Archives for November 2015

Departure’s December Peking Duck Dinner

Tomorrow starts December. While signifying the holiday month, it also signals that it’s Departure’s December Peking Duck Dinner month! This is a special dinner menu only available every December! This has been a tradition for several years – I think starting from 4 years ago?
Departure drink menu Departure's December Peking Duck

So from Dec 1 – Dec 30, Chef Gregory Gourdet at Departure will do his 24 hour preparation of a peking duck that involves curing the duck in 7 spice (cinnamon, star anise, allspice, coriander, clove, nutmeg, fennel and chili),  salt and sugar overnight. Then, after the initial bath, the duck gets a second quick flavor bath when it is dipped in a blanching liquid of Shoaxing rice wine, honey, salt and 7 spice.

Chef Gregory then hangs the whole ducks for 24 hours. This will dry the skin so that it both will help concentrate the flavor and is a step towards what will be crispy skin when it arrives on your table after being next roasted for an hour and then flash fried!

The duck is presented whole at the table, and then carved in the kitchen for you so you don’t have to worry about how to cut and extract all that moist meat.
Departure Peking Duck - the whole duck is presented at the table for you before it's taken back to the kitchen to be carved for you

The carved duck is served with pickled kumquats and a side of duck fat mandarin pancakes in a steamer to keep it warm. The accompaniments include little dishes of cucumbers, sliced scallions, house made plum and hoisin sauces to make your own mini wraps with all these ingredients.
Departure Peking Duck - carved by the kitchen and served with pickled kumquats and for the DIY pancakes with duck fat mandarin pancakes in a steamer to keep it warm. The accompanmients include little dishes of cucumbers, sliced scallions, house made plum and hoisin sauces to make your own mini wraps with all these ingredients

My only complaint was with the pancakes being too thick and I wanted more crispy skin. I shared this as a meal for two, but for a meal for four I would suggest ordering some additional appetizers before the duck main course appears unlike us who just had cocktails and wine.

Departure Peking Duck - carved by the kitchen and served with pickled kumquats and for the DIY pancakes with duck fat mandarin pancakes Departure Peking Duck - carved by the kitchen and served with pickled kumquats and for the DIY pancakes with duck fat mandarin pancakes in a steamer to keep it warm. The accompanmients include little dishes of cucumbers, sliced scallions, house made plum and hoisin sauces to make your own mini wraps with all these ingredients

After the carving, while the main meat is being swaddled into your do it yourself mini pancakes for your main course, the kitchen takes any of the leftover duck – every single little shred from of the duck from innards to drippings is used – to make a duck fat fried rice to be served.
Departure Peking Duck - all the leftover duck after carving for the mini pancakes are prepared into a duck fat fried rice

There is only a limited amount of Peking Ducks cured each night. So you need to make a reservation at least 24 hours in advance that includes mentioning you want to reserve one of these ducks. The 2 duck courses, which serve 2-4 people, are a total of $92 for everything mentioned.

You can read the story about how Chef Gregory listed Peking Duck as one of the 10 dishes that has made his career for an article from First We Feast Gregory Gourdet The 10 Dishes That Made My Career (as of Feb 2014, so admittedly before his Top Chef season).

Make sure you order dessert to finish off after all that duck for the best delicious ending. These desserts shown below are from last year so probably are not on this year’s menu, but they give you a hint at how fabulous the desserts at Departure are and they are an underrated secret here in Portland.

Since Departure is open until midnight Sunday – Thursday and until 1 am on Friday and Saturday, getting a cocktail and dessert here is an incredible way to end a date or night out.
Dessert at Departure, December 2014 Dessert at Departure, December 2014

So who wants to have duck for the holiday, especially Departure’s December Peking Duck? Have you had Peking Duck, and what do you think of it?

PS The crazy lil sticker I have of Chef Gregory is from a mobile app game Kitchen Rush you can get from the iTunes store where you can play Chef Gregory and chop through stuff, ha ha.

