Lola Millholand, brother Zak Margolis and roommate Chris are friends, roommates, and comrades in good eating. While other households of post-college creatives might subsist on lean cuisine and cocktails, this Portland trio’s cooking style is ambitious, and spans the globe. Chris, a former Angeleno whose family is Thai, hosts weekly noodle nights; Lola, who studied abroad in Japan, invites friends in for make-your-own sushi and tries to perfect homemade ramen; and Zak makes addictive homemade tortillas and Guatemalan-style tamales wrapped in banana leaves.

The Latest Issue June/July 08

DUDE, WHERE’S MY KAO SOI? Leslie Cole profiles a group of housemates whose cooking style is a lot like Portland’s evolving restaurant scene: quirky, multicultural and delicious. Photography by Lee Emmert.

SAKE Forget pinot. The new wine of choice begins with rice, and is ending up on trendy tables all over Portland. Christina Melander documents this hot drink (serve it chilled, please) and gives us a guide for enjoying it. Photography by Motoya Nakamura.

MARVELOUS MARKETS Kathleen Bauer captures the phenomenon that is the Portland farmers market scene –part fresh-produce orgy, part social event, with snapshots of five happening markets to visit. Plus a comprehensive list to stick on the fridge and a collection of luscious recipes by Ivy Manning to highlight all that freshness. Recipe photography by Beth Nakamura.

Entrees

MIXMASTER Does the world need another flavored vodka? We think yes, as long as we’re talking Sub Rosa’s slightly subversive culinary concoctions. Danielle Centoni interviews Mike Sherwood, the man behind Sub Rosa’s mystique.

PUB CRAWL Portland’s beer scene just got a bit tastier –and greener –with the opening of two brewpubs of significance. John Foyston drinks and reports.

RADAR Skinny jeans and bat-wing sleeves are back, so why not frozen yogurt? This time around, though, the focus is tangy as well as sweet. Luciana Lopez profiles three new shops for delicious chilling out.

SELECTS We’re happy to report that New Zealand winemakers know how to hit the sweet spot when it comes to sauvignon blancs –refreshing, affordable and mostly with screwcaps (we love that). Katherine Cole and her panel found four that are perfect for the season’s fresh food.

GOOD CHEESE Kelli Estrella takes cheesemaking from craft to art, with her award-winning farmstead offerings from Estrella Family Creamery. Tami Parr thinks the cheeses are so good because the whole family shares in the work. Photography by Jamie Francis.

THE GOODS Elianna Bar-El shares her spring fever, bringing us chic and cheerful stuff for shopping, cooking and serving market-fresh food.

EAT HERE Cannon Beach isn’t just Clam Chowder Central anymore. Ashley Griffin finds the town’s chefs and bakers dishing up high-quality fare to suit the most gastronomically inclined. Photography by Brian Lee.

SCENE Delectable destinations around town, including where to feel spring’s balmy breezes, where to up your spice quotient Mexican-style, the best spots to celebrate whatever’s making you happy right now, sushi places (because we always want sushi), and a quintet of inspiring sandwiches.

SHOP You saw it, you want it, we find it.

BY HAND Faith Cathcart knows that, along with the trendy food in Cannon Beach we sampled in Eat Here, we still want our saltwater taffy.

Tony Secolo and Kelly Coller host a Friday Night Dinner party for Mix Magazine. Photo by Martin Thiel.

The Latest Issue April/May 08

Starters

Mixmaster Bloody Marys aren’t just for boozy brunches any more. Local hot spots are jazzing up the red juice with pickled vegetables, Asian ingredients and inventive ways to juke up the heat.

Pub Crawl Who needs crocuses? The signs of spring that John Foyston looks for are the seasonal beers from local brewers.

Radar Regional Thai, Basque, Belgian - international food is making the scene in the city. But if we tell the truth, Portlanders really just want a plate of pasta. Christina Melander reports on the new crop of Italian eateries.

Friday Night Professional and personal life seem to merge for Kelly Coller and Tony Secolo of OFFICE PDX, but that’s OK with them. These cool customers share their entertaining strategies.

Selects Some of the most affordable French wines come from the Rhone valley, but so does some of the most mediocre. Our panel sniffs (and swirls and spits) out the best of the bunch, whether you like your reds brambly, fruity or even with a whiff of barnyard.

FAQ John Kennedy of Great Wine Buys tells us why gruner veltliner is groovy.

Good Cheese If a cheese that tastes of ocean mist mingling with deep earthy, woodsy aromas of a forest trail makes you swoon, Tami Parr has just the thing for you.

The Goods A balanced breakfast needs something from all the major food groups: eggs, pork, caffeine, alcohol and jam made from locally grown berries. We share our favorites.

Eat Here After your last run, you’ll want to get more than a beer and a burger in this windswept village. The dining scene in Hood River is definitely growing up.

Scene Where should you go for sustenance as you wait for warm weather to arrive? Check out our capsule reviews on the best happy hour places, coffee shops, wine-centric restaurants, kid-friendly joints and more breakfast spots for the early-birds.

Shop Contact info to make shopping easier for you

By Hand Faith Cathcart finds beauty in unexpected places.

Entrees

The Secret Lives of Waiters Meet five of Portland’s best servers who, when they’re off the clock, step into other lives that are worlds beyond two-tops and tips. Grant Butler lifts the veil. Photos by Motoya Nakamura.

A Tea That Can Unwind Time Inara Verzemnieks never knew you could get “tea drunk” until she spent some time with tea guru Paul Rosenberg and his rare Chinese pu-erhs. Photos by Stephanie Yao.

The New Breakfast Club What makes Portland want to rise and shine, and then wait in line for an hour for breakfast? Karen Brooks explores the phenomenon and profiles four places that are reinventing the morning ritual. Photos by Ross Hamilton.