P age BIO
M arch 24, 1993 • T he P ortland O bserver
Oregon’s Cuisine Of The Rain
-
“ M s. B ro o ks ca p tu re s the
essence o f new c u is in e w ith
th is w o n d e rfu l c o m p ila tio n
o f re c ip e s ."
— C a p ria l Pence, c o
o w n e r, W e stm o re la n d
B is tro and a u th o r o f
C a p ria l's Seasonal
OREGON’S -
CUISINE OFTHE RAIN
From Lush farm foods to Regional Recipes
K itc h e n
“ K a re n B ro o k s has
assem bled an e x e m p la ry
c o lle c tio n o f accu ra te ,
re fle c tiv e re cip e s fr o m
O re g o n 's best chefs,
re sta u ra te u rs, a n d hom e
cooks. O re g o n 's C u is in e
o f th e K a in is th a t ra re
book. I t m akes yo u w a n t to
p in a note to the p illo w :
‘Gone to O re g o n .' T h is is
a d a n g e ro u s cookbook. ”
— M a tt K ra m e r, a u tlio r o f
the M a k in g Sense
books on w in e
KAREN BROOKS
to u a iiti Clitic, Hr ¡heinin
The Pacific N orthw est is the last great untapped regional cooking territory in
this country and K aren Brooks is its m ost eloquent and authoritative
spokesperson. Presently the Arts E ditor and Restaurant C ritic o f The
Oregonian in Portland, Brooks has spent the last decade observing and
writing about the O regon food scene. The result o f her efforts is O regon's
Cuisine o f the Rain: From Lush Farm Foods to R egion al Recipes, the first
definitive collection o f Oregon recipes that captures everything the region
has to offer: w orld class produce, fertile valleys w here blackberry bram bles
and prize-w inning zucchini are as com m on as w eeds, fish o f every stripe and
fin, a w ine region gaining in international stature, and a crop o f talented
young chefs and hom e cooks with an exciting repertoire o f original recipes
that genuinely speaks to the N orthw est experience.
Sentry
m i
SUPERMARKETS ES*
&
coast.”
James Beard
“ M s Brooks captures the essence
o f new cuisine w ith this wonderful
com pilation o f recipes ”
C a p ria l Pence, c o -o w n e r,
Westmoreland B istro and author o f
C a p ria l's Seasonal K itchen
“ Karen Brooks has assembled an
exemplary collection o f accurate, re
flective recipes from O regon’ s best
chefs, restaurateurs, and home cooks
Oregon’ s Cuisine o f the Rain is that
rare book. It makes you w ant to pin a
note to the pillo w : “ Gone to Oregon.”
T his is a dangerous cookbook.”
M a tt Kram er, author o f the M a k
ing Sense books on w ine
The Pacific Northwest is the last
great untapped regional cooking te r
rito ry in this country and Karen Brooks
is its most eloquent and authoritative
spokesperson. Presently the A rts E d i
to r and Restaurant C ritic o f The O r
egonian in Portland, Brooks has spent
the last decade observing and w ritin g
about the Oregon food scene. The
result o f her efforts is O regon’s C u i
sine o f the Rain: From Lush Farm
Foods to Regional Recipes, the firs t
d e fin itive collection o f Oregon reci-
pes that captures everything the region
has to offer: w o rld class produce, fer
tile valleys where blackberry brambles
and prize-w inning zucchini are as com
mon as w eeds, fish o f ev ery stripe and
fin , a w ine region g a in in g in interna
tional stature, and a crop o f talented
young chefs and home cooks w ith an
exciting repertoire o f o rig in a l recipes
that genuinely speaks to the Northwest
experience.
U n like other regional fare, O r
egon cuisine is neither a fad nor a
special-occasion sty le. It can easily be
incorporated in to the everyday diet
and is in tune w ith the k in d o f recipes
cooks want today: lots o f fresh fish,
chicken, pasta, and vegetables pre
pared in im a g in a tive ways w ithout
relying on an abundance o f specialty
foods F rom Gingerbread Pancakes
w ith Apple Compote, Gathered Greens
w it h F ie ld F lo w e rs in W a ln u t
V in a ig re tte , and P oached S ilv e r
Salmon w ith PJiubarb Compote, to
Hazelnut Lasagne w ith Oy ster M ush
rooms, C hicken w ith Blackberries,
Lim es and Fresh Herbs, and Blueberry
Sourdough Bread Pudding, O regon’ s
Cuisine o f the R ain is crammed fu ll o f
easy recipes fo r fabulous meals.
O regon’ s C uisine o f the R ain pro
vides much m ore than ju s t great reci
pes Brooks also takes the reader on an
almost m ystical jo u rn e y o f the new
Oregon eating experience as o n ly the
region’ s best-known food w rite r and
restaurant c n tic could. The consum
mate cu lin a ry insider. Brooks provides
glimpses at Oregon traditions and spe
cialties ranging from the hunt fo r the
elusive blue huckleberry, to the u lti
mate custom cooking o f Briggs and
C rainpton’ s Catering and Table for
Tw o, where lunch is served fo r two
people only and the reservation list
runs in to tlie next fiscal year
W ith a live ly perspective, an ex
tensive food p rim e r to define foods o f
the region, and the only current collec
tio n o f recipes drawn from O regon’s
top chefs and home cooks, O regon’ s
Cuisine o f the Rain is your guide to the
best Oregon has to offer.
