Travel Tuesday – Jaffa and Tel Aviv in Israel

Last week, I shared how I attended a Pop Up Shabbat dinner. Today, for Travel Tuesday, I wanted to share a few photos from Israel, specifically Tel Aviv, from my last visit there on a 4 day work trip in May. Previously, I have visited Jerusalem which if this is your first visit to Israel, I highly recommend whether or not you are religious. However, in the evening if you want to have multiple activities to do, or if you just love the beach, I recommend you stay in Tel Aviv. That’s why I did on my trip – and on my first couple hours there I did a little walking by the beach on the boardwalks of Jaffa and Tel Aviv in Israel.
Travel Tuesday, walking in Jaffa and Tel Aviv in Israel
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Pop Up Shabbat

I attended a previous Breaking Breads pop up earlier this year, and when I saw they were going to throw a Pop Up Shabbat, I was quick to sign up. The dinner was hosted by Martha Holmberg (current CEO of the International Association of Culinary Professionals, award winning cook book author including the co-author of the best-selling cookbook Six Seasons: A New Way With Vegetables with Joshua McFadden) and Kristin Spear (founder of FaithHaus) with special guest Devra Ferst (a New York City based food writer and editor who has written for Bon Appetit, Vogue, NPR, Conde Nast, and more). Dinner proceeds of the Pop Up Shabbat, and in lieu of gratuity envelopes were provided, that benefit Sack Lunch PDX, a Portland team of Chefs Cycle, a nationwide fundraiser for the No Kid Hungry campaign.
Breaking Breads Dinner Series Pop Up Shabbat Breaking Breads Dinner Series Pop Up Shabbat

Have you heard of Shabbat? Shabbat is an observance in the Jewish culture that occurs every Friday night which brings family and friends together to celebrate Sabbath, the seventh day of rest that lasts from sunset Friday to sunset Saturday. Shabbat dinner on Friday night is in many ways similar to a family’s traditional Sunday Supper – but imagine that this is celebrated as a cornerstone of Jewish culture, almost like celebrating a mini-Thanksgiving but more focus on giving thanks and enjoying friends and family then a belly busting meal).
Breaking Breads Dinner Series Pop Up Shabbat Breaking Breads Dinner Series Pop Up Shabbat
The only portion of Shabbat I’ve really experienced is the fact that both times I flew to Israel, I flew on Shabbat which meant planes full of everyone except the Jewish and very clear roads on the highways and many businesses being closed since I traveled and arrived on their day of rest. So I was excited to be able to experience Shabbat in a way that was about the sharing portion with others instead of the seeing everyone Jewish seemingly disappear into their own community.
Breaking Breads Dinner Series Pop Up Shabbat Breaking Breads Dinner Series Pop Up Shabbat Breaking Breads Dinner Series Pop Up Shabbat
Shabbat begins with blessings over candles to usher in the Sabbath. I had never seen before and learned because of this dinner that the blessings are led by the woman head of the household and she covers her eyes while reciting the welcome prayer and then waving the light in to welcome the Sabbath in.
Breaking Breads Dinner Series Pop Up Shabbat

You can see before the blessing the traditional braided challah bread covered by napkins, representing the dew collected on the manna in the morning and which was then distributed during the Exodus from Egypt. The braids of the bread symbolize arms intertwined arms, aka love.
Breaking Breads Dinner Series Pop Up Shabbat, the traditional braided challah bread covered by napkins, representing the dew collected on the manna in the morning and which was then distributed during the Exodus from Egypt. The braids of the bread symbolize arms intertwined arms, aka love. Breaking Breads Dinner Series Pop Up Shabbat, the traditional braided challah bread covered by napkins, representing the dew collected on the manna in the morning and which was then distributed during the Exodus from Egypt. The braids of the bread symbolize arms intertwined arms, aka love.
The bread, as well as the entire meal, was literally breaking bread in which we shared everything family style at communal tables together and brought together by the bread and the food. After the blessing we passed the challah bread around the table, each taking a chunk out from the bread. We shared the following foods prepared by Martha Holmberg and Devra Fest except where noted.

