The Sweeney Todd combines bourbon, crème de cacao and a pinch of cayenne for a sweet and smoky cocktail that hits you with heat at the end.

Roasted Brussels sprouts are tossed in a thai-style vinaigrette made with fish sauce, mint, cilantro, & thai chiles. Inspired by Boke Bowl.

Chef Gregory Denton’s Metrovino burgers

Seafood feast from Three Sons Lobster & Fish

Pine State Biscuit’s “The Reggie” (fried chicken, bacon, cheese, and smothered with gravy) sandwich in PDX.

John’s Breakfast, a sunny-side up egg over brown rice with kimchi and vegetables, at Tasty n Sons, a great brunch spot in Portland, OR.

Recreating Portland’s famous Whole Bowl and Tali sauce is easy! Let me show you how!!