Although Walter Cole came to drag relatively late in life—first trying out women's clothing in his late 30s—he hasn't let that slow down his drag persona, Darcelle XV. She's been strutting across the stage in a foot-high blond bouffant wig since the 1970s, delighting and titillating audiences along her way to becoming the West Coast's oldest female impersonator. Her nationally known drag cabaret troupe, Darcelle & Company, makes its home in Portland. At Darcelle XV Showplace, Roxy LeRoy—Cole's longtime partner—choreographs revues starring 12 fellow drag queens, including former Miss Gay Portland Summer Lynn Seasons, the needs-no-introduction Liza, and Felicity “The Electricity” Carmichaels, who should be thanked daily for having such a fun name. Check out their performances Wednesday through Saturday, or head to some of Portland’s other landmark gay destinations for drinks, dancing, and Underwear Nights.Read More
Addy's Sandwich Bar
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Addy's Sandwich Bar
If[a] a typical meal is a novel, a tapas meal might be a series of short stories. Every little plate is its own narrative, complete with its own genre and personality. Follow that thought and you could call Chef John Gorham of Toro Bravo a master writer. Then you can consider his book, _Toro Bravo: Stories. Recipes. No Bull._, the CliffsNotes. In it, Gorham spells out the stories, characters, and recipes that inspired his celebrated Spanish cuisine. There’s no replacement for sitting down at Toro Bravo and sampling the food, but the book fills in the blanks. It fosters a deeper appreciation for where these tapas came from and how they manifested into the award-winning dishes that cause people to scramble for a seat at this Portland favorite.Read More
“I’ve never been to France,” Chef Gabriel Rucker told the _Oregonian_. “I had the Escoffier book, but my cat peed on it.” Rucker’s humor is emblematic of his reputation as the tattooed “Maverick” of French cooking, but he’s just one of a crop of Portland-based chefs putting their own spin on French cuisine. Others include Tony Demes and Vitaly Paley, who not only has _been_ to France, but trained there. Paley was drawn to Portland by an appreciation of the area’s agricultural riches, a trait that unites all these seemingly disparate chefs. No matter their personal style, the chefs take full advantage of the local yield, resulting in a French-Pacific-NW-fusion that uses local flavors to shape the dishes, as opposed to conforming to them.Read More