PDX Dumpling Week 2016 So Far…

February 11, 2016 by 11 Comments

Right now until Saturday February 13 is PDX Dumpling Week 2016. Essentially, Dumpling Week has a list of 12 Portland restaurants and food carts offering dumplings and for each place you visit and enjoy their dumplings, you receive a sticker to add to a Dumpling Passport (you might have to ask for it after you order as they may not remember to hand it out automatically). Based on how many stickers you collect, you are entered for different levels of prizes.

I listed the participating 2016 Dumpling Week restaurants and the dumplings they are offering last week (I also participated in Dumpling Week last year and wrote a 2015 Dumpling Week Recap). Here’s where I’ve been so far for 2016:

  • Imperial: Beef and pork khinkali with melted butter, black pepper and dill served with a bit of yogurt. I recommend ordering a Parker House roll because although you can drink up the juice and spoonful of yogurt at the end if you’d like, I prefer dunking a Parker House roll into it and using that as my sponge. The bar is packed during happy hour, so if you are mainly going for dumplings I suggest arriving after Happy Hour is over (the dumplings are not a happy hour special) so you don’t have to wait for a space at the bar – unless of course you are planning on having more of a meal then make dinner table reservations.
    Portland Dumpling Week 2016 Imperial offering: Beef and pork khinkali with melted butter, black pepper and dill served with a bit of yogurt Portland Dumpling Week 2016 Imperial offering: Beef and pork khinkali with melted butter, black pepper and dill served with a bit of yogurt
  • Kachka: Mushroom and potato vareniki with porcini pumpernickel breadcrumbs, French onion smetana and scallions. I enjoyed these with 30 grams of Matsutake Vodka (a seasonal one to emphasize the mushroom) and 30 grams of Horseradish Vodka (a usual favorite of mine).
    Dumpling Week 2016 offering from Kachka: Mushroom and potato vareniki with porcini pumpernickel breadcrumbs, French onion smetana and scallions. Dumpling Week 2016 offering from Kachka: Mushroom and potato vareniki with porcini pumpernickel breadcrumbs, French onion smetana and scallions.
  • Grassa: Italian soup dumplings. I recommend ordering these with garlic bread to wipe up the sauce, and be generous in adding the Calabrian Chili Oil or Mama’s Lil Chili Oil to your dumplings that come with your order. I also recommend downloading the Chew Dining Club app so that you can input the code at the bottom of your receipt and start racking up credit to earning goodies by dining at various ChefStable restaurants
    Dumpling Week 2015 offering from Grassa: Italian soup dumplings. I recommend ordering these with garlic bread to wipe up the sauce, and be generous in adding the Calabrian Chili Oil or Mama's Lil Chili Oil to your dumplings that come with your order.editDelete caption Dumpling Week 2015 offering from Grassa: Italian soup dumplings. I recommend ordering these with garlic bread to wipe up the sauce, and be generous in adding the Calabrian Chili Oil or Mama's Lil Chili Oil to your dumplings that come with your order.editDelete caption
  • Sizzle Pie: A team-up of Sizzle Pie and Korean BBQ food cart Kim Jong Grillin’ are offering Korean BBQ-inspired pizza mini calzones. The three options are either Meat, Vegetarian, or Vegan ONLY be available at the West Burnside location at 926 W Burnside and each order comes with three stone oven-baked dumplings. I thought there was too much dough to filling here for my taste, and more gochujang sauce is needed.
    • Meat pizza dumplings: Jjajang smoked pork, Sizzle Pie cheese blend, scallions, fermented black bean paste with pickled yellow daikon and gochujang sauce.
      Portland Dumpling Week 2016 from Sizzle Pie: Meat pizza dumplings collaboration with Kim Jong Grillin' of Jjajang smoked pork, Sizzle Pie cheese blend, scallions, fermented black bean paste with pickled yellow daikon and gochujang sauce. Portland Dumpling Week 2016 from Sizzle Pie: Meat pizza dumplings collaboration with Kim Jong Grillin' of Jjajang smoked pork, Sizzle Pie cheese blend, scallions, fermented black bean paste with pickled yellow daikon and gochujang sauce.
    • Vegan pizza dumplings: Kim Jong Grillin’ housemade vegan kimchi and “Follow Your Heart” vegan mozzarella with Sizzle Pie’s housemade vegan ranch dip.
    • Vegetarian pizza dumplings: shiitake mushroom, Sizzle Pie cheese blend, spicy tofu, scallions with soy plum drizzle and dipping sauce.

Are you participating in Portland Dumpling Week 2016, which is ending in only a few days? Which dumplings sound appealing to you or have you already had?

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Portland Drink and a Bite Highlight: Kachka

January 29, 2016 by 6 Comments

For Foodie Friday today, I continue my series highlighting a Portland Drink and a Bite of food that I think not only is best in class within Portland, but is a classic representation of the character of Portland. Of course, that Portland Drink and a Bite Highlight is also delicious, and unique.

When it’s chilly outside, nothing soothes and warms me more than the buttery soft comfort of Kachka and their dumplings. You could select to enjoy the meat one of the Siberian Pelmeni with Beef, Pork, Veal and Onion or the vegetarian version of Tvorog Vareniki with Farmers Cheese and Scallion. Do not miss this, it is a must order and my Portland Bite highlight. I get this every time I visit Kachka.
At Kachka PDX do not miss these Russian Dumplings of siberian pelmeni with beef, pork, veal and onion and also on the happy hour menu! Kachka's tvorog vareniki, a dish of scallion and farmer’s cheese filled dumplings that are just melt in your mouth, and also on the happy hour menu!

As for a drink, you should get a little vodka. Flavor Infused Vodka especially. You can order it at the sizes of 30, 60, or 100 grams, so it’s possible to get a taste of that Russian tradition of drinking and eating without going overboard. After all, a 30 gram serving is only an ounce.

