Portland, Ore: Go for the Food, Stay for the Food

If you're the kind of traveler so interested in food that the word "foodie" makes you shudder a little, it's time to schedule a trip to Portland, Ore.

Autumn is the best time to visit this city of about 500,000 people, which perches atop many lists as the greenest, fittest, most livable and best designed city in the country. Portland also is the motherland of James Beard, the father of American gastronomy, and it's a place for food lovers visit who want to eat well and dress down.

To prepare for your gourmet trip to Portland, it's essential to familiarize yourself with what produce is in season. The phrases "locally sourced" and "farm-to-table" are repeated with mantra-like frequency here, and for good reason: More than 220 agricultural commodities are grown in Oregon, more than any other state besides California, according to the Oregon Department of Agriculture.

The state's top five agricultural counties are less than an hour's drive from the state's most populous cities. The state's copious bounty -- and much of neighboring Washington state -- is within easy reach of any chef's cutting board. And this isn't just at the high end: the fast-food chain Burgerville locally sources its wild salmon and hazelnuts for one of its salads, and it also offers a changing seasonal menu. For instance, only in the summer are Walla Walla onion rings, blackberry milkshakes and smoothies available.

But I'm jumping ahead. First, start your day with breakfast at the elegant, European-styled Everett Street Bistro, which has freshly squeezed juices, Grand Marnier French Toast, or a scramble made with local Viande chorizo, and nearby Tillamook cheddar. Wash it all down with Sleepy Monk coffee from the Oregon coast town of Cannon Beach.

< Previous

1 2 3 4 5

Next >