Amazing review of Wildwood Restaurant & Bar by Downtown Monthly Editor Janet Filips! She hit on all of Wildwood’s great offerings – seasonal food and drink with a warm atmosphere. As we are sad to see that this is the last issue of the Downtown Monthly, we are happy to see this section close with a review of one of Portland’s most well-known and well-loved restaurants.
The Oregonian shares our Watershed Moment.
True to our approach, this strategic article on Steven Smith Teamaker for The Oregonian was well in the works before we even wrote the press release announcing Steven Smith’s return to the tea market.
While we’ve been planting long-term seeds for national media coverage, we were also shaping breaking-news stories for top local media. At Watershed, we believe it’s important to give local writers access to local business stories first. Why you ask? Because often they have a deeper understanding of the people and culture behind locally-based businesses, and that insider perspective can help shape the conversation for future stories.
Great work Leslie! We love your angle. This is a great foundation story to Steven Smith Teamaker, and just the beginning…
Our interest in farmers and the meat they produce dates back to when Watershed Director Lisa Donoughe worked with 5,000 deer farmers in New Zealand to help market their meat in the US – now a fairly common product on restaurant menus. Since that time, we have worked with local farmers, such as Cattail Creek Lamb, to promote their ecologically sound and socially responsible products.
Our active interest in the provenance of meat has spawned a new 2009 event called Livestock. This sister event to Wordstock, is designed to inspire a passionate discussion on killing your dinner. Livestock is being produced in collaboration with Camas Davis, former food editor of Portland Monthly and founder of the Portland Meat Collective.
Patrick Coleman featured Livestock in an article in the October 8th issue of the Portland Mercury. In the article, Watershed Director Lisa Donoughe shares her experience of coming face-to-face with her food.
Livestock is scheduled for November 4th and November 11th from 6:00 p.m. – 8:00 p.m. at the International Culinary School at the Art Institute of Portland. To reserve your tickets please call 503-827-6564.
To view the article online click here.
San Francisco based freelance writer Laura Fraser looked to Watershed for culinary and wine country recommendations when assigned a story on Portland for Frontier Airline’s Wild Blue Yonder magazine. Watershed worked with Laura to craft a story on Portland’s spectacular restaurant scene and Oregon’s beautiful wine country.
Laura uncovers the gems of Portland and Oregon’s wine country in her feature story “Portland in its Prime,” published in the September issue of Wild Blue Yonder.
You can also read this story on Wild Blue Yonder’s website – http://www.gowildblueyonder.com/
Springfield Creamery, the makers of Nancy’s Yogurt, was profiled in the Fall 2009 issue of Food & Drink magazine. Springfield Creamery was the first in the U.S. to introduce yogurt with live acidophilus cultures and is located in Springfield, Oregon.
Check out the profile below by Staci Davidson.
Check out our clients in the August/September issue of Ultimate Northwest. The Country Cat, Mother’s Bistro & Bar, Ten 01, Tabla and Nostrana were all included in the Best Restaurants: Editor’s Picks roundup.
Chef Adam Sappington of The Country Cat was also pictured as winning the 2009 Original Portland Iron Chef competition.
Congratulations to Tabla Mediterranean Bistro for a fabulous review by Food Dude on Portlandfoodanddrink.com!
Gather some insights about chef-farmer relationships, the benefits of buying local and more in this month’s NorthWest Stir Q&A piece between Cattail Creek Lamb Owner John Neumeister and Nostrana Chef Cathy Whims.
