Recap of Portland Monthly Country Brunch 2015

Every year for the past four years, Portland Monthly has thrown a wonderful event in the spring called Country Brunch. It features samples of brunch fare from a handful of restaurants, and also a Bloody Mary Smackdown where participants vie for the title of Best Bloody Mary from either the Judge’s Choice Award or People’s Choice Award. 100 percent of net proceeds will benefit Zenger Farm.

This year, the location of the event was Castaway, just as it was last year. This gave attendees the benefit of an indoor area where we could grab our bloody mary samples and dine indoors while listening to country music (this year provided by Hank Sinatra and the Atomic Cowboys), and also an outdoor garden/sculpture area that had additional seats and booths including lounge chairs and couches by Spade and Archer, as well as the photo booth. Emcee Poison Waters was back as emcee to have her cheery voice keep us reminded of the activities available.
Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys and emcee Poison Waters

I love bloody marys (hey, it is a legitimate way to get some vegetables in…) so this was my third year returning. I also attended and recapped the Country Brunch 2014 and Country Brunch 2013.

Here’s the recap of Portland Monthly Country Brunch 2015 bites and bloody marys!

Bloody Mary Smackdown

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Raven and Rose

Full Bloody Irish Mary by Dave Shenaut of Raven and Rose. Blending the spiciness of chile pepper-vodka and a touch of nitro stout and topped with a skewer that contains an Irish breakfast including potato and black and white pudding. This was the Judge’s Choice winner for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

Levant

This Levant Bloody Mary by Abel Beazley is a harissa based Bloody served with za’atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

The Original

The Original OG Soup, Sandwich and a Pickle Bloody Mary from Kyle Anderson. Comfort food in a glass, this Bloody Mary features a housemade ‘tomato soup’ and a mini grilled cheese with pimento cheese

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Urban Farmer

The Spicy Bell Pepper Bloody Mary by Matt Christianson of Urban Farmer has a hint of smoke and spice from the roasted peppers
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers

Doug Fir

The Antidote, a combination of spicy, smokey, sweet and tart flavors was Joshua Merrion’s entry to defend the Bloody Mary title (Doug Fir was the 2014 People’s and Judges’ Choice Winner). Doug Fir won the People’s Choice for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors

Interurban

The Sandia Sunrise from Jeff Seymour of Interurban includes two types of hot sauce including hatch green chile and a splash of Tecate
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Interurban with The Sandia Sunrise that includes two types of hot sauce including hatch green chile and a splash of Tecate

Brunch Bonanza

Levant

Levant Chef Scott Snyder offered Za’atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit
Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit

The Sudra

A healthy vegan option by Chef Tori Rubi of The Sudra with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers, as well as a little dish of Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Fried Egg I’m in Love

From Chef Jace Krause of famed food cart Fried Egg I’m in Love a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Tastebud

From Chef Mark Doxtader and Jason Barwikiwski, Tastebud brought their signature Wood Fired Montreal style Bagels. They came in mini size, and were either topped with fish or brisket

Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Ya Hala

Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon was assembled on the spot by Chef Mirna Attar and team of Ya Hala
Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon

Daily in the Pearl

Dessert by Daily in the Pearl owner Andrea Sherman was a Candied Ginger Shortcake with tarragon scented whipped cream
Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream

At only $30 for both the six samples of bloody marys and the six brunch bites, I think this event is not only for a great cause, but a great value. The music is always wonderful, and during the entire event there is a cart offering glasses of Crispin Cider or Manmosas (beer + orange juice) made with Miller High Life, and Stumptown Coffee (including in spiked form!). It’s also a family friendly fundraiser, as you can choose to only buy the brunch bites ($20) and kids 5 and under are free. As extra bonuses this year, an impromptu pizza party started with many pizza boxes delivered by Sizzle Pie, and Crispin cider built a tower of sparkling cider. Everyone left satiated like a full meal.
Portland Monthly Country Brunch 2015, surprise pizza party thanks to Sizzle Pie Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Also, last year the Belmont Goats visited… this year, it was a docile miniature horse, <3 Squeakers <3 is so sweet!
Portland Monthly Country Brunch 2015 benefiting Zenger Farm had a docile miniature horse to say hi to

Zenger Farm is opening their Urban Grange in June this year, a new facility that will help this urban farm double its capacity and services, including summer camps, youth field trips, healthy eating workshops, and farmer trainings, and the new food business incubator program.

