The EDW Monthly Wine Club is recruiting. The idea is simple, the logistics are easy, and the wines are affordable and accessible. Two bottles, once a month, with total cost between $25-$35, never to exceed $35. You may specify “Only Reds” if you like; otherwise, there will be occasional bubbles, whites and roses in the mix, especially during summer months and appropriate holidays. One of the two bottles will always be a red.

How it works:

- Reply to this email to join. Credit card information will NOT be collected. We’re using the “promise to pick up” system. Weird, huh?

- Trust your EDW merchant to choose only fun and interesting wines — that are great values — by the 15th of every month.

- I will email the selections to you each month, informing you that the club wines are ready to be picked up.

- Pick up your club wines by the 30th of the month.
I will only select wines for the club that I would be willing to take home myself. I want to keep things affordable, and show you wines that exceed expectation based on the price. Some obscure, some crowd pleasers. Some party wines, some food wines. All reliable. This will be a lot of fun for all of us. Who knows, you may fall in love with a grape or region you’d never considered. All part of the joy of discovering wine… I’m looking forward to introducing you to my real “go to” wines.
As always, I really do appreciate your loyalty and support. I am one lucky local entrepreneur.

- Beth

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Every Day Wine is a BRING YOUR OWN FOOD hang out (pizza, cheese & crackers, fresh baked bread, gourmet olives, chips ‘n salsa, chocolates, desserts, etc)… the bartender does retain the right to sample all the goods.

Remember to host your next birthday party (or book club, or anniversary, or bridal shower, or client appreciation party) at Every Day Wine.
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Thanks so much for your support!!! And don’t forget to forward this message to all of your wine-loving friends.

Every Day Wine is located at 1520 NE Alberta St.
Hours: Tuesday-Saturday 2pm-10pm
http://www.everydaywine.com
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Learn to make crunchy, healthful, live-cultured pickles and sauerkraut this summer!

“The Pacific Northwest’s bounty is glorious and ripe for pickling!”  Cathy Smith — owner of Curious Farm (a suburban farm in NW Portland) and maker of delicious, old-fashioned brined pickles, sauerkrauts, kimchi and other live-cultured foods – will offer classes this summer to teach people how to ferment vegetables into crunchy, probiotic-rich pickles and sauerkraut.

Classes at Curious Farm are small, lively and empowering. They include a wide array of fresh,

organic ingredients and equipment for making two different half-gallon recipes that students develop in class, with their familys’ tastes in mind. Cathy Smith’s goal is to give students the equipment, knowledge and confidence necessary to continue fermenting sauerkraut and pickles – long after the class ends.

All classes are taught at Curious Farm, which is in the Cedar Mill area of NW Portland, north of Hwy 26.   Pre-registration is required. Curious Farm classes fill up quickly.

CURIOUS FARM SAUERKRAUT CLASSES:

http://www.curiousfarm.com/classes/sauerkraut-classes
Cost: $75, includes equipment and ingredients

• Saturday, June 29th 9am – noon
• Monday, July 1st 6 – 9pm
• Saturday, September 21st 9am – noon
• Monday, September 23rd 6 – 9pm

CURIOUS FARM PICKLE CLASSES:
http://www.curiousfarm.com/classes/pickle-classes
Cost: $75, includes equipment and ingredients

Early Summer Pickles (vegetables and roots – with directions for working with cucumbers)

• Saturday, July 13th 9am – noon
• Monday, July 15th 8 – 9pm
• Saturday, August 3rd 9am – noon

Late Summer Pickles (vegetables and cucumbers – with directions for working with roots)

• Saturday, August 17th 9am – noon
• Monday, August 19th 6 – 9pm
• Saturday, August 24th 9am – noon
• Saturday, September 9th 9am – noon

All students receive $1/off each jar of Curious Farm products on the day of the class so that they can enjoy “sour power” while their creations finish fermenting in their home kitchens.

