For many chefs, learning how to cook is just as much about eating food as making it. Understanding flavor, or how specific techniques impact the end result, requires tasting and contemplating, using your palate to comprehend the lessons learned.
Grain & Gristle owners Heidi and Jeff Whitney-Schile learned how to cook this way, and in the fall, they want to teach by example. So on May 29, the couple will close their popular gastropub and prepare to open L’ecole, a new restaurant and event space. When L’ecole opens in a new Northeast Portland location, it will offer small bites and wine in the evenings, brunch on weekends, and
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