Whole Foods and Hopworks Beer Dinner

Earlier this month, I wrote about the series of brewery dinners that Whole Foods is doing at their Pearl District location. Each ticketed dinner event involves working with a brewery every month while Whole Foods prepares food to pair with a beer for four courses for $25 or less.

Last week, I attended the one for August, was a Whole Foods and Hopworks Urban Brewery Beer Dinner. This one also had a good cause in mind: all proceeds benefit The Whole Kids Foundation, an organization devoted to improving children’s nutrition and wellness with the goal of ending the childhood obesity epidemic. As before, the dinner was held in their Salud Room and beautifully set up.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB)
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and started off with a cheese course by Benjamin that was paired with Hopworks Belgian Apple

I am going to recap the dinner for the rest of the post, but I wanted to let you know there is no dinner for September because Whole Foods is going to be pretty busy with Feast!! The next dinner they are thinking of will be October 3, so pretty early in the month, and may be partnering with Merchant du Vin, who imports some pretty fabulous beers. The menu will be Oktoberfest themed, so it all sounds pretty damn exciting! Be sure to keep checking their Events Page to see when it is up!

Whole Foods and Hopworks Beer Dinner Recap

It was such a thrill to get to sit and chat with Owner and Brewmaster Christian Ettinger and his wife as they told us what it was like to at the same time found Hopworks while also having their first child. It is also very clear how extremely proud and dedicated Chris is in truly being an Eco-Brewpub. It started with how they took an existing building and then carefully deconstructed and then reconstructed it to be as green and efficient as possible, including sorting and reclaiming everything they can and using recycled materials. Then, add to that beers and a food menu that leverage organic and fresh, local ingredients and even after you’re done, HUB recycles food waste for animal feed and composting to strive for zero waste.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and here is founder of HUB himself, Christian Ettinger

HUB has big plans in its future- Chris is working with New Deal, which means soon they will be experimenting with oak and whiskey barrels. As a barrel aged beer lover, this is sooooo cool to hear, I can’t wait to see what HUB does!

Also, Chris hopes a wine license will allow him more freedom in using more fruit so he can push even more the levels of flavor that he went right up to the limit for the Organic Belgian Apple Ale. Because these Washington apples for the juice used are sourced locally, Chris admits the beer flavor may vary from year to year- but it is honest and reflects the origin of the ingredients and of that time. The Belgian Apple beer was paired with a Cheese Course by Benjamin which I was delighted I brought F because he turned over his prosciutto and blue cheese to me!
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and started off with a cheese course by Benjamin that was paired with Hopworks Belgian Apple

The Belgian Apple beer was a great pairing, as its balance of wheat malt with slight tart fruit flavor line throughout from the apple and effervescence was reminiscent of a sparkling wine. It did a great job of balancing the fat of the cheese and the prosciutto and was fun to contrast the kinds of tartness when biting into one of those little grapes and then a little sip of the beer.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and started off with a cheese course by Benjamin that was paired with Hopworks Belgian Apple Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and started off with a cheese course by Benjamin that was paired with Hopworks Belgian Apple Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) and started off with a cheese course by Benjamin that was paired with Hopworks Belgian Apple

Next course was a refreshing reflection of the current bounty of the Oregon summer with a salad of beets, heirloom tomatoes, beans, and watercress greens in a dijon dressing.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This second course included beets, heirloom tomatoes, beans, and watercress greens in a dijon dressing paired with HUB's DOA American Style Strong Ale Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This second course included beets, heirloom tomatoes, beans, and watercress greens in a dijon dressing paired with HUB's DOA American Style Strong Ale

This was paired with HUB’s DOA American Style Strong Ale, one of my favorites of the evening with its balance and caramel finish. No wonder it’s the house beer at esteemed Northwest cuisine restaurant Higgins.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This second course included beets, heirloom tomatoes, beans, and watercress greens in a dijon dressing paired with HUB's DOA American Style Strong Ale <a href= Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This second course included beets, heirloom tomatoes, beans, and watercress greens in a dijon dressing paired with HUB's DOA American Style Strong Ale

