"Downtown’s Higgins has been serving dinners spotlighting local produce to art museum visitors, business travelers, and concert-goers for nearly 30 years. While the farm-to-table model is no longer rare in Portland, the commitment to regional, in-season ingredients never goes out of style. This summer, Higgins is pairing tomato gazpacho with Albacore tuna confit, salpicon of summer vegetables and garlic croutons, making it one of the heartier gazpachos in town — a potential entrée on its own, or supplement to another lighter dish. It has also been used as an accompaniment to dishes like seared albacore." - Nathan Williams
