First Day of School

Images from Seattle Culinary Academy

Well, I may soon have the solution for what's for dinner for the rest of our lives. Today is the first day of the Fall 2010 quarter, and I am enrolled (and paid!) for the first quarter of six in Seattle Culinary Academy's program. I like the program because it has an emphasis on sustainability. I don't like it because said class starts at 7:30 am. They haven't met the night owl known as Kimberly. Ugh. Apparently I will soon become the morning robin.

In addition to being a student, I will also be teaching Nutrition 150 at North Seattle Community College. I taught that at Seattle Central Community College last Spring, so I'm looking forward to it. It also means that we won't be trying to eke out an income based on freelance writing. To you writers out there, I admire you. I don't know if I have the correct constitution for full-time freelancing.

Speaking of fun opportunities, I am also a CSN Preferred Blogger, which is how Julie D. was able to win her $40 gift from the CSN website. They sell everything from cookware to dining sets. This time, I get to preview some cookware. I was thinking, should I get frying pans (my pans have lost their nonstickiness) or a silicone balloon whisk for mixing in my nonstick saucier?

I'll post more as the student experience gets underway. I'm teaching in two hours, so I should probably start preparing. The first day of class is always interesting. Students file in wondering what the instructor will be like, faculty stagger in beneath hundreds of copies of syllabi and forms wondering how this class will be. Each class -- even if it's the same subject -- responds so differently.

Back to the syllabus!

Registered Dietitians and Gluten-Free

Celiac disease affects about 1 in 133 people in the US (Gluten Intolerance Group, 2010, "Celiac Disease"), and SPINS, a natural products industry information company, reports that the gluten-free segment of the food industry is worth $921 million (2010, "Gluten-Free Sector Still Hot in Tough Times"). Celiac disease is still believed to be widely under-diagnosed, so it is still possible that diagnoses will increase as awareness continues (Gluten Intolerance Group of North America, 2010, "Celiac Disease"). For food service managers, product developers, and health professionals, this shows that the industry is set to grow even more. Registered Dietitians must be at the forefront of the increasing nutritional advice being published on blogs, health websites, and magazine websites in order to ensure that correct information and appropriate support for those following the gluten-free diet is provided.


At the 2010 Northwest Restaurant Association Convention in Seattle, WA, the phrase “gluten-free” was beginning to be murmured on the lips of some of the vendors. One of the guest presenters was the Gluten-Free Girl Shauna James Ahern, a nationally recognized blogger who writes from both the gluten-free consumer’s and the gluten-free chef’s perspective. Throughout her presentation, she repeated the theme that guests are seeking out gluten-free menu items, and the food service establishments that offer gluten-free items often see repeat customers and strong loyalty (James Ahern, 2010). With the food service industry beginning to recognize the importance of the gluten-free market, registered dietitians must become the experts in dealing with gluten-free health and safety information. It is essential that food service establishments provide properly prepared gluten-free items to keep their customers satisfied and safe.

Patients need to be properly educated, and the educators must know about what they teach. Gluten allergies are typically viewed as rare conditions, but statistics suggest otherwise. Additionally, rather than portraying a gluten intolerance as a difficult diet that burdens both the patient and provider, educators should emphasize the foods that can easily be included in the diet. Pam Cureton, RD, LDN (2007) examined the affordability of a gluten-free diet and concluded that while gluten-free substitutes of certain foods, such as pastas and breads can be costly, cost savings exist when foods and menus that are naturally gluten-free are emphasized. Nutrition educators should develop resources that can be provided to patients new to the gluten-free diet, and helpful information to provide a patient include menu suggestions, gluten-free food lists, and sample shopping lists. Menus from local restaurants that offer gluten-free items can also be encouraging and helpful (Cureton, 2007, 76-78).

Gluten free consumers are demanding gluten-free products, and they need to be informed correctly about the products they purchase. The University of Chicago’s Celiac Disease Center reports that gluten free sales increased by $77.8 million from 2004-2005 (“Celiac Disease,” 2010). The 2004 FDA Food Allergen Labeling and Consumer Protection Act mandates that food allergens be listed on ingredients lists, but products labeled before 2006 were not required to be labeled and may still be on grocery shelves. Dietitians in food service and in clinical care settings could increase awareness of gluten-free safe products by having information available to clients and by educating coworkers about gluten free products. The Gluten Intolerance Group (2010) provides resources for health care professionals with links to other organizations and brands that provide gluten-free safe foods. Triumph Dining (2010) provides printed resources on restaurants and products that are safe for celiac disease patients to eat.

