Cocktails Archives - Page 4 of 18 - Pechluck's Food Adventures

Marriott Bourbon Battles in Portland

June 13, 2016 by Pechluck 5 Comments

This Tuesday (tomorrow) June 14 is National Bourbon Day. And to celebrate, I wanted to share the winning recipe from the recent Portland leg of the Marriott Bourbon Battles!

Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016: this is the Old Fashioned

The Marriott Bourbon Battles competition is a tour through five cities (it started Lexington, KY followed by stops in Portland, Calgary, and Boston, with the finals in New York City on National Bourbon Day tomorrow). The Bourbon Battles is being launched to help advertise the Marriott Hotels Bourbon Program, which offers world-renowned spirits brands, curated bourbon flights and hand-crafted signature cocktails (each property’s bartender is given the creative freedom to shake things up with their own take on a drink) at 250 properties.
Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016: this is the Barrel Aged Boulevardier

The Bourbon Battle features four contestants per event, two Marriott bartenders and two local mixologists. The winner from each of the four cities then will compete in the final round in New York City. At the Portland round I attended, the contestants included

Alejandro Monjeau representing Marriott’s FLOE Lounge in Irvine, CA
Jason Marshall of Marriott Waterfront Portland’s Bistro by Truss
Local Portland bartender Jessica Braasch of Bible Club

Photo courtesy of Marriott
Local Portland bartender Chino Lee of Bit House Saloon, Quality Bar and Paddy’s.

Photo courtesy of Marriott

All four did an incredible job with making the cocktails in the time limits while also putting on a pretty good show as they crafted – it was a very spirited atmosphere (ho ho ho) as friends and coworkers as well as guests cheered them on.

Competitors in the Marriott Bourbon Battles in Portland included Alejandro Monjeau representing Marriott's FLOE Lounge in Irvine, CA; Local Portland bartender Chino Lee of Bit House Saloon, Quality Bar and Paddy’s; Jason Marshall of Marriott Waterfront Portland’s Bistro by Truss; and ocal Portland bartender Jessica Braasch of Bible Club
Photo courtesy of Marriott

There were three rounds of competition, with the four mixologists creating their own interpretations within certain categories and then being judged by Billy Ray, Senior Whisky Brand Ambassador for Woodford Reserve, James Addison of Marriott Hotels, and Hoke Harden, Local Spirits Consultant.
Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016: this is the Barrel Aged Boulevardier

Round 1, a Manhattan
Round 2, an Old Fashioned
Round 3, Contestant’s Challenge with an unknown mystery ingredient revealed which they must then create a custom drink. In Portland, this ended up being local Clear Creek Distillery Marionberry Liquor

Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016
Here is the winning recipe by Chino Lee for his winning Contestant’s Challenge beverage – and he won overall and will be competing tomorrow in New York City! The other three contestants all tied for second place because pretty much they are all kickass mixologists.
Marriott Bourbon Battles in Portland, hosted at the Portland Marriott Downtown Waterfront hotel
Photo courtesy of Marriott

You can see a Chino’s entry of the Jasper Sour on the far left.
Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016. There were three rounds of competition, with the four mixologists creating their own interpretations within certain categories and then being judged by Billy Ray, Senior Whisky Brand Ambassador for Woodford Reserve, James Addison of Marriott Hotels, and Hoke Harden, Local Spirits Consultant

Jasper Sour

2 Jack Single Single
1 Apricot Spiced Shrub
.75 Lemon
.75 Egg White
.5 Marionberry Liqueur

Chino Lee was the winner of the Marriott Bourbon Battles in Portland
Photo courtesy of Marriott

Meanwhile, I was impressed by what the Marriott threw down as food for the Bourbon Battles event. As guests returned to their Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails like this Barrel Aged Boulevardier

There was also bourbon inspired food that included Burnside Bourbon Cake, Whiskey Brittle Hazelnut Fudge, Bacon Wrapped Dates with bourbon maple syrup, Whiskey Pulled Chicken Bao Bahn Mi with NW raised chickens and pickled vegetables on a steamed bun, NW Bourbon Steak with bourbon brushed steak and Oregon shiitake and spring spinach, and more food.
As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food that included this Bacon Wrapped Dates of marcona almond stuffed dates with a bourbon maple syrup As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food like this Whiskey Pulled Chicken Bao Bahn Mi with NW raised chickens and pickled vegetables on a steamed bun As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food like this NW Bourbon Steak with bourbon brushed steak, Oregon shiitake and spring spinach As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food as well as these Lamb Belly Crisps with Oregon raised lamb wrapped in a housemade corn tortilla As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food as well as this NW Herb Seared Salmon with NW salmon, smoked potato puree, and a blackberry wine jam As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food . No bourbon in here, but these were damn good Fried Mac n' Cheese Bites with fried macaroni and smoked Beecher's white cheddar.

