Portland Food Events

Culinate Newsletter: Liqueurs, Tracie McMillan, David Tanis’ Turnip Pickles

Food Dude — Thu, 17 May 2012 04:38:54 +0000

Dear readers,

Late in the afternoon yesterday I went to pick up our first CSA share of the season, and when I arrived, my car thermometer read 80 degrees. In Portland, in May, this is unusual, but it had been even warmer earlier in the week — nearer to 90, and many of us, hungry for sun, had been basking in it. I asked Ian, the farm manager at 47th Avenue Farm, if he was happy with the weather. Sure, he smiled, it’s great. But then he added that, honestly, it had been almost too hot, too soon, for some of the plants. His face was deeply tanned, and though it was obvious that he’d spent many recent hours in the sun, I knew also that he’d spent many more this spring in the rain, the wind, the cool and cloudy.

Ian isn’t alone. All farmers face a plethora of unknowns, and weather is but one of them. In an excerpt on Culinate this week, Japanese farmer Koichi Yamashita describes this uncertainty:

“If it’s not a good seed, even though it sprouts, and you take care of it well, it won’t turn into a good strong plant. Or if you have good seed, and they all turn into great young plants, but then you have a typhoon tear through and blows it all out, then what? No matter how hard you struggle, in farming there’s a part of it that’s uncontrollable.”

Many of us tend to be uncomfortable with such uncertainties, preferring instead to believe that we are in charge. But we shouldn’t kid ourselves; the farmers know better. They just learn to live with the unknowns — and keep up the good work of growing our food.

Kim Carlson
Editorial Director

Featured Recipes

Purple Slaw with Toasted Pecans

Here’s a vegan dish from Bryant Terry’s new book, which our recipe editor calls ‘truly inspiring.’

Turnip Pickles

David Tanis’ addictive recipe works as well with winter carrots as it does with spring turnips; there’s a (pink!) beet version, too.

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Slow Food USA Elects Portland Native Katherine Deumling Board Chair

Food Dude — Thu, 17 May 2012 04:37:54 +0000

BROOKLYN, NY (May 16, 2012) – Slow Food USA, a national non-profit dedicated to creating a world where the food we eat is good for us, good for farmers and workers, and good for the planet, has elected Katherine Deumling as chair of its Board of Directors. Deumling previously served as vice chair of the Board and is currently chair of the Finance Committee. She is also a former southwest regional governor of Slow Food USA and prior to that, was a chair of Slow Food Portland. Deumling succeeds Chris Carpenter, who served as Board chair since 2008 after being a long-time leader of Slow Food in northern California.

As board chair Deumling will help guide the strategic direction of the organization, including creating visibility for Slow Food’s network of volunteer-led chapters across the country. She will remain an active member in Slow Food Portland, where she brings her expertise and passion for bringing urban and rural communities together for the sustainability of both to support local farmers, and engages in policy work around land use in the metro area, which is home to a rich, diversified farm community as well as a thriving urban center with ongoing development pressures.

A Portland native, Deumling founded and runs a cooking school and blog in Portland, Cook With What You Have, focused on making cooking with fresh, local produce an accessible, fun and creative part of people’s lives. She also works closely with area farmers markets to promote local produce, and collaborates with non-profits and public agencies to empower people to create healthy meals. Deumling lends her expertise to a handful of Community Supported Agriculture farms as well, creating weekly, customized recipes packets for their members.

“We are so fortunate to have Katherine step into this role. She embodies Slow Food’s values in her life and will be instrumental in guiding our work. I cannot imagine a person better suited to chair our board in this important time in the life of our movement and our organization,” said Josh Viertel, president of Slow Food USA. “These last three years working closely with Chris have been extraordinary, and he leaves the organization in a strong position for the future. Going forward, I know he will stay deeply involved with Slow Food, and I look forward to working with him, even as his role changes.”

“I am honored and excited to be taking on this role within Slow Food, a movement I have been part of for more than a decade. I am particularly interested in broadening our partners, collaborators and members to more effectively influence the political discourse and policy implications around food. We must use the pleasure of the table and the right to good, clean and fair food to improve the health and happiness of our communities, locally, nationally and globally,” said Deumling.

“The understanding that the food system has an impact on many of the issues we face in the world today — healthcare, environmental degradation, resource distribution to name a few — has put Slow Food and its understanding of these issues in an unique position of leadership as we attempt to affect these challenges. As I move on and Katherine steps in as chair, I can think of no one better to lead the board in its role to help guide Slow Food USA through this work with the staff and membership,” said Carpenter.

Slow Food USA is part of a global, grassroots organization with supporters in over 160 countries who believe that food and farming should be sources of health and well being for everyone. As a non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how one’s food choices affect the rest of the world.

For more information about Slow Food USA, visit www.SlowFoodUSA.org. For more information about Slow Food Portland or to join the local movement for Good, Clean and Fair food, visit www.SlowFoodPortland.com.

About Slow Food USA

Imagine a world where the food we eat is good for us, good for farmers and workers, and good for the planet. Slow Food USA is building that world by bringing people together through the common language of food. Through local projects, educational events and campaigns in 160 countries, Slow Food supporters are promoting environmentally friendly food production, teaching children how to grow and prepare their food, and working to make real food accessible to all. Join the global grassroots movement today to fight for the future of our food. Visit www.slowfoodusa.org.

Loire Wines & Portland Creamery Tasting

Food Dude — Wed, 16 May 2012 19:50:38 +0000

In this Issue

	Friday Tasting: Loire Wines & Portland Creamery
	Look Into the Future

Anniversary Tasting with Tres Sabores + Cote Rotie Vertical

Food Dude — Wed, 16 May 2012 17:08:38 +0000

temperature controlled. powered by the sun.

Happy Birthday to Us! Today is the actual day we opened our doors 6 years ago and we have a Special

Tasting Tonight to celebrate. Plus an ultra-special Friday Night Flight and a Saturday Beer Tasting to complete a festive week.

We hope we’ll see you at one or all of these great events.

