Caprial and John Duck Supper club

March 12, 2013 by 2 Comments

About once a month, Caprial and John have a Supper Club. This past March 9th, the theme was “Duck!”

As in the other supper clubs, Caprial and John describe how they made the dish as we are presented with each course (and we learned how they incorporated duck fat in so many ways…). In their new cozy The Kitchen space and 28th and Pine, the tables are right in front of the kitchen, so we were able to see them prepare, finish and plate dishes only a few feet away from us.

Also, it is BYOB. I brought a little bottle of late harvest Zinfandel that was extremely fruit forward with a touch of port quality to it. I definitely was glad my friend brought a bottle of the Cameron Scott Cote Rotie style as its lighter fruit was a better compliment to appreciate the flavors of the duck (whole ducks were sourced from Nicky USA).

There was a short interlude where we visited the Nicky website on our smartphones and I tried to rationalize ways to purchase a selection (say a third of their almost dozen offerings) of their interesting sausages to try, which include for instance Nicky Farms Venison, Rabbit, Dried Cranberries And Applewood Smoked Bacon Sausage, Elk with Huckleberry and Pinot Noir sausage, and Veal with Porcini and Chardonnay. And then we looked up when their Wild About Game event would be (FYI it’s September 8).

We started out with Crispy Duck Confit on Braised Lentils topped with Orange Crema. This photo from their FB post was the siren call that sold me, no surprise this was my favorite course.

Next was a Brussels Sprouts and Potato Salad with Duck Cracklings and Sherry Dijon Dressing, a break between two meat heavy dishes. Here duck was a highlight in the form of cracklings rather than a course superstar.

The main course was a delicious Smoked Duck Breast with Rhubarb Glace, Cream Braised Leeks, and Potato Pancake.

Finally, we finished with Caprial’s Mini German Chocolate Cakes with Coconut and Dark Chocolate Sauce.

As has been true of my other experiences, such as class on Sunday Supper theme at their previous location and cooking class at their home  and supper club at their home during a previous summer, it was a nice experience that keeps me a happy fan that keeps coming back.

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Roe – a seafood dining adventure of Pech and Amy

March 9, 2013 by 2 Comments

Although we live in different cities (Seattle and Portland), Amy and I like to “date” once in a while where we meet up for dinner, just the two of us, and chat non stop like we are still in our first few months of a relationship. The time always flies for us, and before I know it we have to part and return to our husbands and different workholes (we used to be coworkers). This date, we went to Roe, a restaurant hidden in the back of Wafu that is an Asian inspired seafood restaurant with a modernist perspective.
Inside of Roe Restaurant Inside of Roe Restaurant

We didn’t know that to get the Chef’s Tasting Menu we had to make arrangements beforehand to sit at the counter. But, on the advice of our waiter, who also was wonderful at recommending wine pairings, we ordered the whole menu since each of us ordering the four course guest choice would already give us most of the dishes… we only needed to add 3 more dishes. Just.

I started out with a cocktail recommended by the bartender (well to Amy, but she passed it on to me, and I dutifully volunteered) called the Confounded Swede with Krogstad Aquavit, Cocchi Torino, Campari, and Beet Salt. The star anise and caraway seed from the aquavit gave it herbaceous hint of spice at the end and the body that was smooth and full with an undercurrent throughout of citrus balanced with bitterness made this drink a sipper to savor.
Roe restaurant PDX Confounded Swede with Krogstad Aquavit, Cocchi Torino, Campari, and Beet Salt Roe restaurant PDX Confounded Swede with Krogstad Aquavit, Cocchi Torino, Campari, and Beet Salt

The bread service was among the best I have ever experienced, which included softened butter and three flavored salts to further add, ranging from (left to right) beet, anise, and cocoa. Since I was still having the cocktail at this time, I was really drawn to the beet salt. The amuse bouch of pho with some bean sprouts was the palate cleanser as we then began our elegant culinary seafood dinner journey.
Roe restaurant bread service softened butter and three flavored salts beet, anise, and cocoa Roe restaurant bread service softened butter and three flavored salts beet, anise, and cocoa

These photos are ordered in my preference, in which whatever dish I liked most in each course being shown last in the post for that course. Everything was presented beautifully like a work of art, as you can see.

