Laurie Wolf | |
---|---|
Born | Laurie Gail Goldrich c. 1956 (age 67–68) New York City |
Nationality | American |
Education | The Culinary Institute of America |
Genre | Children's books, Food writing |
Spouse | Bruce Wolf (m. 1984) |
Laurie Goldrich Wolf (born c. 1956 [1] ) is an American food writer and entrepreneur. Her husband since 1984, Bruce Wolf, who is a professional photographer, [2] [3] sometimes collaborates with her. [4]
Wolf graduated from the Calhoun School in Manhattan [2] and The Culinary Institute of America, worked as a chef and caterer, and as food editor for Mademoiselle and Child for 18 years. [5] [6] Wolf and her husband moved from New York to Portland in 2008. [6]
Wolf has written several children's books. Candy 1 to 20 (photography by her husband Bruce), which teaches children to read and count numbers with photographs of candy, received a Kirkus Reviews writeup that noted its "transformation of the familiar into the sweetly surprising", [7] and a review from Publishers Weekly that called it an "especially kid-friendly approach to counting". [8]
Her 2014 Portland, Oregon Chef's Table was described as "both as a cookbook and a restaurant guide", [6] and a "powerful tour of Portland's current restaurant scene". [5] The book contains a full chapter on brunch, [9] [4] a uniquely prominent facet of Portland's restaurant scene. [10]
Her crowdfunded 2015 cookbook Herb: Mastering the Art of Cooking with Cannabis was coauthored with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. [11]
Since 2014, she has been the food writer for The Cannabist . [12] [13]
Laurie and Bruce Wolf's Portland business Laurie & MaryJane produces sweet and savory cannabis edibles. [14] [13] [15]
Wolf is a member of Portland's Jewish community. [16] Laurie and Bruce Wolf have two children. [3]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh and wholesome American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item that contains decarboxylated cannabinoids from cannabis extract as an active ingredient. Although edible may refer to either a food or a drink, a cannabis-infused drink may be referred to more specifically as a liquid edible or drinkable. Edibles are a way to consume cannabis. Unlike smoking, in which cannabinoids are inhaled into the lungs and pass rapidly into the bloodstream, peaking in about ten minutes and wearing off in a couple of hours, cannabis edibles may take hours to digest, and their effects may peak two to three hours after consumption and persist for around six hours. The food or drink used may affect both the timing and potency of the dose ingested.
Isa Chandra Moskowitz is an American vegan chef, cookbook author, former host of the vegan community access cooking show Post Punk Kitchen, and restaurateur.
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices.
Naomi Pomeroy was an American chef and restaurateur. Pomeroy in 2009 was listed by Food & Wine magazine as one of America's Top 10 Best New Chefs and in 2014 won the James Beard Foundation Award for Best Chef Northwest.
Bluehour was a Mediterranean restaurant and bar located in the Pearl District of Portland, Oregon, United States. The business began operating in September 2000. Bruce Carey and Joe Rogers co-owned the business with Kenny Giambalvo, who also served as an executive chef until 2011.
Mother's Bistro and Bar is a restaurant in Portland, Oregon.
Cathy Whims is an American chef and restaurateur in Portland, Oregon. She has been a James Beard Foundation Award finalist six times. The restaurants she has owned in Portland include Genoa, Nostrana, and the pizzeria Oven and Shaker.
Victory Bar was a bar and restaurant in Portland, Oregon, United States. Victory closed in 2019.
A cannabis cookbook is a cookbook for preparing cannabis edibles, often in the form of a baking guide. According to The New York Times, baking recipes are popular because "[THC] dosing is easier to control in batter-based dishes or chocolate". Such cookbooks existed prior to United States legalization; The Alice B. Toklas Cook Book published in 1954, for instance, or The Marijuana Chef Cookbook published in 2001 under the pseudonym S.T. Oner, but became more commonplace after California and other states legalized in the 2010s. Notable chefs like Laurie Wolf and Jasmine Shimoda have created or contributed to cannabis cookbooks.
Beast was a restaurant in Portland, Oregon. The business earned chef and owner Naomi Pomeroy a James Beard Foundation Award for Best Chef: Northwest in 2014.
Coreen Carroll is a German-American chef specializing in cannabis cuisine. She co-created the Cannaisseur Series, an underground cannabis pop-up restaurant based in the San Francisco Bay Area in California.
Bread and Ink Cafe, or simply Bread and Ink, is a restaurant in Portland, Oregon.
Ya Hala Lebanese Cuisine, or simply Ya Hala, is a Lebanese and Middle Eastern restaurant in Portland, Oregon, United States. The business was established as a deli counter in 1999.
The Official High Times Cannabis Cookbook is a cannabis cookbook published in 2012 by Chronicle Books. The author, Elise McDonough, was art director at High Times magazine and the recipes were published in the magazine's recipe column.
Tracey Medeiros is an American chef and cookbook author. She wrote The Art of Cooking with Cannabis as well as several cookbooks that collect recipes from farmers and local businesses in Vermont, and co-authored a similar collection from Connecticut.
Herb: Mastering the Art of Cooking with Cannabis is a crowdfunded 2015 cannabis cookbook by American author and chef Laurie Wolf with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states.
World Spice Merchants is a shop near Seattle's Pike Place Market, in the U.S. state of Washington.
Dove Vivi is a pizzeria in Portland, Oregon. Owners Delane and Gavin Blackstock opened the restaurant in 2007, in the northeast Portland part of the Kerns neighborhood.
Roost was an American / New American restaurant in Portland, Oregon. Megan Henzel was the chef and owner.