Dietitians must be at the forefront of continued research and product development of the gluten free industry. There is increased need for expert information in this time of free blogging and in the rush to produce items to take advantage of this growing industry. It is essential for the safety of celiac and gluten-intolerance patients to recognize safe sources and appropriate information for following the gluten-free diet.


Sources:

Cureton, P. (2007). “The Gluten Free Diet: Can Your Patient Afford It?” (C. R. Parish, Ed.). Accessed 29 April 2010, from http://www.gluten.net/downloads/PracticalGastro/CuretonArticle07.pdf.

FDA website. (2004). “Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282, Title II).” Accessed 29 April 2010, from http://www.fda.gov/food/labelingnutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm.

Gluten Intolerance Group Website. (2010). “Celiac Disease.” Accessed 29 April 2010, at http://www.gluten.net/celiac.php.

Gluten Intolerance Group Website. (2010). “Resources.” Accessed 29 April 2010, at http://www.gluten.net/resources.php.

James Ahern, S. (2010). “Gluten Free Can Have a Home on Your Menu.” Presented at Northwest Foodservice Show 2010, Seattle, WA.

James Ahern, S. (2007). Gluten Free Girl Website. “About.”Accessed 29 April 2010, from http://glutenfreegirlabout.blogspot.com/.

SPINS Website. (2009). “Gluten Free Sector Still Hot in Tough Times.” Retrieved 29 April 2010, at http://www.spins.com/news/03.31.09_Gluten_Free.php.

Triumph Dining Website. Accessed 29 April 2010, at http://www.triumphdining.com/.

University of Chicago Celiac Disease Center. (2005). “Celiac Disease Facts and Figures.” Accessed 29 April 2010, at http://www.uchospitals.edu/pdf/uch_007937.pdf.

Weekend trip to Vancouver is worth the drive!

Vancouver, British Columbia, is only three hours from Seattle. Well, three hours plus the wait at the Peace Gate border crossing. Remember your passport so it doesn’t become a really long day of driving for you. It’s well-worth the drive, and since it’s relatively close, you could visit Vancouver for just a day or for a short weekend.

When you go, be sure to visit some of the non-chain restaurants in the city. There are many good Asian restaurants, but there are also boutique cafes and small eateries that usually get missed by the tourists. Look them up, and ask your hosts (if you stay overnight) where they like eating. Then make sure the places they mention are not chains.

When I was there in July, I stayed near the Convention Center. Take some time to visit the Center because it offers beautiful views. The Olympic Torchlight was established there, too, so go up to the fountain where the torch now stands.

For a quick bite while you’re near the Convention Center visit Caffe Artigiano. They offer sandwiches, paninis, and decent espresso drinks. They feature a local roaster, so their coffee beans are fresh and oily. The coffee is bright and strong.

I usually think of Ramen noodles as a cheap and salty experience, but Ezogiku Noodle Cafe on Robson was a delicious alternative. For dinner, which only cost about $7, you are given an extra large soup bowl laden with noodles, flavorful broth, and meat or vegetables. You probably shouldn’t eat one bowl alone, but too soon, you’ll find that the bowl is empty and you’re contemplating picking up the bowl and sipping the broth. Ask the servers for explanations about the different flavors and broth. The Gyoza are also tasty and served steaming hot.

Chocolate is my obsession, and I revel whenever I find a small chocolate shop. Mink more than met my expectations by offering drinking chocolate as well as several bars and bites of handmade chocolates. My friend and I decided to split an order for drinking chocolate, and it is well we did. We were given ten ounces of drinking chocolate divided between two cups for just a few dollars. Wow. It took us the better part of half an hour to sip and dip our spoons into the luscious liquid.