The vodkas infused with flavors vary from chamomile vodka, horseradish vodka, earl grey, cocoa nib vodka and a few others which seem to consistently be on the menu. And there’s then additional other flavors that rotate seasonally, varying from strawberry, lemon to charred rosemary, matsutake mushroom and more. My personal favorite is the horseradish vodka, which I will usually get with a flavored sweet infused vodka flavor too and a seasonal one. I’m pretty excited that they are going to starting March 2016 be offering bottles of their horseradish vodka for sale so I can get my vodka fix on at home!

Vodka, 30 grams from Kachka Kachka PDX Vodka Flights: 30 grams x 3 of curated vodka. This one is the Mother Russia flight with from right to left, green mark, hammer + sickle, and imperia

For a cocktail with a flavored vodka, you could also consider their tart and refreshing Baba Yaga, which features their chamomile vodka, liquore strega, and lemon.

Kachka PDX Happy Hour drink of the Baba Yaga with chamomile vodka, liquore strega, lemon

If you’d like, you can also get (in addition to the dumplings of course) the much raved about “Herring Under a Fur Coat” cold zakuski. This dish is beautiful, and it seems to be the glamour shot that represents Kachka.
The famous Kachka PDX dish of the Herring Under a Fur Coat, a 7 layer dip but russian. and actually a salad, with herring, potatoes, onions, carrots, beets, mayo, eggs. The famous Kachka PDX dish of the Herring Under a Fur Coat, a 7 layer dip but russian. and actually a salad, with herring, potatoes, onions, carrots, beets, mayo, eggs.

You just remember that you can’t go wrong with any of the zakuski, whether cold or hot. You can’t go wrong.

The reason that I love Kachka, besides the incredible food, and the nice service, is that it’s so very Portland that a restaurant like this can be so successful and loved by foodies. Despite visiting many cities that are considered “Best Food Cities”, it’s only someplace like Portland where food lovers are willing support the unknown just as long as it’s good. Who knew Russian food can be such a hot commodity that it was named 2014 Restaurant of the Year by Willamette Week, and 2015 Rising Star Restaurant of the Year by the Oregonian. Co-owners Bonnie Morales and Chris Israel took a risk that I’m not sure would have paid off in most other cities.

The fact that Portland loves food, and that we embrace all kinds of good food even and especially the unfamiliar, makes me proud to be a Portland citizen. I love how Kachka highlights Soviet era food that just a few decades ago, embarrassed the immigrant kids and was hidden. No, Kachka does more than highlights – it really embraces it and successfully makes everyone embrace it too.

Have you been to Kachka? What is your favorite dish or drink if you have?

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Recap of Feast Night Market 2015

September 29, 2015 by 16 Comments

I cannot compete with the absolutely stunning photography of fellow bloggers such as Hummingbird High with her a giant, epic recap of feast portland 2015 or Aubrie at Portland Food Photography or urbanblisslife’s Feast Portland 2015 Recap and I definitely encourage you to visit these drool-worthy coverage of Feast 2015. And probably more out there that I don’t recall or know about (have a recap? Comment and I’d love to link up).

Photo by John Valls, Night Market 2015, courtesy of Feast Photo by John Valls, Night Market 2015, courtesy of Feast
Photo by John Valls, Night Market 2015, courtesy of Feast

What I lack with a DSLR since I’m using my camera phone, I will try to make up with detailed coverage of everything served at Night Market 2015.

I figure if you are reading this post, you probably have one or two of three goals.

  1. You were there and want to see if there are images of some of the dishes you enjoyed. I did miss a couple dishes (sorry Chris Carriker of Bluehour, and Rick Ebster of Bottle + Kitchen) and the original full dish of John Gorham of Toro Bravo was reduced to only 2 ingredients by the time I circled back, but I did get to everyone else.
  2. You weren’t there and want to live vicariously through me. I hope this recap helps.
  3. Perhaps you are considering whether you should buy tickets for Night Market 2016 next year. I hope that looking at all the possible samples gives you confidence that you will indeed leave completely full, and that the dishes are indeed unique and the experience is one of a kind.

This was my first time at Night Market. I can see why it has been such a sell-out event each year. It offers the unique emphasis on street food – which in most cases translates to a lot of bold flavor. Asian food also tends to like combining multiple strong flavors in a bite – savory and salty, sweet and salty, spicy and sweet, etc.  You should also expect several weird ingredients, daring you to adventure into the exotic.
Careful knifework slicing at the station of Angus An of Maenam who presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015
Careful knifework slicing at the station of Angus An of Maenam who presented Kor Moo Yang – Grilled Pork Jowl with Tamarind Dip for Night Market 2015

The vibrant feel of a night market in Asia is also captured by the energetic Asian pop music playing in the background, lots of bright color via glowing lanterns and the plastic floral tablecloths (did they take all of Andy Ricker’s extra tablecloth material?), even the bustling crowd and lines feels authentic to the lines for the food stalls along the street. Thankfully, there’s no smell of exhaust or garbage or stray dogs underfoot that seem like the only missing ingredients besides stalls of random stuff to buy.
Photo by Brooke Bass, Night Market 2015, courtesy of Feast
Photo by Brooke Bass, Night Market 2015, courtesy of Feast

One of the best things about this kind of festival is not only the food and drink but the access. By this, I mean access to being able to meet the men and women behind the food and drink. Night Market was particularly worthwhile for me because I was familiar with several of the restaurant names but had never seen the chef. Access is also about how the crowd is just like you, a great appreciator of food – so go ahead and talk to anyone and everyone around you – be it in line, or at a shared table or area while sampling – about food. When you think of the ticket price, make sure you keep this access in mind – this is beyond just the food and drink itself.
Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015 and is here chatting with a Night Market guest
Left: Sunny Jin of JORY, at The Allison chatting with a guest

And of course, let’s not forget the important cause that the proceeds of your ticket sales also go to. The numbers are still being tabulated for this year, but in the previous years Feast has raised more than $162,000 towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share Our Strength’s No Kid Hungry campaign.

