Pinxtos at Urdaneta PDX

Recently, I visited Urdaneta, located on NE Alberta, for the first time. It has been on my list for a while from when Chef and Owner Javier Canteras with Ryan Spragg was running the Basque Supper Club as a pop up (and which he plans to still do) and then won funding from Restaurant Startup to open Urdaneta. It’s always hard to balance my wishlist with the reality of a reasonable amount of dining out and when some restaurants are literally on the opposite side of town from me (I live in SW Portland). Finally though I made it – and then all I could think about is why did I wait so long and when could I come again? What really stood out was having such unique and strong flavors, so small bites go a long way.

Sherry cocktails at Urdaneta

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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.

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Portland Dining Month 2017 – Recap

I wrote about what Portland Dining Month is in a previous post, and gave some highlights of what piqued my interest on the list. Here are a few images from where I was able to dine in March!

Bluehour

Extras: bread service, amuse bouche from chef
Portland Dining Month 2017 Bluehour, bread service Portland Dining Month 2017 Bluehour, amuse bouche
First course: Roasted beet terrine of goat cheese, trout roe, pea tendrils and saba
I found these to be beautiful and the bites are intensely flavored with roasted beet and creamy goat cheese.
Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream Portland Dining Month 2017 Bluehour menu with a First of Roasted Beet Terrine with goat cheese, trout roe, pea tenders, apple balsamic; Second of Braised Muscovy Duck Leg with chestnut dumplings, charred leeks, shallots, red wine jus; Third of Dulce de Leche Bread Pudding with cocoa crunch, sea salt, fernet ice cream
Second course: Braised Muscovy duck leg with chestnut dumplings, charred leeks, shallots and a red wine jus
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Portland Pop Up Restaurant List 2017

Updated April 11, 2017

It’s difficult to track pop-ups: they often change up when they are open and where they might appear. Depending on the season, they may close down for a while – and if you don’t pay attention to their social media you could miss when they come back from their sabbatical, while others move on to other ventures. All have limited capacity so if you don’t jump on reservations quickly you are out of luck until the next event.

That means following lots of things on social media or being on several mailing list to become informed immediately when an announcement for a meal event is made with the when, where, etc.  Despite the work, pop up restaurants are often your chance to try great cuisine and meet amazing chefs, as the lineage of pop ups alumni that have now settled into homes like Holdfast Dining, Nodoguro, Langbaan, Coquine, and Nomad PDX are proof.

Eater PDX has published my list of Best Portland Pop Ups and Supper Clubs and you can see it here: the only ones listed below are ones not on that published list or I have my own link so you can read my experience with it on a blog post as I removed those for the Eater article. [Read more…]

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Chef Naoko’s Shizuku

Recently, Chef Naoko‘s Bento Cafe remodeled the space next to it on SW 12th and Jefferson. That space recently opened as Shizuku, an expansion to a larger space and a more zen tranquility of a dining space. They still include meals in a lacquered box but also a handful of small plates or a six course kaiseki option. Here’s my closer look at Chef Naoko’s Shizuku.
Interior of Chef Naoko's Shizuku, designed by Kengo Kuma Interior of Chef Naoko's Shizuku, designed by Kengo Kuma Interior of Chef Naoko's Shizuku, designed by Kengo Kuma Interior of Chef Naoko's Shizuku, designed by Kengo Kuma Interior of Chef Naoko's Shizuku, designed by Kengo Kuma Interior of Chef Naoko's Shizuku, designed by Kengo Kuma

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