Departure Menu, Reviews, Photos, Location and Info - Zomato

Signature

Salt Fire Water Dinner with Salare and Renata

Last month in October, I attended the Salt Fire Water Dinner with Salare and Renata. If you haven’t heard, the #SaltFireWater is a dinner series held at Jacobsen Salt Co. and Bee Local’s Headquarters in Southeast Portland and presented by Williams-Sonoma Open Kitchen.

The two chefs take turns providing dishes for a multi-course dinner that highlights the artisanal salts from Jacobsen Salt Co and honey from Bee Local and ingredients sponsor New Seasons Market. Then all guests eat at a beautiful table together like one big dinner party in a single seating after an initial wine and passed hors d’oeuvres. An Oregon wine producer is always featured as part of the meal experience.
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table

They have two upcoming dinners for December: a Dungeness Crab Feed on Sunday December 6 featuring Chef Jaret Foster of Foster’s Craft Cooking starring piles of massive amounts of Linda Brand Crab on table, as well as a dinner on Saturday December 12 bringing together a TBD announced chef plus Chef Gabriel Rucker of Le Pigeon for a six course dinner!
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table

To give you an idea of what these dinners are like, please read on for my recap of the Salt Fire Water Dinner with Salare and Renata, or check out the recap of the dinner with Salt Fire Water with Ivan Ramen + Lang Baan.
William Sonoma, New Seasons, and Jacobsen Salt Salt Fire Water Dinner with Salare and Renata love & squalor wine 2013 Riesling served with the first course at the Salt Fire Water dinner with Williams Sonoma New Seasons Jacobsen Salt

This dinner brought together two chefs who have just recently opened restaurants in the past few months in Seattle and Portland. From Seattle we had food by Chef Edouardo Jordan of recently-opened Salare (formerly chef de cuisine at Bar Sajor in Seattle). From Portland, Salt Fire Water brought to pair up with Chef Edouardo the chef of the Oregonian’s Restaurant of the Year, Chef Matthew Sigler of Renata. Although I’ve yet to dine at Salare, I’ve visited many times and raved about Renata previously. Their dishes were paired with Love & Squalor wines.

Let’s take a look at the courses!

First: Passed Hors d’oeuvres

During the first 30 minutes or so, after hanging up your coat on a coat rack you can visit the Jacobsen Salt and Bee Local sample table to try out the latest new flavors and really appreciate the bounty of richness of the various products. I’m a huge fan of the Bee Local Honey flavors of White Oak Smoked honey and Cherry Wood Smoked honey, and I can never turn down a sprinkle of Jacobsen White Truffle Salt or Black Truffle Salt, and crushed on the Stumptown Coffee Flake salt.
A rainbow of the various types of Jacobsen Sea Salt flavors Bee Local Honey
Jacobsen Salt Co., finishing salt Bee Local Honey, White Oak Smoked honey and Cherry Wood Smoked honey
The Love & Squalor wine during the passed appetizers time was a 2014 Pinot Gris from Willamette Valley that I might have had 2 glasses as it was so refreshing and paired so well with every single bite or even just tastes of the salt and honey. On hand pouring was winemaker and wine geek Matt Berson himself, as well as his wife and the artist behind their wine labels, Angela Reat.
Angela Reat pouring love & squalor wine during the passed appetizers, a 2014 Pinot Gris from Willamette Valley love & squalor wines at the Salt Fire Water dinner with Salare and Renata

One thing that is hard with Passed Hors d’oeuvres is that I get caught up chatting with people so I think I missed one of the bites from Renata, a Kohlrabi and Apple shooter with Dungeness Crab and Jacobson Chili Lime Salt . I started out though with a bit of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt prepared by team Salare.
First of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt by Salare First of Parsnip Soup with Matsutake Mushroom and Jacobsen Black Garlic Salt by Salare

Next I cooled down my palate temperature-wise with Pacific Bresaola Salad with Root Vegetables and Jacobsen Rosemary Salt also by Salare.
First of Pacific Bresaola Salad with Root Vegetables and Jacobsen Rosemary Salt by Salare for Salt Fire Water Dinner with Salare and Renata