Cheers,

Darryl and the cork crew

Julie Johnson from

TRES SABORES WINERY

Tonight! Wed, May 16th

5pm – 7pm * FREE

Julie Johnson from TRES SABORES in Napa joins us tonight to celebrate our 6th Anniversary.

I often call Julie the Alice Waters of Napa because, as a female farmer and grapegrower, she exhibits so much passion for her land, her farm and her grapes while working at all times organically. On top of that, her wines are fantastic and the price to quality ratio for top Napa sourced fruit is hard to beat.

You might already know her Porque No? Red and her estate grown Zinfandel and Rutherford Cabernet Sauvignon. She’ll be pouring all of these plus a couple of other special items tonight. The tasting starts at 5pm and it’s free as we thank you for your support these past 6 years. Hope to see you there!

FRIDAY NIGHT FLIGHT
DUCLAUX Côte Rôtie Vertical

Friday, May 18th

4pm – 7pm . $15 tasting fee*

For this week’s special Friday flight, Elaine Testa of Casa Bruno will be pouring a vertical flight of the best example of old-world Syrah in the world – Côte Rôtie!

Domaine Duclaux sits on steep, terraced slopes in the Northern Rhone where Syrah reaches its penultimate glory. She’ll be pouring 4 vintages of the La Germine cuvee starting with 2006.

Make sure you get to this tasting early, as we will start at 4pm and pour until the bottles run dry or 7pm, whichever comes first. These wines sell for $65-70/bottle so this is truly a special opportunity to try great wines for a nominal $15 tasting fee*.

*Main Flight tasting fee on Fridays is complimentary for cork club members. Limit 2 per account per week. All other tasting fees and class fees receive the regular 10% cork club discount.

MAY 16 2012

BELOW GRADE
BREWING

Beer Tasting

this Saturday
2-4pm

Check out the smallest-brewery-in-Bend’s current beers as we pop the tops on all 4 of Below Grade’s bottlings and pour them from 2-4pm this Saturday.

The lineup includes:

Validation IPA – a rich, hoppy Imperial IPA that Brewer Dean Wise has spent the last decade perfecting.

Dangerous Kate Cascadian Dark – a mouthfilling Dark IPA that quickly makes you realize why this is the hottest growing category amongst NW brewers. It’s delicious!

Volksvitzen Amber – a caramel colored Weissbock that has Summer in mind.

Old School Ale – a hearty red that has malt and hop layers that linger on your palate.

This is a free drop in tasting, and all the beers in stock to take home with you. Come discover yet another great new Oregon brewery!

FREE CORKAGE

WEDNESDAYS

are back!

Aviary Restaurant is offering FREE CORKAGE FEE

for cork customers on Wednesdays this May.

Come shop for a bottle with us on Wednesdays and grab your coupon for free corkage. Then, walk down the street for an awesome dinner. Valid Wednesday night only.

Reservations suggested. Please remember to tip for the wine service too!

cork – a bottle shop. 2901 NE Alberta Street.

503.281.2675. info@corkwineshop.com .

On facebook and twitter as corkwineshop.

NRDC Announces the Winners of the 2012 “Growing Green Awards”

Food Dude — Wed, 16 May 2012 17:07:55 +0000

Awards celebrates leaders and innovators in the field of sustainable food and agriculture

SAN FRANCISCO, CA (May 16, 2012) – The Natural Resources Defense Council (NRDC) today honors four remarkable food visionaries for their trailblazing work to make our food systems healthier and more sustainable at the fourth annual “Growing Green Awards”. The winners, who are leaders in regenerative ranch management, farmworker justice, farm-to-school food, and making organic food mainstream, will be celebrated this evening at the Palace of Fine Arts Rotunda in San Francisco.

“These vanguards are serving up a food system with generous portions of workplace justice, economic viability and ecological integrity,” said Jonathan Kaplan, Director of Food and Agriculture at NRDC. “They are living proof that we can grow and eat food that is good for us, our communities and the planet.”

An independent panel of prestigious sustainable food thought-leaders selected the four winners from a pool of 250 impressive candidates that included diverse growers, business leaders and food change agents across the country. The 2012 winners are:

Food Producer: For over 15 years, North Dakota rancher Gabe Brown has merged back-to-basics agrarian practices with innovative science-based sustainable farming techniques on his 5,400 acre diversified family ranch. For Brown, healthy soil is the renewable resource that sustains all. By making use of a 100 percent zero-till cropping system, mob grazing, and polyculture cover crop and polyculture cash crop rotations, he has successfully transformed conventional grazing and cropping operations into models of regenerative agriculture. Brown’s Ranch also integrates its cow-calf and grass finished livestock operations with a highly diverse cropping rotation, which includes over 25 different cash and cover crops resulting in high yields and strong net profits.

“Being recognized shines the spotlight on the need to practice holistic management and regenerate our resources,” said Brown. “It’s the only sustainable way we can ensure safe, healthy food production for generations to come.”

Food Justice (New Category): As co-founders of the Coalition of Immokalee Workers (CIW), a 5,000 strong worker-based human rights organization, Lucas Benitez and Greg Asbed have revolutionized Florida’s $600 million fresh tomato industry, transforming it from one of the most repressive employers in the country to one quickly becoming the most progressive and equitable in the fruit and vegetable industry. CIW is creating today’s blueprint for farmworker justice by spearheading historic fair food agreements with groundbreaking farm labor standards, fair farmworker wages and labor rights education through their Fair Food Program, which is now implemented on over 90 percent Florida’s tomato farms. Today, ten multi-billion dollar national companies have signed on to CIW’s Fair Food Program and CIW continues to forge critical alliances among tomato growers, workers, food retailers and the community.

“Social accountability in our food system starts by truly valuing those workers whose backbreaking labor puts food on our tables every day,” said CIW’s co-founders. “At CIW, we fight to advance human rights in the fields, and we applaud NRDC for recognizing that a sustainable food system must include fair wages and working conditions for farmworkers.”

