Food fans flock to Oregon. Restaurants, bars, chefs, and vintners in Oregon.
The bottles of Freeland Spirits are as distinct as the taste and tale behind their creation. Inspired by the familiar downpour of Oregon rain, the drop-shaped vessels hold an alcoholic pour full of botanicals based in farms and family.
Here at DB, we talk a lot about festivals. Many of them involve standing in line holding plates of minuscule sandwiches or doll-sized fried chicken while of course sipping (sometimes batch) cocktails in every corner of the country. And we’re not complaining.
The Multnomah Whisk{e}y Library, the long awaited cocktail destination from Alan Davis of Produce Row Cafe, is everything you’ve heard it to be. The selection of over 1500 pours from around the world, handpicked by resident whisk(e)y expert, Tommy Klus, is breathtaking, lining a full wall six shelves high. A rolling ladder is used to access it all, bottles of every color and size flooded with a warm yellow light that draws your attention despite the beauty and detail of the entire room. Every gathering around a table is punctuated with plush and leather seating, couches and chairs, tall custom drink trays awaiting your next choice off the extensive menu.
Food and wine festivals can often feel like a Catch-22. On one hand, they’re an awesome way to showcase chefs and restaurants from across the country, drawing higher tourism numbers to a city perhaps lower on the radar. On the other hand, however, tickets for festival events are often unreasonably expensive, asking for hundreds of dollars per person for high-end dinners, and thousands of dollars for an all-access pass, making them feel unrealistic for the average food fan to attend.
When I first went to Firehouse in North Portland, I was only in it for…
The weather was a little unstable during this past weekend’s Northwest Spirits and Mixology Show….
Nestled in the west hills of Portland, the beautiful Multnomah Athletic Club played host last…
The story of self-proclaimed wine geek Scott Wright sounds much like the tales of his peers before him who have dabbled in the world of terroir. On a different path, he began his professional life elsewhere, making his way up the corporate ladder until the pull of vineyards and grapes just became too strong.
I absolutely love supporting food and wine non-profit organizations here on Daily Blender. With Zen…
There are certain benefits to living on the Oregon coast. Stunning views when you are…
Waste, unfortunately, is inevitable in a restaurant. Leftover food is thrown out, packaging is tossed,…