Pulled noodles are also a delicious way to fill your stomach. These noodles are handmade and pulled in front of customers, and they are dropped into boiling pots of water. This particular pulled noodle house is small and nondescript, but the food was satisfying and authentic. The servers don’t rush over to welcome you as you seat yourself, but they’re polite and prompt. If you’re looking for a romantic or high-class night, seek out a higher-end restaurant, but if you’re looking for a bowl of hot, freshly made noodle soup, Sha Lin Noodle House meets the demand.

Vancouver offers so much great shopping, too. Brand name stores are sprinkled all over Robson and the Gastown neighborhoods, and among them are smaller boutiques and specialty stores. If you have the time, stop into the BC Museum, which offers traveling exhibits and stunning art. Outside the museum you can often find spontaneous art occurring on the steps.




Vancouver is a relatively short drive from Seattle and offers a world of activity and some culture. You can absorb yourself in Canadian, Royal colony, and Pacific Northwestern culture easily. If you have visited Vancouver, what did you enjoy?

Rouxbe's Lifetime Memberships Discontinue Wednesday, Sept 15th!

As of midnight on Wednesday, September 15th, Rouxbe Online Cooking School will no longer offer Lifetime Memberships. This incredible deal is open to you, my reader, for 24 more hours as of this writing.

Why should you get a membership to Rouxbe? Because not everyone needs to attend a full-time culinary program like I have chosen to do. You may want to learn a few techniques or try a new idea, but culinary school isn't in your future. Maybe you'd like to take cooking classes at a kitchen store, but you don't have the time or you want to learn other techniques that aren't being offered. Rouxbe is definitely for you. Whether you're trying to figure out which cut of beef is best for your meal (see below) or figure out how to hold your new knife correctly, Rouxbe might be just want you're looking for.

Premium Beef Cuts for Steak

If cooking school is out of reach, but you still want to get some lessons in the privacy of your own kitchen, then give Rouxbe a try. If you've already tried it and love it, then consider the Lifetime Membership before it's too late.

Here's what Rouxbe says about its membership package:

It's your last chance to upgrade to Lifetime Membership -- and save $150 off the regular price.


Upgrade by Wednesday, September 15th and you will lock-in a lifetime of cooking classes and instruction.


As Rouxbe enters its fifth year of operation we have users in over 200 countries, partnerships with leading companies such as Visa and Allrecipes, and almost 1,000 instructional cooking videos (with many more in development). As we begin our next five years and prepare to release some exciting new products, we've decided to stop selling new Lifetime Memberships.


As an Annual Member, we are offering you a $150 discount off the standard price of a Lifetime Membership. This discount covers the $99 you paid for your Annual Membership plus an additional $50 savings.


Use the promotional code LAST150 on the checkout page to take advantage of this one-time offer.


Why upgrade to a Lifetime Membership?


Best Value. Get a lifetime of learning at the Rouxbe Cooking School for less than the price of just one traditional cooking class.


No Recurring Charges. Avoid recurring charges on your credit card with just one simple payment.


Lifetime Learning. We release new lessons every month. Don't miss the upcoming lessons on marinating, grains, using spices, soup making, baking, plating, roasting -- and many more.


- The Rouxbe Cooking School


P.S. Don't forget to enter the promotional code LAST150 when you check out. We don't want you to miss the savings!

How to Host a Tea Party

A tea party can be a fun way to celebrate special occasions or just getting friends together for a fun gathering. You can find tea houses serving afternoon tea in several cities across the United States, but you can host a fun tea highlighted with delicious party and finger foods in your own home.


The Joy of Baking points out that taking "afternoon tea" was often reserved for the aristocracy, whereas "high tea" is more like a supper meal at the end of the day eaten by the working class. High tea is typically more substantial than "afternoon" or "low" tea, and it often includes meat or fish. Most images about tea parties represent the fancier "afternoon tea" which feature lighter sandwiches and small finger foods. There is no set menu, and it can be based on your personal preferences, party budget, and daring in the kitchen. If you know your guests well, try to also consider their tastes and food preferences, such as considering items for vegetarians and for those with food allergies.

