by: Erik Wolf

Classic French and Italian techniques are usually the foundation of  any fine chef's approach to food, but Portland's chefs draw inspiration  from cuisines around the globe. Portland's proximity to Asia provides a  major influence. As an example, Portland was one of the first American  cities to introduce bento, Japanese fast food, which remains a popular  lunchtime treat for downtown workers.But chefs who are enamored of the local, seasonal foods  inevitably turn to the first residents of this beautiful region, the  Native Americans. Tribes that lived and traded along the Columbia River  looked to the rippling river and to the rolling hills for their  sustenance. From the river they pulled huge, meaty salmon; from the  hills they brought berries, nuts and roots.Truth be told, the first Americans to visit this region,  Meriwether Lewis and William Clark, disdained salmon, which they  considered a junk fish. Fortunately for those who love the rich taste  of salmon, as well as its proven health benefits, this native,  coral-fleshed fish is found on the menus of the best restaurants in  town.

by: Erik Wolf

Portland, the Rose City, is often referred to as one of the country’s most livable cities. With its green parks, vibrant arts scene, waterfront festivals and friendly residents, it’s no wonder why.

Portland is one of those rare cities that perfectly mixes urban
sophistication--world-class museums, music festivals, incredible book stores and tax-free shopping--with the best of what nature has to offer. Within city limits you’ll find more than 150 miles (240 km) of hiking and biking trails, 37,000 acres (150 sq km) of green parks, and abundant rivers and lakes.

Its location as the gateway to Oregon puts Portland within reach of Oregon’s incredible bounty. As a result, chefs from all over the world continue to abandon top ships from famed New York City hotspots such as Café des Artistes, Union Square Café and Gramercy Tavern, to turn their attention to this beautiful Northwest city that sits on a gold mine of fresh produce, fresh seafood, free-range meats and world-class wine and beer. Daily access to such high-quality goods allows chefs to experiment, using whatever is fresh and available at the moment. And many of them actually go to the source to seek out the best of what the region has to offer.

Vitaly Paley of Paley’s Place restaurant says he used to head out with fellow chefs like Cory Schreiber (Wildwood Restaurant) and Dave Machado (Vindalho, Lauro Kitchen) to find growers and load up on produce. Scott Dolitch of Park Kitchen ventures to areas around Mt. Hood to forage for chanterelles, and Bruce Carey, owner of Bluehour, sometimes brings farm-fresh eggs, complete with brilliantly orange yolks, from his own hens, to use in their dishes.

In the Portland area you can even eat well at a drive-thru. Burgerville has a menu that features hormone-free and antibiotic-free Country Natural Beef burgers, chocolate hazelnut milkshakes (winter only), Walla Walla onion rings (early summer only), sweet potato fries (winter only) and non-meat options such as Gardenburger, whose headquarters also happens to be in Portland, as is Tazo Tea’s.

The Rose City breeds (and attracts) creativity when it comes to its cuisine. Testament to that are its nearly three dozen microbreweries – more than any other metropolitan area in the world. This translates to a huge selection of inventive craft beers, many of which are only available to taste in Portland. Portland also has some amazing coffee, although that fame is sometimes attributed to our neighbors to the north (Seattle and Vancouver). Stumptown, a local favorite, features a friendly staff combined with eclectic décor that will make you want to while away the afternoon with a good book and a cup of your favorite coffee.

Kicking off Portland’s nightlife is a new breed of swank martini bars in Portland’s trendy Pearl District. If you see a Rose Martini on the menu, be sure to try one so you can tell your friend back home that you tried Portland’s signature cocktail.