Did I mention the adorable and delicious Boozy Milkshakes featuring Old Forester Bourbon, Tillamook Caramel Pecan ice cream, and Oregon sea salt already?
Bourbon Battles at the Portland Marriott Downtown Waterfront included Boozy Milkshakes featuring Old Forester Bourbon, Tillamook Caramel Pecan ice cream, and Oregon sea salt

Local cheeses and meats were also highlighted, including Chop Sopressata and Cascadia Creamery Sleeping Beauty cheese. I maybe returned 3 times to the tray of Fried Mac n’ Cheese Bites with fried macaroni and smoked Beecher’s white cheddar. The several callouts to using local ingredients made me happy that even they are a corporate chain they also care enough to support and promote local purveyors.
Cascadia Creamery Sleeping Beauty cheese Chop Sopressata

You can see a few more photos here at Bourbon Banter’s recap of the Portland event.
As guests returned to the Portland Marriott Downtown Waterfront hotel during the two hours of this event, they were thrilled to see this showcase of bourbon including bourbon cocktails, bourbon milkshakes, and bourbon inspired food that included Burnside Bourbon Cake, Whiskey Brittle Hazelnut Fudge

Do you like bourbon cocktails?

Disclosure: I was invited to this free event (which was open to the public) but I will always provide my honest opinion and assessment of all products and experiences I may be given. I was not asked or compensated to write this blog post, but I wanted to share the bourbon awesomeness. The views and opinions expressed in this blog are entirely my own.

Filed Under: Cocktails, Festival Event, Sponsored Post Tagged With: #bourbonbattles, Bacon Wrapped Dates with bourbon maple syrup, Barrel Aged Boulevardier, Boozy Bourbon Milkshakes, Boozy Milkshakes, Bourbon Battles, Bourbon Battles PDX, Bourbon Battles Portland, Burnside Bourbon Cake, Cascadia Creamery Sleeping Beauty cheese, Chop Sopressata, Fried Mac n' Cheese Bites with fried macaroni and smoked Beecher white cheddar, Marriott Bourbon Battles, Marriott Bourbon Battles in Portland, Marriott Bourbon food, Marriott Bourbon Program, Marriott Hotels Bourbon Program, Mini milkshakes, NW Bourbon Steak with bourbon brushed steak, Old Forester Bourbon milkshakes, Portland Bourbon Battles, Tillamook Caramel Pecan ice cream, Whiskey Brittle Hazelnut Fudge, Whiskey Pulled Chicken Bao Bahn Mi

Portland Monthly Country Brunch 2016

April 29, 2016 by Pechluck 10 Comments

Here’s a look at the Portland Monthly Country Brunch 2016 brunch bites and bloody mary contenders for the Bloody Mary Smackdown. I have previously recapped the Portland Monthly Country Brunch when I attended last year in 2015, the year before in 2014, and then in 2013. If you haven’t heard of this event before, it’s an annual event, now in it’s fifth year, that benefits Zenger Farm.

Portland Monthly Country Brunch 2016

This year was the first one where the event setup did not have tables and chairs, which left people trying to find room to stand at the hightop cocktail tables or a few stone counters that were placed on top of garbage cans (so you throw your garbage into the center of it where the hole is). Of you were very lucky you might sit really low at a handful of round ottomans with a few end tables. It was that or awkwardly balancing their food and drink standing. The comfortable seating for everyone at previous events was specifically one of the pros for me, and now that advantage is gone. I was lucky in that since I had a VIP ticket that let me an hour before regular tickets, I was the first to grab a chair and part of a small low end table in a corner by the entrance, farthest away from all food and which I shared with a family that included 3 generations. The event is family friendly since you can buy tickets for food only, and those under 3 years old are free, but it’s hard to agree it’s comfortable for a family with next to no seating.

