Classic Cocktails with the Rookery

November 15, 2013 by 6 Comments

The Rookery at Raven & Rose recently has launched a monthly cocktail classes with the men of the Rookery bar, bar director David Shenaut and barman Alan Akwai. This past September, October, November, and for one more class in December, the title of the class is “Essential Classic Cocktails You Can Serve at Home”. I recently attended the November class, which apparently had the largest attendance yet of the series, and David says that next year they plan to change up the theme so that even if you took the classic cocktail class you will want to follow up with another class for further continuing education!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery

The Essential Classic Cocktails class I attended covered the history, construction and recipes for four vintage cocktails, included samples of the four cocktails, as well as some “fancy snacks” for the $50 class price. Afterward, by showing the recipe notebook after class, you can enjoy a complimentary dessert with an entree purchase at the Raven and Rose restaurant downstairs.

I’m a big fan of the Rookery and David and Alan- I’ve been to the Rookery a couple times for beverages, and also events like Beer with the Bird or one of their several whiskey events (the one I attended was Raven and Rye). I’m not going to repeat my crush on their ability to articulate details of flavors in ingredients and craft combinations that are unique and perfect just for you. Instead, I’m going to recap the Classic Cocktails with the Rookery class for you!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Alan

Upon checking in, we were led to our seats which were marked by placecards and there was a punchbowl of an autumnal punch they had whipped up (and as we found out later, just “winged it” with Jameson, apple cider, and spices) to welcome us. We were soon double-fisting it however as the samples of the first drink we would be learning, the Margarita were passed out. I’ve made margaritas before, but Dave and Alan immediately educated everyone on their philosophy of building cocktails Dry – that is, with no ice. By waiting on the ice the drink does not diluted and you can still make changes when you take a stirring straw taste, or wait so you can prep for all your dinner party guests.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the starter sample of an autumn punch Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and first recipe we learn is a Margarita

Dave and Alan have a great friendly rapport as they answered questions varying from how long to shake or how they explain how to know whether to shake or stir a drink (answer: citrus, egg, and creme are shaken, drinks that are more boozy are stirred.) Furthermore, they illuminated that the shaking is about aeration, not just a way to mix ingredients. Also, how does Alan make it look so fun to shake? There was also a difference in opinion as Dave would never make more than one serving in a shaker, while Alan realistically says he would.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Alan shakes it Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave rims a margarita glass Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - answering questions

The next classic vintage cocktail was the Old Fashioned. After Alan showed us the right glassware, Dave tagged in to talk about making simple syrup and how to not heat the mixture as it loses flavor. Then Alan was back showing us techniques in dashing bitters in different amounts with various flicks, and Dave went on to wax poetic about bitters as well as where he sources his ice (he sources from PDX Ice – I also recognize that ice from Imperial!). Alan brought us back to how stirring is about binding, and how important it is to stir on the edge of the glass and create a whirlpool with no lifting of the spoon to add air. After a good stir the drink should look viscous and feel round.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the glass for the Old Fashioned Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- Alan is dashing some bitters Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- without a special bottle, bitters pour out quickly Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave loves pdxice Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- teaching us about stirring right Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- teaching us about stirring right

We tasted the Old Fashioned 3 ways. After we each had a chance to practice trying to pour a perfect jigger of the cocktail for ourselves, we took a sip of it plain. Next, we broke a lemon peel over it in order to infuse lemon oils. Finally, we added the lemon peel into the drink (our tables’ favorite).

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and second recipe we learn is the Old Fashioned Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and second recipe we learn is the Old Fashioned, this time with lemon peel

Next up was Punch. After being schooled on Oleo Saccharum (“oily sugar”), we were then taught the magic ratio. Although it sounds like a lot of work in making Oleo Saccharum which includes peeling 4 lemons and making hot tea concentrate, it opened up my eyes to how much layering and complexity of flavor you can add just with your selection of the type of tea. Since the base spirit and dilution (juice, wine, soda, water, or sparkling cider or champagne as we sampled in class- the second punch we would soon be sampling used champagne) can also vary, the possibilities are endless, and Dave sagely promised that the Magic Ratio has never failed him.