The Feast Night Market 2015 boasted 21 chefs, 8 wineries, 6 brewery/cidery vendors, and 9 distilleries as part of this all inclusive all you can eat and drink festival. Sample eats I tried included (here comes the photo heavy portion of the post…):

Southern Thai Noodle Curry by Earl Ninsom from Langbaan

Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end his Kanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf). This tasted just like something I would get from a roadside stand in Thailand. They had one of the two longest lines of the evening, but kept patiently doling out the noodles and curry I think to the end.
Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end his Kanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf)
It was very bold in flavor. Kanom Jeen is not a typical noodle you see on Thai restaurant menus, as and most curries in the US you see come with rice rather than these fermented rice noodles. They are often wrapped into little round nests – a mini version which Earl did for this dish. Yes, maybe I was in this line maybe more than once.
Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end hisKanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf) Earl Ninsom of the almost impossible to get into Langbaan had long lines all night but was serving up to the very end hisKanom Jeen Gang Nuea (Southern Thai Noodle Curry with Grilled Beef, Jackfruit and Betel Leaf)
At the “front of the house” restaurant of Paa Dee, you can find Kanom Jeen on their regular menu with green curry as I tried (vegetarian with tofu instead of chicken) in a previous blog post. Paa Dee may not be the fancy elevated Thai food of LangBaan, but I recommend this food for a taste of what normal Thai people eat when dining out at mid priced restaurants.

Kor Moo Yang from Angus An of Maenam

Angus An of Maenam presented Kor Moo Yang – Grilled Pork Jowl with Tamarind Dip. I loved the taste of the fatty pork and grill flavors with the tamarind dip, but wish there had maybe been a little ball of sticky rice to go with it. At least, that’s how I have had this dish in Thailand off the street (in Thai, Kor mean neck, and Moo means pork, and Yang means grilled). I also might have added a little bit more spice with diced Thai chili peppers. But, otherwise very authentic tasting dish from what I would get in Asia literally off the streets!
Angus An of Maenam presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015 Angus An of Maenam presented Kor Moo Yang - Grilled Pork Jowl with Tamarind Dip for Night Market 2015

Sichuan Cumin Lamb Salad from Johanna Ware of Smallwares

Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint. Thanks for trying to incorporate some vegetables into our Feast weekend Johanna.
Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint Johanna Ware of Smallwares offered a dish of Sichuan Cumin Lamb Salad with peanut sauce, celery and mint

Lamb Pelmeni from Bonnie Morales

Another big hit of the night were the melt in your mouth Russian Dumplings. Bonnie Morales of Kachka was preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears also almost to the end.
Bonnie Morales of Kachka preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears Bonnie Morales of Kachka preparing plates of Lamb Pelmeni with Adjika Butter and Pickled Pears
Several people couldn’t help but go back for a second (or third!) sample. The pelmeni may not be lamb, but those buttery doughy dumplings with beef, veal, and pork are on Kachka’s regular happy hour and dinner menu (as I also adored before in a previous blog post)
Bonnie Morales of Kachka was adored for her plates at Night Market 2015 of Lamb Pelmeni with Adjika Butter and Pickled Pears

Moroccan Braised Lamb Shoulder in Phyllo from Tony Meyers of Serrato

Tony Meyers of Serrato had quite the teamwork going at his booth as he and two helpers hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint. It was amazing watching them put the plate together with those layers. And given that there were a lot of dishes that had softer textures, I appreciated the crispness of those phyllo squares.
Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint  Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint Tony Meyers of Serrato had quite the teamwork going at his booth as he hurriedly tried to get out of the weeds and serve up his Night Market 2015 dish of Moroccan Braised Lamb Shoulder in Phyllo with Golden Raisins, Pistachio, Curried Yogurt and Mt Mint

Lamb with Onion Ash and Juniper Cream from Viet Pham of ember + ash

Viet Pham of upcoming restaurant ember + ash opening in fall/winter in Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year’s pickled elder flower and fermented spruce and elderberry. It always makes me wonder the backstory when I see a menu with a change like this on their listing – in this case especially because the change was to make it more complex, not dial it back for service to masses. I wish I had remembered to come back and ask more details about these ingredients.
Viet Pham of ember + ash of Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year's pickled elder flower and fermented spruce and elderberry Viet Pham of ember + ash of Salt Lake City, Utah offered Lamb with Onion Ash and Juniper Cream with last year's pickled elder flower and fermented spruce and elderberry

Mei Lin and Pork Belly Pâté Egg Rolls

Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs
Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin was hyperfocused and zen as she carefully plated her Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin offered Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs Mei Lin offered Pork Belly Pâté Egg Rolls, Nước chấm, Fragrant Herbs

Gobi Manchurian from Troy MacLarty of Bollywood Theater

Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala. Similar to Mei Lin, he was also quite a study in concentration as he plated his hundreds of dishes.
Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala Troy MacLarty of Bollywood Theater presented Gobi Manchurian, a cauliflower with sweet and sour sauce, curry leaves, and garam masala

Macau Rice Crisp with Nori and Pork Floss from Abraham Conlon and Adrienne Lo of Fat Rice