Next up, this main course was an amazeballs grilled flank steak with potatoes, arugula and tomato tarragon dressing paired with Hopworks IPA. Even for F, who is vegetarian, they swapped out the flank steak for portabella mushrooms so he had a wonderful main as well. So if you are vegetarian, you can ask for the menu to accommodate you!
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This main course was an amazeballs griled flank steak with potatoes, aruglua and tomato tarragon dressing paired with Hopworks IPA Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This main course was an amazeballs griled flank steak with potatoes, aruglua and tomato tarragon dressing paired with Hopworks IPA Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). This main course was a vegetarian version of the entree that used portabella mushrooms instead with potatoes, aruglua and tomato tarragon dressing paired with Hopworks IPA

Hopworks IPA is the HUB best-selling beer and takes the West Coast approach of dry and citrus (versus the East Coast IPA that leans more towards sweet and herbaceous)
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB) Hopworks IPA, which is their bestselling beer and takes the West Coast approach of dry and citrus (versus the East Coast IPA that leans more towards sweet and herbaceous)

Dessert started with a honey herb butter custard with lavender, sage, rosemary and thyme (and winner of a Whole Foods department ice cream competition) with house shortbread with many of those same herbs partially dipped in chocolate.  Oh yes. This was then paired with Hopworks’ Notorious FIG, a Belgian Dark Strong Ale that uses 30 lbs of organic fig.
Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). Dessert started with a honey herb butter custard with lavendar sage rosemary and thyme (and winner of a Whole Foods department ice cream competition) with house shortbread with many of those same herbs, then paired with Hopworks' Notorious FIG, a Belgian Dark Strong Ale that uses 30 lbs of organic fig Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). Dessert started with a honey herb butter custard with lavendar sage rosemary and thyme (and winner of a Whole Foods department ice cream competition) with house shortbread with many of those same herbs, then paired with Hopworks' Notorious FIG, a Belgian Dark Strong Ale that uses 30 lbs of organic fig Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). Dessert started with a honey herb butter custard with lavendar sage rosemary and thyme (and winner of a Whole Foods department ice cream competition) with house shortbread with many of those same herbs, then paired with Hopworks' Notorious FIG, a Belgian Dark Strong Ale that uses 30 lbs of organic fig Whole Foods Pearl Brewery dinners, this one is with Hopworks Urban Brewery (HUB). Dessert started with a honey herb butter custard with lavendar sage rosemary and thyme (and winner of a Whole Foods department ice cream competition) with house shortbread with many of those same herbs, then paired with Hopworks' Notorious FIG, a Belgian Dark Strong Ale that uses 30 lbs of organic fig

See how the berries make a happy face in the reflection of the Notorious Fig? That is how I felt at the end of this marvelous Whole Foods and Hopworks Beer Dinner.

Signature

Fruits and Berries at Hollywood Farmers Market in August

Can you tell that it just maybe, maybe it is tomato season and berry season in Oregon? It’s been very hot and dry this summer which is a little hard on the humans but has been wonderful for the tomatoes…

A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, with so much tomato goodness A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, with so much tomato goodness A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, with so much tomato goodness A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, with so much tomato goodness A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, with so much tomato goodness A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, have you ever head or Pineapple Tomatillos / Ground Cherry? A Saturday in August at the Hollywood Farmers Market in Portland, Oregon, a new adventure when I was introduced to Teggia, an Italian Shelling Bean Just another normal find of beautiful berries at the Hollywood Farmers Market in Portland, on an August lunch visit to the market /> Just another normal find of beautiful berries at the Hollywood Farmers Market in Portland, on an August lunch visit to the market /> Just another normal find of beautiful berries at the Hollywood Farmers Market in Portland, on an August lunch visit to the market Just another normal find of beautiful berries at the Hollywood Farmers Market in Portland, on an August lunch visit to the market
Just another normal find at the Hollywood Farmers Market in Portland, on an August lunch visit to the market Just another normal find at the Hollywood Farmers Market in Portland, on an August lunch visit to the market

Signature

Giveaway to see The Trip to Italy at Cinema 21

Are you feeling like it can’t be the end of summer already, because you haven’t been able to do all the travel and vacation you had hoped for? I’m definitely feeling that way. How can I have still not gone to the Coast yet all year? It just keeps getting put off for other things going on.

On my bucket list has always been to visit Italy. I hear that it’s hot and tourist season, but they also have a lot of festivals and outdoor events. I guess it is going to continue forward on my list of to dos for sometime in the future. In the meantime, might I recommend to you a mini mental and culinary escape to Italy without having to pack any bags or sit on any planes?

