Farmers Revival Salad Eats

August 9, 2013 by 6 Comments
Disclosure: This meal) was complimentary/provided by Farmers Revival, but they did not require that I write this review.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

Remember how a week or so ago I wrote a post about salads (which is SHOCKING if you know me and how often I don’t eat salads) and Farmers Revival Salad Bistro’s Kickstarter? Sadly, it doesn’t look like the Kickstarter has enough momentum to probably pan out (unless there is a generous benefactor out there that comes through! Hey, it’s possible right?). Thank goodness, Dave Rose is determined to see this dream come true, and I am hoping he will succeed in finding funding in other ways. Meanwhile, Dave happened to host a Bloggers Dinner to continue to market the concept, and I was excited to be able to finally taste one of the world inspired salads I had been reading and seeing in photos.

I made the trek out to Gresham – see, true dedication and curiosity on the goodness of these salads, as it took me 1.5 hours to get there on the Max from my work location! There, we visited the location of this dinner, Mark’s Northwest Table, which is owned by his parents but happens to be closed on Mondays. And this is where I first find out that this restaurant serves high teas on certain days. WHAT! HOW ADORABLE.

But I was late (I got a little turned around by my slow phone’s GPS even though it was only .5 mi from the station) and last to the table, so I caught up with the other guests, which included Talk. Eat. Drink. Portland. with all three bloggers present!, meeting for the first time the lovely Jane of In the Pink and Green who just moved here (1 month!) to Portland, and Amy who had helped set up this dinner from Eating My Way Through Portland. We started with a little icebreaker that Dave suggested of listing our favorite restaurant, which again, so cute (as if we weren’t already all going to be talking about food the whole dang meal).

We also got to hear about Dave and how he first came up with the idea of the salad bistro and the research he has done. He was very forthcoming with noting obstacles he was having, seen and unforeseen, and realistic about the economics of a small business start-up, but also so passionate about he not only wanted to deliver flavorful food but also food that is really good for you, and that all the ingredients we were eating were fresh from the Gresham Farmers Market only a few blocks away. We also enjoyed his honesty about how many greens he has cleaned as he continues to basically eat salad and taste test recipes everyday, and how he really is putting in his 10,000 hours (per the book Outliers) to become a real expert!

Then, it was time for eating! We started with fresh warm bread, and a vegan minestrone soup which was full of flavors and vegetables galore- the photo doesn’t do it justice because it was before I started digging in and unveiled all the vegetable goodness. I should have taken a picture after spooning some of the goodness up the the surface… but instead I got wrapped up in talking and eating and then it was all gone! Dave explained that this soup will be a staple on his menu, because based on his focus groups everyone raved and said this was their favorite. Dave is planning to offer 3 soups daily though, so this will just be one of the fabulous options!
Fresh bread by Farmers Revival Vegan Minestrone Soup by Farmers Revival Vegan Minestrone Soup by Farmers Revival Vegan Minestrone Soup and fresh bread by Farmers Revival

We took a little break to check out Dave in the kitchen assembling the salads. Although he was painstakingly arranging them for our dinner, he explained that he did think carefully about the realities of lunch service, and estimated that Farmers Revival would be able to put together one of the set salad menu items in about 3 minutes! Obviously if you are requesting your own custom mix of ingredients for your salad, that would probably depend on what you select.
Farmers Revival Dave preparing the Indian Inspired Salads Farmers Revival Dave preparing the Indian Inspired Salads

And now, for the closeup of that salad before it gets enjoyed by yours truly. Dave and his family are vegetarian, and Dave explained that at first when he transitioned his daughters to this new diet, there was mixed success until he started making these salads- which the girls just loved eating and mealtime has never been a problem again. I definitely noticed how full I got from this salad too- it was fulfilling on all levels.

This salad represents everything that Dave is aiming for: affordable and fast but healthy eating and delicious in that it touches all the taste senses, sourced locally and influenced by world cuisine. Dave is hoping to cover several countries in the set salad flavor choices on the menu, ranging from this Indian inspired one to Italy, Japan, Thai, and more! You can see this Indian inspired salad is chock full of baby spinach, red leaf, fresh mint and cilantro, but also golden beets, roasted cauliflower, curried quinoa for some umami as well as plays on textures, some sweet from the currants and yet that curry vinaigrette really kicks it up (Dave roasted spices to make that vinaigrette). I am not going to give away everything that is in this salad recipe, but let me tell you there are more than a dozen items in this salad. Dave’s genius is putting together combinations you would probably never even dream up, and when you see the list you may even wonder if you would like, but let me tell you, you will be surprised and the next thing you know, the bowl is empty.