The Joy of Baking emphasizes that tea is the center of the occasion, and it should be served in a tea pot. Proper brewing techniques should be followed, and the type of tea you select determines how to brew it. Loose-leaf tea is the typical tea of choice, and you can find tea available for bulk purchase in many local stores. Tea Class gives an extensive perspective of tea history and proper brewing techniques for various types of tea. Black tea, like English Breakfast and Earl Grey, which are typically served at tea parties, typically take three to five minutes of steeping in boiling water. Keep your tea hot while steeping by wrapping the tea pot in a towel, and strain out the tea leaves when pouring the tea into cups.

Depending on your bravery in the kitchen, you can make all of the finger foods you intend to serve at the tea party. Choose two or three different items to serve, depending on the size of your party. If you choose too many items, you will probably fatigue before finishing cooking and assembling your finger foods. Sandwiches and scones are the most common items served, and you can find recipes on searchable recipe databases. The Joy of Baking provides specific guidelines for sandwich assembly, and these include slicing the bread extra thin and trimming the crusts from the bread. You can also cut out the sandwich bites using shaped cookie cutters to make the sandwiches more elegant. Scones should also be cut out and should be dainty in size. Popular sandwich flavors include cucumber and butter, curried chicken, and ham and cheese. Scone flavors can be plain butter, Devonshire cream, and herb. Offer butter, whipped cream, and preserves to top the scones.

Many grocery stores have generous bakery and deli areas that offer a variety of foods from which you can create a gourmet tea party without as much time in the kitchen. The Food Network is an extensive resource for reviewing gourmet menu inspiration that you can take with you when you shop for your party. The deli section usually provides assembled sandwiches, which you can slice into dainty portions. In addition, the freezer section often will carry mini quiches, mini egg rolls, and other small bites. Any food will qualify, and you can slice portions into sizes that you want to serve. The bakery section often provides scones, muffins, and dessert items which you can make gourmet by serving them with fancy preserves and jellies.

Now that you have considered the types of foods you want to provide, you should decide how much you intend to serve. If the time of the party overlaps with a meal time, you should assume that guests will eat more than if you are serving it as a snack between meal times. The Food Network encourages you to estimate four to six pieces per person for snacks or up to twelve pieces per person for a meal. You can also estimate serving two or three cups of tea per person.

Sources:
Tea Class

Joy of Baking

Food Network

Metabolic Syndrome

Belly fat can have serious health effects. Abdominal overweight, increased cholesterol, high blood sugar and inflammation are part of a condition called metabolic syndrome. When an individual appears to have metabolic syndrome, he has an increased risk of developing heart disease, diabetes, hypertension and stroke. Controlling the diet is one of the treatments for addressing metabolic syndrome, and wheat has come under some scrutiny for its role in weight management.


The American Heart Association website explains that metabolic syndrome is actually a group of conditions that can increase an individual's health risks. These conditions include increased blood triglycerides, higher LDL "bad" cholesterol, lower HDL "good" cholesterol, elevated blood pressure, abdominal obesity, insulin resistance, glucose insensitivity, elevated C-reactive protein, and increased fibrinogen plasminogen activator inhibitor in the blood. When these conditions exist, health risks for developing cardiovascular disease, stroke, vascular disease, and diabetes increase. The American Heart Association website reports that 50 million Americans are believed to have metabolic syndrome.

The Harvard Medical School Family Health Guide links obesity with increased blood triglycerides and cholesterol. Excess body weight increases your risk for various health conditions in addition to metabolic syndrome, including fatty liver, osteoarthritis, cancer and depression. When excess weight is carried around your abdominal, your health risks increase even more. Fat that gathers on top of your abdominal muscles behaves like fat on the rest of your body, but fat that accumulates between your organs inside the abdomen can be problematic. This fat increases the load of free fatty acids on the liver, and the fatty acids can accumulate in the pancreas and around the heart. This can cause organ problems, including heart dysfunctions. Treatment for this type of belly fat includes weight loss and changes to the diet.

Researchers at the Madras Diabetes Research Foundation discovered that there is a positive correlation between refined grain consumption and the occurrence of conditions of metabolic syndrome. They found that higher intake of refined carbohydrates was associated with increased insulin resistance. This could lead to the development of pre-diabetes and diabetes, a condition of insulin resistance or insensitivity. Refined carbohydrates are often derived from wheat-based products, such as refined flour, white bread, cookies, cakes, and snacks. By this study, it would seem that wheat plays a role in the occurrence of metabolic syndrome.

