Our Third Birthday

Well, it's hard to believe, but it's our third birthday! After 3 years (and 37 issues) it feels good to still be around. Honestly, I had my concerns. I was worried that by now, we might have run out of things to say. I was worried despite how long we've been around that when people ask me, "What do you do?" they would still reply, "PDX Magazine" Never heard of it." or (my favorite) "Is that a magazine about the airport?"
But here we are, three years in and, I have to say, things are going pretty well. In fact, we're so excited, we're throwing ourselves a party and you're invited.
Please join us on October 22 beginning at 7pm as we commemorate the occasion at the Star Theater (13 NW 6th Avenue). We'll have music, food, champagne, cocktails and espresso as well as some treats from Cupcake Jones!
If you'd like to get on the VIP list, email us at pdxmagazine@gmail.com before Monday, October 19.

Port in a Storm

By Hollyanna McCollom

Picture this: You’ve just finished a nice meal; maybe you even had a Manhattan or a glass of wine. As you soak in the ambiance of the candlelit dining room, the server comes around with the dessert menu and asks, “Can I bring you something to drink with that?” If you’re the sort of person who always orders coffee in this situation, it’s time you explored the world of port.

Steeped in history and tradition, the process of creating port dates back to the 17th century when wine supplies to Britain were cut off by frequent wars in France. During that time, the British took a liking to the full-bodied wines produced in the Douro valley of Portugal, which, unfortunately, did not often make the trip without beginning to turn. To combat the problem, they began “fortifying” the wine with brandy, which stopped the fermentation process and allowed for safer (i.e. more lengthy) travel. To the delight of the winemakers, the resulting wine was surprisingly rich and more complex.

The different varieties of port are dependant upon many things, not the least of which include the harvest and the fermentation process. The youngest of these is a ruby port, which is readily available and reasonably priced in both stores and restaurants. As El Gaucho (319 SW Broadway, 227-8794, elgaucho.com) Wine and Cigar Captain Leann Loveland says, “It’s the white zinfandel of the port world in my opinion. It’s a good place to start.” A ruby will age in wood barrels for approximately two to three years before being bottled, resulting in a bright red or garnet blend that is vibrant and fruity. A good one to try is Warre’s Ruby Porto Warrior (about $15).

One of the most popular types of port is a tawny, which derives its name from the golden brown color it develops while aging in wood barrels. As a tawny ages it is exposed to more oxygen than its ruby counterpart and the gradual oxidation and evaporation result in a blend that is often described as having nutty, earthy or caramel-like overtones. A 10-year tawny is a fine choice and will only cost you about $10 to $20 a bottle. But like humans, the longer a port has to mature, the more complex and layered it becomes. A 30 or 40-year tawny will be deeper in color and will often pick up other flavors like dried fruit, toasted almonds and toffee. It’s well worth the extra bucks you’ll shell out for a glass as you smoke a cigar or nibble on a good blue cheese. A good low-priced version to try is Warre’s Otima (about $20 per bottle); or, if you want to splurge a little, try Graham’s 40 Year (about $150).

The most sought after is the vintage port, which must have the seal of approval from The Port Wine Institute (IVP) in Portugal before it can be declared. When wine producers feel that they have a particularly good port, they will send samples of it to IVP. If they agree, then IVP awards it with the honor of a “declared vintage.” It’s a coveted distinction since there are only about three declared vintages every 10 years. In fact, since 1901, there have been only 29–some of the most recognized are from 1927, 1934 and 1945. Vintage ports, like rubies, are aged in their bottles and develop a signature claret color. Unlike the younger wines, a vintage port will not be as bright, having had years to mellow, soften and mature.

