Years ago, I was forced into becoming a professional foodie. My casual dining career suddenly upgraded with the launch of our new All-American bistro and, like most sales and marketing “experts”, I had to cram for finals, or in this case, our grand opening. With stacks upon stacks of Food & Wine issues to peruse, I learned two important facts: Coq Au Vin is French for “your entire day is f**ked” and Dana Cowin is obsessed with Portland, Oregon.
Since then, I’ve finally “mastered” the preparation of Coq Au Vin simply by purchasing a Dutch oven and use of vacation days (the restaurant biz can be brutal). Also, several years and few boyfriends later, I hopped a plane from the Steel City to finally visit Rip City. Continue reading