Cathy Smith says, “It is a joy to celebrate the seasons by making live-cultured foods, and I love teaching people how to use ancient, safe, natural processes to transform vegetables into tangy, crunchy wonders.  In classes at Curious Farm, students learn that – when fermented – a turnip becomes the life of the party. They learn that, as they’re growing in the field, cabbages dream of becoming sauerkraut one day.  Left to their own devices, all cabbages would become sauerkraut… they *want* to ferment.   We also laugh a lot while we choose and chop ingredients. The Pickle Lab smells delicious with dill, garlic, ginger, and vegetables. This is very fun work.  The classes are perfect for gardeners, cooks, cocktail enthusiasts, and anyone missing the fresh crunch of a real pickle or the satisfying richness of old-fashioned sauerkraut.  To your health!”

TO REGISTER: Email Cathy (cathy@curiousfarm.com) or call Curious Farm (971-248-0717)

For more information about Curious Farm Classes:  http://www.curiousfarm.com/classes

For more information about Curious Farm:  http://www.curiousfarm.com

3^rd ANNUAL SAKE FEST PDX

BENEFITTING THE JAPAN AMERICA SOCIETY OF OREGON (JASO)

Thursday, June 27, 6:30 to 9 PM at The Governor Hotel

PORTLAND, Ore. – May 21, 2013 – Nearly 40 Portland chefs and International sake producers will gather and share the versatile (and often mysterious) world of Sake – including Oregon’s own SakéOne based in Forest Grove.  More than a drink served with Japanese food or quaffed in a cocktail, Sake is an unexpected gourmet addition to the table – as versatile as wine or beer.  “Participants attending Sake Fest PDX will experience dozens of sake varieties and learn how to pair it with any type of food from some of our best local chefs.” says Marcus V. Pakiser, Sake Fest PDX spokesperson and internationally renowned sake sommelier. He continues, “Samples of Japanese and American brands and premium and several rare sakes will be available, as will regionally micro brewed ‘jizake,’ which means small, regional sake brewer. Talented, local Chefs from area restaurants and shops will prepare and serve a selection of appetizers, entrée samples, artisan chocolates, cheeses and foods that complement different types of sake.”

“Sake Fest PDX offers not only a great selection of premium sake poured by informed professionals, but its pairing versatility with any cuisine will far exceed your expectations”, says Raven & Rose’s prominent Chef, David Padberg.

·       Learn to pair any food with sake like a pro:  Similar in profile to wine, sake is valued for its fragrance, impact, sweet or dry finish, acidity, presence and complexity. Guests will enjoy pairings including Saucebox’s suckling pig; Whole Foods Market/Pearl District’s international cheese sampler; artisan chocolates by Batch PDX and Smitten Truffles, and a variety of foods from many more of Portland’s top chefs and finest eateries. (List below)

·       Kigami Biraki:  The evening will kick off with this traditional barrel breaking ceremony meaning “welcome and good luck”. (Bring your own towel.)

·       Provenance Hotels recent purchase of The Governor Hotel makes it easier on the wallet to stay overnight in downtown Portland during Sake Fest PDX with a 10% room rate discount.

·       Networking opportunities: Meet a new friend / business contact or bring a new friend – the perfect event to enjoy a casual social experience or build a new business partnership.

About Japanese Alcoholic Beverages

Sake is a drink made from rice that originated in China approximately 5,000 years ago.  It came to Japan around the 3^rd century AD where it has been constantly enhanced and refined.  Sake, as it is known today, originated at the beginning of the 20^th century with the advent of modern brewing and bottling techniques.

A surprise to many Westerners, beer is actually the most popular alcoholic drink in Japan. The art of brewing beer was imported in the early Meiji Period from Germany as a development project for the northern island of Hokkaido.

Western liquor such as bourbon, achieved steady growth in Japan through the 1970′s and saw wide-spread popularity in the mid-80′s, particularly with younger, post-college consumers. It is often served on the rocks or mixed with water and ice.

