I’ve done my best to characterize myself as a socially conscious glutton and drunk, rather than a insufferable foodie. But given all my breathless blogging and tweeting about ingredients, cooking, farmers markets (etc.), it may be time to admit I’m the exact type person the new blog Shut Up, Foodies is attempting to skewer: Attention, […]
Patrick Alan Coleman
Posted inCats
PAC for Most Good Writer!
The 2010 Barfly Award nominees were announced late last week, but all you really need to know is that I was nominated for Most Good Writer. Okay, so maybe Erik Henriksen and Matt Davis were also nominated (along with someone named Jay Horton?). Who cares about them! It should be obvious from the outset that […]
Posted inFood and Drink
Easter Sushi
When I think “Easter,” I think “Sushi.” For years I’ve struggled with this odd connection, finding myself alone every Easter brunch beside a woeful revolving sushi train. Thankfully SeriousEats.com heard my prayers and has finally combined one of the greatest joys of the Easter season, with my insatiable desire for sushi. Ladies and gentleman of […]
Posted inFood and Drink
Pitxi According to Chef Martinez
Life cycle of a quail by Chef Martinez Pitxi has enthralled me for some time now. The little cult restaurant, which started its existence in a refurbished dive-bar way the hell out in Sandy, has finally made its way to Northeast Portland (5225 N. Lombard) and is set to open Friday, April 9th. The folks […]
Posted inFood and Drink
Breaking: Who is Kevin Shikami?
Apparently he’s a well-regarded Chicago chef who will soon be opening a new venture, Kin, later this spring in the space previously occupied by Holden’s bistro [524 Northwest 14th]. From the Portland Urban blog: Kevin’s accolades are extensive and include a feature as one of the nations top ten chefs in Food & Wine Magazine […]
Posted inFood and Drink
Make These Pickled Carrots
This last weekend I was cooking some tongue for Sunday dinner lengua tacos. I had everything I needed (masa for fresh hand-made tortillas, garden salsa, limes) except that taqueria staple: pickled carrots. Searching the internet, I was excited to learn how simple is was to pickle veggies. I found two recipes: One, more a marinade […]
Posted inFood and Drink
New Brunches
Seems that there’s been an increase in options for the perpetually brunch starved Portlander. And while I’d like to keep them under my hat so I don’t have to stand in line for hours before wrapping my lips around a Bloody Mary and some poached eggs, I’m feeling generous today. Besides, I left my hat […]
Posted inUnited Federation of Planets
Nimoy: Still a Badass!
We at Blogtown would like to wish a Happy Birthday to Mr. Leonard Nimoy! That’s right, “old Spock” is 76 today in human years, which would make him about 150-something in Vulcan years. (Coincidentally, “hundredfiftysomething” was a little-known failed Star Trek spin-off wherein Spock owned an intergalactic advertising agency with Emmy Award-winner Timothy Busfield. The […]
Posted inFood and Drink
The Saddest Cookbook in the World
On April 23rd, the International Association of Culinary Professionals will be hosting a culinary book fair at the Convention Center—open to the public for the first time this year. The event will feature talks from the likes of Ruth Reichl and Michael Rhulman, and Powell’s will be selling a featured selection of food-centric memoirs, scare-the-crap-out-of-you […]
Posted inDrunk
This Week’s Mercury Food Booze Section: Spring!
This week, we drool over some delicious Spring inspired cocktails from some of Portland’s best bartenders. I love doing this kind of story because I never know what I’m going to get from our local talent. I say I’m looking for springtime cocktails and they look toward their menus and send me (and you) something […]
Posted inUncategorized
Drinking Spring
Seasonal Cocktails from Portland’s Best
Portland’s best bartenders present springtime by the glass.
Posted inFood and Drink
The High Cost of Wings
How’s this for crazy: The U.S. Department of Agriculture shows that chicken wings were wholesaling at 68 cents a pound at the turn of the millennium. But by last year, that price had more than doubled, to $1.47 a pound. That little tidbit comes courtesy a story on NPR today regarding the high price, and […]