CRAVE CRUSH the urban girl's blog to all that you CRAVE

Top 5 Metabolism Boosting Foods

January 10, 2011 by Sarah Clise | Comments (0)

We all know exercise plays a large role in how efficiently our bodies burn calories.  But did you know that food impacts your metabolism as well?  In fact, there are a number of delicious foods that not only bump up your metabolism to influence weight loss but also help create sustained energy throughout the day.  Who could say no to that?  The only caveat is that these metabolism boosting foods are not found in a box, package or plastic wrap.  That’s right
they are real, whole foods that need a little tender love and care (i.e. cooking) before you put them in your mouth. Here are the most fantastic fat burning foods and a few inspirational tips to make them unbelievably tasty.

Dark Leafy Greens- Kale, Collard Greens, Bok Choy, Broccoli, and Swiss Chard are all amazing metabolism-boosting foods that many of us forget to eat.  Ideally we should eat these vitamin-loaded greens twice a day.  That’s right…twice!  SautĂ© kale with garlic and olive oil for a delicious side dish.  Quickly steam broccoli and toss with sesame oil, lemon and tamari for a taste of heaven or cookcollard greens with chopped sweet potatoes and coconut milk.  Yum!

Daikon- A long white radish, daikon is best pickled, grated into salads or throw into a rich beef stew to soak up all the amazing juices.  For a quick pickle, chop daikon and sprinkle it with salt.  Let it sit for 30 minutes then drain the excess water.  Toss with pepper and sesame oil and you are good to go!

Radish- Their innately spicy crunch makes radishes the ideal food to take your metabolism to the next level.  Eat them with hummus or eggplant spread for an easy snack or throw them in a salad with avocado, orange and mint.  A perfect combination!

Shiitake Mushrooms- Shittake mushrooms not only aid metabolism but also bolster the immune system and clear the body of excess mucus.  Simply chop the mushrooms and sauté with onions, carrots, broccoli and olive oil for a satisfying stir-fry.  Add them to soups for an added bit of texture, or slice and bake with red onions and garbanzo beans for a delicious protein-rich dish.

Onions, Garlic, Scallions and Leeks- If you don’t already cook with these, I don’t know what to say!  Honestly though, onions, garlic and their cousins scallions and leeks are some of the healthiest, inflammation-reducing, calorie-burning foods on the planet.  How to use them? Put them in everything!  Try a red onion frittata and throw freshly chopped scallions into your salads or on top of your sautĂ©ed kale.  Leeks add a hearty sweetness to soup or are perfect caramelized and thrown on top of baked potatoes.  And as for garlic, well
think of garlic as onion’s twin.  The two shall never part.  If you are worried about becoming “fragrant” after eating these lovely alliums, don’t worry.  Just make sure everyone else around you eats them too.  Enjoy!

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Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Coaching. She is an AADP certified Holistic Nutrition Coach with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

To get more great health info and recipes become a JAMIE LIVING Facebook Fan, read the JAMIE LIVING blog or follow her on Twitter.

CRAVE-Worthy Summer Cocktails

August 4, 2010 by Kelly | Comments (0)

Whether you like them shaken, stirred, or blended there is no better way to cool off and chill out, than with a delectable drink in hand. So, embrace the fruits of the season and join us as we sip our way through the most CRAVE-worthy summer cocktails of the season!

Sangria
It’s finally that time of year when Portland produce is in full swing with fresh berries and fruits galore! So head to your local farmers market and pick up a few of the juiciest varieties. Pop a few in your mouth on your walk home, and throw the rest in a blend with wine as a choice dinner party beverage. Don’t feel like making this one yourself? Then check out Pambiche on NE Glisan for a great rendition of this sweet and savory beverage.

Margarita
A classic has never tasted better (or more refreshing) than when accompanied by the hot afternoon sun. So whether you sip this sweet and sour beverage while enjoying some chips and salsa alfresco or alongside your best girlfriends there’s a reason to keep this seasoned cocktail in mind. Try the time-tested blend, or a local variation at Oba Restauraunte located at 555 NW 12th Avenue.

Watermelon Vodka Slush
This watermelon drink is both the perfect summer treat and a refreshing cocktail option. A combination of fresh watermelon, melon liquor, simple syrup, Vodka and lemon juice this saucy drink packs a punch. Visit Saucebox on 214 SW Broadway for their version.