In years past, children were often given a “pipe” of port (about 61 cases) the year they were born, with the intention that by the time the child was old enough to drink, the wine would have properly matured. Still today, a popular gift for landmark birthdays is a bottle from the year of the recipient’s birth. Pazzo Ristorante (627 SW Washington St, 228-1515, pazzo.com) Wine Director Lemmy Cooper suggests pairing such a wine (like their 2003 Taylor Fladgate Vintage, $20 per glass) with a flourless chocolate cake and raspberry sauce to complement the fruit-forward flavor.
Similar to a tawny, a colheita (pronounced, “col-yate-ah”) is a port from a single harvest (i.e. one year, one region), the date of which is printed on the label. Unlike a vintage port, colheitas are aged in barrels, thus developing a tawny color and characteristic. Less than 1% of all port production results in colheitas, so it’s a rare treat that retails for around $20 to $80 a glass (or $50 to several thousand dollars per bottle). El Gaucho even carries a Porto Kopke 1937 colheita for $185 a glass. Like the vintage port, it is often presented as a gift to someone to commemorate an anniversary year or birthdate.

A Late-Bottled Vintage (LBV), on the other hand, is similar in character and flavor to a vintage port. Indeed, an LBV is also derived from grapes produced in a single harvest. However, an LBV will spend four to six years in wood barrels before it sees the bottle. The resulting wine is full-bodied and rich, a marriage between vintage and tawny. Says Cooper, “I think if someone was getting into port or didn’t know much about it, for an extra five bucks a bottle [as compared to a standard ruby or tawny] it’s a good choice. I’d rather drink these [LBVs].”

Besides being a fine accompaniment to dessert, Port is often paired with cheese, fruit, Fois Gras, paté or even cigars. Says Loveland, “Ports go hand-in-hand with cigars. We see a lot of younger clientele in the cigar room having one with their gin and tonic and maybe they don’t realize how much more they could enjoy their cigar if they paired it with a cognac, a scotch or a port.”
Finding the right style of port for you is not hard if you go to the right place. Most restaurants are happy to offer suggestions based on your preferences and sommeliers are often excited to share their advice. In fact, as Loveland suggests, it’s wise to ask if you can sample a bit before ordering to see what sort of port you prefer. “Most bartenders are happy to pour you a taste to see if it’s what you really want,” she says. You can also call ahead to many oenophile restaurants (i.e. wine heavy) and schedule a tasting or a private session with their sommelier or wine director, like Cooper or Loveland, who are not only fountains of knowledge, but a lot of fun to boot.

So, put down the coffee (it will probably just keep you up late anyway) and check out the “other side of the dessert menu.” Because whether you prefer to finish your meal with a Crème Brule or a fine cigar, there is sure to be a port that will enhance your experience.

Editor's Note- October

The first time I picked up a copy of PDX Magazine (the March 2006 issue, left), I was surprised I hadn’t heard of it. The glossy photos, the super-handy happy hour guide and the subject matter (tattoos, fashion and late night dining) seemed right up my alley.

Of course, I hadn’t heard of the magazine because at that time it was only six months old. It was only two days later that I saw their ad for an editorial intern.

Things have changed a lot since then. We have seen many of our co-workers move on to other things. We’ve seen the readership grow more numerous and more diverse. We’ve seen the pages inside the magazine change a lot, too, thanks to the remarkable work of our Art Director, Joel Masters (who has, by the way, been here since the magazine’s debut). When I see how far we’ve come in such a short time, frankly, I’m pretty proud to be a part of it. In fact (as we celebrate our third birthday) I am positively brimming with pride.

It hasn’t always been easy, of course. Times are tough for publications whether they are The New York Times or a little start up like us. Like anyone else, we’ve hit a few roadblocks (like the month we had to pack up our 40,000 magazines in trucks and deliver them ourselves!) but, in spite of it all, we are still going strong.

For me, I owe a tremendous amount of gratitude (and food, booze, prizes, money, etc) to my two assistant editors, Nathan Peasley and Jeremy Lloyd. There’s simply not enough that I can say about those guys and their ability to get the job done while still making me laugh. It’s pretty remarkable to get through a particularly grueling press cycle and still want to hang out with anyone from the office, but these guys are just that cool. And when the proverbial you-know-what hits the fan, they are just the sort of guys you want backing you up.

