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Firehouse Restaurant – celebrating family with fire

October 23, 2013 by Pechluck 5 Comments

Disclosure: A portion of this meal was complimentary thanks to a gift certificate from Travel Portland, 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.

The irony of going to Firehouse Restaurant, housed in old Firehouse 29, an actual firehouse station, where you are then greeted with the scent of fire and smoke from their specialties- wood-fired oven, rotisserie and grill, is not lost on me. My experience was of rustic warmth of a neighborhood gem centered on family and community… and yes, some fire.

And then what/who put it over the top, Polar Bear. Polar Bear is a Maine Coon cat.

Let’s start at the beginning. From the outside, it first appears to be a refurbished trendy spot, with its bold brick red and black lines, and the sign with its modern lines representing this classic building’s structure. Even though it was autumn, the evening was still lovely so they had their firehouse garage door rolled open, and there were many people dining outside (ok, maybe not represented fully in my photos, which were taken when I was leaving), including some in their garden area under twinkling strings of lights like you were at a backyard party.

Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station

Inside, the open kitchen showcased the sights and scents of fire. It was cozy, with photos of the original occupants of the firehouse on one wall.

Firehouse Restaurant, atmosphere of the restaurant in a restored Fire Station

I was driving, so I stuck with a yummy fizzy housemade soda, and F was impressed with the ability to get some German beers. We had 3 small plates to share, fried cauliflower with lemon creme fraiche, beets with salsa verde and hazelnuts, and aracini (that time it was with corn basil and mozzarella but I know they change it up). The beets were our favorite among the three.

Firehouse Restaurant, housemade soda Firehouse Restaurant, fried cauliflower with lemon creme fraiche Firehouse Restaurant, beets with salsa verde and hazelnuts Firehouse Restaurant, aracini with corn basil and mozzarella

Then, for our entrees, F went vegetarian of course with handmade ricotta cavatelli with basil pesto, corn, Mike’s cherry tomatoes and pecorino, while I went with the wood grilled hanger steak with crispy potatoes, arugula and grana padano. I believe the steak is a regular menu item, but they change up the pasta.

Firehouse also has half a dozen wood fired Neapolitan style pizzas (you saw that gorgeous pizza oven earlier in the photos right?), but F and I cannot agree on pizza (he loves his oversauced with tomatoes) so that was a no go for my visit this time. As you can see, everything is simple, rustic family fare with fresh local ingredients like an Italian family transplanted here to the Northwest for a couple generations.
Firehouse Restaurant, handmade ricotta cavatelli with basil pesto, corn, Mike's cherry tomatoes and pecorino Firehouse Restaurant, wood grilled hanger steak with crispy potatoes, arugula and grana padano

It isn’t just the guests at the Firehouse Restaurant that are treated like family. This past August was their 5 year anniversary AND was the 100th birthday of the Firehouse 29 building, so Firehouse hosted a street fair to celebrate. They donated funds raised at the event went to The Pixie Project, a Portland-based animal adoption center and rescue, and Sauvie Island Center, an educational program increasing the food, farm and environmental literacy of the next generation through hands-on educational field trips to elementary school youth of Portland at their Sauvie Island location in Howell Territorial Park. The street fair was EXACTLY like you would expect at your friendly neighborhood block party, including a chili cook-off, pie auction, live music, dunk tank, sack racing, petting zoo, and pony rides!

They are back at participating with community tomorrow, with owner/head chef Matthew Busetto joining up with the Sauvie Island Center again. This time, he is leading a cooking lesson using ingredients gathered from the Grow Lunch Garden (a row tended and harvested by visiting elementary school students) and working with 7th graders from Sauvie Island Academy to prepare sopes (a chewy soft tortilla that is thick, sort of like if you decided to make mini pizzas), all from scratch using cornmeal and topped with a green tomato salsa and vegetable slaws, all made from ingredients gathered on the farm.

That’s right, he organized a block party with a dunk tank and petting zoo AND teaches kids a recipe and the value of gardening. He’s like a cool uncle who lives in a old firehouse that you can go to anytime for dinner!