Food Provided By (list complete as of 5-17-13)

• Bamboo Grove Hawaiian Grille
• Batch PDX
• Behind the Museum Café
• Biwa
• DragonWell Bistro
• JFC International Inc.
• Masu
• Miho Izakaya
• Saucebox
• Smitten Truffles
• Whole Foods Market – Pearl District
• Wildwood Restaurant and Bar
• Yakuza

Saké Provided By

• Choya Plum Wines
• Glide Beverage
• Hakushika
• Japan Prestige Sake Association
• JFC International Inc
• Joto Saké
• Kuramoto US
• Moonstone
• Momokawa Saké
• Murai Family of Sake
• Ozeki Sake
• Pacific International Liquor, Inc.
• SakéMoto
• SakéOne
• Sapporo Imported Premium Beer
• Shimizu-No-Mai
• Terlato Wines International
• The Floating World
• TY • KU Sake
• Vine Connections
• Winebow
• Yoshinogawa

About Sake Fest
Sake Fest was created in Philadelphia by Ed Markus & David Wagner, owners of Event Navigators, a national event production company specializing in fundraising events for non-profit organizations. Sake Fest PDX’s mission is to educate all consumers about the versatility of pairing sake with virtually any style cuisine – from cheeses to chocolates and everything in between – even pizza and pulled pork! Portlanders have embraced this team as one of their own.

What                      SAKE FEST PDX – public food pairing and sake tasting event

Why                       Learn how to pair Sake with any Food — from cheese to chocolate and everything in between!

Experience over 100 samples of Sake, Plum Wine and Beer   varieties

Taste the Finest Japanese & US brands

Witness the Versatility of Sake

When                     Thursday, June 27, 2013, 6:30 – 9 PM

Where                    Heritage Ballroom – The Governor Hotel, Downtown Portland, Oregon

Benefits                  A portion of the net proceeds benefit the Japan-America Society of Oregon JASO is a registered 501c3 charitable organization.

Tickets                   $50 per person in advance online – SakeFestPDX.com; $60 at the door (Adults 21 and older only).

Producer               Event Navigators, LLC – based in Gladwyne, PA – non-profit event planning specialists for 18 years – SakeFestPDX@eventnavigators.com – 610-649-6330

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Portland, OR. – May 17, 2013 – We are very excited that Dishcrawl will continue to explore Portland’s delicious food scene in Southeast Portland. The June Dishcrawl is exploring the Buckman neighborhood which has had new restaurant, brewery, and winery, food cart openings and also has some great spots that have been around awhile. Our upcoming event promises to be a night filled with amazing food and friends as we visit four restaurants in one evening to sample their best dishes and meet the chef or owner to hear their stories and learn about their food.

Dishcrawl has grown and been very successful in many cities already. It is definitely a great addition to Portland’s already robust food scene, where we have a great sense of community, support local businesses and LOVE food already!

Restaurant owners get to meet a great group of foodies, connect with new customers and impress! Ticket holders get to socialize, learn about the local food scene, taste delectable flavors and meet the chefs and owners behind the food! It’s a win-win night of fun!

The event has been set for June 11th at 7pm. Tickets are $45 per person and may be purchased @ www.dishcrawl.com/biteofbuckman. Don’t miss this exciting event!

Follow us on Twitter @dishcrawlPDX and Facebook Dishcrawl Portland

About Dishcrawl

Dishcrawl creates dining experiences and events to satisfy anyone’s craving.  Our mission is to show food lovers the best dishes in local restaurants.  You can find your local Dishcrawl Ambassador leading you through progressive dinners, prix fixe dinners, and other fun food events!  Dishcrawlers can enjoy dining experiences in San Francisco, New York, Montreal, Ottawa, San Jose, Toronto, Philadelphia, DC, and more.  Visit Dishcrawl.com for a local dining experience.