Nourishing Ideas

Why I want you to eat more weeds My grandmother was an avid gardener. I remember fondly how she would rattle off the common names of the wee...

The 23rd annual International Pinot Noir Celebration ended today with a whirlwind tasting panel at Park Kitchen. Jancis Robinson , the reno...

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 ...