Wednesday, May 13, 2015

New Article: 11 Portland Road Trips That Are Actually Worth Taking, on Thrillist

Enough road-tripping fun for the entire 2015 summer, these 11 Portland road trips show off the best drives and destinations within 4 hours of the city. My second article for is up!

Photo by Mattie John Bamman

Let's face it, being surrounded by road trips is one of the things that makes Portland Portland, but everyone's always talking about the same road trips: take a drive to Cannon Beach, Willamette Valley, Timberline Lodge... We're going assume that you know all about those (you have noticed the giant, snow-capped mountain to the east, right?) and are looking for fresh patches of pavement. Here are 11 sweet road trips from Portland -- all within four hours.

Read the entire article----->

Monday, May 11, 2015

New Article: The Best Izakaya in Portland, on Thrillist

Look at it—isn't it beautiful? I've had my first article published by Thrillist Portland!

To kick things off, I went on an investigative drinking and meat-on-a-stick-eating journey into Portland's dark, umami-saturated Japanese taverns, izakaya. I found the best pork-belly preparations and wasabi-flavored cocktails and a surprising quantity of delicious fried chicken. Writing for opens up new terrain in terms of voice, and I've always liked its irreverent but dead-on take on food and culture. My next article will be up soon!

The 8 Best Izakaya (Japanese-Style Taverns) in Portland
Originally published on

Photo by Kari Young

Because Japan and America go together like... um, Tom Selleck and that movie where he moves to Japan, it should be no surprise that a slew of that country's sweetest kind of drinking establishment, izakaya, are showing up stateside, especially in booze happy Portland. Half tavern, half tapas joint, these bars serve mostly beer and sake, along with small plates of what passes for pub food over there, aka noodles, skewered meats, and other delicious reasons to check out the eight best izakayas in PDX...

Read the entire article----->

Tuesday, March 31, 2015

Step Out of Your Comfort Zone: Drink Turkish Wine just published 5 Reasons to Drink Turkish Wine while in Turkey, an article that I wrote that introduces wine making in Turkey, and I wanted to take a moment to focus a little more on one of the wines featured in the article: Turasan Winery's 2013 Emir. 

This white wine is a pure, clean glass of Mediterranean culture. Its transportive character begins with the nose, as fragrant as a midsummer twilight, with notes of elderflower, almond, and peach. At first, the palate is a full-mouth experience—the alcohol is 13.5%—put the body pulls away like a camera panning out of a closeup. The Emir is slightly tart and bright, and it is exceptionally clean with a hint of jasmine. It's a great summer white, and it has absolutely none of the funk that I sometimes associate with Eastern European whites.

A good selection of wines from Turkey is now available to U.S. consumers. I received sample bottles of Turkish wine from VinoRai, a wine importer championing the cause to bring the wines of Turkey to the United States. I am not familiar with other companies selling Turkish wines online in the United States—except Amazon, which only ships to California—and VinoRai recently partnered with World Wines at Home to ship Turkish wine to most U.S. locations. You can check out their selection of Turkish wines here. I highly recommend it.


Thursday, January 29, 2015

Book Review: The Culinary Lives of John & Abigail Adams - A Cookbook

Title: The Culinary Lives of John & Abigail Adams - A Cookbook
Author: Rosana Y.  Wan
Score: 8/10
Price: $29.99
Publisher: Schiffer Publishing, Ltd.
Where to Buy:

Rosana Y.  Wan's first book, The Culinary Lives of John & Abigail Adams - A Cookbook, is much more than a cookbook: It is a fascinating and intimate portrait of early American culinary life. The book takes you inside of the life of President Adams while simultaneously sharing the very foundation of New England, and arguably, American, cuisine. For instance, did you know that hard cider was much more prevalent than beer in the United States in the 18th century? Did you know that Americans primarily ate with their hands, at the time? And even more fascinating, that Abigail Adams melted down her own pewter dinnerware to make bullets for the Revolutionary War?


The Culinary Lives of John & Abigail Adams tells the story of John and Abagail Adams, focusing on their 54-year marriage. The couple's letters appear throughout the text, and they contain enough culinary details to prove that the Adamses were bonafide colonial foodies. President Adams loved buckwheat bread, fresh fruit, hot chocolate (a new development at the time), roasted fowl, and mince meat pies. He often reported on French and British cuisine while serving as a diplomat, believing it much inferior to the hardy fare born from virgin American soils.

The book is organized by meals and dishes—Breakfast; Bread; Meat and Poultry; Sauces; Seafood; etc.—and Wan offers a seamless chronological depiction of the Adamses' lives while serving up these old-school recipes. The majority of the recipes come from 18th and 19th century cookbooks, and Wan sometimes substitutes modern ingredients and cooking methods to help home cooks. Wan does a good job of succinctly presenting the steps involved in each recipe; however, some recipes are so simplistic, such as Boiled Corn, that you wonder why such recipes were even included. The answer is this: The recipes offer profound insight into how Abigail and other colonialists spent their days, as well as the joys and hardships they faced in the kitchen. And simplistic recipes are the exception: The majority of the book's recipes are tantalizing and will prompt home cooks to whip out their rolling pins.

