Kachka Horseradish Vodka Bloody Mary x 5

July 1, 2016 by 7 Comments

In what I really hope becomes an annual event, back on May 1 there was an incredible Kachka Horseradish Vodka Bloody Mary Bloc Party. At each of 5 stops, each ticketholder was able to enjoy a bloody mary sample by that restaurant/bar contestant using the Kachka and New Deal Distillery team up of Horseradish Vodka as well as a food bite. Then, at final stop Bit House Saloon, you decided on who was the best bloody mary among these neighbors. I’m not sure how American of a cocktail a Bloody Mary is – the origin may be in New York, or it may be elsewhere, but hey at least it’s got that pretty red color!
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Cucumber Caviar garnish and a Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Here’s a look at each of the participants and the recipe for their bloody mary entry, which everyone received as part of their check-in!

  • Kachka and Bull in China featured a Bull in China Bloody Mix that used pineaples, tomatillos, and beets as well as their Lemon-Honey Cordial and Frank’s Red Hot
  • Oso Market’s version used Roma tomatoes, pimenton, chili, cayenne powder, fresh garlic and horseradish, pickle brine, and Tapatio
  • Slow Bar used lots of Tabasco and Cholula sauce and threw in some Mezcal
  • Dig a Pony balanced their San Marzano tomatoes with dill brine and cucumber juice with Crystal hot sauce and Cajun spice blend
  • Bit House Saloon did a creative take using fermented tomato water

Kachka and Bull in China

Kachka (hosting Bull in China) was everyone’s first stop since that is where you checked in. You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Ever since I discovered this flavor every time I go to Kachka this is always one of the shots I order. It’s spicy but not too much unlike wasabi, and it has a touch of honey that offers sweetness to offset that burn into a perfect balance that is smooth is surprisingly easy drinking. It’s great with all the food at Kachka.
Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass.
The Bloody Mary entrant from Bull in China (serving at Kachka) was called the Sitting Duck utilizing Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank’s Red Hot.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot
This was served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Recipe for Sitting Duck, by Luke Plant and Daniel Osborne:

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1 1/2 ounces Bull in China Bloody Mix (recipe follows)
    • 1/2 pineapple (peeled/quartered)
    • 4 tomatillos (leaves removed/halved)
    • 1 large tomato (halved)
    • 2 golden beets (peeled/quartered)
    • 1 large red beet (peeled/quartered)
    • 1 jicama (peeled/quartered)
    • Directions for Bull in China Bloody Mix: On a hot grill, char pineapple, tomatillos and tomato. Remove and cool to room temperature. Use electric juicer to juice all ingredients. Mix. Refrigerate.
  • 1/2 ounce Lemon-Honey Cordial (recipe follows)
    • 10 lemons (halved/charred)
    • 1/2 cup honey
    • Directions for Lemon-Honey Cordial: Juice lemons. In a saucepan, combine 1 1/2 cups roasted lemon juice with honey over medium heat and stir until sugar dissolves. Let cool to room temperature.
  • 1 pinch Jacobsen Chili Lime Salt
  • Dash Frank’s Red Hot sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Oso Market + Bar

Oso Market + Bar created a concoction called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt with a brunch bite of Salt Cod and Horseradish Deviled Egg
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times and a brunch bite of Salt cod + horseradish deviled egg

Recipe for Sign of the Times, by Colin Howard:

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt

  • 2 ounces Kachka Horseradish Vodka
  • 6 ounces Oso Bloody Mary Mix (recipe follows)
    • 6 pounds whole roma tomatoes, blended
    • 1/4 cup sea salt
    • 1/8 cup celery salt
    • 1/4 cup pimenton pepper powder
    • 1 tablespoon chili powder
    • 2 teaspoon cayenne powder
    • 3 garlic cloves, minced
    • 2 tablespoons freshly grated horseradish
    • 1/2 cup lemon juice
    • 1/2 cup lime juice
    • 1 cup pickle brine
    • 10 dashes Tapatio hot sauce
    • Directions for Oso Bloody Mary Mix: Rough chop tomatoes and place in bowl of food processor. Blend well. Add remaining ingredients and blend until fully mixed.

Slow Bar

Slow Bar spiced things up the most with their Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim served with a brunch bite of Deep Fried Sausage with honey. The olive on their bloody mary surprised everyone by being stuffed with hot sauce.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary and brunch bite of Deep Fried Sausage with honeyKachka Horseradish Vodka Bloody Mary Bloc Party: Slow Bar brunch bite of Deep Fried Sausage with honey

Recipe for Reign In Blood, based on their house Bloody Mary

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1/4 ounce Vida San Luis del Rio mezcal
  • 6 ounces Slow Bar Bloody Mary Mix (recipe follows)
    • 46 ounces Tomato Juice
    • 2 ounces lemon juice
    • 2 ounces lime juice
    • 1 1/2 ounces Worcestershire sauce
    • 5 dashes Tabasco hot sauce
    • 3 dashes Tabasco chipotle
    • 1/2 ounce Cholula hot sauce
    • 2 tablespoons freshly grated horseradish
    • 1 teaspoon celery salt
    • 1 teaspoon ground black pepper
  • Kosher salt rim