The delicious but awkward bite of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare because that was one giant bite of octopus ball!
First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare First of Pacific Octopus with Collard Greens, Peanut Sauce and Jacobsen Habanero Salt by Salare

Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata was another messy bite (you had to smear and pick up at the same time) but it was incredibly delicious. I may have had like 3 or 4 of these.
Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata Parmesan Fritter with Bee Local Honey and Jacobsen Truffle Salt, Prosciutto, and Ancient Heritage Dairy Isabella cheese by Renata

Second Course

We were now able to sit down and were poured a glass of Love & Squalor 2013 Riesling.
William Sonoma Open Kitchen, New Seasons Ingredients Sponsor, and Jacobsen Salt Bee Local dinner series Salt Fire Water Dinner table William Sonoma, New Seasons, and Jacobsen Salt Salt Fire Water Dinner with Salare and Renata

The course of Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata was fantastic.
Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata Broccoli Sformato with Brassica Salad, Anchovy, Jacobsen Ghost Chili Salt by Renata love & squalor wine 2013 Riesling

Third Course

Next was the Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the Love & Squalor 2011 Pinot Noir Antsy Pants (barrel select).
Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select) Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select) Squid Ink Macaroni with Giant Squid, Sea Beans, Shishito Peppers, Sauce Diavolo and Jacobsen Smoked Salt by Salare paired with my favorite wine of the night, the love & squalor 2011 Pinot Noir Antsy Pants (barrel select)

Fourth Course

For the entree, a Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata was paired with Love & Squalor wine a 2012 Pinot Noir. I thought I was already pretty full, but somehow found room to clean this outstanding plate of flavors and textures absolutely and completely.
Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata Mushroom Stuffed Quail with Jacobsen Salt Baked Celeriac, Carrot, and Almond Pesto by Renata

Fifth Course

Dessert was Gingerbread Layer Cake with a touch of Bee Local Bee Pollen, Molasses Ice Cream, Pomegranate Caramel, Bee Local Honey and Pear Compote. The Bee Pollen is from Damian Magista of Bee Local’s own backyard hive!
Gingerbread Layer Cake with a touch of Bee Local Bee Pollen, Molasses Ice Cream, Pomegranate Caramel, Bee Local Honey and Pear Compote. The Bee Pollen is from Damian Magista of Bee Local's own backyard hive

You can check out more gorgeous photos from this dinner at the Jacobsen Salt Facebook page for #SALTFIREWATER – Salare + Renata.

Which of these dishes sounds most intriguing to you? Have you had Jacobsen Salt or Bee Local honey, what are you favorites?

Signature

Beaujolais Nouveau 2015 Recap

Last week, I had a fancy and fun time at the 14th Annual Beaujolais Nouveau festival held by the French-American Chamber of Commerce and the Alliance Française of Portland with their partners, the Heathman Hotel and the Heathman Restaurant & Bar. As I mentioned in my pre-event post, every third Friday of November, a red wine called Beaujolais Nouveau that is bottled only after a few weeks after harvest for immediate drinking is opened after a race to deliver it around the world and celebrated at parties and other festivities annually.
This year their will be the 14th year of the West Coast's largest Beaujolais Nouveau festival at the Heathman Beaujolais Nouveau 2015

Naturally at the Beaujolais Nouveau event on November 20 at the Heathman, there was plenty of 2015 Beaujolais Nouveau fresh from France by Georges Duboeuf available – the wine company most commonly associated with Beaujolais Nouveau so much that they are called le roi du Beaujolais, aka the king of Beaujolais. Also available though were other Beaujolais Nouveau, as well as wine from local Oregon and Washington producers.
2015 Beaujolais Nouveau fresh from France by Georges Duboeuf Ruby Vineyard at Heathman Beaujolais Nouveau 2015

Here’s my pictorial Beaujolais Nouveau 2015 recap of the night.
Heathman Beaujolais Nouveau 2015 Bountiful Buffet Plate

The bountiful French themed buffet impressed, with the Heathman manning carving stations for Roast Leg of Beef and Slow Roasted Carlton Farms Pig;
Beaujolais Nouveau 2015 carving stations for Roast Leg of Beef and Slow Roasted Carlton Farms Pig

