Magazine article Sunset

Food + Memory

Magazine article Sunset

Food + Memory

Article excerpt

I CAN'T remember ever having a single bad meal in Portland. This occurs to me as I'm drinking a first-rate saison made with rose petals from Burnside Brewing Co. and grazing on elk sausage at Feast, the city's annual food festival. Amid the four-day barrage of culinary temptations, two things stood out: the smoky, charcoal-fired paella of squid and Spanish cuttlefish by Barcelona-born chef Jose Chesa that I sampled at his namesake restaurant; and Vitaly Paley's lushly evocative paean to his Russian heritage in the form of a tea service at the new Headwaters (page 14).

[ILLUSTRATION OMITTED]

Childhood food memories have a powerful effect. It's almost impossible to separate the ingredients of a dish from the emotion that it conjures up--and that is exactly how it should be. In fact, that's what inspired the Thanksgiving menu of classics with a spin in this issue (page 81), created by our stellar food team. This being Sunset, "classic" can mean a grilled turkey--trust me, I sampled every single version coming out of the Test Kitchen and I may never roast again--or an ice cream pie redolent with fall flavors. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.