Young Food Leader: Before the age of 25, Andrea Northup founded the D.C. Farm to School Network, an organization behind the movement for healthier school food in 200 public schools and 90 charter schools throughout Washington, D.C. Northup is not only transforming school lunch menus by charting alliances between D.C. schools and local food producers, but she is also influencing policy in the nation’s capital. In 2010, Northup was the principal architect of the farm to school provisions in the landmark “Healthy Schools Act”, legislation that makes D.C. one of the first jurisdictions in the country to provide financial incentives to schools that serve fresh, locally grown products and infuse food and nutrition education into classrooms.

“Each day millions of American children receive their main meals at school,” said Northup. “When these school meals incorporate healthy, locally-grown foods, we are able to improve child nutrition, provide economic opportunities for growers, and teach students eating habits that last a lifetime.”

Business Leader: As CEO of Organic Valley for the last 25 years, George Siemon has led the way in organizing organic farmers, securing fair pay prices, and building market demand for organic foods. Under Siemon’s leadership, Wisconsin-based Organic Valley has grown into one of the nation’s leading organic brands and America’s largest cooperative of organic farmers, representing more than 1,700 families nationwide. Notably, Siemon was instrumental in developing the national organic standards for USDA Organic certification. His entrepreneurial spirit and commitment to sustainable agriculture illuminates how businesses can successfully learn from nature and be change agents in defense of our natural resources.

“I’m pleased to receive this award on behalf of our farmer-owners and staff. At Organic Valley, when we talk about sustainability, we mean a triple bottom line of social responsibility, economic stability, and environmental integrity,” said Siemon. “That means keeping farmers on the land, supporting rural communities, and being responsible stewards of the environment — a shared mission with NRDC.”

The 2012 Growing Green Awards panel of judges included Michael Pollan, New York Times best-selling author of The Omnivore’s Dilemma, Myra Goodman, co-founder of Earthbound Farm, Josh Viertel, president of Slow Food USA and co-founder of Yale Sustainable Food Project, and Nikki Henderson, executive director of People’s Grocery and co-founder of Live Real, a national collaborative of food movement organizations.

See video of the 2012 winners and read more about their work in OnEarth:

Food Producer Gabe Brown: http://bit.ly/GabeBrown

Food Justice Leader Coalition of Immokalee Workers: http://bit.ly/CoalitionOfImmokaleeWorkers

Young Food Leader Andrea Northup: http://bit.ly/AndreaNorthup

Business Leader George Siemon: http://bit.ly/GeorgeSiemon

Photos and b-roll available upon request. See NRDC’s Eat Green fact sheet and Smarter Living page about making food choices that are healthier for you and the environment.

# # #

The Natural Resources Defense Council (NRDC) is an international nonprofit environmental organization with more than 1.3 million members and online activists. Since 1970, our lawyers, scientists, and other environmental specialists have worked to protect the world’s natural resources, public health, and the environment. NRDC has offices in New York City, Washington, D.C., Los Angeles, San Francisco, Chicago, Livingston, Montana, and Beijing. Visit us at www.nrdc.org

Bar Camp and Shuffleboard

Food Dude — Wed, 16 May 2012 02:34:27 +0000

Lincoln Restaurant | Sunshine Tavern | Culinary Artistry

Bar Camp This Saturday

The goal of Bar Camp is simple: take the fear out of making cocktails. Everyone should know how to make a solid drink, yet many people have never been taught how. This is your opportunity to learn some simple bar basics. Campers are treated to tricks on how to stock a home bar, history of the cocktail, how spirits are made and recipes for some classic drinks. After the session, campers settle in for a cozy family-style meal complete with cocktail pairings and a good buzz.

We still have a few seats for this Saturday’s Bar Camp available. If you would like to read more about Bar Camp, the Oregonian wrote a really nice feature about the event. You can read it by clicking here.

Saturday, May 19th, 2012

Camp starts at 4:30pm with dinner to follow

Cost: $125 (gratuity not included)

Please call 503.288.6200 for a reservation.

Shuffleboard Tournament

We are getting a Saturday afternoon shuffleboard tournament together and are looking for teams to participate. It’s free, it’s fun and you can drink beer while you play. We don’t have a firm date yet, but if you are interested in participating please email us here.

Next Mini-Series: Gnocchi 101

We still have a few spots open for our next installment of our new series offered exclusively to our email subscribers: Gnocchi 101.

Join us for a 30 minute demonstration on all things gnocchi. Join Chef Jenn Louis around the chopping block in our commercial kitchen located right next to Lincoln at 5pm for a quick, informative and interactive presentation. You will leave with a packet of recipes to create your own gnocchi at home.

Saturday, May 19th at 5pm
Cost: Free to subscribers (includes +1 per request)
Please click here for a reservation: first come, first served with 20 spots available.




lincolnpdx.com	sunshinepdx.com	culinaryartistry.net

It’s a van, it’s a bike, it’s a sandwich!

Food Dude — Wed, 16 May 2012 02:30:36 +0000

It’s a Van, it’s a Bike,

it’s a Sandwich!

May 2012

ORDER ONLINE FROM
ARTEMIS FOODS!

You can now order lunch and snack platters online from www.artemisfoods.com. Our seasonal lunch menu includes sandwiches, sides, drinks, platters and dessert! Got a craving for our Hill Farm ham, brie and strawberry balsamic jam on baguette sandwich? Need a local cheese platter or antipasto platter with cured meats to impress your guests? You are just a few mouse clicks away from delicious, organic food delivered to your doorstep or desk.

And, if you order by May 31, 2012, receive 10% off your order. Just enter promo code ARTEMIS2012 when checking out.

Click here to get started!

______________________________________________________

Join us at
ARTISTS REPERTORY THEATRE!