Mimosa
The perfect way to start your day, blend the last of your celebratory champagne bubbly with some fresh squeezed orange juice for a morning dose of delight. Pair it with a croissant and some of your favorite seasonal fruits for an ideal lazy summer morning treat. Head over to the Sapphire Hotel for bottomless mimosas, or try their ‘Allota Mimosa’ a Saturday and Sunday special, offered from 9 a.m. -2 p.m.

Bikini Martini
A savory blend of coconut rum, vodka, pineapple juice and a dash of grenadine, this summer sip is perfect for this season and not only for it’s namesake. This martini is equally satisfying whether enjoyed poolside or star side. Visit the Doug Fir Lounge on Burnside and ask them to whip you up this concoction!

The Girl’s Guide to Beer

July 26, 2010 by Nicole S. | Comments (0)

On a sweltering summer day at the ballpark or a friend’s BBQ, nothing is more refreshing than an ice-cold brew. This summer ditch that prissy pink cocktail and back away from the Budweiser. With a little beer savvy you can discover some great brews that will satisfy your taste buds and impress even the guys.

There are 4 main ingredients in beer: grain, yeast, water and hops, but the creativity when it comes to brewing is endless. There are beers with fruit, smoked beers, beer made with chocolate and even beer brewed with bacon. Navigating your way through the numerous types and styles of beer can be daunting, but here are some helpful hints about the most popular styles that can help you choose a winner for your next potluck or outdoor summer event. Who said beer had to be just for the boys? Go ahead, embrace that summer night CRAVING.

India Pale Ale (IPA): This beer has a light pale to golden color. Its crisp bitter flavor is attributed to the high hops and alcohol content which helped preserve the beer during the long journey across the ocean when British brewers began to export to India.
Try: Lagunitas IPA, Lagunitas Brewing Co, Petaluma, CA, 5.7% Alcohol by Volume (ABV)
Drink with: Spicy foods like a Thai Yellow Vegetable Curry

Hefeweizen: Perfect for summer, this German style wheat beer is distinguished by fruity notes, cloudy appearance and high carbonation. This beer is usually served with a slice of lemon and its bright flavor is often accented by citrus, banana, clove or nutmeg flavors.
Try: Widmer Hefeweizen, Widmer Brothers Brewing, Portland, OR, 4.7% ABV
Drink with: Classic German food such as chicken sausage topped with brown mustard or a salad tossed with candied pecans and feta.

Stout: Familiar to many because of the popularity of Guinness, Stouts have a heavy body and are very dark in color. This beer has a high alcohol content and is often characterized by caramel, coffee, chocolate or even oatmeal flavors.
Try: Chocolate Stout, Rouge Brewery, Portland OR, 6.3% ABV
Eat with: This beer could be a meal in itself, but pairs nicely with desserts like tiramisu.

Pilsner: This all American beer represents nearly 90% of the major beer brands sold in the U.S. Pilsner is golden in color and tends to have a light, clean, drinkable flavor sometimes compared to toast or fresh bread.
Try: Prima Pils, Victory Brewing Company, Downington, PA, 5.3% ABV
Eat with: All American foods like hearty chili or a grilled burger and fries

Brews to CRAVE this summer
Sierra Nevada Summerfest
New Belgium Skinny Dip
Anderson Valley Brewing Co., Summer Solstice Cerveza Crema

This is by no means a complete list of all the styles out there so experiment, go to a brew festival this summer, and discover which styles and breweries make you CRAVE more. For a fun new adventure, why not grab your beer drinking gal pals and do a brewery tour? Try this for a fun weekend or birthday activity. For more information on beer and the female movers and shakers in the beer industry, check out the Pink Boots Society at pinkbootssociety.org.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

World Cup Celebration: Indulge in Global Treats

July 8, 2010 by Nicole S. | Comments (0)

For weeks we have been huddled around the television, sometimes at ungodly hours of the morning, to watch beautiful men from around the world kick around a soccer ball and compete for the coveted World Cup. Whether you have followed the sport for years or just recently discovered what terms like “off-sides” or “stoppage time” mean, it is truly amazing how soccer can bring entire nations together for a common goal.

