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The Remix; TABLE TALK | ORGANIC CHEMISTRY

By HANNAH WALLACE
Published: November 19, 2006
The New York Times

Excerpt:

Portland, Ore., established itself as a capital of the organic-food movement years ago. This season it's reached a peak, with new restaurants putting an even more creative spin on local ingredients. At Vindalho (2038 Southeast Clinton Street; 503-467-4550; entrees $13 to $16), David Machado does an Oregonian take on Indian dishes -- those are Willamette Valley pears in your chutney.

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