Announcement: The epic culinary collaboration that is Chef's Week is coming up Feb. 5 through Feb. 8 (there are still just a few tickets left) and even Whole Foods is getting in on the action. In addition to creating the funky-sweet drawing pictured above, the Pearl District location has added some major upgrades to its hot food bar, courtesy of chefs Aaron Barnett of St. Jack, Gregory Gourdet of Departure, and Angus An of Vancouver, B.C.'s Maenam Thai. The trio of chefs has transformed the hot case into what sounds like a buffet of Moroccan delights. Barnett has created lamb kofta meatballs with tomato and mint; and cumin-glazed carrots with pistachio, cilantro and yogurt. Gourdet brings collard greens with raisins and pine nuts; and roasted sweet potatoes and chermoula. Chef An adds chicken tajine with dates and almonds; and zaalouk, a saucy eggplant and tomato salad/dip.
Dealfeed: School's out (again!) for Portland Public School kids, while teachers finish up their grading. And since the kids made it through yet another quarter of learnin' and tests and finals, Silver Moon Creperie on N. Mississippi wants to reward them with a special treat. All day Friday, Jan 30, kids can stop in and get a free Tropical Cream crepe. How sweet!
Events: The Oregonian has organized its first (and hopefully not last) Dumpling Week. Starting Sunday, Feb. 1 through Feb. 7, 19 Portland restaurants around town will be offering special dumplings on their menus. There's everything from steamed Nepalese dumplings from Bollywood Theater, to chicken and dumplings at Country Cat. You can simply enjoy next week as a welcome opportunity to stuff your face with dumplings, or you can get hardcore and go for the gold: Diners who accomplish a certain amount of eating are eligible for prizes like restaurant gift certificates. For those who want to do more than eat, The Oregonian will publish features and recipes on its website.