This is a total contrast from Abraham Conlon (also with Adrienne Lo) of Fat Rice in Chicago who was really engaging the line as he continually called people in, not unlike how a real street vendor would call customers to entice them to stop and eat his wares. It was such perfect showmanship and energy for Night Market.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot
Abraham and Adrienne presented the most controversial dish as people either loved or hated the sweet and savory at the same time dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot. It was a big dish – I liked it, but I only got a few bites in before I ended up tucking it away for later in my bag.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot
Their booth was all decorated too with whimsical energy.
Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot Abraham Conlon and Adrienne Lo of Fat Rice in Chicago presented the most controversial dish as people either loved or hated the dish of Macau Rice Crisp with Nori, Pork Floss, Fish Sauce Caramel and Fried Shallot

Leather Storrs of Noble Rot

When it comes to showmanship however, the winner in my eyes was Leather Storrs of Noble Rot who presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform
Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread and a whole lot more visually with their stunning team uniform Leather Storrs of Noble Rot presented Pork, Pear & Gresham granola on griddle bread

Goat Tartare from Sunny Jin of JORY at The Allison

Sunny Jin of JORY at The Allison presented Goat Tartare with Charred Green Tomato, Frozen Egg, Panisse Croutons. Those panisse croutons gave a nice crunchy texture.
Sunny Jin of JORY, at The Allison presented Goat Tartare - Charred Green Tomato, Frozen Egg, Panisse Croutons for Night Market 2015

Spicy Blood Sausage from Rachel Yang of Joule

Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi. I thought it was interesting how she preferred to plate in the back, out of the spotlight. I enjoy the show in making the food just as much (ok maybe not AS much) as the food itself.
Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi Rachel Yang of Joule also issued a challenge to be adventurous in eating with her dish of Spicy Blood Sausage, Salted Shrimp Sauce, Garlic Chive Kimchi

Joel Stocks and William Preisch of Holdfast and Cornbread Madeleine

Joel Stocks And William Preisch of Holdfast were a silent bro team plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb
Joel Stocks And William Preisch of Holdfast plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb Joel Stocks And William Preisch of Holdfast plating their Cornbread Madeleine, Lardo Parmesan, Honeycomb Joel Stocks And William Preisch of Holdfast presented Cornbread Madeleine, Lardo Parmesan, Honeycomb

Merguez Sausage plate by Stephanie Pearl Kimmel of Marché

Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt.
Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt Stephanie Pearl Kimmel of Marché presented Merguez Sausage with Cucumber Salad and Harissa Yogurt

Carlo Lamagna of Clyde Common with Beef Tongue

One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common. Thanks to Carlo for being a good sport among the rush of the line to pose with the dish!
One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common One of my favorite dishes of the night was the rich dish of Beef Tongue, Roasted Bone Marrow Aioli, Crispy Rice, Pickles by Carlo Lamagna of Clyde Common

Tomato Su from Ryan Roadhouse of Nodoguro

Another huge favorite for me was the Tomato Su from Ryan Roadhouse of Nodoguro. I appreciated how he handed each dish individually to each guest who visited. So sweet! Meanwhile, the dish was light, subtle and refreshing after the mega meat fest of so many other dishes at Night Market.
A refreshing lighter bite was the Tomato Su from Ryan Roadhouse of Nodoguro A refreshing lighter bite was the Tomato Su from Ryan Roadhouse of Nodoguro

Philip Krajeck of Rolf and Daughters with Blueberries and Marscarpone

Philip Krajeck of Rolf and Daughters and his piercing eyes as he offers one of the few desserts of Night Market 2015 – I was expecting one of his famous pastas. Instead, he offered Blueberries, semolina, mascarpone, saba
Philip Krajeck of Rolf and Daughters and his piercing eyes as he offers one of the few desserts of Night Market 2015 - I was expecting one of his famous pastas Philip Krajeck of Rolf and Daughters offers one of the few desserts of Night Market 2015, Blueberries, semolina, mascarpone, saba

Handrolls from Jin Soo Yang of Bamboo Sushi

Longest line of the night award goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll which it was rumored was caught by him! They were such a blur of activity as they were rolling away hundreds of those rolls.
Longest line at Night Market goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll Longest line at Night Market goes to Jin Soo Yang of Bamboo Sushi offering a choice of: Illamna Sockeye from Bristol Bay handroll or Yasai Moriwase handroll

Tomato Gazpacho from John Gorham of Toro Bravo

By the time I got to John Gorham of Toro Bravo‘s booth, his Tomato Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and really intense on the essence of tomato) and the housemade chorizo.
by the time I got to John Gorham of Toro Bravo's booth, his Tomato Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and refreshing) and the chorizo by the time I got to John gorham of Toro Bravo's booth, his Gazpacho with house made chorizo and Mahón cheese and octopus was reduced to only the gazpacho (still super delicious and refreshing) and the chorizo

My favorite cocktail of the evening was the The Singapore Sling presented by House of Spirits with Aviation American gin, fresh lemon juice, pineapple juice, simple syrup, angostura, cherry heering and benedictine
The Singapore Sling presented by House of Spirits with Aviation American gin, fresh lemon juice, pineapple juice, simple syrup, angostura, cherry heering and benedictine

A few last images of how beautiful it was during sunset, such perfect weather where it was not too hot or cold… warm enough for sundresses, but with a breeze so you are comfortable in the crowds. And then when I left at the end with the new Tilikum Crossing bridge all lit up.
Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Sunset at Night Market at Zidell Yards was breathtaking and perfect weather Good night from the lit up Tillikum Crossing bridge

What do you think would have been your favorite dish? Do you think you would like going to Night Market?

Disclosure: I was granted a Blogger Pass for Feast Portland 2015 for blog post and social media coverage but I am not otherwise being compensated. I also purchased my own Feast event ticket.  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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Russian Dinner at Kachka PDX

June 5, 2015 by 7 Comments

Russian food is comforting and filling as you would expect from a country where it can get negative 30 below. For a country that has gone through so much famine and a generation with harsh memories of long queues for rationed food, what cuisine the people have been able to put together feels full of love and hope and celebration.