There's something very special about learning about the life of President Adams through his daily meals. I cannot think of a more intimate approach to writing a biography. When reading The Culinary Lives of John & Abigail Adams, you dine on biscuits with homemade strawberry preserves at 6am; then, for dinner, which was served at 2 in the afternoon, fried oysters and roasted salmon with fish sauce. Perhaps you'll sip a mug of hot chocolate right before bed. A few cocktail recipes are also included, including this recipe for Whipt Syllabub:

At times, Wan's prose is dry, and the arc of the story of John and Abagail's lives does take time to evolve. Additionally, the copyediting is noticeably lax in the final chapters. But these distractions are quickly forgotten once the delicious, and sometimes bizarre, dishes emerge, along with a host of intriguing historical culinary facts. Here are a few more historical tidbits to make the point:
  • "The first cookbook to use standardized measurements, Fannie Farmer's The Boston Cooking-School Cook Book, came out in 1896." Before it was published, all books left ingredient amounts to the chef's judgment.
  • "In John Adams's time, punch was a gentlemen's drink, served at social gatherings, special occasions, and celebrations. The punch bowl was one of the most valuable items in a household."
  • From a letter written by Benjamin Franklin, "Ray let me, an American, inform the gentleman, who seems quite ignorant of the matter, that Indian corn, take it for all in all, is one of the most agreeable and wholesome grains in the world; that its green ears roasted are a delicacy beyond expression; that samp, hominy, succatash, and nokehock, made of it, are so many pleasing varieties; and that a johny, or hoe-cake, hot from the fire, is better than a Yorkshire muffin."
In the Acknowledgments, Rosana Y.  Wan explains her motivation for writing the book. It wasn't simple fascination; after reading John Adams, a biography written by David McCullough, she wanted to "become a better individual myself, to stand firm in my beliefs and values, to be curious, to not be afraid of asking questions, to think and write freely, and to voice my opinions." There's no doubt that others will come away with this inspiration after reading The Culinary Lives of John & Abigail Adams. Wan's book is one of the most intimate biographies of the Adamses available. It puts readers right at the table with America's founding fathers.

Monday, January 5, 2015

New Article: The Enigmatic Oregon White Truffle

The Enigmatic Oregon White Truffle
Published in Northwest Travel Magazine
Jan. 2015
By Mattie John Bamman

Photo © Oregon Truffle Festival
Black and white truffles are some of the world’s most expensive delicacies, and until recently, many believed that culinary-quality truffles grew exclusively in France and Italy. In fact, a lot of misinformation has surrounded truffles, but this much is sure: The Oregon truffle industry is booming, and what was once nearly impossible to obtain is now locally available.

Fundamentally, truffles are a type of fungi. Dr. Charles Lefevre, a forest mycologist and founder of the Oregon Truffle Festival, points out that there are important differences between truffles. “Oregon black truffles are the most popular among chefs,” he says. “They have tropical fruit and chocolate aromas. White truffles are much more earthy; the European variety has an almost animal-musk aroma.” Read full article------->

Tuesday, December 30, 2014

Book Review: The Chocolate Tasting Kit by Eagranie Yuh

Eagranie Yuh's new chocolate book and kit, The Chocolate Tasting Kit, shows us that the world of chocolate is just as complex and fascinating as the worlds of wine, coffee, and tea. Ever wanted to know the difference between white and dark chocolates? Hungry to identify the top chocolate producers and regions worldwide? Yuh's 48-page book, just one of multiple components in The Chocolate Tasting Kit, offers all of the gooey details succinctly, and it's fun to read.

Is The Chocolate Tasting Kit just for chocolate geeks? Well, it does include around 100 "tasting notes," little cards for filling out price, chocolate origin, flavor notes, and more that only the most chocolate-obsessed might eventually use up. It also comes with a pouch for storing labels from your favorite chocolates as well as 12 tasting flashcards; for example, the "fruity" flashcard reads: Fruity is one of the biggest flavor families in chocolate—which makes sense, since chocolate comes from a  fruit. The most common flavors are red fruits, berries, and citrus. When it comes to citrus, see if you can distinguish between the fruit, which is more sour, and the zest, which is brighter.
Tasting Notes
But no. The Chocolate Tasting Kit is a practical resource for anyone who wants to learn about chocolate, and it opens up the world of chocolate in ways that few other resources have.

To get the most out of this kit, begin by reading the book. I learned so many fascinating facts, such as the difference between mass-market and fine chocolates and how chocolate makers coax the inherent flavors from cacao beans through the conching process. 