Artemis Foods is pleased to partner with Artists Repertory Theatre for hosting special events, dinners, parties and meetings in their beautiful and artistic spaces. As Portland’s longest-running professional theater, Artists Rep feeds our community’s artistic soul with premieres, re-imagined classics, new play development, and educational outreach. The intimacy and immediacy of their work is enhanced by two on-stage homes – off – Broadway-sized, sleek, and comfortable theaters. The spacious and inviting Morrison Lob by is an ideal space to host an elegant seated dinner, unique party or large reception. For smaller gatherings, check out the Producer’s Lounge with custom made tables by the Joinery and charming tuffet seating – both spaces exude the unique Portland flair that Artemis is known for as well. With plenty of parking and flexible spaces, Artists Repertory Theatre is a great choice for your next social or corporate event.

______________________________________________________

Support one of our
favorite farms

Quality and sustainability are the driving forces behind all of the decisions that we make at Artemis Foods. We support businesses in Portland who feel the same. Look for beautiful local and organic vegetables from Sauvie Island Organics on our catering and online ordering menus and also join the Sauvie Island Organics Supported Agriculture (CSA) program. You are invited to join the 2012 season and enjoy pick-up at 20 locations in the Portland area, including our inner SE location at the Artemis Foods kitchen. For more information and to get signed-up please visit their website!

Artemis Foods is proud to support local, organic farms!

______________________________________________________

Party like it’s 1922!

Ecotrust, Portland’s premier eco-friendly space, is

partnering with Artemis Foods and other sustainable, local businesses for a 1920′s speakeasy themed tasting of food, distilleries and specialty products. Dig your best flapper hat out of the closet and come join us on June 6th!

______________________________________________________

Save 10%	A GIFT FOR YOU! Order food online from Artemis Foods and receive 10% off! Use promo code ARTEMIS2012 when checking out. Don’t forget to share this coupon with your friends and co-workers! Click here to get started.
Offer Expires: May 31, 2012

______________________________________________________

For any day and every day, let us always eat good food!

Artemis Foods

In This Issue

Order Lunch Online From Artemis Foods!

Join Us At Artists Repertory Theatre

Support Local Agriculture

Speakeasy 721 at Ecotrust

A GIFT FOR YOU!

10% off your next online order with Artemis Foods!

Like us on Facebook to be entered into a weekly drawing. You could win a lunch for 10 guests from Artemis Foods!

Artemis Foods loves being a partner of WeddingWire! Check out their extensive
resources today
for your special day!

Forward email

Acadia Bistro Newsletter – Garrison Creek Wine Dinner & New Absinthe Menu

Food Dude — Wed, 16 May 2012 02:29:30 +0000

Greetings!

Greetings!
Spring has most definitely arrived, and Summer isn’t far behind! This is a great time to highlight some new and exciting happenings at Acadia!This Memorial Day weekend brings lots of special events! On Sunday, May 27th, we are proud to announce a winemakers dinner with one of Walla Walla’s greatest winery’s: Garrison Creek cellars! Please check out the menu below, this is a do not miss event!Also that weekend, on Monday, May 28th (Memorial Day) Acadia will feature its famous smoked pork spareribs with crawfish potato salad! We only make these twice a year folks, so make reservations toady!

Acadia is proud to present what we feel is the most comprehensive Absinthe bar in the Pacific Northwest! We have scoured the Globe for the most delicious and hard to find Absinthe out there, and are happy to present them in the traditional Belle Epoque style! Curious? Be sure to check out the selection below, complete with Absinthe flights and cocktails…

See you in soon,

Chef Adam Higgs

Acadia Bistro

Garrison Creek Wine Makers Dinner
Sunday, May 27th 5:30 pm

Please join us for this not to miss event! Chef Adam has paired with David Marsch of Garrison Creek to offer this amazing dinner featuring these bold red wines from Washington. David will be on hand to offer insight into this great winery, and wine will be available for purchase that night!
Check out the full menu that you will indulge in that Sunday:-2011 Urban Riesling (Germany)

Cayanne cured spring salmon with grapefruit, fennel, and endive

-2008 Garrison Creek Tempranillo

Rosemary roasted Pheasant, pheasant jus lie, truffled lardo toasts

-2006 Garrison Creek Syrah

Smoked Lamb belly, Bay leaf potato, tangy pepper jelly

-2007 Garrison Creek Cabernet Sauvignon

Dry aged Beef Tenderloin, foie gras mousse, fresh morels, pastry (Wellington)

-2008 Garrison Creek Zinfandel

Blasted banana boat blitz! (banana cake, pineapple curd, coconut cake, mango, salted chocolate)

$165 per person

Call now to reserve your spot! 503-249-5001

Acadia Absinthe menu!

Have you been curious to try absinthe but don’t know where to start? Walk through our new tasting menu to see the variations in this often misunderstood liquor. We have a an incredible array from France and our own backyard! Don’t worry – you won’t go crazy from the tasting – although you may find absinthe to be your new favorite beverage!

List of Absinthe available:

Kübler Absinthe (Switzerland)
Lucid Absinthe ((T.A.Breaux, Combier Distillery, France)
Trillium Absinthe (Integrity Spirits, Oregon)
Vieux Carré Absinthe (Philadelphia Distilling, Pennsylvania)
St. George Absinthe (St. George Distilling, California)
Pacifique Absinthe Verte (Pacific Distillery ,Washington)
Pernod Absinthe (France)
Vieux Pontarlier (Emile Pernot,France)
Duplais Verte (The Matter Distillery, Switzerland)
Delaware Phoenix Meadow of Love (Delaware Phoenix Distillery)
Delaware Phoenix Walton Waters (Delaware Phoenix Distillery, New York)
Jade “Nouvelle-Orléans” (T.A.Breaux, Combier Distillery, France)

Absinthe Flights! (1/2oz)

Traditional Flight: Kubler, Lucid and Pernod $20
West Coast Flight: Trillium, Pacifique and St. George $25
Belle Epoque Flight: Duplaise, Delaware Phoenix Walton Waters and Jade “Nouvelle-Orleans” $30

Absinthe cocktails:

Absinthe Frappe: Absinthe, sugar and crushed ice!
Corpse reviver #2: Gin, Cointreau, Dolin Blanc, Lemon and Kubler Absinthe
Absinthe Sassafras: Trillium Absinthe, Steelhead root beer, house sassafras bitters!