Course 1

Big Eye Tuna
carpaccio of akami big eye tuna, white soy ponzu, olio nuovo, shaved frozen torchon of foie gras
Roe Restaurant Big Eye Tuna carpaccio of akami big eye tuna, white soy ponzu, olio nuovo, shaved frozen torchon of foie gras

Ora Salmon
sliced cured salmon, creme fraiche, rye crisp, smoked steelhead roe, beet gazpacho
Roe Restaurant Ora Salmon sliced cured salmon, creme fraiche, rye crisp, smoked steelhead roe, beet gazpacho

Ono
ceviche of ono sashimi, smoked nuoc cham, lime sugar crisp, freeze dried corn, thai herbs, olive oil
Roe restaurant Ono ceviche of ono sashimi, smoked nuoc cham, lime sugar crisp, freeze dried corn, thai herbs, olive oil

Course 2

Oysters
flash poached oysters, smoked turnip and seaweed puree, potato gnocchi, trout roe, beer sabayon sauce
Roe restaurant flash poached oysters, smoked turnip and seaweed puree, potato gnocchi, trout roe, beer sabayon sauce

Surf & Turf
confit scallop, cuttlefish ‘noodles’, braised short rib, sweet potato hoisin, lime, pho beef demi
Roe restaurant confit scallop, cuttlefish noodles, braised short rib, sweet potato hoisin, lime, pho beef demi

Halibut Cheek – Prawn
confit halibut cheek, poached blue prawn, truffled glazed kraut and cauliflower, puree, prawn head and citrus sauce
Roe Restaurant confit halibut cheek, poached blue prawn, truffled glazed kraut and cauliflower, puree, prawn head and citrus sauce

Course 3

Nairagi – Lobster
olive oil poached pacific striped marlin, lobster-mango and lemon grass salad, hearts of palm, curry lobster nage
Roe Restaurant olive oil poached pacific striped marlin, lobster-mango and lemon grass salad, hearts of palm, curry lobster nage Roe Restaurant olive oil poached pacific striped marlin, lobster-mango and lemon grass salad, hearts of palm, curry lobster nage

Butterfish
seared porcini dusted butterfish, parmesan dashi, truffle ponzu, hedgehog mushrooms, porcini espurna
Roe restaurant Butterfish seared porcini dusted butterfish, parmesan dashi, truffle ponzu, hedgehog mushrooms, porcini espurna Roe restaurant Butterfish seared porcini dusted butterfish, parmesan dashi, truffle ponzu, hedgehog mushrooms, porcini espurna Roe restaurant Butterfish seared porcini dusted butterfish, parmesan dashi, truffle ponzu, hedgehog mushrooms, porcini espurna

Course 4

Cheese
cremeux de bourgogne, quince sorbet, hazelnut crumble
Roe Restaurant Cheese cremeux de bourgogne, quince sorbet, hazelnut crumble

Chocolate
dehydrated chocolate mousse, coffee ganache, whiskey caramel, marshmallow gelato
Roe Restaurant dehydrated chocolate mousse, coffee ganache, whiskey caramel, marshmallow gelato

Sponge Cake
30 second brown butter sponge cake, roasted pineapple, pistachio streusal, miso dulce de leche, coconut cream
Roe Restaurant Sponge Cake 30 second brown butter sponge cake, roasted pineapple, pistachio streusal, miso dulce de leche, coconut cream

Some of the creativity really wowed us- such as the so many flavors and textures in the Ono that just brightened in our mouth. On the other hand, the delicate textures and flavors of the Ora Salmon and Halibut Cheek with Prawns were subtle and tender but in an original way. I may have taken the bread (a new piece would magically appear whenever my bread plate was empty) and wiped up that plate.

Others, such as the oysters, really didn’t work for me- or in the case of the Nairagi Lobster didn’t seem like anything special. Each of the dessert courses had one star part that we liked (the cheese, dehydrated chocolate mousse, or roasted pineapple), but didn’t seem to all marry together with everything else on the plate. But I appreciated the exploration- and reading the ingredients I agree they sound intriguing to put together so I understand where they were coming from.

The butterfish was mind-boggling good, almost steak-y in its texture as you cut into the seared porcini dusted butterfish. I think every time they seared that butterfish the aroma filled the room, and the it smelled so incredible that I wanted to eat it every time and each time I detected it, even when I was stuffed during the dessert course.

The service was really good- so polished it really stood out among all the more casual service that you usually experience. The waiter was incredibly knowledgeable and articulate in describing the dishes and possible wine pairing options, he seemed to love what the restaurant was doing, and the timing of dishes brought and cleared from the table was always perfect. If I get a chance to return again I really want those counter seats. But, I would also miss the waiter too.

