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Avocado Pesto and more Avocado Awesomeness

June 30, 2014 by Pechluck 5 Comments

Today is June 30, which marks the last day of June and therefore the last day of California Avocado Month. Of course, just because it’s the end of the celebratory month doesn’t mean you can’t keep using and enjoying avocados, particularly since California avocado season runs approximately from the middle of April through the middle of September. So you have plenty of time STILL ahead to enjoy the awesomeness of avocados.

As part of the celebration of California Avocado Month, the California Avocado Commission (CAC) worked with 15 chefs across the country to help inspire more ways to incorporate avocados in your meals. In Portland, the chef on this list is owner and chef Lisa Schroeder of Mother’s Bistro.

I was lucky enough to be invited to a dinner where Chef Lisa was creating a dinner menu with every food item featuring avocados in some way. More on that in just a little bit. I need to share how much I adore avocados.

I’m a big fan of avocados – I’ve shared recipes on this blog before for various versions of guacamole (the “gateway” to avocados and great for those who are just being introduced to avocados), as well as an avocado mac and cheese that included other green things like lime and jalapeno and green onions and cilantro matched up against Beecher’s Cheddar.

Yet another recipe you might consider for this summer is Elote Pasta Salad that upgrades pasta salad with roasted corn, cotija and avocado. Or try Vegetarian Hummus Avocado Tomato and Greens Sandwich and/or a Buffalo Blue Cheese Chicken Salad with Avocado and Greens Sandwich, both which I packed for a picnic!

And of course, I’ve enjoyed avocados made by others in many wonderful ways, varying from sushi, slicing them and including them in a wrap (even a DIY Vietnamese summer roll) or at breakfasts via the traditional way as part of Eggs Benedict or with a Mexican breakfast dish that could be a breakfast burrito or in this case, Migas (a flour tortilla stuffed with 3 chipotle-cumin scrambled eggs, chorizo sausage, Tillamook cheddar, fresh basil, homemade salsa and sour cream and then served with fresh avocado salsa). Yum right??

And avocados are always welcome in a large variety of sandwiches or salads… Possibilities are endless.

And then, of course, there was this incredible Avocados Dinner by Chef Lisa Schroder to promote California Avocados that I attended. The menu included

Lucy Brennan’s Avocado Daiquiri
Hors D’Oeuvres of Avocado, Pink Grapefruit and Dungeness Crab Cocktail and also Guacamole-filled Cherry Tomatoes!

For the recipe for the Pink Grapefruit Avocado Crab cocktail, check Je Mange Le Ville’s avocado post from this event. Also for tips on using avocados check out the blog of Urban Bliss Life for her avocado dinner coverage which includes a video of Lisa demonstrating how to cut avocados!
Butter Lettuce, Avocado and Green Onion Salad with lemon vinaigrette
Entree of Grilled Chicken Breast with sauteed onions and peppers topped with avocado and salsa, served with a Macaroni and Cheese with bacon, avocado, tomatoes, cheddar cheese, and topped with cotija cheese and green onions
Dessert of Avocado Lime Pie in a graham cracker crust topped with fresh Oregon strawberries and whipped cream

Clearly I have been enjoying avocados for a while, though I don’t think it was until I went to college that I first tried them. I remember when I first moved out on my own after college, I even bought a special avocado slicer (though that has since been lost among many moves. My relationship with avocado has prospered without it.)

Some people say that it is a texture thing with the avocados, which is why they don’t like them… but maybe I partially don’t believe that this can’t be conquered. I have rallied to have people try tofu or blue cheese before in recipes successfully, and I think I can do the same with avocados.

One clever way might be this Avocado Pesto recipe I threw together with one of the avocados generously gifted to me by the California Avocado Commission. One of the bunch of avocados was already ripe, and this is a 1 avocado recipe so you don’t have to shell out a lot to try this out. And, it whips up together in minutes with a food processor making the sauce so that by the time the pasta is cooked, you are ready to eat!

In this pesto pasta recipe, the avocado feels creamy, almost like a light alfredo sauce or cheese sauce, but MUCH MUCH HEALTHIER. After all, an avocado contributes nearly 20 vitamins, minerals, and phytonutrients while being sodium and cholesterol free and a source of the good, monounsaturated fat that helps lower your LDL cholesterol levels.

Avocado Pesto Recipe

Ingredients:

1 box of pasta (about 14 ounces). I picked vegetable macaroni pasta here, but you can use spaghetti or any kind you’d like
2 tablespoons of olive oil
3 small garlic cloves
Juice of 1/2 a lemon, about 2 tablespoons of lemon juice
1 ripe avocado
1/4 cup of freshly cut basil
1/2 teaspoon of salt or to taste
1/2 teaspoon of freshly ground pepper or to taste
1/4 cup of Parmesan cheese, shredded or grated, plus optionally more for serving
1/4 cup of milk
1 pinch – 1 teaspoon of red pepper flakes (optional)
A few pinches of cheddar cheese for topping/serving (optional)

Directions:

Boil water and cook your pasta until al dente as you normally would. This usually means for me boiling a pot of water with a pinch of salt, and then once it is boiling I add the pasta and a quick drizzle of olive oil. This cools the water and I wait for it to come to boiling again and once it does so, after a few minutes I check to see whether it is al dente.
While the water is coming to a boil/the pasta is cooking, in a food processor mix in the 2 tablespoons of olive oil and the garlic. Process these together first until the garlic is basically chopped.
Now, add in the lemon juice, spoon in the avocado (leaving out the skin and pit), the 2 tablespoons of basil, salt, pepper, and 1/4 cup of Parmesan cheese. Process everything until smooth.
Finally, add the milk and process again until fully mixed. Depending on the size of your avocado or your taste, you may want to adjust the salt or pepper or Parmesan until the flavor is to your liking. I know my avocado was large, and I added more Parmesan.
When the pasta is ready, drain the water from the pasta and then mix in this avocado pesto sauce and optionally the red pepper flakes until everything is well combined. Top optionally with cheese of your choice and enjoy!

