Icelandic Popup Fimbul PDX

Icelandic Popup Fimbul PDX was on my Eater article of popups in Portland, and if you were wondering what an Icelandic dinner entails, here’s a look from their pop up dinner at the back of Old Salt Marketplace on June 4. Fimbul is run by Kachka co-workers in their dayjob Matthew + Aurora Wickstrom with sommelier Matthrew Hunt. Chef Matthew currently works as a sous at Kachka, and worked at Dill in Reykjavik. There were two seatings – 6 PM and 8 PM – and I attended the 8 PM seating. $65 netted me the dinner that included 2 snacks, 5 small courses, and dessert, and $45 7 wine pairings plus a couple extra surprises! Gratuity is additional.
Fimbul PDX, an Icelandic Pop up Fimbul PDX, an Icelandic Pop up
[Read more…]

Signature

Shipwreck PDX

I was able to attend Shipwreck PDX at their first pop up in March at Jacqueline, and they made my Eater PDX top pop up list. I plan to attend again at their next pop up in May 15 next from 5 PM to 2 AM at Taqueria Nueve, which is now additionally partnering with Rum Club while waiting for your table. It’s a strong sign how they are continually improving and actively making choices by learning from their experience in March.

Shipwreck PDX food menu Shipwreck PDX drink menu
[Read more…]

Signature

Breaking Bread with Meadowlark PDX and Nostrana

I’ve written about the pop-up Meadowlark PDX before, when I had the warm and delicious experience with them for their Seollal Korean New Year Dinner last year in February and then their Springtime Sicilian Cocktail Party also last year. Since the events in our political stage in the United States last fall, Meadowlark has since shifted some of their goals. Headed by Chefs Jen Datka (OCI, Nostrana intern) and Emily Park (Lovely 50-50, Our Table Cooperative), they still do wonderful meals usually with a theme. In addition now, this year they plan to donate profits from each of their benefit events to a different social justice organization. This one I attended was a Breaking Bread with Meadowlark PDX and Nostrana lunch with a focus on Iranian Cuisine.
Breaking Bread with Meadowlark PDX and Nostrana to benefit the Cascade AIDs Project (CAP) with a luncheon featuring Iranian cuisine Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names
First Photo: L-R Chefs Jen Datka and Emily Park of Meadowlark PDX, Chef Cathy Whims of Nostrana,
and to the right standing Breaking Bread coordinator Libby Clow. Second Photo: Breaking Bread coordinator Libby Clow welcomed guests with some kombucha from Farm Spirit after checking their names

In this case, Meadowlark PDX volunteered along with Cathy Whims of Nostrana as chefs for this Breaking Bread lunch event, and the luncheon was organized by Libby Clow, Breaking Bread coordinator. Breaking Bread is a community centered supper club that occurs quarterly and is aimed at connecting members of our local community who may not ordinarily interact over a nourishing meal. It is a completely volunteer and donation based event so the entire $50 tickets went directly to the cause, which in this case is Cascade AIDs Project (CAP). CAP’s mission is to support and empower all people with or affected by HIV, reduce stigma, and provide the LGBTQ+ community with compassionate healthcare.

[Read more…]

Signature

Ippai PDX Osechi Dinner

Once a month, Jane Hashimawari pops up as Ippai PDX at Milk Glass Market offering Japanese home style cooking like from her mom. Her simple but comforting meals vary by the monthly theme and season and really do seem like what would be on the table at a regular family dinner if you were doing a homestay. Recently, I attended the Ippai PDX Osechi Dinner, which featured some dishes of traditional Japanese New Year’s Food to give 2017 (or any new year) an auspicious start.
Ippai PDX Osechi Dinner with Jane Hashimawari

[Read more…]

Signature

Twisted Filipino December Dinner

It finally happened – Carlo Lamagna (of Clyde Common) held an all Filipino dinner under the pop up Twisted Filipino December 1 and 2 located this time at Holdfast at Fausse Piste. Hopefully this is just the first installment that I experienced, and we’ll see it popping up again and again in 2017 (I overheard he’s hoping to do the next one in January…) Make sure you follow him on his social media (Instagram, Twitter) to be in the know of his next pop up – this one was sold under Brown Paper Tickets for $80. Here’s a look at the 9 courses of this Twisted Filipino December Dinner.

Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

At the beginning of the evening, Chef Carlo explained how in many ways he was repeating a circle of life – his first Twisted Filipino pop up was also a 2 day dinner event that sold out, was dedicated in honor of his father, but in 2013 in Chicago, when his first son was just a couple months old. This evening, with his second boy also just a few months present, he once again was back solo putting himself on a plate, giving us 9 courses of elevated Filipino food that were nods to his heritage, his history and experience as a chef, and where he wants to go forward.

Also included in this dinner was a welcome sparkling cava drink (Suriol Brut Nature 2012 Cava) and 5 additional glasses from the Spanish region ranging from Basque Cider (Sidra Trabanco Cosecha Propia 2014 Asturius) to electric rosé (Fronton d’Oro Rosado 2014 Canary Island) to bright LA Rodriguez Vina de Martin Os Pasas 2013 white wine (this was my favorite pairing of the evening with the Alimasag and Arroz Caldo), an all purpose red that would go with any meat that was fantastic with the Dinuguan (Gujmaro Tinto Ribeira Sacra 2015), and a sherry (Bodegas Grant La Garrocha Amontillado Sherry Jerez) to pair with the dessert courses. All the drinks were paired by Jeff Vejr of Holdfast.

Course 1: Lumpia Sariwa

This Lumpia Sariwa is Carlo’s fresh take on the usually deep fried lil meat rolls (which you can get at Clyde Comomon) with hearts of palm, watermelon radish, soy bean sprouts, mustard greens, spiced peanuts (with cayenne and sugar) and a slightly open crispy crepe vehicle brought together with a sweet garlicky sauce. I found this a bit too salty for my taste and still prefer the deep fried version which I can eat oh, like 3-6 of.
Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

Course 2: Pinais na Kabute

Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar
Twisted Filipino December Dinner by Carlo Lamagna Course 2: Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar

Course 3: Tapsilog

Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo’s time with Paul Virant
Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant

Course 4: Ginataang Suso

Wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic
Twisted Filipino December Dinner by Carlo Lamagna Course 4: Ginataang Suso, with wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic

Course 5: Alimasag

Alimasag, aka how my mom cooks noted Carlo, as he told us a tale of when he was young how they would sear crab with garlic and the roe would get all mixed in and he would pick out every piece even though it meant his food getting cold to make sure he got in on all the deliciousness. Here he makes it easy for us without having to pick out the roe in this dish of dungeness crab, crab roe (with ginger, garlic, a bit of fish sauce, and touch of African hot pepper), housemade alkaline noodles, fingerlime, and chicharron. One of my favorite dishes of the night.
Twisted Filipino December Dinner by Carlo Lamagna Course 5: Alimasag, aka how my mom cooks noted Carlo, a dish of dungeness crab, crab roe, housemade alkaline noodles, fingerlime, and chicharron

Course 6: Arroz Caldo

For me this was one of the most homey dishes and recognizable as more traditional. It also didn’t hurt as Carlo told us his association with this dish of his dad making this all day and having this dish while opening presents at 3 AM. Arroz Caldo with quail, rice porridge, and scallions. Although his twist was to use quail rather than chicken, he got that bird flavor well infused into the porridge.
Twisted Filipino December Dinner by Carlo Lamagna Course 6: Arroz Caldo with quail, rice porridge, and scallions

Course 7: Dinuguan

A dish also called “Chocolate Meat” of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto (which we laughed as admittedly this last word is a bad word in Spanish but hey a light delicious adorable lil cake in this case) to wipe up every lil bit of sauce. Another of my absolute favorites of the night. This is probably the most attractive that dinuguan can hope to ever be, impressive Carlo.
Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto

Course 8: Ensaladang Prutas

Now into the dessert courses. Here’s a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello
Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello

Course 9: Mamon

Best dessert! Fluffy light chiffon cake with fresh parmesan and marshmallow fluff combining together for his parmesan fluff, pandan ice cream, and white chocolate florentine.
Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine. Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine.

What do you think of these Filipino dishes? Have you had experience with Filipino cuisine before, do you recognize anything from here? What dish most interests you?

 

Signature