It is hard to believe the two chefs who were working behind a small counter with that limited kitchen equipment and space are able to produce this for the room, which I think it can accommodate 24 so guests I think and is reservation only, and it open Thursday Friday Saturday only. Stepping out as we were leaving into the louder, bustling and very hip Wafu, I became aware just how much of an exquisite escape Roe is, and the innovativeness of offering that fine dining right behind just a curtain and door from an izakaya atmosphere.

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Edamame Hummus

March 8, 2013 by 3 Comments

I always like to have a bag of edamame in the freezer as a backup snack. On more than one occasion, I’ve used it to quickly throw together some edamame hummus. Since it’s March, and St. Patrick’s day is coming up next weekend (where is time going? Wasn’t it just the new year?), even though I’m not Irish I thought I’d throw in with something green!

Edamame Hummus

Ingredients (yields 2 1/2 cups):

  • 1 one pound bag of frozen shelled edamame
  • 1-2 garlic cloves, peeled and smashed
  • 6 tablespoons of lemon juice
  • 1/2 cup tahini (stir well before measuring). Tahini is a sesame paste so an alternate is to use sesame oil, but I have never tried this so you’ll have to try it to taste. I have a jar of it and it lasts months- just like peanut butter. Make sure you stir it up before measuring it out!
  • 1/4 – 1/3 cup or so of water
  • 6 tablespoons extra virgin olive oil
  • 1/2-1 teaspoon salt, or to taste
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon of cumin, optional
  • 1/4 teaspoon of cayenne pepper, optional
  • To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, sesame seeds, reserved edamame… your choice!

Directions:

  1. Simmer the beans in salted water for 4 to 5 minutes until it is heated through, or microwave, covered, for 2 to 3 minutes. Drain before using. If you’d like, set aside a handful of the beans for garnish.
  2. In a food processor, puree the edamame, garlic, lemon juice, 1/4 cup of water, and tahini. Process until smooth. Add in a little more water to thin as needed based on what texture you’d like- I am approximating that I used about 1/3 cup.
    Edamame Hummus
  3. With the motor running, slowly drizzle in 4 tablespoons of the olive oil and mix until combined. Add in the salt, coriander, parsley, and the optional cumin and cayenne pepper to taste and mix until incorporated.
  4. Transfer to a small bowl, and drizzle in the last 2 tablespoons of olive oil, and garnish as desired.
    Edamame Hummus

You can serve this immediately with pita, crackers, bread, or vegetables of your choice. Or, maybe eat it with a spoon, like I did, let’s cut out the middle man here. I know I seem all fancy with the various meals I’ve been having lately, but edamame hummus is sooo satisfying and simple. You can also choose to cover and refrigerate overnight and eat this up to 1 day later if you’d like. Honestly, this never lasts longer than 24 hours in my house.

Edamame Hummus

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Sunday Supper at Meriwethers with Portland Creamery

March 6, 2013 by 2 Comments

Meriwether’s Restaurant is one of those restaurants I like to recommend for showcasing northwest farm to table cuisine. This is taken quite literally here at Meriwether’s- the owners have 5 acres of farm aka Skyline Farm that they use as a source. The fact that Meriwether’s also has its own parking lot makes it convenient for out of town visitors, and during nice weather their outdoor garden patio with stone paths and a gazebo with firepit are a nice alfresco dining escape.  The restaurant is within a historic building on the entrance location of the World’s Fair 1905, and the exterior of the building is pretty much the same as from that time- check out the photos inside and see for yourself!
exterior of Meriwether's restaurant in Portland exterior of Meriwether's restaurant in Portland exterior of Meriwether's restaurant in Portland interior of Meriwether's restaurant in Portland- bar area, viewed from by the host stand interior of Meriwether's restaurant in Portland

I’ve only been to Meriwether’s for brunch so far, but, they are open for lunch, dinner, and happy hour of course as well, and this would be my first dinner. But… it’s a special dinner. Meriwether’s has Sunday Supper, which is a farm to table dining series they have had for a few month to highlight their local purveyors.  This past Sunday, they featured a 4 course menu for $38 inspired from Portland Creamery artisan goat cheese while also utilizing produce harvested from their own Skyline Farm and products from other Oregon artisans. Liz Alvis, Owner and Cheesemaker of Portland Creamery, also attended and discussed and answered questions about how they produce their handcrafted goat cheese.
Meriwether's Sunday Supper series with Portland Creamery, the menu Meriwether's Sunday Supper series with Portland Creamery, the pics of the goats by Meriwether's fireplace

The first 30 minutes was people arriving and being seated at the communal tables, where the meal would be served family style. Most people took this opportunity to order cocktails or bottle(s) of wine. I stuck with something simple to refresh me from my fast paced walk from my house to Morrison and from 23rd St and Thurman to the restaurant (exercise! So I can eat all this cheese!). I also wanted to keep my palate relatively clean for the cheese to come. So I opted for the Lewis Lemonade with Indio Marionberry vodka, housemade marionberry puree, and hand squeezed lemonade. Unfortunately it didn’t have much flavor: perhaps all the better lemons and the bulk of the puree already got used up at the earlier brunch.