I added 1 teaspoon of red pepper to my pasta so I could enjoy a little heat, but you can feel free to add just a pinch instead, or ignore all together. Optionally, you can also top with freshly ground pepper and a few pinches of cheddar to reinforce the “cheesiness” of this creamy pasta dish/trick someone into eating avocado. You can also get inspired like the Mac and Cheese of the Avocado Dinner and add textural and flavorful fun with bacon!

When you go out to purchase Avocados, look for the sticker and that the word “California” is on the label that proves the avocado is from California rather than from overseas. A few interesting facts:

Did you know that California produces approximately 90% of the nation’s avocado crop?
California avocados are hand-grown on approximately 5000 small family farms throughout central and southern California
There are 7 varieties of avocados in California, with Hass accounting for 95%: the rest of the avocado varieties are named Bacon, Fuerte, Gwen, Lamb Hass, Pinkerton, Reed, and Zutano.
The Hass tree was actually patented (the first patent on a tree) but the patent had run out by the time Hass avocados started to become popular.
All the Haas avocados are descended from one original Hass Mother Tree from the 1920s. Check here for the story of the Hass Mother Tree!

For more on avocados, check out the California Avocado social media channels on Facebook California Avocados, Pinterest CA_Avocados Boards that are chock full of recipes, Instagram @CA_Avocados, Twitter handle @CA_Avocados, or the Youtube channel California Avocados.

Disclosure: I attended a complimentary dinner and demonstration promoting California Avocados by the California Avocado Commission and Mother’s Bistro. They did not require I write this post and I have been loving avocados way before this dinner. 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.

Filed Under: Cooking, Food and Drink, Sponsored Post Tagged With: avocado, Avocado and Green Onion Salad with lemon vinaigrette, avocado in a salad, Avocado Lime Pie, avocado mac and cheese, Avocado Pesto, avocado recipes, avocado sandwiches, Butter Lettuce, California Avocado Commission (CAC), California Avocado Month, California Avocado social media, easy avocado pasta, Grilled Chicken Breast with avocado, Guacamole, Guacamole-filled Cherry Tomatoes, healthy eating, healthy mac and cheese, Lisa Schroeder, Lucy Brennan's Avocado Daiquiri, Macaroni and Cheese with avocado, meatless monday, mother's bistro, pasta salad, Pink Grapefruit and Dungeness Crab Cocktail, vegetarian

North American Organic Brewers Festival 2014

June 25, 2014 by Pechluck 8 Comments

The 10th annual North American Organic Brewers Festival starts tomorrow! This year’s event (also nicknamed NAOBF) will take place Thursday June 26 through Sunday June 29.

NAOBF aims to raise awareness about organic beer and sustainable living, and serves up nearly 60 organic beers & ciders from around the nation. There are more than two dozen styles represented at the festival, running the gamut from Belgians and goldens to porters and stouts, with a bit of everything in-between, so you can “Drink Organic, Save the Planet, One Beer at a Time.”

This year, NAOBF will also be hooking up four flat screen TVs to show all the World Cup matches as well as the Friday Portland Timbers game. WOOOooooo! Of course, as in previous years, there’s also live local music, organic food and sustainability-oriented vendors and non-profits. Food that will be available from the various vendors include BBQ pork sliders, pizzas, Fifty Licks ice cream (YUM), samosas and curries, different German sausages like bratwurst, bierwurst, currywurst, and for any vegetarians/vegans one of the vendors has really great options (so vegetarian F tells me) including vegan cheesesteak, vegan bbq, and vegan reubens.

NAOBF also strives to be the most earth-friendly beer festival on the planet, and last year’s 2013 event recycled and composted 92% of the total of more than 2,000 pounds of waste, marking the second year in a row that more than 90% of the event’s waste was diverted from the landfill. Pretty impressive right?

Also, their festival logo is the best! I hope they will be selling tee shirts with their logo because I totally want one.
Logo for the North American Organic Brewers Festival NAOBF

Event hours are Noon to 9pm Thursday June 26 through Saturday and Noon to 5pm Sunday June 29.

It is being held at the usual location of Overlook Park in North Portland (1301 N Fremont St, at the intersection of N Fremont St & N Interstate Ave. This is right across the street from the Overlook Yellow Line Max Station, so it is highly encouraged for you to take the Max down. There is also going to be a Hopworks Bike Corral where volunteers from Rotary Club of Portland-Westside’s Cycling 2 Serve Fellowship will watch over your bike. Bicycle parking is free, but donations are greatly appreciated and donations will benefit Rotary International’s “End Polio Now”.

Admission is free to the event.

However, to taste any of the brews you need to purchase the $6 reusable, compostable cornstarch 2014 NAOBF tasting glass and $1 tasting tokens. A full glass of beer costs four tokens and most 4 ounce tastes costs one token (a few might cost 2 if they are rare or expensive brews)- tokens can be reused for future NAOBF festivals.

Remember how I mentioned riding the Max? You receive a $1 discount toward the tasting glass with a validated Tri-Met ticket (you also get the $1 discount if you show a Bike Parking ticket!).