America’s run has ended, but there are some amazing teams that have risen to the top of the competition! Gather your friends together and indulge in these fun recipes perfect for a summer barbecue or potluck that are inspired by the stand out teams of the 2010 World Cup!

Chimichurri Steak- Uruguay/ Argentina

Chimichurri is a sauce from South America and is served in countries like Uruguay and Argentina over steak and chicken.

Ingredients:

1 cup packed fresh flat leaf parsley
Πcup packed fresh cilantro
œ cup olive oil
1/3 cup red wine vinegar
2 garlic cloves peeled
Ÿ teaspoon dried crushed red pepper
a pinch of salt and pepper
a squeeze of lemon juice

Preparation:

1. Mix all ingredients in a food processor and serve over steak, chicken or fish.

Party Sangria- Spain

Ingredients:

1 bottle of red wine
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
1 apple diced
1 cup raspberries or strawberries
1 small can of diced pineapples with juice
2 tbsp of sugar
4 cups ginger ale or lemon lime soda
2 shots gin or triple sec

Preparation:

1. Pour wine into a large pitcher and squeeze the juice from the lemon, oranges and lime into the wine.
2. Toss in the fruit wedges and add pineapple, apples sugar and gin.
3. Chill overnight.
4. Add ginger ale or soda, berries and ice just before serving.

Potato Salad- Germany

Ingredients:

2 pounds red potatoes
Πlb bacon cut into small pieces
œ medium onion chopped
1/3 cup cider vinegar
Πcup water
1 tbsp sugar
1 tsp salt
1 tsp mustard
2 tbsp chopped fresh parsley

Preparation:

1. Place potatoes in saucepan and cover with water. Bring to a boil over high heat and reduce to simmer, uncovered for 20-30 minutes or until potatoes are fork tender. Drain. Let potatoes cool. Peel potatoes and cut into Πinch pieces.
2. Cook bacon in skillet over medium heat until crisp and set aside.
3. Cook onion in bacon drippings until tender.
4. Combine vinegar, water, sugar, salt and mustard in a large bowl. Toss in potatoes and bacon and mix until well coated.
5. Garnish with parsley and serve warm.

Oliebollen (Apple Fritters)- Netherlands

Ingredients

2 tbsp sugar
2 pkg yeast
4 cups sugar
5 eggs
2 cups scalded milk
œ cup butter softened
10 cups flour
1 œ tsp salt
3 diced Granny Smith apples
1 cup raisins pinch of cinnamon
canola oil for frying

Preparation:

1. Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
2. In a large mixing bowl beat eggs, add scalded milk, 1 œ cups warm water, yeast mixture and butter and beat well. Add flower, 1 cup sugar and salt. Mix well. Add diced apple.
3. Let dough rise in a warm place until it has doubled in size.
4. In a separate bowl mix 3 cups sugar, and cinnamon to taste.
5. Fill a fryer pot with 3-4 inches of canola oil. Heat to 375 degrees and scoop spoonfuls of down into the oil. Turn to ensure even browning.
6. Drain on paper towels. Sprinkle with cinnamon sugar mixture and serve warm.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

Summer Sweets & Treats

July 7, 2010 by Elijah | Comments (3)

Could it be? Is it finally summer in Portland? About time! Now that the sun is showing its face, there’s no better way to celebrate than with delicious summer treats. With more ice cream, gelato, and frozen yogurt than you can shake a spoon at, you’ll have no trouble finding something to cool off with. If the choices are just too much, here are some of our favorites:

Staccato Gelato
232 NE 28th ‱ (503) 231-7100
1540 SE Bybee ‱ (503) 517-8957

In addition to an impressive (and eclectic) variety of gelato flavors, Staccato Gelato offers espresso, sandwiches and, yes, house-made doughnuts. As an added bonus (as if you weren’t sold already), Staccato Gelato is created with local dairy and produce. With options like thai iced tea, prickly pear, baklava, black sesame, and of course, plenty of the old standbys, there’s sure to be a flavor for everyone.

Moxie RX
N Mississippi Ave at N Shaver St

Craving something refreshing, delicious and healthy? Look no further than Moxie RX’s funky vintage trailer on N Mississippi. Owner Nancy Benson specializes in fresh juices and smoothies and can whip you up just about any combination (however unique) of juices under the sun. Don’t feel bad if you give into the temptation of a buckwheat waffle, cheddar biscuit, or delicious dessert either; just tell yourself the juice cancels it out.