  • Challah Bread, which came from Tabor Bread
    Breaking Breads Dinner Series Pop Up Shabbat, the traditional braided challah bread
  • Salads of Yirakot, Smokey Eggplant, Fattoush, and Roasted Cauliflower
    Breaking Breads Dinner Series Pop Up Shabbat, Salads of Yirakot, Smokey Eggplant, Fattoush, and Roasted Cauliflower Breaking Breads Dinner Series Pop Up Shabbat, Salads of Yirakot, Smokey Eggplant, Fattoush, and Roasted Cauliflower Breaking Breads Dinner Series Pop Up Shabbat, Salads of Yirakot, Smokey Eggplant, Fattoush, and Roasted Cauliflower Breaking Breads Dinner Series Pop Up Shabbat, Salads of Yirakot, Smokey Eggplant, Fattoush, and Roasted Cauliflower
  • Sides of 2 kinds of Hummus and Israeli Pickles and Olives
    Breaking Breads Dinner Series Pop Up Shabbat, Sides of 2 kinds of Hummus and Israeli Pickles and Olives Breaking Breads Dinner Series Pop Up Shabbat, Sides of 2 kinds of Hummus and Israeli Pickles and Olives
  • Pita bread from Tusk
    Breaking Breads Dinner Series Pop Up Shabbat, Pita bread from Tusk Breaking Breads Dinner Series Pop Up Shabbat, Pita bread from Tusk
  • Main dishes of Siniya (Lamb Meatballs) and Chicken with Za’atar, Couscous
    Breaking Breads Dinner Series Pop Up Shabbat, Main dishes of Siniya (Lamb Meatballs) and Chicken with Za'atar Breaking Breads Dinner Series Pop Up Shabbat, Main dishes of Siniya (Lamb Meatballs) and Chicken with Za'atar Breaking Breads Dinner Series Pop Up Shabbat, Main dishes of Siniya (Lamb Meatballs) and Chicken with Za'atar, served with couscous Breaking Breads Dinner Series Pop Up Shabbat, Main dishes of Siniya (Lamb Meatballs) and Chicken with Za'atar, served with couscous
  • Dessert platter of fresh fruits and Halvah, Mint Tea
    Breaking Breads Dinner Series Pop Up Shabbat, Dessert platter of fresh fruits and Halvah Breaking Breads Dinner Series Pop Up Shabbat, Dessert platter of fresh fruits and Halvah Breaking Breads Dinner Series Pop Up Shabbat, Dessert platter of fresh fruits and Halvah Breaking Breads Dinner Series Pop Up Shabbat, Mint Tea

Alcohol for purchase was the only item billed individually after the meal, and options included Michael Solomonov’s Salad Martini, wine from Love & Squalor Winery either by the glass, bottle, or pairings with dinner, and Hopworks Pilsner beer with Cardamon and Rosewater (a special blend served at Dar Salam). I went with the Salad Martini.
Breaking Breads Dinner Series Pop Up Shabbat, Michael Solomonov's Salad Martini

If you are interested in the Breaking Breads Dinner Series, check out the Breaking Breads website and sign up to be on their mailing list to be in the know! They are still figuring out their cadence but I really enjoyed both events I have attended. Food brings everyone and anyone together, and it is a great way to bring people from all walks of life and give them a little insight and experience of another culture or faith.
Breaking Breads Dinner Series Pop Up Shabbat

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Review of Feast PDX Smoked 2017

Before I start my review of Feast PDX Smoked 2017, I’ll assume you are already acquainted with Feast Portland, an annual food festival that occurs in September every year in Portland, Oregon (2017 was it’s 6th year) that brings together chefs and food producers to offer events large and small benefiting the fight against childhood hunger. Smoked is always the first main evening event to sell out, and from this review of Feast PDX Smoked 2017, soon you’ll see why.
Review of Feast PDX Smoked 2017 Review of Feast PDX Smoked 2017, Rich Meyer of Trifecta Tavern and Bakery passed out Grilled Goat and Pork Kielbasa with Smoked Corn Salsa
Review of Feast PDX Smoked 2017  Review of Feast PDX Smoked 2017, Sarah Schafer of Irving Street Kitchen made Quail with Indian Spiced Goat Sausage, Pickled Riaita and Fresh Plum Chutney

