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Pearl Tavern
Pearl Tavern was a sports bar and restaurant in Portland, Oregon's Pearl District, in the United States. The restaurant was started by former American football player Joey Harrington, bartender Ryan Magarian, and ChefStable restaurateur Kurt Huffman in December 2016. Intended to be more casual than a steakhouse, the family-friendly Pearl Tavern served various cuts of steak, fried chicken, fish, and risotto, as well as bar snacks and other options for brunch and happy hour. The interior had dark leather booths and multiple widescreen television for sports viewing, and the servers wore plaid. Three percent of profits benefited Harrington's non-profit organization. Pearl Tavern's rib steak for two was one of Portland's most expensive menu steaks. Thomas Boyce replaced Roscoe Roberson as executive chef in mid 2017. The restaurant's critical reception was mixed, and it closed in June 2018. Description Pearl Tavern was an upscale sports bar and restaurant in northwest Port ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joey Harrington
John Joseph Harrington Jr. (born October 21, 1978) is a former American football quarterback who played in the National Football League (NFL) for seven seasons, primarily with the Detroit Lions. He played college football at Oregon, where he was named Pac-10 Offensive Player of the Year as a senior, and was selected third overall by the Lions in the 2002 NFL Draft. Unable to duplicate his collegiate success, Harrington left the Lions after four seasons. Harrington spent his final three seasons as the primary starter for the Miami Dolphins and Atlanta Falcons and a backup with the New Orleans Saints. Early years Harrington was born and raised in Portland, Oregon. He graduated from Central Catholic High School in Portland, and finished his high school career with more than 4,200 yards and 50 touchdowns rushing and passing. Harrington's grandfather and father played quarterback for the Universities of Portland and Oregon, respectively, and upon hearing of Joey's birth, legendary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portland Mercury
''Portland Mercury'' is an alternative bi-weekly newspaper and media company founded in 2000 in Portland, Oregon. It has a sibling publication in Seattle, Washington, called '' The Stranger''. Contributors and staff Editor-in-chief: Wm. Steven Humphrey News editor: Alex Zielinski Arts and culture editor: Blair Stenvick News reporter: Isabella Garcia Publisher: Rob Thompson Current list retrieved on July 27, 2021. History The current ''Portland Mercury'' launched in June 2000. The paper describes their readership as "affluent urbanites in their 20s and 30s." Its long-running rivalry with ''Willamette Week'' began before its first issue was even printed when ''Willamette Week'' publisher Richard Meeker asked a Portland law firm to pay $10 to register the ''Mercury'' name with Oregon's Corporation Division, thus preventing it from being used for 120 days. ''Portland Mercury'' has hosted or co-hosted events over the years including political events like Brewhaha and Hecklevi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trout
Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salmonid fish such as ''Cynoscion nebulosus'', the spotted seatrout or speckled trout. Trout are closely related to salmon and char (or charr): species termed salmon and char occur in the same genera as do fish called trout (''Oncorhynchus'' – Pacific salmon and trout, ''Salmo'' – Atlantic salmon and various trout, ''Salvelinus'' – char and trout). Lake trout and most other trout live in freshwater lakes and rivers exclusively, while there are others, such as the steelhead, a form of the coastal rainbow trout, that can spend two or three years at sea before returning to fresh water to spawn (a habit more typical of salmon). Arctic char and brook trout are part of the char genus. Trout are an important food source for humans and wildlife, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strip Steak
The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. Other names According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, Top Loin, Veiny Steak, and New York Steak. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak. In New Zealand and Australia, it is known as porterhouse and sirloin (striploin steak) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rib Steak
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Terminology French butchers call the cut ''bavette'', which means "bib". In Brazil, it is called ''fraldinha'' ("little diaper"). The cut is common in Colombia, where they call it ''sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Argentina, Uruguay, Spain, and Rio Grande do Sul call flank steak ''vacío'' ("empty"). Use Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in ''fajitas''. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bisque (food)
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. Etymology It is thought the name is derived from ''Biscay'', as in Bay of Biscay. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. Method Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Potato
A baked potato, known in some parts of the United Kingdom (though not generally Scotland) as a jacket potato, is a preparation of potato. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. Some varieties of potato, such as Russet and King Edward, are more suitable for baking than others, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet. Preparation Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service. Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually olive oil) or butte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Advance Publications
Advance Publications, Inc., doing business as Advance, is an American media company owned by the descendants of S.I. Newhouse Sr., Donald Newhouse and S.I. Newhouse Jr. It owns a large number of subsidiary companies, including Condé Nast, and is a major shareholder in Reddit. History The company is named after the '' Staten Island Advance'', the first newspaper owned by the Newhouse family, in which Sam Newhouse bought a controlling interest in 1922. In August 2018, Advance/Newhouse ("A/N") notified Charter Communications that it intended to establish a credit facility collateralized by a portion of Advance/Newhouse Common Units in Charter Communications Holdings, LLC. That same month, Condé Nast CEO Robert A. Sauerberg Jr. announced his five-year strategy to generate $600 million in new revenue from new revenue streams while driving costs out of the business. In March 2020, the company acquired The Ironman Group, a mass participation sports platform including the Ironman ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or "gimme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarnaise Sauce
Béarnaise sauce (; ) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is widely regarded as the "child" of the Hollandaise sauce. The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. The sauce's name is related to the province of Béarn, France. It is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.Escoffier: 89 History The sauce was accidentally invented by the chef Jean-Louis Françoise-Collinet, the accidental inventor of puffed potatoes (''pommes de terre soufflées''), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. This assumption is supported by the fact that the restaurant was in the former r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oregonian
''The Oregonian'' is a daily newspaper based in Portland, Oregon, United States, owned by Advance Publications. It is the oldest continuously published newspaper on the U.S. west coast, founded as a weekly by Thomas J. Dryer on December 4, 1850, and published daily since 1861. It is the largest newspaper in Oregon and the second largest in the Pacific Northwest by circulation. It is one of the few newspapers with a statewide focus in the United States. The Sunday edition is published under the title ''The Sunday Oregonian''. The regular edition was published under the title ''The Morning Oregonian'' from 1861 until 1937. ''The Oregonian'' received the 2001 Pulitzer Prize for Public Service, the only gold medal annually awarded by the organization. The paper's staff or individual writers have received seven other Pulitzer Prizes, most recently the award for Editorial Writing in 2014. ''The Oregonian'' is home-delivered throughout Multnomah, Washington, Clackamas, and Yamhill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