As we move forward, I am excited about the changes we have in store. Never the sort of publication to rest on our laurels, we approached this advent with more of a question of “what’s next?” than a sense of self-congratulatory relief. To be honest, I expected the latter. I have heard apocryphal tales of magazines surviving after three years, as if that were some magical threshold that had to be crossed.

Around here, though, we are simply glad to be around and glad to have the opportunity to express our creativity and share the things that we love about this city. Frankly, when it comes to creating a “where to go, what to do” magazine, there’s not a better city to be in.

Secret Garden

I am, admittedly, not much of a traveler. So, when faced with the opportunity to spend several days discovering the island of Kauai, I was excited, but dubious. The island is merely 552 square miles (the fourth largest of the Hawaiian Islands) and yet, only three percent of that is zoned for commercial and residential use. The other 97 percent (packed with canyons, rivers, beaches, trails and mountains) is lush, green and beautiful—a landscape ripe for exploration and adventure... read full article

Neighborhood Profile: 28th and Burnside

Bisecting Burnside and straddling North and Southeast, the small strip of 28th from Stark to Glisan has a lot to offer. This little hood, anchored by the historic Laurelhurst Theater and book-ended by Masu and Pambiche, is home to some of our favorite restaurants, watering holes, shopping, primping and pampering activities, all in a very digestible serving. That said, let’s slurp a few lovin’ spoonfuls of what this lip smackin’ locale has to offer... read full article

Live on Stage

By Katie Mitchell | Photo by Rozarii Lynch, courtesy of Portland Opera

That cool breeze and clouds overhead may signal the end of yet another summer, but if there’s one thing to look forward to this fall, it’s the exciting line-up of performances scheduled for Portland’s stages this season.

Fred Meyer Broadway Across America kicks off their season with 2007 Tony Award Winner for Best Musical Spring Awakening (Oct 21–26), a rock-musical which documents the trials and tribulations of German teens in the late nineteenth century. Later in the season, catch The Color Purple (Dec 30-Jan 4). Presented by Oprah Winfrey herself and based on Alice Walker’s Pulitzer Prize-winning novel, The Color Purple uses jazz, gospel and blues to tell the story of one woman’s journey to find herself. Rounding out Broadway Across America’s season are Movin’ Out (Jan 16–18), Wicked (Mar 4–Apr 5), Grease (April 21–26) and Rent (June 9–14). Visit portlandopera.org to learn more.

Portland Center Stage, which is bringing back its popular 30 and under discount, also has lots of musicals in its lineup. The season begins with quintessential American musical Guys and Dolls (Sept 23–Oct 6) followed by the world premiere of Storm Large’s autobiographical musical Crazy Enough (Mar 31–June 7) which documents her life in rock and roll, Hollywood, and on the small screen as a reality TV veteran. Capping of the season is Grey Gardens (May 26–June 21), a musical about Jackie Kennedy Onassis’ eccentric relatives Edith Bouvier Beal and her daughter “Little Edie.” For ticketing information, go to pcs.org.

If the old song and dance isn’t quite your thing, there’s plenty of drama to go around as well. Portland Center Stage offers a number interesting plays including the American premiere of Fin Kennedy’s How to Disappear Completely and Never Be Found (Jan 27–Mar 22), Oscar Wilde’s classic The Importance of Being Earnest (Feb 24–March 22), and Frost/Nixon (Apr 14–May 10, an examination of Nixon’s last hours of presidency. PCS has also included some inventive productions this season including R. Buckminster Fuller: The History (and Mystery) of the Universe (Sept 23–Oct 6), a one man show that takes the audience inside the mind of one of the leading scientists and philosophers of the 20th century. Later in the season, the New Year brings the world premiere of Nancy Keystone’s Apollo (Jan 13–Feb 8), a multi-media production that explores such events as the dawn of the U.S. space program and the Civil Rights Movement.

