Andi Prewitt
School
Portland State University
Expertise
Craft Beer, Food Culture, The Pacific Northwest Dining Scene
- Andi has covered the dynamic food scene in Portland, Ore. for more than half a decade.
- She has interviewed the top brewers in the state and used to homebrew herself (until she discovered that the sanitization process was too tedious and ordering a beer made by someone else is much more enjoyable).
- Andi enjoys writing about a wide variety of topics when it comes to food and drink, which has included everything from a roundup of Portland's oldest dive bars to hunting down and describing the city's best heirloom tomato dishes that make a brief appearance in late summer.
Experience
Andi has been writing about Oregon's trifecta of fun — craft beer, dining, and outdoor recreation — for more than 10 years. She was editor-in-chief of Oregon Beer Growler magazine and an arts and culture editor at Willamette Week, Portland's weekly alternative newspaper. Andi has also contributed to other publications and outlets, including Portland Monthly, Kansas City Magazine, and Travel Oregon. Writing about everything from the origins of the tater tot to the evolution of the beer bar, she has won multiple awards from organizations like the Society of Professional Journalists, the Association of Alternative News Media, and the North American Guild of Beer Writers. She is always on the hunt for the next great IPA, whether that be during her travels or in her hometown.
Education
Andi has a bachelor's and master's in communications studies from Portland State University. She graduated summa cum laude.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Andi Prewitt
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Please don't take this as us throwing shade at the already near perfect bread at Outback. It's delicious. But with this hack it gets more delicious.
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There are ways to revitalize enthusiasm about the next clubhouse that ends up on your plate. For example, add variations on the deviled egg.
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Wine can start to lose its luster just a couple of days after opening, but that doesn't mean you should throw it out. Use it to make sangria instead.
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Ordering off of a secret menu is a tantalizing experience. If you've ever wanted to experience the flavor of Cap'n Crunch without the pain, try this.
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Gordon Ramsay is known for elevating even the simplest of dishes. Alongside his fish and chips, he always serves this upgraded condiment.
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Chipotle's carnitas are standouts for their aroma and flavor, and it's no secret why -- the fast-casual restaurant uses juniper berries when making them.
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Upon first look and taste, blonde ale and cream ale clearly have a lot in common. Is there a difference between the two? We look into it.
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If you've ever watched a cooking show, you've probably noticed that chefs rarely are seen with oven mitts, opting for towels instead. Here's why.
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Why would one rehydrate onions? Because it will not only save you a lot of tears in preparation, but this hack will really boost your dish's flavor.
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Canned salmon can make for a quick, simple, and dependable meal, but it's also easy to elevate with just two extra ingredients: onion and olive oil.
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The price of Costco's hot dog and soda combo has held steady at $1.50 for decades, but one thing about this wiener changes based on location: the bun.