North American Organic Brewers Festival, NAOBF cup, photo credit Timothy Horn

As my usual strategy, I reviewed the beer list and marked off certain brews that I wanted to make sure I wanted to try. My list includes a lot of Berliner Weisse style as I happen to enjoy them when it’s sunny summer weather:

Alameda Kiwi Strawberry Berliner Weisse: This sour mash Berliner Weisse features an added 95lbs of fresh kiwis and strawberries. A malt base of 2-Row and wheat malt gives a nice cereal finish on an otherwise tart beer. The finished product is a dry, tart beer with huge fruity character and a nice subtle sweet touch on the end to round it all out. Who needs Snapple when you’ve got beer?
Ambacht Bourbon Barrel Aged G+: This is Ambacht’s Belgian Strong Golden aged in Bourbon barrels from Hair of the Dog Brewing. HOTD used these barrels to age its Cherry Adam from the Wood and left the Adam-infused cherries in the barrel. Ambacht stored its Strong Golden Ale in the barrels for nine months, resulting in a barrel-aged fruit beer that is complex yet surprisingly light; a higher-alcohol beer with a light taste for summer drinking.
Falling Sky Brewing Biopiracy Best Bitter: So you want to save your own seeds? Yargh! Think your crop is safe from genetically modified contamination? Yargh! Scalawags using indigenous knowledge for profit? Yargh! Our uncertified best is made with 100% organic ingredients and features aromas of honeysuckle and pears with flavors of stone fruit and malt in the finish. Ok maybe this beer I just picked because the description is awesome…
Fort George , both their Spruce Budd Ale: The brewers hand picked over 500 lbs of spruce tips for a 30 bbl batch of this extremely seasonal elixir. Spruce tips, two-row organic malted barley, slow sand-filtered water and yeast keep this beer simple and spectacular AND/OR their Pi Beer 3.14 IBU Organic two-row barley, organic wheat malt, organic strawberry & organic rhubarb make for a light, tart, fruity, slightly pink and completely irrational beer.
FOTM Brewing Company Shocks of Sheba: This Northwest IPA is inspired by KBOO’s mainstay Reggae program, Shocks of Sheba. As strong as its inspiration, this IPA is made with 100% organic malts and copious amounts of Oregon hops.
Gilgamesh Brewing Sweet Potato Rye PA: This beer has been taken to the next level with a mash consisting of 800 lbs of organic sweet potatoes, and 400 lbs of organic rye. After fermentation was complete, a small dose of organic blue agave was added to balance out the Belgian yeast’s semi-dry finish.
Golden Valley Brewing Wheat Tart: Wheat Tart is Golden Valley’s take on the Berliner Weisse style. The mash was equal parts organic pilsner malt and organic wheat malt, with just a touch of Tettnanger hops. Soured with Lactobacillus and fermented with our house Kolsch yeast, this brew is very low in alcohol and just tart enough to be supremely refreshing on a hot summer’s day.
Hi-Fi Brewing Thai-Fi: For this pale ale brewed with Thai basil, the brewers took a page from the recipe book of Washington home brewer Mark Griffin. With basil and citrusy hops front and center in both aroma and flavor, this beer makes a great pairing with Italian or Thai food.
Hopworks Urban Brewery IPX Ahtanum: Fresh from the Hopworks Urban Brewery science lab, comes HUB’s latest creation, Ahtanumous Prime. Made with only organic Ahtanum hops from Perrault Farms in Toppenish, WA. This dual purpose hops contributes a bright, orange peel-like character.
Lakefront Brewery Fuel Café Coffee Stout: This unique stout combines the flavor of organic roasted malts and Milwaukee’s renowned organic Fuel Café coffee. It pours a deep, dark color with a beautiful creamy tan head. Coffee aromas dominate the nose, with a background of roasted malt. The fine balance of mild organic hops, gentle brightness of choice coffee and the full mouthfeel from roasted malted barley make this an unforgettable brew.
Logsdon Farmhouse Ales Seizoen Bretta and Seizoen– if you haven’t had these beers before, you might consider trying them, although both these beers are available by the bottle from them
Loowit Brewing Co Gaiabolical: Gaiabolical is a tribute to the seductive and destructive beauty of Mother Earth. Made with an amazing balance of 100% organic malts and 100% certified Salmon Safe hops, this pale ale is perfectly suited for a volcanic eruption, catastrophic landslide, massive tornado or any sunny day.
Natian Brewery Elder Jazz Man Organic Festival Blonde: This blonde ale entices the nose with sweetness that comes from cold brewed Jasmine tea infused into the beer after the fermentation process is completed. Earthy notes of elderflower dance on the palate with a flowery tea finish as if to the tune of an experienced jazz musician.
Pints Brewing Bio-liner Weisse: Brewed true to the traditional Berliner Weisse methods (Schultheiss-style), this “bio” (“organic” in German) exemplar is made with certified organic malts from Bamberg, Germany, and with the yeast and bacteria brought to Oregon via Berlin by PINTS’ Brewmaster (who received his Brewing Science Degree in Berlin in 1998). The Lactobacillus strain creates the mouth-puckering tartness and some wonderful fruity esters, Saccharomyces drives down the sweetness and a splash of Brettanomyces rounds out the flavor profile.
ThirstyBear Brewing Co. Panda Bear Ale: This is a unique easy drinking ale, lightly hopped, then dry-hopped with pounds of whole vanilla beans and TCHO cocoa nibs to infuse the beer with flavor and provide an incredibly aromatic sensation.
Two Kilts Brewing Saison De Poivre: This light, crisp saison was brewed with French saison yeast. It has a light to medium body with a small amount of wheat to give a full mouthfeel and slightly hazy appearance. It was finished with crushed peppercorns and sprigs of thyme to add an accent of spice to the flavor and aroma.
Upright Brewing Marble Tulip Juicy Gruit: The Marble Tulip Juicy Gruit is an intensely aromatic beer made with wild lettuce, galangal, calendula and white willow bark – all in place of hops. Made with the brewery’s house saison yeast, a light fruity character sits under the botanical elements while the copper colored beer drinks light and finishes soft.
Widmer Brothers Brewing Gruit to It! : a light, sessionable golden ale brewed with yarrow for bitterness and flavor, rosemary and lavender for aroma, and unmalted spelt to add some bready notes. This unhoped brew is floral and slightly spicy with an almost tea-like quality. So, Gruit To It for a refreshing summer beer!