Fifty Licks
609 SE Ankeny

Looking for the Voodoo Doughnuts of ice cream? Some of Fifty Licks’ offbeat flavors may be just what the doctor ordered. Show your Portland pride with a couple scoops of Stumptown ice cream, or enjoy the proof that this is Voodoo on ice, with maple bacon ice cream. Don’t knock it ’til you’ve tried it.

Snow White CrĂȘpe Cart
Corner of SW 10th & Alder St

If you’re feeling grown-up, this food cart offers a variety of savory crĂȘpes that are light enough for the summer heat and won’t leave you feeling too guilty. You might be better off letting the kid in you come out with a delicious sweet crĂȘpe though. It’s impossible to go wrong with the Rocky Road, a messy (but worth it!) envelope of chocolate, Nutella, and marshmallow creme. When the days get hot, the ice cream sundae crĂȘpe is your best bet for sating your sweet tooth. Nutella, whipped cream, and strawberry or green tea ice cream may sound a bit odd, but one bite and you’ll be sold. Welcome to heaven–you’ll need extra napkins.

Mouth watering yet? It’s time to peel yourself off the lounge chair and explore Portland’s banquet of summer treats. You can worry about having the perfect bikini body next summer. Or maybe the one after that!

Snag the Perfect Travel Snacks

July 5, 2010 by Nicole S. | Comments (0)

Summer is finally here which means many people are planning their summer getaway. So after packing the bathing suit and sunscreen, what’s next to go into your bag? That’s right, must have travel foods! Read on for some insight from our wellness guru Jamie Dougherty.

Of course, fantastic food awaits you upon arrival. However, it is not always fun to trust the culinary “delights” along the way. Airplane and airport food? No, thanks! To make sure you don’t get hungry before reaching your final destination, it is important to pack a reusable grocery bag full of edibles that will keep well for at least 24 hours without refrigeration.

Here are the best travel friendly foods that will withstand up to 30 hours of travel. They are all delicious, nutritious, and easy to pack.

1. Dried fruit and nuts- Favorites are peaches, apricots, cherries, dates, prunes, walnuts, almonds, and pecans. Just make sure they are organic and sulfur-free.

2. Fresh fruit with hard cheese- Apples and oranges work best.

3. Roasted garbanzo beans- Rinse and drain 2 cans of garbanzos. Mix with olive oil and salt and roast at 400 degrees for 30-40 minutes. They are yummy and a great protein source.

4. Tamari sunflower and pumpkin seeds- A perfect snack when you want something fatty and salty. Click here for a yummy, crunchy recipe.

5. Honey tea cookies- Make a whole batch of these and grab one every time you need something sweet. Click here to find out how to make yummy cookies.

6. Cut veggies- Celery, radishes, carrots, and sugar snap peas work well. They also help keep you hydrated on the dry plane.

7. Your favorite chocolate bar- What can I say? Never travel without chocolate. My favorite is the Alter-Eco BlackOut bar. YUM!

8. Crackers- These will keep you way from the baggies of pretzels. The best brands are Ryvita, Dr. Kracker, and Mary’s Gone Crackers.
So this summer, whether you are traveling long distances or just doing a few day trips, be sure to pack these snacks for the journey. I promise they will keep you energized, full, and away from all the junk along the way.

To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter! You can also find delicious recipes at http://www.jamieliving.blogspot.com/.

Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling. She is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

*written by Jamie Dougherty for the CRAVE company

Interview with Entrepreness Diane Paulson of Organic Nation Spirits

July 2, 2010 by Tina | Comments (0)

Diane Paulson is the passionate, energetic, and powerhouse co-owner of Organic Nation Spirits, a company that creates the highest quality spirits using organic and locally owned products. Since starting her business in 2008 with her husband, Organic Nation Spirits has received awards and recognition on the national radar. Their awards include a high rating of 87 points from the Beverage Tasting Institute and two silver medals in San Francisco for its 100-percent biodegradable packaging. Read on to find out more about Diane and Organic Nation Spirits.