1303 NE Fremont St

Portland, Oregon 97212 503-249-5001

http://www.creolapdx.com/

http://www.facebook.com/AcadiaPDX

Join Our Mailing List!

Grüner Wine Dinner – Thursday, May 24

Food Dude — Wed, 16 May 2012 02:27:09 +0000

Adelsheim Wine Dinner

Established in 1971, Adelsheim’s family-owned and operated winery and estate vineyards are located in Oregon’s northern Willamette Valley. Company co-founder David Adelsheim leads a current generation of passionate staff devoted to producing and selling wines of ever-higher quality with each growing season. Adelsheim Vineyards uses sustainable farming practices and takes great care to bring out the best in each of our unique vineyard sites. The winery combines traditional and modern techniques, crafting wines in a style that centers on elegance, complexity, and richness in flavor and texture.

On Thursday, May 24th at 6:30pm, we will be serving a four course tasting menu of seasonal Pacific Northwest Cuisine inspired by the wines of Adelsheim in our private Glacier Room. Courses will be paired with the following selections from Adelsheim.

2010 Pinot Blanc, Bryan Creek Vineyard

2009 Elizabeth’s Reserve Pinot Noir

2009 Bryan Creek Vineyard Pinot Noir

2010 Deglace Pinot Noir

The cost is $100 per person. Please respond quickly, as seating is limited for this very special evening. For reservations or more information, please call Greg Cantu or General Manager Damien Baker at 503-241-7163, or email greg@grunerpdx.com. We look forward to seeing you!

More Shochu Talks at Ping Restaurant!

Food Dude — Tue, 15 May 2012 21:25:45 +0000

More Shochu Talks at Ping Restaurant!

To celebrate Japan’s unique national spirit, Ping has been holding educational talks and shochu tastings over the last month. We wanted to let you know about two more events coming up. These events will be held on Saturday, May 19th at 3:00pm and Thursday, June 7th at 2:30pm.

We are pleased to announce that Matt Mount of House Spirits will be joining us for these events to talk about shochu and his experience producing shochu locally at House Spirits.

If you have not attended one of our shochu talks before, here is what you might expect:

An educational talk about the history and process of shochu production from Tim Navarrette, Ping’s resident Bar Manager
A tasting consisting of four shochu from our selection of over 30 (and counting!)
An array of small bites from Ping’s kitchen

The price for each event is $35.00.

Please RSVP to info@pingpdx.com or call the restaurant at (503) 229-7464.

Riffle NW Opens in Portland’s Pearl District

Food Dude — Tue, 15 May 2012 21:21:14 +0000

Riffle NW Opens in Pearl District,

Elevating Portland’s Seafood Scene

Portland, Oregon (May 15, 2012)- Riffle NW is now open in Portland’s Pearl District. The restaurant brings a catch-inspired seafood menu to this iconic neighborhood, along with a terroir-focused wine program, and an ice-inspired cocktail program unlike anything the city has seen before.

Riffle NW is the vision of chef couple Ken Norris and Jennifer Quist Norris, who moved to Portland from New York City in 2011. Ken most recently led the kitchen at Marcus Samuelsson’s August restaurant in the West Village, and before that started his career at Daniel Boulud’s Restaurant Daniel. Jennifer, who is originally from the West Coast, spent time at Jean-Georges Vongerichten’s Mercer Kitchen and led catering at Saks Fifth Avenue.

“We’re so happy to be in Portland, and we know seafood is the right focus for us,” says Ken Norris. “I’ve been fishing all my life, and Jennifer loves the West Coast, so Portland made so much sense. We approach seafood in the way we approach fresh produce: use the freshest and finest product, treat it with respect and enable it to shine on its own. Nothing fussy – striving for simplicity.”

Ken leads the kitchen and Jennifer is the general manager, but the restaurant is truly a collaboration of passionate experts. Riffle’s Chef de Cuisine, Joseph Cefalu, moved from New York to Portland to work with the Norris’, but others are local, including Beverage Director Dave Shenaut, a luminary in the Portland scene, and opening Wine Consultant Dan Beekley, of CorksCru and Square Deal fame.

“We made a point of taking the time to forge strong relationships with key Portland food people so that we could find team members who share our vision and philosophy,” says Jennifer Norris.

THE FOOD

The menu at Riffle NW is inspired by coastal cooking from around the world. Norris and Cefalu’s seafood-focused dishes reflect the sense of simplicity and effortless living that you find in beach and coastal regions.

The menu is organized into six sections: “Raw” offers small tastes of raw or lightly cured dishes such as Duck Clam and Hibiscus Granita or Citrus-Cured Fluke. “Bites” includes appetizers including Fried Clams with Bloody Mary Sauce or Manchego and Bacon Grilled Cheese. Small plates that are great for sharing are in the “Plates” section, which features Beet Cured Salmon Carpaccio with Sweet Bacon Aioli and Toasted Filberts, a Tarte Flambee with Littleneck Clams, and Riffle’s signature Dockside Chowder. Larger main dishes are under “Supper” and include Fava Seared Salmon with Smoked Beef Tongue, Petrale Sole Off The Bone with Fried Bones, and Veal Skirt Steak with Poppy Seed Spaetzle. “Sides” offers vegetables, potatoes, polenta, or bread with flavored butters, and “Sweets” is a minimal list of homey desserts including seasonal bread pudding. The core menu changes seasonally, with daily fish specials that let the chefs respond to what’s best in the market that day.

THE BAR

The cocktail program celebrates un-aged spirits such as vodkas, agaves, and rums, but offers the full range of premium spirits. The bar will always offer both a wine and a cocktail on tap, along with select craft beer and hard cider. Shenaut’s cocktail menu was created with dining in mind, organized by sections that correspond to the progression of a dinner, from light and refreshing to fuller and richer.

