Portland Farmers' Market
The Spread: Portland ranks No. 2 for farmers' markets in our America's Favorite Cities Survey, and this Saturday hot spot is the epicenter for Oregonian locavores. Held on Portland State University's campus, it swarms with gastronomes—and 130-odd farmers and producers who get them their fix. The regional spring and summer produce here includes organic raspberries and huckleberries; fresh-caught Dungeness crab; soft sheep's-milk cheeses; handmade pappardelle noodles; and Asian greens like bok choy, yu choy, and gilan (Chinese broccoli). Among the regular shoppers here are top local chefs Naomi Pomeroy (of Beast) and Cathy Whims (of Nostrana).
Most Unusual Find: Buffalo and yak meat—sold as cuts, ribs, and sausages—from Pine Mountain Buffalo Ranch in nearby Bend.
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