The cuisine has all the complexity yet simplicity of home-cooked, like you are at a family meal that has perfected and passed a recipe on through generations. The food feels emotional, with its contrast of plenty (though you will notice plenty of food showcasing mayo or pickles, or lots of flavors that may have been a way to make up for the small amount of meat since part of what you purchased may be rotten) with the reality of the harsh, melancholy heartbreak and hardship of Russian history.

One of my favorite restaurants when I lived in Chicago was Russian Tea Time (chef Bonnie Morales and husband Israel Morales are from Chicago too). When I moved from Chicago to Portland in 2008 I was disappointed by the lack of Russian cuisine in Portland. Then, after a few years I was thrilled when I got a bit of a taste with a Russian Pop-up at an early test of what would be eventually Da Net via Vitaly Paley’s Russian Pop-up back in March of 2013. Then, a month later, Kachka PDX opened as a permanent location to get a Russian cuisine fix . After completing a promise to myself to finish a book on Soviet food, I rewarded myself with several visits that I am now sharing with you. While DaNet, as I covered in a previous post, is a pop up Russian Experience with a set menu, Kachka is a restaurant you can visit any day and order your Russian meal a la carte.

Located at 720 SE Grand Avenue, Kachka doesn’t look like much from the outside with it’s rectangular, narrow long space that is dimly lit. Half the wall has fake windows, making you feel just like you were in a communal dining room with other comrades (well hello, I guess we are).

Stepping inside, you feel a bit like you are in a Russian living room with the utensils and napkins on the table in a flowery mug. , The tables are a bit cramped together to continue to give the requisite vibe of a communal space while thankfully, still having your own private table (no shared tables here unlike some actual communal table restaurants). A few kitschy references to Rodina (Russia portrayed as a Motherland) are scattered on the wall here or there to provide warmth, and there are a few pieces of Soviet political decor here or there as well.
Kachka PDX front Kachka PDX front host stand I came in early on a Monday for happy hour on a super cold rainy day and was treated to the ability to take this great shot of an almost empty Kachka. Several seats were taken only minutes after this photo. Bar at Kachka PDX is a nod to the propaganda of Soviet Russia times and Imperial Russia Kachka PDX simple Soviet nods on the wall

While my previous Russian restaurant experience offered more homey foods of the different regions of Mother Russia, Kachka focuses mainly on zakuski, which are small hot or cold super savory small plates that are meant to accompany enjoyment of vodka. The goal is to completely fill your table with zakuski and as you drink your vodka, always have a toast and a bite of zakuski along with spirited conversation.

With their offering of a vodka flight at a reasonable 30 grams times three, or ordering any individual at sizes of 30, 60, or 100 grams, it’s possible to get a taste of that tradition of drinking and eating without going overboard. You can go traditional vodka or the infused with additional flavor liquors (mostly vodka but not exclusively) like lemon vodka, rosemary vodka, chamomile vodka, horseradish vodka, cocoa nib vodka and more like caraway rye whiskey or Earl Grey brandy. My personal favorite is the horseradish vodka.

They also have some pre organized vodka flights for you, this one is the Mother Russia vodka flight with from right to left, green mark, hammer + sickle, and imperia. Even if you don’t think you like vodka, I really encourage you to try one of the flavor vodka in 30 grams in the spirit of what Kachka is trying to do.
Kachka PDX Vodka Flights: 30 grams x 3 of curated vodka. This one is the Mother Russia flight with from right to left, green mark, hammer + sickle, and imperia Kachka PDX Vodka Flights: 30 grams x 3 of curated vodka. This one is the Mother Russia flight with from right to left, green mark, hammer + sickle, and imperia Kachka PDX Vodka Flights: 30 grams x 3 of curated vodka. This one is the Mother Russia flight with from right to left, green mark, hammer + sickle, and imperia Kachka PDX 30 g of lemon infused vodka

If you come at happy hour though, or you just want something a bit more with your vodka, check out the cocktails featuring some of those flavored liquors or vodkas. For instance, for a while there was the Baba Yaga with chamomile vodka, liquore strega, lemon. A constant cocktail offering (and also $5 at happy hour) is the Moscow Mule with vodka, lime, homemade ginger syrup, ginger beer. I will count that for you as trying Russian vodka too and getting into the spirit of zakuski.
Kachka PDX Happy Hour drink of the Baba Yaga with chamomile vodka, liquore strega, lemon Kachka PDX Happy Hour drink of the Moscow Mule with vodka, lime, homemade ginger syrup, ginger beer

Now let’s look at some of the drinking food, aka zakuski. The much raved about “Herring Under a Fur Coat” cold zakuski is beautiful, and it seems to be the glamour shot that represents Kachka in most media avenues that I see Kachka mentioned in.
The famous Kachka PDX dish of the Herring Under a Fur Coat, a 7 layer dip but russian. and actually a salad, with herring, potatoes, onions, carrots, beets, mayo, eggs. The famous Kachka PDX dish of the Herring Under a Fur Coat, a 7 layer dip but russian. and actually a salad, with herring, potatoes, onions, carrots, beets, mayo, eggs.

I did love the dish, but I also highly enjoyed different mayo Russian salad, perhaps even more so then the Herring Under a Fur Coat. That mayo Russian salad I’m referring to is the Duck Olivier. This cold zakuski is a take on salat Oliver, a traditional Russian salad that as I learned from reading Mastering the Art of Soviet Cooking (you can read my review of that book here), has lots of variations representing regions and even the type of person you are (privileged, peasant, artsy dissident…) in Russia. This is the most popular salad in Russia.

