At this point in the year, you have two options: you can whine about how summer went by too fast, or you can take a look at the calendar and make the most of what’s left of 2019. The way we see it, there are roughly 32 nonwork days left before we ring in 2020. That’s plenty of time to hit the open road and cram in some serious adventure before the earth turns one year older. Bonus: summer’s heat and crowds have dissipated. There’s even preseason powder to hunt. Gas up. It’s time for a road
Was 2019 the year Feast Portland grew up? Eight years after launching as a hip, chef-obsessed alternative to an older food festival model, Feast is now the unquestioned top dog, with events running deep into Sunday night, headline-grabbing dinners scattered throughout the weekend and The Big Feast — the big-tent event formerly known as The Grand Tasting — moving to The Bite of Oregon’s old stomping grounds on the waterfront. Though I didn’t dive as deeply into the festival this year as last, I did stay busy for each of the festival’s four main nights, dipping my
There’s a lot cooking in Orange Coast College’s Culinary Arts department.
The department was awarded exemplary status recently in all four of its certificate programs — Basic Culinary Arts, Advanced Culinary Arts, as well as Basic and Advanced Baking/Pastry by The American Culinary Federation Education Foundation Accrediting Commission.
Along with exemplary status comes a seven-year accreditation renewal for all four programs. The federation’s verdict came after a three-day, on-campus analysis of the kitchen facility’s cleanliness, the curriculum and process of the students in the program.
When asked about the self-study requirement for the accreditation, culinary arts instructor and chef Bill Barber pulled three
Zachary Poole is vice president of Pig ‘N Pancake and co-owner; and owner of 3P Development, LLC. The lifelong Seasider and a member of the Oregon Restaurant Lodging Association’s board of directors, we caught up with him between sessions at the Tuesday, Sept. 17, gathering of the organization at the Seaside Civic and Convention Center.
Q: What do you see as the major challenges facing the restaurant and lodging business today?
Poole: I think that overall, labor and food are our largest costs. And it’s a tight labor market. That’s definitely a concern.
Tucked away in a strip mall on the east side of Third Street, Tomo can be easy to miss. The unassuming sushi restaurant has been a locals’ under-the-radar favorite for years and recently underwent a change in ownership. Portland native Jeremy Letter took over July 1, buying the restaurant from longtime executive chef Emerson Jespersen and family.
What “otter” place is better to celebrate International Sea Otter Awareness Day than the Oregon Coast Aquarium?
On Saturday, Sept. 28, the Aquarium is holding a special event to raise awareness of the vital role sea otters play in nearshore ecosystems. Guests will also have Behind the Scenes access to see the brand new, recently completed sea otter holding facility.
Although they may appear to be a simple ball of fuzz, sea otters are a “keystone” species that maintain the balance of marine ecosystems. By feeding on urchins, sea otters prevent the overgrazing of kelp and enable kelp forests to flourish. Best
OREGON COAST (KOIN) — The Northwest is seeing a big comeback after two lackluster years of albacore tuna fishing. According to the Oregon Department of Fish and Wildlife, the 2019 season has the “highest overall recreational landings ever observed in Oregon.”
The total albacore catch through Sept. 15 is estimated at more than 100,000 fish. Compare that to 2012 (the next best year) when 63,167 recreational albacore were landed.
Pacific City saw some of the best albacore fishing during