The movie The Trip to Italy is opening to pretty strong reviews already, with its official open on August 29 at select theaters, find your nearby theater using this link here: http://thetriptoitalymovie.tumblr.com/find-a-theater.

I am giving away FREE tickets to attend an Advance Screening of the movie The Trip to Italy at Cinema 21 in the trendy Nob Hill neighborhood in Portland at 616 NW 21st Ave. This free screening will be held on Monday August 25, 7 PM

I haven’t seen this movie yet, but given it’s current 88% critic / 71% audience rating on Rotten Tomatoes, I think this is still an enjoyable movie to cool off from the summer heat. A positive review from NPR here and Sundance review from Variety here seems to back up that gut feeling I have, as do snippets such as snippets like “Brilliantly funny, hilarious, and touching” – Entertainment Weekly and “A hilarious tasty treat” – USA Weekly.

Also, I find bromance/watching guys hang out extra amusing, maybe because I’m not a guy so the things they talk about are fascinating and boy, these two just go off on tangents and keep going and going and going. They really embody that what makes the experience of a trip and memories is not only about where you go, but who you are going with. Particularly, this pair is witty and smart but also dorky. Adorkable.

With the money you are not spending on the movie, can I recommend getting a nice Italian dinner afterwards at nearby restaurant… for instance, Cafe Mingo or Serrato only a block or so away. Other favorite Italian places I like in Portland include on the east side of the river Ava Gene’s, Accanto, These other restaurants close earlier so maybe you do date night part 2 the next night at options like GrassaNostrana (which also has a convenient parking lot), Tabla or a Cena.

After seeing The Trip to Italy, perhaps visit Ava Gene's for dinner, so you could try their pane. For instance, this Pane of squash, mint, ricotta salata, barrel aged colatura, carta di musica Oven and Shaker Cauliflower Pizza, Oven & Shaker, Cathy Whims, Wood fired pizza, Portland After seeing The Trip to Italy, perhaps fill your tummy with Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli Coffee and dessert idea after the The Trip to Italy movie at Accanto: Rose panna cotta with strawberries and lambrusco

Synopsis

Michael Winterbottom’s largely improvised 2010 film, The Trip, took comedians Steve Coogan and Rob Brydon—or semifictionalized versions thereof—on a restaurant tour around northern England. In this witty and incisive follow-up, Winterbottom reunites the pair for a new culinary road trip, retracing the steps of the Romantic poets’ grand tour of Italy and indulging in some sparkling banter and impersonation-offs. Rewhetting our palates from the earlier film, the characters enjoy mouthwatering meals in gorgeous settings from Liguria to Capri while riffing on subjects as varied as Batman’s vocal register, the artistic merits of “Jagged Little Pill,” and, of course, the virtue of sequels.

Winterbottom trains his camera to capture the idyllic Italian landscape and the gastronomic treasures being prepared and consumed while keeping the film centered on the crackling chemistry between the two leads. The Trip toItaly effortlessly melds the brilliant comic interplay between Coogan and Brydon into quieter moments of self-reflection, letting audiences into their insightful ruminations on the nuances of friendship and the juggling of family and career. The result is a biting portrait of modern-day masculinity.

 

Enter to Win!

I will be traveling out of town for work so won’t be attending the free screening, but don’t let that hold you up and I still wanted to present this opportunity to you!

There are 28 tickets I can give away, so in your only mandatory task (commenting on the blog) to enter, list how many tickets you would like – if I have more than 14 or more entrants I will give them away as pairs only, but since this is last minute maybe you’ll get lucky and do a double date?!

Seating is first come first serve, but if you get a ticket you should arrive at 6:30 as you will be let in before the general line!

a Rafflecopter giveaway

Are you going to see the movie?

Did I miss naming your favorite Italian restaurant- tell me about it! Are there other movies that combine food and travel that you love and want to recommend to me?

Disclosure: I am not being compensated for this post – I just thought this was a wonderful opportunity to give something away to you readers out there! I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Addy’s Sandwich Bar

I’ve dropped by Addy’s Sandwich Bar now and then since 2010, from when I first got to know them as a food cart. I think that they opened in 2009, which is also the year they also made the Oregonian’s 2009 Top 10 Food Carts.

