Portland Xurros at 180

Tomorrow, Friday January 29, Portland will have a new dessert sensation beyond the cupcakes, macaroons, experimental ice creams and mini-donuts we’ve already been loving. Welcome the Spanish churros, or using the Catalan spelling of xurros, at the new 180, opening tomorrow. Plus, they are offering for their Grand Open free xurros from 8 AM – 4 PM while supplies last!

I was invited to a sneak peek yesterday at this newest venture, a partnership with Chefs Jose Chesa, Christina Baez, and David Martin who have teamed together to bring their memories from Spain to us in Portland. I’m crushing on the new best in Portland xurros and Chocolate hard. Step into 180 and Xurroland at 2218 NE Broadway…
Step into 180 and Xurroland by Jose Chesa, Christina Baez, and David Martin, Portland's new xurreria

First of all, these are not the churros you have had at the fair, amusement park, or from a cart. There are many styles of churros, including versions in Latin American and Mexico, but this one comes from Barcelona, the capital city of Catalonia region of Spain. I can see why they call these xurros instead (yes, the x is still pronounced ch) to help differentiate them.

At Portland’s first authentic xurreria, 180 uses an impressive stainless steel xurro and fritters making machine from Spain. Jose and David traveled last year to Spain conducting xurro research, including pointers and tips from the founder of the xurro machine company that’s only been making xurros since oh, 1958. So some experience and expertise it seems. The dough is fried at 180 degrees C, thus the name for this xurreria.
The magic xurro machine that makes these fried addictive snacks at 180. This is an automated churros making machine by Industrias José Luis Blanco imported from Spain (along with tips from the founder, who's only been making these machines since 1958. So some experience on churro making). You can see Chef Jose Chesa stirring

At the sneak peek, Jose Chesa still looked mesmerized by its magic as he stirred the xurro dough into the fried addictive snacks that were disappearing so quickly. I think part of it may be the wonder of being able to successfully recreate the food memory he’s trying to pass on to us in Portland.
The magic xurro machine that makes these fried addictive snacks at 180. This is an automated churros making machine by Industrias José Luis Blanco imported from Spain (along with tips from the founder, who's only been making these machines since 1958. So some experience on churro making). You can see Chef Jose Chesa stirring while Christina Baez looks on
Chef Jose Chesa stirring while Christina Baez looks on at the magic xurro machine

The finished bites are much lighter than what you probably have experienced in your churro history. These new Portland xurros are crispy but not hard, airy and not oily – they reminded me of the perfect extra crispy french fries that I seek out, but sweet thanks to a sprinkling of cinnamon and sugar that doesn’t go overboard into sticky sweet. The dusting of the Xurro isn’t as strong in cinnamon as the common churros. Note: the xurros that will be served here are normally shaped like a ring, but they were broken into sample size of mini tube shapes at the sneak peak. You won’t be able to just eat one. Good thing the xurros come in 3 ($3.75), 6 ($5.75), or 12 ($10.75).
Portland Xurros from 180, usually served in a ring but in little tubes for dipping for our sneak peak. Perfectly crispy, not oily, dusted with just the right amount of cinnamon and sugar.

The plus of the tube shape is that they are perfect for dipping. You can dip them in one (or all) of the housemade dipping sauces they offer for your Portland xurros: 2 ounces for $2 of either lemon curd, caramel + roasted peanuts, or marshmallow swirl. You can also additionally order xocolata, which you can both dip your xurro in and sip as a drinking chocolate from Cocanu at 4 ounces for $4. The children’s faces with a little chocolate smear from the xocolata is pretty damn adorable.
Dip your xurro in housemade dipping sauces (2 ounces for $2) of lemon curd, caramel + roasted peanuts, or marshmallow swirl at 180 Xurreria in Portland Dip your xurro in housemade dipping sauces (2 ounces for $2) of lemon curd, caramel + roasted peanuts, or marshmallow swirl at 180 Xurreria in Portland Dip your xurro in housemade dipping sauces (2 ounces for $2) of lemon curd, caramel + roasted peanuts, or marshmallow swirl at 180 Xurreria in Portland Xocolata, Chocolate at 180 that you can dip your xurro, or just sip as drinking chocolate

