
CELEBRATING STEVE JONES’ CHEESE BAR
Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
Cheese Bar, like every small restaurant and cafe, was struck a huge blow in the spring when covid-19 hit and everything shut down.
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.
Come join Kitchen Table staff and contributors of our second issue this Thursday, September 26, from 6:00-9:00 p.m. at the Rose City Book Pub. Shake hands and rub elbows with the makers of the hot new food magazine that is
Dig this recipe by Alisha Kryszylowicz. it’s easy: chop it, whisk it, toss it on the kale and you’re in business!
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. 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,
brett@kitchentablemagazine.com
dave@kitchentablemagazine.com
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