Dec 8, 2008PDX Food Press
Holiday gift ideas from artisan cheese to gift baskets, gourmet salt and Buster's Biscuits for the canine on your list ; Fondue Fridays take away winter chill
PORTLAND, Oregon (December 8, 2008) - Choosing a gift for the food lover on your list begins at Foster & Dobbs Authentic Foods in the historic Irvington neighborhood in [...]
Nov 17, 2008Pacific Northwest Cheese Project
Foster and Dobbs will celebrate its third year in Portland's Irvington neighborhood with a party on Saturday November 22nd from 1-5PM. Luan and Tim have...
Nov 3, 2008PDX Food Press
FROM ARTISAN CHEESE TO GOURMET SALT, OLIVE OIL AND CHOCOLATE
Pick up a signed holiday cookbook from local culinary professionals Vitaly Paley and Martha Holmberg
PORTLAND, Oregon (November 3, 2008) - Preparing for the holidays means the fun task of shopping for holiday hostess gifts and picking up quick and easy entertaining tips for any type [...]
Aug 29, 2008PDX Food Press
Fondue Friday returns with artisan cheese fondue on November 7, 2008
PORTLAND, Oregon (August 28, 2008) - Spice up your fall calendar with a variety of culinary classes and special events at Foster & Dobbs Authentic Foods. The fall schedule includes an evening with amateur cheesemakers and San Francisco confectioner, Michael Recchiuti. For reservations for any [...]
Jul 11, 2008PDX Food Press
LORDS OF SALT FIVE-COURSE DINNER AT FOSTER & DOBBS COMBINES LOCAL INGREDIENTS WITH HANDCRAFTED SEA SALTS
New Hot and Melty sandwiches feature Beecher's artisan cheese from Seattle; Pause Happy Hour daily 4 p.m. to close
PORTLAND, Oregon (July 9, 2008) - A salty evening is on the agenda at Foster & Dobbs Authentic Foods when local producer [...]
May 18, 2008PDX Food Press
[ June 5, 2008; 7:15 pm; June 18, 2008; 7:15 pm; July 7, 2008; 7:15 pm; July 14, 2008; 7:15 pm; August 7, 2008; 7:15 pm; ]
Treat Dad to a Beer 101 class with Chris Hodge from Columbia Distributing - June 18
PORTLAND, Oregon (May 16, 2008) - Planning a summer picnic just became easier with the new Picnics to Go backpacks from Foster & Dobbs. Reserve your own canvas picnic backpack with a selection of cheeses, salami, olives, dried fruit [...]
Feb 26, 2008PDX Food Press
March Culinary Book Group Features The United States of Arugula; DIY Cheesemakers Gather for Roundtable Discussion; Ben Dyer Teaches the Traditional Art of Curing Bacon and Making Homemade Pancetta
PORTLAND, Oregon (Feb.26, 2008) - Luan Schooler and Tim Wilson, owners of Foster & Dobbs, continually partner with local artisan producers to offer a variety of hands-on [...]
Dec 18, 2007PDX Food Press
Winter 2008 classes and events feature Benjamin Dyer from Viande Meats & Sausages and Ken Collura from Andina - along with a round-table discussion with aspiring cheesemakers
PORTLAND, Oregon (Dec. 17, 2007) - Foster & Dobbs owners Luan Schooler and Tim Wilson have a delicious solution to chase away the winter chills. The first monthly Foster & [...]
Dec 27, 2008
While we enjoyed the snow, the recent winter storm that froze the city has left us overstocked on a variety of sweet and savory treats. Save 20 to 40 percent on a wide range of holiday products that will make a delightful addition to your own pantry or the perfect hostess gift. Sale stock includes our popular salt collections, Savannah Bee's Winter White Honey, Balsamic Jelly, the Briggitine Monk Fudge (from Amity, OR), a trio of hot Italian condiments (hot peppers in olive oil, salt and honey), and much more.
Save 40 percent on the delicious Corsini Panettone in Classic and Apricot flavors. The Corisini panettone is a delicately fruity, light and mildly sweet cake. Delicious on its own, panettone also makes fantastic french toast or bread pudding. The two-pound cakes are on sale for $17.95.
Looking for a delicious bubbly that won't break the bank? We have four excellent sparkling wines priced from $16 to $21. Starting at $16, we have the Brut Gruet from New Mexico(!), a tasty blend of 75% Chardonnay and 25% Pinor Noir. For $16.75 try the superb Elio Perrone Moscato d'Asti Sourgal 2007, rated 90 pts by the Wine Advocate. At $18, the Graham Beck Brut NV (methode chamenoise) from South Africa, is a steal! From Stéphane Tissot, one of the most respected winemakers in the Jura region (Eastern France), there's the Cremant du Jura, a Brut wine (55% pinot noir/45% chardonnay) made from bio-dynamically farmed fruit ($21).
This wintery weather has made it difficult to get any holiday shopping done. If you've been homebound and want to avoid the last minute crowds, perhaps we can help — with Telephone Service with a Smile! Give us a call and we can help you choose gifts and have them ready for pickup or arrange delivery/shipment. Whether you need gift baskets, stocking stuffers, Cheese Club memberships, gift certificates, or cheese trays — we can help you select lovely, affordable treats to share with friends and family. Give us a call and let us help make your season bright (and easy)! 503.284.1157
The Apicio Balsamic Vinegar tasting schedule for 12-2 Saturday, December 20 has been cancelled due to the winter weather. We will reschedule this event for the near future. Sorry for the inconvenience.
Join us on Saturday, December 20th between Noon and 2pm for a tasting of a rare treat: Apicio Balsamic Vinegar . Made with the organic, biodynamically grown pinot noir and chardonnay grapes at Cooper Mountain Vineyards, the vinegar is aged for six years through a battery of five barrels (oak, chestnut, mulberry, cherry, and robinia). Dr. Robert Gross, the man behind Cooper Mountain, fell in love with balsamic vinegar on a trip to Italy in the late 1990's, and set out to create his own version at his Willamette Valley winery. Only about 200 small bottles are made each year, and we're thrilled that Barbara Gross will be at the shop sharing their story and offering tastes of their delicious work. If you have any doubts that Oregon is truly a remarkable place for food, come and taste the Apicio. Your doubts will melt away like snow in the sunshine!
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