Or for full chocolate coverage on every single millimeter of the Xurro, get them dipped in chocolate and finished with Jacobsen Sea Salt by them for you at $1.75 each as Xurros Banados.
At 180 PDX, try the xorros dipped in chocolate and finished with Jacobsen Sea Salt by them for you as Xurros Banados At 180 PDX, try the xorros dipped in chocolate and finished with Jacobsen Sea Salt by them for you as Xurros Banados At 180 PDX, try the xorros dipped in chocolate and finished with Jacobsen Sea Salt by them for you as Xurros Banados

Also available here are Xurros Rellenos, stuffed with your choice of Creme Catalana (a burnt custard cream similar to Creme Brulee), Dulce de Leche (shown below that tastes like an upgraded creme caramel), or Xoco Cream (a chocolate cream) at $3 for 2 pieces. Holy moly.
180's Xurros Rellenos, stuffed with Creme Catalana, Dulce de Leche, or Xoco Cream at 180 PDX. This is with Dulce Leche

And like an upgrade on a stuffed croissant enters the Xuixo, a pastry that is stuffed with cream and fried and covered with sugar. Who needs a cronut when you can have this $6 delicacy? Only a limited quantity is made each day.
Christina Baez, one of the partners of 180, modeling a Xuxo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar Xuixos from 180 PDX. Xuxo is a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar at 180 PDX Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar. Available at 180 PDX

Yes, it’s a bit messy and sticks to your fingers and flaky. But look at those luscious layers inside these sliced up xuixos that we sampled…
Jose Chesa passing out Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar at 180 A closer look at the layers inside the Xuixo, a pastry that is a bit remisicent of a croissant, stuffed with cream and fried and covered with sugar- offered at 180

If you are looking for a little roasty slight bitterness to balance out the sweet here and also need a caffeine hit – especially if you can call this breakfast to start your day like they do in Barcelona – there is coffee here as well. Local Roasting Company provides the beans for Solo / Americano, Cortado, Bombon, Cappuccino, and Con Leche. All drinks are available iced, and you can also get housemade soy milk or housemade hazelnut milk.

What do you think of the xurreria, are the Portland xurros calling your name? What do you want to go with your Xurro?

Disclosure: I attended a media preview that provided samples and was complimentary, 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.

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2014 Portland Monthly’s Country Brunch & Bloody Mary Smackdown

Here is my recap of the 2014 Portland Monthly’s Country Brunch & Bloody Mary Smackdown. This was my second time attending the event- I also attended the 2013 event and did a blog recap so visit there for more. This event took place at Castaway Portland and is sponsored by Portland Monthly Magazine, and one of the things that was really great was there was never really a line of a handful of people to get food or drink and there was plenty of seating so everyone was able to sit to enjoy their tastes!

Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

This year, six chefs prepared bites of their favorite brunch fare while six contenders vied for “Best Dressed Bloody Mary” (either or both Judge’s and People’s Choice) in the third-annual Portland Monthly Bloody Mary Smackdown!
Brunch Bite Bonanza at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm, Bloody Mary Smackdown presented by Grey Goose

100% of net proceeds of this event benefit Zenger Farms new Urban Grange. Urban Grange is an 8,960-square-foot facility that will support the Zenger Farm ongoing efforts to connect Portland communities to fresh-grown food by being a space for Zenger youth field trips, summer camps, healthy eating workshops, and farmer training programs, opportunities for emerging businesses in the commercial kitchen, etc.
Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

Brunch Bite Bonanza by:

  • Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula which was a nice refreshing dish with all the other richness and spiciness of the other samples that brunch for me.
    Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Jose Chesa from Ataula boldy presented a cold tapas breakfast dish of Mojama-cured Albacore Tuna sandwich on coca bread with dill mustard mayo, mango, and arugula at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Chef Matt Christianson from Urban Farmer who provided Bohemian, a stroopwaffle with bacon jam and eggs and bourbon maple
    Chef Matt Christianson from Urban Farmer who provided Bohemian, a stroopwaffle with bacon jam and eggs and bourbon maple at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Matt Christianson from Urban Farmer who provided Bohemian, a stroopwaffle with bacon jam and eggs and bourbon maple at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Chef Johanna Ware from Smallwares brought one of my favorite Asian breakfast dishes, Breakfast congee with Chinese Sausage, egg, scallion, granola and maple ponzu. I could have had a whole bowl of this.
    Chef Johanna Ware from Smallwares brought one of my favorite Asian breakfast dishes, Breakfast congee with Chinese Sausage, egg, scallion, granola and maple ponzu at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Johanna Ware from Smallwares brought one of my favorite Asian breakfast dishes, Breakfast congee with Chinese Sausage, egg, scallion, granola and maple ponzu at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Johanna Ware from Smallwares brought one of my favorite Asian breakfast dishes, Breakfast congee with Chinese Sausage, egg, scallion, granola and maple ponzu at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Chefs Karen Pride & Brittney Galloway from Harlow presented Mercy Blues, a bed of spinach topped with garlic herb polenta, stewed black beans and corn, slow-roasted tomatoes, smoky tempeh, chipotle cashew hollandaise and scallions. I thought it had a lot of flavor and unlike all the other brunch bites, is vegan and vegetarian.
    Chefs Karen Pride & Brittney Galloway from Harlow presented Mercy Blues, a bed of spinach topped with garlic herb polenta, stewed black beans and corn, slow-roasted tomatoes, smoky tempeh, chipotle cashew hollandaise and scallions at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chefs Karen Pride & Brittney Galloway from Harlow presented Mercy Blues, a bed of spinach topped with garlic herb polenta, stewed black beans and corn, slow-roasted tomatoes, smoky tempeh, chipotle cashew hollandaise and scallions at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm alt="Chefs Karen Pride & Brittney Galloway from Harlow presented Mercy Blues, a bed of spinach topped with garlic herb polenta, stewed black beans and corn, slow-roasted tomatoes, smoky tempeh, chipotle cashew hollandaise and scallions at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm" Chefs Karen Pride & Brittney Galloway from Harlow presented Mercy Blues, a bed of spinach topped with garlic herb polenta, stewed black beans and corn, slow-roasted tomatoes, smoky tempeh, chipotle cashew hollandaise and scallions at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank’s hollandaise. I had to admire the Lardo team as they efficiently were putting out those plates, including frying those little pork bellies and quail eggs.
    Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank's hollandaise. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank's hollandaise. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank's hollandaise. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chef Rick Gencarelli from Lardo of course brought the fat with a Pork Belly Egg Benedict with a buttery buttermilk biscuit, big hunk of pork belly, fried quail egg, and Frank's hollandaise. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Chefs Michael Madigan & Jeff McCarthy from TenTop did a unique take with their Miso Soy Ginger Bagel with bulgogi beef, kimchee schmear, and cured egg yolk. You can see Chef Michael below adding the egg in the little bagel hole.
    Chefs Michael Madigan & Jeff McCarthy from TenTop did a unique take with their Miso Soy Ginger Bagel with bulgogi beef, kimchee schmear, and cured egg yolk at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chefs Michael Madigan & Jeff McCarthy from TenTop did a unique take with their Miso Soy Ginger Bagel with bulgogi beef, kimchee schmear, and cured egg yolk at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Chefs Michael Madigan & Jeff McCarthy from TenTop did a unique take with their Miso Soy Ginger Bagel with bulgogi beef, kimchee schmear, and cured egg yolk at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

Bloody Mary Smackdown presented by Grey Goose:

