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The English 2 class from Le Cordon Bleu took a trip for the many varieties available. It was a busy and very crowded Tuesday morning after Memorial day. The kitchen is very open so you can see every station of every process of the donuts.

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With giant windows and heavy doors, you can see donuts in the making. Posted on Jby KateAAdams Leave a comment Blue Star: Quality over Quantityīlue Star is a small donuts shop on 13th and Washington St.

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Expatriate, is an engaging, atmospheric and a free wheeling place for drinking and eating. Beast offers a six-course, prix-fixe, and service compris dinner twice nightly Wednesday through Saturday as well as two four-course brunch services every Sunday. She now owns a restaurant called Beast and a cocktail lounge directly across the street called Expartiate. Beast, a 24-seat restaurant where people can chat freely with each other at communal tables. Naomi was born in Corvallis, Oregon and spent her childhood around the stove and hanging out with her mother in the garden. Naomi also appears as a recurring judge on Knife Fight on the Esquire Network. Naomi appeared as a contestant on Top Chef Masters in 2011. She has given several lectures on creativity, including a TedX talk given in 2013. In 2010, Oprah magazine named her one of the Top 10 Women to Watch in the Next Decade, and Marie Claire named her one of the top 16 Women in Business. Food & Wine Magazine recognized her as one of the 10 Best New Chefs in America for 2009. Beast was honored as Restaurant of the Year in 2008 by the Oregonian and chosen as best Brunch by the Willamette Weekly. Locally, Portland Monthly voted Naomi Chef of the Year in 2008. Naomi Pomeroy is definitely a woman to look up to as she was the finalist for the James Beard award in the Pacific North West in 2010, 20. “It would probably be something Colombian, maybe sancocho de costilla, which means beef ribs soup, it has potato, plantain, onion, scallions, cilantro and cassava.” Posted on Jby KateAAdams Leave a comment Bad ass Naomi Pomeroy If you could cook any dish tonight, what would it be?

“From the school, I really like Chef Jorge and Chef Cameron, they have a great leadership and lots of knowledge, and they always find the best way to share it with all of us.”ħ. “An ambassador’s role is to be available for when the chefs or students need help, Also having a positive attitude is important.” I understand that the more involved you are, the more you learn” “Because it gave me an opportunity to work in a kitchen, give me a little bit of experience.

“People should know that we are ambassadors because we want to help and make the school better one way or another.” What is an important piece of information about ambassadors that people should know? “An ambassador volunteers in events, helps chefs, and tutors students.”ģ. ” Extra time, a little bit of effort, desire to do more than the required.” She is in the associates culinary program, came here from Bogota, Colombia and has been here since February, 2014.ġ. I interviewed an ambassador, Camila Hernández to get the scoop on what it takes and what its like to be an ambassador. Their prices are very affordable, ranging from $1.95 for and oyster shooter to the $17.95 10oz Flatiron steak. It was like eating the wings from Buffalo Wild Wings, only in Macaroni and cheese form. I’ve had the buffalo mac, Heavy cream reduction, Frank’s Red Hot hot sauce, celery, and bleu cheese crumbles.

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Their long list of mac and cheese concoctions, old mac, spicy mac, spold mac (a blend of old and spicy), jalapeno and bacon mac, roasted garlic and bacon mac, buffalo mac, tomato garlic pesto mac, green basil mac, and cheddar mac. Expanding from seafood, frog legs, gator bites, chicken, beans and rice, crawfish, jambalaya, salads, soups, pastas. Le Bistro Montage’s menu definitely has a variety of food and drinks to choose from. Montage has become a destination when visiting Portland or just out for the night. Over some years the staff has curated an extensive list of house created craft cocktails, and in 2005 expanded into the back garage with our lounge, La Merde.

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Le Bistro Montage grew larger and added a full bar. The idiosyncratic décor, large, linen-covered communal tables, extensive selection of wine, not so extensive selection of Rainier pounders, tin foil art animals created by the staff to hold leftovers, and impressive menu soon made Le Bistro Montage outgrow its former location and move to the Central Eastside Industrial District under the Morrison Bridge.

Their vision proved to be a success as they were named Willamette Week’s Restaurant of the Year in 1993. Their goal was accomplished when they opened the doors at Le Bistro Montage in 1992 on SE Belmont. Le Bistro Montage founders Jon Beckel and Daris Ray wanted to create a unique environment where everyone could enjoy themselves while having a great meal.

Le bistro montage food cart