Nice to meet you, Diane! Can you tell me a little bit about yourself?
I’ve been in Oregon for about 35 years now, and I raised a daughter as a single parent for 15 years. I had a master’s in education and became a teacher for a while. I also had previous experience as a social worker and real estate broker before my husband and I started Organic Nation.

What inspired you to begin your own company in distilling spirits?
My husband and I were exposed to tasting spirits in a liquor store in 2006. After that exposure, our interest in spirits kept coming to us in a series of events! We would go on tours, research about the micro-distillery industry and gained a genuine interest in spirits. The real estate industry was dry so we thought to begin our own spirits company. We wanted something much more interesting and challenging. Even though we had no idea what we were doing, we were able to learn and make it work for us! Since all the women in my family are entrepreneurs, I think I have something in my bones where it fueled me to start my own business. I love trying new things and in this industry there is never a dull moment. I love dealing with the myriad of various situations in this business and it has been very fun and interesting!

What are some tips that has helped you be a successful entrepreness?
I’ve noticed that having the courage to try something new is very important in being successful as an entrepreness. Everyday is different when you own your own business, so people who always have to be in control won’t be as successful. If you’re thinking about owning your own business, you have to assess your personality first. Ask yourself; do I have the personality to be an entrepreneur? Am I able to handle chaos? That is the essence of being an entrepreneur so you must assess your style before you begin your own business.

How do you manage multiple projects at one time?
I cannot live without my day planner! I have to write down all of my ideas and tasks and see it on paper. Having this built-in system gives me a sense of accomplishment as I cross off each task. I understand how I must organize myself to succeed and I know what my working style is like. After you understand yourself and what your work ethic is like, it allows you to be more open-minded to learning new things everyday.

What have you learned about yourself that you didn’t know before you began Organic Nation Spirits?
At the age of 57, I’m aware of what kind of person I am. Through this business, I learned that I need to be the person in charge. During my previous careers, the men were the ones who gained more tension and credibility, but now it’s me in that position and it feels great!

What is the most rewarding aspect of your job?
The most rewarding aspect of my job is the challenge of teaching men who don’t like to work with women, to learn how to work with women. The spirit industry is male-dominated, and the corporate structure is male-dominated. It’s great when we all learn how to work together instead of against each other.

What are some tips that you would recommend for people who are interested in learning more or beginning to experience spirits?
First thing I would recommend is to go and tour a micro distillery. Find out who is making the spirit, get to know them and purchase their product. Understand how the spirit is made, and also understand the strength as well. That is something to be serious about because people tend to underestimate the strength of the spirit. Micro-distilleries are available in all states, so it’ll be easy to find one located near you. This is an emerging industry and it’ll be great if more people educate themselves about it!

For Organic Nation Spirits, our goal wasn’t to try to make a health food. We were very invested in not participating in polluting our environment, and we want to create a quality product with quality ingredients. Organic ingredients are the best ingredients, not only for us, but the environment as well.

What are things people tend to overlook when choosing spirits?
People don’t take time to educate themselves about spirits, and they tend to buy the one that they’ve been marketed to. There are so many great spirits out there that are safe for the environment and us. In our current state, we need to think about our choices because it affects everything around us. It’s more important now than it was fifty years ago to make conscious, educated decisions in making efforts to support our local community and protect our environment.

Oregon is at the forefront for organic food and drink. What are some upcoming projects that you have going on for Organic Nation?
We are very excited to have some organic rye whiskey aging in the barrels right now. The whiskey should be ready in November and we’ll be selling a limited run. We’re also experimenting with a ginger spirit, and possibly a coffee vodka at some point. We’re also working with wineries to make brandy. As a small company, we have a lot more room to be creative so it’s exciting to experiment with many different ideas. Our passion is to provide the highest quality spirits with organic and locally owned products that Oregonians love. Ask for Organic Nation Spirits wherever you travel to and most likely we’ll either be there or will be distributed there!

View more photos on Organic Nation Spirits’ Facebook!

America, It’s Your Birthday!

June 28, 2010 by Nicole S. | Comments (0)

Let’s face it, we CRAVE any excuse to get together and throw a party with our best friends. What better reason than for a birthday? Happy Birthday America! Since every birthday should involved presents- why not think of some ways you and your friends can give back to your community to commemorate the occasion? Check in with local organizations who do volunteer work. Maybe you can spend the afternoon helping clean up a park, planting some trees, or participating in a food drive.