Dave’s sister and mom have just started making mini-pies (these are available for now at Mark’s NW Table), and although Dave wants to offer healthy desserts such as yogurt with various toppings at Farmers Revival (and his daughters are helping to come up with some combinations for him!), I agree with him that since we just saved some calories, I have a little bit to spare on some homemade farmers apple pie. Yes, the ingredients are from the Farmers Market- this one is apple pie, but the ladies have also made peaches and marionberry! The crust was crumbly soft butteryness just adding a little bit of texture to the chunky apples inside.
Homemade apple pie mini-pie slice thanks to the mom/sister of Farmers Revival Dave Homemade apple pie mini-pie slice thanks to the mom/sister of Farmers Revival Dave

You can also read the viewpoints of this same meals here by my other fellow food bloggers!

I wish the best to Dave and his family, as well as hope we will be seeing Farmers Revival in the downtown area soon. I would be there on opening day, believe me, these are among the best salads I have ever had in my life! I would happily recommend it to anyone to grab a lunch who works downtown, and as often as I recommend food carts there is nothing quite like this. The flavor profiles that are in his salad creations really are complex and are more than any normal person would ever think to put together from any salad bar, and knowing the ingredients are coming from farmers is a good feeling. This is also so much better than any salad I have ever gotten catered for lunch. I would love to be able to drop in and grab some of these salads just to take home for a meal, or to take on a picnic or trip also. My mind even wandered to the idea that if Dave wasn’t so busy with fundraising, how amazing would these salads be with my upcoming wine/appetizers potluck gathering I am hosting- it would be so fun to pair different wines with these flavorful salads to bring out different profiles of them, and how often can you say that with a salad?

If you would like to find out more about Farmers Revival, visit here:

Disclosure: This meal was complimentary/provided by Farmers Revival, but they did not require that I write this review.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not. 
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Blue Box Mac n Cheese: Kraft Monsters University version

August 7, 2013 by 4 Comments

In case you think that my life is always full of gourmet food, I captured this meal I made. Thanks, Kraft for making this Monsters University version of Mac and Cheese.

I was so proud of myself as I added some green peas. I thought the peas were very good stand-ins for Mike and would be a fun trick to add veggies to it for kids. In this case, I was only tricking myself. I’m not sure how much of an accomplishment that is.

I am not sure there is anything that is the same color as Sulley.

Did you know I didn’t have Mac and Cheese until my freshman year in college? My family doesn’t really eat anything with cheese- cheeseburgers, pizza, and tacos fast food shortcuts were the only times, but nothing was ever cooked with cheese. They served it at the cafeteria in middle and high school, but it was a white creamy mess that looked unappealing so I never tried it. We never ordered it as a side from wherever we got our fried or roast chickens.

It was only because during my freshman year, for one of the the dorm floor “study break” once a week, one of the other students made a buffet of Kraft mac and cheese, and that’s all there was, and to be polite I tried it. I think I had 3 bowls full. I am very polite.

I also remember getting sick, but it was wonderful going down and I stuck with it to discover how affordable mac and cheese and later, Rice a Roni and Pasta Roni, are on a college girl’s budget. It remains a fond memory.

Not saying I don’t love the ones with 3 types of cheese and panko breadcrumbs that are slightly burnt and crunchy on the sides with chorizo and green onions and other fanciness… but I still want the tang of his orange powder cheese sometimes. Also, Monster shapes! Kraft Mac and Cheese Monsters University for the win for this meal.

What nostalgic comfort food do you crave from your younger years? Are there any foods that blew your mind when you discovered them once outside the roof of your family home?

Don’t worry, I am sure I have totally made up for the cheese deficiency of my childhood and then some in my adulthood…

Kraft Mac and Cheese, Monsters University Kraft Mac and Cheese, Monsters University Kraft Mac and Cheese, Monsters University Kraft Mac and Cheese, Monsters University

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Counting down to Feast Portland 2013: Oregon Bounty Grand Tasting

August 5, 2013 by 12 Comments

As I announced on my Twitter @Pechluck, Facebook page Pechluck’s Food Adventures, and Google+ Pechluck Food Adventures pages, I recently applied and was granted a Blogger Pass for Feast Portland 2013, September 19th-22nd!