The Artists Repertory Theatre has some heavy hitters as well. The season begins with Blackbird (Sept 2-Oct 12), winner of the 2007 Laurence Olivier Award for Best New Play in London and hearded as “a new take on Lolita.” Also making an appearance this season is Sarah Ruhl’s Eurydice (Sept 16–Oct 26), Stephen Karam’s Speech and Debate (Oct 15–Nov 23), Irish Playwright Conor McPherson’s The Seafarer (Jan 6–Feb 15), and Three Sisters (May 5–June 14), Tracy Letts’ adaptation from the original Russian play by Anton Chekhov. Go to artistsrep.org to find out more.

Celebrating its 25th anniversary season, Miracle Theatre Group has a spectacular selection of original and bilingual works. The season begins with Dos Pueblos (Sept 19–Oct 4), a collaboration with Hand2Mouth Theatre of Portland and La Comedia Humana of Mexico City which explores the overlapping cultural histories of Mexico and the US. Also coming to the stage are the bilingual productions of La Carpa Del Maestro: El Dia De Los Muertos Festival (Oct 24–Nov 9) and El Último (Jan 9–17), Te Llevo en La Sangre (Jan 30–Feb 21), a Spanish language dark comedy from Argentina, and English language productions of El Grito Del Bronx (Apr 3–25) and The Shrunken Head of Pancho Villa (May 8–30). Visit milagro.org for more information.

Portland Opera presents a number of powerful operas this season starting with Giuseppe Verdi’s La Traviata (Sept 26–Oct 4). Later in the season, catch Fidelio (Nov 7–15), The Turn of the Screw (Feb 6–14), La Calisto (Mar 13–21), and Rigoletto (May 8–16). Find out more at portlandopera.org.

For all those theatre buffs in the making, Oregon Children’s Theatre and Tears of Joy Theatre have lots of kid-friendly shows in the works. Along with some other great productions, Oregon Children’s Theatre brings Roald Dahl’s beloved book to life with James and the Giant Peach (Nov 1–23). For a new take on an old tale that tots are sure to enjoy, check out Petite Rough: A Cajun Red Riding Hood (Apr 25–May 17). Tears of Joy Theatre celebrates their 35th year of remarkable puppetry with productions of Pinocchio (Nov 9–Dec 1), Petrouchka (Dec 28–30), Anansi the Spider (Jan 26–Feb 10) and Stellaluna (Apr 4–20). Also, don’t miss the 10-years-and-up- appropriate Comedy Sportz Puppetz vs. People (Nov 23–24), a battle of wits between Tears of Joy puppets and ComedySportz actors. Head to octc.org and tojt.com to learn more.

Last, but certainly not least, White Bird and OBT promise some fantastic performances for all you dancin’ fools. White Bird’s busy season includes 12 companies from places like Finland, Israel, Australia and Brazil as well as White Bird Uncaged, a new series that brings four groundbreaking companies to perform throughout the season at adaptable venues around Portland. Oregon Ballet Theatre also has an impressive line-up this season starting with Swan Lake (Oct 11–18) and including Balanchine’s The Nutcracker (Dec 12–24), Lambarena (Feb 21–28), a fusion of Bach and African Dance.

Neighborhood Profile: Distillery Row

As destination neighborhoods go, the newly dubbed Distillery Row may not be the first to pop into your mind. However, this quiet gem has much to tempt a visit. Getting its name, quite obviously, from the abundance of craft distilleries that call these blocks home (from SE Washington to SE Lincoln and from SE Grand to SE 11th), there is much more to imbibe and enjoy here than just those excellent local liquors. Brewpubs and bars abound, offering up some of P-Town’s favorite pints. In addition, stellar dining spots will hypnotize your palette—and it doesn’t stop there. So lace up your walking shoes. We’re going to cover a lot of ground as we try a taste of all the special spots that “The Row” has in store... read full article