The lines for some of the food participants snaked through an entire section of the outdoor area – I’m not sure why they thought to put 5 of the 6 food participants all in one place as they tried to cook and plate dishes while the beverage booths and high tables but otherwise empty space took up the largest area, inside Castaway. Without seats, people tended to go as soon as they were done eating and drinking, so no more feel to relax and listen to the live music (this year by June Bugs) or a little dancing in front of the stage like in previous years. The June Bugs were fun, performing some folk rock interpretations of some modern pop songs now and then.
Portland Monthly Country Brunch 2016, live music provided by the June Bugs

The main positive is as always that the bloody marys were carefully crafted and were done quickly with a lot if prep work done before. There was never a line of more than a half dozen people in the way to get a Bloody Mary. And, the photo booth station this year by BedMart and Phototainment did inspire some hilarious poses
Portland Monthly Country Brunch 2016 Photo Booth sponsored by BedMart

The six restaurants and food carts offering brunch bites include

Screen Door offered my favorite of the brunch bites, Portland Monthly Country Brunch 2016 – Brunch Bite by Screen Door of Shrimp & Grits, wild caught gulf shrimp sauteed with country ham, garlic, tomato, and white wine over parmesan spoon bread
Broder always does a nice tablescape presentation whenever they are at these food events, which I appreciate. They brought warm fresh aebelskivers with lingonberry which you can watch them making right behind the table. Definitely my second favorite of the brunch bites.
The Dump Truck had the longest line of all the food vendors where you had a choice of 2 dumplings from the menu of Mr Ma’s Special (a pork with green onion and ginger), Bacon Cheeseburger, Down2Earth (vegetarian with portabella and rice noodles with ginger), Potato Curry (vegetarian malaysian style with yellow curry), or the Dump Truck Breakfast with egg, jack cheese, seasoned sausage, red pepper and chive which is what I got to go with the breakfast theme, and since I’ve already tried the others at their usual truck location by SW 12th and Alder.
Pip’s Original Doughnuts offered a sample of two of their mini doughnuts, a Raw Honey and Sea Salt doughnut and a Meyer Lemon and Pear Butter doughnut, a sample of either their Smoky Robinson Chai or Heart of Gold Chai
Milk Glass Mrkt offered a nice break from the mostly sweet brunch bites with the Spring Kale Salad from Milk Glass Mrkt with Farm Kale Mix, French Lentils, Garlic Dates Pickled Red Onions, and Savory Granola Tossed in a Creamy Sunflower Dressing that was vegetarian, vegan, and gluten free
Batter PDX Portland Monthly Country Brunch 2016 Brunch Bite of Maple Bacon Pancakes (although this is clearly a waffle…) from Batter Griddle & Drinkery

Meanwhile, the seven competitors for the Bloody Mary Smackdown (the vodka is from Crater Lake Spirits) include

Raven & Rose (2015’s Judges’ Choice Winner) returns with the Full Bloody Irish that includes a Bloody Mary topped with Oregon made (Agrarian Ales) Irish Stout AND bites of a Irish Breakfast for garnish

Once again they won Judge’s Choice, and they were the People’s Choice winner too for 2016.
Pizza Jerk just a stack of pizzas ready to be warmed in the oven and then serve as garnish for their Pizza Mary that has a slice of pizza chilling in a sauced up bloody mary that took cues from pizza tomato sauce.
Grain & Gristle Bloody Mary Smackdown entry of the Beet’n to a Bloody Pulp with Pureed Beets, Tomato Juice, OJ, Old Bay, Portland Ketchup Company Vegan Worcestershire Sauce, Tabasco Horseradish Pepper, Bacon Rim and Pickles Spear
Besaw’s Maria en Verde, with under ripened green tomatoes used to make a green bloody mary garnished with a smoked oyster
Boke Bowl presented the Boke Bloody Mary that feature stheir Hot Boke Sauce, Fish Sauce, Housemade Pickles, and Boke’s Buttermilk Fried Chicken (available spicy or extra spicy). I’ve been to Boke Bowl brunch before, and the one at the actual restaurant is pretty impressive in terms of garnish
My Father’s Place Blood Sucker, a housemade bloody mary mix infused with cilantro and garlic and with lots of aleppo pepper for smokiness in the garnish
Woodsman Tavern wins for most impressive display with their many many bottles of Bottle Conditioned Bloody Mary with Potato Vodka, Amontillado Shery, Tomato Juice, and Woodsman Secret Bloody Mix with a pepperoni stick