North American Organic Brewers Festival, NAOBF cup, photo credit Timothy Horn

The event is cash only. Minors are only allowed into the festival if accompanied by a parent (must be a parent, not just a guardian) and there is a special Chipotle Kids’ Zone zone geared towards them, including free activity books, grow pots and Chipotle kids’ meal cards, plus face painting and a root beer garden with complimentary Crater Lake Root Beer for minors and designated drivers. Note animals are not allowed on the festival site except for service animals.

They do have some tables and chairs set up, but in good weather I have also seen plenty of people just spread out a blanket and make it a picnic. Also, don’t forget the sunscreen as there is no shade except if under a tent or under their one big tree in the park! If it is indeed rainy, I wear hooded rainwear so a hand is not lost to holding an umbrella, and look for a seat in the tent. If a chair is propped leaning up against a table it’s a sign it’s occupied but otherwise enjoy at group tables like the beer halls in Europe!

North American Organic Brewers Festival, photo credit Timothy Horn

Find out more about the North American Organic Brewers Festival or NAOBF at www.naobf.org, their NAOBF accounts on Facebook or Twitter @NAOBF account and check hashtag #naobf! And, happy 10th year anniversary NAOBF!

Have you heard of NAOBF before? Are you aware of organic beer? What beer calls out to you as interesting from their beer list?

Filed Under: Beer Review, Festival Event, Food and Drink, Sponsored Post Tagged With: NAOBF, North American Organic Brewers Festival 2014

Oregon Cider Week Highlights

June 19, 2014 by Pechluck 6 Comments

Just a couple weeks after Portland Beer Week, and just before Oregon Beer Month (July) is Oregon Cider Week, which runs June 20-29 2014 this year. That’s right, so it starts tomorrow! Oddly, just like PDX Beer Week, the “week” is actually more like 10 days than an actual 7 day week… more for everyone!
oregon cider week in 2014

This is the third year that the Northwest Cider Association (NWCA) has promoted this celebration of craft cider with a variety of events, varying from special ciders and cider tap takeovers to cider classes to cider and food pairing dinners. I wanted to highlight a few of the events of Cider Week, similar to what I had done previously for PDX Beer Week during my June 2014 Roundup.

So here are my Oregon Cider Week Highlights. Be sure to visit the Oregon Cider Week website for a full listing of events!

Cider Cocktails and Cider Pastries at St Honoré

Friday, June 20, 2014 – Sunday, June 29, 2014

St. Honoré Boulangerie on SE Division in Portland

For the entire Cider Week, St. Honoré Boulangerie, besides their usual eight different draft cider on tap at their SE Division location on 3333 SE Division St, will be offering 5 types of unique cider cocktails, priced at merely $5-6 during their happy hour 4pm-close. Yep, those are the hours. You an also enjoy a cider flight of 4 from those draft ciders for only $6.

St. Honoré Boulangerie Cider Program - 5 cider cocktails and 6 draft ciders plus some draft beers as well

I was fortunate enough to get a little preview of these cider cocktails earlier this week at a Media Event the other day. Frenchman Chef Dominique Geulin, owner and head baker and also winner of a prestigious Meilleur Ouvrier de France in the boulangerie category, and mixologist Jacob Grier just happened to be on hand to explain how they deftly maneuver around not having a liquor license to still produce the amazing cocktails with cider, and how they are jumping full into the cider festivities with cider and cider food and even a cider dinner (the Cider Feast, more details below in the post).

St. Honoré Boulangerie Cider Program Media Preview, Frenchman Chef Dominique Geulin the owner and head baker at St. Honoré and winner of of a prestigious Meilleur Ouvrier de France in the boulangerie category St Honore Cider Program Media Preview, Jacob Grier making a cocktail for me

Seriously, these cider cocktails are fantastic, if anyone comes to visit me here in Portland, I will definitely take you here. Cider Cocktails is definitely a niche I want to encourage and see explored more.

St Honore Cider Program Media Preview, the Cider Sangrias, Blanc with apple honey and mint or Rouge with raspberries orange, pineapple and honey

The five cider cocktails that Jacob Grier has crafted include

Midnight in Paris: Finnriver Farmstead Cider, Lillet Blanc, sweet orange vinegar, elderflower syrup and orange peel Aromatic and floral.
Yuzu-Pippin: Reverend Nat’s Revelation Newtown Pippin single varietal cider, Yuzu citrus vinegar, mint and lemon. A citrus-forward drink that is simple, refreshing, and light. You can also see all the pretty cider taps behind the photo of the drink below!
Cider Sangria (Rouge): Finnriver Black Current Cider, raspberries, orange, pineapple and honey
Cider Sangria (Blanc): 2 Towns Bright Cider, apple, honey and mint
Snake Bite: A fifty-fifty mix of cider and beer, garnished with a lemon wedge

At all three of the St. Honoré locations (so also including NW Thurman and Lake Oswego) there will also be pastries, dessert, and bread made with cider! One example of this is this Grillé aux Pommes, a Caramelized Apple Butter Tart with puff pastry, apple butter made with slow roasted apples and apple cider, finished with apricot glaze.