Addy's Sandwich Bar

Since then, they’ve gone and grown up from that cart into a little brick and mortar shop located at 911 SW 10th Street… conveniently right by the central branch of the Multnomah County Library, which I still stop by to get real books to read. It’s all just the perfect walk – walk about 1 mile from my house to the library, return/retrieve more books, stop 1 block south at Addy’s to grab a baguette sandwich, walk the mile back and read while eating my sandwich and maybe a glass of wine.
Addy's Sandwich Bar - country pate + cornichons + mustard

Their storefront is bright, cheery, and still has the colors of black white and red that they brought from the food cart.

Addy's Sandwich Bar Addy's Sandwich Bar

I know it’s easy to just download a book, but I still prefer being able to turn the pages of a physical book, so I’m at the library usually twice a month. I also think it’s important to support your local libraries because they offer an important service to the community as places to meet and making resources free/cheap to anyone and everyone. I have good memories of being dropped off at the library when I was a child with my siblings and we would be there for a couple hours, just reading and reading. Sometimes I would just wander down a book shelf aisle, reading the spines, and pick a book here or there to peruse- something you just can’t do virtually.

So sometimes as I’m eating my Addy’s sandwich, I may be reading a novel that involves food. I may be reading a mystery. I may be reading a book as I plan a trip to get me in the mood for that location, or something for my book club, or something for the plane that’s a fluffy light summer fun read (which I read all year round!). Since it’s free, there is no reason I can’t just pick anything and everything, there is no cost except the time to browse.

Similarly, I have really browsed through all of Addy’s sandwiches. They are perfect to eat one-handed while reading with the other, and would be perfect for picnics or hikes and road trips as well. The sandwiches I usually get are the ones on Little T Bakery mini baguette, which means they all about 8 inches long I think, and arrive swaddled and ready to eat (like this one with chickpea spread + pickles + romaine)
Addy's Sandwich Bar - chickpea spread + pickles + romaine sandwich on Little T Bakery baguette

They also have a handful of paninis though, as well as some on a kaiser roll, and a handful of salads on top of that. They have a rotating soup and salad as well as breakfast sandwich option.

Example sandwich combinations:

  • turkey + brie + cucumber + creme fraiche
  • house cured ham + gruyere + butter
  • country pate + cornichons + mustard
  • tuna salad + hardboiled egg
  • tomato tapenade + basil + mozzarella
  • duck confit + cranberry relish + shredded cabbage
  • cucumber + brie
  • pesto chicken salad + red onions + romaine
  • chickpea spread + pickles + romaine
    Addy's Sandwich Bar - chickpea spread + pickles + romaine sandwich on Little T Bakery baguette
  • chocolate + sea salt + olive oil

As I said, I’ve had all of these sandwiches. My favorites are the turkey brie cucumber creme fraiche, the country pate with cornichons (which I will often add brie to, and which is also pictured in this post), and the duck confit with cranberry relish and shredded cabbage. Also, did you notice that chocolate sandwich?
Addy's Sandwich Bar - country pate + cornichons + mustard

When they opened up their brick and mortar, I rejoiced when I saw they added lots of drink options: two pressed juices (red with  beets, grapefruit, ginger, lemon and carrots or green with kale, cucumber, lemon, parsley, jalapeno, celery and apple) and a handful of smoothies made with fruit, yogurt, and coconut water. Now if I want to not walk all the way back to my house and maybe read in the South Park Blocks, I can do that with a healthy tasty drink in hand.

They use all high quality local ingredients- which they all list individually at their store and website. I highly recommend stopping by to grab a sandwich before a day trip to go hiking or to the coast or to snack on al fresco in the Park Blocks or Pioneer Square.

Addy’s is open 9am to 5pm, Monday through Friday and 10am to 5pm Saturdays.

Have you been to Addys? What do you think about reading physical versus virtual books,  and do you ever go to the library?

Addy's Sandwich Bar

Addy's Sandwich Bar on Urbanspoon

Signature

The Nodoguro Haruki Murakami August themed pop-up

Here’s my recap of the Nodoguro August themed pop-up- which this month was themed after the author Haruki Murakami, a famous post-modern literature author. I attended this dinner on 8/12/2014.
Nodoguro Haruki Murakami August themed pop-up Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

For next month, September, the new theme will be Totoro, from the animated move My Neighbor Totoro by Hayao Miyazaki!! Buy your tickets now for this pop-up of Nodoguro PDX that pops up at the Evoe space. The menu changes every month so it is only for a special 6-8 time culinary performance by Ryan Roadhouse and partner in crime behind the kitchen Mark Wooten of Phantom Rabbit Farms. At least, it seems, until they are ramped up to take over the Evoe they have been popping up in permanently!!

