Finding good food in Portland does not seem like a difficult task. Everywhere you turn offers a craft cocktail, a beer brewed up the street, fish fresh from the coast and mushrooms handpicked in the misty wildwood of the Oregon back country.
But after a while, the delicious food scene either numbs your palate to deliciously prepared, well-sourced delicacies or you start to get overwhelmed by the sheer amount of restaurants to try.
Don’t get me wrong– I adore the food scene in PDX. I’ll even give you a list of my handpicked favorites to try should you ever visit.
- Brunch: Broder
- Lunch: Pollo Bravo at the Pine Street Market
- Lunchy Snack Meal: Boxer Ramen
- Pre-dinner Cocktails: Clyde Common
- Dinner: Mediterranean Exploration Company or Olympia Provisions
- After-Dinner Cocktails: Pepe Le Moko
And believe me when I say the food scene out here is the best in the US. If you think you’ve had good wings, you absolutely haven’t until you’ve tried Whiskey Soda Lounge‘s fish sauce wings. Those would probably be my last meal should I ever leave this place.
Despite all of this goodness, you know what resonates the most with me these days?
The tiny garden in the backyard.
Portland can tell me all day long (and it does) that they ‘source locally’ and ‘pick from the garden’ and establish ‘farm to table’ connections. But despite their best efforts and their tremendous successes, there is nothing that can compare from a fresh red tomato plucked off the vine, still warm from the sun.
Their farm to table and my farm to table are tremendously different. Those were seeds we dug into the wet ground a few months back. (By ‘we,’ I will admit, my green-thumbed roommates did the heavy lifting since they don’t kill plants like I do.) Now they’re vegetables, big and ripe and bursting with wonder.
So, for the past week, I have made all meals at home. Despite one late-night run to the greasy spoon diner in Southeast after a ceiling-splitting worship jam from the talented Matthew Zigenis at Bridgetown Church, there has been no money spent at all on food this week.
I am lucky enough to know — and take advantage of– the wonderful folks at a local bakery who give me their day-old breads in exchange for coffee. I never have a shortage of thick, fresh, crusty loaves within reach. This is the springboard for every wonderful sandwich and toast imaginable.
I am remembering with startling familiarity how wonderful it is to cook, elbow-deep in something crafty, tasty and new.
Plus, it’s cheaper. My wonderful fella and I are trying to hit up some overseas countries for some crazy Jesus-loving missions work in the next few months and are saving every penny possible to get there. Eating deliciously seems an easy way to do so– its hardly a sacrifice at all.
We’ve even gone so far as to build campfires and construct gourmet ramen noodles with one kettle and some random ingredients.
Here’s to the friendly reminder that food doesn’t come from grocery stores. Food doesn’t come from restaurants. Food doesn’t come from well-meaning companies that send gift boxes.
Food comes from the earth, and it’s delicious that way.