Which of the bloody marys or brunch bites sounded most interesting to you? If you are interested in any of the bloody marys, they are available at current and previous Bloody Mary Smackdown contenders, as well as other establishments below, until May 11! This includes:

Portland Monthly Country Brunch 2015, Brunch bite from The Sudra offered a healthy vegan option with Tofu Scramble and black rice porridge along with a Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

See the Portland Monthly recap of the brunch here

I also mentioned that the Judge’s Choice winner was the bloody mary by David “Neon” Shenault from Raven and Rose. Well, on Sunday, May 24th, at 3PM Raven and Rose is having a cocktail class focused on brunch cocktails. The description reads

Some of the most delicious cocktails in existence are brunch classics – think Bloody Marys, Ramos gin fizzes, Mimosas, Irish coffees, Singapore Slings…. the list goes on and on.  Our resident bartenders extraodinaire, “Neon” Dave Shenaut & Estanislado “The Silver Fox” Orona, will share history, recipes, and methods of a few of their favorites as well as modern twists on the classics.

Email dshenaut at ravenandrosepdx.com or call Raven and Rose to reserve a place in the class at 503-222-ROSE (7673). The class price is $50 per person and if it is similar to the cocktail class I took previously at Raven and Rose, includes not only cocktail recipes and you tasting all the cocktails but also snacks. You must be 21+.

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The Original: A Dinerant

Across from F's workplace they finally finished building the Courtyard Marriott, and along with it came a new restaurant that is a twist on a diner: they call themselves the Original, a dinerant. Perusing the menu, I was amused by offerings such as creme brulee french toast, lobster corn dog, duck and waffles (with duck confit), lobster popcorn, pigs in a blanket with kobe frank with cheddar fondue, fried bologna (mortadella, onions, shallot mayo, smoked mozzerella on ciabatta), and a voodoo doughnut burger (natural beef and cheddar on a Voodoo doughnut). I put together a small group for an after work happy hour to see if the execution would live up to the potential in the menu.

I of course immediately ordered the lobster popcorn. When they cut the bag open, the aroma of lobster greeted the table. It actually did taste like lobster. The issue I had was that I have my lobster with butter- and my palate was only getting lobster. More butter! But seriously, it did need more butter. For $5, I was expecting at least AMC theater level popcorn, and this was more microwave quality- and not even the movie theater butter flavor.

Two people (the vegetarians) ordered salads, which hilariously, they each got the other person's salad and neither said anything but just ate it and only figured it out at the end as they reviewed their salad that it was not what they expected. Doh!

Even though I ordered my fried bologna after the other couple, for some reason I got my dish first. Bizarre kitchen timing. My first problem with the sandwich? They also fried the ciabatta. And ciabatta is like a sponge for the oil- making the sandwich greasier then it needed to be. They should have just fried the bologna. It also was a bit weird because the bologna did not taste right- probably because I'm used to only Oscar Meyer bologna. The upgrade in meat was still good, but I didn't get the tinge of nostalgia that I was expecting, and it didn't give the more powerful flavor bologna usually offers compared to other meats. It also would have been greatly, greatly helped by some sour or acid, say pickles, to help balance the richness, or perhaps a really strong cheddar as the smoked mozzerella was not smoky enough. The fries look better than they tasted- they were a bit dry and needed ketchup. This would have been matched really well with Rogue's smoked porter. 

Another diner ordered the pigs in a blanket, which I forgot to take a photo of. The frank portion was pretty chubby- think kielbasa size. And the cheddar fondue meant that fries became cheese fries, bonus! Sadly, for the $9.75 price tag at happy hour, the dog didn't come with fries- he had to poach his wife's fries with her burger (which was $7.25). The pastry dough that the piggies were wrapped in also were a little overdone- they should have been hey, more buttery and moist rather than browned.

The order of the Voodoo Doughnut Burger was greatly anticipated. Honestly, with the level of $5 burgers offered at many other happy hours in Portland, this burger's beef patty just did not measure up. Sure, it was on a doughnut, which turns out was a lightly glazed one, and had the consistency of a small super-soft bun that was a little sweet. I wonder if you could have achieved something similar with Hawaiian bread. I was disappointed they didn't even have a fun presentation:Voodoo Doughnuts are world reknown, after all, for their humorous take on doughnuts, and this dish had no humor to it. And yet, this dinerant offers gummy worms and doughnuts as toppings on its pancakes and waffles. 

Overall, I think they missed the mark slightly, at least with in this initial experience. The enthusiasm and sense of whimsy we had after we ordered just wasn't met when we actually took that initial bite. The premise is obviously comfort food taken up another level, but the issue we had was that there wasn't enough nostalgia and parts of the original that a customer would expect to really appreciate the update that was being done. You need a bit of both- the traditional and the contemporary, and in the samples we tried it just didn't marry them both. We wanted to have fun- and although we did, it wasn't fueled by the food, in my opinion. Of course, I've also tasted attempts of this same concept by Homaru Cantu and Grant Achatz, so I'm a bit spoiled.

All of these photos can be viewed larger at my usual Picasa Adventures of Pech 2009 Photo Album. 

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