St. Honoré Boulangerie Cider Program Media Preview, Grillé aux Pommes, a Caramelized Apple Butter Tart with puff pastry, apple butter made with slow roasted apples and apple cider, finished with apricot glaze

They have a clay firebrick bread oven that is used to make these perfect Tarte Flambées, which are Alsatian-style Flatbread pizzas baked to order. The ones below include one on the regular menu, a Lardon Et L’oignon (Bacon and onion) with Bacon lardon, fresh onions, crème fraiche, and also a special one with cider they had added, a Tarte Flambée with crème fraîche sauce, apples, Fourme d’Ambert bleu cheese, baked and topped with arugula, toasted walnuts and a cider gastrique.
St. Honoré Boulangerie, Cider Program Media Preview, Tarte Flambée, an Alsatian-style Savory tart baked to order, this one is LARDON ET L'OIGNON Bacon lardon, fresh onions, crème fraiche

Then there are also Cider and Green apple macaroons, Cider Marcarpone Tarts (Almond cream and caramelized apples, layered with tangy cider-rhubarb gelee, and vanilla bean mascarpone mousse) and Cider Bread with little slivers of apple here or there.
St. Honoré Boulangerie, Cider Program Media Preview, cider-green apple macaroons

And, if you haven’t been there already, you should know to be prepared to still want to take home some extra baked goods, because they are lovely here. I’ll just point out oh, this Bacon Roll just bread baked with oven roasted bacon, or Pain aux Lardons just croissant dough rolled with bacon bechamel and red pepper sauce then sprinkled with Emmentel cheese and Jacobsen’s sea salt. Because you needed to know these delights exist.
St. Honoré Boulangerie, a Bacon Roll with traditional bread baked with oven roasted bacon

Or want more apple with your cider? How about this Chausson aux Pommes (French style turnover with apple sauce filling) or Normandy Apple Toast with Viennoserie pastry pieces baked in a rum and vanilla custard and fresh apples on top. Yum… They have many other things, varying from quiches to spaetzle and salads and sandwiches like my favorite, a decadent Croque Madame… if you haven’t been before, I highly highly recommend that you must visit!
St. Honoré Boulangerie, Chausson aux Pommes, French style turnover with apple sauce filling St. Honoré Boulangerie, Normandy Apple Toast with Viennoserie pastry pieces baked in a rum and vanilla custard and fresh apples on top

The new cider cocktails will be available at St Honore all summer long!

Cider Tastings at Bushwhacker Cider

Sunday, June 22, 2014 – Sunday, June 29, 2014

All Tastings are complimentary, most are scheduled for 6:00-9:00 PM unless otherwise noted at Bushwhacker Cider located at 1212-D SE Powell.

June 22nd: Oregon Cider Week Event – Red Tank Meet the Maker & Portland Juice Co. 2-5pm
June 23rd: Oregon Cider Week Event – EZ Orchards & Steve Jones from Cheese Bar 6-9pm
June 24th: Oregon Cider Week Event – Finnriver & Salt & Straw 6-9pm
June 25th: Oregon Cider Week Event – Woodchuck Cider & Smitten Truffles 6-9pm
June 26th: Oregon Cider Week Event – Bull Run Cider & Brooklyn House 6-9pm
June 27th: Oregon Cider Week Event – Schilling with Olympic Provisionspm
June 28th: Oregon Cider Week Event – Cider Riot & PNW Kale Chips 2-5pm

Cider Appreciation Class with Reverend Nat’s

Thursday, June 19, 2014 8:00pm – 10:00pm

Reverend Nat’s Cidery & Public Taproom at 1813 NE 2nd Ave is holding an event where Rev Nat walks participants through 25+ all apple ciders from around the world so you can taste the wide range of apples and cider styles, including ciders from England, France, Spain (Basque and Asturias), New Zealand, Germany, Eastern US and Western US. Tickets are $40, either by buying online at Brown Paper Tickets or at the cidery (503-567-2221).

Cider Summit PDX in the Pearl District

Saturday June 21 – Sunday June 22 2014

This year the Cider Summit PDX is celebrating its 4th year in Portland at the northern Pearl District at Fields Neighborhood Park at 1099 NW Overton Street. It will be held Friday, June 20 from 2 – 8 PM and Saturday, June 21 from 12 – 6 PM. As before, cidery owners and cidermakers will be on hand to inform and guide guests through the samplings which will be available in 4-ounce tasting portions in a souvenir festival glass.

In addition to the range of ciders, the event will feature the DoveLewis / Unleashed by Petco dog lounge, expanded food selections from World Foods & St. Honore Boulangerie, special dessert pairings from Smitten Truffles and cider ice cream from Fifty Licks.

Transportation wise Brewvana Brewery Tours shuttle will run a continuous loop from SE Portland to the Park because of its location you can easily also ride the Portland Streetcar to the event.

Tickets are $25 in advance and $30 (cash only) at the door and are available online via Stranger tickets, Umpqua Bank Pearl District branch, and at many of the area’s leading bottle shops. Admission includes a tasting glass and 8 tasting tickets. Additional tasting tickets will be available for sale onsite at $2 per ticket. There is also a special VIP ticket available for $35 that includes 4 additional tasting tickets and early admission on Friday from 2p-3p, only 200 of these tickets are available – exclusively online via the event website.

Dogs are allowed at the event, but no minors. Re-admission will be allowed at any time with event wristband and tasting glass. The Cider Summit event will benefit Northwest Cider Association, Cascade Blues Association, DoveLewis Emergency Animal Hospital, and The Institute for Myeloma & Bone Cancer Research.

Cider and a Movie at Reverend Nat’s

Saturday, June 21, 2014 8:00pm – 11:00pm

Reverend Nat’s Cidery & Public Taproom is also having a more casual event called Spaceballs, Sizzle Pie and Cider. For $10, you can visit the Cidery & Taproom to drink Rev Nat’s cider, eat pizza from Sizzle Pie (“Death to False Pizza”) and watch the 1987 classic spoof movie Spaceballs. Fun! The $10 entry at the door gets you all the pizza you can eat and a folding chair in front of the projector, though you are on your own for the cider. The movie starts promptly at 9 pm.

