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Movies and Food

Meat Me in Portland: Ox, Laurelhurst Market, and Olympic Provisions

Portland, Oregon might be just a few miles from the Pacific coast and even closer to some of the most fish abundant rivers around, along with being half way across the country from the meat and potatoes heartland. Yet, as is the case for numerous other exciting, major food and drink abundant cities ranging far and wide, coffee to pizza, Portland has a particular forte with meat.

Real, bonafide meat in many forms. Steak. Pork belly. Charcuterie. Foie gras. Salty, fatty, tender cuts of meat, usually in servings more for lumberjacks than ballerinas.

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Portland, of course, doesn’t strike you as a steakhouse town like Chicago or a stock yards town like Kansas City or Fort Worth. Not being a local, I am unaware of any stockyards around the city, but if they do exist, one can imagine they have to be humanely raised and loved as if everything in a “Portlandia” sketch were reality.

Not that Portland is the only city in the country where chefs commonly view bacon as essential a finishing touch to a dish as pepper. This is not a barbeque capital of the U.S., though the likes of Podnah’s Pit are starting to stake out Portland’s power in the genre.

Beef Ribs, Smoked Apple-Jalapeño BBQ Sauce, Pickled Turnips

Beef Ribs, Smoked Apple-Jalapeño BBQ Sauce, Pickled Turnips

This is about two very unique steakhouses that are so much more than just a steakhouse, and a charcuterie maker-restaurant that is almost unanimously considered the runaway leader in its oeuvre. (more…)


Plat du Jour: Friday January 25, 2013: Alfred Hitchcock’s “Scary” Appetite

For some weekend wisdom, here is a fascinating look at the scary appetite of the famed film director, Alfred Hitchcock. His diet almost was as frightening as “The Birds” and “Psycho.” Almost.

For anyone who has seen the recent film “Hitchcock,” with Anthony Hopkins portraying the legendary director, you certainly think several times about how he devours the foie gras tin imported from Paris by the forkful and how those martinis he enjoys at the Hollywood media parties are guzzled down in a single gulp.

And, well, you just look at him, and know that it takes a Falstaff-ian personality and appetite to achieve Hitchcock’s waistline.

The big question– how could you not at least savor that foie gras flown in from Maxim’s in Paris? Since he lived in Los Angeles, Hitchcock would not be pleased at all with California’s foie gras ban. I can only imagine how that would inspire his next film…

On that note, enjoy this last weekend of January and we’ll take a look at New Orleans and Cajun cooking for the Super Bowl next week, along with a unique Denver food neighborhood, and much more from Oregon. Take care everybody!