CELEBRATING STEVE JONES’ CHEESE BAR
November 17, 2020
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Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
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TOTAL INVENTORY BLOWOUT
November 2, 2020
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The staff had worked together and known each other for many years, and so too had much of the regular customer base. Everybody knew everybody.
Pies in 500 Words
November 5, 2019
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All sentient, gluten-loving human beings older than 16 should possess the ability to make a pie crust from scratch
Kale Salad w/Miso & Pistachios. [Digital exclusive.]
April 29, 2019
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Dig this recipe by Alisha Kryszylowicz. it’s easy: chop it, whisk it, toss it on the kale and you’re in business!
Pan Roasted Mussels w/Saffron, Tomato, and Garlic. Recipe by Cory Schreiber
April 29, 2019
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When a chef opens a restaurant and develops a “signature” menu item, that dish can be a blessing and, sometimes, a curse. Signature dishes are menu items that become symbolic, and are used by the public and/or media to describe
Cultivating the Cuisine of the Pacific Northwest: Feature Interview with Cory Schreiber
April 28, 2019
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CULTIVATING THE CUISINE OF THE PACIFIC NORTHWEST. Contributing writer, journalist, and food historian Heather Arndt-Anderson and publisher Brett Warnock sat down at Brett’s place for coffee talk with legendary Portland chef, Cory Schreiber. The conversation was recorded by Sam Cole,
Pesto Madness
January 25, 2019
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I had a huge genovese basil plant in my garden this summer, and was unable to keep up with it. After pulling out my food processor and letting it languish on the kitchen counter for a week, I finally made
Kitchen Table Dinner Series: One
January 3, 2019
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Rain was coming down in great gusts, so the festivities all took place inside. Er… except for the Weber kettle-bbq I had fired up in the open garage, which was used to roast green chilis and late-season tomatoes. (It was
