published June 30th, 2010 in Willamette Week - see the original here
In the era of celebrity chefdom, it’s good to look beyond the table to see who’s raising the livestock, crafting the cheese, harvesting the fruit, brewing the beer and distilling the spirits that make our menus so special. Local writer Liz Crain’s new book, Food Lover’s Guide to Portland (Sasquatch Books, July 1, 2010), is about these people—PDX food/drink producers, distillers, bakers, coffee roasters, chocolatiers and more. While researching her book throughout 2009, Crain (who has written food articles for WW in the past) compiled far more personal interviews than she had room for. So she shared some notes on a few of Portland’s favorite food and drink folks with usbefore her book launches Thursday. —WW editors
DAN WEDIN, Zenner’s Quality Sausage & Smoked Meats chief sausage cook, sales/marketing director
What: Zenner’s tasty, mostly natural casings (pork and lamb intestines), sausages and smoked meats are wholesaled to restaurants and markets in Oregon and throughout the West Coast.
Straight from the source: “ We’re a micro-sausagery; we’re like Hair of the Dog [Brewery]. Our sausage batches are from 130 to 240 pounds as opposed to what we’re up against—10,000-pound batches that no hands ever touch.”
Get some: At Helser’s, Rheinlander, Original Hotcake House, PGE Park, the Rose Quarter, a lot of local food carts, Sheridan Fruit Company, Phil’s Uptown Meat Market, Zupan’s Markets, Market of Choice and Cash & Carry.
published June 30th, 2010 in Willamette Week - see the original here
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Tuesday, March 22, 2011;)
Read along with Zenner's newest radio commercial celebrating Zenner's partnership with the Portland Timbers.
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