While we were dining, the Firehouse cat “Polar Bear” came to visit several guests. When I went to the restroom, as I admired photos of Polar Bear adorning the restroom walls, apparently Polar Bear decided to become F’s new date and took my seat and I worry that if I took any longer getting back whether F would have been so charmed as to ditch me for Polar Bear.

Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat

That evening we were among a few tables that fawned over Polar Bear and took photos with him like he is a celebrity chef or owner here. Actually, considering he seems to be in the center of the framed photos by the business cards perched right by the open kitchen, maybe that’s not untrue. Like going to a celebrity owned restaurant, it’s probably a matter of luck whether you get to see him. As we enjoy the unreal perfect October autumn weather we are having right now, with colorful and crisp falling leaves yet sunshine and 70 degree temperatures, the Firehouse patio is still usable, and offering the best tables. But the patio and Polar Bear are probably in limited time only mode now.

Still, that night his presence really underlines the warm family feel of Firehouse Restaurant. That’s right, Polar Bear really sealed the deal in feeling like I was at some Italian family’s home as Polar Bear visited each of the tables like this was his place and he was checking on each table’s well-being, and if you wanted to reach down to pet, fine, or not, he’d continue on his way unobtrusively.

Firehouse Restaurant celebrating Polar Bear, the Fire House Maine Coon cat

Firehouse was on the list for Portland Dining month in June where you can try 3 courses for $29, but they offer that everyday as part of their menu: you get to choose any small plate, salad, and any entree, so you don’t have to wait until June! I do recommend making a reservation (we did so via OpenTable) because it is smack in a neighborhood and I believe enjoyed by many of the locals regularly, so sometimes there might be a wait… particularly if you have your heart set on that garden outdoor patio area when the weather permits. Though there is always the option of going to grab a beer across the street at Breakside or The Oregon Public House while you are waiting I suppose!

Filed Under: Food and Drink, Restaurant Review, Sponsored Post Tagged With: aracini, beets with salsa verde, Dekum, family restaurant, firehouse 29, Firehouse Restaurant, fried cauliflower, hanger steak, Maine Coon cat, neighborhood gem, neighborhood restaurant, patio dining, Polar Bear, roasted beets, rustic Italian, Sauvie Island Center, wood fired oven

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

October 18, 2013 by Pechluck 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

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

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

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

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.

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!
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.
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.
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.
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?
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

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

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 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.

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!

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

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

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

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!

Filed Under: Festival Event, Food and Drink, Sponsored Post, Wine Tagged With: AJ Kemp, April Yap-Hennig, chardonnay, Chef Sarah Schafer, chicken fried oysters, fried chicken, Hawks View Cellars, Irving St. Kitchen, Irving Street Kitchen, La Baleine, Oregon Chardonnay, Oregon Pinot Noir, Oregon wines, Pinot Gris, Pinot Noir, Salmon Gravlax, Sponsored, The Unicorn, White Pinot Noir

Collegetown Bagels in Ithaca, New York

October 16, 2013 by Pechluck 4 Comments

While I was in upstate New York at the beginning of October for a wedding, I had a chance to spend a few days in Ithaca. This included, to my delight, the ability to visit Cornell University. I went to University of Chicago for my undergraduate, but there was a summer semester that I took at Cornell, and which I look upon very fondly. It was an intensive class meant to cover a year during that summer timeframe, so I was in class from morning to mid afternoon, and then I spent some time in the labs in the evening as well. This basically made the experience like camp for us because my classmates and I were constantly seeing each other basically all day every weekday, in constant conversations and discussions.

I subletted a studio during my stay just off campus (in the aptly named Collegetown) during that summer semester. Every morning on the way to my 8am class I would stop at Collegetown Bagels for my usual toasted bagel with butter. I had never really eaten bagels much- my experience with them had been they were chewy and too dense. But also most of my bagel experience was at the college cafeteria. These were different. These were so much better. These were New York bagels. I also discovered that I liked bagels with melted New York cheddar. I’m not kidding when I say I was here everyday.