Dig A Pony

Dig A Pony was ultimately declared the winner of the five by popular vote. They offered a bloody mary called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary
The Dig A Pony brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce. Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Recipe for Blood on the Bayou, by James Ault and David Benedetti

  • 2 ounces Kachka Horseradish Vodka
  • 3 ounces San Marzano tomatoes (blended and strained)
  • 1/4 ounce lemon juice
  • 1/4 ounce Worcestershire sauce
  • 1 dash dill brine
  • 1 dash cucumber juice
  • 1 dash Crystal hot sauce
  • 1 dash Cajun spice blend
  • 1 dash black pepper
  • Jacobsen black garlic salt rim for the glass
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary

Bit House Saloon

Bit House Saloon on the other hand was my personal vote for the winning bloody mary. I liked how their version was risky and unique. They named their bloody mary Red Herring and crafted it with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, and Worcestershire.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire
They offered a brunch bite of Cheddar Biscuits and Sausage Gravy
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with brunch bite of cheddar biscuits and sausage gravy

Recipe for Red Herring, by Chauncey Roach

  • 3/4 ounce Kachka Horseradish Vodka
  • 3/4 ounce fermented tomato water (recipe follows)
    • 1 gallon water
    • 1 cup kosher salt
    • 1 cup sugar
    • 4 ounces horseradish root
    • 12 garlic cloves
    • 5 pounds tomatoes
    • Directions for Fermented Tomato Water: Bring water to a boil and whisk in salt and sugar to dissolve. When cool, add horseradish, garlic and tomatoes, and keep submerged. Cover tightly with cheesecloth. Brine in cool, dark place for up to 5 days until it starts to ferment (gets fizzy). Take tomatoes out of brine and chop them up. Pulverize in food processor. Hang processed tomatoes and pulp in cheese cloth. Collect the liquid and toss the tomatoes.
  • 3/4 ounce fresh tomato water
  • 1/2 ounce lime juice
  • 1/4 ounce kümmel
  • 1 ounce water
  • 5 dashes Tabasco hot sauce
  • 5 dashes Worcestershire sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire

Which of these Bloody Marys or Brunch Bites sounds like it would be your vote?

Signature

Filed Under: Cocktails, Festival Event, Food and Drink Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Snackdown 2016 Recap

June 23, 2016 by 5 Comments

This past Sunday, I attended the closing event of Portland Beer Week, and here is my Snackdown 2016 Recap! Taking place 12 – 4 PM at The Evergreen event space above Loyal Legion, Snackdown was a food and beer pairing event where 10 of Portland Chefs and 10 Oregon Brewers are paired into 10 Brewer/Chef teams to make snack and beer pairing. The atmosphere is styled like a WWF style Smackdown with brewers and chefs hyping their pairing on the mic – possibly while sporting wrestling themed costume – while in the background a large screen played old matches from the days of Hulk – I guess in the mid 80s.
Snackdown Portland Beer Week 2016 Closing Party

DJ Rev Shines was playing fun music to keep everyone grooving while snacking. Everyone seemed to be having fun and in a great playful mood.
DJ Rev Shines was super cool at playing fun music to keep everyone grooving while snacking at Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, see my Snackdown 2016 Recap for more details

Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the event
Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the Snackdown event Herb of Loyal Legion served as MC and got all the brewer/chef teams to take turns doing a little smack talking throughout the Snackdown 2016 event

Guests got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt – which is apparently a wristlet version for the brewery and restaurant,  here being modeled by Co-organizer of the event, Ben Love of Gigantic Brewing.
Guests at Snackdown 2016 got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt - which is apparently a wristlet version for the brewery and restaurant. Guests at Snackdown 2016 got to vote on their favorite pairing and the winning team will be awarded the Snackdown Belt - which is apparently a wristlet version for the brewery and restaurant.

The 10 Brewer/Chef teams for 2016 were:

  • Loyal Legion / Portland Brewing & Double Mountain showcased the official 2016 Portland Beer Week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard.
    Snackdown 2016 Loyal Legion / Portland Brewing & Double Mountain showcased the Portland Beer week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard Snackdown 2016 Loyal Legion / Portland Brewing & Double Mountain showcased the Portland Beer week beer by pouring a Sub-Continental IPA, a collaboration between Portland Brewing and Double Mountain to create a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. Meanwhile Loyal Legion used the Sub-Continental IPA to braise their homemade sauerkraut which they then fried into a krokotten and served along with a spicy beer mustard that also had Sub-Contental IPA in the mustard
  • Bollywood Theater / The Commons Brewery also combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating an Indian curry with mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals. It was a little hard to eat in such a small little bowl to get the mussels out, but the mussels dish added a little heat while bringing out some of the funky and floral notes in the beer, which I thought made an excellent combo.
    Snackdown 2016 Bollywood Theater / The Commons Brewery combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals. Snackdown 2016 Bollywood Theater / The Commons Brewery combined beer right into the food by pairing the Commons Fleur de Blanc, a Rose and Elderflower White Farmhouse Ale, with Bollywood Theater creating mussels cooked in the Commons Fleur de Blanc with Indian spices, coconut milk, and rose petals.
  • Lardo / Heater Allen Brewing I always love seeing Chef Rick Gencarelli at an event – he’s always excited about what he’s doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is and what a good hearted guy every time he’s at one of these food events in front of the people again.
    I always love seeing Chef Rick Gencarelli at an event - he's always excited about what he's doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is every time he's at one of these food events. Here at Snackdown 2016 he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch I always love seeing Chef Rick Gencarelli at an event - he's always excited about what he's doing which I miss seeing when he gave up the Lardo cart for the multiple successful businesses of his current brick and mortars, but you get a glimpse of how fun he is every time he's at one of these food events. Here at Snackdown 2016 he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch
    Here he somehow kept that awesome wrestling mask on while doling out the most precious and super delicious mini lobster roll to pair with Heater Allen’s Das Bier Kolsch.
    Snackdown 2016 Lardo created the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch Snackdown 2016 Lardo created the most precious and super delicious mini lobster roll to pair with Heater Allen's Das Bier Kolsch
  • The Bent Brick which just officially went to a tipless system and is one of six gratuity free restaurants in Portland, presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA
    Snackdown 2016 The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA Snackdown 2016 The Bent Brick presented what they called a Pig Picnic with porky picnicky vibes in a pork and beans stew / Block 15 Brewing brought their Sticky Hands IPA
  • Old Salt Marketplace created “Last Year’s Succotash” with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind – sadly I found the pork rind to be old and chewy rather than crispy / Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago which they just released during Portland Beer week
    Snackdown 2016 Old Salt Marketplace created 'Last Year's Succotash' with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind to pair with Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago Snackdown 2016 Old Salt Marketplace created 'Last Year's Succotash' with alubias gigantes beans, pickled corn, fermented pepper vinagrette, shaved country ham and arugula on a pork rind to pair with Ex Novo Brewing with their Thick as Thieves Dry Hoppped Belgo-American Sour Pale, a collaboration beer they created with Solemn Oath Brewery in Chicago
  • Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown with their rich Baller Grilled Cheese and “Tomato Soup”, a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down with.
    Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down Toro Bravo / Hopworks Urban Brewery was the winner of Snackdown 2016 with their rich Baller Grilled Cheese and 'Tomato Soup', a rich three cheese (truffle cheese, manchego, and mahone on Grand Central brioche) and modernist tomato soup sphere with the HUB Xocolatal Xake Up Belgian Style Spiced Quad to wash it down
  • Kim Jong Grillin brought the spice with smoked bo ssäm made with smoked pork, a braised pork in Breakside beer Rye Curious, an apple kimchee, ssämjang sauce made with Breakside Rainbow & Unicorns beer, jalapeno, and green leaf lettuce/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA which also seemed appropriate given that it was Pride Festival weekend in Portland.
    Snackdown 2016 Kim Jong Grillin brought the spice with pork ssam/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA Snackdown 2016 Kim Jong Grillin brought the spice with pork ssam/ Breakside Brewery cooled it down with Rainbows & Unicorns, their session IPA
  • P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, starring a Beef Tartare with flavors of cheeseburger with Ecliptic’s chocolatey and malty Capella Porter
    John Harris brewer of Ecliptic dressed in wrestling costume The Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter John Harris brewer of Ecliptic dressed in wrestling costume The Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter Snackdown 2016 P.R.E.A.M. / Ecliptic Brewing was another favorite pairing of mine, staring a Beef Tartare with flavors of cheeseburger with Ecliptic's chocolatey and malty Capella Porter
  • Biwa gave a special nod toward’s Buoy’s coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison, a special one off beer for this event and only in limited quantities at their tasting room
    Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison Snackdown 2016 Biwa gave a special nod toward's Buoy's coastal origins by creating Clam Chowder Croquettes while chef Gabe Rosen hilariously posed as Bernie / Buoy Beer poured Rice Rice Baby, a wild rice blond ale using wild rice from Minnesota with rye malt to make a nutty blond that is reminiscent of a saison
  • Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert
    Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert Snackdown 2016 Nomad with a frozen barley mousse, anise custard, strawberry, and fennel frond/ Gigantic Brewing with their Holy Oak Whisky Sour beer rounded up snackdown with dessert

I really hope they bring this Snackdown event back for next year – it was a great value I think since for the price with 10 small dishes from high quality restaurants (some which are harder to get into like Nomad). Also, receiving 10 five ounce pours of beers is a lot – after a while I realized I had to start cutting back on my sipping. Congratulations to Toro Bravo and Hopworks on their win this year!