  • Irving Street Kitchen (2012 People’s & Judges’ Choice Champion, 2013 People’s Choice Champ)’s Irving Street Bloody Mary by Pete Koptiuch was as spicy as ever, combining “all of the ingredients you’ve come to hold so dear in those early morning recoveries and mixed them with a few we thought you deserved”
    Irving Street Kitchen (2012 People’s & Judges’ Choice Champion, 2013 People’s Choice Champ)'s Irving Street Bloody Mary by Pete Koptiuch was as spicy as ever, combining all of the ingredients you've come to hold so dear in those early morning recoveries and mixsed them with a few we thought you deserved Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Irving Street Kitchen (2012 People’s & Judges’ Choice Champion, 2013 People’s Choice Champ)'s Irving Street Bloody Mary by Pete Koptiuch was as spicy as ever, combining all of the ingredients you've come to hold so dear in those early morning recoveries and mixsed them with a few we thought you deserved Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Le Bistro Montage (2013 Judges’ Choice Champion) Steve Dodge brought their Bloody Mary Lou Retton, a cajun bloody mary with beef bouillon and Spam garnish
    Le Bistro Montage (2013 Judges’ Choice Champion) Steve Dodge brought their Bloody Mary Lou Retton, a cajun bloody mary with beef bouillon and Spam garnish at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Le Bistro Montage (2013 Judges’ Choice Champion) Steve Dodge brought their Bloody Mary Lou Retton, a cajun bloody mary with beef bouillon and Spam garnish at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Broder man Chad Hinman brought a Broder Danish Mary that included a blend of citrus, spice, horseradish layered with curry, cumin, fresh dill, toated fennel, cumin seed, dill seed, celery seed, and fresh cut dill and more left under Danish secret.
    Broder man Chad Hinman brought a Broder Danish Mary that included a blend of citrus, spice, horseradish layered with curry, cumin, fresh dill, toated fennel, cumin seed, dill seed, celery seed, and fresh cut dill and more left under Danish secret. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Broder man Chad Hinman brought a Broder Danish Mary that included a blend of citrus, spice, horseradish layered with curry, cumin, fresh dill, toated fennel, cumin seed, dill seed, celery seed, and fresh cut dill and more left under Danish secret. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Broder man Chad Hinman brought a Broder Danish Mary that included a blend of citrus, spice, horseradish layered with curry, cumin, fresh dill, toated fennel, cumin seed, dill seed, celery seed, and fresh cut dill and more left under Danish secret. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Radar Lily Tollefsen and Jonathan Berube brought a Voddie Mary that had tomato, roasted garlic, peppercorn, tapatio, lemon, lime, vodka secrets with Rainier-Celery Soda shot to follow.
    Radar Lily Tollefsen and Jonathan Berube brought a Voddie Mary that had tomato, roasted garlic, peppercorn, tapatio, lemon, lime, vodka secrets with Rainier-Celery Soda shot to follow. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Radar Lily Tollefsen and Jonathan Berube brought a Voddie Mary that had tomato, roasted garlic, peppercorn, tapatio, lemon, lime, vodka secrets with Rainier-Celery Soda shot to follow. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Radar Lily Tollefsen and Jonathan Berube brought a Voddie Mary that had tomato, roasted garlic, peppercorn, tapatio, lemon, lime, vodka secrets with Rainier-Celery Soda shot to follow. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Doug Fir ended up winning both People and Judge’s Choice for 2014 with their spicy, smoky, sweet and tart flavors, including candied bacon garnish and apparently Guinness and brown sugar as some of their ingredients of their concoction Joshua Merrion calls The Antidote
    Doug Fir ended up winning both People and Judge's Choice for 2014 with their spicy, smoky, sweet and tart flavors, including candied bacon garnish and apparently Guinness is one of their ingredients of their concoction Joshua Merrion calls The Antidote at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Doug Fir ended up winning both People and Judge's Choice for 2014 with their spicy, smoky, sweet and tart flavors, including candied bacon garnish and apparently Guinness is one of their ingredients of their concoction Joshua Merrion calls The Antidote at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Doug Fir ended up winning both People and Judge's Choice for 2014 with their spicy, smoky, sweet and tart flavors, including candied bacon garnish and apparently Guinness is one of their ingredients of their concoction Joshua Merrion calls The Antidote at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm
  • Imperial‘s Brandon Wise was on hand mixing a Smoked Heirloom Tomato Bloody Mary with sponsor Grey Goose vodka, smoked heirloom tomatoes, barrel-aged fresno pepper hot sauce, Imperial spice blend, fresh horseradish, sherry vinegar, fish sauce, and house pickled giardiniera.
    Imperial's Brandon Wise was on hand mixing a Smoked Heirloom Tomato Bloody Mary with sponsor Grey Goose vodka, smoked heirloom tomatoes, barrel-aged fresno pepper hot sauce, Imperial spice blend, fresh horseradish, sherry vinegar, fish sauce, and house pickled giardiniera. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Imperial's Brandon Wise was on hand mixing a Smoked Heirloom Tomato Bloody Mary with sponsor Grey Goose vodka, smoked heirloom tomatoes, barrel-aged fresno pepper hot sauce, Imperial spice blend, fresh horseradish, sherry vinegar, fish sauce, and house pickled giardiniera. Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

