Bar Casa Vale Unveils Brunch With Churros And Fried Chicken

— 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.

• Xico’s Playful Mexican Kitchen Adds Lunch [PoMo]