Also, making punch seems fun since in order to get the right amount of liquid, you will end up having a glass of base spirit and glass of dilution (champagne below!) leftover that Dave encouraged us to have ourselves to loosen us up for our dinner party!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave takes a glass of bubbly out before pouring the rest in for punch Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the punchbowl visits us temporarily as Dave tells us we should probably eat Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, Champagne Punch

After the punch lesson, it was time punch, and for the Fancy Snacks.
Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class

The final cocktail was the famous Rookery Irish Coffee, which was a warm, wonderful end to the class before going back out into the night and the rain. If you haven’t had the Irish Coffee here (which uses Spella coffee), you must try it- it’s the best I think in Portland.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next final cocktail and my favorite, the Irish Coffee Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai of Raven and Rose the Rookery

If you want to find out more about or sign up for upcoming classes, be sure to contact event manager Natalia Toral, at natalia at ravenandrosepdx.com.

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NFCA GREAT Kitchens Gluten-Free Dinner at Imperial

November 1, 2013 by 4 Comments

Disclosure: This meal was complimentary, but 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.

I was very fortunate a few days ago to be invited to attend a five-course gluten-free chef’s table dinner with Chef Jehangir Mehta and Portland’s Chef Vitaly Paley of Paley’s Place, Imperial, and Portland Penny Diner. Both have been on Food Network: Chef Mehta may be recognizable from being runner up on Next Iron Chef and competing on Iron Chef America (Battle Coconut), and Chef Paley also has done battle on Iron Chef America (Battle Radish. BTW if you come here, make yourself order the Radish Walks Into A Bar cocktail with radish gastrique, it is stunning and super delicious).

Chef Jehangir Mehta Portland’s Chef Vitaly Paley of Paley's Place, Imperial, and Portland Penny Diner

The event was part of the GREAT Kitchens Gluten-Free Chef’s Table Tour (#gfchefstable), sponsored by the National Foundation for Celiac Awareness (NFCA). After kicking off in New York City last week, the second stop on the 10-city national educational tour was our very own Portland for a few days! Earlier that day Chef Mehta hosted a meal with Chef Naomi Pomeroy at Beast, and marathon-ed on to join with Paley at  Imperial, and then the next day he worked with Portland State University to speak to students and work with dining staff.

Chef Jehangir Mehta, NFCA chef ambassador: “We hope to educate chefs across the country about the need for gluten-free menu items and open up a new culinary world for those who must avoid gluten.”

The goal of the gfchefstable is to educate restaurants and schools on how to provide safe gluten-free dining experiences. The tour also include Chefs Mehta partnering with local chefs to demonstrate gluten-free restaurant dining experiences.  Of course the initiative also raises awareness for celiac disease, which affect an estimated three million Americans or 1% of the general population – and that’s not counting other gluten-related disorders even if you do not have celiac disease (an estimated 18 million or 6% of the population). 30 percent of Americans are avoiding or eliminating gluten from their diet because of gluten sensitivity.

National Foundation for Celiac Awareness, NFCA

About Gluten-Free

Gluten can be found in wheat, rye, barley, and triticale (a hybrid of wheat and rye) and oats (because of how they are processed). Avoiding gluten can be more difficult than just avoiding foods with flour- baked goods, anything with dough like bread, pasta, pizza, and beer being the most obvious. For instance gluten can also show up in processed food, varying from sauces (soy sauce, ketchup, salad dressing for example) and seasonings to candy! So asking about specific ingredients and handling is important for a gluten-free diet, which can be hard because those working in the service industry may not know all details if not all everything is made from scratch themselves, and/or there might be mistakes in cross-contamination (like using the same cutting board as gluten products).

I am not a gluten-free diner, but I am certainly aware of limiting my intake- I don’t usually have much gluten (I don’t eat many baked goods- things like bread, pasta, and pizza I might have every few weeks. My carb vice is rice.). Because of how often it is in food though, I would be kidding myself if I didn’t admit I am probably having some every day. Most noticeably for me, though I have not had it officially tested, the affect I see is from drinking beer, which I do a couple times a week. I have noticed in the past few years how it has nothing to do with the alcohol but it gives me consistent digestive issues and I get quickly fatigued if I have more than 1.5 pints (yet, give me a half bottle of wine and I’m fine!), so I might have a sort of gluten sensitivity. I’m very fortunate that it seems I can have some gluten and not notice much, with one possible exception.

But there’s no official definition for gluten sensitivity, or diagnosis – there is a blood test for celiac disease though it still remains undiagnosed for many people!