This cold salad includes diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled meat – in this case duck, and all mixed with mayonnaise. Kachka’s version uses duck meat and crispy duck skin, and duck fat mayo. Um, yummm. Fantastic. This is the salat Olivier that is my gold standard to beat and measure all salat Olivier or any potato salad.

Kachka PDX cold zakuski of duck Olivier, a cold salad that includes diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled meat - in this case duck, and all mixed with mayonnaise. Kachka's version uses duck meat and crispy duck skin, and duck fat mayo Kachka PDX cold zakuski of duck Olivier, a cold salad that includes diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled meat - in this case duck, and all mixed with mayonnaise. Kachka's version uses duck meat and crispy duck skin, and duck fat mayo

The lesson with either of those Russian salads, whichever one you try, is don’t be afraid of the presence of mayo. As I was enjoying these two dishes (2 different visits), I thought about the book I read, and how containers were hard to find during the Soviet era, and so mayo jars were very commonly used to hold anything and everything. Mayonnaise, similar to sour cream, dill, stews and oven baked pies, are a critical part of Russian food.

For a simpler cold zakuski that is vegetarian, try the brindza pashtet, a sheep cheese and paprika spread with scallion served with lavash.
Kachka PDX cold zakuski of brindza pashtet, a sheep cheese and paprika spread with scallion served with lavash Kachka PDX cold zakuski of brindza pashtet, a sheep cheese and paprika spread with scallion served with lavash Kachka PDX cold zakuski of brindza pashtet, a sheep cheese and paprika spread with scallion served with lavash

Or feel luxurious and fancy with one of the Caviar & Roe dishes – the most affordable one is the House Cured Steelhead, but during my visit we went for the prettier Beet Cured Whitefish. All the Caviar & Roe dishes are served with yeasted blini, challah, chive, butter, and sieved egg to make your little piles of bite sized vehicles for the caviar. The Blini here are small and thin, lighter and almost approaching crepe compared to the more richer decadant pancake Blini of DaNet.
At Kachka PDX, feel luxurious and fancy with one of the Caviar & Roe dishes - the most affordable one is the house cured steelhead, but during my visit we went for the prettier beet cured whitefish. All the Caviar & Roe dishes are served with yeasted blini, challah, chive, butter, and sieved egg to make your little piles of bite sized vehicles for the caviar. At Kachka PDX, feel luxurious and fancy with one of the Caviar & Roe dishes - the most affordable one is the house cured steelhead, but during my visit we went for the prettier beet cured whitefish. All the Caviar & Roe dishes are served with yeasted blini, challah, chive, butter, and sieved egg to make your little piles of bite sized vehicles for the caviar.

When it comes to hot zakuski, in particular the Horseradish Vodka pairs perfectly with this dish Crispy Beef Tongue with citrus marinated rhubarb, roasted garlic, chive blossom, and buckwheat cracker. Similar to the Herring Under a Fur Coat and the Duck Olivier, I think this Crispy Beef Tongue represents what Kachka is all about – the homey weirdness of some traditional Russian cuisine but elegantly and expertly refined to a fine dining level fit for a czar.
Kachka PDX Hot Zakuski of crispy beef tongue with citrus marinated rhubarb, roasted garlic, chive blossom, buckwheat cracker Kachka PDX Hot Zakuski of crispy beef tongue with citrus marinated rhubarb, roasted garlic, chive blossom, buckwheat cracker

My favorite hot zakuski is the khachapuri, which is smoked sulguni cheese wrapped in dough, sort of like a pita quesadilla. It’s not as doughy or thickly cheesy comforting as an authentic Georgian khachapuri and the adjika is not nearly intense enough, but I can have this one with vodka anytime for dinner so I give points for accessibility and context for this take on the Georgian national dish. The more like a pita bread version here also has a slight crispness that is a great contrast to the oozy cheese, but be careful with your fingers as its less dough layers from that hot cheese to you too!
Kachka PDX Hot Zakuski of khachapuri, which is smoked sulguni cheese wrapped in pillowy dough -- like a crunchwrap and a cheese calzone had a lovechild. Kachka PDX Hot Zakuski of khachapuri, which is smoked sulguni cheese wrapped in pillowy dough -- like a crunchwrap and a cheese calzone had a lovechild.

You should not miss the melt in your mouth dumplings – be it the meat ones like this Siberian Pelmeni with Beef, Pork, Veal and Onion or if you get the vegetarian version of Tvorog Vareniki with Farmers Cheese and Scallion. Do not miss this, it is a must order.
At Kachka PDX do not miss these Russian Dumplings of siberian pelmeni with beef, pork, veal and onion and also on the happy hour menu! Kachka's tvorog vareniki, a dish of scallion and farmer’s cheese filled dumplings that are just melt in your mouth, and also on the happy hour menu!

There are only a handful of main dishes, which rotate in and out with new items. During the winter months, I was surprised to see a traditional dish called kulebyaka of multi-layered pie filled with black cod, red chard and crepes, served with creme „eurette. This is a time consuming dish – even at Kachka it takes 30 minutes to prepare from when you order. And it’s huge- enough to feed 2-4. I was glad I had a chance to try it while it was on the menu (it was rotated out in the spring menu).
Kachka PDX, a traditional dish called kulebyaka of multi-layered pie filled with black cod, red chard and crepes, served with creme „eurette Kachka PDX, a traditional dish called kulebyaka of multi-layered pie filled with black cod, red chard and crepes, served with creme „eurette Kachka PDX, a traditional dish called kulebyaka of multi-layered pie filled with black cod, red chard and crepes, served with creme „eurette Kachka PDX, a traditional dish called kulebyaka of multi-layered pie filled with black cod, red chard and crepes, served with creme „eurette

End your meal with some tea (or start with some if you come in on a cold windy rainy day like I did!). If you happen to come during happy hour, besides the pelmeni and vareniki dumplings which are both on the menu, there is also the option of the Red October with lamb meatballs, adjika, cheese all on a hoagie roll. It’s definitely the largest food item on the happy hour menu.
The biggest item on the Kachka Happy Hour menu is this Red October with lamb meatballs, adjika, cheese all on a hoagie roll.