Looking spectacular was a Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you
Heathman Beaujolais Nouveau 2015 Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you Heathman Beaujolais Nouveau 2015 Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you Heathman Beaujolais Nouveau 2015 Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you Heathman Beaujolais Nouveau 2015 Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you Heathman Beaujolais Nouveau 2015 Northwest Seafood station bursting with poached prawns, steamed clams and mussels and smoked salmon and poached salmon, as well as oysters shucked expertly before you

A long L shaped multi-table Charcuterie & Cheese Spread
Just part of the Charcuterie and Cheese spread at the Heathman for the 2015 Beaujolais Nouveau Just part of the Charcuterie and Cheese spread at the Heathman for the 2015 Beaujolais Nouveau

A Foie Gras & Sweet Breads station where the Foie Gras was sliced and topped with honey for you and Sweetbread was accompanied by a rich and creamy cauliflower sauce
Heathman Beaujolais Nouveau 2015 Foie Gras & Sweet Breads station Heathman Beaujolais Nouveau 2015 Foie Gras and Sweet Breads Heathman Beaujolais Nouveau 2015 Foie Gras and Sweet Breads

Passed Hors D’Oeuvres included Duck Breast and Mango Brochette with Coca Nibs, Smoked White Fish Mousse with Caviar, Wild Mushroom and Goat Cheese Strudel, Savory Leek Tarts, and more
Heathman Beaujolais Nouveau 2015 Passed Hors D’Oeuvres included Duck Breast and Mango Brochette with Coca Nibs, Smoked White Fish Mousse with?Caviar, Wild Mushroom and Goat Cheese Strudel, Savory Leek Tartes, and more Heathman Beaujolais Nouveau 2015 Passed Hors D’Oeuvres included Wild Mushroom and Goat Cheese Strudel and more Heathman Beaujolais Nouveau 2015 Passed Hors D’Oeuvres included Smoked White Fish Mousse with Caviar and more

A huge dessert room – with at least 3 tables worth of sweets- that included a station of fire and butter and firing Grand Marnier in making freshly made Crepes Suzette that made the whole room smell intoxicating – as well as a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more.
Crepes Suzette station at Heathman Beaujolais Nouveau 2015 Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015, including a Croquembouche (tower of petits choux, or choux pastry balls, with caramelized sugar) surrounded by the daintiest macaroons and tarts and eclairs and more Desserts galore at the Heathman Beaujolais Nouveau 2015 Desserts galore at the Heathman Beaujolais Nouveau 2015

There was even more spectacular food I missed as I was with such great company that I couldn’t stop listening and chatting so I missed other great glimpses I saw only later on Instagram. Throughout the night the performances by the live musicians kept the vibrant atmosphere even more classy and just that je ne sais quoi to the ambiance, and a silent auction let you try your luck at winning.

It was an incredible event with hundreds toasting to France that night and really embodying the spirit and national motto: Liberté, égalité, fraternité (liberty, equality, fraternity).
Heathman Beaujolais Nouveau 2015 Bountiful Buffet Plate

Although the event is over, you will still be able to find Beaujolais Nouveau at your stories, and the fact that it is a red that is bottled so young means it doesn’t absorb the usual red tannins, making it a great compromise between a white and a red. And, keep your eye out for this annual event next November. As you can see, the food and drinks were splendid. It also was great to have a fancy dress up event for a change, where you can pull out your little black dress to all out sequins and gowns that I saw among the guests.

Vive la France!