I certainly sympathize with the cause, and support the NFCA campaign. Going to a gluten-free diet is very difficult- there isn’t much labeling on processed foods or in restaurant menus, and cross-contamination is a common mistake. For someone with celiac disease, the consequences can be disastrous- even a small amount can affect them for more than a month, and not be out of their system for half a year. It’s serious stuff- some people need to avoid gluten as seriously as those with nut or dairy allergies since it can lead to infertility, reduced bone density aka getting osteoporosis and broken bones, neurological disorders, and some cancers. Yet there is not a lot of awareness because the effects build, rather than the immediate reaction you visibly see to allergies, even though the person can feel quite sick from the gluten.

One new learning I walked away with is that the NFCA has Gluten-Free Resource Education and Awareness training available via GREAT Kitchens, and has recently added online training modules for food service professionals. If they complete all the courses they get a special sticker to place in the restaurant so you know they have gone through training on gluten-free food preparation and cross-contamination avoidance. It also puts them as a listed resource here if you are gluten-free and traveling/looking for a safe gluten-free eating place. Sadly, you can see that this is a program that is not being taken advantage of, which is how you encounter common problems such as contamination where a gluten free bread is created, but then cut with the same knife as other breads! So thank goodness for this Table Tour! During the Gluten-Free dinner at Imperial, Chef Paley, whose wife is gluten-free, pledged that he and his staff are going to take this training!

Gluten Free Resource Education and Awareness Training via GREAT Kitchens Program of NFCA

Gluten-Free Dinner at Imperial Recap

But now let’s look at the food right? What a fabulous meal this Gluten-Free Dinner at Imperial was, and it’s all gluten free, all these courses, all! And I love that Imperial has lighting so you can enjoy the colors and presentation of the food! I was at a table full of other PDX bloggers, and it was fun as we all pulled out and snapped photos with every single dish!

First, we kicked off with a cocktail called the Rickshaw. It included a special Paley’s sorghum whiskey with bonal quinquina, cocchi americano rose, and hibiscus rose bitters. The sorghum whiskey was a very special bottle for Vitaly Paley that was distilled from Bob’s Red Mill sorghum and prepared at the gluten free brewery facility Harvester Brewery (I love their chestnut gluten free beer) and then fermented, distilled and bottled by Clear Creek Distilling. Essentially, this sorghum whiskey is an American version of Baijiu, which is a Chinese alcohol. Go teamwork! Unfortunately, this is his last bottle because it was a one time thing… unless we create demand for them to make more!

NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. We started with a cocktail called the Rickshaw. It included a special Paley's sorghum whiskey with bonal quinquina, cocchi americano rose, and hibiscus rose bitters NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Inspired by Vitaly Paley and distilled from Bob's Red Mill sorghum and prepared at the gluten free brewery facility Harvester Brewery (I love their chestnut gluten free beer) and then fermented, distilled and bottled by Clear Creek Distilling. Go teamwork!

Then, we shared several appetizers

  • Spiced Popped Sorghum- fun little bites like popcorn, but more flavorful and healthier!
  • Shrimp and Chickpea Pancake
  • Curried Squash and Goat Cheese Fritters with a green goddess sauce. This was my favorite of the three- so often at a restaurant the batter for fried foods is not going to be gluten-free, but this was so delicious! I may have had 3.

"NFCA NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake  NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Shrimp and Chickpea Pancake NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Curried Squash and Goat Cheese Fritters with a green goddess sauce NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Curried Squash and Goat Cheese Fritters with a green goddess sauce

For the First Course, we enjoyed a refreshing delicate Oregon Albacore Tuna Sashimi with orange yogurt and tapioca scales and chips. The tapioca was cooked down with chili and cumin, and the two presentations of soft “eggs” and crispy scales gave us great textures of the soft melt in your mouth sashimi contrasting the crunch. This was paired with a crisp white wine, which I took a photo of the bottle but apparently the cameraphone was still “processing” even after the snap so all I have is a motion blur! I am trying to find out what it was. And what poor design is that to have the camera not have taken the photo but giving all other feedback like it has except for a processing text and a progress bar… GRR. The wine was delicious.

Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. For the First Course, we enjoyed a refreshing delicate Oregon Albacore Tuna Sashimi with orange yogurt and tapioca scales and chips.