Because you can order a la carte Kachka gives you control of how many dishes you fill your table with, or simply order the zakuski experience and let the kitchen fill your table on your behalf. Zakuski plates are mostly small to encourage a lot of sharing and trying of a variety of dishes. As you can see everything is plated beautifully and elegantly rather than home style casual, which provides an atmosphere of luxury on the plate contrasting with the humble around you in the restaurant decor. It’s a feel of public communal dining hall but you are given individual party privacy and elevated take that made me feel a bit like a peek into the nomenklatura or privileged class of Russia. I can’t think of a better place in Portland to celebrate the art of zakuski in such an upscale way.

As a coincidence, I saw the day before this post was scheduled to be published that Eater just created a “One Night” feature on Kachka, which includes video and gorgeous photos giving you a peek at one night at Kachka – take a look at One Night at Kachka here. Eater’s feature piece does include pictures of every single thing on Kachka’s menu, at least in May, and a video on how they make those delectable dumplings. Also, it’s just a super cool feature that takes advantage of the web (I recommend seeing it on a computer as the design doesn’t translate as well to mobile though it’s still better than most any other article you would read online in embracing telling a story using all the media available).

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

What about you? Have you been to Kachka? Is there anything about Kachka that I’ve shared that makes you curious to give it a try? What did you think of the Eater feature if you perused it?

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Dumpling Week 2015 Recap

February 5, 2015 by 22 Comments

The Oregonian declared February 1-7 2015 to be dumpling week, and who am I to disagree? It’s been so full of food porn photos and articles, ranging from dumpling recipes you can make at home to how to eat around the world with 14 dumplings at various restaurants in Portland to even Gluten Free Dumplings.
Feb 1-7 2015 First Annual Dumpling Week

And of course, there are also for this one special week, a Dumpling Passport you can fill out, collecting stickers from various restaurants in Portland who are offering dumpling specials for this week. Besides the eating of the dumplings themselves of course, some of the fun of Dumpling Week has also been running into other dumpling questers, as we compare notes on the dumplings we have eaten and our routes of dumpling eatings. Here is the list of the 19 Portland Restaurants and their Dumpling Dish.

And here’s my Dumpling Week Recap so far of where I’ve been:

Kachka offered a Lamb Pelmeni with adjika butter, smetana, cilantro and mint for $13. So melt in your mouth, I tried to savor each and every buttery dumpling and not inhale these all like Russian dumpling addict. I already love the normal dumplings on their menu (of all dumplings from around the world, I would pick Eastern European ones as my favorite- pierogi, varenky, pelmeni-, even over Asian dumplings) and these were the first ones I had to make sure I get because I knew they would be excellent.
Dumpling Week - Kachka offered a Lamb Pelmeni with adjika butter, smetana, cilantro and mint Dumpling Week - Kachka offered a Lamb Pelmeni with adjika butter, smetana, cilantro and mint Dumpling Week - Kachka offered a Lamb Pelmeni with adjika butter, smetana, cilantro and mint Dumpling Week - Kachka offered a Lamb Pelmeni with adjika butter, smetana, cilantro and mint

Boxer Ramen‘s $5 dumpling week dish was Potstickers boiled in their mushroom broth and they are filled with pork, ginger and chives served with sprouts and pulverized kimchee and a garlic ponzu sauce. I went on Day 2 of these and more recent photos on social media swap the sprouts for pickled carrots. Be aware that Boxer is cash only and only the SW Stark location downtown, not the Alberta branch, is participating in Dumpling Week.
Boxer Ramen's $5 dumpling week dish was Potstickers boiled in their mushroom broth and they are filled with pork, ginger and chives served with sprouts and pulverized kimchee and a garlic ponzu sauce. Boxer Ramen's $5 dumpling week dish was Potstickers boiled in their mushroom broth and they are filled with pork, ginger and chives served with sprouts and pulverized kimchee and a garlic ponzu sauce.

Mama Chow’s Kitchen, a food cart, is only open Monday – Friday for lunch and even arriving when they first opened there was a line 12 deep. Everyone was ordering dumplings, so try to get there early for the $7 pan seared version of the wontons that are usually in their wonton soup. Jeff Chow is thinking of keeping it as a regular offering on the menu though, if you want those chubby meaty dumplings but don’t want to deal with the extra crowd right now because of Dumpling Week. The wontons are Chicken and Taiwan Cabbage dumplings on a bed of baby green bok choy served with a spicy dipping sauce. This was one of the few dumpling offerings that came with vegetables, and combined with me also ordering their garlic noodles was a really satisfying lunch worth waiting for it to be made fresh right when I ordered it!
For dumpling week $7 Mama Chow Kitchen offered a pan seared version of their wontons from their standard wonton soup, these are Chicken and Taiwan Cabbage dumplings on a bed of baby green bok choy served with a spicy dipping sauce

Here’s the Dumpling week entry by Grassa for $12 of Crispy Semolina dumplings with Dungeness Crab, Porcinis, Mint, and House Pancetta. I’m glad that Grassa was concerned I may not be getting enough vegetables with Dumpling Week going on, so seemingly supplied a complimentary salad to go with these dumplings. They make them throughout the day, so even if they may run out during the lunch rush, go back during dinner because they may have made more by then.
Dumpling week entry by Grassa for $12 of Crispy Semolina dumplings with Dungeness Crab, Porcinis, Mint, and House Pancetta Dumpling week entry by Grassa for $12 of Crispy Semolina dumplings with Dungeness Crab, Porcinis, Mint, and House Pancetta