For dessert, or to relieve your palate from the spicy bloody marys, Crispin Cider offered Honey Crisp Floats with Crispin Cider’s Honey Crisp Cider and ice cream
Portland Monthly Country Brunch 2016 - Honey Crisp Floats with Crispin Cider's Honey Crisp Cider and ice cream

To sober up, Coava Coffee was present with David Mancia coffee sourced from Honduras
Portland Monthly Country Brunch 2016 Coava Coffee

Additionally, a booth from New Seasons Market sponsor offered Mimosa Gummies, made of orange juice, cava, and grassfed beef gelatin and non alcoholic beverage options of Urban Moonshine Digestive Bitters + Owls Brew Pink and Black Tea Minxer + La Croix Sparkling Water + Lime, and also an option of Urban Moonshine Energy Tonic + Hot Lips Ginger Soda
Portland Monthly Country Brunch 2016 Mimosa Gummies presented by New Seasons, made of orange juice, cava, and grassfed beef gelatin

Sunshine Dairy also offered two extra beverages, chocolate martinis using Sunshine Dairy and Moon struck Chocolate collaboration full milk Drinking Chocolate.
Portland Monthly Country Brunch 2016 - Sunshine Dairy booth offering two chocolate beverages, this one is the Moonstruck Chocolate Martini with chilled drinking chocolate

Most importantly, Sunshine Dairy brought Sandy, Sunshine Dairy’s newest fuzzy friend at only six weeks old and 90 pounds from an organic dairy farm.
Portland Monthly Country Brunch 2016 - Sandy, Sunshine Dairy's newest fuzzy friend

If some of these bloody marys got you excited and thirsty, there is a new event this year, the Kachka Bloody Mary Bloc Party, that is happening this Sunday May 1, 2016 from 11 AM – 3 PM that also includes brunch bites and housemade bloody marys from

Kachka (hosting Bull in China)
Oso Market + Bar
Dig A Pony
Bit House Saloon
Slow Bar

The cost is $30 ticket (buy your tickets here) and is good for a shot of Kachka Horseradish Vodka when you first check in to get your passport in your souvenir shot class. Then the passport is good for one mini bloody mary and one brunch bite at each of the five location with a closing rally at Bit House Saloon from 2 – 3 PM for your vote (votes must be in by 2:30 PM) to hear the winner of the “Best Bloody Mary on Grand.” The first 75 people to purchase a ticket, like myself, also get a Kachka Trucker Hat. I can’t wait to model mine during the event.

I’ll be there!

Do you enjoy bloody marys, and if so what is your favorite bloody mary joint in Portland? If bloody mary is not your brunch beverage of choice, what is?

Filed Under: Cocktails, Festival Event, Food and Drink Tagged With: #hailmarypdx, Beet Bloody Mary, Beet'n to a Bloody Pulp, Blood Sucker Bloody Mary, Bloody Mary Smackdown, Bloody Mary Smackdown winner, Boke Bloody Mary, Boke Bowl Bloody Mary, Bottle Conditioned Bloody Mary, drink portland, Foodie Friday, Full Bloody Irish, Full Bloody Irish Bloody Mary, Grain & Gristle Bloody Mary, green bloody mary, Honey Crisp Floats, Maria en Verde, Maria en Verde Bloody Mary, Mimosa Gummies, PDX Bloody Mary, PDX Drinks, Pizza Bloody Mary, Pizza Jerk's Pizza Mary, Pizza Mary, Portland Monthly Country Brunch 2016, Raven and Rose bloody mary, Recap of Portland Country Brunch, Review of Portland Country Brunch, Summary of Portland Country Brunch, Woodsman Tavern Bloody Mary

Clear Creek Distillery 30th Anniversary

April 27, 2016 by Pechluck 7 Comments

Can you believe that this year marks the Clear Creek Distillery 30th Anniversary? It’s been 30 years since in 1985 Clear Creek first started producing pure fruit brandies based on fruit harvested right here from the orchards of the Pacific Northwest. Headquartered in Portland, Clear Creek Distillery is the second oldest craft distillery in the country and is known for producing unique spirits such as eau de vie, brandy and grappa.