In addition to brunch, a pushcart would come by offering bottomless Manmosas (beer +orange juice) by Miller Highlife and Crispin Cider. Also, New Seasons Market had several booths with fresh organic juices and local hot sauce condiments as well as an extra bite of Oregon Bounty Quiche with Ruby Hill Farm eggs, Olympic Provisions ham, spring onions from Gathering Together Farm, and Portland Creamery herbed goat cheese.. Boyd’s Coffee Company, which I did not partake of since I was already full of way too much liquid, was also present keeping everyone caffeinated with their fresh brew.

Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm, New Seasons Market provided an extra brunch bite of Oregon Bounty Quiche with Ruby Hill Farm eggs, Olympic Provisions ham, spring onions from Gathering Together Farm, and Portland Creamery herbed goat cheese.

And oh yeah, there was just the The Bloody Mary Garnish Bar courtesy of Whole Foods that included sweet beet pickled egg, saffron soaked mozzarella, Olympic Provisions salami ribbon, Unbound Pickling Asparagus, and Spicy Green Bean. Have to appreciate both New Seasons and Whole Foods highlighting local artisan vendors and farmers!
Oh, just the bloody mary garnish station courtesy of Whole Foods at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm. The Bloody Mary Garnish Bar included sweet beet pickled egg, saffron soaked mozzarella, Olympic Provisions salami ribbon, Unbound Pickling Asparagus, and Spicy Green Bean
Oh, just the bloody mary garnish station courtesy of Whole Foods at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm. The Bloody Mary Garnish Bar included sweet beet pickled egg, saffron soaked mozzarella, Olympic Provisions salami ribbon, Unbound Pickling Asparagus, and Spicy Green Bean Oh, just the bloody mary garnish station courtesy of Whole Foods at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm. The Bloody Mary Garnish Bar included sweet beet pickled egg, saffron soaked mozzarella, Olympic Provisions salami ribbon, Unbound Pickling Asparagus, and Spicy Green Bean Oh, just the bloody mary garnish station courtesy of Whole Foods at Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm. The Bloody Mary Garnish Bar included sweet beet pickled egg, saffron soaked mozzarella, Olympic Provisions salami ribbon, Unbound Pickling Asparagus, and Spicy Green Bean

Special entertainment by Master of Ceremonies for #CountryBrunch Poison Waters and great country music by Foghorn Stringband. And, there were special guests, the Belmont Goats!
Poison Waters was on hand to MC the Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Poison Waters was on hand to MC the Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm great country music by Foghorn Stringband Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm great country music by Foghorn Stringband Belmont Goats were a special guest at the Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm Belmont Goats were a special guest at the Portland Monthly's Country Brunch 2014 at Castaway benefiting Zenger Farm

Keep an eye out for when I give you the warning next year that the tickets are on sale- it has been selling out every year, it’s a really great event for a wonderful cause. Please check out the Zenger Farm website to learn more about how you can help.

Many of the bloody mary drinks are available at the originating restaurant bars (including the winning Antidote at Doug Fir) , and I believe the TenTen bagel sandwich is appearing at Bowery Bagels this coming weekend and us available Friday Saturday Sunday! It’s listed as the MSG (Miso Soy and Ginger) bagel sandwich with bulgogi beef with kimchee schmear.

Which of these descriptions of brunch bites or bloody mary concoction intrigued you? Do you feel an urge to go to brunch this Sunday?

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