Disclosure: I was graciously provided a media pass for this event, but 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

Holidays with Pendleton Midnight: Apple Cranachan Recipe and Whiskey Pomegranate Cocktails

Have you ever heard of a dessert called Cranachan?
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

It’s a traditional Scottish dessert with whipped cream, toasted oatmeal, whiskey, honey, and raspberries. Usually, these ingredients are individually in dishes when served so each guest can mix up their dessert dish (usually a clear dessert glass) to fit their own taste preferences. As each person layers the ingredients, it’s like your own personal trifle.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

The use of oats in this dessert makes it hearty and I also like adding in some toasted pecan nuts for more texture. Some might consider also folding in some chocolate, and topping with a bit more honey.
Oats to be toasted for a Apple Cranachan Recipe

This would be a great dessert to serve at the end of a holiday meal instead of a pie (or heh heh along with pie on the food buffet). I like how the layers and the build it yourself approach makes the dessert both casual but fancy because of the freshness of easy prep of the ingredients just before serving. You can toast the oats and nuts and cook the apples before hand – though doing them just before serving makes the house smell great! You can serve it in a glass, or just on a plate.
Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

The reason this dish is so popular to Scotland is how it celebrates ingredients Scotland produces locally. Similar to how Oregon blackberries and Hood strawberries taste unique (and better!) than other available blackberries and strawberries IMHO, so does the traditional use of Scottish steel cut pinhead oats, whiskey, honey (they use a heather honey), the specific local cream from their Scottish cows, and very seasonal Scottish raspberries.

Since I don’t have access to all of those since I’m not in Scotland, the best I can do in my version of this apple cranachan recipe is to embrace the celebration of local by using what is seasonal and local here. Since apple and whiskey are also a great combination, I decided to give it this change for colder weather to apples picked from the orchards here in the area.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

This is also perfect dessert for this colder weather now that it’s here,  as a bit of whiskey in your warm dessert and perhaps a shot of this light Pendleton Midnight whiskey along side it will definitely warm you up a little.

Pendleton Midnight is a 90 proof oak barrel aged Canadian whiskey distributed by local Hood River Distillers, Inc. Founded in 1934 and headquartered in Hood River, Ore., Hood River Distillers is the Northwest’s largest and oldest importer, producer, bottler, and marketer of distilled spirits that includes Pendleton as well as several other lines, including Clear Creek Distillery products which was recently added to the Hood River Distillers family in January 2015.

Hood River Distillers also opened a 1200 feet Tasting Room this past July in a historic 1910 National Bank building in downtown Hood River. There, for $5 tasting fee you can taste samples – they rotate sample tastes from a list of 15-20 products from Hood River Distillers and Clear Creek Distillery, including limited edition products!

Pendleton Whiskey is the #1 premium selling Canadian whiskey in Oregon and a top 10 premium Canadian Whiskey in the US. The Pendleton Midnight is a mixture of corn, rye, wheat, and barley, with glacier-fed spring water from Oregon’s Mt. Hood and a portion of the whiskey blend is aged over six years in American brandy barrels.

Pendleton Midnight Whiskey

Although this is a 90 proof, the taste does not have a lot of alcoholic heat at all and is incredibly smooth. This is great for many of you who don’t think you like whiskey and are just getting started, since Pendleton Midnight is so light on the heat. Yet, it also offers great layers of flavors that include florals, toast, and grain along with some warming spices.

Because of it’s smoothness, I thought I would layer the flavors of Pendleton Midnight in this layered dessert. I used 1/3 cup of whiskey for soaking the oats, but depending on the strength of flavor of your Whiskey that you use, you might want to dial it back to 3-4 tablespoons. I personally liked how in my amounts, you can really taste the whiskey at first – I like my whiskey cake and rum cakes so that I can taste the alcohol and it’s not just in the name.

This recipe serves four.

Ingredients:

  • 1/2 cup of rolled oats
  • Pendleton Midnight whiskey – 1/3 cup for soaking the oats, 1 tablespoon for cooking the apples
  • 1/4 cup of pecans – I toasted them whole and then chopped them, but you can chop them first if you’d prefer
  • 2 tablespoons of butter
  • 2 apples, cored and diced. You don’t need to peel them unless you want to.
  • 1/4 teaspoon of cinnamon
  • 1 1/4 cup of heavy whipping cream
  • 3 tablespoons of honey – my favorite is from Bee Local

Directions:

