— SE 9th Spanish spot Bar Casa Vale is adding brunch service starting this Saturday (February 9), from 10 a.m. to 3 p.m. both weekend days. The menu features a range of warming cazuelas (including rotisserie lamb), fried chicken and churros with honey and manchego, salt cod fritters, and chocolate toast with pistachio and olive oil. There’s also cocktails, including a cava-brandy sangria and others, including some centered around sherry and brandy.
— Chef Jenn Louis of N Williams’ Ray nabbed a finalist position for the IACP Cookbook Awards for her vegetable-focused Book of Greens. She’s nominated under the “Health and Special Diet” category, as if vegetables are some kind of niche dietary element.
— Got dessert skills and any interest in working for top Portland chef Naomi Pomeroy? Beast is looking fora pastry chef to join its team, according to a job listing on Poached. Confusingly, the job posting is listed under a New York section, suggesting that Pomeroy could be fishing for New Yorkers — or it could just be a mistake.
— According to Portland Monthly, SE Division Mexican spot Xico (known for its mezcal) is now open for lunch — it’s on offer Wednesday through Sunday, 11 a.m. to 2 p.m.
— The Oregonian’s latest round of job cuts has claimed one food and dining writer: Samantha Bakall was laid off along with ten others a week ago.
Some personal news, though it already looks like it's gotten out: I was laid off from The Oregonian today. It's been an adventure and I'm looking forward to what's next. Extremely available for writing gigs. Find me at samanthabakall(at)gmail(dot)com.— Samantha Bakall (@sambakall) January 31, 2018