LaurieWolfpictureLaurie Goldrich Wolf is a food writer, chef and recipe developer who has written or food-styled for just about every magazine ever written. She was born and raised in New York City. Because her mother was a“dreadful cook,” she and her brother developed a passion for good food by eating out. Since she had limited food knowledge, Laurie decided to study cooking at The Culinary Institute of America after getting her Bachelor’s degree at New York University.

 Laurie worked in restaurants until she met her husband-to-be, photographer Bruce Wolf. He told her about food styling, which was not yet part of the curriculum at cooking school. She apprenticed for a year and worked for many well-known food and lifestyle magazines for many years, eventually becoming a food editor for “Mademoiselle” and then “Child” magazine.

 In 2008 Laurie and her family moved to Portland, partly drawn to the exploding food scene. She spent the first couple years in Portland researching the book she didn’t know she’d be writing, trying out the top restaurants and shopping at all the farmer’s markets. As good fortune would have it, Laurie was hired to write the local edition of a series about “foodie” towns and in July, “Portland, Oregon Chef’s Table” was released.

A tribute to the fantastic food scene here, the book has recipes and descriptions of over 75 of Portland’s best restaurants and more. It truly captures the essence of our food culture. Laurie collaborated with her husband, Bruce, so not only are the recipes terrific, but the pictures are just as stunning. Laurie is now at work on her second book about this city and its food, writes recipes for “Diane” and “Parent’s” magazine and is an ongoing recipe contributor to OPB. She’s also working on a book about one of her favorite subjects and plans to call it “The Trifle, 100 Ways.”

M.O.M. Menu


Bacon-Wrapped Wild-Caught Prawns

four large prawns wrapped in honey-cured bacon & grilled, served with house-made horseradish aioli


Oregon Shrimp Roll Sandwich

(Laurie’s version of a “lobster roll”)

fresh, local shrimp tossed with house-made mayonnaise & fresh dill on a grilled Fleur de Lis Bakery roll with butter lettuce & house-made french fries


Carlton Farms Pork Loin Parmesan

natural pork loin, pounded thin, breaded & pan-fried, topped with melted mozzarella cheese & tomato basil sauce, served with a side of pasta

Wild Salmon Pot Pie

bristol bay wild sockeye & smoked wild salmon in a velvety thyme sauce (velouté) with fresh asparagus, peas, carrots, potatoes & celery, topped with a buttery puff pastry crust & baked until golden


Coconut Flan

creamy coconut egg custard served with a fresh tropical fruit compote & toasted coconut

Special Cocktail


red wine with muddled fruit, brandy, triple sec & lemonade

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