The Dietary Guidelines for Americans show that carbohydrates provide 45 to 65 percent of your daily caloric intake in a healthy diet. Wheat is a primary source of carbohydrates, an important nutrient used by the body to obtain glucose. While wheat is not directly responsible for overweight and obesity, the amount and type of wheat you eat affects your weight. You should choose wheat in its most whole-grain form, where the whole wheat kernel has been preserved during processing. Whole grain wheat provides vitamins and minerals that are commonly removed during the refining process, because they occur in the germ of the wheat kernel. Refined grains are required to be fortified with the nutrients removed, but they still offer less nutritional benefit than a whole grain.

Researchers in the American Journal of Clinical Nutrition found that a diet that emphasized whole grains and low calories decreased the risk of metabolic syndrome more than a diet that simply encouraged low caloric intake. They explained that body weight, abdominal circumference, and body fat composition decreased significantly in the study group eating whole grains. C-reactive protein decreased in the whole grain group, but it was unchanged in the refined grain group. Additionally, dietary magnesium and fiber were increased in the whole grain group. As a result, risk of cardiovascular disease decreased by following a low-calorie diet, but the benefits improved when the diet was comprised of whole-grains.


References:


American Journal of Clinical Nutrition: Katcher, et al: Effects of a whole-grain enriched hypocaloric diet...

American Heart Association: Metabolic Syndrome

Metabolism: Radhika, et al: Refined grain consumption

Harved Medical School Family Health Guide: Abdominal obesity and your health

Dietary Guidelines for Americans, 2005: Adequate nutrients within calorie needs: Table 2 Comparison of selected nutrients

Rouxbe Online Cooking School

Rouxbe Online Cooking School & Video Recipes

Rouxbe, pronounced roo-bee, Online Cooking School could be for your, if you don't need a culinary degree but would love to hone your knife skills. Rouxbe offers high quality, close-up instructional videos designed to teach you a specific skill. The program offers lessons on cooking fundamentals, and it's a great way for novice cooks to become comfortable behind the stove and for experienced cooks to fill in gaps and learn new skills.

Paul Bloom, CEO of Rouxbe Online Cooking School, is a foodie in his own right. An engineer and businessman, gourmet food is close to his heart. His wife is a pastry chef from Le Cordon Bleu. He is the face to the cooking school's chefs who are working hard to finish the courses you would learn in a traditional in-class setting. Although you can't earn a degree from this school, several culinary programs across the nation have begun licensing some of the videos to provide in-depth training.

This subscription program takes a culinary school's curriculum and makes short videos teaching the skills you would develop in school. If you want to learn to cook, you should watch these videos rather than downloading a complicated recipe. There are over 1000 videos online, and the curriculum is still growing.

Bloom indicates his map manager on his phone. "You can't learn to drive by staring at a map. You can't learn to cook by staring at a recipe."

The founding chefs, from Vancouver, BC, were surprised by their friends who just wanted to learn how to cook. Instead of driving themselves nuts going from kitchen to kitchen, they decided to create these online videos. Rouxbe has partnered with the Northwest Culinary Academy to build out its curriculum, and the work has paid off. You will definitely learn some new tricks and tips from these videos.

The lessons are taught like an online curriculum. There is a course overview, learning objectives, and a quiz. Don't worry. You can't fail cooking school. There is also a place to submit questions and provide feedback. The videos are not designed for couch cooks, those who read recipes for entertainment, but it is designed for cooks who would like to hone their skills.

If you'd like to preview the curriculum, then click here for a complementary two-week subscription.

Rouxbe's videos are also formatted for Apple's iPad, so you can take your videos into the kitchen.

Is Culinary School a Scam?

I have connected with a prominent and opinionated food writer in Seattle, and I enjoy our discussions. Ronald Holden is not new to Seattle's food community, and he writes for Crosscut and his own blog, Cornichon. He's surly, but he knows good food. We went to La Taberna del Alabardero, sipped some sangria together, and matched wits about recent writings. 


Because I'm going to culinary school, we discussed the benefits or harm done in school. Is it worth going? What are the benefits? How does the potential employment weigh against the costs of schooling? How else should one get into the industry?


