Main Ingredient - March 2012

Bistro Burgers

Bistro Burgers

Is it just a cleverly disguised imposter, or is the beefed up sandwich really deserving of a place at the table? There it is on menus alongside entrees like dry aged rib eye filet and seared duck breast, a perfectly seasoned, well dressed Americana. The sizzling popularity of the artisan burger has elevated the all-in-one meal's status at restaurants around the Northwest.

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What's Old is New Again

Whats Old is New Again

A perfect storm of increasing consumer culinary adventurism and nostalgia, a historic economic downturn and the honing of restaurateurs’ survival skills in the last few years has fueled a resurgence—and reinvention—of the classic American burger.

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The Basics of Burgers

Basics of Burgers

As reported across America’s food publications, foodie websites and insider blogs, the industry trends of 2011-12 have centered on chefs infusing new flavors and excitement into routine and common cuisine; now that spotlight has turned it’s creative juices and focus on the hamburger.

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Oregon's First Annual Legislative Session Wraps Up

Artisan Hamburgers

The first-ever annual legislative session came to a close and Governor Kitzhaber was able to get some of his priority bills passed, but little else happened. The good thing, from a business standpoint, is that Oregon is closer to having an operational health exchange system.

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Oregon to Adopt 2009 FDA Food Code

OR to Adopt Food Code

Regulators with the Foodborne Illness Prevention Program are reviewing and updating Oregon’s statewide food safety standards. Currently in Oregon, standards are based upon the 1999 U.S. Food and Drug Administration (FDA) Food Code; the update plan is for our state to adopt the 2009 FDA Food Code.

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Artisan Hamburgers

OR First Annual Leg Session

Truffle parmesan fries, organic free-range egg, all natural bison are just a few of the mouth watering "ingredients” gracing the artisan burger world today. And what’s not to love about these juicy works of art? So much love that a $100 billion annual market has been born. And aren't we glad it's here.

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