Eat for a Cause August 29 and Help Women!

On Saturday, August 29, there are two opportunities where you can Eat For a Cause and help women at the same time! Don’t let the weather predictions for some rain and wind deter you.

Ruby Jewel Hawthorne, benefiting Raphael House

First, there is the Grand Opening of the new location of Ruby Jewel Ice Cream at SE Hawthorne, in the Mount Tabor neighborhood. The 4707 SE Hawthorne location is right between Por Que No and Apizza Scholls, both famous restaurants that will be open for lunch (as well as dinner). So then come on over for dessert because as part of their Grand Opening, a percentage of the proceeds goes towards Raphael House, a Domestic Violence agency.

Founded in 1977, Raphael House of Portland is dedicated to fighting the causes and effects of domestic violence. They offer emergency shelter in a confidential location, a 24-hour in-house crisis line, transitional housing and advocacy programs, non-residential advocacy in partnership with the Portland Police Bureau, and also work to bring an end to violence through community outreach and education. Raphael House is the largest domestic violence shelter in Multnomah County. Annually, Raphael House provides 10,000 safe nights for women and children in their emergency shelter and support as many as 5,000 callers on their 24/7 crisis line.

Ruby Jewel Hawthorne will be open noon – 11 PM, so you have plenty of time during the day to make your way here. As part of the celebration, they will have live music by Mo Phillips from 2-4 PM and also a special Mt Tabor Volcano Sundae which you can see previewed by Drew Karney of KGW here and you can see posed here… The Mt Tabor Volcano Sundae is a 2 scoops of ice cream (your choice) with an upside down “volcano” cone, hardening chocolate sauce, double chocolate cookies, and fresh strawberry sauce and whipped cream.

Special flavors above and beyond their regular flavors include
Ruby Jewel Ice Cream flavors for September 2015

September Seasonal Ice Cream

  • Chocolate Chip Squared– Singing Dog Vanilla ice cream with mini dark chocolate chips and chunks of housemade chocolate chip cookies.
  • Double Chocolate Toffee Crunch– Ruby Jewel’s classic Double Chocolate ice cream studded with house-made, chocolate-topped toffee.
  • Coconut Cream Pie– toasted coconut based ice cream filled with swirls of marshmallow fluff, candied coconut and vanilla wafer cookie crumbs.
  • Hazelnut Latte– Nossa Familia’s Full Cycle Blend coffee is paired with Oregon hazelnuts for a smooth coffee treat.
  • Honey Pistachio– Bee Local’s Oregon High Desert honey and pistachio ice cream with roasted pistachios.
  • PB & J Sandwich– Peanut butter ice cream with housemade Concord grape jelly and challah bread croutons.

Dairy Free

  • Portland Soda Works Root Beer Ice– Indian sarsaparilla and warming spices of Portland Soda Works root beer syrups used for sodas, cocktails and now a refreshing, nostalgic ice!
  • Reverend Nat’s Revival Cider Ice– Bold, crisp and full of apple flavor.

Samples of sundes in mini size at Ruby Jewel: Chocolate Chip Squared Ice Cream with Caramel Sauce and Pralined Pecans with Whipped Cream Ruby Jewel's Ice Cream cocktails with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor and Reverend Nat's Revival Cider Ice combined with Prosecco

Potential Ice Cream Sundae Combos

At a media preview, I also got to try some great sundae combinations if you are looking for some ideas. For instance a Chocolate Chip Squared Ice Cream with Caramel Sauce and Praline Pecans with Whipped Cream and an Oregon Strawberry Ice Cream topped with Housemade Marshmallow Fluff and Crisp Chunks (these are mini sample sundaes, the ones you get will be much bigger ;D ). I didn’t try this myself, but there is also for your consideration the combo of Hazelnut Latte ice cream with chocolate dip, whipped cream, and espresso caramel sauce
Ruby Jewel sundae combo of Chocolate Chip Squared Ice Cream with Caramel Sauce and Pralined Pecans with Whipped Cream Ruby Jewel mini sundae sample of Oregon Strawberry Ice Cream topped with Housemade Marshmallow Fluff and Crisp

Winning Cookie Sandwich!

They also debuted the winning social media contest winner of the #betweentwocookies suggestions from the public: the winner is chocolate chip fudge chunk cookies with fluffernutter ice cream submitted by Chris Zales.
Ruby Jewel #betweentwocookies winner, the chocolate chip fudge chunk cookies with fluffernutter ice cream submitted by Chris Zales

Dairy Free Ice Cream Floats

They also had two wonderful ice cocktails (aka the dairy free ice creams float): Reverend Nat’s Revival Cider Ice combined with Prosecco (YUM) and the Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor (quite a bit stronger than prosecco).
Ruby Jewel's Ice Cream cocktails with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor and Reverend Nat's Revival Cider Ice combined with Prosecco   Ruby Jewel's Ice Cream cocktail of Reverend Nat's Revival Cider Ice combined with Prosecco Ruby Jewel's Ice Cream cocktail with Portland Soda Works Root Beer Ice with rum, root beer syrup and orange liquor

EastBurn, benefiting Portland Women’s Crisis Line

Next, hop on over to Eastburn at 1800 East Burnside Street for their 2nd Annual Grilled Cheese Invitational! 9 establishments throw down at EastBurn to see who has the best grilled cheese.
Eastburn Grilled Cheese Invitational 2015

Participants include so far

  • Meat Cheese Bread
  • Bazi Bier Brasserie
  • Brunch Box
  • Big Ass Sandwiches
  • Gaufre Gourmet
  • Zeek’s Cheese Grill
  • The Blue Plate
  • Gil’s Speakeasy

It’s 5-11 PM and all ages. A $20 ticket gets you a scorecard, where you will then go to each competitor’s hole (apparently it’s set up like a golf course, thus the golf club with a grilled cheese in the poster) to try each grilled cheese. Then, you rate their grilled cheese based on taste, originality, presentation and best overall.

All proceeds go to the Portland Women’s Crisis Line. The Portland Women’s Crisis Line (PWCL) was one of the first five sexual violence crisis lines in the United States. PWCL provides services to the Tri-County area made up of Multnomah, Clackamas, and Washington counties, and its toll-free number can be called from anywhere in the state. PWCL provides social services such as crisis intervention, in person response for survivors of sexual violence, emergency housing resources, danger to safety transportation assistance, safety planning, advocacy and support, and agency and community support groups, as well as being a social change organize to not only empower those who experience violence, but also to end the oppression and violence which causes them to seek out our services.

If you can’t make the invitational, at least stop by during the month of August (I know, only a few days left) because every $5 Grilled Cheese at Eastburn this month also has the proceeds go towards PWCL.

One of my favorite things about Eastburn are their swing seats, which you can find by the front windows when you first walk in and also in their back patio!
Eastburn Exterior Eastburn Exterior EastBurn bar
EastBurn front window tables with its swings for seats at the tables! EastBurn back patio with its swings for seats at the tables!

I hope you can join me in eating for a cause in supporting both of these very important and worthy non profits and help them continue to make a difference every day.

Disclosure: I was invited to a media event for Ruby Jewel Hawthorne’s Grand Opening to preview the September flavors and menu offerings, but I was not asked to write this post, and I threw in EastBurn as well because I think both are amazing events that you might consider for Saturday. The views and opinions expressed in this blog are entirely my own.

Signature

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.

Signature