Neighborhood Notes

Come in out of the rain! Little Green Grocer extends a warm invitation to its Open House on Friday, November 11, 5–7 p.m. Relax with a glass of wine, and enjoy food samplings from little Green Grocer's Winter prepared food menu. Hope to see you there!  

From Charleston to Savannah, Chef Robert Hammond covers the history and cuisine of classic Southern cooking in a cooking class at In Good Taste The Culinary traditions of the American South are both colorful and varied.  A synthesis of regional styles and variations of similar themes, these traditional cooking styles represent several of the oldest, most established regional cuisines in the nation.  This region called the South has little unity whether in terms of geography, historical development, linguistic or cultural traditions. Yet, people from the area are Southerners first with a universal love of family, fellowship and good food. The coastal plains of South Carolina and Georgia, regionally known as the Low Country, are home to one of this country's richest culinary traditions paralleling that of New Orleans. This unique cooking style reflects its origins of English planters, French Huguenots, Gullah and flavors from the West Indies. In an upcoming cooking cla
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It's hard not to be fond of cookies.  There’s nothing like lifting the lid on a cookie jar and seeing a myriad of little treats, ranging from simple sugar cookies marzipan confections to buttery spritz. While cookies are lovely all year round, they are particularly suited to the holidays. You can decorate them, eat them, share them and give them as gifts. They even travel well if they're packaged right. This year, In Good Taste is crazy for cookies. There is a treat -oriented holiday class to fit every appetite. On Sunday, November 23 at 2:00 at the Pearl District location, Ken Hoyt will teach “Cookies!”. His class will include a basic cookie dough that can be turned into a roll, bar, or drop cookie with just a few additions. It also freezes well. He’ll also be preparing Gluten Free Brownies, Super Deluxe Chocolate Bark, and White Chocolate & Toasted Almond Caramel Corn. These cookies are elegantly addictive- and
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Not long ago, we scooped about a special behind-the-scenes event at Nuvrei . Well, the very first event is scheduled for November 22, and it is already half full. We knew this would be one hot ticket! 10 a.m.–noon. Here are the details...        

Puppy love: call yourself an animal lover? We'll drink to that (with you, of course). Vault Martini and Neighborhood Notes have joined forces in hosting Portland's exclusive monthly happy hour for animal lovers. Every last Monday of the month, Vault will donate 15% of event proceeds to our favorite Portland animal non-profit organizations. Happy hour cocktails and food will be offered 5-8:30 p.m. Mark your calendar for Monday, November 24th, when we'll raise our glasses (and forks) to the Pixie Project . Pixie Project facilitates adoption and healthy lifestyles for thousands of dogs and cats each year. Puppy party favors will be given to the first 20 guests. Big thanks to everybody who joined us in October for "Cocktails for Kitties," benefiting the Feral Cat Coalition . Your happy hour donation has contributed to "kitty contraception" citywide. Cheers!
More About Nemo (in photo) Hey there! Nemo here! I am a 5 year old German Shepherd
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December is the most magical and mesmerizing time to visit France. There are Christmas markets throughout the country. The shopping is divine. Storefronts are decked in lights and delicate ribbons for the holidays. There's ice skating in front of Paris' Hotel de Ville. The ski season is beginning to gain steam in the Pyrenees and the Alps. This year, savor the tastes of Paris in Portland in an upcoming cooking class at In Good Taste. Pascal Chureau, executive chef of Lucier and Fenouil, teaches a hands-on class. Students will prepare a series of dishes using seasonal and organic ingredients. Wine pairings are included in the meal. Enjoy the flavors of France in elegant dishes that take advantage of the bountiful produce and vineyards of the Willamette Valley, the fresh offerings of the coast and the fruit harvests of the Hood River. Experience an assimilation of traditional and contemporary culinary styles, while maintaining exceptional techniques and attention to detail. Modernize
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  Sheila Lukins, author of the Silver Palate Cookbook and Celebrate! , teaches a cooking class at In Good Taste featuring recipes from her new book, "Ten" November 20, 2008. Portland, ORE., In 1982, the Silver Palate Cookbook revolutionized the way people thought about cooking. It introduced and reflected America's budding interest in quality cooking. It acquainted cooks with "gourmet" ingredients that were just beginning to appear in markets. Now, Shelia Lukins has done it again. Her newest book, Ten , identifies 32 of the foods people love and crave-passionately and unconditionally. Ten enthusiastically offers the very best recipes for ingredients like steak, burgers, chocolate, pasta, ice cream, shrimp and tomatoes from the height of summer. In an upcoming class at In Good Taste, Sheila demonstrates how to take advantage of these favorite foods in new and tantalizing ways. During class, she will share her favorite cooking and entertaini
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  December kicks off the traditional start to Dungeness crab Season; Chef Dan Brophy shows you how to take advantage of Oregon's bounty The crab season comes but once a year-and Oregon has some of the best crab there is. On December 4th, Chef Dan Brophy creates a six course crab feast in a cooking class at In Good Taste. The menu is designed to highlight crab, and features classic dishes like King Crab with Black Pepper Aioli, Snow Crab with Mignonette Sauce, Dungeness Crab with Classic Cocktail Sauce, Creamy Crab Bisque, and Dungeness Crab Cakes Over Risotto . Complementary wines will be served with the meal. Chef Brophy draws on his background as a chef and tidal specialist, and shares tips for working with fresh crab. The presentation style class includes instruction on how to purchase and cook the delicious crustaceans.  About Dan Brophy Dan Brophy is a Certified Executive Chef and a Certified Culinary Educator. He is an edible inner tidal specialist and has bee
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Chef and cookbook author Julie Sahni unlocks the mystery of Indian food and spices in an upcoming cooking class at In Good Taste November 5, 2008. Portland, ORE., Whether whole or ground, spices such as turmeric, coriander, and cumin are the soul of Indian cooking. Learning how to use the essential spices and herbs for maximum results in every dish requires years of study from the student and a patient instructor. Julie Sahni, chef and cookbook author, demonstrates that she is knowledgeable and attentive in both her cookbooks as well as in her cooking classes.  Her book is classified as a "must have" in the James Beard Library.  In a December 10th class at In Good Taste Cooking School, Julie will share her expertise and the secrets behind Indian cooking.  The class will provide an introduction to Indian cuisine, as well as techniques and valuable tips for infusing oil, making spice rubs, and learning the proper method to create curries. In addition
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