It was a little haphazard trying to find a place to put a plate and glass down in order to be able to eat – just a few more cocktail tables, even along the side wall by the DJ, could have helped as I saw some people take a gamble by placing glasses on the floor to eat. But, there never seemed to be a line of more than a handful of people to get a pour – a combination of the number of people who came this year I think at a manageble size and each of the stations was well prepared with food plates ready. A checklist sheet listing all the beer and food pairings made it easy to know ahead of time who you wanted to visit in what order and track that you enjoyed all ten teams.

It’s also unfortunate there was no award for best dressed brewer –  Gigantic’s Ben Love went all out, Ecliptic’s John Harris and those fly arm bands and velvet cape, and the cozy PJs with hand drawn hop crest of Ryan Pappe of Portland Brewing were all outstanding and committed to a whole wrestler hero vibe experience. And Herb was perfect as an announcer – everyone was so much fun. The friendly tongue I’m cheek smack talking and friendship between the Brewers and various food crafters I think perfectly embodies the Portland spirit in the food and drink community.

What would have been your vote for best beer and food pairing based on this Snackdown 2016 Recap?

Signature

Filed Under: Beer Review, Festival Event, Food and Drink Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Sake Fest PDX 2016

June 15, 2016 by 4 Comments

One week from today is the annual Saké Fest PDX, returning for it’s sixth year. This year, the location has been updated to the Pavilion Ballroom at Hilton Portland & Executive Tower. It is taking place next week on Wednesday June 22 2016 from 6:30 PM to 9:00 PM. The event gives those who attend the ability to sample a large variety of Japanese and US sake brands while learning how to pair the traditional Japanese drink with a wide variety of food, including cheese, desserts, chocolate and a wide range of fusion, Asian and continental cuisines.
Scenes from Sake Fest PDX 2015 - Blue Hue Tsukinowa Kinen from Tsukinowa Brewery, an equivalent of a sessionable sake Scenes from Sake Fest PDX 2015 - sushi from hokusei

I found this latter part one of my favorite educational experiences – besides trying lots of different sakes, exploring different combinations of sake samples and food samples had surprising results. I’ve never gone out of my way to have sake and cheese, but now I know (though I shouldn’t be surprised) that cheese goes with everything, including making great pairings that bring out new flavors by contrasting and complimenting flavors in cheeses and sake, such as Floating World Sake’s mushroomy Soma no Tengu with some cheese by Steve Jones of Chizu and Cheese Bar.
Scenes from Sake Fest PDX 2015 - bites from Steve and Cheese Bar Scenes from Sake Fest PDX 2015 - bites from Steve and Cheese Bar

And by extension, sake paired with the Davis Street Tavern mac and cheese is a winner too. One surprise pairing winner was a recommendation from Whole Foods of strawberry, creamy chevre cheese, and Kaika Tonbindori Shizuku Blossoming Scents “Supreme Droplets” Tochigi sake. By itself one sake that impressed me was Mutemaka with its smoky flavors and unusual color since it’s made from ceremonial red rice. All of this at face value from initial description may sound a little odd – but be bold and go ahead and try things that sound weird and you may discover and learn something new, don’t just dismiss it!
Scenes from Sake Fest PDX 2015 - Sacred Mist (Honjozo Nigori, unfiltered premium) from Miyashita Brewery, the mac and cheese paired surprisingly well with unfiltered sake Scenes from Sake Fest PDX 2015 - favorite pairing turned out to be this particular Kaika Tonbindori Shizuku sake with strawberries and cheese

A ticket to Saké Fest PDX experience is full access to all food and all saké sampling stations – even rare & premium saké varieties, and includes a sake tasting glass. In addition, Early Admission Ticket holders get an additional hour before the regular admission guests by entering at 5:30 PM and is limited to only 100 people.

There will be 22 sake breweries and distributors offering multiple sakes at each station, which is a huge diverse variety to explore. I can’t think of another way to try so many sakes in one place.
Scenes from Sake Fest PDX 2015 - sake from Takara Sake USA Inc Scenes from Sake Fest PDX 2015 - Dreyfus Ashby & Co. / Ichishima Shuzo Scenes from Sake Fest PDX 2015 - Kuramoto US
Takara Sake USA Inc; Dreyfus Ashby & Co. featuring Ichishima Shuzo; Kuramoto US

My advice to remember what you enjoy is to take photos of the sake. Don’t worry about being an amateur- the names and locations and types are still a jumble of syllables for me too.
Scenes from Sake Fest PDX 2015 - Barrel Aged (Taru Sake) in ceder barrels, from Kitsukura Brewery, Honjozo (premium) Scenes from Sake Fest PDX 2015 - Sacred Mist (Honjozo Nigori, unfiltered premium) from Miyashita Brewery Scenes from Sake Fest PDX 2015 - Hakutsuru Sho-Une Junmai-Dai Ginjo
Barrel Aged (Taru Sake) in ceder barrels, from Kitsukura Brewery, Honjozo (premium); Sacred Mist (Honjozo Nigori, unfiltered premium) from Miyashita Brewery; Hakutsuru Sho-Une Junmai-Dai Ginjo

There are 20 participating restaurants and food providers who will be offering food sampling stations where you can have a bite between sakes and try to create your own interesting pairings. The list includes

Tickets for the event are $55 per person regular admission or $75 per person early admission tickets. Attendees must be 21 or older to attend. You can purchase tickets in advance here and there will be a limited number of tickets available at the door.