A world-class ice program is a centerpiece at Riffle NW – Norris bought a Clinebell ice machine – the first of its kind in a Portland restaurant – which produces two 300-pound blocks of pristine crystal clear ice per harvest. Every day, Shenaut and Norris custom-cut perfect ice for each type of cocktail, using hand and power tools (chainsaw and all). The kitchen also benefits from the serious ice program, with freshly chipped ice for the raw bar and hand-fashioned ice serving plates for certain appetizers and cocktails.

THE WINE

Riffle’s wine program is focused around terroir as defined by watersheds and waterways. The list delivers fish-friendly wines with structure, designed to pair well with delicate seafood but to also work with bold flavors. The list champions little-known, indie wines with character and story, and celebrates the great seafood regions of the world.

“It’s simple,” says Ken Norris, “We want customers to enjoy wine.”

THE SPACE

Riffle NW’s 2,800-square-foot-space features three focal points-a 24-foot bar, where guests can order the full menu along with drinks; a 6-seat chef’s counter, where diners can watch the action in the kitchen and be served directly by the chefs, and a 8-seat raw bar featuring shucked-to-order oysters and other menu items. More seats in the dining room, outdoor patio, and private dining space give Riffle a total 110 seats.

The décor in the newly renovated, bustling corner space, is fresh and sophisticated with subtle clever nods to the nautical theme, including wall cladding made from reclaimed Doug Fir timbers from a historic dry dock on the Willamette River in Portland and chair-backs made from real sail cloth, complete with racing numbers in some cases. The color palette consists of seafoam greens, soft grays — including a stunning gray subway-tiled raw bar area — and a pop of signature Riffle orange. The tables and bar are custom made using white-washed ash and are fitted with ingenious slots that hold the drink menus at the table, so diners can refer to wine and cocktail lists any time during their meal.

The restaurant’s name comes from Norris’s devotion to fly-fishing. A “riffle” is a gravelly stretch of shallow water where trout like to congregate because they’re protected and they can catch insects easily. In the bigger, more metaphorical sense, it’s a state of being where the flow feels great, you don’t need to fight the current, you can find what you need – it’s a rich and productive place to be.

Riffle NW is located at 333 NW 13^th Ave., Portland, Oregon 97209 and is open 5 p.m. to midnight Tuesday – Sunday. For more information, please visit Riffle’s website at www.rifflenw.com or call 503-894-8978.

Portland Fruit Beer Festival Taplist Announced & Behind-the-Scenes Making of video Released

Food Dude — Tue, 15 May 2012 18:14:00 +0000

Tuesday May 15th - The second annual Portland Fruit Beer Festival is less than one month away and today announces the official beer list and releases the first of a short behind-the-scenes video series chronicling the making of a handful of the unique local fruit beers being produced for this years festival.

This years festival expands from the Burnside Brewing Co. parking lot onto NE 7th ave. more than doubling last years space. To accommodate the growing demand for incredible fruit craft beer organizers have also lined up an even more dizzying array of fruit beers than last year and even added some hard ciders and a gluten-free fruit beer to the mix. As well as unveiling the main 25 taps at this years fest the first ’2012 Portland Fruit Beer Festival Spotlight’ behind-the-scenes video has now been posted (direct link to vimeo page: http://vimeo.com/42172168) and features Vasilios Gletsos the Brewmaster behind Laurelwood Brewing along with Portland Roasting’s lead coffee Roaster Ryan Johnson talking about their collaboration beer made with dried coffee cherries ‘Cascara Obscura.’ Stay tuned to the new Portland Fruit Beer Festival website’s blog for more new video releases and writings from many of the contributing brewers about the creation of their beers.

Tickets are now on sale for the Pre-Fest Homebrewers Dinner & Fruit Beer Symposium as well as advanced or VIP tickets for the fest itself.

2012 PORTLAND FRUIT BEER FESTIVAL F.A.Q.

Friday June 8th Pre-Fest Homebrewers Dinner 6 – 9pm

FESTIVAL

Saturday June 9th 10am – 11am VIP Hour

Saturday June 9th 11am – 9pm

Sunday June 10th 11am – 6pm

Purchase Advanced Tickets: http://portlandfruitbeerfest.strangertickets.com/

LOCATION

7th & E. Burnside on the North side of the street. Taking place between Burnside & Couch streets on 7th and in the parking lot of Burnside Brewing Co. at 701 E. Burnside Portland, OR 97214

Beer List

10 Barrel Brewing: Raspberry Sour

Raspberry Sour will slap you in the face with raspberry tartness then slaps you again with an undeniable sourness. It ends refreshing and dry daring you to take another drink.

ABV: 5%

IBU: 4

Alameda Brewing Company: Huckleberry Hound

Huckleberry Hound is a light bodied, sessionable India Pale Ale with a new twist…. HUCKLEBERRIES! Take German Pilsner malt, American hops, an ale yeast strain, northwest huckleberries, artfully brew with them and you will have this amazing beer. This isn’t any wimpy fruit beer, it really is an IPA with 6.5% ABV and 55 IBU”S. It is just the perfect beverage to kick off the warm days of summer, whether you are out in the mountains gathering berries or relaxing on the river. Just watch out for the black bears.

Malts: 2-Row, Pilsner. Hops: Millenium, Simcoe, Amarillo, Cascade

ABV: 6.5%

IBU: 55

Bend Brewing Company: Ching Ching

Ching Ching is a whimsical take on a German Berliner Weisse. It is effervescent with a Swee Tart tanginess. Pomegranate and hibiscus make this a perfect summer thirst quencher that just might push the boundaries of what you consider beer. Bronze medal winner at the Great American Beer Fest 2011.

ABV: 4.5%

IBU: 4

Block 15 Brewing Company: Tropical Storm

Farmhouse style ale brewed with Pilsner malts, Palm Sugar and Nelson Sauvin Hops. Conditioned with yellow papaya and blended with a one year old barrel of Ferme de la Ville Provisions.

