Posts for March, 2014

March 30, 2014

Facestuffer Signing at West Elm

bookandcasesTruth be told, publishing a book is a little nerve-wracking. You have no idea if anyone besides your Mom will like it, or want to buy it, or want to sell it.

It’s a lot of risk, but I’ve been incredibly fortunate with Best Places To Stuff Your Faces because so far quite a few people other than my Mom have liked it, bought it, and are selling it, and not long ago I was thrilled to deliver an inaugural order to West Elm in the Pearl District, which now stocks it!

To celebrate this, plus the onset of Easter, one of the most critical facestuffing days of the year for hardcore brunchers and Cadbury egg lovers, I’ll be doing a signing at West Elm (1201 NW Couch St.) on Saturday, April 5th, from 1-4pm, joined by three of my favorite PDX purveyors of deliciousness—Olympic Provisions will be sampling and selling their famous salami and Sweetheart hams, and Quin Candy Shoppe and Alma Chocolate will be sampling and selling an array of their glorious sweets and chocolates. Come support these wonderful local artisans, get all your Easter basket shopping done in one fell swoop, and celebrate the Facestuffer Guide’s big West Elm leap with me!

March 19, 2014

The Quarterly Report

fricepastrycoconuttartEveryone is always talking about their quarterly reports, so I figured that Under The Table should have one too, except less boring and more delicious.

Thusly, as March nears its finish, I’ve compiled a roundup of 14 tasty new Portland face-stuffing destinations that have opened in the last fiscal quarter, give or take. Run some calculations on how much lunch hour you have today, check the figures in your salad/tamale/cake/martini fund, and go out and make some edible expenditures with your revenue. Or something like that. Read full story »

March 17, 2014

The Grand Budapest Date Night

grandbudapestcollageWes Anderson’s new movie, The Grand Budapest Hotel, debuted last week at Cinema 21 on NW 21st, and pastry fans will savor the brief but enthralling baking scenes set in the kitchen of fictional Mendl’s patisserie.

To help promote the movie, Fox Searchlight Pictures teamed up with St. Honore Bakery, who is producing a rendition of the movie’s gorgeous religieuse pastry, and obviously, this all sets the stage for the ideal date night—dinner (click here for restaurant suggestions), a movie (watch the trailer here, buy tickets here), and a couple of religieuses. But just a note—St. Honore NW closes at 8pm, so either go before the movie, or plan on making the trip up to the Division Street location afterwards, it’s open until 10pm.


Or, if you’re on a DIY movie pastry kick, watch this companion short to The Grand Budapest Hotel, which demonstrates exactly how to create your own at home.

March 12, 2014

Wordcake Weekender: Santa Monica

santamonicablueplateoystersI love all my Wordcake Weekender children, but being born and bred on the California coast, I have to admit that this one holds a special place in my beach-loving heart.

Every time I read it, I want to hop a quick flight, check into the Palihouse (one of the five Best Places to Lay Your Faces recommended in the guide), put on shorts, board a beach cruiser, and head to Blueplate Oysterette for oysters on ice, mini lobster rolls, and a bottle of white Bordeaux. Sigh. Read full story »

March 11, 2014

PPS Boke Bird

bokebirdcollageJudging from the sunbeams, blossoms, and randy squirrels outside my window, pre-spring has sprung, which naturally means the Portland Picnic Society is dreaming and scheming.

A gathering of the picnicerati was called for, but since faux spring can be fickle and none of us are particularly keen on our outdoor get togethers involving full body down suits, waterlogged quilts, and having to drink hot toddies nonstop to keep from freezing (actually, scratch that last one, that one we’re fine with), we played it safe and had our first meetup of the season indoors last week, with KFC and LOL at PPS: Boke Bird. Read full story »

March 10, 2014

Ración, One Year In

racionexteriorsquareWhen Ración chef Anthony Cafiero entered Reed College as a fine arts major, he never thought he’d ultimately be exchanging his metal and woodworking tools for a Cryovac, plancha, & tweezers.

But one year after opening his sleek modernist tapas restaurant in the westernmost section of the Pinot Brasserie/Corazón ruins, Cafiero’s slowly but surely making strides in his quest to enamor Portlanders with avant garde cuisine, one sous-vide egg and hay-smoked maitake at a time.

Last month, I met up with Cafiero at the U-shaped bar that doubles as a front-row seat to the open kitchen action, and talked making lemonade out of the Corazón lemon, the trials and tribulations of having party animal restaurant roommates, pushing culinary envelopes beyond pork belly and pickles, and what happens when you sous vide a Hot Pocket.

Click here to read interview on EaterPDX>>

And if you’ve yet to try Cafiero’s modernist musings, March is your month. In honor of Portland Dining Month, Ración and dozens of its restaurant brethren are offering $29 three-course tasting menus every evening. See all participants and their menus here, then book a sitter/explain to your boss that you can’t work nights for the rest of the month, because you have some serious eating out to do.


March 9, 2014

Oyster Socials Abound

mirakuteioystersThere’s a whole lotta shucking going on this month, & be you a guzzler of beer or bubbles, there’s a sip ‘n slurp event just for you.

First up, Jaret Foster and Mona Johnson of Foster’s Craft Cooking are hosting a very merry Oyster Social at Upright Brewing on Fri. 3.14, from 4:30 to 6pm, with spicy appearances by Marshall’s Haute Sauce and Picklopolis at the condiments bar.

And next week, on Sat. 3.22, from 7-9pm, ENSO winery will be popping corks and hinges at the release of their new Bubbles sparkling wine–$15 gets you a glass of bubbly and three bivalves.

So mark these dates on your March calendars with a little pearl, and brush up on your pronunciation of mignonette.

More info about Beer + Bivalves this way>>

More info about Bubbles + Bivalves this way>>