Watershed’s “Wish List” for 2010
Posted Thursday, December 24th, 2009, By: admin
As we prepare for Santa to fill our stockings with foodie delights, the Watershed crew has a few special requests for menus in 2010. What do you want to see more – and less – of in the new year? Add to our wish list, if you’d like!
Lisa:
Love it – Classic Cocktails: Let’s see more amazing complex drinks like the Ramos Gin Fizz. Cafe Nell even offers it with eggs benny.
Leave it – Pork Belly: I loved it in the 90’s… when it was new. How much fatty pork can you put in your belly? I’m over it.
Katie:
Love it - Pho: That’s pronounced “Ph – a” not “Ph – o.”
Leave it – Bacon-hype:Â How this fatty, salty, delicious favorite became a cool 
‘new’ fad boggles my mind. It’s timeless people, get over it. Love it, and move on.
Mike:
Love it – Sourdough pizza crust: I’ll fork over the dough, if you give me a forkful of sourdough! With cheese. And sauce. And maybe some artichoke hearts, olives and bell peppers.
Leave it – Grilled cheese and tomato soup: Who let the hipster in the kitchen? Let’s reserve this childhood staple for mom.
Lota:
Qabli Pulao
Love it – Afghani food: With tens of thousands of Americans in Afghanistan, it’s puzzling that this delicious cuisine has not materialized in Portland’s food cart culture…yet. Qabli Pulao, bring it on!
Leave it – Expensive salads: You think restaurants price gauge on wine? Try $10 for chopped lettuce and dressing. I’ll make it at home for $1.50, thank you.
Stephanie:
Love it – Preserving: As an avid home canner, I love that this trend made a comeback in 2009, with notable chefs and home cooks alike preserving the bountiful Oregon harvest for use in the fall and winter seasons. There’s nothing more delicious on a rainy and stormy December evening than a sweet and juicy pear that conjures up memories of warmer summer days.
Leave it – Eggs: I’ve always thought that trend was cracked.
Jackie:
Love it – Lamb burgers: They’re hard to find on menus, but once you go lamb, you’ll never go baaaah-ck.  Just noticed there’s a Cattail Creek lamb burger at Portland’s new Foster Burger. That’s what I’m talking about.
Leave it – Savory desserts: Keep your marrow in your bones, not in my cream puff.