  1. First, you will need to prepare the oats the night before. Set a pan on medium heat and add the 1/2 cup of oats to toast. Make sure you stir and keep your eye on these. Keep stirring until the oats have browned a bit and begin to smell fragrant, about 5 to 6 minutes.  In a small bowl, put only some of the oats (1/3 cup of the toasted oats in with 1/3 cup of the whiskey and cover, letting them soak overnight so all the whiskey is absorbed). Set the rest of the toasted oats aside – instead of soaking these, they will be kept dry and toasty to be used as another layer.
    Oats to be toasted for a Apple Cranachan Recipe After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later
  2. The nuts are optional, but I like the extra texture they provide. You want to toast the pecans – before you add the pecans, turn the heat down to medium. You may want to spray a little cooking oil or smidge of butter so the nuts don’t stick. Make sure you watch them carefully so they don’t burn, and continuously stir with a wooden spoon. You’ll know you’re done when they are aromatic. I may always toast slightly more nuts than I need because I have to sample the toasting to perfection and eat like a handful just doing that… Set the rest aside for another topping layer.
    Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe
  3. In your pan, heat the two tablespoons of butter over medium high heat until it melts. Add the cored and diced apples to the pan along with the 1/4 teaspoon of cinnamon and 1 teaspoon of whiskey.  Stir and cook until the apples soften. The apples should be soft enough that they can easily be cut with a spoon, but not mush on the verge of applesauce. Set aside – if you are pre-making this, you will possibly want to warm the cooked apples a bit when serving, but you don’t want to serve them hot from the pan either! Or, serve the apples cold – they taste good either way.
    Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe
  4. For the cream, whisk the 1 1/4 cup of cream until it thickens, about 5 minutes in a stand mixer using medium speed – don’t go any higher speed. You should start to see trails from the whisk. Now add the 3 tablespoons of honey and whisk again for a few more minutes until peaks form. You should see the honey cream double in size into the whipped cream. Finally, fold in the 1/3 cup of whiskey soaked oats.
    When you whip your cream, add honey and whip until you get firm peaks Fold in the toasted oatmeal which has absorbed most of the whiskey overnight into your honey whipped cream for this Apple Cranachan Recipe
  5. To serve, let guests put together their own layers of the oat whiskey cream, apples, toasted oat, and have the honey handed so they can add a little more honey to suit their taste. Or, make your own layers on clear glasses beforehand a couple hours before dinner and refrigerate and serve when you are ready for a controlled pretty presentation.
    Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats
    Alternatively, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don’t have to worry about perfect placement with no smears in a glass.
    Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

Instead of cream, you could consider yogurt instead. And, you can ignore the nuts if you have a nut allergy – the traditional cranachan doesn’t have it anyway.

To wash this down and add a little bit more color with a whiskey pomegranate cocktail. This is a version of a julep.
A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 1 ounce of simple syrup
  • Sprig of mint

Directions:

  1. Combine all the ingredients and shake well with ice
  2. Pour and serve with a bit of mint leaf garnish

A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint

Alternatively, you could also choose to throw in a little spice emphasis with whiskey, pomegranate, and ginger beer or ginger soda (I like Dry Ginger soda) instead for a variation of a moscow mule.
Moscow mule pomegranate variation
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 3 ounces of ginger beer or soda
  • 1 wedge of lime
  • 1 mint leaf garnish (optional)

Directions:

  1. Add all the ingredients into a glass with ice
  2. Serve with the slice of lime and if you’d like, a bit of mint leaf garnish

Have you ever heard or had Cranachan before?

Disclosure: I was provided a complimentary sample of Pendleton Midnight, but 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

B&T Oyster Bar

Update: Now Closed

You may think that with a name like B&T Oyster Bar (B&T stands for Block and Tackle), that this restaurant only specializes in oysters.
B&T Oyster Bar exterior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar interior B&T Oyster Bar chalk art and Highball Cocktail of Jamaica Queen's Special with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan's seltzer, 2 limes

And, it is true they offer more than half a dozen kinds of oysters to select from for a Raw Oyster Platter that you can choose from yourself, or let them choose for you. During happy hour, each oyster is only $2 on the half she’ll so you can feel free to sample them all to compare and contrast the differences of the different types.
B&T Oyster Bar offers more than half a dozen types of fresh raw oysters on the half shell for you to compare and contrast the kinds of oysters B&T Oyster Bar- Raw Oysters - they offer more than half a dozen different kinds to choose from