Next, the Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington.

Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington  NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Entree Course was a Slow Roasted Breast of Veal with beef fat roasted sweet potatoes, bordelaise, smoked marrow butter, and grilled frisee, paired with a Helioterra Mourvedre 2011 from Columbia Valley Washington

The Dessert Course was spectacular. It included this Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue, as well as macaroons plus little mini date and almond cakes. That Icebox cake was marvelous, and undeniable proof that you can have delicious and gluten-free food, even in commonly conceived courses like dessert which have traditionally been an area generalized that gluten-free versions are like rocks.

NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue NFCA GREAT Kitchens Gluten-Free Dinner at Imperial. Milk Chocolate Icebox Cake with roasted banana, walnuts and toasted meringue NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, macaroons plus little mini date and almond cakes NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, macaroons NFCA GREAT Kitchens Gluten-Free Dinner at Imperial, little mini date and almond cakes

The Fall tour continues with them in Seattle until Nov 1 (today), then off Nov 11-12 in San Francisco, and Nov 13-14 in LA, and more dates to come for the other cities!

To find out more:

  • National Foundation for Celiac Awareness (NFCA) for a celiac symptoms checklist as well as  helpful tools, guides and lists to help you live gluten-free or learn to be more aware of your gluten intake. The NFCA is a 501(c)(3) non-profit organization that drives diagnoses of celiac disease and other gluten-related disorders and improves quality of life for those on a lifelong gluten-free diet.  NFCA owns and operates GREAT Kitchens, a web-based gluten-free training program for foodservice professionals.
  • Jehangier Mehta and his restaurants in New York, Graffiti Food Wine Bar and Mehtaphor
  • Vitaly Paley and his restaurants Paley’s Place, Imperial, and Portland Penny Diner
  • Follow NFCA’s Gluten-Free Chef’s Table Tour and join the gluten-free conversation on Twitter through @CeliacAwareness and @jehangir_mehta or by tweeting #GFChefsTable or #GREATKitchens.

I should also plug in that this weekend, on November 2, if you want to find out more there is a  Healthy Living and Gluten Free Expo at the Salem Conference Center in downtown Salem that includes 9 expert speakers and over 50 vendors. You may also want to join the local Facebook group, Gluten Intolerance Group. There is also coming up on Nov 11-17 an online free Gluten Summit.

Chef Mehta and me at the NFCA GREAT Kitchens Gluten-Free Dinner at Imperial!
Disclosure: This meal was complimentary, but 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.

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Fri Bake Sale + Sat Zombie Brunch at the Original Dinerant

October 24, 2013 by Leave a Comment

Did you know that every year, The Original Dinerant hosts a Zombie Brunch? This year, that brunch falls this coming Sunday, October 27th from 7:30am-3pm! The staff will be all dressed up as zombies but seemingly moving at normal service speed (check some of the photos here from 2012 on the FB page), you can dress up too if you’d like. Eating wise, some options to consider include

  • Bloody Marys (DUH of course). Besides Original’s original bloody mary, did you know that they also have a Smoked Tomato Bloody Mary with smoked tomato and smoked sea salt, and a Beef Jerky Bloody Mary with with house-nitro-infused beef jerky vodka?
  • REDRUM Cakes, apparently Red Velvet Pancakes topped with Bananas Foster.
  • If you’re feeling a wee devilish, ask for their Frittata Diablo—an eggy, spicy chorizo-roasted pepper-melted mozzarella dish. Other brunch options from their regular brunch menu include Elvis Sighting (french toast, bacon, banana mousse, peanut butter sauce), Creme Brulee French Toast, Cornmeal Bacon Waffle with bacon lardons, seasonal syrup, oregon honey butter, and you can add Put a Fried Bird On It aka add on a buttermilk fried chicken breast to any of their pancake/toast/waffle menu options! My weakness are eggs benedict options, and they have a Dungeness Crab Benedict, but also an intriguing Cobb Omelet.
  • The Face Eater, their version of The Zombie cocktail.

Yes, the Face Eater. And they shared the recipe!