Scenes from Sake Fest PDX 2015 – Misc Sake photos
Scenes from Sake Fest PDX 2015 - fun cans of Nezumi Otoko Jungin Scenes from Sake Fest PDX 2015 - fun cans of Kitaro Jungin Scenes from Sake Fest PDX 2015 - sake and bites from sampling stations Scenes from Sake Fest PDX 2015 - Sanomaru Cup Scenes from Sake Fest PDX 2015 - Sanomaru Cup

The Meadow presenting Steak and Eggs made on a Salt Block and finished with tarragon butter
Scenes from Sake Fest PDX 2015 - The Meadow presenting Steak and Eggs made on a Salt Block and finished with tarragon butter Scenes from Sake Fest PDX 2015 - The Meadow presenting Steak and Eggs made on a Salt Block and finished with tarragon butter

The gorgeous treats from Yume Asian Confections which possibly equaled the sake in my excitement over the discovery of these traditional treats that you can order custom made and are so super Japanese!
Scenes from Sake Fest PDX 2015 - treats from Yume Asian Confections Scenes from Sake Fest PDX 2015 - treats from Yume Asian Confections Scenes from Sake Fest PDX 2015 - treats from Yume Asian Confections Scenes from Sake Fest PDX 2015 - treats from Yume Asian Confections

Do you drink sake? What do you usually have when enjoying sake? Are you like me it’s pretty much stay in the box of having it with sushi?

Signature

Filed Under: Festival Event, Food and Drink, Portland Highlights, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Marriott Bourbon Battles in Portland

June 13, 2016 by 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
    Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016. The two Marriott bartenders included Alejandro Monjeau representing Marriott's FLOE Lounge in Irvine, CA and Jason Marshall of Marriott Waterfront Portland’s Bistro by Truss
  • Local Portland bartender Jessica Braasch of Bible Club
    Local Portland bartender Jessica Braasch of Bible Club competed in the Marriott Bourbon Battles in Portland
    Photo courtesy of Marriott
  • Local Portland bartender Chino Lee of Bit House Saloon, Quality Bar and Paddy’s.
    Chino Lee competing in Marriott Bourbon Battles in Portland
    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

  1. Round 1, a Manhattan
  2. Round 2, an Old Fashioned
  3. 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 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
Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016: this is the Barrel Aged Boulevardier Portland Marriott Downtown Waterfront hotel hosted the Marriott Bourbon Battles event on May 12, 2016: this is the Old Fashioned

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 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.

Signature

Filed Under: Cocktails, Festival Event, Sponsored Post Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,

PDX Beer Week 2016 Highlights

June 6, 2016 by 4 Comments

This Thursday kicks off PDX Beer Week 2016, which lasts from June 9 to June 19. Yes, this is actually more than a week, but it’s been like that for years and I can’t complain about having more days to have more events to celebrate Portland beer. For these eleven days of fun, the events range from those showcasing new beers or particular beer styles to special collaboration food inspired or to be paired with beers. There are beer events for the beer geek like seminars, but there are also beer events that are accessible even to the casual or novice beer drinker like beer sampling.
Portland Beer Week June 9-19th 2016

In fact, there are quite a few limited edition collaborations available to celebrate Portland Beer Week 2016 that are beyond just drinking beer or beer events. Check out these special one off concoctions available at multiple locations throughout the duration of the 11 days of June 9-19.
Portland Beer Week 2016 special beer inspired food Blue Star Donuts S'more Beer donut, a chocolate beer mousse filled donut with toasted marshmallow topping.