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Flavors of Resilience: Indigenous Dinner

Earlier this week, I attended a unique pop-up, a seven course paired with teas Flavors of Resilience: Indigenous Dinner. The dinner featured pre-colonial Native American food with flavors of the Diné + Ute tribes with local ingredients from here and native foraged ingredients. This dinner was a fundraiser for the Native American Food Sovereignty Alliance and Indigenous Seedkeepers Network, and also highlighted the local fish products from Warm Springs Salmon King Fisheries.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca
The hostess of the celebration and Indigineous Seed Stewardess Rowen White grounded us before the meal about the need for the tribes to be self sufficient in feeding themselves as part of sovereignty, and bringing back to the world and sharing these flavor and foods that many people may have never tasted.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca
The first half the menu was prepared by Chef Brian Yazzie (Yazzie the Chef), and then the second half by Taste of Native Cuisine Chef M. Karlos Baca. One of the things I was really struck by during the meal was how there was such connection to nature throughout the meal – nothing is processed, but it wasn’t just acquiring the ingredients all through farmers either,there were even more direct connections like foraging the vegetables directly from the land, or directly from the wild rivers. It was sourcing at a whole new level.

Throughout the entire dinner I truly felt nourished both in stomach and in spirit. This is why I love popups so much, the ability to experience that extra layer of connection with the food through the interactions with the food creators.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca
Flavors of Resilience: Indigenous Dinner chefs Brian Yazzie left, M. Karlos Baca right

First Course

Roasted Squash Bisque with Seneca Ha:gowa Corn Tortillas with Sage and Pumpkin Seed Pesto, paired with sassafras tea. This and the next two courses were created by Chef Brian Yazzie.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Roasted Pumpkin Bisque with Seneca Ha:gowa Corn Tortillas with Sage and Pumpkin Seed Pesto, paired with sassafras tea Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Roasted Pumpkin Bisque with Seneca Ha:gowa Corn Tortillas with Sage and Pumpkin Seed Pesto, paired with sassafras tea Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Roasted Pumpkin Bisque with Seneca Ha:gowa Corn Tortillas with Sage and Pumpkin Seed Pesto, paired with sassafras tea
It was amazing how velvety and comforting this soup was without any use of dairy or processed anything at all added. It made me happy to know that a hundred or so years ago people were eating well (even though possibly not with these plating presentations…)

Second Course

Smoked Spring Salmon Salad with Shaved Squash,  Kale, Seaweed, Western Hemlock and Maple Vinaigrette and Warm Springs Tribe Salmon King Fisheries traditionally smoked salmon, paired with Navajo tea
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Smoked Spring Salmon Salad with Shaved Squash, Seaweed, Western Hemlock and Maple Vinaigrette and Warm Springs Tribe Salmon King Fisheries traditionally smoked salmon, paired with Navajo tea
Before we ate the course, the Salmon Queen Brigette McConville and her Salmon King, who had led us in the prayer and thanks before the meal to those who came before us and those who will come after us, told us about the success of Salmon King Fisheries and how the traditional way they marinate and prepare the salmon is only in her head and this is their best seller fish. Seriously this fish is fantastic and I will definitely seek it out again.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Smoked Spring Salmon Salad with Shaved Squash, Seaweed, Western Hemlock and Maple Vinaigrette and Warm Springs Tribe Salmon King Fisheries traditionally smoked salmon, paired with Navajo tea Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Smoked Spring Salmon Salad with Shaved Squash, Seaweed, Western Hemlock and Maple Vinaigrette and Warm Springs Tribe Salmon King Fisheries traditionally smoked salmon, paired with Navajo tea

Third Course

Sumac Duck with Roasted Arikara Sunflower Seed, Porcini Mushroom Creme, Huckleberry Sauce, paired with Ceder and Maple Tea
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Sumac Duck with Roasted Arikara Sunflower Seed, Porcini Mushroom Creme, Huckleberry Sauce, paired with Ceder and Maple Tea
The pairing here with the smoky Ceder and Maple tea was my favorite of the night.

Intermezzo

Haida Gwaii Seaweed Broth
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Haida Gwaii Seaweed Broth
There was a surprising amount of tartness to the broth – and it was revealed the secret was tomato water!