This time, because of where I was sitting by the counters, I took some special edition photos of our two chefs Ryan in the hat and Mark ready-for-a-shampoo-commercial preparing and plating the dishes. You will also get a glimpse of hostess and pop-up atmosphere curator Elena assisting in serving and explaining the dishes.

The Nodoguro Haruki Murakami theme this month meant creating dishes as described from various books by Haruki Murakami inspired a diverse journey of flavors, and yielded my most favorite sunomono yet from them. Each dish came from a description of the book listed with the dish (shown in bold italic), and spanned across 5 novels.

Nodoguro Haruki Murakami August themed pop-up, The books Nodoguro Haruki Murakami August themed pop-up The books inspiring the various dishes
Nodoguro Haruki Murakami August themed pop-up Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Nodoguro Haruki Murakami August themed pop-up, special painting Elena's dad does (as he does every month)

For the optional beverage pairing, I shared a bottle of Ippongi Denshin Yuki Sake with my two dining friends, though I was tempted by the Wind Up Bird cocktail (The Wind Up Bird is another Haruki Murakami novel).
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Drink options for our dinner Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ippongi Denshin Yuki Sake for our dinner Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ippongi Denshin Yuki Sake for our dinner

So now, come take this visual journey…
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Torke Oyster with Uni, and ginger blossom

From Hotel Lobby Oyster
 Torke Oyster with Uni, and ginger blossom at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014  Torke Oyster with Uni, and ginger blossom at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Fig Salad with tofu cream, chanterelle and pine nut

From 1Q84
Bonus photos of some of the prepping of the tofu cream mixture by Mark
Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

And here is the super tasty dish, which I think surprised many guests in its interesting flavors.
Fig Salad with tofu cream, chanterelle and pine nut by Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Fig Salad with tofu cream, chanterelle and pine nut by Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Sea Bream Sashimi with citrus, skin salad and water pepper

From Kafka on the Shore
Sea Bream Sashim with citrus, skin salad and water pepper, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
Ryan Roadhouse and Mark Wooten prepared these dishes on the cool fish plates while Elena Roadhouse explains something to a fellow guest diner
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 while Elena Roadhouse explains something to a fellow guest diner Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Midori’s Broiled Sablefish and spicy Lotus root

From Norwegian Wood
It smelled sooo good when Ryan opened this oven door. Sure, the handle fell off a little later, but it did the trick for this melt in your mouth fish with its crispy skin.
It smelled sooo good when Ryan opened this oven door. Sure, the handle fell off a little later, but it did the trick for this melt in your mouth fish with its crispy skin
Definitely one of my favorite dishes of the evening.
Midori's Broiled Sablefish and spicy Lotus root from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Midori's Broiled Sablefish and spicy Lotus root from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed

From Norwegian Wood/1Q84
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
I liked this sunonomo the most because it’s been more substantial then previous ones that were more palate cleanses, this one felt much more like a course that just happened to have refreshing acidity (and which I still picked up the bowl at the end and drank the rest of the vinaigrette). I liked that this time it had egg which gave a little creaminess to it as well.
Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed, my fave sunomono they have made so far at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed, my fave sunomono they have made so far at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Seared Japanese Eggplant, bonito, ginger, and red miso

From Norwegian Wood
The teamwork continues…
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
And the artsy plating of the dish
Seared Japanese Eggplant, bonito, ginger, and red miso from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Seared Japanese Eggplant, bonito, ginger, and red miso from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Salmon Oyakodon with Koshihikari Rice

From 1Q84
The wasabi was grated with this shark skin paddle:
The wasabi was grated with this shark skin paddle
I never get tired of fish eggs and sashimi cut fish on rice.
Salmon Oyakodon with Koshihikari Rice, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Salmon Oyakodon with Koshihikari Rice, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Omelette in Dashi

From Norwegian Wood
Omelette in Dashi at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Omelette in Dashi at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Canned Peach, pancake, and Coca Cola

From Hear the Wind Sing
Canned Peach, pancake, and Coca Cola dessert course at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Canned Peach, pancake, and Coca Cola dessert course at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Watermelon Manju and Genmai matcha

Watermelon Manju and Genmai matcha at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
You can see past recaps of Nodoguro dinners I have attended here for July and here for June and here for May!

Signature