Portland’s Ten 01 and Red Star Tavern & Roast House were both included in Food & Wine’s Cocktails ‘09 book.

Hotel Vintage Plaza and Hotel Monaco Portland were both included in an article on Reuters that featured Travelocity’s 15 green hotel picks that offer low rates during this summer travel season.

105.1 The Buzz Host Sheryl Stewart posted information on “Portland’s Next Top Dog Model” contest on her blog on June 2nd.  Sheryl is one of the judges for this year’s contest that takes place at the Hotel Monaco Portland on Wednesday, June 15th at 6:00 p.m.

Come to the Hotel Monaco and cheer for your favorite contestant and enjoy hors d’oeuvres from Red Star Tavern & Roast House!  A $10 donation is suggested at the door to benefit the Oregon Humane Society.

Check out Sheryl’s blog post here to learn more about the contest!

KGW’s PDXposed visited the 2009 Portland Indie Wine Festival’s Grand Tasting on May 2nd and aired the segment on May 23rd. Check out Host Jon Olson’s interview with PIWF Founder Lisa Donoughe, and if you didn’t make it to the festival this year check out the new venue!

Click here to view the segment!

The June issue of Real Simple featured an article by Hannah Wallace entitled “How to Barter Anything“.  Check out the deal LAD Principal Lisa Donoughe and Lincoln Restaurant Chef Jenn Louis cooked up.

Check out this fantastic article by Kerry Newberry in the May issue of the Oregon Wine Press titled “What Is Indie, Anyway” featuring the Portland Indie Wine Festival.  This same issue also featured an article on the relaunch and redesign of Hotel Vintage Plaza – Portland’s wine themed hotel.

Happy Birthday James Beard!

In honor of Mr. Beard’s birthday, Kim Carlson of Culinate asked a few Portlanders about how he influenced them.

Lisa Donoughe admires Beard for being an “accidental influencer”.

“So few people fail at their dream — in his case, to be an opera singer — and then wind up having a legacy that transforms a culture. It’s so incredible to me that he never set out to have the career he had, it just happened as a default and then he ran with it. What an inspiration!”

Check out the rest of the article here.

Here’s the scenario… It’s been 2 weeks since you’ve been grocery shopping. Your pantry is bare except for some dried pasta and a few onions. Your fridge is empty, except that last cup of yogurt and some hard cheese. Voila!

You’ve got the essentials for a delicious and inexpensive meal that will blow your mind with simplicity and flavor.

This pasta dish came about when Nostrana Chef and Owner Cathy Whims had an abundance of Nancy’s Yogurt sitting in the fridge, and leave it to the James Beard nominated chef to create a dish that sings to the heavens out of a few humble ingredients. The tanginess of the Nancy’s cultured yogurt, contrasted with the sweet carmalized onion, is then bridged together with a hard cheese like parmesan and freshened up with the spring flavor of chives.

Our local back-to-basics, food and farm publication, Edible Portland, loved Whims’ recipe just as much as we did. And after they published it in their Spring issue, blogs like bread & honey discovered how much they loved it too! This is a recipe that once you’ve tried, you will return to it time and time again.

Edible Portland

Eugene Magazine featured a story on Lane County businesses that give to the local community and included Springfield based Nancy’s.  Nancy’s supports the local community through several organizations including Mainstream Housing, KidSports, Eugence Celebration and the Willamette Farm and Food Coalition.