Local Chefs Share Their Secrets There may not be a more fiercely regionalized and adamantly defended genre of food in America than barbecue. To some, it’s beef with slow and steady applications of sauce. To others, it’s pork, hit with a rub and cooked patiently...
Tucked between amber folds of grain on the sunny east side of Mount Hood is the town of Dufur, Oregon, population 607. For most, it’s a pin prick on a map roughly 15 miles south of The Dalles and the mighty Columbia River. For certain, it offers one of the biggest...
It is generally a good sign with the owner can’t seem to part with his business. Nick Peirano, who started his eponymous Italian restaurant Nick's Italian Cafe in the heart of Oregon wine country in 1977, is generally around, sipping a glass of wine or shooting...
Boise is in the midst of a gentle transformation, one that’s adding a certain artistic identity without pushing out its blue collar charm. Set against rolling foothills, a winding river and a sprawling winegrowing region, the modest city of about 200,000 has become...
This story originally ran in the current winter issue of Sip Northwest, on newsstands now. To subscribe, click here. The popularity of open kitchens is a nod to the fact that we see food as way more than just sustenance. Maybe credit a transparency movement that...
