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Food.Farmer.Earth Newsletter: Birth of a Restaurant

How to Make a Ham and Cheese Croute

Chef David Padberg of the new Raven & Rose restaurant in Portland, Oregon demonstrates how to make his variation of the classic ham and cheese sandwich.

Historic Building Now a Restaurant: Raven & Rose

Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.

One Restaurateur’s View Why Agricultural Sustainability Matters

Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.

Coming Next: Sweet and Savory Pies

  • Tuesday
    Portland baker, Kate McMillan, owner of Lauretta Jeans bakery, demonstrates how to make a chocolate cream pie from scratch. For those who love baking pies, there are many expert tips that McMillan provides for both novice and more experienced pie makers.
  • Wednesday
    From the field of criminology to becoming a restaurateur specializing in sweet and savory pies, it’s been a circuitous path for Sarah Curtis-Fawley, but she (and her partner husband) have established their Pacific Pie Company restaurant in Portland, Oregon. The idea for the restaurant started with her husband after they moved to the States, and he began to miss his meat pies, a staple food in his native Australia. One thing led to another, and now after only a few years of being in business, their restaurant has become a success.
  • Thursday
    Restaurateur Sarah Curtis-Fawley shares the history of where the Australian meat pie originated, and it’s intended purpose. Quite an interesting surprise!

The Weekly Roundup

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