Boneyard Beer Company: Femme Fatale

Raspberry Tart Ale. Red to brown in color, 12.5lbs per barrel raspberry pitched into the fermentation. Influenced by Belgium sour brown and Flanders red.

ABV: 6.2%

IBU: 12

Breakside Brewery: Strawberry Rhubarb Pie

A malty golden ale made with whole strawberry rhubarb pies (crust included) in the mash, kettle, and fermentor.

ABV: 6%

IBU: 20

Burnside Brewing: Red Light District

An Imperial stout brewed with 44 pounds of Belgian chocolate and 400 pounds of strawberries aged in Pacific Rum barrels

The Commons Brewery: Saigon Saison

Light colored, full bodied saison. The spicing and fruit additions should be refreshing and be indicative of Vietnamese cooking.

ABV: 5.75%

IBU: 16

Deschutes Brewery: Extinction Stout

Raspberry Stout. Deep velvet chocolate malt decadence folded with delicate raspberries. This stout combines two of life’s finer flavors into drinkable glory.

ABV: 9.5%

IBU: 65

Dogfish Head Craft Brewery

1. Festina Peche

A tart and refreshing wheat beer. Festina is fermented with loads of peaches and makes a great summertime thirst quencher.

ABV: 4.5%

2. Tweason’ale

Gluten-free with gusto. The hints of molasses and pit-fruit in this sorghum-based beer are balanced by vibrant strawberry and honey notes.

Elysian Brewing Company: Yuzu’s Belgian-Style Golden Ale

Light. Refreshing. Good.

Yuzu’s is made with 100% pale malt, Turbinado sugar and Belgian Golden ale yeast. Bittered with Magnum and finished with Styrian Goldings hops. Organic dried lemon peel is added at the end of the boil, and yuzu juice is added both pre- and post-fermentation. Starting gravity 12°P (1.048).

ABV: 4.5%

Flat Tail Brewing Company: Strawberry Rhubarb Corvaller Weisse

Our Corvaller Weisse fermented 100% in barrel, then refermented on stainless with fresh strawberries and local rhubarb.

Fort George Brewery and Public House: South

South, a Strong Summer Fruit Ale Brewed simply, yet deftly with only Organic Pilsner malt, South is aged in Argyle Pinot Noir barrels for two months then conditioned in a bright tank with 100 pounds of frozen raspberries creating a stunning sunset hue that evokes tropical transcendance. The oak gives complexity to the body and a little Cascade and Amarillo are the spice that reminds us there can be bitterness in paradise.

ABV: 7.5%

IBU: Mild to Medium Bitterness (Note the qualitative rather than quantitative bitterness rating)

Gigantic Brewing Company: Hot Town, Summer in the City

Back of my neck getting burnt and gritty. Imperial Black Saison aged with a myriad of chili peppers. A beer that will prepare you for the zombies, concrete and fire.

Hopworks Urban Brewery: Belgian Apple Beer

Belgian Golden Apple: 70% Organic 2 Row, 30% Organic Wheat, OG: 14. Apples are organic apples sourced from Hood River.

ABV: 6.5%

IBU: 10

Laurelwood Brewing Company: Camera Obscura

Belgian Style Dark ale/dubbel. 18 Plato, Fruit is Hawaiian Cascara, i.e., the cherry off of the coffee bean.

ABV: 7.8%

IBU: 25

Lompoc Brewing: Bomb.com

A blend of 3 different beers; Kick Axe fermented in Maryhill Winery Port barrels with tart cherries, Cherry Bomb, and Lompoc Wheat Wine. It has pleasant notes of vanilla and berry fruit, a light mouthfeel, and a tartness coming from the sour cherries.

ABV: 6%

Lucky Labrador: Lychee Lager

A light lager flavored with lychee.

New Belgium Brewing: Hip Hop Saison

Our Valentine’s Day beer brewed with raspberries and rose-hips. Fermented with a French Saison yeast, a little tart, a little sweet, really delicious.

ABV: 7.5%

Ninkasi Brewing Company: Cherry Bourbon Renewale Porter

Renewale Robust Porter that has been aged in Heaven Hills Bourbon Barrels with cherries.

Bittersweet chocolate, caramel, pleasant fruity esters and a smooth malt creaminess combine to create a flavorful, drinkable and true-to-style Robust Porter. The bourbon barrels bring out vanilla and a hint of coconut while the cherries brind fruit to the nose and a subtle tartness.

ABV: 5.9%

IBU: 38

Oakshire Brewing: Whack & Unwrap

Orange Chocolate Porter. A creamy Chocolate Porter with hints of juicy oranges.

ABV: 6%

IBU: 20

Upright Brewing: Levinator

The Levinator is a barley based bock brewed with Bavarian weisse yeast, lending the characteristic fruity and spicy character beers fermented with it are known for. It’s matured in two wine barrels with Oregon black currant puree for an extra fruity and snappy profile.

ABV: 7.2%

Widmer Brothers Brewing: Marrionberry Hibiscus Gose

Gose is a traditional cloudy German style of beer that balances tart and slightly salty features with a soft malt background. Our unique take uses a healthy dose of Oregon-grown Marrionberries as well as organic dried Hibiscus flowers for a tart, floral profile with clove and coriander flavors to round it out. Goseanna! Original Gravity – 11.8o Plato. Fruit – Oregon-grown Marrionberries.

ABV: 5.4%

IBU: 15

CIDER:

2 Towns Ciderhouse: The Bad Apple

Semi-Dry Cider, hand crafted in Oregon with all Northwest ingredients, The Bad Apple is a rich & bold cider with notes of fruit and vanilla. This complex cider is aged on brandy-cured Oregon White Oak. The Bad Apple is surely a cider to savor.

ABV: 10.5%

Bushwhacker Cider: Brookland Sour

The Brookland Sour is a cherry cider, made with Oregon apples. The cherries used are tart and sour, and then the batch was dry oaked. Fermented with London ESB yeast, the juice was first infected with lactobacillus, to try and get as much sour flavors. The cider name comes from the original name of the neighborhood that Bushwhacker is located in.

