PDXWT Breakfast Sandwich at Portland Penny Diner

Portland Penny Diner, located next to Imperial, makes me sad with its hours of 7 AM – 3 PM on weekdays of Monday – Friday only. Unless I am very very motivated, there is no way I can go quickly grab something. Stupid working in Beaverton for my job getting in the way of leisurely breakfast deliciousness…

But I so want to visit more often, and even regularly, enjoy a breakfast sandwich on the buttery soft doughy fresh Parker House rolls that I already do not hesitate to pay $1 for when I come for happy hour or dinner at Imperial.

Portland Penny Diner Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley

But did you know you can have those deliciously buttery rolls with breakfast between it?

For instance, the  most unusual sounding sandwich of the 3 breakfast sandwiches they offer on Parker House rolls is the PDXWT.
Portland Penny Diner's breakfast sandwich of PDXWT duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll. Portland Penny Diner's breakfast sandwich of PDXWT duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll.

This sandwich include duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll.
Portland Penny Diner's breakfast sandwich of PDXWT duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll. Portland Penny Diner's breakfast sandwich of PDXWT duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll.
I inhaled that thing even before getting on the Max train at Pioneer Square to go to work. I need access to more sandwiches with these Parker house rolls.
Portland Penny Diner's breakfast sandwich of PDXWT duck bologna, sauerkraut, coffee mayo, egg, american cheese, on the soft, buttery, and fresh parker house roll.

It’s the best breakfast item I’ve ever had from Paley… and that means a lot, since it knocked off the other contenders available at Portland Penny Diner, the Bagel Bun, or Balls (also known as Bagel Bombs) which is a bagel stuffed with cream cheese inside. I’ve also another time had a Reuben and Cheese Croissant. Did you hear what I just described? This is serious breakfast pastry.
Bagel Balls, or I call them Bagel Bomb's, from Chef Paley of Portland Penny Diner and Imperial. These bagels are stuffed with cream cheese inside. LOVE. Bagel Balls, or I call them Bagel Bomb's, from Chef Paley of Portland Penny Diner and Imperial. These bagels are stuffed with cream cheese inside. LOVE. Bagel Balls, or I call them Bagel Bomb's, from Chef Paley of Portland Penny Diner and Imperial. These bagels are stuffed with cream cheese inside. LOVE. Portland Penny Diner, Reuben and Cheese stuffed croissant Portland Penny Diner, Reuben and Cheese stuffed croissant Portland Penny Diner, Reuben and Cheese stuffed croissant

If you are staying downtown as an out of town guest for work in Portland downtown, or work downtown, and want a quick bite to go (the diner itself is small so I admit I’ve only really grabbed and gone), make sure you stop here for a breakfast or lunch!

Dammit Portland Penny Diner, why can’t you be open on the weekends? I don’t even need to have you clean the place and let us sit down, I’d be happy if it was all carry out only, please?

Have you ever heard of these bagel bun, bagel balls, bagel bombs? What do you think of the description of the PDXWT breakfast sandwich?

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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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