You can also order Raw Oyster Shooters here with citrus, fish sauce, and tomato. These are only $1.50 during their early or late night happy hour.
B&T Oyster Bar- Raw Oyster Shooters with citrus, fish sauce, tomato B&T Oyster Bar- Raw Oyster Shooters with citrus, fish sauce, tomato

Or step away from the raw and explore cooked oyster. For instance they offer Grilled Oyster with simple chili-lime butter. Or my pick is the Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter. The grilled oysters are not part of the happy hour selection, but very tasty if you don’t want raw oyster.
B&T Oyster Bar B&T Oyster Bar Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter. B&T Oyster Bar B&T Oyster Bar Miso-Sake Grilled Oysters with miso, sake, bonito, yuzu, and butter.

But definitely don’t feel like B&T Oyster Bar is only a go to if you want oysters. They offer so much more!

For instance, they have a spectacular regular menu item and also happy hour special of Crab Hand Rolls with king and red crab, glass noodles, nuoc cham mayonnaise and yuzu tobiko in soy paper.
B&T Oyster Bar- regular menu item and also happy hour special of Crab Hand Rolls with king and red crab, glass noodles, nuoc cham mayonnaise, yuzu tobiko in soy paper

Another fantastic flavorful special on their regular menu and happy hour are their Tempura Rock Shrimp spicy mayo or wasabi mayo and then served alongside a daikon and herb salad with white soy ponzu.  I prefer the wasabi mayo but you should try it yourself and see what side you fall upon
B&T Oyster Bar Tempura Rock Shrimp where the rock shrimp are tossed in either spicy mayo or wasabi mayo and then served alongside a daikon and herb salad with white soy ponzu

A special I saw on my second visit was Shrimp Toast.
B&T Oyster Bar Shrimp Toast

For a bit more acid, the B&T Squid Salad on their regular menu and also on their happy hour menu includes flash poached calamari, shaved leek, shallot, basil, mint, cilantro, marcona almonds, roasted chili-lime & fish sauce citronette. The acidity here is refreshing but funky fun. Another visit, the dressing was changed out for a grilled chili and sweet lime vinaigrette instead that wasn’t quite as salty and more sweet.
B&T Oyster Bar Squid Salad, on their regular menu and also on their happy hour menu, includes poached calamari, leek, shallot, basil, mint, cilantro, marcona almonds, roasted chilli-lime & fish sauce citronette

My favorite salad is on their regular menu, the Beet Salad with heirloom beets, wasabi ranch, belgian endive, arugula, green apple, and pumpkin seeds which is fun with all the flavors and textures and pretty hearty and totally vegetarian without any oyster or Seafood at all!
B&T Oyster Bar Beet Salad with heirloom beets, wasabi ranch, belgian endive, arugula, green apple, pumpkin seeds

If you are detecting a theme here of Asian influence to their food, you are right on the mark. They may offer a seafood pot pie on their regular menu, and also on the regular and happy hour menu a Fish Sandwich with beer battered fish filet (the fish may be Mahi Mahi, or Wahoo – or something else depending on what is fresh) in a bun along with old bay mayo, house pickle relish, shaved red onion and iceberg lettuce. But those are more the exception of combining fresh Northwest seafood and American style traditional seafood treatments.
B&T Oyster Bar Fish Sandwich, a beer battered filet, old bay mayo, house pickle relish, shaved red onion, iceburg lettuce available on the regular and happy hour menu. The fish may be Mahi Mahi, or Wahoo - or something else depending on what is in season.

Other items on the menu take cues from our neighbors in the east. Some of it is Japanese influence as mentioned with some of the dishes above already, which isn’t a surprise since Japan is such a seafood worshipping country and handles myriad seafood in combinations we wouldn’t see normally at a traditional seafood restaurant.

