Coming Next: Birth of a Restaurant





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jan 3, 2013

Chef David Padberg of the new Raven and Rose restaurant, demonstrates an unusual way to serve up a grilled ham and cheese sandwich. Another great excuse to use your cast iron pan!

Lisa Mygrant grew up in a family that grew their own food, made the kitchen the center of the home, and appreciated seasonal foods prepared well. One day she dreamed of owning her own restaurant. Driving by a 130 year old building in downtown Portland, Mygrant discovered it was for sale— this was the beginning of a childhood dream come true.

Much of the food prepared at the Raven and Rose restaurant will be sourced locally. One of Mygrants philosophies is to support people who she feels are farming responsibly, and that philosophy is an important part of the inspiration behind her owning a restaurant.

Food Farmer Earth - a journey of wide discovery about our food

Subscribe to Food Farmer Earth-receive the latest videos

Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts

Follow us:

Website RSS Feed

Cooking Up a Story channel on YouTube


  1. 155

    Next Week: Homemade Dog Food

  2. 156

    Beginners Guide to Growing Food—Expert Tips, Book Ideas

  3. 157

    Peek Inside An Organic Farm Supply Store

  4. 158

    How to Make a Turkey Chard Chili Meal

  5. 159

    Next Week: Urban Farm Store

  6. 160

    The Beer Engine and True Imperial Pint Measure

  7. 161

    An Authentic English Public House in America

  8. 162

    The Beginner's Guide to Making Home Brew

  9. 163

    Artisan Beer: Preview

  10. 164

    Teaching Cooking Classes at the Farmers Market

  11. 165

    The Farmer, The Chef, and the Popup Restaurant

  12. 166

    Kathryn Yeomans Makes a Risotto Rice Dish

  13. 167

    Next Week: Popup Restaurant

  14. 168

    The Origin of the Meat Pie

  15. 169

    Sweet & Savory Pies: A Love Story

  16. 170

    How to Make a Fresh Chocolate Cream Pie

  17. 171

    Next Week: Sweet and Savory Pies

  18. 172

    One Restaurateur's View Why Agricultural Sustainability Matters

  19. 173

    Historic Building Now a Restaurant: Raven & Rose

  20. 174

    How to Make a Ham and Cheese Croute

  21. Coming Next: Birth of a Restaurant

  22. 176

    Expert Tips for Safe Home Food Storage

  23. 177

    Buying Bulk Foods: Fill Your Pantry

  24. 178

    How to Make Black-Eyed Peas & Cornbread

  25. 179

    Next Week: Staple Foods

  26. 180

    Liqueur, Brandy, or Whiskey—how do Distilled Spirits differ?

  27. 181

    The World of Distilled Spirits

  28. 182

    How to Make a Buck Drink

  29. 183

    How to Make an Irish Coffee

  30. 184

    Next Week: Spirits

  31. 185

    A Baker's Insider Tips for Making Artisan Bread

  32. 186

    little t american baker

  33. 187

    How to Make Holiday Soda Bread

  34. 188

    Next Week: Baking Bread

  35. 189

    What Make a Great Cookie?

  36. 190

    Gluten Free Baked Goods for All Eaters

  37. 191

    How to Make Brown Sugar Pecan Macaroon Cookies

  38. 192

    Next Week: Cookies

  39. 193

    Handcrafted Forged Chef Knives

  40. 194

    A Modern Blacksmith Making Ancient Japanese Culinary Knives

  41. 195

    The Kitchen Knife: A Basic Primer

  42. 196

    Next Week: Culinary Knives

  43. 197

    Growing Carrots: Red, Yellow, Purple & Orange

  44. 198

    A Critical Head Start for Pre-Schoolers: Eating Healthy Foods

  45. 199

    How to Make Rutabaga Carrot Ginger Soup

  46. 200

    Next Week: Carrots

  47. 201

    Agriculture and Public Health: One Grape Grower Speaks Out

  48. 202

    A Viticulturist In his Vineyard During Harvest

  49. 203

    Good Value Wines for the Holidays

  50. 204

    Next Week: Wine

  51. 205

    How Modern Flour Made Local Grist Mills Disappear

  52. 206

    The Old Grist Mill Today

  53. 207

    How to Make Homemade Crackers and Spread

  54. 208

    Next Week: Crackers

  55. 209

    Cornfield in Winter: A Farmer's Reflections

  56. 210

    A Farmer and his Corn

  57. 211

    Street-Style Enchiladas with Homemade Adobo Sauce

  58. 212

    Next Week: Corn

  59. 213

    As the Urban Growth Boundary Approaches: A Wary Farmer Notices

  60. 214

    Corn Maze and Pumpkins at Harvest Time

  61. 215

    Decorating a Halloween Cake Using Fondant

  62. 216

    Next Week: Halloween

  63. 217

    It's a Mad Mad Mad Mad World of Basque Peppers

  64. 218

    Peppers: A Love of Spanish Food and Culture

  65. 219

    How to Make Roasted Peppers and Corn Tamales

  66. 220

    Next Week: Peppers

  67. 221

    Co-Packing Cannery: Offering Added Value Food Processing to Farmers

  68. 222

    Canning Food: Pickles

  69. 223

    How to Make Bread and Butter Pickles

  70. 224

    Weird, Wild, & Tasty: Glacier Lettuce and Oyster Lettuce

  71. 225

    A Few Key Things to Know About Pickles & Cucumbers

  72. 226

    Coming Next: Pickles

  73. 227

    Householding: A Way of Life, and of Thinking

  74. 228

    Home Economics: Living Off the Farm

  75. 229

    Path to Food Preservation: Householding

  76. 230

    Next Week: Householding

  77. 231

    Benefits of a Food Club from the Members Perspective

  78. 232

    Food Club: Know Thy Food

  79. 233

    How to Make Squash Soup and Lamb Stuffed Squash

  80. 234

    Next Week: Buyer's Club

  81. 235

    A Look Inside A Modern Combine Harvester

  82. 236

    Wheat Harvest

  83. 237

    How to Make a Galette

  84. 238

    Next Week: Wheat

  85. 239

    Concerned about Mercury Levels In Tuna?

  86. 240

    Albacore Tuna: A Micro-Cannery Flourishes

  87. 241

    How to Can Sardines

  88. 242

    How to Fillet a Tuna

  89. 243

    Next Week: Sustainable Seafood

  90. 244

    Full Transparency in the Meat Buying Process

  91. 245

    A Traditional Old-Styled Butcher

  92. 246

    How to Make Homemade Sausage

  93. 247

    Next Week: Artisan Butcher and Charcuterie

  94. 248

    A Upick Farm Diversifies Its Income Streams

  95. 249

    A Small Family Upick Farm and Farm Stand

  96. 250

    Home Made School Lunch Ideas For Young Children

  97. 251

    Next Week: U-pick Fruit

  98. 252

    Capturing the True Truffle Flavor In a Bottle

  99. 253

    Oregon White Truffle Hunting With Jack Czarnecki

to add this to Watch Later

Add to