David Moir/Bravo
Jamie Tran, the chef and co-owner of The Black Sheep, the Eater 38 restaurant in the southwest where Tran melds her Vietnamese upbringing with French techniques, competes on
Top Chef: Portland with a goal of winning $250,000. Tran already made her mark in Las Vegas with The Black Sheep, which won an Eater Award for Restaurant of the Year.
In Episode Five, “Meet You at the Drive-In,” Tran continues to compete on the show where so far, four chefs were eliminated.
Episode Five starts with a Quickfire Challenge giving the contestants the task of creating a dish paying tribute to the mother figure in their life using roses or rose-flavored ingredients. Tran made mama’s imperial rolls with pork, shrimp, and mushroom topped with rose salt and vinaigrette, a dish similar to one served at The Black Sheep, sans the rose.
Wine + Dine
By Annelise Kelly
After a long year of takeout in front of the TV, a light glimmers at the end of the proverbial tunnel. We can dine out with caveats, of course. And we can dine with people we don’t live with again, with caveats.
While we’re hardly out of the woods, the pendulum is swinging slowly back to a touch of normalcy in the hospitality industry, and many of us are excited to break bread with new faces in new places.
If you’re ready to blow a little of the money you’ve saved on dining, entertainment and travel over the past year, consider celebrating with a visit to one of the many Oregon wineries that offer culinary flair. Imagine settling at a table with a few close, vaccinated friends and reveling in a shared, wine-focused meal.
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Top Chef Portland, Episode 4 (and a Little Bit of 3) Recap: Oh No, Not the Bees! Getting stung in the Gorge. Tom Colicchio (left) with Gabriel Pascuzzi of Stacked Sandwiches and Mama Bird on Episode 4 of Top Chef. IMAGE: David Moir/Bravo. Updated 4:41 PM This week, the chefs are off to the Fruit Loop in the Gorge, where we get comments about the beauty of Oregon and also get to watch them run headlong into low-hanging orchard branches.
Portland seafood restaurateurs weigh in on Seaspiracy documentary They don t take into account the positive examples, the sustainability success stories, says Lyf Gildersleeve, the owner of Portland s Flying Fish Company. Author: Drew Carney Updated: 12:32 PM PDT April 22, 2021
PORTLAND, Ore. Earth Day is today, but this entire week on KGW News at Sunrise, we’ve been talking about ways we can all be more environmentally friendly, from stepping up our recycling game to donating to nonprofits that focus on sustainability.
Today, we turn our attention to something that covers 71% of the Earth.
That something is the ocean, which has actually grabbed a lot of headlines lately, thanks to a controversial documentary that debuted on Netflix just a few weeks ago.
‘Top Chef’ Portland heads outdoors to Hood River Fruit Loop, where chefs battle wind and bees (Episode 4 recap)
Updated 7:06 AM;
Today 7:06 AM
On your mark, get set, go! Chefs including the Portland area s Sara Hauman head off to pick fruit at Mt View Orchard.David Moir/Bravo
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After three weeks spent largely in empty hotels, museums and convention centers (plus last week’s tour of some of Portland’s best West African and Caribbean restaurants), “Top Chef” season finally took advantage of Oregon’s natural beauty Thursday, with cheftestants heading to the northern flank of Mount Hood to cook a savory dish made with fresh-picked fruit.