Upcoming Clear Creek 30th Anniversary Events

To celebrate the 30th anniversary, some Portland Clear Creek partners have planned special cocktail-inspired events around Portland:

Wednesday, April 27 from 4-6 PM
Punch Bowl Social + Clear Creek Distillery Tasting
Clear Creek Distillery will offer samples of the popular Pear Brandy, two-year Apple Brandy and Loganberry Liqueur, and the Punch Bowl Social bar team will share specialty cocktails, including Up Apple’s Creek Punch and Loganberry Shake. Executive chef Cory Chunn will prepare complimentary appetizers to pair with the cocktails.

Saturday, April 30 from 11 AM – 5 PM
Clear Creek Distillery Tasting Room Open House and Tastings
Join us at the Clear Creek Distillery Tasting Room in Northwest Portland at 2389 NW Wilson Street, Portland, Oregon for an afternoon of tours and tastings. There will be complimentary distillery tours on the hour from noon to 4 p.m. and up to five free tastings per person of Clear Creek Distillery spirits and liqueurs. You must be over 21 to taste. Children are welcome.

Monday May 2, 8-11 PM
Clear Creek Popup at Teardrop Cocktail Lounge

Saturday, May 7 6 PM
Park Kitchen and Clear Creek Distillery Anniversary Dinner
Join Chef David Sapp for a five-course dinner with drink pairings by Bar Manager Curtis Day. Dinner is $100, including gratuity and pairings. For reservations, please call 503-223-7275 or email info@parkkitchen.com.

5 Course Menu Highlights with Cocktail Pairings

Blood orange pear brandy sidecar paired with Spring pea salad, with hazelnuts, grana padano and romesco
Portland Meets the Big Apple (hazelnut washed apple brandy, bitters, sweet vermouth) paired with Ayer’s Creek Migration barley, smoked beets, pomegranate and chevre
A Collins-style drink with lime, lime cordial, Douglas fir, and Genevere paired with Sunflower risotto, leeks, mushrooms, fir tips
McCarthy’s single malt, Sherry, Benedictine, bitters and salt paired with SuDan Farm’s grilled lamb, Your Kitchen Garden spinach, scrapple, caramelized yogurt, and cardoon relish
Beverage TBD paired with Double chocolate tart, salted caramel, hazelnut ice cream

Clear Creek Distilery is open daily for tastings (except Thanksgiving and Christmas Day) and is located at 2389 NW Wilson Street, Portland, Oregon

Clear Creek Cocktail and Food Pairing Ideas

I was fortunate enough to attend the Anniversary party, where Matt Mount from Merit Badge mixed up some Clear Creek cocktail recipes from local bartenders from Altabira City Tavern, Bull in China, Clyde Common and Park Kitchen. Overall, I was super impressed with Merit Badge keeping up with the crowds in mixing cocktails for several hours for the anniversary party guests from the cocktail menu below – I wish I had an excuse for using some cocktail catering. So here I am reporting back on some fantastic ideas for cocktails…

The Diamond Rush cocktail created by Bull In China with Clear Creek Apple Brandy, Honey Syrup, and Lemon Juice was a lovely welcome drink

The Forest Old Fashioned cocktail created by Merit Badge with Trails End Bourbon, Clear Creek Eau De Vie Douglas Fir, Simple Syrup, and The Bitter Housewife Aromatic Bitters

The Destined For Sun cocktail created by Becca June of Altabira City Tavern with Clear Creek Apple Brandy, Cocchi Americano, Creme Yvette, Bittered Sling Moondog Loup-Garou Bitters was my favorite of the evening.

The Pear Collins cocktail created by Jeffrey Morganthaler of Clyde Commons with Clear Creek Pear Brandy, Lemon Juice, Simple Syrup, and Water was super refreshing.

The Pear Brandy Sidecar cocktail created by Kevin Ludwig of Park Kitchen with Clear Creek Pear Brandy, Cointreau, Lemon Juice, Lime Juice, Orange Juice, and Simple Syrup

Some of the food spread for the anniversary party was courtesy of Tournant and featured local cheese and charcuterie with olives, nuts, pickles and crackers, seasonal crudites with roasted shallot dip, salt boiled potatoes with romesco sauce, and Blue Cheese Tart with Williams Pear Brandy Poached Pears and Oregon Hazelnuts.

If you haven’t heard of Tournant, they are the new branch of old friend PDX Oyster Social and rebrand of Foster’s Craft Cooking. They are expanding from their always spectacular traveling raw bar so that instead of being nomadic gypsies roaming event spaces of Portland, they can also offer their own space.

