More than 25 breads, made from fresh, natural wheat flour, fill the racks at House of Bread, ready to be toted home and eaten, or sliced for the bakery's hearty sandwiches. The stone-milled flour combines with honey, which serves as a natural sweetener, and natural ingredients to create mouth-watering loaves of challah, raspberry swirl, gluten-free rice bread, and over 20 others. A rotating schedule of breads, muffins, and scones keeps the menu as fresh as the pastries.
Though tamales are a staple of Mexican cuisine, they span a range of flavors and textures depending on who makes them. The Tamale House’s owners, Tony and Magdalena Jump, hold the keys to some of the category’s finest, earning second- and third-place standings at the national Best Darn Tamale Contest in 2011. They fill their tamales’ masa shells with ingredients such as pork sautéed in a green or red sauce, pork spiced with the house’s barbecue sauce, or a vegetarian-friendly combo of cheese and jalapeños.
Though the tamales have garnered national awards, regulars know that the rest of the menu is nothing to skim over. Every morning, Grandma Jump creates a limited number of chilies rellenos that sell out like hotcakes dipped in gold. The staff also fills freshly pressed tortillas with a range of traditional meats to create items such as chorizo-and-egg tacos, carne asada burritos, and cheese enchiladas.
The Gourmet Man enlivens meals and snacks with signature MSG- and preservative-free gourmet seasonings and dips. With flavors such as Holy Jalapeno, Spunky Spinach, Lobster Lobster, Kickin’ Cajun Shrimp, PartyDipz add zest to dippable edibles from chips and crackers to veggies. The G-Gourmet line of all-natural gourmet dried spices blends natural sea salt with dozens of flavor-packed ingredients, giving pastas, meats, and vegetables a new life without legally changing their names.
The staff at Tigard Wine Crafters doesn't expect that visitors will know exactly what kind of wine they'd like to make when they set foot in the door. For that reason, they encourage people to sip samples of final products before beginning the process. Once visitors have chosen their varietal, one of the resident wine sages walks them through the steps to crafting a batch of wine, which will yield anywhere from 12 to 30 bottles. Customers then return to the shop eight weeks later when the wine has matured to bottle and cork their creations before personalizing labels with their names or with a tailored warning to freeloading roommates.
Tabletop candles cast a mild glow around Cafe Allegro's quaint dining space, where authentic Italian pastas, sandwiches, and hearth-baked pizzas convey the restaurant's 15 years of culinary mastery in every mouthful. Cream sauces, marsala marinara, meats, and fresh vegetables top a latticework of traditional pastas, and calzones swell with myriad ingredients and pride at no longer taking a back seat to pizza. Glasses full of Italian wines reflect the twinkling bulbs that frame the bistro's windows, and a banquet room with an outdoor patio hosts festive events.
Dr. Cynthia Gulick received her board certification for family practice medicine in 1990. But since then, her focus has grown from primary care to also include medical bariatrics, which was one of the inspirations behind opening of Oregon Medical Weight Loss & Wellness. There, she and her staff give each patient an alternative to weight-loss surgery or turning their home into a multi-room sauna. That program includes body-composition analyses, gym access, nutritional counseling, vitamin B12 injections, and weigh-ins with the center's support team. Equally important as those services is the mentality that Dr. Gulick and her team bring to the table. Instead of obsessing over inch loss, they focus on finding the reasons their patients are gaining and retaining weight to help them keep it off in the long run.