  • Portland Brewing & Double Mountain‘s official beer of the 2016 Portland Beer Week – Subcontinental IPA. This is a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron. These spices highlight the beer’s biscuity malt base and tropical fruit hop notes, and I was surprised as the beer warmed a bit how the spices became more prominent and really tasty, particularly the cardamom and cumin for me. You can find 22 oz bottles at local beer bottle shops as well as Whole Foods who is doing a special free tasting at all their Portland Whole Foods locations on Friday June 10 and Wednesday June 16, as well as of course at the Portland Brewing and Double Mountain taprooms.
    Portland Brewing & Double Mountain's official beer of the 2016 Portland Beer Week - Subcontinental IPA. This is a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron Portland Brewing & Double Mountain's official beer of the 2016 Portland Beer Week - Subcontinental IPA. This is a ~7% ABV northwest IPA brewed with Indian spices like pepper, cardamom, clove, cumin and saffron
  • Bunk Sandwiches Beer Week Fried Chicken Sandwich, a SubContinental IPA brined buttermilk fried chicken with bacon scallion aioli, hot sauce, maple & Pickopolis pickles. Available at Bunk Wonder during beer week. There is another beer sandwich, a sloppy joe made with Good Life Cash stout, is also available at Bunk Bar Water.
    Bunk Sandwiches Beer Week Fried Chicken Sandwich, a SubContinental IPA brined buttermilk fried chicken with green onion & bacon aioli, hot sauce, maple & pickles. Available at Bunk Wonder during beer week. Bunk Sandwiches Beer Week Fried Chicken Sandwich, a SubContinental IPA brined buttermilk fried chicken with green onion & bacon aioli, hot sauce, maple & pickles. Available at Bunk Wonder during beer week.
  • HOT LIPS Pizza’s Beer Bratlips, a pizza with Smoked Carlton Farms bratwurst simmered in Subcontinental IPA with Tillamook extra-sharp cheddar, fresh onions, mozzarella, and a garlic Parmesan base finished with whole grain maple mustard glaze. This will be available at all six HOTLIPS pizza locations.
    HOT LIPS Pizza's Beer Bratlips, a pizza with Smoked Carlton Farms bratwurst simmered in Subcontinental IPA with Tillamook extra-sharp cheddar, fresh onions, mozzarella, and a garlic parmesan base finished with whole grain maple mustard glaze. This will be available at all six HOTLIPS pizza locations. for Portland Beer Week 2016 HOT LIPS Pizza's Beer Bratlips, a pizza with Smoked Carlton Farms bratwurst simmered in Subcontinental IPA with Tillamook extra-sharp cheddar, fresh onions, mozzarella, and a garlic parmesan base finished with whole grain maple mustard glaze. This will be available at all six HOTLIPS pizza locations. for Portland Beer Week 2016 HOT LIPS Pizza's Beer Bratlips, a pizza with Smoked Carlton Farms bratwurst simmered in Subcontinental IPA with Tillamook extra-sharp cheddar, fresh onions, mozzarella, and a garlic parmesan base finished with whole grain maple mustard glaze. This will be available at all six HOTLIPS pizza locations. for Portland Beer Week 2016 HOT LIPS Pizza's Beer Bratlips, a pizza with Smoked Carlton Farms bratwurst simmered in Subcontinental IPA with Tillamook extra-sharp cheddar, fresh onions, mozzarella, and a garlic parmesan base finished with whole grain maple mustard glaze. This will be available at all six HOTLIPS pizza locations. for Portland Beer Week 2016
  • I tried Beer Bratwurst especially made for the Portland Brewing Taproom by SP Provisions using about 30 gallons of beer for every 100 pounds when making the bratwurst, and then the sausage is further cooked by simmering it in the beer and then you can enjoy it with the beer mustard!. Definitely for me this bratwurst is the best food pairing with the beer itself – or any beer, any time of year,
    SP Provisions bratwurst is especially made for Portland Brewing, and includes using about 30 gallons of beer for every 100 pounds when making the sausage, and then the sausage is further cooked in the beer and then you can enjoy it with the beer mustard. Definitely for me this bratwurst is the best food pairing with the beer itself - or any beer, any time of year! SP Provisions bratwurst is especially made for Portland Brewing, and includes using about 30 gallons of beer for every 100 pounds when making the sausage, and then the sausage is further cooked in the beer and then you can enjoy it with the beer mustard. Definitely for me this bratwurst is the best food pairing with the beer itself - or any beer, any time of year!
  • Blue Star Donuts S’more Beer donut, an IPA chocolate mousse filled donut with toasted marshmallow topping. I mean, just look at this beauty.
    Blue Star Donuts S'more Beer donut, a chocolate beer mousse filled donut with toasted marshmallow topping. Blue Star Donuts S'more Beer donut, a chocolate beer mousse filled donut with toasted marshmallow topping.
  • Salt & Straw Ice Cream’s Garam Masala & Hops, a special ice cream that uses a combination of Indian spices and hop that match the same ones used by the Subcontinental IPA, plus chunks of dark molasses cake. This was my favorite of all the 4 beer “foods” inspired by the beer I tried! This flavor is available exclusively at Wiz Bang Bar at Pine Street Market.
    Salt & Straw Ice Cream's Garam Masala & Hops, a special ice cream that uses a combination of Indian spices and hop that match the same ones used by the Subcontinental IPA, plus chunks of molasses cake Salt & Straw Ice Cream's Garam Masala & Hops, a special ice cream that uses a combination of Indian spices and hop that match the same ones used by the Subcontinental IPA, plus chunks of molasses cake

I have attended events of PDX Beer Week every year -and here’s a summary of events I wanted to highlight during this beer celebration week. For the full list of PDX Beer Week events, see their PDX Beer Week 2016 Events Calendar.

