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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Portland Monthly’s Country Brunch 2013

Last Saturday, Portland Monthly‘s Country Brunch event was back! Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for “Best Bloody Mary” in the second-annual Bloody Mary Smackdown presented by Absolut. When entering, you receive a punchcard to sample each of these (shown in the order I sampled everything ,which was quite a feat but I felt compelled to gave a thorough report for you)…

Portland Monthly's Country Brunch 2013. Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for a Bloody Mary Smackdown Portland Monthly's Country Brunch 2013. Six Portland chefs prepared bites of their favorite brunch fare while seven bartenders duked it out for a Bloody Mary Smackdown

Bloody Mary Smackdown presented by Absolut:
Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown

      • Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State’s proprietary okra pickles that were pickled for… a long time. I wish I remember, but I remember being really struck by how long of a time it was. And then I drank all the other bloodys and don’t remember. Sorry 🙁
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle
      • Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish. It was hard to resist just picking up an extra skewer.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnishPortland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish  Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Olympic Provisions provided by Jess Hereth an Olympic Mary with House Mary mix, vodka, and a pickles and of course their excellent salami as part of the garnish
      • Circa 33 and adorable Spencer Conger delivered an OMG Bloody Mary with their “The Experiment #3” with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG. This was my personal favorite of the bloody marys I had. The seat I was able to grab so I can drink, eat, and take these photos was near his station so I watched his nimble fingers preparing these delectable drinks during my brunch.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Circa 33 and adorable Spencer Conger delivered The Experiment #3 with a Pan-Asian style Bloody Mary that included lemongrass, togarashi spice, fish sauce, freshly grated wasabi, tami, galanga root, and a little chili and a dried shrimp. Seriously, OMG
      • Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim
      • Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary  Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Florida Room (Church of the Bloody Mary) by Patty Earley concocted the Holy Ghost with Clear Mary mix that was filtered and garnished with honeydew or cantaloupe for a citrusy take on a Bloody Mary
      • Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam gave me a smoky drink that set my mouth on fire in a very pleasant way. At this point, I had to make my way to the Whole Foods garnish station for some shrimp and mozz balls so I could taste what was coming next… I could see why this won Judge’s Choice.
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Le Bistro Montage Steve Dodge created the Bloody Miles with house-infused andouille sausage, Absolut vodka, horseradish, celery salt, lime, Worchestershrie, Tabasco, other spices and garnished with Spam
      • Irving Street Kitchen (Defending Champion) Michael “Fresh Mike Miller and Pete Koptiu” won People’s Choice with their Irving Street Bloody Mary
        Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Irving Street Bloody Mary Portland Monthly's Country Brunch 2013, Bloody Mary Smackdown, Irving Street Bloody Mary

Featuring for country brunch food:

      • Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade.
        Portland Monthly's Country Brunch 2013, Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade, Samayyah Sharif of Pine State Biscuits presented a housemade bloody Mary dressed with Texas Pete hot sauce and Pine State's proprietary okra pickle Portland Monthly's Country Brunch 2013, Kevin Atchley, Walt Alexander and Brian Snyder of Pine State Biscuits, whose sample was Ayers Creek cornmeal crusted Carolina catfish mini biscuits with vinegar slaw and sweet pickle remoulade
      • Kate McMillen of Lauretta Jean’s showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. But, they gave a pretty generous brunch sample that was a whole balanced plate. This included Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust.
        Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased their bounty of baked goods all over their station, and it was hard to resist picking up an extra biscuit. Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust Portland Monthly's Country Brunch 2013, Kate McMillen of Lauretta Jean's showcased Buttermilk biscuits with country sausage gravy, seasonal dressed greens, and mini-tart-cherry pies in an all butter crust
      • Chef Dee of Genies Cafe were making their Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin
        Portland Monthly's Country Brunch 2013, Justin Johnson and Chef Dee of Genies Cafe were making their Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin Portland Monthly's Country Brunch 2013, Genies Cafe Horseradish Bloody courtesy of Nadia Mihalik included their house infused horseradish vodka and Genies bloody mary mix garnished with an olive, pepperoncini and celery, and a jalapeno infused salt rim, paired with the Genies Cafe brunch plate of Chef Dee's Classic Bene, with housemade Canadian bacon topped with a cage free poached egg and famous homemade hollandaise sauce on an English muffin
      • Gregory Gourdet of Departure served up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger I was feeling a bit too light headed from the Bloody Marys I had enjoyed to squee, but it definitely crossed my mind but thankfully my physical body was too slow. Instead, I returned and savored the extreme crunch and pops of bright flavors of this fried chicken biscuit. I picked this at the same time I had the Circa 33 Experiment #3 Bloody Mary and was in heaven.
        Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger Portland Monthly's Country Brunch 2013, Departure's Gregory Gourdet serves up his Crunchy Fried Chicken with corn and coconut milk biscuit with papaya slaw and chili glaze, and a bonus of Blueberry + Asian Pear Crisp with candied ginger
      • Patrick Fleming of Boke Bowl brought my personal choice for favorite bite, Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots.
        Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots Portland Monthly's Country Brunch 2013, Boke Bowl Boke Eggs & Bacon with fried quail egg with pork in black bean sauce over rice tots
      • Scott Dolich of Bent Brick provided the end to my brunch with Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushies
        Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich Portland Monthly's Country Brunch 2013, Corned Beef Hash Sausage with duck fat potatoes and fried egg sauce, and helped us cool our palates with some Aquavit slushie from Bent Brick Scott Dolich

Guests could add additional garnishes to their Bloody Mary thanks to Whole Foods, who provided a station with inspiring natural ingredients for skewers, while another station had sweet bites next to a Blue Moon beer station for those who wanted a beer pairing instead of a Bloody Mary. Finally, everyone could finish off their meal of brunch and bloodies with a special Zenger Farm – inspired herbal ice cream by Ruby Jewel (I was seriously too stuffed to even partake, but it looked awesome) as well as enjoy alternate refreshing beverages from Blue Moon beer, Stumptown Coffee, or Joia natural sodas that included one that was Pineapple, Coconut & Nutmeg, and another of Lime, Hibiscus, and Clove, and in the background wonderful country twang entertainment by Caleb Klauder Country Band

Portland Monthly's Country Brunch, Whole Foods, Bloody Mary Smackdown, garnish station Portland Monthly's Country Brunch, Whole Foods, Bloody Mary Smackdown, garnish station Portland Monthly's Country Brunch and Bloody Mary Smackdown, Joia Natural Soda provided an alternative refreshment For the Portland Monthly Country Brunch 2013 and Bloody Mary Smackdown, in the background wonderful country twang entertainment was provided by Caleb Klauder Country Band

100% of net proceeds will benefit Zenger Farm‘s new Urban Grange, an 8,960-square-foot facility on the farm for classes, business incubation, and events for its ongoing efforts to connect Portland communities to fresh-grown food. Zenger Farm is a working urban farm that models, promotes and educates sustainable food systems, environmental stewardship, community development and access to good food for all. There is an article about Zenger Farm’s commitment to community and connecting people to the food ecosystem from the ground up (literally) at the farm level here from Portland Monthly.

Portland Monthly Magazine always puts together amazing events, bringing exceptional food and drinks and setting up a gorgeous atmosphere in terms of decorations and entertainment. Every event I’ve attended has been fantastic and positive. They had many of their magazines splayed out on the table (I already subscribe) and is definitely worth getting the print edition so you can thumb through their beautiful photos. I also love their Eat Beat, and you can rely on them to help point you towards the best in Portland. I mean, just look at my experience from this- such an embarrassment of riches, they are so cool. You can see more photos at their slideshow of the party pics.

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