The Hot Line

April 16, 2015

We are thrilled to announce our latest venture with KXL radio - The Hot Line.

The Hot Line is an irreverent but educated food program driven by the 35 year friendship of its hosts, Kurt Huffman and Leather Storrs. The pair plan to explore the shifting food landscape of the Northwest and the world. Segments will include guest interviews both local and national, conversations on topics specific to our industry and “the week in reviews”- a critique of that week’s local food press. Interaction with listeners by both email and calls will be an expanding portion of the show going forward. Huffman and Storrs bring distinctly different skill sets and opinions to the table. Their friendship and familiarity should make for some knock-down, dragout radio. With humor, expertise and curiosity, the Hot Line seeks to pull back the curtain on a popular, increasingly political and juicy industry.



Portland's CEOs Of The Year

February 18, 2015

We are thrilled to announce The Portland Business Journal recently named our fearless leader, Kurt Huffman, as CEO of the year in the restaurant and hospitality industry.



Big Trouble Moves Into Old Town

November 7, 2014

There’s Big Trouble in little Chinatown.

As we reported earlier, the Chefstable/Ryan Magarian bar in Chinatown formerly known as Easy Company shuttered. Magarian, best known for Aviation Gin and Oven & Shaker, has moved on to focus on other projects and (hopefully) resurrect Easy Company in a new space.

Meanwhile, the Chefstable team has been busy revamping the bar into a less serious joint called Big Trouble, in hopes it would be a better fit for the oft-debauched neighborhood. Considering the giant lettering on the front windows spelling out “beer,” “alcohol,” and “enter here,” it should fit in just fine.



Take a seat at the ChefStable with Kurt Huffman

September 5, 2014

KXL’s Val Stouffer and Kurt Huffman have premiered a new segment on their afternoon lineup. The weekly segment will focus on the food and drink scene here in Portland. Tune in Wednesday afternoons for ‘A seat at the ChefStable’ and get the low down on what’s hot and what’s not.



Urban Winery & Taproom Unveiled

April 28, 2014

The talented team of AlexEli wines and Joel Gunderson, of Restaurant St. Jack, have teamed up with ChefStable to open Coopers Hall in SE Portland. We’re excited to showcase 40 taps of wine, beer and cider paired with mouth watering rotisserie style cuisine by Roscoe Roberson, former sous chef at Racion.



Greg & Gabrielle Denton named Food and Wine's Best New Chef 2014

April 1, 2014

We are thrilled to announce Greg & Gabrielle Denton are Food and Wine’s Best New Chef’s of 2014. Congratulations you two!



A nibble of Frice Pastry and Philippe's Bread in North Portland

March 17, 2014

We are happy to introduce our sweet and savory bakery project in North Portland. Connected to the latest Lardo installment, the bakery is open 7am-7pm everyday.



Lardo's Third Portland Sandwich Shop Opens Right Now

February 26, 2014

3 is a magic number for Lardo. We are excited as today Lardo opens its third location on N. Williams and Mason.



Spring Report: Ten Portland Restaurants To Watch

January 29, 2014

We’re honored to be included in this round-up of exciting openings. St. Jack NW, Coopers Hall, and Lardo North are in pretty fantastic company.



St. Jack NW Opening On Valentine's Day

January 27, 2014

Our friends at The Oregonian broke the news about St. Jack’s opening date. Valentine’s Day is a pretty perfect time to check out such a romantic spot, don’t you think? We are so excited to show you what we have in store at the new location. We recommend making reservations early, seats are bound to go quickly.



Five restaurants taking An Xuyen Bakery bread way beyond banh mi

January 22, 2014

We love An Xuyen Bakery and our restaurants are proud to feature it on their menus. Both Lardo and Foster Burger were featured in this flattering round-up in The Oregonian. Check it out!

Bronx Bomber at Lardo Eastside

The original, Hawthorne Boulevard location of Rick Gencarelli’s over-the-top sandwich chain often has at least one sandwich on an An Xuyen baguette on the menu, though ironically not the restaurant’s take on bánh mì—that one’s on ciabatta. On a recent visit, Lardo offered the Bronx Bomber ($9), an overstuffed hero with a pile of minced beef, pickled peppers, caramelized onions, provolone and enough shredded lettuce to make you feel better about your choices. This is a take-a-nap-and-skip-dinner kind of sandwich, especially if you pair it with a pint or two from Lardo’s excellent tap list.

Kimcheese Burger at Foster Burger

Southeast Foster Road’s rock ‘n’ roll burger joint, which opened next door to An Xuyen in 2009, turned to its neighbor for buns from day one. The sturdy, sesame-seeded bun is the rock on which great burgers are built, tough enough to stand up to a juicy patty with a pleasant but unobtrusive flavor. For proof, look no further than the Kimcheese Burger ($9), a sloppy mutant with Sriracha mayonnaise and and kimchee added to a standard bacon cheeseburger. It’s impossible to eat without covering your hands in cabbage/mayo/hot sauce juice, but the bun holds on until the last slippery bite. If you want to try it, though, you’d better hurry—Foster Burger’s owner, Kurt Huffman, plans to replace the bun with a leavened brioche when his restaurant group, ChefStable, opens its first bakery this spring.



Portland News To Chew

January 16, 2014

Chef Cafiero is thrilled to announced that Tony Wilkie will be joining the Racion team as their new sous chef. Prior to cooking in the Racion kitchen, Tony was the sous chef at Clyde Common under Chris DiMinno and he’s worked at a range of other prestigious Portland restaurants including Belly and Bluehour.

“I’m excited to be working with Tony - he has a young, ambitious energy and his culinary style matches mine. He’s a wonderful addition to our modern kitchen,” said Chef Cafiero.