They did offer wine pairing suggestions for every course, but since they were full glasses it was more than I could hope to handle, and at the same prices as buying wine by the glass, it made sense for groups to just opt for a bottle(s) instead.
Meriwether's cocktail menu in March 2013 Meriwether's cocktail drink Lewis Lemonade with Indio Marionberry vodka, housemade marionberry puree, and hand squeezed lemonade

Executive Chefs Peter Kuhlman and Joshua Steiner started out the meal by describing how they incorporated cheese into all of the dishes. Later, as dessert was being served, Liz Alvis stood up and told us a few tales from the farm about her “girls” (the goats). Liz comes from a family that loves cheese- her mother and brother are running Mackenzie Creamery and source their goats milk from the Amish country in Ohio. So, even though Portland Creamery only started in fall of 2011, she has a great background of experience to reference.

Liz is fortunate to have her goat herd source be that of a long fine lineage (30+ year I think?), and in particular told us about how the genetics of the goats are critical in producing superior milk to then make superior cheese. One of the goats in the herd, Tetra (apparently short for Tetrazzini), is an award winning goat, in fact best in the nation, per the American Dairy Goat Association. They use some specific list of 95 points I think Liz said, and yes, there is a time just like with dog shows where the goat walks around in a ring to get shown and inspected!

You could definitely tell the care and affection she has for the goats as she explained how those ladies get the best quality grains, and just that morning as she was ladling curds she would just look out the window and smile and giggle as she watched them butt heads and be silly.
Meriwether's Sunday Supper series with Portland Creamery Executive Chefs Peter Kuhlman and Joshua Steiner Meriwether's Sunday Supper series with Portland Creamery Liz Alvis, Owner and Cheesemaker of Portland Creamery

And then, it was time to see and eat the proof. Serve the cheese! We started with an appetizer of Oregon Chevre Crostini with red wine poached pear, honey, and Skyline Farm greens. There was a thick generous smear of the chevre, which is exactly the right amount.
Meriwether's Sunday Supper series with Portland Creamery Oregon Chevre Crostini with red wine poached pear, honey, and Skyline Farm greens

The salad of Early Spring Greens from Skyline Farms of delicata squash, hazelnut crusted chevre, balsamico came so green and vibrant, and with a big hazelnut crusted chevre ball for each person at the table. The salad was delicious in that it let the flavors from the freshness of the robust mixed greens and of that squash speak for itself.

Each of these communal dishes was for half the table, so plenty for 4 people! I didn’t know that the big individual plate they just gave me was going to be taken away and replaced with an even bigger plate for the main course, so I had stacked my helping all nice to try to keep a cleaner plate: believe me it was a nice portion. That salad plate is the size of my normal dinner plates at home!
Meriwether's Sunday Supper series with Portland Creamery Early Spring Greens from Skyline Farms of delicata squash, hazelnut crusted chevre, balsamico Meriwether's Sunday Supper series with Portland Creamery Early Spring Greens from Skyline Farms of delicata squash, hazelnut crusted chevre, balsamico

They also were very generous with the soft doughy focaccia bread, bringing out a couple plates so that everyone could not resist taking 2 or 3 servings of the bread. They were SO GOOD.
Meriwether's focaccia bread

The main course was Anderson Ranch roasted leg of lamb with farm leeks and mustard cream (with Portland Creamery contributing to the mustard cream). This was served along with an almond and cranberry couscous (I didn’t take a photo of that serving dish, but you can see it on my plate). This was again prepared so that we could taste and appreciate the original wholesome ingredients. Although I was shocked at the size of the lamb cuts when they first arrived on the table, I had no problem eating that whoooole thing. My plate was clean.
Meriwether's Sunday Supper series with Portland Creamery Anderson Ranch roasted leg of lamb with farm leeks and mustard cream Meriwether's Sunday Supper series with Portland Creamery Anderson Ranch roasted leg of lamb with farm leeks and mustard cream and almond and cranberry couscous Meriwether's Sunday Supper series with Portland Creamery Anderson Ranch roasted leg of lamb with farm leeks and mustard cream and almond and cranberry couscous

The dessert course was Apple Tart Tatin with Portland Creamery cajeta and apple mousse. The cajeta, which is a traditional Mexican goat’s milk caramel that thanks to the low slow process with milk and not just using sugar to caramelize, has an extra gooey richness to it.