Collegetown Bagels, in Ithaca

I was glad to see they were still there when I visited- in fact, they have been there since 1976, still opening early and late, matching the hours of the college crowds. It’s still a small independently owned business, and still completely and utterly charming to me, from the overwhelming chalkboard menu to the assault on the eyes of stuff to look at, even read, just everywhere, just like you would expect if you were a young college student decorating your dorm room for the first time with “art” aka “posters you tape up everywhere”. I can’t even recall exactly how many posters I had when I graduated college- probably 30?

Collegetown Bagels, in Ithaca

I admit I went slightly out of my way to visit them, because it was the same day I needed to go to Cooperstown, and this was the opposite direction. But I refused to leave the area without a visit. I found parking a couple blocks away and dug in the bottom of my purse, trying to find change to feed the old fashioned meter. The service was just as quick, efficient, yet friendly as I remembered (I’m not a morning person, but could always get in and out with my bagels every morning in less than 5 minutes, including the toasting!). I wanted to purchase a t-shirt to remember it buy after the bagel was gone, and the young girl brought every color of that shirt design in my size for me to choose from, and after opening up the shirt and realizing it was a little big, she did the same thing in the next size down- and did so cheerily.

Collegetown Bagels, in Ithaca

And the bagels were still just as delicious as I remembered, doughy but crispy at the edges but not heavy so it didn’t take too much chewing.

For 5 minutes or so while I was eating this bagel with melted cheese, still a little bubbly, I was 19 again.

I totally bought a bagel (cheddar, buttered) to go as well. I wish I had been able to buy a whole dozen of bagels to take home to freeze, but I knew I still had several days vacation left. Collegetown Bagels is forever remembered by me where I learned how good bagels could be, and will be the best bagels ever.

Do you remember a place fondly that you would always be at when you were going to college, the first place you were a “regular” when you left home? If you were in the area again, would you go out of your way to visit it?

Filed Under: Food and Drink, Travel Tagged With: bagel, Collegetown Bagels, Ithaca, New York

Two Goats Brewery, Horseheads Brewery, Fly Creek Cider Mill

October 14, 2013 by Pechluck 6 Comments

So after talking about Surfing Goat Dairy in Hawaii, I wanted to transition to Two Goats Brewery, Horseheads Brewery, and the Fly Creek Cider Mill and Orchard. These were part of a trip to upstate New York I took at the end of September in order to witness the beautiful wedding of Sarah and Jarrett at the Seneca Springs Resort over looking Seneca Lake.

First of all, what are the chances within a month I would be visiting another place with goat in the name? Two Goats Brewing is in a prime location along the Route 414 which winds along the east side of the Seneca Lake (one of the Finger Lakes, several lakes that are long and narrow facing north-south, and almost looks on a map like finger scratches), on the same road as many wineries for when you want a break from circling the wine country around this lake, sampling wines.

The Two Goats building, a renovated barn, is set back a little bit from the road on a rocky unpaved road so make sure you slow down so you can make the turn. But, you’ll soon see why- the tasting room sits back on the top of a hill overlooking the lake, and they have a big deck in the back where you can enjoy your beers with the view.

View from the back deck of Two Goats Brewing

Two Goats feels like a dive bar inside- random sized bar art covering all over the walls, darts, the only food are roast beef sandwiches, there are dollar bills all over the ceiling. When we visited they had 6 of their own beers available, including two mixes: one which I tried was called the “Dirty Butt”, which is a mix of their two beers the Dirty Shepard Brown and Cream Ale. I also really enjoyed the Whiskey Richard, has the complexity of whiskey aging from Finger Lakes Distilling barrels (the distillery is just down the street!) but oatmeal stout base still clear in the flavor profile. They also have a nice bottle selection. Everything is very reasonably priced at about $4-6 for draft or $3.5-8 for various 12-16 oz bottles, $12 for 22 oz bottles.

Two Goats Brewing

The sun came out eventually from behind the clouds, and then I was able to enjoy the sunset from their back deck.

