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Gabbiano's
Gabbiano's is an Italian-American restaurant in Portland, Oregon, United States. Blake Foster and David Sigal opened the restaurant in northeast Portland's Concordia neighborhood in January 2022. Gabbiano's was named one of the city's best new restaurants of 2022 by ''The Oregonian''. It has garnered a positive reception and has been described as one of Portland's "essential" restaurants and best Italian establishments by ''Eater Portland''. Description The Italian-American restaurant Gabbiano's—its name originating from the Italian word for "seagull" and a play on the last name of one of the owners—operates at the intersection of 30th and Killingsworth in northeast Portland's Concordia neighborhood. The interior has hand-painted Italian frescos and photographs of pasta displayed on walls, as well as wooden bistro chairs. The patio has a pergola, and the restaurant uses red-and-white checkered tablecloths. The menu includes chicken parmesan, marsala with duck, mozzarella ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine () is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Influences Italian-American food is based primarily on the culinary traditions of southern Italian immigrants, although a significant number of northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pappardelle
Pappardelle (; : pappardella; from the verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... References Cuisine of Tuscany Wide pasta {{Pasta-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hood River, Oregon
Hood River is a city in and the county seat of Hood River County, Oregon, United States. It is a port on the Columbia River, and is named for the nearby Hood River. As of the 2020 census, the city population was 8,313. It is the only city in Oregon where public consumption of alcohol on sidewalks or parks is completely unrestricted. History Hood River (originally called Dog River) post office was established (named by Mary Coe, who founded the city with her husband Nathaniel Coe) at the site of the present city on September 30, 1868, and the city itself was incorporated in 1895. Originally, the city was part of Wasco County, but it became the seat of Hood River County when the county was first established in 1908. Hood River Incident The Hood River incident involved the removal of 16 Nisei servicemen's names from the county "roll of honor" in Hood River, Oregon, by the local American Legion Post 22. The incident, on November 29, 1944, was part of a string of anti-Japane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourbon Whiskey
Bourbon whiskey (; also simply bourbon) is a Aging (food), barrel-aged American whiskey made primarily from corn (maize). The name derives from the Kingdom of France, French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon.Kiniry, Laura.Where Bourbon Really Got Its Name and More Tips on America's Native Spirit". ''Smithsonian (magazine), Smithsonian''. June 13, 2013. The name ''bourbon'' might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s. Although bourbon may be made anywhere in the U.S., it is associated with the Southern United States, particularly Kentucky. One reason for this association is the romanticized advertising in the 1990s of bourbon as a product of Kentucky with rural, Southern origins. There is a List of common misconceptions, common misconception t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Sour
The New York sour is an IBA official cocktail. Largely similar to the whiskey sour, the New York sour adds a float of dry red wine to the drink. See also * List of cocktails A cocktail is a mixed drink typically made with a distilled beverage, distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or Whisky, whiskey) as its base ingredient that is then mixed with other ingredients or garnishme ... References Cocktails with whisky Cocktails with wine {{mixed-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limoncello
Limoncello () is an Italian lemon liqueur mainly produced in southern Italy, especially in the regions around the Gulf of Naples, the Amalfi Coast, and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with various recipes available online and in print. Limoncello is made from the zest of lemons and usually has a slightly turbid appearance, which originates from suspended small essential oil droplets. History The exact origin of limoncello is disputed. The industry trade group says that limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. US sources say that it was either invented in Sicily about 100 years ago, or that it was first made on the Amalfi Coast, where several villages and islands claim to be its place of origin. Journalist Kristen Tillotson reports that it may eithe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Drop (cocktail)
A lemon drop is a vodka-based cocktail that has a lemony, sweet and sour flavor, prepared using vodka, triple sec, and fresh lemon juice. It has been described as a variant of, or as "a take on", the vodka martini, but is in fact closer to a daisy or a white lady variant. It is typically prepared and served straight up – chilled with ice and strained. The drink was invented sometime in the 1970s by Norman Jay Hobday, the founder and proprietor of Henry Africa's bar in San Francisco, California. Variations of the drink exist, such as blueberry and raspberry lemon drops, and some recipes that call for simple syrup. It is served at some bars and restaurants in the United States, and in such establishments in other areas of the world. Overview A lemon drop is a cocktail with a lemony, sweet and sour flavor, whereby the sweet and sour ingredients serve to contrast and balance one another. It is a vodka-based cocktail that is prepared with the addition of lemon juice and tripl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls) or other seafood. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. '' Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region Various recipes of meatballs can be found across Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a large variety of meatballs in the kofta family. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti Alla Chitarra
''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio, used especially in the Roman ''cacio e pepe''. ''Ciriole'', traditionally from Molise, is the thicker version of ''chitarra'', approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, ''spaghetti alla chitarra'' are square rather than round in cross-section. Origin of the name The name of this spaghetti comes from the tool (the so-called ''chitarra'', ) this pasta is produced with. This tool gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta itself. The ''chitarra'' is a frame with a series of parallel wires crossing it. History and production The origin of the ''chitarra'' is still not very clear, though a traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Meat
Crab meat, also known as crab marrow, is the edible meat found in a crab, or more specifically in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor. Crab meat is low in fat, and provides about of food energy per serving. Among the most commercially available species are the brown crab (''Cancer pagurus''), blue crab (''Callinectes sapidus''), blue swimming crab (''Portunus pelagicus''), and red swimming crab (''Portunus haanii''). Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color. The methods of crab meat harvesting differ between fishery, fisheries, including both whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cephalopod Ink
Cephalopod ink is a dark-coloured or luminous ink released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ink to confuse Predator, predators. The ink is released from the ink sacs (located between the gills) and is dispersed more widely when its release is accompanied by a jet of water from the Siphon (molluscs)#The hyponome of cephalopods, siphon. Its dark colour is caused by its main constituent, melanin. Each species of cephalopod produces slightly differently coloured inks; generally, octopuses produce black ink, squid ink is blue-black, and cuttlefish ink is sepia (color), a shade of brown. A number of other aquatic molluscs have similar responses to attack, including the gastropod clade known as sea hares. Properties and chemistry Cephalopod ink contains a number of chemicals in a variety of different concentrations, depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panna Cotta
Panna cotta (; ; ) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. History The name ''panna cotta'' is not mentioned in Italian cookbooks before the 1960s,Luigi Carnacina, Luigi Veronelli, "Panna Cotta," ''La Cucina Rustica Regionale'' 1:156, 1977, based on ''La Buona Vera Cucina Italiana'' (not seen), 1966Camilla V. Saulsbury, ''Panna Cotta: Italy's Elegant Custard Made Easy'', p. 14 yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called ''latte inglese'' (), made of cream cooked with gelatin and molded, although other sources say that ''latte inglese'' is made with egg yolks, such as ''crème anglaise''; perhaps the name covered any thickened custard-like preparation. The dish might also come f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
