Of Roots and Blooms Vegan Food

Of Roots and Blooms recently made an announcement that they are working on two cookbooks and unspecified future projects TBD so if you haven’t been before, it’s only a few weeks before they are changing their schedule. Up until end of September they will pop up every Wednesday at Bottles on Fremont, and up to end of August they will finish popping up Sundays at Culmination Brewing offering rotating vegan delights. After that, who knows what will happen: apparently not even owners Nick and Carina, who only share that they don’t have anything solid except knowing “this while operation is about to morph into a new incarnation and life phase”

So hurry in now to try some of the best vegan food I’ve ever had! Here’s a look at some example greatness Of Roots and Blooms vegan food I’ve been able to enjoy to entice you to try it, and that vegan food isn’t all raw or dry food – it can be luxuriously rich too in the right hands.

This grilled cheese with cashew fromage fort, cheddar, spinach, toasted levain and side of chips reminds me when I first fell in love with them as a Cheese Plate cart.
Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This grilled cheese with cashew fromage fort, cheddar, spinach, toasted levain and side of chips reminds me when I first fell in love with them as a Cheese Plate cart. Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their grilled cheese with cashew fromage fort, cheddar, spinach, toasted levain and side of chips reminds me when I first fell in love with them as a Cheese Plate cart.

And just as you would expect, this mac and cheese is so rich and creamy that you can barely tell it’s not real cheese but vegan cheese. This is their IPA Mac and Cheese, made with Culmination’s Phaedrus IPA and topped with rushed pretzels and chives.
Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their IPA Mac and Cheese, made with Culmination's Phaedrus IPA and topped with rushed pretzels and chives Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their IPA Mac and Cheese, made with Culmination's Phaedrus IPA and topped with rushed pretzels and chives

One of the things that really impresses me though beyond that is how incredible and inventive they are at creating vegan adoptions of East Coast seafood, like New England clam chowder, shrimp scampi, clammy linguine, meatball or cheesesteak sandwiches. This is their surprisingly evocative of the sea but vegan and so velvety Vegan Oyster Stew with cashew potato cream and oyster mushrooms, served with oyster crackers
Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Oyster Stew with cashew potato cream and oyster mushrooms, served with oyster crackers Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Oyster Stew with cashew potato cream and oyster mushrooms, served with oyster crackers

Or how about when they made Vegan Lobster Ravioli with vegan lobster meat, chives and almond ricotta stuffed into red bell pepper pasta with tomato saffron cream sauce with Calabrian chilies and almond ricotta topped with arugula and peas.

Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Lobster Ravioli with vegan lobster meat, chives and almond ricotta stuffed into red bell pepper pasta with tomato saffron cream sauce with Calabrian chilies and almond ricotta topped with arugula and peas Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Lobster Ravioli with vegan lobster meat, chives and almond ricotta stuffed into red bell pepper pasta with tomato saffron cream sauce with Calabrian chilies and almond ricotta topped with arugula and peas

Don’t miss out on desserts either – which can varry to mousse to cheesecake and more. This is the Vegan Strawberry Cheesecake with rhubarb sauce
Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Strawberry Cheesecake with rhubarb sauce Of Roots and Blooms pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This Of Roots and Blooms vegan food example is their Vegan Strawberry Cheesecake with rhubarb sauce

You can follow OfRootsandBlooms on Instagram to see what will be their menu of the week – they change every week. As mentioned, they are at noon to 8 pm at Culmination Brewery (2117 NE Oregon) until end of August and Wednesday at 3-10 PM at Bottles (5015 NE Fremont) until end of September and after that it’s unclear.

Have you heard of Of Roots and Blooms vegan food before, what do you think of some of the dishes they offer, what would you try?