K a re n B ro o k s has o b se rve d
O regon’s Burgeoning food scene fo r
more than a decade and is currently
A rts E d ito r and Restaurant C ritic o f
The Oregonian in Portland Her ar
ticles on food and travel have also
appeared in many national publica
tions, in clu d in g The Chicago Tribune,
The St. Louis Post-Dispatch, and The
N ational Observ er She is the author o f
The Complete Vegetarian Cookbook
and The G lobal K itchen
O regon’ s Cuisine O f The Rain
by K aren Brooks
Publication Date: A p ril, 1993
Price: $14.95 paperback, 336
pages
IS B N 0-201-63282-9
909 N. K lllin g s w o rth
Se-r/otâ about sew/ce,.
fi/r /s
“ W hen 1 recall the taste sensa
tions o f my childhood, they lead me to
the great razor clams, the succulent
Dungeness crab, the salmon, craw
fish, mussels, and trout o f the Oregon
285-6352
S e n try
R o b e rt
F o o d S ta m p
D e c re a s e
■■Mi 6UPÍ A M A 8 K IT 1 V
E&M SENTRY
Caryl Phillips reads from his new novel, Cambridge (Vintage).
Born in rhe West Indies and raised in England. Phillips
M a n y Oregonians who receive
food stamps w i ll see a drop in their
benefits beginning in A p ril
We believe in rewarding our customers for getting
in the Sentry habit. Thar’s why we offer Saver Shields.
Here’s how they work: for every five dollars you spend at Sentry,
you get a Saver Shield stamp.* Stick six stamps on a card, and
bnng it back to Sentry for unbelievable savings on items
all through the store. Here are this week’s Saver Shield specials:
Valid March 24-March 30,1993.
includes
• V.7.
•D o e s not apply to tobacco o r alcohol purchases
script
w ritin g
for
television
and
radio,
movie
screenplays, stage plays, non-fiction, and novels. His 1985 novel,
The F in a l Passage. won the Malcolm X Award, and The European
Tribe, a work o f non-fiction, was awarded the 1987 M a n in
Luther K ing Mem orial Prize. He has also w ritten the novels,
A State o f Independence and Higher Ground.
The decrease in benefits should
average between $20 and $30, and
w ill affect only recipients who use a
“ standard u tility allowance” rather
than th e ir actual utility' costs in com
putations.
I n O re g o n , a p p ro x im a te ly
1 2 1 ,0 0 0 h o u se h o ld s c o n ta in in g
280,000 people receive food stamps.
M ore than $20 m illio n in benefits are
distributed each month by AFS, w hich
adm inisters the program in this state.
The cost o f food stamps is paid by the
federal government, w ith costs o f ad
m in istra tio n split between federal and
state funds.
**.
1 -V
•
career that has encompassed a variety o f genres; his work
The change results from an ad
justm ent made in benefit computa
tions each spring because o f low er
u tility b ills that come w ith warm er
weather D u rin g cold w inter months,
recipients are given additional food
stamps to offset the cost o f heat. As
u tility b ills decline in spring and sum
mer, the extra benefits are discontin
ued
It pays to stick with Sentry'.
* ;v
graduated from O xford and prom ptly embarked on a w ritin g
7 :3 0 p m , M o n d a y, M a rc h 29
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ATLAS
U.
• S e rv in g N .E . P o r tla n d s
T
Natural Flair
for Hair
M a rs h a Brown
B rian S im s
D o m in iq u e Gill
finger waves • spiral sets
hair care products • color perms
clipper cuts
specializing in ethnic hair services
Beauty Salon
3609 N E M .L .K
B lv d .
P o rtla n d , O regon 97211
(503) 249-2925
Cleo-Ullian
Social Club
3041 N. W illia m s
284-7150
1993 membership a p p lication now
available $5.00
Soul Food kitchen - D.J. Wed-Sun
9:00 pm - 2:30 am
open 10am to 2:30am
3 1 1 7 NE M LK • 2 8 7 -2 5 5 7
T ax R eturns
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M i ap S i a I oo <I M ak U i i
One on One
Q u a lity
M a in t e n a n c e
4 5 4 5 N.E. M LK Jr. Blvd.
(503) 289-0851
V a le r ie Ç u r r ie
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M r Tuna B row n, President
fo r m en & w o m e n
« S U U U IT tM ÏIS t
THINK
V
S t u d i o 1 4 H a i r D e s ig n
B E E F it up
PORK It down
C H IC K E N out
if you want
the greatest
BAR-B-Q in
town
go to
Doris’
Cafe
P o rtla n d , O r 97211
B oy S couts
of A merica
mon. Sat. 11am • 10pm
2 8 7 -9 2 4 9
3 4 2 0 N. Williams
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2145 SW Frount Ave.
Portland, Oregon 97201
(503)226-3423
-PUBLIC AUCTION-
up to 70 cars-many under $1000
Sat. 12 noon - gates open at 9:00 am
Public
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6500 NE MLK • 240-0448
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c :'. •»» .* .kíu.x» V* H
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aV
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