Ingredients

  • 3/4 ounces White Rum
  • 3/4 ounces Malibu Rum
  • 1/2  ounces Clear Creek Pear Brandy
  • 1/2 ounces Indio Spirits Marionberry Vodka
  • Cranberry Juice
  • Amareno cherries, speared for a bloody visual effect
  • salt to rim

TOMORROW,  The Original is hosting a Fall Bake Sale that is all treats, no tricks, from 11am-2pm featuring delicious house-made treats, including Gluten-free and Vegan! The Fall Bake Sale is cash only and all proceeds – that’s right, every single dollar- will benefit Cascade Aids Project, the  oldest and largest community-based provider of HIV services, housing, education and advocacy in Oregon and Southwest Washington. The Cascade AIDS Project helps people put their lives back together; to secure housing, find essential medical care and deal with the countless issues that make the difference between giving up or getting up and going on. A very worthy cause. And, come on. Bake Sale!!!

I work in Beaverton so won’t be able to make the bake sale… but if I was going to the brunch with you, what would you order?

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A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

October 18, 2013 by 11 Comments

Disclosure: This meal was complimentary, but 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.

I was introduced to Hawks View Cellars during Feast. They are a 50 acre winery located in Sherwood (in the Chehalem Mountains/only 30 minutes outside Portland) now run by AJ Kemp, son of the founder. Hawks View was totally under my radar until I saw how devoted they are to making excellent wines. When I had their Pinot Noir Reserve at the Paley Prefunk which I wrote about previously, I found myself crushing hard on them. So I was so thrilled when I was invited to attend a promotional event they were holding, A Grand Feast of Oregon.

At this event 7 wines, and 6 small plates paired with wines would be presented  by Hawks View Cellars and Irving St Kitchen.

Irving St Kitchen Irving St Kitchen Irving St Kitchen

At this event, Hawks View was pre-releasing their just bottled 2012 Oregon Chardonnay and our soon to be released 2011 California Syrah at this dinner, opening  a 2011 La Baleine large format bottle (I always wondered when those super huge bottles were opened/drank!), and there was a Mystery Wine also, so classily wrapped in a printed paper bag until the mystery would be revealed!

Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen Wines for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen

First, as we entered the special event room in the back of Irving St Kitchen, we were greeted by AJ Kemp, co-founder of Hawks View, along with April Yap-Hennig, director of marketing as well as a glass of 2012 Oregon Pinot Gris. Even though the alcohol is almost 15%, the wine tasted so light and refreshing. How irresponsible and dangerous you guys. I felt like I could easily drink several glasses of these! Oh, I see.

A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen, starting out with 2012 Hawks View Oregon Pinot Gris

Throughout the evening, AJ, and also Chef Sarah Schafer of Irving St. Kitchen, would introduce each of the 6 pairings of wine and food by explaining the origin story of the wine or the dish. I never knew how much drama goes into a bottle until I heard the tales from AJ, who is so full of infectious enthusiasm
Wine List for A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen AJ Kemp, cofounder of Hawks View, and Chef Sarah Schafer of Irving St Kitchen present Grand Feast of Oregon, 6 pairings of food and wine by Hawks View Cellars and Irving St Kitchen

How to Enjoy Food and Drink Pairings

When it comes to food and drink pairings, this is my advice on how to enjoy a pairing.

  1. The first thing I do is examine the color and viscosity. With the glass on a flat surface, I swirl it to aerate it and examine the color, transparency, and how it moves in the glass. I always do this on a flat surface so that you don’t get accidental splash back on you if the pour is generous  or you bump your arm or get a twitch which causes splashback- which has totally happened to me, all over a sweater!
  2. Next, pick up the glass  immediately after a swirl and tilt it a bit, and put your nose in the glass slightly to smell it. I might do this swirl and smell twice, thinking about what I might detect upfront in the aromas, and how long it lasts, and how strong the aroma is.
  3. Now swirl and take a sip. Maybe do this 2-3 times. You want a very small sip, and you want to make sure it travels all across the tongue, not just the middle or back because although you can taste everything on any part, there might be areas that are more sensitive than others. Think about what it tasted like at the beginning, middle and end. How long could you taste the wine after you swallowed? How did it feel on your tongue – thin, smooth, creamy, velvety, dry, etc? Think about the tastes of sweet, sour, salt, bitter, acidic, citrus or/and earthy.
  4. Next step is to take a small bite of the food pairing, to see what it is like alone. Try to make sure you get a little bit of all the components in your bite. I know this is hard with the smaller appetizer bites! Think about how it tastes on its own, similar with what you did with the wine on step 3.
  5. Take a small swirl, another small bite, and immediately after you swallow the food sip the wine. Think about how the legs of the food you just tasted changes as you take that sip. Does it make certain flavors from the food or wine more prominent, wash out any flavor? As you continue to take small bites and sips, are there certain flavors that build up and are emphasized? Do you think the flavors are complimentary or do they contrast or make something new combined? What do you like better, the wine by itself, the food by itself, or both together?
  6. If possible cleanse your palate with water in between pairings or whenever you wish.