After a day of doing something good for your country, you can feel good about having a little fun at night for yourself! Get your friends together, nosh on some festive treats and try to catch a glimpse of your local fireworks show. Here are some recipes to inspire your celebration:

This first recipe is from a chef bloggess we adore, CakeSpy!

Hartford Election Day Cupcakes: This spicecake is light but flavorful; all your friends will love munching on these treats which you can decorate in red, white and blue.

Dry ingredients:

• 8 ounces (1 cup) superfine granulated sugar
• 5 ounces (1 cup) all-purpose flour
• 1 tablespoon potato starch
• 1⁄8 teaspoon kosher salt
• Âœ teaspoon nutmeg, freshly grated
• Pinch of allspice
• Pinch of salt
• 1⁄8 teaspoon baking soda

Wet ingredients:

• 3 ounces (6 tablespoons) butter, melted
• ÂŒ cup half-and-half
• 1 tablespoon rum
• Âœ teaspoon vanilla extract
• 2 whole eggs
• 1 egg yolk

Old-Fashioned Milk Buttercream

• 1 cup milk
• 2 ounces (ÂŒ cup) all-purpose flour
• 8 ounces (2 sticks) unsalted butter
• 8 ounces (1 cup) superfine granulated sugar
• Pinch of salt
• 2 teaspoons vanilla extract

Sip

While you are savouring some cupcakes, it is likely you will want something to sip as well. Here is a great list we found that lists five different themed cocktails: click. Are you adventurous? You have to try the first drink on the list- it includes jalapeno or Serrano peppers to add a little fire to your night. Prefer something a little sweeter to sip? Strawberry schnapps will be a key (red) ingredient for you. To give any red drinks a patriotic vibe try garnish with blueberries, blackberries or just throw in a blue straw!

Interview with Entrepreness Jenn Louis of Lincoln Restaurant & Culinary Artistry

June 25, 2010 by Stephanie M. | Comments (0)

Entrepreness Jenn Louis and her husband David Welch are the owners of Lincoln Restaurant and Culinary Artistry catering company, located on the corner of N Williams and NE Failing. As head chef at Lincoln, Jenn treats her guests to delectable plates comprised of simple, local ingredients that are served with thought and purpose. In this interview Jenn shares some insight about the values and principles that she incorporated into her business as well as how they not only affect the food she serves, but the bottom line of her business as well.

Read our interview with Jenn!

Can you tell me a little bit about yourself?
I grew up in Southern California, one hour East of L.A. on the base of a mountain. It was a suburban neighborhood but I could see a 10 thousand foot mountain out my back window! It was quite idyllic and beautiful. In our back yard we grew lime trees, lemons, apricots and grapes.

I started college in upstate New York but eventually went back to the West Coast to finish my studies at Pitzer College, a liberal arts school in Claremont, California. There I majored in Environmental Studies, Religion, and Women’s Studies. Afterwards I traveled – to the Middle East, Ecuador, Europe, and Africa.

At what point in your life did you know you were meant to be a chef? What was your inspiration?
When I returned to the states from my travels, I spent time between Florida, Maine and Maryland working for Outward Bound. I hadn’t thought much of cooking as a profession at the time, but while at Outward Bound I got a job cooking for the staff at base camp an hour from the nearest town. I ended up loving it! For a while I stopped cooking and began teaching kids life skills. Eventually though, I had to make a decision between doing social work and cooking. I decided that cooking was more creative and realized that I really loved it. As a kid I remember wanting to do artwork, but I couldn’t paint or draw. Luckily cooking provided me with the outlet I needed to use both my left and right brain. I get to run a business, but also implement creativity by working with ingredients based on seasonality.

In 1997 I followed my passion and went to culinary school in Portland. I spend time working at Wildwood Restaurant and started my own catering business in January of 2000, called Culinary Artistry. In July of 2008 I opened Lincoln with my husband, David Welch.