Ronald recently posted a blog about culinary school. It's well-written but critical. School should not take the place of hands-on experience, and even graduates of these programs must look to low-wage jobs to which they could be hired even without culinary school. And some programs may just be an elaborate scam to take your money.


To add fuel to Ronald's argument, Frontline recently covered the high costs of college that lack the balance of a high paying job resultant of the degree earned. College, Inc. shows that some college programs even lack the accreditation for the degrees they're offering. Some students of certain programs even found that they have become thousands of dollars in debt for a program that does not enable them to get higher paying jobs. 


However, I've seen a few food management jobs that prefer individuals with culinary degrees. I have also felt that my "lack" of chef credentials and schooling have affected my ability to move into the culinary world. While I value working from dishwasher to line cook, I don't have plans to use my degree in a completely conventional way. 


Because I like to be educated about my career ideas, I asked members of the Food and Culinary Professionals subgroup of the American Dietetic Association about their thoughts regarding culinary school. Here are a few of the responses I received. 

"Students considering culinary school should do their homework: What training do the instructors have? Where do the students do their internships? How much help does the school offer after graduation? Where are graduates working? Culinary school is where you learn to use a knife, memorize the mother sauces and get comfortable with the rhythm of the kitchen. No one graduates from culinary school with the title of "chef." Sure, graduating from Johnson and Wales or CIA is like graduating from Harvard or Yale. But even that only takes you so far." 

Sharon Salomon, M.S., R.D.

"School is good and you can network - but it is a long road to the top and you might not make it - the talents of chef require much more than cooking - you have to be able to work well with people, work well under pressure and turn out top notch stuff quickly, proficiently and under pressure. I would liken that to playing a violin! But with that said - there is a lot you can do in foodservice and although the market is tight right now there are always opportunities in that field. If you love cooking it is a wonderful career."

Judy Doherty, PC II

"I am actually a huge fan of the 2-year certificate programs at colleges.  1) they are affordable (especially in California at $13 per unit), 2) kids can work and go to school (most classes are the 4-day per week class; however, it's not all day), 3) students are exposed to other programs vs just culinary--it's a draw for students to explore the Foodservice Supervisor program or go onto a 4-yr and become a Registered Dietitian, and last 4) the pace is slower and takes longer, but perhaps they will graduate with work experience.  Through university programs, like Johnson & Wales, students complete an Externship which helps get them a job after, as well."  

Wendy Jo Peterson, MS, RD

Is culinary school the best plan for you? Maybe. It depends on what you want to do with your training. And, apparently, you should keep your night job.

Go north to Leavenworth to enjoy South

Leavenworth trips to our family are steeped in tradition. We accompany our parents for a day of antique shopping, ice cream eating, and splashing around in Icicle River. Last time we went to Leavenworth, we actually camped with friends from REI. And we didn't eat at a German restaurant. We had south-of-the-border food.

Tucked along a back street in Leavenworth is South, a restaurant that has received praise from Leslie Kelly, a well-respected food writer from Seattle. I was heartened when I saw that. So we walked in. We ate the Vegetarian Poblano Relleno, and at first, we were a little unsure. The bar was really busy, but most of the guests looked like tourists. We took our food to go.

When we sat down to eat, we opened the treasure box of food. It was absolutely worth the drive. The Relleno was moist, fluffy, and light. It was slightly sweet but with a zippy punch. Even though the portion wasn't large, it was filling and satisfying. Since we got it to go, there isn't much I can say about the service, but the bartender was nice while we sat waiting for our meal.

We're definitely going to sit down for dinner next time. Since it was so busy, I would probably call ahead to get my name on the list or to make a reservation. We're looking forward to our next trip, and now we have a favorite restaurant to visit.

If you go:
South Food and Drink
913 Front St.
Leavenworth
509-888-HEAT
http://www.southleavenworth.com/

Portland has distinctive Northwest food identity

Portland, OR, is somewhat of a sister-city to Seattle, but it is distinctive in its presence in the Pacific Northwest. We decided to check out this city for our annual trip, and we enjoyed the city immensely. As with our trip to Spokane, I created an itinerary for us to experience well-known Portland hubs and to seek out some lesser-known treasures. Several friends are from or have visited Portland, so this is a collaboration of suggestions, tourists' websites, and guidebooks. 

