While Portland keeps getting recognized as a great food city by the national press, Vancouver is quietly building up an impressive food scene of its own. Some of that growth is homegrown and some it has come as operations in Portland have found their way across the river where, lo and behold, they’ve found there’s also an appreciation for good food and drink.
Cabbage has a long history of being cultivated and consumed in many countries. Cabbage belongs to the cruciferous family, a group of vegetables known for its sulphur-containing compounds and cancer fighting capabilities. A good source of vitamin K and C, cabbage is low in fat and calories and high in fiber. One cup of raw cabbage is less than 50 calories. Phytochemicals in cruciferous vegetables contribute to fighting infections and healing wounds. This may be why the Romans used cabbage as a hangover cure as well as a wound dressing.
Why: Owner Deb Belden, who also owns Farrar’s Bistro, recently opened Sixth Avenue Bistro and is well on her way to establishing another local hit. Sixth Avenue features a modern dining atmosphere and a seasonal menu filled with selections made from fresh, locally-sourced ingredients. Items may be ordered in full and lunch sizes, any time of day, to suit your appetite.
The Day of the Dead is a holiday observed in Mexico and other Latin American countries that celebrates and honors the memory of deceased loved ones. Falling on Nov. 1, just a day after Halloween celebrations, the holiday shares some of the sentiment of Halloween, but it is a very different occasion.
DALLAS — Christina Moros, 41, of Dallas has been eating her grandmother’s Greek chicken and potatoes almost her entire life. She makes it for her children as well, but, of course, it’s never the same as Yiayia’s.
Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our Alaskan vacation, and barely a dozen halibut meals in, we were starting to understand the local devotion to this fish.
Gird your loins, Preeps, because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and wrestling Freddy Krueger in a room full of spitting cobras, you’d happily go 10 rounds with Freddy. Fortunately for us all, souffles fall into the category of “Things That Seem Scary But Then Aren’t Once You Think About It.”