Feast Portland 2013 logo

The Blogger Pass gives me access to the Urbanspoon Media room for probably much needed charging of my phone, and also entrances to a couple of the many incredible events for Feast, such as the Oregon Bounty Grand Tasting presented by by Alaska Airlines and the various speaking events from the Whole Foods Speaker Series.

I have also purchased tickets out of my own pocket, full price, for two events that I also plan to cover, the Widmer Brothers Brewing Sandwich Invitational presented by Lincoln Motor Company and High Comfort at The Nines presented by Portland Monthly Magazine. I did not attend Feast last year, but just like last year, many events take place very close to where I live/I may pass by them on my commute home at locations such as Pioneer Courthouse Square, Director’s Park, Arlene Schnitzer Concert Hall, and Multnomah Athletic Club. No more wistful wishing as I pass by this year! Well maybe some- I am not attending many other events that I wish I could!

Last year, it was reported that nearly 9,000 attended the September food festival on September 20-23 2012, and $23,000 was donated to each of the Feast Portland charity partners focused on fighting hunger: Share Our Strength and Partners for a Hunger-Free Oregon.

This year, Feast Portland Food and Drink Festival returns to benefit these charity partners with the return of certain anchor food festival evenings offering tastes from famous chefs paired with many breweries and wineries, several speakers, a chef collaboration dinner series that pairs two chefs and a delicious drink partner, and hands on classes. This year they also have added a chef collaboration brunch series and a cookbook social!

The first event I wanted to give a preview of was the Oregon Bounty Grand Tasting presented by by Alaska Airlines.  Tickets are $60 and the event takes place as part of Feast Portland on two days, Friday, September 20th and Saturday, Sept 21st 12:00pm – 5:00pm at Pioneer Courthouse Square. Please note that each day is a different all inclusive ticket… yes, look at the wonderful morsels in store!

Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland
Photo Credit: Feast Portland CopyrightAll rights reserved by Feast Portland

Description from the Feast website: Portland’s “living room,” Pioneer Courthouse Square, transforms into the city’s dining room for two days as dozens of the region’s most celebrated wineries, breweries, vendors, and artisans take over Downtown Portland’s most prime real estate for the festival’s premiere daytime event. Experience the scene, meet the chefs you’ve read about, discover the best Oregon wines and craft beers, and enjoy cooking demonstrations from celebrated chefs like Michael Voltaggio, Chris Cosentino, Jenn Louis, and Gabriel Rucker at the KitchenAid Main Demo Stage.

The Lineup

Friday-

Saturday-
Chris Cosentino at Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland
Photo Credit: Feast Portland CopyrightAll rights reserved by Feast Portland

Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland Oregon Bounty Grand Tasting at Feast 2012, Copyright All rights reserved by Feast Portland
Photo Credit: Feast Portland CopyrightAll rights reserved by Feast Portland

Both days-

Check out some highlights on video from the 2012 event below. You can also view the Photo Essay of the event from the Oregonian here that has photos from this event and others from Feast Portland 2012.

Update – After attending the event, you can see my recap here

Disclosure: This post is part of my series “Counting Down to Feast Portland” where I talk about events I plan to attend as part of this 4 day food and drink festival September 19-22, 2013. The goal of Feast Portland is to raise money for two Portland charity partners focused on fighting hunger: Share Our Strength and Partners for a Hunger-Free Oregon. I was granted a Bloggers Pass for Feast Portland 2013, and asked to help promote Feast but they did not require that I write this post and I am not otherwise being compensated.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not. 

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Urbanhour at The Bent Brick

August 2, 2013 by 1 Comment

Disclosure: This meal was complimentary, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

I was excited to be invited to Urban Hour event courtesy of Urbanspoon at the Bent Brick, which has been on my wishlist since it opened last year, but I have never visited. Now I had a fabulous excuse! I’m a big fan of Urbanspoon because of how they aggregate professional reviews as well as blogger posts along with user reviews, so I feel like I can get the full story of experiences before I go to a place. And, just yesterday Urbanspoon announced they are going to partner with another favorite dining out resource of mine, OpenTable, to provide online reservations.