B&T also takes cues from other Asian countries who also love their Seafood. These show up on the menu in offerings of miso cream in the kale, uni butter with radishes, szechuan spiced seafood ragu on dan dan noodles, and Fish in a Hot Stone Bowl with hiramasa or Hawaiian super white tuna or other fish depending on what’s fresh, sushi rice, pickled shiitake, carrot, radish sprouts, sautéed mushroom, scallion, wakame, jidori egg, and miso-sake chili sauce.
B&T Oyster Bar Fish in a Hot Stone Bowl with hiramasa, sushi rice, pickled shiitake, carrot, radish sprouts, sautéed mushroom, scallion, wakame, jidori egg, miso-sake chili sauce

Tip with the stone bowl- don’t touch the bowl, it’s extremely hot. Let it sit for a while so that the rice on the bottom can get crispy. Decide whether you want to stir the fish in so it cooks with the hot stone bowl, or take it out so it stays raw instead. And, pour in the sauce just a bit at a time as it has a strong flavor and you don’t want to just be eating sauce and rice.

And seriously I could just eat that side of Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream by itself, it was so decadent and so much better than a regular creamed green of any kind. Wow. I didn’t know kale could be so rich!
B&T Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream B&T Miso Creamed Kale with black kale, shimeji, oyster, and maitake mushrooms, miso cream

For me, this Asian flavor nod makes B&T all the more intriguing in that not only are they focused on good seafood, but they are willing to explore flavor combinations with seafood beyond just the tried and true lemon and butter. But, you should also not be expecting simple lemon and butter dishes then where the seafood is the star, since you’ll notice that there’s a lot of sauce that comes with B&T’s dishes. These are not light preparations.

With a highball menu with a dozen options, in addition to a cocktail menu with more than a handful of other choices, and a rotating special “Oyster pairing wine glass selection”, there is plenty to quench your thirst with your seafood from the bar. During the early happy hour the discount is on the wine glass and specialty cocktails, while the late happy hour discounts the highballs.
B&T Oyster Bar chalk art and Highball Cocktail of Jamaica Queen's Special with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan's seltzer, 2 limes B&T Oyster Bar- they offer quite a few High Ball Cocktais like this Tanghetto with Fernet, tarragon syrup, Cock and Bull ginger beer, lime wedge

You can expect the highballs here to run much more complex in flavors then your usual Jack and Coke or Dark and Stormy or Pimm’s Cup. Instead, consider some options I’ve seen such as:

  • Tanghetto with Fernet, homemade tarragon syrup, Cock and Bull ginger beer and lime wedge is refreshing
  • Jamaica Queen’s Special (my favorite of what I’ve tried) with Wray and Nephew overproof rum, coconut lime spiced syrup, Boylan’s seltzer, 2 limes
  • Monkey Man with banana infused Jameson (yes you read that right), Mexican sugar syrup, Boylan’s seltzer
  • Cafe Jalisco with Cazadores reposado tequila, mole syrup, Stumptown cold brew coffee
  • and more!

B&T Oyster Bar- they offer quite a few High Ball Cocktais like this Tanghetto with Fernet, tarragon syrup, Cock and Bull ginger beer, lime wedge B&T Oyster Bar Highball Cocktail of Monkey Man with banana infused Jameson, Mexican sugar syrup, Boylan's seltzer B&T Oyster Bar cocktail
Meanwhile, options on the cocktail menu include

  • I Wish It Would Rain with bourbon, peach liquer, lemon, rooibos tea, cardamon, ginger beer
  • Tina Louis with mezcal blend, amaretto, lemon, ginger, cayenne tincture
  • Rhubarbarella with rye, dry curacao, pineapple, rhubarb shrub, ginger, beer, egg white
  • and more!

Early happy hour is from Tues – Sat 5-7 PM, and late night happy hour is Tues- Thurs 9 PM – close and Fri – Sat 10 PM – close.

Do any of the items above pique your interest? What do you think of their more Asian take of seafood with stronger sauces? Have you been to B&T before, have you tried the new updated menu, and what did you think?

Disclosure: One happy hour meal was complimentary and shared family style with other bloggers, but I also have visited on my own dime. II 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.

Block and Tackle Menu, Reviews, Photos, Location and Info - Zomato

Signature