Naomi pomeroy dating
to snack on Heart coffee and Shoofly Bakery pastries.Whatever you do, be sure to save room for dessert—the shop takes as much pride in its ice cream as it does in its pizzas.Serve with crusty bread for getting every last drop of the buttery sauce. Between Via Chicago’s vegan deep dish slices, Dove Vivi’s cornmeal crust, Pyro’s wood-fired offerings, Sizzle Pie’s brunch pies and Rudy’s epic list of vegan combos—not to mention dozens of other meatless options around town— you might think that Portland’s plant-based pizza market is fairly saturated. “I’ve eaten just about every vegan pizza you can get in Portland, and I think we’re doing something that no one else is doing,” says Vesal, the executive chef at Virtuous Pie.The new documentary, (check local listings.), chronicles a century of food through the story of the man behind the medal, the iconic cookbook author, journalist, television celebrity and teacher.The film is the first of “Chefs Flight” of four documentaries on culinary legends including Julia Child, Jacques Pépin, and Alice Waters. “James Beard was an enormously important figure in American cooking at a time when American cooking was really sort of a desert,” said Ted Allen, television host and James Beard Award winner.When the world was focusing on “all things French,” Beard appreciated what America had to bring to the table.A pioneer foodie, he was the first chef to go on television hosting the show on NBC in 1946 to teach not only women but men how to cook.
And we raise a bunch of money for Le Bonheur Hospital. This year we have chefs like John Besh from New Orleans, Hugh Acheson from Atlanta, we have Naomi Pomeroy coming from Portland, Oregon.
Pomeroy recently stopped by the Eater Upsell and chatted with hosts Helen Rosner and Greg Morabito about her strategy for designing tasting menus that flow like classical symphonies.
Pomeroy builds her tasting menu with the goal of having the finished six-course menu resemble a piece of music, or a bell curve.
Founded by Vesal and Lia Loukas, the plant-based pizzeria debuted at Portland’s 2016 Vegan Beer & Food Festival before opening its first brick-and-mortar eatery in Vancouver, BC.
This Saturday, June 10, Virtuous Pie returns to Portland to open a second location—one that, fittingly enough, is located directly across the street from the building that once housed Portobello, which served as Portland’s only all-vegan pizza spot for several years.To stick out in Portland’s plethora of plant-based pizza options, Virtuous Pie offers two housemade doughs (regular and gluten-free), three signature cheeses (cashew mozzarella, tofu feta, and truffle almond ricotta), and creative toppings like spicy buffalo cauliflower and Baerlic Brewing chorizo meatballs.