Plus, does PDX have better gelato than Italy?

🍳 How this PDX chef taught Nicholas Cage to cook

Plus, does PDX have better gelato than Italy?

By Cassie Ruud

It’s Thursday.

We’re dishing up the latest, tastiest morsels of what to munch on this week. From the newest vegan convenience store on the block to what one Portland chef’s experience was working with actor Nicholas Cage — we’ve got a full plate of food news for you.

This newsletter is going to make your mouth water and your stomach rumble. Side effects may include (but are not limited to): 

  1. Cravings for local dishes you didn’t know you needed. 
  2. A long list of new places to try. 
  3. A satisfied mind full of noshable news. 

Also, today our Bridgeliner Unabridged members are finishing this week’s I Spy — Bridgeliner Bragging Rights™️ are on the line. Wanna join the fun? Become a member today.

 📸 What Portland’s snacking on

This newsletter is crunchy on the outside and delightfully fluffy on the inside— just like these perfect waffle fries and chicken marinara sandwich from Breakside Brewing! Tag #bridgeliner or @bridgeliner to be featured here. (📸: @cassieniscient)

💰 Oregon restaurants are still struggling to find workers as things begin to reopen. Many are operating with small crews, which leads to longer wait times. The Oregon Restaurant & Lodging Association (ORLA) has a few theories on what’s causing the slow down: from the yo-yo-ing of closures and reopenings creating uncertainty in the industry, to potential employees having more options to choose from career-wise, and others still needing to stay home with their children based on which school districts return to full or partial in-person classes. (KGW)

🌭 Sun’s out, (hot dog) buns out — here’s where to get some top tier PDX sausages around town. Whether you’re after something cheesy and classic like the Bacon Cheddar Dog from The Doughouse PDX or craving a hearty dog from the Windy City like you’ll find at Zach’s Shack, this list from Portland Monthly has you covered. (Portland Monthly)

🎬 What’s it like working on set with Nicholas Cage? Le Pigeon’s Gabriel Rucker has the dish. Cage’s upcoming movie “Pig” features a protagonist searching the streets of Portland for a “stolen” truffle pig (which you may remember from our coverage last week). Chef Rucker helped consult on the film, especially when it came to cooking scenes — Rucker taught Cage how to make a simple dish of pigeon breast, wild chanterelles, and huckleberries. The film comes out July 16 (and we'll be stealing the Declaration of Independence 😉). (EaterPDX)

  • Quotable: “He just jumped right in and was super respectful. He was himself: his voice and his mannerisms, I mean. He’s acting but that’s also how he was. He’s just Nicholas f*cking Cage.”Chef Gabriel Rucker

🔒 Dinger’s Deli has closed up shop. The delightful, delicious, and plant-based food cart that would regularly sell out early at the Bite on Belmont has closed down so owner Brian Steadham could recuperate. He hinted at having future projects in the works, and that Dinger’s will always hold a special place in his heart. (Willamette Week)

  • Quotable: “It’s very much my brainchild. I can’t let it go.” — Brian Steadham 

🛍️ Speaking of vegan fixings — there’s a new vegan convenience shop in town. Cutiee Buy held a soft opening over the week, which quickly turned into a full-fledged grand opening according to their website. You’ll find snacks, drinks, candles, merch, and more at their shop in the Creston-Kenilworth neighborhood — all plant-based. (Cutiee Buys / Portland Mercury)

🇮🇹 It’s amore for all things Italy at Portland’s Pinolo Gelato. According to "PDX Monthly’s" Katherine Chew Hamilton, the gelato here rivals anything she’s tried in Italy while she was studying abroad. What’s the secret? For owner Sandro Paolini, who takes inspiration from his childhood growing up in Tuscany, it’s all about time, quality ingredients, and not cutting corners with quick, pre-made gelato bases. (PDX Monthly)

📺 Are you still watching?

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But when it comes to paying for news, it seems that’s non-negotiable for folks. Sure, this newsletter doesn’t arrive in a cute Birchbox package every month (wouldn’t that be interesting). But if you see value in the digital package you receive every morning (and you’ve told us you do!), we hope you’ll become a Bridgeliner Unabridged member. It costs $8 a month or $80 a year and it ensures that we get to keep the lights on around here. 😉

📰 Meet our staff at Bridgeliner

Editor & Writer 

Cassie Ruud

Sales & Advertising

Ben Chaffee

Friday, July 16

🐈 Hang out with Boris the very bald cat for a livestream playdate (Online)

Saturday, July 17

💪 Train yourself in outdoor education and playscapes with the PDX Early Educators Support Group (Online)

Sunday, July 18

🌿 Go for an herb walk and learn all about edible and medicinal plants of the PNW (Online)

Monday, July 19

🎭 Trust us — “It’s Going to Be Okay” free comedy night at the EastBurn Public House (Kerns)

🍎 Get a jumpstart on your health with this 10-day nutrition-tracking course with Foundation Fitness & Nutrition (Online)

Tuesday, July 20

🎨 Paint some watercolor birds with Salty Water Art (Online)

Wednesday, July 21

🐶 Attend a dog-friendly happy hour benefitting PAW Team for more than just good prices(Hopworks Urban Brewery on Powell — SE Portland )

🖌️ Paint the Willamette Valley in gorgeous shades of lavender with artist Kimberly Chai (Online)

Thursday, July 22

🕯️ Learn five ways to build your own resilience with Adventist Health (Online)

🙋 One more thing …

Thank you for reading all the way to the end. 

(🎨: Bridgeliner illustration )

If you haven’t voted for the Final Four in our Ultimate PDX Brewery Bracket yet, then what are you doing with your life? You can cast your votes for which local brewery deserves the title of Ultimate here. Not sure who to vote for? Send this newsletter along to a fellow brewery fan!

That is all for today friends; stay cool, call someone you love, and try something tasty. 

Catch you here tomorrow.  

-Cassie at Bridgeliner

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