Rising culinary star Doug Adams was one of Portland’s first ever contestants on Bravo’s “Top Chef,” where he wooed judges with his fried chicken on season 12. Originally from Texas, Adams landed in Portland in 2008 for culinary school, then cooked in high-profile kitchens including Pok Pok and Paley’s Place. Most recently, he was chef de cuisine at Imperial and Portland Penny Diner. His next stop is Bullard, a new restaurant opening in the heart of downtown Portland late this year. In the meantime, he’ll be cooking pop-ups around Portland on a regular basis and sharing the virtues of fried chicken with readers.
Why is Portland’s food and drink scene still the talk of the New York Times?
I think the food scene in PDX is so exciting because of two things: the local ingredients that we have in our backyard and the amazing people that both cook and eat here. The Pacific Northwest attracts folks with a lust for discovery, which comes out in both what the diners expect and how chefs in Portland push boundaries.
Where do you go for a taste of the South in Portland?
What Maya Lovelace is doing at Mae PDX is undeniably special. She tells a story of growing up in the South through her food, and it comes out in every bite. Plus, her biscuits and cornbread are the best I have ever had…so there’s that.
Thoughts on the virtues of fried chicken?
I have a theory about fried chicken: It is everyone’s favorite food. Some people just don’t know it yet. There are so many versions… To me it’s about texture — crunchy outside, juicy inside. You can pair it with spice, or a bright, acidic pickle or mashed potatoes. It goes with everything.
Time for a shift drink: Where do you go?
You can find me at Shift Drinks having a Shiner Bock after dinner service, or Revelry on the east side eating Korean snacks and drinking fortune cookie Soju shots. But, to be honest, I am really enjoying exploring Portland’s “alternative” to cocktails at dispensaries like Serra… no hangover!