Ok, so now let’s take a look at the pairings I enjoyed for this event!

Hawks View Cellars + Irving Street Kitchen Courses

First Course Food and Wine Pairing

Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay, which offered butteryness but not overly buttery, yaaaayy. I’ve had local OR Chardonnay and been disappointed how it tends to be a bit on the crisp, sweet, but flat/bland side. In the 80s 90s Chardonnay was really oaked, and then it seemed everyone all at once turned and ran the other way, focusing on stainless steel unoaked. This one though brought back the round warmness and creaminess that I’ve been missing in Chardonnays, but without overdoing the oak. This chardonnay is not grown in their vineyard but is sourced in Oregon locally from Gran Moraine, Yamhill-Carlton.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 1 of Irving St Kitchen Salmon Gravlax, Sauce Gribiche, Rye Crackers. Paired with 2012 Hawks View Oregon Chardonnay

Second Course Food and Wine Pairing

Next came AJ and pouring of the Hawks View Mystery Wine for the pairing listed as Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine… revealed to be 2012 White Pinot Noir, aka what AJ called “The Unicorn”. This was one of my top pairings of the evening.
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: AJ and Pouring of the Hawks View Mystery Wine  A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 2 of Chicken Fried Oysters, Herbsaint Aioli, and Hawks View Mystery Wine... revealed to be 2012 White Pinot Noir

Third Course Food and Wine Pairing

Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir. This was my favorite pairing of the evening.
"A "A A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 3 of Marinated Pork Chop, Country Ham & Shelling Bean Ragout and Celery Root Apple Slaw with 2010 Hawks View Oregon Pinot Noir

Fourth Course Food and Wine Pairing

The course I’ve been waiting for… Irving St Kitchen’s famous fried chicken. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens. Happiness is an Irving St Kitchen fried chicken with smashed potatoes and country gravy and greens.
This was paired with the 2011 Hawks View La Baleine (The Whale), which is a a blend that changes year to year and is dedicated to AJ’s father, whose nickname was The Whale from his banking days before he retired and invested in founding Hawks View Winery. Check out April flexing her incrediblly toned arms as she pours from the decanter!
April flexing her incrediblly toned arms as she pours from the decanter the 2011 Hawks View La Baleine (Whale) "A

Fifth Course Food and Wine Pairing

Although Hawks View does have vineyards from which they produce wines, they also source from California and Washington, specifically Horse Heaven Hills in WA for their cabernet sauvignon and merlot, and malbec grapes and from Gary’s Vineyard in Santa Lucia Highlands of California for Syrah and Pinot Noir. These next two wines marked our departure from drinking Oregon wines (La Baleine has some OR grapes mixed in with CA and WA).
It was paired with a beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce
Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon Fifth course, Beautiful serving of Irving St Kitchen Teres Major Steak with garlic grits, ancho ketchup, onion rings, marrow sauce paired with 2010 Hawks View Washington Cabernet Sauvignon

Sixth Course Food and Wine Pairing

Finally, dessert was pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah
A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah A Grand Feast of Oregon, by Hawks View Cellars and Irving St Kitchen: Pairing 6 of Chocolate Torte with 2011 Hawks View California Syrah

Thank you so much to Hawks View Cellars for sharing their incredible wines with me at this event, for AJ the storyteller and winemaker who gave up his dream to take New York by the throat to instead come storm Oregon with a distinct viewpoint of wanting to represent the Northwest but aspire to compete with Burgandy and is unashamed to source the best grapes from wherever they may be, including CA and WA, in pursuit of that unique taste profile. And, I also love how they CLEARLY love food- they were everywhere, daily, at Feast Portland events, and this is the second event where they have pointedly put wine and food together into pairings to really help tell the story of deliciousness.