What was important to you to incorporate into the creation of your business? In what way did you hope distinguish Lincoln Restaurant from other restaurants?
Lincoln came about over a series of conversations about the values that were important to David and I to open a restaurant. It really came down to simply offering good food and good service. At Lincoln, hospitality means when a guest walks in the door they can forget about what is happening in the outside world and just relax. If something is not right, we strive to make it better. We are honest in our food and honest in our business practices. You can come to our restaurant in a suit and tie or shorts and still expect to be comfortable and at the same time enjoy nice things.

There are design principles that you incorporated into the actual building–“A balance of old and new. [...] raw charm that shines with warmth.” Can you tell our readers more about this?
Our tables are made from a tobacco house in Kentucky that was dismantled. The art is by Amy Rupple, a local artist. The metal detailing is made in SE Portland by a metal worker named Todd Littlehales, who we love.

In your opinion how important is it for restaurants to serve food based on local offerings and seasonality?
At Lincoln, what we do, we do for a reason. Everything is intentional. David and I talk a lot about the choices we make for the restaurant. We employ a great team and give importance to their voice. We believe that food is special and we also believe in simplicity. Here you will not find sauce, upon sauce, upon manipulated food. Three to five times per week we receive fresh produce from local farmers. A local forager gathers our mushrooms. We cut steaks fresh every single day. We always feature certain signature dishes, but something is always changing based on what is fresh locally. These details make for a really lovely way to eat.

Where did your inspiration for this style of food and eating come from?
Partly from growing up with fresh fruit trees in my backyard. I remember my mother squeezing fresh juice. Also from living in the Northwest and the selection of food that is available to us.

But you have to remember, I am also a business owner. At a restaurant, the profit margin is so low. If you can’t efficiently run your inventory, you can’t make it. Being sustainably minded is good for the bottom line.

For instance, we received a lamb today. I will use the whole thing. I put chops on the dinner menu and braise the shoulders for a happy hour dish called Poutine. I use the scraps to make sauce and the bones for stock. The belly gets smoked and becomes lamb bacon and the ribs are smoked and served as smoked ribs on Saturdays. Every little bit is used and is incredibly fresh. Using all the parts is good for business and it forces me to be creative how I serve it. Typically I butcher the lamb on Thursdays and serve the whole thing by Saturday!

The Wine and Beer Dinners look fun. What are they like?
We pair up with a local winery, distillery, or brewery and write a menu around what they are doing seasonally. It is really fun. We also have dinners in our prep kitchen, called Commercial, where we dim the lights and everyone sits around our huge chopping block. It sits up to 14 guests and is a really great time.

What is your drink pick at Lincoln?
David runs the bar. I know food and he knows drinks. He is very good, but also modest. One of his best drinks is the Elderflower Gimlet made with gin, St. Germain, limejuice and simple syrup. The Berlioni Cocktail is also really good. It is made with Cynar, which is an artichoke liquor, gin and sweet vermouth. It is bitter and really delicious.

What is your favorite dish on the menu?
Lincoln is about simplicity and people tend to either love it or not. The Baked Eggs typify this simplicity. For this dish, two eggs are cracked into a dish with cream, salt and pepper, and pitted, green Castelvetrano olives. The dish is baked with breadcrumbs on top. When finished the eggs are runny and soft and it is delicious and creamy.

I also love our hot fudge Sunday. We make our hot fudge, caramel, and ice cream in-house, like everything else. The only thing we purchase pre-made at Lincoln is bread. It takes a lot of labor and can be tremendous at times to make everything in-house, but it is worth it and is apparent in the quality.

Congrats on your nomination for the James Beard award for best Northwest Chef! That is quite the accomplishment – basically the Oscar equivalent for the food world. How did that feel for you and how has it affected your business?
It was a total surprise. I called a colleague to ask a question. She said “but first, congrats.” I asked what for! It was really flattering to be surrounded by so many great, successful people for the nomination. I am grateful for the press, but I still have to continue to focus on running a business.

Interview with Entrepreness Grace Pae of Artemis Foods

June 11, 2010 by Elijah | Comments (0)

Grace Pae, owner of Artemis Foods and its offshoot, the Artemis CafĂ©, is a chef and entrepreness who really knows how to manage a business that’s sustainable in all senses of the word. Artemis Foods provides environmentally friendly catering services to the likes of Al Gore and governor Ted Kulongoski, and the Artemis CafĂ© on SE Division provides delicious seasonal, local, and organic food for all of Portland to enjoy. Grace shares her tips on owning a sustainable business, making great food, and knowing when to walk away.