ABV: 10.5%

The Parish – Weekend Pre-Opening Events

Food Dude — Tue, 15 May 2012 18:12:29 +0000

Weekend Pre-Opening Events

May 18, 19 and 20, 2012

231 NW 11^th Ave., Portland, OR 97209

503-227-2421

Friday, May 18, 2012

Concert and Preview Party featuring Curtis Salgado and Alan Hager

Doors Open: 6 p.m.; Concert: 7 p.m.

Preview The Parish and enjoy a VIP concert with Portland Blues duo Curtis Salgado and Alan Hager. Enjoy selections of Cajun and Creole specialties including a fresh oyster bar, house-smoked Southern ham and jambalaya.

Cost: $90 per person, includes private concert with Curtis Salgado and Alan Hager, food, one beverage of your choice and gratuity.

Reservations: Call The Parish at 503-227-2421; advanced reservations and payment required.

Saturday, May 19, 2012

Seated Preview Dinner

Reservations from 5:30 p.m. to 9 p.m.

Choose from a selection of some of our favorite Creole and Cajun specialties from the new menu, including fresh oysters on the half shell, chicken fried quail and Creole gumbo.

Cost: $55 per person, includes a three-course dinner and a cocktail, glass of bubbly, wine or non-alcoholic beverage and gratuity.

Reservations: Call The Parish at 503-227-2421 or reserve online at www.theparishpdx.com

Sunday, May 20, 2012

Sunday Jazz Brunch with Pete Krebs

Reservations from 10 a.m. to 2 p.m.

Cost: $25 per person, includes a two-course brunch, coffee and a Bloody Mary or other beverage of your choice. Gratuity not included.

Reservations: Call The Parish at 503-227-2421 or reserve online at www.theparishpdx.com

Doors Open for Lunch, Dinner and Happy Hour starting Tuesday, May 22, 2012

Bocelli Family Wines, Loire Valley Seminar and a Lucien Albrecht Wine Dinner!

Food Dude — Tue, 15 May 2012 01:13:30 +0000

an eNewsletter for the trade

portfolio our team contact us
Hello Food Dude!

New wines and fantastic events, including an incredible wine dinner with Marie Albrecht from Maison Lucien Albrecht! Read about it all in this month’s eNewsletter.

~Your Friends at The Mitchell Wine Group

New to the Portfolio:

Bocelli Family Wines

Long before Andrea Bocelli was famous for music, the Bocelli family has been known for wine. For over 130 years, spanning 3 generations, they have made classic Italian wines on their small estate in Tuscany. To this day, “Mamma Bocelli” still enjoys working in the fields, carefully hand-tying vines. Sister-in-law Cinzia and brother Alberto manage the azienda, and receive guests that stop by to say hello – it is a true family affair.
Click here to learn about the Bocelli Prosecco and Sangiovese.

Events, Tasting and Classes:

Loire Valley Seminar and Tasting!

Wednesday May 16th 3-5pm

With Arnaud Saget of Domaine Guy Saget and Pasternak Imports
Domaine Guy Saget, a 9th generation family winery, is the leading Loire Valley producer and an expert in the region. Join us as we learn about and taste Sancerre, Pouilly Fumé, Muscadet Sèvre et Maine, Vouvray, Chinon and other gorgeous wines from the region.

RSVP for the Loire Valley Seminar!

Lucien Albrecht Wine Dinner
Monday May 21st 6-9pm
With Marie Albrecht
Enjoy the phenomenal Alsatian wines from the 15th century estate of Maison Lucien Albrecht. Ten wines expertly paired with a 4 course dinner.
At Cellar Z – Zupans Burnside’s Wine Cellar

$65/person, all inclusive!
For reservations please contact the Zupans Burnside Wine Department at 503.497.1088, or purchase tickets online.
“Tasting Dirt” Soil Seminar!

Tuesday June 5th 3-5pm

Geologist and Winemaker Mike Hallock of Carabella Vineyards and Winery will discuss the various soil types of the Northern Willamette Valley and demonstrate how this influences our most well-known varietal, Pinot Noir.

RSVP for the Soil Seminar!

As always, our educational seminars and tastings are Trade Only events, open to the various professionals in our industry from wine retailers and sommeliers to waiters, bartenders and cooks. Our events are a great opportunity to further your knowledge, increase sales ability and interact with other industry professionals. Be sure a seat is saved for you with an RSVP.

Let’s Be Friends!

Find us on and

Mitchell Wine Group, LLC | 503 546 2075 | 1221 SE 3rd, Portland, Oregon | info@mwgllc.com

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Culinate Newsletter: Liqueurs, Tracie McMillan, David Tanis’ Turnip Pickles

Dear readers,

Featured Stories

Sweet on liqueurs

Tracie McMillan

Featured Recipes

Purple Slaw with Toasted Pecans

Turnip Pickles

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Slow Food USA Elects Portland Native Katherine Deumling Board Chair

Loire Wines & Portland Creamery Tasting

Anniversary Tasting with Tres Sabores + Cote Rotie Vertical

NRDC Announces the Winners of the 2012 “Growing Green Awards”

Bar Camp and Shuffleboard

Bar Camp This Saturday

Shuffleboard Tournament

Next Mini-Series: Gnocchi 101

It’s a van, it’s a bike, it’s a sandwich!

Acadia Bistro Newsletter – Garrison Creek Wine Dinner & New Absinthe Menu

Grüner Wine Dinner – Thursday, May 24

More Shochu Talks at Ping Restaurant!

Riffle NW Opens in Portland’s Pearl District

Portland Fruit Beer Festival Taplist Announced & Behind-the-Scenes Making of video Released

The Parish – Weekend Pre-Opening Events

Bocelli Family Wines, Loire Valley Seminar and a Lucien Albrecht Wine Dinner!


	Foster & Dobbs 2518 NE 15th Ave Portland, OR 97212 (503) 284.1157 www.fosteranddobbs.com