And Chef Sarah, you are kickass, I could have eaten a half dozen of those chicken fried oysters and a whole chicken of that fried chicken,  and I was savoring each of those beans individually in that pork chop dish!
AJ Kemp, storyteller and winemaker for Hawks View Cellars AJ Kemp, storyteller and winemaker for Hawks View Cellars

Check out Hawks View Cellars – tastings are by appointment only but are very personal in touring the vineyard and learning and tasting all their wines- and the kickass deliciousness and best fried chicken in Portland at Irving St Kitchen!

Disclosure: This meal was complimentary, but 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.

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The Final Chefwich at Lardo, from Greg Denton of Ox

October 11, 2013 by 7 Comments

So, I’ve finally had them all! Collection complete! As a recap, there have been six sandwiches created which are all collaborations between Rick Gencarelli of Lardo and a guest chef, aka, a chefwich. Each chefwich has been rotating into the Lardo menus (either of the two Lardo locations, Lardo West in SW downtown or in Lardo East in the SE) over the past 6 months. For all the chefwiches a portion of the proceeds benefited a charity of the guest chef’s choice, and each chefwich was a limited time sandwich offer, only available for a month.  Previously, I had…

  1. The Cathy Whims (of Nostrana and Oven & Shaker) and her Straccetti sandwich featuring bavette steak, provolone cheese, roasted asparagus, and horseradish creme fraiche. Beautiful, messy, delicious richness. Her chosen charity was Friends of Family Farmers which promotes responsible farming (covered here in this previous blog post)
  2. The Scott Snyder (of Levant), with Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta. This chefwich benefits Urban Gleaners, whose mission is to eliminate waste of surplus food by redistributing to the hungry (covered here in this previous blog post)
    Lardo, chefwich, Scott Snyder, Levant, Morroccan Lamb Meatball and black olive mayo, harrisa carrot slaw, feta
  3. The Aaron Barnett (of St. Jack)- #3 in Chefwich Series, a sandwich of Fried Calamari – caper & red onion mayo, marinated tomatoes, lettuce. Mmm, that crispy crispy calamari which was perfectly executed to be crunchy but not overdone or greasy would have been excellent even on its own, but bonus! You get a whole squidwich! Proceeds go to the Special Olympics and their support their mission to provide sports training and athletic competition in a variety of Olympic-type sports for children and adults with intellectual disabilities (covered here in this previous blog post)
    Lardo, chefwich, Aaron Barnett, St Jack, Squidwich sandwich, Fried Calamari - caper & red onion mayo, marinated tomatoes, lettuce
  4. The Anthony Cafiero (of Ración) a Serrano Ham bocadillo, with pepper & onion saor, manchego cheese, smoked paprika aioli. A portion of the proceeds from this Chefwich benefit Portland Food Bank. (covered here in this previous blog post)
    The Anthony Cafiero collaboration sandwich- #4/September sammie in Chefwich Series at Lardo PDX, Serrano Ham bocadillo - pepper & onion saor, manchego cheese, smoked paprika aioli. A portion of the proceeds from this Chefwich benefit Portland Food Bank.
  5. Jenn Louis (of Lincoln Restaurant and Sunshine Tavern), a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. A portion of the proceeds from this Chefwich benefit the Oregon Food Bank. (covered here in this previous blog post)
    From Lardo, the Jenn Louis chefwich, a grilled cheese with fontina cheese, plum conserva on Grand Central Bakery sour rye. The plum conserva comes in a container on the side, so I suppose you could choose to dip it. But, I decided to just spread it like a jam on top.

Finally, the last sandwich comes from Greg Denton of Ox, with an offering of a sandwich called “Blame Canada” because apparently he didn’t want the sandwich to just be called “The Greg Denton”. It has roasted turkey, French fries, cheese curds, and foie gras gravy.

The proceeds of this sandwich go to an animal welfare organization called Guardians of Rescue, and is available now through October 14. Very decadent end!
Lardo chefwich. The last sandwich comes from Greg Denton of Ox, with an offering of a sandwich called Lardo chefwich. The last sandwich comes from Greg Denton of Ox, with an offering of a sandwich called

Although this is the sixth and supposedly last chefwich (based on the stamp card having 6) , I also hope that Lardo will continue to offer a chefwich in the future where they do continue to collaborate with chefs.

Have you had any or all the chefwiches? Which do you think you would call your favorite?

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