Whoa.  We knew the media world was becoming fractured but we didn’t realize magazines like Gourmet were at risk.  Check this out story.

As PR folks we’re all for a DIY culture of getting your story out but how would a world operate without key arbiters of taste having a print platform?  It makes me think about relevancy.  More and more, everyone needs to hone their skills and talents and make sure everything they’re offering is at the center of what someone demands.  If not, even if you’re a brilliant writer and editor like Ruth Reichl, the ads go away, and so do you.

Open Gourmet’s November issue, turn to page 28 and welcome to Portland’s “smoking-hot” restaurant scene. The article recognized several acclaimed Portland restaurants – Sel Gris, Le Pigeon, Beast, Screen Door, The Country Cat, Pok Pok – but Jack Yoss, Executive Chef of Ten 01, opened the article with a bang. One highlight – author Jessica Maxwell describes Jack’s roasted sea scallops with chorizo and peppers as one of the most delicious dishes she’s had!

We had a wonderful time working with editor Joceyln Zuckerman who assigned the story to Jessica and offering our two cents on who would be fantastic to include in the piece. Congrats to all the Portland culinary artists who continue to shine the light on the exciting scene here. ~ Lisa

Check out the article below:

Ten 01 in Gourmet