"Genoa may be gone, but its ethos remains within Portland's food world. Chefs here sap inspiration and ingredients from the region's woodlands and farms, rivers and oceans, morphing menus as the months pass."
"The meal that followed was a memorable one, particularly thanks to a verdant pea tendril and sugar snap salad with fresh ricotta. But I think of that server often, and what he taught me about hospitality."
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