I’m still thinking about their raw bar from this night. For Clear Creek’s 30th, they brought a Dill Chilled Brined Mussels with Doug Fir Eau De Vie Aioli, Fresh Pacific NW Oysters on the half shell with ginger shallot mignonette, and how chubby and enticing are those fat Grappa Moscato Poached Shrimp with Pickled Mustard Seeds?

And Ruby Jewel offered a Douglas Fir Brandy Ice Cream Sandwich with Clear Creek Eau De Vie Douglas Fir and Lemon Cookies

Which of these cocktails sounds most interesting to you? Did you know about Clear Creek Distilling and they have a tasting room in Slabtown?

Clear Creek Distilery is open daily for tastings (except Thanksgiving and Christmas Day) and is located at 2389 NW Wilson Street, Portland, Oregon.

Congratulations and Happy Anniversary Clear Creek Distillery!

Filed Under: Cocktails, Festival Event, Food and Drink, Sponsored Post Tagged With: #CCDturns30, apple brandy cocktail, Brandy Cocktails, Bull In China, Clear Creek apple brandy, Clear Creek Brandy Cocktails, Clear Creek Distillery, Clear Creek Eau De Vie Douglas Fir, Clear Creek Pear Brandy, Destined For Sun cocktail, Diamond Rush cocktail, Forest Old Fashioned, Merit Badge Co, PDX Oyster Social, pear brandy cocktail, Pear Brandy Sidecar, Pear Collins, Tournant PDX

Renata’s Italian Happy Hour – Aperitivo

April 22, 2016 by Pechluck 9 Comments

I’ve been a big fan of Renata since they first opened, as I first wrote about almost a year ago. Back then, I was really impressed by their beautiful patio as well as their incredible pastas and in house aged whole animal (which would appear once in a while when the aging was complete as a special dish on the menu) and the craft cocktails. And then came the rush of the people when Renata was announced as Oregonian’s 2015 Restaurant of the Year, and they went through a trial by fire every day.

Now the rush of the trendy crowds have calmed down – on recent visits I dined with sweet senior citizens and families with kids during early dinner seatings, and then with a range of ages of professionals on business or on date night or with a boisterous group of friends later in the evening. The breathing room now gives Renata the opportunity instead of focusing on executing all the food to the necessary volumes, a chance to experiment and tweak the menu based on new ideas. One of those new ideas is Renata’s Italian Happy Hour – Aperitivo.
Bar of Renata Patio of Renata

During Aperitivo, located in the bar and patio only from 4 PM – 6:00 PM Monday – Friday, what was once a Punch Hour before they begin Dinner Service now celebrates Italian Street Food and seasonal cocktails. For spring, this included for instance on their menu the Spring Cocktails of Arrossire with cappelletti, punt e mes, benedictine, soda or Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon.
Renata Spring Cocktail of Arrossire with cappelletti, punt e mes, benedictine, soda Renata Spring Cocktail of Paper Moon with pisco, vermouth, bay leaf, chamomile, egg white, lemon

I tried the pretty pink house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco. Or go for the Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey.
Renata house cocktail of Occam’s Razor with vodka, elderflower, blackberry, citrus and prosecco Renata Old Fashioned Flight included one rye with demerara, one bourbon with smoked maple. and one made with scotch and burnt honey

Meanwhile, on the food menu enjoy bites such as

Salt and Vinegar Pork Rinds which have this light airy feel of a pork rind but then you pucker up after a bite!
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salt and Vinegar Pork Rinds

Salumi alla Casa plate, this visit with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Salumi alla Casa with spicy coppa, mortadella, prosciutto cotto, Vacca Bruna parmigian

Formaggio plate, for this visit that included Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek
Renata's updated happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Formaggio that includes Sheep with bloomy rind cheese Valentine, Cow hard rind cheese Andrea Menzazana, and a Sheep + Cow washed rind cheese Willow Creek

Stuffed Fried Olives with Trotter and Calabrian Chili Aioli look like aracini, but don’t be fooled – there is an olive in there, adding a nice counterpoint to the deep fried exterior
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Stuffed Fried Olives with Trotter and Calabrian Chili Aioli

Aracini with pork sugo and fontina are creamy and rich
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Aracini with pork sugo and fontina