In style, Yuh's writing is witty but doesn't include the tacky chocolate puns usually found in writing on chocolate. Amazingly, the book keeps things light while informing us of such things as the complex five-step process of turning cacao beans into chocolate. Like producing wine, fine chocolate production requires masterful technique and an appreciation for the natural flavors found in fruit.

After reading the book, it becomes clear how to use the rest of the tasting kit. The flavors and descriptions of single-origin chocolates had me salivating and anxious to sample a few top chocolates. Importantly, The Chocolate Tasting Kit DOES NOT include chocolate. I imagine that this would be too difficult to monitor, as the freshness of good chocolate is far shorter than the freshness of a good book. In other words, it just wouldn't be practical to include chocolate in a kit that will likely stay on book shelves for years to come.

Accordingly, I went out and purchased some of Portland, Oregon's best chocolates—Woodblock Chocolate, Alma, and Moonstruck. Next, I peeled off a few tasting notecards and began filling out the information. Between this and the tasting-note flashcards, I quickly found flavors and aromas in the chocolates that I had never identified before. And I call that a success.

Chocolate is something everyone has access to and that most people love. Eagranie Yuh's The Chocolate Tasting Kit is a one-of-a-kind resource for expanding your world of chocolate.

Price: $24.95
Publisher: Chronicle Books
Where to Buy:

Friday, December 19, 2014

Sagrantino: The Insider's Italian Wine

Review of 2009 Arnaldo Caprai Sagrantino di Montefalco DOCG Wine

The first time I visited Umbria, Italy—the land of the age-worthy sagrantino grape and Sagrantino di Montefalco DOCG—I'd just quit a job teaching English in Lecce in Southern Italy to take an extensive tour of Italy's wine and food; Umbria was the fifth stop in the Italy From Top to Bottom travelogue, published by, and there, I discovered the famous cities of Perugia and Assissi and some of the most manicured countryside in all of Italy. Picture Italian cypress trees forming dotted lines across hills and valleys; astutely straight rows of freshly harvested hay; and luxurious wineries and estates built high above, on rolling green hills. To cap it all off was the wine, and when I reached Montefalco, the center of Umbrian wine country, I was welcomed with a huge wine-drinking festival, called Cantine Aperte.

While memories of my discovery of the Sagrantino di Montefalco DOCG remain strong, I have the luck of knowing where to find fine sagrantino wines in the United States to make the memories even stronger. Sagrantino is very unique grape, and if you're seeking a special holiday gift for a wine aficionado, you need look no further. With powerful tannins and flavors reminiscent of cherries and damp fall leaves, the wine has as much depth as any I've found elsewhere on the globe, but its rarity and price often keep it under the radar. They shouldn't. Prices are comparable to fine Oregon pinot noir and less than most Napa Cabs. What better time than Christmas to splurge on an exciting, sure-to-impress Italian wine? And the best sagrantinos age beautifully for 15+ years in the cellar.

I recently tasted an astoundingly deep and complex sagrantino, the 2009 Arnaldo Caprai Sagrantino di Montefalco DOCG. Established in 1971, Arnaldo Caprai winery has been instrumental in distinguishing clones of sagrantino grape vines, and winemaker Marco Caprai stands alone in my opinion in his talent to express Umbrian terroir with the sagrantino grape.

The 2009 drinks well now, and it will only grow more complex with age. I let the bottle breathe for an hour before drinking, and the first sip was, as I said, astonishing. It was as though the wine jumped out of the bottle and challenged me to a gentleman's dual—that's how powerful, voluptuous, and multi-layered it was. The 14.5% alcohol content offers the first clue as to the size of the body. On the nose, I found a seemingly limitless number of aromas, beginning with spicy black pepper and dark chocolate and continuing with damp fall leaves, eucalyptus, and black cherry. The palate revealed mineral complexity—chalk and granite—lending a velvety mouthfeel. Tobacco and dark spices led to a bitter-chocolate finish.

More than anything, the 2009 Arnaldo Caprai Sagrantino di Montefalco DOCG is a wine for grown-ups. It is for those who have tasted through many vintages and are looking for something potent and beautiful. The fruit is subdued; clearly, "jamminess" was not winemaker Sig. Caprai's primary goal. Pair it with grilled, smokey meats or a Christmas roast with a rich, dark sauce. To truly geek out, check out some of Umbria's traditional foods for inspiration.

WHERE TO BUY: Typically costing between $85-100 dollars, Arnaldo Caprai Sagrantino di Montefalco DOCG is distributed nationwide by Folio Fine Wines. Check your local fine wine shop. Alternatively, if you live in AK, CA, DC, FL, MO, NV, NH, NM, ND, OR, VA, or WY, order online at

Let me know what you think. Salute!

Sample Disclosure: I received this wine for review as a free media sample. Each month, I receive twenty or so offers for free wine samples. I only respond to offers that I believe will be review-worthy, and if I do not like the wine, I do not write the review.