Science and Cider with OMSI After Dark

Wednesday, June 25, 2014 7:00pm – 10:00pm

This month, the OMSI After Dark theme is Archaeology and Cider! Besides demonstrations where you can cast velociraptor claws or dig through owl pellets, you can taste ciders (requires a tasting glass and tokens) from participating cideries such as 2 Towns Ciderhouse, Bull Run Cider, finnriver cidery, Original Sin Craft Ciders, Portland Cider Co, Reverend Nat’s Hard Cider, Schilling Cider, Tieton Cider Works and Wandering Aengus Ciderworks. And you are in the OMSI museum browsing the exhibits in a 21 and over audience!

Cider Feast dinner with cider pairings at St Honoré

Thursday, June 26, 2014 6:30pm -8:30pm

Another way to taste those cider cocktails I mentioned earlier is at a special Cider Feast event St. Honoré Boulangerie is having on Thursday, June 26, 2014 6:30-8:30pm, a special five-course dinner where each course is created with different cider and paired with cider or cider cocktail.

The event will be at their SE Division location and is by reservation only and costs $45.00 per person, the cost includes gratuity. Make Reservations by calling the SE Division store (971) 279-4433 or infodiv@sthonorebakery.com. You can look at the intriguing cider menu here.

Crushin’ It! Finnriver at BeerMongers

Thursday, June 26, 2014 6:00pm -9:00pm

Crushin It event with Finnriver and Beermongers
BeerMongers will be hosting Finnriver Farm & Cidery for a night of specialty cider including special limited release, draft only offerings of Finnriver Autumn’s Blush Cider and Finnriver Belgian Style Cider as well as complementary tastes of hand selected bottles. I’m a big fan of Finnriver, and of Beermongers so was happy to see both of them working together at this tasting event.

For instance, I have to warn you that the Finnriver Spirited Apple Wine is dangerous, tasting light with a bit of apple spice but kicking in at 18.5% and absolutely delicious, and I also like their tart Black Currant and spicy Habanero Cider with balanced sweet with a bit of fiery burn – all of these which I have enjoyed tasting at Pike Chocofest, which is where my below photo is from.
Finn River Cidery booth at Pike Chocofest 2014

English and French Ciders and Cheese with Bushwhacker & Reverend Nat’s

Friday, June 27, 2014 6:00pm – 10:00pm

This event is a collaboration with Bushwhacker Cider and Reverend Nat’s Cidery & Public Taproom in which they present an English and French Cider Experience. The Brewvana bus picks up participants at Bushwhacker at 6 pm sharp, and during the bus ride guests enjoy a can of Cascadia en route to Rev Nat’s Public Taproom where Nat guides them through five dank, dark, barnyardy English ciders.

Then, hop back on the Brewvana bus and back to Bushwhacker where Jeff guides guests through five fruity, sweet, funky French ciders. Everyone will be able to buy buy bottles to go or pints of favorites at Bushwhacker, and there will also be cheese at each stop curated by Steve Jones of Cheese Bar. $25 advance purchase only, buy online via Brown Paper Tickets or call Bushwhacker or call Reverend Nat’s.

Cider Farm to Table Dinner with Phantom Rabbit Farm and Reverend Nat’s

Sunday, June 29, 2014 5:00pm – 10:00pm

Farmer Melissa Joubert, Chef Mark Wooten and Reverend Nat team up for a cider paired dine on the Phantom Rabbitl Farm in Portland’s West Hills. This farm to table dinner event includes a multi-course pairing with items harvested on the Phantom Rabbit Farm that day, their milled grains, locally sourced beef, and fish, hand churned butter, Oregon hand harvested sea salt and many other details, then paired with Reverend Nat’s Cidery & Public Taproom Cider.

Make reservations $85 advance, buy online here at the Phantom Rabbit website.

Do you like ciders? Do you think you will attend any of these events?

Disclosure: The preview of the St Honoré cocktails was complimentary, but I was going to include them in this Oregon Cider Week highlight anyway so it was a happy coincidence and I have already been loving them since their original NW Thurman location a couple years ago. 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.

Filed Under: Cocktails, Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: Archaeology and Cider, Bushwhacker, Chef Dominique Geulin, Cider and a Movie, Cider Appreciation Class, Cider Cocktails, Cider Dinner, Cider Farm to Table Dinner, Cider Feast, Cider Food Dinner, Cider Food Pairing, Cider Pastries, Cider Sangria, Cider Summit PDX, Cider Tastings, Crushin’ It! Finnriver at BeerMongers, English Cider, Finnriver, French Cider, Jacob Grier, Oregon Cider Week, Phantom Rabbitl Farm, Reverend Nat’s, Reverend Nat’s Cidery & Public Taproom, Science and Cider with OMSI After Dark, Sizzle Pie and Cider, Spaceballs, St Honore Boulangerie, St Honore SE Division

Portland Center Stage Show The Last Five Years Musical

June 14, 2014 by Pechluck 2 Comments

Last week, I had a really good time attending the Portland Center Stage Show Lizzie, a musical about Lizzie Borden and possible version of the events. I went with my girl friend M (I reviewed the production and my recap of the experience, as well as shared some trivia and tips for food and drinks before or after the show here).

But, I lamented the fact I hadn’t been paying more attention to the shows and they were now ending their 2013-2014 season (during 2 months of summer July August the theater has other short events such as various staged readings you can find out at their website, rather than production runs). Luckily, there are two theaters on Portland Center Stage, so there is one other show available to see. This time I made it part of a date night with F. I was particularly interested when I found out that story is slightly autobiographical, and that it is currently a movie adaption in production starring Anna Kendrick and Jeremy Jordan and written/directed by Richard LaGravenese.