The other tasty “ball” item on the menu (besides the marinated olives which I did not try – but those are more like ovals right?) are these juicy and large Polpettine, a dish of lamb and beef meatballs with polenta that are decadant just like the aracini.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Polpettine a dish of lamb and beef meatballs with polenta

While the Ceci Bean Panelle with pecorino and lemon are light ceci bean fritter that’s impossible to only have 3 or 4 of them…
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Ceci Bean Panelle with pecorino and lemon

Dumplings are given a crispy crunchy exterior but oozy cheesy interior via these Panzerotti with mozzarella and marinara, which is one of my recommendations as it’s one of my favorites of the Aperitivo menu.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Panzerotti with mozzarella and marinara

My other recommendation and outstanding item on the menu are these Piadina with broccoli pesto, ham, and ricotta which make use of the pizza oven and dough to make a flatbread sandwich that is crispy like a quesadilla’s tortilla on the outside but stuffed with goodness like a panini but without all the heavy bread.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Piadina with broccoli pesto, ham, and ricotta

In Chicago, one of my super fond food memories that I haven’t been able to find very often is enjoying smelt – back then we got them from DiCola’s Seafood, with mom driving after school to order us the fried smelt by the pound that we started eating just barely past the door. Now Renata has offered me an outlet via their Fritto Misto with calamari and smelt that unlike most calamari you find (I should know – my brother loves calamari and orders it every time it’s on a menu when we dine out), Renata’s version is very lightly battered to a crisp and not soggy with oil.
Renata's Italian happy hour, called Aperitivo, is available M-F 4-5:30 in the bar and patio only. This is one of the available dishes, Fritto Misto with calamari and smelt

I know their Aperitivo is only a short period of time on weekdays – and coming in from Hillsboro where I work, sometimes public transit doesn’t work in my favor and I get there too late. But, I still encourage you to visit. One of the obvious pleasures of Renata is the incredible pastas they have there – I’ve ever had one I didn’t enjoy. There are pasta shapes that I’ve encounted for the first time here, such as when I had Pici with roasted suckling pig and green garlic which is a firm tubelike pasta to when I had Squid Ink Corzetti with Lamb sausage, clams, and breadcrumbs where corzetti is a stamped flat pasta.
"Pici

One of the more secret pleasures is that Renata buys whole animals and ages them after doing their own butchering and often uses the whole animal. So, whenever I see for instance any beef on the menu, I am there, enjoying a secret steak that I think is among the top 3 in Portland when it appears.
Renata Renata 20 oz Ribeye with roasted garlic butter

Don’t overlook the smaller ways that the meat may show up on the menu – from being in the pasta to on Chef Matt Sigler’s super on point crostini in the Bites section of the menu (more like half an open faced sandwich!) like this Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese. I was torn on whether to enjoy the beef brisket as part of the whole dish or pick off bits of that melt in your mouth beef to enjoy on its own. I did both.
Renata Crostini with Beef Brisket, Horseradish, and Potato Artichoke Puree on that perfectly chewy Pugliese

And look for anything on their grill and fire, like here Grilled Octopus or a side of Coal Roasted Polenta with Gorgonzola picante
Renata Grilled Octopus with English peas, olive, mint Renata Coal Roasted Polenta with Gorgonzola picante

In checking out their wine list, ask about the wine selections from the Lava Bar section. These are incredible selections of wine where the grapes are grown on volcanic soil. It was only after a friend who took notes and always asked about vineyards and soil that I started taking those same notes, and I realized that whenever at a tasting event or room I tried volcanic soil wine 8 out of 10 I would end up purchasing a bottle. So clearly I have a preference for it – regardless of grape. Maybe you do too – come give it a try!

One of my favorite patios in Portland is the one at Renata, and I confess I’m there pretty often. What do you think of the updated Italian Street food Aperitivo happy hour there, what would you order? Where is your favorite outdoor patio for dining in Portland?