  • For any of you IPA lovers, El Segundo Brewing from California is having a launch party Thursday, June 9 6 – 10 PM starring their very hop forward, taking place naturally at beer bar N.W.I.P.A. Then a week later, also at N.W. I.P.A., on Friday June 17 5 PM on attend the 3-Way IPA party that offers the 3 Way IPA on tap as well as IPAs from all three of the 3 Way IPA collaborators of Fort George, Barley Brown’s, and Melvin Brewing
  • Pair beer and food at a great value on Thursday June 9 6 – 9 PM. For $40 per person at The Beer Belly Dinner with Ecliptic at Eastburn you get 5 courses paired with five Ecliptic beers – see the menu at the link. Proceeds from the dinner will benefit The Jeremy Wilson Foundation, a nonprofit health and service organization supporting musicians and their families during medical emergencies.
  • One of my favorite beer festivals every year is the Portland Fruit Beer Festival. This year it has finally moved from the Burnside Brewing parking lot, which it has outgrown, to the shady North Park Blocks (NW 8th and Davis) with 40% more room and did I mention shade? Running from Friday, June 10 – Sunday June 12 this festival offers fruit beers, ciders for the gluten free, food trucks for eats and live music, and is all ages.
    Portland Fruit Beer Festival 2016 Poster
    I’ve highlighted Portland Fruit Beer Festival beers in the past in 2015 and 2014 and I’m going this year as well. I often go multiple times because of special tap beers they tap over the days. This year 29 breweries and 7 cideries are offering 36 regularly pouring taps of beers, plus 24 additional rare and rotating tap lines. Look for my personal picks list on Thursday and which I’ll update after attending on Friday!