The Last Five Years by Portland Center Stage for 2014, Art by Michael Buchino

The Portland Center Stage Show The Last Five Years is also a musical, and has a cast of only one man (Drew Harper as rising novelist Jamie Wellerstein), one woman (Merideth Kaye Clark as aspiring actress Cathy Hiatt), and one behind the scenes tireless pianist Eric Little during its 90 minute run time. The premise is you listen to the story from the man’s perspective going sequentially in time while simultaneously following the woman’s perspective going backwards through time in their five year relationship.

Portland Center Stage production of The Last Five Years, Drew Harper as Jamie Wellerstein, Photo credit: Patrick Weishampel

Because of this narrative construct, there is only one time they are present together at the same time in both their time lines, although there are moments both are on Stage together but yet are also alone. This theme of being together yet alone is one of the many topics that arise in the story, making this a great show to discuss over drinks afterwards with other friends, whether they are single or in a relationship. Myself, I went with a Pistachio Martini with house infused pistachio vodka, Absolut Vanilla, Midori, Half and Half and crushed pistachios at nearby Piattino after the show.
Piattino cocktail of Pistachio Martini with house infused pistachio vodka, Absolut Vanilla, Midori, Half and Half and crushed pistachios

Portland Center Stage Show: Lizzie Musical

June 3, 2014 by Pechluck 8 Comments

Disclosure: I was invited to see this production as part of a complimentary bloggers 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.

The Portland Center Stage has just opened recently a new show called LIZZIE. It’s been a while since I visited Portland Center Stage- the last time I blogged about it was when I reviewed I Love To Eat and did a backstage at Portland Center Stage at the Armory, though I also saw The People’s Republic of Portland. Then summer happened, and Feast, and the holidays, and somehow I didn’t get back to a show. Thankfully they came back to my attention when I was invited to Blogger Night at Portland Center Stage, which was also the official opening night of LIZZIE! The show is playing May 24 — June 29 so it only has a 4 week run!

LIZZIE Art by Julia McNamara May 24–June 29, 2014 pcs.org/lizzie
LIZZIE Art by Julia McNamara

A Review of the LIZZIE Musical

LIZZIE is described as

“A rock-show retelling of the bloody legend of America’s favorite ax-wielding double-murderess and Victorian hometown girl. Lizzie Borden, who has become fodder for jump rope rhymes and TV movies of the week, was a Massachusetts woman who was acquitted in 1892 of the ax murders of her father and stepmother, and lived the rest of her life as American’s first infamous tabloid star. But did she really do it? And if so, why?”

Mary Kate Morrissey, who will play Lizzie Borden in Portland Center Stage’s production of “LIZZIE” – a rock musical about the legendary ax murderess. Photo credit: Patrick Weishampel

My friend M and I went to the opening night last week and had a lot of fun. It turns out that the play is more like a rock concert / musical telling a story with four women fronting a six-piece rock band. Yeah! It was awesome watching these women taking command of the stage with strong performances and crossing genres with their exquisite voices, varying from operatic drama and sweet love ballads to head banging classic rock and roll tinged even with a little punk through the 28 songs that evening.

The first third of the performance starts out slow and a little discordant as the audience (at least IMHO) is presented with the visuals of these four proper ladies in Victorian mannerisms and long dresses and pinned hair singing the story exposition (as you would expect in a musical). At the start it seems to really pile on the background of the situation and characters and possible motivations all seemingly too quickly.

Perhaps part of it was I had to try to adjust so quickly of them switching from singing of longing and desire for freedom and love, which meets normal musical story expectations, to already hiking up their skirts and pulling out a microphone to belt lyrics ranging of the father’s disappointment of not having a son and being a penny-pinching control freak to struggles of inheritance and implied incest and lesbian love.

Clockwise from top: Kacie Sheik (Alice Russell), Leslie McDonel (Emma Borden), Carrie Cimma (Bridget Sullivan) and Mary Kate Morrissey (Lizzie Borden) in “LIZZIE” at Portland Center Stage. Photo credit: Patrick Weishampel

Thankfully, after that initial 1/3 of the act, the script seems satisfied with having established rational and emotional motives and enough broad brushstrokes of who each of the characters are to begin having fun. Starting at the point where we begin to contemplate the murder alongside with Lizzie with the beautiful song Shattercane and Velvet Grass, LIZZIE begins to hit its stride.

It’s an admirable feat, balancing tragic drama with a few lines here and there of touches of clever dark humor along with quite a bit of over the top visuals, varying from bloody pigeons to a spurting ax and head banging to a song titled “What the F**K Now, Lizzie?!”. Yet, it seems not so jarring now, but in line with the yearning for and expression for freedom that the audience now has bought into and is right with Lizzie Bordon in supporting rebellion and yes, reveling in it. I think everyone walked out at the end with a smile.

LIZZIE l-r: Mary Kate Morrissey (Lizzie Borden) and Kacie Sheik (Alice Russell) in “LIZZIE” at Portland Center Stage. Photo credit: Patrick Weishampel

LIZZIE Show and Ticket Details

The show is playing May 24 — June 29 on the Main Stage of Portland Center Stage. LIZZIE is written by Steven Cheslik-deMeyer, Tim Maner and Alan Stevens Hewitt and Directed by Rose Riordan.

Note: This production features a live rock band, along with theatrical effects such as strobe lights, fake blood and fog. LIZZIE contains mature content, strong language and sexuality; It is recommended for ages 16+ and children under 6 are not permitted.

Performance times:

Tuesday – Sunday evenings at 7:30 p.m.
Saturday and Sunday matinees at 2 p.m.
Thursday matinees at noon

Ticket prices range from $34- $72 depending on the seats and date/time of performance. Sunday and Thursday matinees are the most affordable ($38-52 matinee), followed by Sunday evenings ($44-54) and weekday evenings ($44-66), and Friday and Saturday being prime show nights ($54-72).