As I approached the Bent Brick (tBB), the red bricks of this neighborhood tavern in the NW area of NW Marshall and 16th/17th welcomed me in a familiar cozy way, though I was pleasantly surprised by the charming outdoor patio area and that one of the walls was a garage door that they rolled up for us to enjoy the summer breeze.
the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland

The inside is a mix of lots of brick wall that is echoed in red chairs, though the front lounge area has a cool “jenga” in its center.
jenga lounge at the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland

I started with the cocktail “damson in distress” with averall plumb gin, rhubarb, lemon, egg white, tea bitters.
the bent brick, place setting the bent brick, the cocktail damson in distress with averall plumb gin, rhubarb, lemon, egg white, tea bitters

We shared lots of starters, including popped beans, smoked salmon chips (accurately bringing to memory Thai shrimp chips), ken’s bread with whipped lardo topped with salt, and the country ham plate, including Johnston County, Fincheville, and Wigwam. All four of these are part of their happy hour menu (happy hour everyday 4-6pm and 9-10pm).
the bent brick, starter of popped beans, appetizer, tavern, drinking snacks the bent brick, starter of smoked salmon chips, appetizer, tavern, drinking snacks the bent brick, starter of ken's bread with whipped lardo topped with salt, appetizer, tavern, drinking snacks the bent brick, starters, appetizer, tavern, drinking snacks the bent brick, starter of the country ham plate, including johnston county, fincheville, wigwam, appetizer, tavern, drinking snacks the bent brick, starter of the country ham plate, including johnston county, fincheville, wigwam, appetizer, tavern, drinking snacks

Then, we were so lucky to be able to see cocktail magic as bartendress Michelle schooled us in making a cocktail called “on the veranda” with mint, strawberry, simple syrup, rhubarb cordial, sage liquor, white verjus, and gin. They were even kind enough to share their rhubarb cordial, as you can see below. Also, how freaking adorable is she?

On The Veranda Cocktail from the Bent Brick, Portland OR
On The Veranda Cocktail from the Bent Brick, Portland OR with mint, strawberry, simple syrup, rhubarb cordial, sage liquor, white verjus, and gin

  • 2 springs mint
  • 1 strawberry
  • 1/4 oz simple syrup
  • 1 ounce rhubarb cordial
    • 2 pounds of rhubarb cleaned and cut into one inch pieces
    • 1 cup of sugar
    • 1 liter of vodka
  • 1/2 ounce sage liquor
  • 1/2 ounce white verjus
  • 2 ounces gin
  • 1 dash angostura bitters

First, for the rhubarb cordial: combine the ingredients for the rhubarb cocktail and shake it all up good, then keep chilled for up to one month but shake daily. Are you kidding, this would not last a month.

For the On the Veranda cocktail itself, muddle the mint, strawberry and simple syrup together. Then pour in that 4 ounces of other ingredients (wow! 2 ounces gin!) and shake it all up! Double strain into a chilled glass and garnish with a mint sprig.

Then we returned to the table and after sipping a taste of that amazing On the Veranda Cocktail, we were treated to more delicious food. Someone at the Bent Brick clearly knows drinking food: duck fat jojos with ranch, TBB Hot Dog with house ketchup and mustard, were were easting two more winning options available on their happy hour menu. I was soooo happy that I got to try the duck fat jojos because I had been eyeing that ever since I first saw the menu when I got the invitation. I maybe had 3 of those jojos too. They were just so crispy but not oily on the outside, but soft potato wedge goodness on the inside. I didn’t even need the ranch dressing they came with.

In addition, whaaa! There was a Hamburger Dog (because Scott Dolich of Park Kitchen, after explaining how the hot dog migrated from Park Kitchen to here at the Bent Brick, admitted that he just didn’t want to ever do burgers. And thus… a burger dog!) with cheese, bent sauce, and relish. Scott told us how his grilled squid salad with Mendocino seaweed and potatoes come s from his East Coach beach memories merging with the irresistible umami of seaweed. Also unexpectedly adorable: tea sandwiches with tomato, cucumber, gin, and goat cheese.
duck fat jojos from the bent brick, portland, neighborhood tavern, drinking food TBB Hot Dog with house ketchup and mustard, portland, neighborhood tavern, drinking food the bent brick, Scott Dolich Hamburger Dog with cheese, bent sauce, and relish from the bent brick, portland, neighborhood tavern, drinking food grilled squid salad with Mendocino seaweed and potatoes from the bent brick, portland, neighborhood tavern, drinking food tea sandwiches with tomato, cucumber, gin, and goat cheeses from the bent brick, portland, neighborhood tavern, drinking food

