admits to not telling his friends what is in the cocktails he makes for them on the grounds that egg white make people squeamish. Check it out for some great cocktail recipes.

#3 – Chicago Tribune Take Out, Take That! In a recent study, 46% of families admitted to just two or three home cooked meals a week. This loooonng article discusses all the reasons to eat at home.

#2 – The London Times Official: Organic is Really Better The biggest study in history of organic food has found that produce grown without herbicides and pesticides has 40% more antioxidants than non-organic fruits and vegetables.

#1 – The San Francisco Chronicle Stock Tips: Chefs offer their do’s and don’ts for making this essential base I need say no more! With fall upon us, what better time is there for soups and stews.

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