See some of Portland's premier chefs strutting their stuff like a pack of food driven fashionistas on the web pages of Men's Journal, where besides looking like a bunch of dangerously dapper dishers, the likes of Patrick Miller (50 Plates), Gabe Rucker (Le Pigeon), Andy Ricker (Pok Pok & Ping), who are profiled along with Jesse Skiles (chef at Owen Roe winery) and Scott Dolich (Park Kitchen), share some recipes for kitchen success. I like Dolich's time tested advice about what it takes to be a good cook best: “Get five recipes, literally five recipes, and ride ’em like a pony. Do little riffs on them. Those five recipes can get you through a whole year. There’s a mystique that chefs are always working on the next great thing. The reality is, what I’m doing now isn’t much different from what I was doing 20 years ago, except now I’ve got a bigger bag of tricks.”
Click here to see some serious local flavor!
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Word running through the hardening arteries of many a Portland eater is the news that the kings of cholesterol at Pine State Biscuits are opening a second outpost on NE 22nd and Alberta Street. Grab your Lipitor and get in line! Thanks to @pdxplate for the twitter tip.