My favorite dish though was the side of smashed chickpeas that had an earthy creaminess from the chickpeas but a light coolness yet something that brightened it from what turns out to be sour cream and Frank’s hot sauce. Meanwhile, the cocktail of the bearded lady with bourbon, strawberry shrub, hum, salt and pepper was loved by everyone at the table, and was the perfect finish to the meal for me.
side of smashed chickpeas from the bent brick, portland, neighborhood tavern, drinking food cocktail of the bearded lady with bourbon, strawberry shrub, hum, salt and pepper was loved by everyone at the table, the bent brick

Clearly, the Bent Brick is specializing in comfort bar food that does try to push tavern snacks beyond the regular American fare of burgers and nachos and salted nuts. This is a change from its original concept which seemed more a exploratory deconstruction viewpoint that tried to push it farther than Scott’s other restaurant Park Kitchen, but then meant customers weren’t always sure what they would be getting. It looks like they have retreated from that to items that are more comfortable and recognizably home-y but definitely have a slight edge on them to provide a little mystery and surprise to the familiar. The duck fat jojos, hamburger dog and the smashed chickpeas, and all their cocktail concoctions (other ones I lusted after included their housemade beet shrub soda or pomegranate soda with choice of vodka, gin, or whisky, or the “g and tea” cocktail with smalls gin, lavender syrup, white verjus and black tea, or the “barrel and branch” cocktail with spruce tip ice cube, gin, heather cordial, and white pepper) being examples of this where it just had a little more something something.

Thank you to Urbanspoon, the Bent Brick, and Little Green Pickle. And, check out other fellow bloggers (soooo cool to all be taking photos together and gushing about deliciousness past, present, future!!) from the event:

Disclosure: This meal was complimentary, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

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Pasta at Rick Gencarelli’s Grassa

July 31, 2013 by 11 Comments

Grassa offers another option in the now super delicious West End area of Southwest 12th and Washington, right next to Lardo (both by Rick Gencarelli, and who I’ve been visiting monthly for their chefwich collaboration for charity) and Racion, and also just across the street from Ruby Jewel and Cheryl’s on 12th, also a block from Jake’s Famous Crawfish, Tasty n Alder and Gruner and if you just walk a block more, Petunia’s Pies & Pastries and Saint Cupcake Galore. You can go to Ringler’s Annex for a whiskey, rum, or bourbon flight besides the usual McMenamins beers, but I’m keeping my eye out also on the in progress Multnomah Whiskey Library. This 3 block radius is kicking!

When I heard Rick was opening up a place devoted to pasta, it was at the top of my must try list, and I was happy I was finally able to go this past weekend. As soon as you walk in the glass door etched with their signature eagle, you are at an ordering counter.

A chalkboard that extends up to the high modern workshop loft ceilings with the menu. We decided to go with food only this time, since I had dragged F over here (well, I did give him 3 multiple choice options I had filtered down, so he did get to pick at the end) after an Oakshire Barrel Aged Beer seminar at the Upper Lip (you can read great coverage of that event from a post by fellow blogger Kris at Beer Musings from Portland).

Rick Gencarelli's Grassa menu, Portland PDX Rick Gencarelli's Grassa menu, Portland PDX

After ordering, you are given a number and seat yourself in the airy space that makes it seem like you are sitting in an extension of their kitchen prep area, or in a cooking class, a combination of industrial modernity and functionality. Look at those extension cords from the ceiling over those prime seats looking into the kitchen and right in front of the pasta machines!

I don’t know how I could resist the temptation of not picking a bite out of those trays of pasta to the right either. Recipes were jotted on a chalkboard – I will try to ignore the amount of butter in the garlic bread I am about to eat.

Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Recipes jotted on a board- I will try to ignore the amount of butter in the garlic bread I am about to eat- at Rick Gencarelli's Grassa interior

I started out with the garlic bread.

Grassa, garlic bread, from Rick Gencarelli

I went with the pasta dish of Radiatore with tomato braised chicken, crisp skin, ricotta, basil. I loved the play on textures with the shapes of the radiatore and savory braised chicken and saved my last bite to be one of those bits of crisp skin.

Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

Vegetarian F had the Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and I was jealous. I love pesto. The pasta was toothy and the hazelnuts gave it some crunch while the mozzarella was the embrace of liquid love on top.
Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli

And yes, in case you were wondering, Grassa translated means “fat” in Italian, so he’s still celebrating it, and I’m right there with him!

Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

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