On our first day, we arrived in Portland just in time for lunch. We beelined to Pok Pok, a popular Thai restaurant. We enjoyed the fish sauce chicken wings and an herbal noodle salad. It was absolutely delicious. The crispy chicken was not even slightly greasy, and the lunch was incredibly satisfying. 

Then we headed to Stumptown Coffee to see if Portland's own roaster could supply as good a coffee as the extension shops in Seattle. It did not disappoint. The latte was frothy and potent with espresso. The cafe was open and sparsely decorated. But you shouldn't go to a coffee shop for its wallpaper. It should still always be about the coffee or lattes. 

For dinner we ate at Chez Machin, a creperie that served gluten-free crepes. We enjoyed a lemon and berries crepe and a summery vegetable crepe. Both were tender and moist, and the sweet berries were balanced with the tart lemon in a most enjoyable way. The tables and walls were decorated in a casual style, and guests seated themselves at small wicker tables. The menu offered a generous selection of crepes and other smaller items to satisfy your hunger. 

We stayed at Forest Springs Bed and Breakfast, and the primary innkeeper had been a pastry chef in his previous life. As a result, he made the most delicious spoonbread that I've had. Fluffy but filling it was lightly sweet with corn, spinach, and Feta cheese. Because of Josh's food allergies, we didn't get scones, but the fresh fruit starters that he prepared for us each day wiped away any longing for pastries.

On our second day, we ate lunch at Deschutes Brewery. Among other things, it was one of the restaurants listed as offering gluten-free burgers. So we trekked down there to see what their menu offered. Although the efforts were valiant, Deschutes should probably do a little more research about gluten-free bread options. The head baker later contacted me to let me know that the bread served on that particular day was a substitute to their usual fare, but since in food service you only get one shot to impress, they should have chosen a better substitute. This one was soggy, crumbly, and not even shaped like a bun. I know from eating at some restaurants in Seattle that you can have a gluten-free burger that's actually shaped like one.

I am a huge fan of drinking chocolate, having enjoyed my first truly European-style drinking chocolate in Philadelphia a few years back. I am always thrilled when I find a shop that is brave enough to serve it to Americans, who usually prefer hot chocolate or milk chocolate. Well, Portland's Cacao Drink Chocolate delivered a splendid interpretation of drinking chocolate with its Chocolate Flight. Rich, thick, creamy, and distinctive chocolate was dazzling as much as it was delicious. 

For dinner, we checked out Pambiche, a popular Cuban restaurant that is remarkable in its appearance. I'd read several reviews about Pambiche praising the flavors and combinations of the menu. Perhaps I read too many, because while the food was pleasant and satisfying, the flavors did not pop out as remarkably as I had expected. We have dined in a few Cuban restaurants, and I found that this one was average in its flavors and seasoning. On the other hand, the drinks were creative and refreshing. Although the restaurant delivered decent food, the reviews made it appear better than it was.

On our final lunch in Portland, we checked out Blooming Lotus, a vegan, raw food cafe. Its humble, casual appearance caught us off-guard at first, and the wrinkled paper menus passed back to us through the line of customers needed to be reprinted. It seemed to fit into the Portland neighborhood's come-as-you-are vibe, and most of the other customers seemed comfortable with the arrangement. We had vegan nachos, which consisted of a nut crust piled high with tomatoes, onions, scallions, and vegan avocado spread and nacho "cheese." The flavors were crisp, fresh, and raw. Simple, direct, and definitely no-frills.

Because we'd been so nutritionally wise at our lunch, we indulged in some gluten-free pastries at Back to Eden Bakery. The friendly barista-server graciously allowed me to take an amazing number of photos. The quaint bakery was decorated tastefully, but it was packed with product. It took a few minutes of perusing of the shelves and of the bakery case to settle on our pastry selections.









Just a few doors down, and languishing in the hot sun, sat this double-decker bus that now served as one of Portland's younger food carts, a trend sweeping the nation. The bus didn't drive the food theme, which was primarily sandwiches and some seafood. Since we had already enjoyed a vegan lunch, we bade them best of luck.

Visit Portland, but don't get too hyped up about the reviews. Find some new favorites, because Portland has lots to offer.