View from Two Goats Brewing back deck

While at the bar of Two Goats, the bartenders highly recommended we visit Horseheads Brewing. It was vaguely on the way to Cooperstown, so we decided to make it an after lunch stop. We were really glad we did- it is a very unassuming lil tasting room that is bare bones- just shelves of many kinds of glasses and growlers, a small cooler with some of their bottles, and then a standup bar that fits maybe 6 people where you can go through a tasting of their beers. The tasting fee is $3 or $5, the pours are the same but you get to keep the tasting glass and so the difference in price really correlates with which of the many tasting glasses you want to take with you!

We were able to taste 8 beers, many which were great beers- particularly outstanding was the well balanced Pumpkin Ale (a steal at only $5.99 a bottle), the nicely nutty Newton Brown, the well layered in flavors Lager-Rhythm Dark, and a spicy but not overly so (again, consistent balance) jalapeno beer Hot-Jala-Heim. We were also fortunate enough because a bottle was open by another visitor (who eventually bought a whole case of them!) to taste the dangerously delicious but high ABV Domination barleywine. If you are in the area, take a break from the wine and try this great little bare bones hole in the wall tasting room!

Horseheads Brewing in Horseheads New York Beer sample at Horseheads Brewing, NY - Chemung Canal Towpath Ale Domination Ale by Horseheads Brewing. Domination Ale by Horseheads Brewing. Doesn't taste boozy like the 12 percent abv it is!

After reaching Cooperstown by late afternoon, we stopped for about an hour at the Fly Creek Cider Mill and Orchard. What does this have to do with goats, or cheese, or beer? Not much. Well, Fly Creek does have a huge marketplace store which includes at least a hundred different dip mixes (sampling is encouraged), all sorts of james and creamed honey and hot sauces and salsas, cake and bread mixes, apples, fudge, and yes local cheeses (I really liked the Applewood Smoked Sharp Cheddar). It was a lot of fun snacking through, trying so many products of New York state. They also have various fruit wines and hard ciders. Nothing says fall to me as much as fresh apple cider- and the pamphlet even offers you coupon for a free tasting of an apple cider slushie!

Apple Cider Slushie at Fly Creek Cider Mill

They also had a back area where you could feed geese and ducks. The kid in me was so so thrilled to have them nubbing out of my hand. I was very stubborn about feeding them- I had not a single quarter, but then found a change machine by the barn and tried several different dollar bills (doing the normal trying to straighten and smoothing in between tries), very very determined to get more quarters so we can feed all the ducks and geese along the fence, not just the ones by the deck over the pond. I was also very into even distribution among the fowl. But it was worth it! They had a interesting variety of geese and ducks, including ones I have not seen before.

Feeding 25 cents worth of corn kernels to geese and ducks at Fly Creek Cider Mill

I also loved how fluffy these Sebastopols geese were. Apparently they have a curled feather “mutation”, but seriously… I just call it FLUFFY!

Feeding 25 cents worth of corn kernels to geese and ducks at Fly Creek Cider Mill

Do you like feeding animals and going to the petting zoo… even if you don’t have kids, or if you take your kids you get your own times for petting of animals for the childlike thrill part of yourself?

Filed Under: Beer Review, Food and Drink, Travel Tagged With: Cooperstown, fluffy geese, Fly Creek Cider Mill, Horseheads, Horseheads Brewery, Ithaca, Two Goats Brewery, Upstate New York

The Final Chefwich at Lardo, from Greg Denton of Ox

October 11, 2013 by Pechluck 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…

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)
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)
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)
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)
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)

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

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?

Filed Under: Festival Event, Food and Drink Tagged With: chef collaboration sandwich, chefwich, Greg Denton, Lardo, sandwich

Firehouse Restaurant – celebrating family with fire

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

How to Enjoy Food and Drink Pairings

Hawks View Cellars + Irving Street Kitchen Courses

First Course Food and Wine Pairing

Second Course Food and Wine Pairing

Third Course Food and Wine Pairing

Fourth Course Food and Wine Pairing

Fifth Course Food and Wine Pairing

Sixth Course Food and Wine Pairing

Collegetown Bagels in Ithaca, New York

Two Goats Brewery, Horseheads Brewery, Fly Creek Cider Mill

The Final Chefwich at Lardo, from Greg Denton of Ox

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