Jenn Louis at Lincoln Restaurant went very upscale with her offering of Malloreddus tossed in sea urchin butter with mint and preserved lemon at $18. Malloreddus is a Sardinian word for gnocchi, and these dumplings are a cross between gnocchi and cavatelli pasta, but made with semolina that’s been steeped in saffron water, thus the color you see. While I was here I also had this INSANE dessert special of a Popcorn Panna Cotta with layers of popcorn panna cotta, creme fraiche, and caramel that just freaking incredible. I know some people are filling out their Dumpling Passports by doing a progressive meal with multiple dumpling restaurants (I certainly did that myself), but if you go to Lincoln you should just make it a one stop night because this is so rich that you won’t want to muddle the experience with other stops.
For dumpling week at $18 Lincoln Restaurant offered Malloreddus tossed in sea urchin butter with mint and preserved lemon. For dumpling week at $18 Lincoln Restaurant offered Malloreddus tossed in sea urchin butter with mint and preserved lemon.

For dumpling week Bollywood Theater‘s two locations offered a chicken/pork version or vegetarian momos, steamed Nepalese dumplings found in Northern India. What you see below are the vegetarian momos because I needed a meat break – they are not vegan because they do have paneer in them with the veggies. Either choice is $8 and is served with radish slaw and spicy tomato chili sauce.
For dumpling week Bollywood Theater's two locations offered a chicken or vegetarian momos, steamed Nepalese dumplings found in Northern India. These are the vegetarian momos For dumpling week Bollywood Theater's two locations offered a chicken or vegetarian momos, steamed Nepalese dumplings found in Northern India. These are the vegetarian momos For dumpling week Bollywood Theater's two locations offered a chicken or vegetarian momos, steamed Nepalese dumplings found in Northern India. These are the vegetarian momos For dumpling week Bollywood Theater's two locations offered a chicken or vegetarian momos, steamed Nepalese dumplings found in Northern India. These are the vegetarian momos For dumpling week Bollywood Theater's two locations offered a chicken or vegetarian momos, steamed Nepalese dumplings found in Northern India. These are the vegetarian momos

Imperial went back to Chef Paley’s roots in offering Khinkali for Dumpling Week. The $8 dish were 2 palm sized Georgian pork and beef dumplings with herb yogurt. They are served with a little bowl so you can put a dollop of the yogurt in there and make sure to catch the drippings from this soupy meaty dumpling when you bite into/drink from it and eat that with a spoon so nothing is wasted. I turned them upside down in my hand to eat them so they were like a little cup and spooned the yogurt onto my bites as well. Messy but so homey and delicious.
Imperial went back to Chef Paley's roots in offering Khinkali for Dumpling Week. The $8 dish were 2 palm sized Georgian pork and beef dumplings with herb yogurt Imperial went back to Chef Paley's roots in offering Khinkali for Dumpling Week. The $8 dish were 2 palm sized Georgian pork and beef dumplings with herb yogurt Imperial went back to Chef Paley's roots in offering Khinkali for Dumpling Week. The $8 dish were 2 palm sized Georgian pork and beef dumplings with herb yogurt

Chef Gregory Gourdet’s winning shrimp dumplings from Top Chef are now at Departure for Dumpling Week, steamed and made with palm sugar, ginger and crispy shallot and those spicy Thai chilis were 3 for $11
Chef Gregory Gourdet's winning shrimp dumplings from Top Chef now at Departure for Dumpling Week, steamed and made with palm sugar, ginger and crispy shallot and those Spicy Thai chilis at $11 Chef Gregory Gourdet's winning shrimp dumplings from Top Chef now at Departure for Dumpling Week, steamed and made with palm sugar, ginger and crispy shallot and those Spicy Thai chilis at $11

Next on my list (Updated 2/6/2015) is Kenny and Zuke’s to try dumplings from a different part of the world: Fried kreplach, a traditional Jewish dumpling, filled with choice of pastrami beef or wild mushroom-leeks. They are served with sauteed onions and sour cream. Between the meat or vegetarian ones, I would recommend the vegetarian ones as the filling has more flavors. You get six dumplings for the $8.75 price, and remember Kenny and Zuke’s is open from breakfast to dinner, unlike some of the other locations which are dinner only.
From Kenny and Zuke's for Dumpling Week are Fried kreplach, a traditional Jewish dumpling, filled with choice of beef or wild mushroom-leeks. They are served with sauteed onions and sour cream. You get six dumplings for the $8.75 price From Kenny and Zuke's for Dumpling Week are Fried kreplach, a traditional Jewish dumpling, filled with choice of beef or wild mushroom-leeks. They are served with sauteed onions and sour cream. You get six dumplings for the $8.75 price From Kenny and Zuke's for Dumpling Week are Fried kreplach, a traditional Jewish dumpling, filled with choice of beef or wild mushroom-leeks. They are served with sauteed onions and sour cream. You get six dumplings for the $8.75 price

You can go fancy with the Little Bird Goat cheese gnocchi with mashed English peas, lamb tongue, pea tendrils and fresh Oregon truffles. You can make it vegetarian by asking to hold the lamb tongue if you really need to. A little stingy with the truffles on my plate, but I’ve seen pics that have had twice or three times as many truffle shavings. They have this on their lunch as well as dinner menu, and it is priced at $17.
You can go fancy with the Little Bird Dumpling Week dish of Goat cheese gnocchi with mashed English peas, lamb tongue, pea tendrils and fresh Oregon truffles You can go fancy with the Little Bird Dumpling Week dish of Goat cheese gnocchi with mashed English peas, lamb tongue, pea tendrils and fresh Oregon truffles

Where have you eaten for Dumpling Week so far, if you have participated, and what has been your favorite dumpling? In general what are your favorite type of dumplings?

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