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Best dishes at Afuri

Afuri Ramen opened to great fanfare towards the end of 2016 after articles about how this famous Japanese chain picked Portland as their first location outside Japan because of the water here. They still don’t take reservations, although the location is pretty big that if you don’t hit a busy weekend evening prime time you will probably find a table often without a wait (I recommend grabbing a beer at Commons Brewery next door). Now with the wonderful weather they also roll open their garage door walls so it almost feels like a patio. I’ve visited several times – here are my recommendations for the best dishes at Afuri.
Afuri door to the location in Portland, the first location outside Japan for this famous Japanese ramen chain Afuri place setting  [Read more…]

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Brunch at Tusk and Upcoming Summer Party

Tusk in Portland took over the old Levant space on SE 24th and Burnside, transforming it into a light filled bright space with a sweet touch but continuing to offer Middle Eastern food and making use of the inherited open wood-burning hearth. Brunch at Tusk is only 10 AM – 2PM on Saturday and Sunday, otherwise they are open for dinner daily.

It’s quite a contrast seeing almost kitty corner across the street the line of people waiting for the heavier Southern brunch and fried chicken and biscuits versus here, the lighter Middle Eastern brunch plates, many which are vegetarian, can be made vegan, and feel healthier. Extensive studies have shown that Mediterranean eating patterns – of which Middle Eastern food share some commonality with its use of chickpeas, lentils, vegetables, olive oil, etc. –  are directly correlated with good health including the reduction of that LDL (Low Density Lipoprotein) bad cholesterol,  risk of Alzheimer’s by approximately 40 percent, and the development of Parkinson’s Disease. So let’s bring on the hummus and pita, shall we!

Bright interior full of light welcomes you and keeps you feeling cheerful during your meal.
Tusk in Portland interior Tusk in Portland interior

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Yard House Portland

I am a proponent of visiting local taprooms and breweries and drinking local beers. This philosophy extends both to when I’m in my home city, or when I’m traveling for pleasure or work. But, I am also a big fan of The Yard House – and I have been for many years. It is a national chain – I’ll disclose that upfront, and owned by Darden Restaurants (Olive Garden, LongHorn Steakhouse, The Capital Grille, Bahama Breeze) – restaurants you may recognize from suburban retail and tourist areas. However, there is still a place for it, even for a craft beer lover. Here is a look at why and what you can expect from Yard House and Yard House Portland.
Some of the taps (but not all of them!) at Yard House. This is likely the most taps you will ever see in one place - an average of 130 at each location. Yard House Portland offers 130 taps with a keg room holding over 5000 gallons of beer

The Yard House was founded more then 20 years ago in 1996 in Southern California, and since then the national chain has expanded to more than 66 restaurants and 23 states. Before I moved to Portland, Yard House was a major gateway for me to try beers besides the buckets of Bud and Corona of my college years, and for that I am still grateful. Plus, I know that for many just dipping their toes into craft beer, Yard House still serves that purpose of being an introduction to what is available in beer flavors, and that is something craft beer aficionados should give Yard House credit for, it’s nothing to sniff at.
Yard House Portland offers 130 taps with a keg room holding over 5000 gallons of beer. You can order beer in multiple sizes, including putting together your own sampler tray

There are 5 big things you can expect from every The Yard House experience, and which you’ll see some examples of from our local Yard House, Yard House Portland located on the first floor of Pioneer Place Mall (entrance is on on SW 5th and Taylor, a few yards away from the street level shiny Apple Store).
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Brunch at Broder Nord

There are always lines for the Broder restaurants at brunch on the weekend for their unique Swedish cuisine – but I’ve never experienced them. That’s because though I love Broder, I go on the weekdays because they offer brunch everyday 8 AM – 3 PM, not just on weekends! For an example of my favoriter Broder dishes, here’s a look at my brunch at Broder Nord.
Brunch at Broder Nord - Lefse, a Norwegian potato crepe filled with rotating ingredients (mine was Havarti and salami) topped with baked eggs and served with mixed greens; Aebelskivers (Danish Pancakes) served with lingonbarry jam and lemon curd; Smørrebrød, Danish Open Faced Sandwiches where you can choose two of five options, we picked the Gravlax with shrimp skagenröra, radish, mustard sauce, microgreens and the Beet and Asparagus with asparagus, beets, and chevre; and at the top Förlorade ägg (Lost Eggs) a dish of 2 eggs on a bed of sliced ham and spinach baked under breadcrumbs in a skillet
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