NYT: A Controlled Fermentation for Culinary Ideas

The New York Times has published a celebration of food in Portland.

In the last decade, Portland has undergone a controlled fermentation for culinary ideas — combining young chefs in a hard climate with few rules, no European tradition to answer to, and relatively low economic pressure — and has become one of the best places to eat in the Northeast. The most interesting chefs here cook up and down the spectrum, from Erik Desjarlais’s classically pressed roast ducks at Evangeline, to the renegade baker Stephen Lanzalotta’s gorgeously caramelized sfogliatelle (sold out of the back of Micucci Grocery, an Italian-imports shop), to Mr. Potocki’s simple but brilliant chili-garlic cream cheese and handmade bagels.

One comment on “NYT: A Controlled Fermentation for Culinary Ideas

  1. In a rare aligning of the stars, Daniel Price has his picture in both the NY Times article, p. C1, and in today’s PPH, p. F5. I want his publicist!

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