  • For an alternate festival, celebrate  at the 1 night Rye Beer Festival with 20 Rye Beers from 20 participating breweries and Rye Beer Cocktails at Eastburn from Friday June 10 from 4 PM – 2 AM. Part of the proceeds of the Rye Beer Festival will benefit the Children’s Cancer Association. This year, highlights of the Rye Beer Festival include a whiskey back card offered for $10 that includes (3) 1/2 ounce shots of Russell’s Reserve Rye, Knob Creek Rye and Wild Turkey Rye and Jacob Grier will be creating a special rye beer cocktail combining specially brewed Rye Beer Festival official beer Back Pedal Brewing’s Oatmeal Ryesin Cookie beer with rye whiskey and other ingredients and other cocktails. At 10pm the fest will offer live music from The Cure cover band The Xploding Boys (no cover of you’re in by 8:30, and remember the proceeds go towards a great cause anyway). 
  • For a different take on beers in a new way, the Randallized Beer Fest being held on Saturday June 11 (free, just pay for what you drink) at Imperial Taproom offers local beers poured through Randalls containing a variety of interesting ingredients to add new twists of flavors.
  • If you love Sour Beers, Saraveza Bottle Shop and Pasty Tavern on Saturday June 11 and Sunday June 12 all day will be pouring Cascade Brewing as part of a Cascade Invasion that includes a special Saraveza blend as well as Elderberry Blond, Nectarine Dream, Rose City Sour and Mixed Plum while also “putting out a massive selection of vintage Cascade bottles that we’ve been hoarding” for you to purchase.
    Saraveza's Flight of Five Chili and Smoked Beers for Fire & Brimstone... Burnside Sweet Heat always glows in the glass it seems (front right)
    For a more serious sour beer education, attend the Sour & Wild Ale Seminar presented by Oregon State University and panelists like Trevor Rogers (De Garde Breiwng), Christian de Benedetti (Wolves & People), Alex Ganum (Upright Brewing), Matt van Wyk (Alesong Brewing & Blending and formerly Oakshire) and Ben Edmunds (Breakside Brewery) at Tuesday, June 14 at 5:30 PM at Upright Brewing.
    There’s even a sour beer festival, courtesy of Imperial hosting the Sour Solstice Sour Beer Festival on Saturday June 18 and a dozen sour beers to choose from on tap.
    Sour Beer Solstice for Portland Beer Week 2016
    If you’re really into bourbon barrel aged Cascade, although not technically part of Portland Beer Week, Cascade is having Bourbon Barrel Week.5 from June 7-19 at Cascade Brewing and Raccoon Lodge.
  • I always want to promote beer pairings with food, so if you’re out in the Happy Valley area come out on Sunday June 12 3 PM – 6 PM to the Happy Valley Station Food Cart Pod with Alameda, Base Camp, Coalition, and Culmination breweries bringing beer out to the 24 food carts in a structure location, and the food carts will be offering Open House Special where Food Samples are $1, $2, & $3 so you can try all the food carts.
  • There are always new breweries opening up in Oregon so it may be heard to track them all. Thankfully there is the 101 on the newbies all at once that you can attend via the  New Oregon Breweries Showcase, this year happening at Bailey’s Taproom on Monday June 13 noon – midnight. The showcase will introduce you to 11 new breweries from Oregon, all opened within the last year and you will get a chance to meet the brewers and owners 5 – 8 PM as well as enjoy beers from newcomers Wolves & People Farmhouse Brewery, Alesong Brewing & Blending, Ruse Brewing, Freebridge Brewing, Ancestry Brewing, Public Coast Brewing, Great Notion Brewing and more TBA. I will be at this event if you want to say hi!
    New School presents the New Oregon Breweries Showcase 2016
  • Another exciting beer pairing dinner is Maya Lovelace of Mae PDX and her fried chicken with six beers from Breakside, Ballast Point, and Fremont on Monday June 13 7 PM at Old Salt Marketplace. See the menu here that includes family style dinner with Carolina gold risotto with morels, ramps, and shelling peas; Buttermilk brined chicken skillet fried in 3 fats (bacon fat, chicken fat, and lard), Pimento mac and cheese, and Brown sugar pound cake studded with bourbon barrel smoked cocoa nibs, macerated strawberries, buttermilk vanilla whipped cream. See the link for the full dinner and beer pairing list and if there any of the tickets left!
    Skillet Fried Chicken with Crystal Hot Sauce and the gorgeous skillet of Creamed Corn with Summer Savory and Smoked Soy Skillet Fried Chicken with Crystal Hot Sauce
  • How about Barrel Aged Beer and Bacon? Also on Monday June 13 6 PM – 11 PM Saraveza Bottle Shop and Pasty Tavern welcomes Fremont Brewing with BBF (Bacon Best Friend) Zeph from Proletariat Butchery passing out FREE samples of his delicious meat as Fremont brings taproom only and barrel aged beers with them for Fremont Bacon Night.
    Fremont Brewing Tap Takeover at Upper Lip Schwag!
  • Also on Monday June 13 is an opportunity to see how beer pairs with sushi when Roscoe’s and Miyamoto Sushi pair up to offer four courses of sushi paired with pFriem Family Brewers Oude Kriek, Crux Fermentation Project Apricot Wild Farmhouse Ale, The Commons Brewery, and Breakside Brewery. The cost for the 4 courses of Sushi and Beers is $25, just  show up any time at Roscoe’s between 4:30 and 8:30 PM or until they run out.
  • If you are a Belgian Beer aficionado, look to the 5th Annual Battle of the Belgian beers with 4 Belgian beers versus 4 US Belgian-inspired styles on Tuesday, June 14 between 5-9 PM at Bazi Bierbrasserie with $15 for all eight 5 ounce tasters.
    The next day, on Wednesday June 15 Bazi presents the annual Mussels from Brussels with five breweries (Breakside , Fat Head’s, Lompoc, pFriem, and Upright), five secret sauces created by each brewery for dipping in one pound of mussels served with fries, and paired with their Belgian-inspired beer, and you judge who is the winner. Seating for you/audience judges will take place every 30 minutes between 5:30-8:30 PM.
  • One of my favorite festivals all year is this one pairing Beer and Cheese at the Portland Beer and Cheese Festival (already sold out!), this year at the on Saturday, June 18 1 – 5 PM at Wayfinder Beer. Expertly pairing samples of beer with a sample of cheese times ten. 10 different beers from 10 different breweries with 10 amazing cheeses paired by Cheesemonger Steve Jones of Cheese Bar. Your ticket price include sample of each plus complimentary samples of Xocolatl de David artisian chocolates and charcuterie and meats from Wayfinder chef Rodney Muirhead. To get an idea of the experience, check out my recap of last year’s event.
    Portland Beer and Cheese Fest 2015, pairing of Firestone Walker Lil Opal with Ferns Edge Mt June goat cheese from Oregon along with some Olympia Provisions charcuterie and Woodblock Chocolate Portland Beer and Cheese Fest 2015, pairing of Fat Heads Rye bock with Willamette Valley Cheese Brindisi cow cheese from Oregon
  • A new closing event for Portland Beer week this year is SNACKDOWN! on Sunday June 19th 12 – 4 PM at The Evergreen event space above Loyal Legion. SNACKDOWN! is a food and beer pairing event where 10 of Portland Chefs and 10 Oregon Brewers are paired into 10 Brewer/Chef teams to make their greatest snack and beer pairing. Guests will choose their favorite pairing and the winning team will be awarded the SNACKDOWN Belt! This event is designed to be more loose than a traditional beer pairing dinner. DJ Rev Shines will be keeping the party live, while the atmosphere is styled like a WWF style Smackdown with brewers and chefs hyping their pairing on the mic – possibly while sporting wrestling themed costume. WHAT? Yeah I will totally be there.
    Snackdown Portland Beer Week 2016 Closing Party
    The 10 Brewer/Chef teams include:

Are you going to any of the Portland Beer week events? Do any of those beer inspired items sound like something you want to try?

Disclosure: I attended a preview of the Limited Edition Portland Beer Week treats and a Portland Fruit Beer Festival media preview, but I was already planning on writing the Portland Beer Week post before the media previews, and I was not asked or compensated for this post and I purchased/pay my own way at any PDX Beer Week events I attend. 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.

 

Signature

Filed Under: Beer Review, Festival Event, Food and Drink Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,
« Previous Page
Next Page »