Spring has arrived in Portland and with the warm weather comes Chef de Cuisine Gregory’s latest menu change.
We try to feature as many local artisanal spirits and liqueurs as possible in our crafted cocktail program
Tapas… Small plates are becoming a common occurrence in today’s culinary society.
Show your appreciation to mom this Mother’s Day, May 12th
With spring starting unseasonably warm, Pastry Chef Carrie Merrill can’t wait for strawberry season.
This month is National Burger Month, and if you know us, you know that we know burgers.
Kachina kicked off the beginning of patio season with our Spring Planting Moon Party on Friday, April 26th.
The Corner Office had one killer Derby after party.
Despite the continued threat of snow…
Just in time for our first Mother’s Day Brunch
There is nothing we like better in Chicago than spring.
Thursday evening, April 4th at 530pm, marks the official launch party of the Michigan Wine Country magazine
We are very thrilled to host a special viewing party again for this year’s 139th Kentucky Derby
It’s possible that the most comforting of all comfort foods it the Grilled Cheese Sandwich.
Here at Kachina Native American culture is a strong part of our concept and we love learning about their history and practices.
Its spring time and guess what that means?
This time of year brings our favorite things.
Chef Brian and his team have been working diligently on adding a unique component to our culinary, market and beverage program at Toasted Oak
On Thursday, March 21st, Chef Gregory Gourdet takes diners back to the Paleolithic Age
This is the month of the Shamrock, or green cocktails!
This year we welcome a new pastry chef into our kitchen.
Spawned from the 1908 Tunguska meteor explosion, Alex Krill was taken in by a pack of wolves and raised as one of their own in the woods of central Siberia.
One thing we do really well at Second Home is make great food.
With spring almost here, so is our new Disco Brunch menu!
Are you doing date night with your main squeeze or enjoying the company of your friends and family?
In celebration of the Chinese New Year Chef Gregory is putting together another delicious feast.
Chef Matt’s dedication to serve only the highest quality beef has led to meaningful relationships with many of Oregon’s ranchers
On February 12th, 2013 Braddock’s will be partnering with one of the premier networking groups in Pittsburgh
For all of you lovers out there… Or just lovers of chocolate!!
At Mercat a La Planxa we focus on delivering our guests a dining experience as true to Catalonian cuisine as possible.
Snacks. There’s probably nothing more American than Snacks.
Thy know that love is magnified on this month of February
So, for those of you in the business, a trade show wine tasting is no big deal right?
If you’ve ever considered yourself among the curious, yet still uncommitted, let us say this:
Braddock’s is on board and goes meatless on Monday!
Executive Chef Matt Christianson isn’t satisfied merely creating a rotating menu of the highest grade beef and locally sourced fruits,
As the winter blues approach rainy Portland, our bartender Billy Poplarchik has created some new cocktails to brighten everyone’s mood:
Catalan Proverb: Bon vi fa bona sang – “good wine makes good blood”
The story goes that in the early 1900s a man hailing from Florence,
Porchetta Hash – a blend of house-made porchetta, crispy potatoes, and two fried eggs.
We at Second Home love Colorado products and feel blessed that we have access to great local products
Braddock’s removes the burden of meal preparation from the holidays entirely with a memorable dining experience.
Kachina’s head bartender Nick Tarsi just got back from a tasting tour of a lifetime
Temple Downtown has partnered up with Ty-Ku sake to make “Skinny Cocktails”.
We all know how much work goes into planning a holiday dinner.
Cold, dark and wintery must’ve been the night when someone—in the middle of the last century, in the middle of the Great White North—had a great idea.
For the entire month of December, Chef Gregory will be serving whole Pekin ducks prepared in the traditional Peking style in celebration of the holidays.
Becoming a barista in Portland is a daunting affair.
This time of year means holiday pageants, company parties and shopping ‘til you drop.
Last month was a Movember to remember!
Bartenders from near and far headed to our fair city to celebrate Portland Cocktail Week
Even when something is left undone, everyone must take the time to sit still and watch the leaves turn, while sipping on the flavors of Autumn.
Everyone who really loves food has had an experience at some point in their life that we call an ‘aha’ foodie moment
We recently had a very large delivery at Second Home… and by large, we mean about 1500 lbs!
Time to throw on your favorite team’s colors, pour a cup of hot apple cider and pull the rake out of the garage – fall is here!