When did you know you wanted to be a chef?
Well, I actually had attended an apprenticeship alliance group meeting in San Francisco when I was in my early twenties, and they were offering apprenticeships with masters. It was started by an older German woman who was trying to recreate the apprenticeship model that was done more in the European countries, where a master would take an apprentice and teach them a trade. So, I was looking at doing, actually, a silk painting apprenticeship, and then I was really captivated by the chef that was offering an apprenticeship. I had really never thought about it before, then I started looking into it and I was accepted as one of his apprentices. Someone presented it to me and it sounded really creative.

What’s your favorite venue to work at?
This year we just got on at the Lan Su Chinese Garden, and we’ve just done an open house there, but I think that’s my new favorite venue. It’s just so beautiful. They just changed their name this year to the Lan Su Chinese Garden. It used to be called the Classical Chinese Garden.

What’s your favorite thing about owning your own business?
I think it’s the direct response and the ability to just make things happen. It’s really fun and exciting– kind of being in the captain’s chair.

You opened your café a while ago. What was that like for you?
Opening the cafĂ© was really a challenge. In the cafĂ©, I saw more that it was a process. I had a specific model of what I wanted to organize it as, but it’s really been a work in progress. The neighborhood has really affected what we do and what we sell, and new businesses have sprung up around us. It’s been really interesting. I guess both businesses have been really organic and took on a life of their own. I really just listen and pay attention to what kind of feedback and requests we’re getting. It’s been really interesting and growing the cafĂ© has been a really creative, organic kind of process.

Speaking of organic, what place do you believe that sustainability has in business in general?
Well, I think it’s interesting. I think you first have to determine the meaning of “sustainable,” and I think every business owner starts out and, of course, you want your business to have a long, healthy life and to have an active part in the community. That’s a big part of what I see in my businesses: we definitely have made great connections and have great relationships with different groups in the community. I think the sustainable idea for all businesses is to find the model that works and that you’ll be able to keep your business going with. And, of course, all the things like profitability and relationships add up to be sustainable. I think before sustainability was really defined, it was really a part of running a successful business. You know, making sure that the decisions you’re making are going to roll into being around for the following years. There’s a model that the Oregon Natural Step outlines and there’s four distinct areas of consideration in order to be sustainable. It was kind of cool when I found about it because I definitely have those four aspects that I consider in my businesses. The first one is to consider the impact of what you’re producing. How does the item you’re producing or the service you’re providing impact the greater world and the environment. There’s also how you’re impacting your community and the health of your community, which includes your employees. Then there’s the kind of waste that you’re producing, and that’s a big part of the sustainability of my businesses. The last one is degradation by physical means. That’s kind of hard to translate to food service, but if we’re, say, driving our vans, are we emitting carbon? For instance, our main delivery van is biodiesel.

What do you think is the secret to great food?
Well, that’s a very complex question. I think it’s absolutely using the best ingredients. For ingredients to be the best, there’s the freshness and the wholeness of the food. Under the definition of freshness, there’s the distance it’s traveling to get to you and whether or not its seasonal. For the wholeness, there’s how it’s raised and how it’s farmed and what kind of waste is produced by that farming practice. I think the freshness and the wholesomeness of the food make up what’s a good ingredient.

What’s your favorite local restaurant?
I really don’t eat out that much. I’d say a special occasion restaurant that I like a lot is Park Kitchen. They use local and seasonal items and they’re very creative. It’s based in traditional french technique and it’s very creative and interesting presentations.

What’s one thing that you know now that you didn’t when you opened Artemis?
I didn’t know what a trend sustainable food service would become. There’s a terrible thing called greenwashing [spinning a product or service so it seems more green than it really is]. I didn’t know that.

What’s the biggest business mistake that you’ll never make again?
It think it would be rushing into making a decision. I think, on a lot of levels, that if I don’t have enough time to process a decision, I’ll walk away from it. I think that’s been a big lesson for me: always take your time and process information very thoroughly.

What do you miss most about working for someone else, if there’s anything at all?
You know what I miss most? Being able to walk away or call somebody else.

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