I have a special deal to offer in that you can use the promo code PDXBLOGS to get $10 off each ticket to LIZZIE when you purchase online through the PCS ticketing website. Also, if you lucky enough to be in time, they are having a special Beer, Bikes, and Blood promotion on this Friday June 6 as part of Pedalpalooza where you can get bike parking, Deschutes’ Chainbreaker White IPA brew and snacks in a private party at 5:30pm on the PCS mezzanine before the show AND a ticket to see the 7:30 evening LIZZIE all for just $20!

Portland Center Stage Lizzie production, Opening night of #lizzieborden #lizzie #pcs_lizzie @PCS_Armory

You can find Portland Center Stage (PCS) online at Facebook PDXcenterstage, Instagram @portlandcenterstage and Twitter @PCS_Armory. You’ll also find more about LIZZIE and other Portland Center Stage shows on the PCS blog.

Find out more about this musical at www.lizziethemusical.com, where you can even listen to a bit of the music to get an idea of what’s in store for you, and that studio album includes Storm Large as one of the Borden sisters and Carrie Manolakas as Lizzie Borden (you might know Carrie from her YouTube cover of Radiohead’s Creep)! Carrie Cimma who plays the housemaid on that album is the same Carrie who plays the housemaid in the Portland Center Stage production! You can also see a few sneak peak videos of other productions at the Portland Center Stage blog, as well as a preview of what the staging and costumes will be for the performance here in Portland.

Tips and Trivia

As a bonus, a few other tip and tidbits.

1. Show up a bit early for the show to enjoy a cocktail! They have a full bar, and also have a few special cocktails created to reflect these last shows of the season, LIZZIE and THE LAST FIVE YEARS. I ordered the one that was LIZZIE themed, a cocktail dubbed Life Ain’t Pear with house-infused pear brandy, triple sec, lemon, and splash of orange. Yes, there is a pear reference in the performance! Also, the bartendress Jamie who created our drinks was fabulous. You can pre-order your drink for intermission, btw. No need to chug your beverage before entering the theater- just make sure to grab a top for your drink and a straw!
Portland Center Stage Lizzie production, Ooooo the special cocktail for #lizzieborden #pcs_Lizzie Life Ain't Pear with house-infused pear brandy, triple sec, lemon, and splash of orange. #pdxcocktail #pdxdrinks

2. If you are in the neighborhood. I highly recommend Oven and Shaker as one option for a meal after the show so you can chat with your other theater companions about the fun you just had and the story. I’ve blogged about the Oven and Shaker great salad and pizzas and cocktails several times. If you just want a few cocktails after the show, within a 2 block radius besides Oven and Shaker I recommend Teardrop Lounge or Vault Martini for some cocktails. The pics below are from Oven and Shaker (Wild Fennel Sausage – potato, tomato, chilies, scallions, smoked mozzarella; the Nostrana Salad; and a Pepper Smash cocktail) and example cocktail from Teardrop.

There are many other options in the area, since Portland Center Stage is so well located in the Pearl and easy walking distance to downtown- so make it a great girls’ night or date night or night out with friends!

Wild Fennel Sausage with potato, tomato, chilies, scallions, smoked mozzarella Oven and Shaker, Cathy Whims, Pearl District Oven and Shaker offers as part of their happy hour the iconic Nostrana Radicchio Caeser, a small portion for half price. Clearly the portion is very generous Oven and Shaker Pepper Smash cocktail, Oven & Shaker, Cathy Whims, Wood fired pizza, Portland San Francisco Swell, Appleton Reserve rum, lime, mint, blackberry honey, Angostura bitters, egg white, Chandon brut sparkling, Teardrop Lounge, happy hour, cocktails

3. Some trivia I learned from the back stage tour, guided by Chris, I took that evening as part of the Bloggers Night. If you check the This Week at PCS Blog, they will sometimes list extra information sessions or tours you can join in on- not just for LIZZIE but for any production they have year round.

LIZZIE behind the scenes tour with guide Chris

They use two different kinds of blood in the LIZZIE production. There’s the usual stage kind with corn syrup which stays, but there is also another kind that has non-bleach detergent in it in order to be easy to clean. During one of the blood splattering scenes the actress playing LIZZIE has that detergent blood getting everywhere- including her eyes – but she has to finish singing through the scene before she gets a chance to run offstage to the eye rinse! That scene is already intense, now that you know that how much more crazy is it!?
The decapitated pigeons are really gross. They are soaked with blood- so either have to wear gloves when you handle them or as you’ll see in the production, you get bloody hands really fast!
There are microphones hidden in the actresses’ hair (and it is all their real hair, no wigs are used), but those hand microphones they use are also real and help them rock out above the sound level of the band. They have to do sound checks on ALL the microphones before every performance- and use thousands of batteries so order them in bulk!
Two of the musicians were in the band Everclear!
Once a performance has an opening night, there is no more changes- it is locked down and so what you will see if you see this show is going to be what I saw! It is also the first time everyone gets paid!

Thank you to Portland Center Stage for inviting me to Bloggers Night. And one last little thing… I loved the centerpieces they had for the cocktail tables of snacks for opening night, aren’t they awesome (and don’t you want to reuse that for your Halloween party?!)
Portland Center Stage Lizzie production, Opening night of #lizzieborden #lizzie #pcs_lizzie @PCS_Armory I loved the centerpieces they had for the cocktail tables of snacks for opening night, aren't they awesome?

Filed Under: Portland Highlights, Sponsored Post, Theater Tagged With: after the show, before the show, Lizzie, Lizzie Bordon musical review, Lizzie Bordon play, Lizzie musical review, Lizzie Review, musical, PCS, portland center stage, Portland Center Stage bloggers night, restaurant recommendation, rock show musical