The Portland Phoenix has interviewed Cara Stadler, chef/owner of Bao Bao and Tao Yuan.
LO: What made you decide to stay in the industry?
CS: I love food, I love cooking, I love the science behind it, and I love the effect it can have. The fact that you can take someone’s terrible day and turn it around is pretty awesome. We want people to come in and be happy at the end of the day. We do our best every day to deliver something fun and enjoyable.
and interviewed Tim Adams, head brewer and co-owner of Oxbow.
Blending various barrels is clearly an important practice in creating your finished beers. How do you determine what beer to blend with what beer?
It starts with the end goal of having a balanced and complex product. I’ll have a beer in mind, usually that starts with having a color in mind that will need to be accomplished. Flavor profile-wise I want barrel character, but not too much barrel character. I like blending different types of barrels to enhance complexity. I do a lot of mixing of wine barrels and bourbon barrels, and barrels of various ages. I like working with at least a small amount of bourbon barrel beer for the vanillin, I find that it’s a really nice smoother-outer, if you will, on the pointier and sharper notes of acidity.
West End Deli papered up and closed with no explanation. Out of business?
Yes, it’s been closed for a few months.