Disclosure: I attended a complimentary shared blogger Aperitivo happy hour, but I also returned on my own and on my own dime multiple times. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Filed Under: Cocktails, Food and Drink, Restaurant Review, Sponsored Post Tagged With: #foodiefriday, aperitivo, aracini, Arrossire, Ceci Bean Panelle, Charcuterie plate, cheese plate, cocktails, craft cocktails, Foodie Friday, Formaggio Plate, Fritto Misto with calamari and smelt, happy hour, Italian Happy Hour, Italian Street Food, Occam's Razor Cocktail, Panzerotti with mozzarella and marinara, Paper Moon cocktail, patio dining, Patio Happy Hour, PDX Cocktails, pdx happy hour, Piadina, Polpettine, portland cocktails, Portland happy hour, Renata, Renata Old Fashioned Flight, Renata PDX, Renata Portland, Salumi alla Casa Plate, Stuffed Fried Olives with Trotter

A look at Marmo Deli & Bar

November 9, 2015 by Pechluck 7 Comments

Update: Marmo has closed.

There are many delicious options at Marmo Deli & Bar but I’ll cut to the chase and tell you my top favorite meal there.

First, I get the Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino. It brings together their light and airy frittata (which you can also get on it’s own) with their buttery soft homemade foccacia. I will not tell you how often I have inhaled this sandwich. You can also just get the frittata with salad and cut out the carbs, but I would not personally give up that foccacia. This is currently my favorite egg sandwich in town that isn’t a breakfast sandwich.
Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino Marmo Deli & Bar Frittata Sandwich with five herb frittata, housemade foccacia, arugula, radicchio, endive, lemon vin, aioli, pecorino

To wash it down I order the housemade Marmo limoncello.

The cocktail the Marmo Cup during the summer with Campari, basil, lemon, strawberry, cucumber and ginger beer goes down so easily. Many times it has been much needed refreshment after I get off the Max all the way from Hillsboro to downtown. The San Remo which is a regular thorugh the seasons offers Cynar, Marmo Limoncello, mint, prosecco is also a classic.
Marmo Cup with Campari, basil, lemon, strawberry, cucumber and ginger beer Marmo PDX's San Remo with Cynar, Marmo Limoncello, mint, prosecco

The inside of Marmo is small and clean, a mix of black and white and marble. Despite the name of deli, it is much more sophisticated inside than the expected glass counters of meats. It’s more of an Italian cafe and bar really.
Marmo Deli & Bar, exterior Marmo Deli & Bar, interior Marmo Deli & Bar, inside center is the bar

Other delicious options on the menu include Pesto Deviled Eggs and a Charcuterie Plate with cured meats, parm, pickeld veg, baguette if you are looking more for a snacks rather than a meal.
Charcuterie Plate with cured meats, parm, pickeld veg, baguette

On the more substantial side then these small snack items is the Strozapretti Pasta Salad with fresh squid ink pasta (sourced from Rick Gencarelli’s Grassa), cured salmon, dill crème fraîche, cucumber, capers, and bread crumbs for a lunch that fills you up but won’t make you overfull so that you’re are sleepy when you go back to work.
Marmo PDX's Strozapretti Pasta Salad with fresh squid ink pasta, cured salmon, dill crème fraîche, cucumber, capers, bread crumbs

For more comfort, go with a warm small plate like this Mac ‘N Cheese with fontina, ricotta, asiagio, parmesan, bread crumbs and candied bacon on top.
Marmo PDX small plate of Mac 'N Cheese with fontina, ricotta, asiagio, parmesan, bread crumbs and candied bacon

And then, there’s the very filling (you could order one so split between 2 people… or have half for lunch and half ford inner and get a side to enjoy it with, which is my play) Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll.
Marmo PDX sandwich of Italian Sub with Mortadella, finocchiona, spicy coppa, shredded romaine, provolone, pepperoncini, red onion, oregano, aioli, Italian vin, all on a roll

Their happy hour offers 3-6:30 and offers $1 all food items and $4 beers. With wine, you can get whole or half bottles during happy hour are priced at $7 glass $21 carafe.

Have you been to Marmo? Have you had a frittata sandwich on foccacia before? And why is this not a more popular sandwich – it’s much tastier than egg salad!

Filed Under: Cocktails, Food and Drink, Restaurant Review Tagged With: Charcuterie plate, deviled eggs with pesto, Five Herb Frittata, Frittata sandwich, housemade foccacia, housemade limoncello, Italian Sub, limoncello, Mac 'N Cheese with candied bacon, Marmo, Marmo Cup, Marmo Deli + Bar, Marmo Foccacia, Marmo Italian Sub, Marmo Limoncello, Marmo pasta, Marmo PDX, Marmo sandwich, pesto deviled eggs, Strozapretti Pasta Salad with fresh squid ink pasta

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