I really liked the Cortadito flavor made with brown butter and Bustelo coffee.
This technique yields smaller ice crystals which gives the ice cream a smooth, spoon-gliding texture. It’s churned in giant Hobart mixers with the supercool (literally) liquid nitrogen. What’s going on back there? They employ a rapid-freezing system-four times faster than traditional methods, and way more fun to watch. When I saw the liquid nitrogen tanks behind the scooping counter, I was intrigued. Liquid Nitrogen-Frozen Ice Cream from What’s the Scoop (Portland, OR) Aubrey told me that “woman in villages in Ecuador smell like this holy wood.” It’s delicately smoky and mentally transported me to an Ecuadorian village for a few seconds.
Made by a local guy Sebastian Cisneros, this chocolate is infused with Palo Santo (“holy wood” in Spanish). There was one bar he handed me-I haven’t forgotten it. The owner Aubrey Lindley is a sweetheart, and will let you sample anything you want. But I found some of the most unique chocolates I’ve ever tasted (that were also GOOD) at this chocolate wonderland in Portland called Cacao. No town delivers better Indian food, access to a more sumptuous countryside inn, finer Spanish tapas or a more thrilling avant-garde experience than the nation’s capital. Wood-Smoked Chocolate from Cacao (Portland, OR)įancy chocolate isn’t always good chocolate. The chunk under the fin was my favorite morsel.ģ. The 80-mile-long valley is known for its stunning.
You forget for a second that it’s even salmon. Hood River's location in the Columbia River Gorge makes it a prime place for outdoor pursuits.
#Foodie towns in oregon skin
Peel back the fatty skin to unlock the dark, smoky meat. The collar cut is the oiliest part of the fish, right behind the gills, which means it’s extra high in those omega-3s and extra high in those luscious oils (yay). Salmon Collar from Belly Buoy (Seaside, OR)Īt Bell Buoy I learned that I don’t pay enough attention to the salmon’s clavicle.
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