Fifth Course

Lower Salmon River Squash Terrine with Confit Nez Pearce Heirloom Bean, Chamisa, Sweet Corn Puree paired with Atole corn drink. This and the following courses were all created by Chef M. Karlos Baca who teased us about how we were eating with chopsticks (because that’s how Han Oak had been set up at the place settings) and encouraged us to eat with our hands for the next two courses to get all the flavors.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Lower Salmon River Squash Terrine with Confit Nez Pearce Heirloom Bean, Chamisa, Sweet Corn Puree paired with Atole corn drink Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Lower Salmon River Squash Terrine with Confit Nez Pearce Heirloom Bean, Chamisa, Sweet Corn Puree paired with Atole corn drink

Sixth Course

Navajo Tea Smoked Quail with Huitalacoche, Pickled Cholla bud, Avocado ash, Rojo paired with wild Rosehip tea
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Navajo Tea Smoked Quail with Huitalacoche, Pickled Cholla bud, Avocado ash, Rojo paired with wild Rosehip tea Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Navajo Tea Smoked Quail with Huitalacoche, Pickled Cholla bud, Avocado ash, Rojo paired with wild Rosehip tea

Seventh Course

Concha Corn Mush with Bear Root, Three-leaf Sumac, Pickled Amaranth Flower, popped Golden Amaranth, Pine Needle Syrup. This was supposed to be paired with a tea but we never received it so I’m leaving out the pairing.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca, Concha Corn Mush with Bear Root, Three-leaf Sumac, Pickled Amaranth Flower, popped Golden Amaranth, Pine Needle Syrup

What do you think of the dishes here, what would intrigue you? Have you had Indigeneous cuisine before? There’s a possibility of them coming back to do another dinner – and I really hope this time perhaps they can allow more time between the two seatings so we could hear more stories and ask more about the food.
Flavors of Resilience: Indigenous Dinner at Han Oak on October 3, 2017 with Chef Brian Yazzie and Chef M. Karlos Baca

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A Recap of Feast Night Market 2017

I gave you a little hint with my My Highlights of Feast 2017 post previously, but here’s a more in depth look of the fantastic dishes of Feast Night Market 2017 this year. I’m a huge fan of Night Market because of the festive atmosphere punctuated by Latin music that keeps you dancing as you enjoy some food that often throws in a little heat (spicy heat that is!) and wash it down with a tequila base drink (or wine, or beer, or whatever else you’d like).
Recap of Feast Night Market 2017: At the Thomas & Sons Distillery booth at Feast Night Market 2017, guests could check out Hellfire & Rhinestone, Bluebird Alpine Liqueur, Smoke Spirit, Pineapple Gomme + Lemon +Tamarind, Blackened Lemon Recap of Feast Night Market 2017: Derek McCarthy, Arrosto brings Trino del Pollo
The location of Zidell Yards means you should have appropriate footwear for the gravel ground, but the colors of the sunset with views of the Tillikum Crossing Bridge which then lights up and reflects against the Willamette River is a wonderful way to end the evening. There are chefs that are local as well as from other cities, which is a great chance to try the cuisine of these chefs without the travel costs to those cities. And, although there is a list of chefs for the event, you may find even more bites as chefs are also there working with sponsors offering additional bites! You will definitely get full.

Recap of Feast Night Market 2017: Greg Baxtrom of Olmsted offered Crab Rangoon with sweet and sour sauce Recap of Feast Night Market 2017: Breville presents Jasper Chen from XLB with Shrimp Toast with a scallion cilantro dipping sauce

And, it’s all for a good cause – net proceeds of Feast Portland will be donated to our charitable partner, Partners for a Hunger-Free Oregon. That total 2017 festival donation amount will be announced by November. Be sure to mark your calendars for the seventh year of Feast Portland, September 13-16, 2018 – the tickets will go on sale a few months before that and Night Market will probably sell out again so make sure you are ready to purchase your tickets when they go on sale!
Brooke Bass, Night Market at Feast Portland 2015 Night Market at Feast 2017, photo by Alan Weiner
Photos: Night Market at Feast Portland 2015, photo by Brooke Bass; Night Market at Feast 2017, photo by Alan Weiner
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