Nourishing Ideas

It was five years ago that I tasted nocino for the first time, the Italian liqueur made from green walnuts. I was the sous-chef of an Italia...

A Home on the Range This Sunday, the Park Kitchen team took a field trip just south of Scio, Oregon to meet our friend Joe Schueller at his ...

For several years now, I have been sharing my passion for sake by hosting special dinners and pairing sake with my cooking. After travelling...

With only a few weeks of spring left, and fewer rainclouds on the horizon, we bid farewell to the wonderful Northwest crop of rapini. It...

Park Kitchen was recently contacted by a lawyer inquiring about legislating the creativity of cooking, to protect the intellectual property ...

The Delicious Eggs of Big Table Farm Our friends Brian Marcy and Clare Carver moved from Napa Valley to the upper Willamette Valley with ba...

The chalkboard at Park Kitchen pays tribute to the magic of Xocolatl de David. Ever since I started working at Park Kitchen four years ago, ...