Meriwether's Sunday Supper series with Portland Creamery Apple Tart Tatin with Portland Creamery cajeta and apple mousse Meriwether's Sunday Supper series with Portland Creamery Apple Tart Tatin with Portland Creamery cajeta and apple mousse

Liz also hopes to start producing aged cheeses this year, and opening an urban location with a few ambassador goats, in addition to continuing creating fresh cheeses.  And, similar to her, it’s hard for me to believe that all this delicious cheese which we had today was just 6 days ago, fresh milk from her goats. Overall, it was an amazing meal showcasing just how delicious local Northwest cuisine is.

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Raven and Rose’s Beer with the Bird

March 4, 2013 by 7 Comments

Ever since I walked past the 1883 William Ladd Carriage House, I have been wondering what it would become. It was a beautiful house that is definitely beautiful enough for people and not just horses and carriages and the people who tend to them. But, when I moved here, it lay empty after its apparent move to construct an underground garage on the property for the condominium building across the street. Finally, the official news was released last year that the plans were to make it some sort of gastropub, and a few months ago the restaurant opened, named Raven & Rose.

William Ladd Carriage House William Ladd Carriage House

I had it on my list to try. I wanted to check out the Victorian inspired restaurant helmed by Park Kitchen alum David Padburg that is putting out rustic farm to table cuisine inspired from history- early American farmhouse and Irish and English traditional fare. Meanwhile, besides the bar area in the downtstairs restaurant area, there is also an upstairs bar area named the Rookery. Here, bar director David Shenaut is using the former vaulted hayloft space to showcase historical cocktails.

However, its opening during the holidays made it difficult to fit into my schedule. Sundays and Mondays which are more free, they are closed (too bad, because it is the perfect environment to watch that new show The Following. They just changed their hours though, so maybe…). Last month, when as part of my Portland Food Adventures trip to Tasty n Alder, John Gorham’s list of restaurants he recommended resulted in several gift certificates as an introduction, and Raven and Rose was one of those gift cards.

And then… I saw David is continuing his reputation of community builder (he helped cofound Portland Cocktail Week) in that the Rookery would be hosting several events to bring producers and imbibers together, including a bimonthly brewer’s social called “Beer with the Bird”. This inaugural event debuted this past Thursday February 28 with Charlie Devereux from Double Mountain Brewery and John Plutshack from Logsdon Organic Farmhouse Ales, along with cheese pairings available from Steve Jones of Cheese Bar. SOLD!

Since it was a Thursday evening I had limited time as I had an evening work conference call. So this first visit, I was only able to glance at the dining space as I made my way past the hostess desk and the booths with gas lamps up the stairs to the Rookery. I look forward to returning and seeing more- and I am wondering what it would take to sit at those kitchen seats by the wood-fired oven pictured here in the Eaters Coverage with photos. For a little context, the first photos in the slideshow are the main restaurant, and the last 3 from the Rookery. I know because I saw them myself:

Isn’t that bar amazing? There’s a cabinet just full of aged scotch over there. The next event they have is an event Raven & Rye with James C. Russell, master distiller at the Wild Turkey Distillery where he served more than 50 year, carrying on the tradition from his grandfather, father, and his son has also worked there more than 20 years now. Jimmy is so beloved at Wild Turkey, they named one of their finest products after him in 2000–the 10-year-old Russell’s Reserve. The Raven and Rye event is an opportunity to meet Jimmy and explore Russell’s Reserve rye cocktails. Sounds dangerous- and it’s on a Tuesday night- March 12 4-6pm. Will I see you there?

Now let’s focus on Beer with the Bird. I got there right at 5pm so my friend and I were able to snag a table in the library nook side that you see above to the right. This wound up giving us more space from the buzz of people by the bar area, where an hour later there was standing room only in the Rookery. You could buy any glass of  beer from the breweries you wanted, or opt for a flight from a brewery. Also optionally you could add the flight of cheese that Steve paired with that flight of beer. They thoughtfully provided lots of information about the beer and cheeses.

Raven and Rose: Beer with the Bird with Logsdon, Double Mountain, and Steve's Cheese Raven and Rose: Beer with the Bird with Logsdon Farmhouse Ales and Steve's Cheese Raven and Rose: Beer with the Bird with Double Mountain and Steve's Cheese

I started out with the flight of beer and cheese from Logsdon Farmhouse Ales because I thought these would be most appealing to my palate, and I was right. I loved every single one. I admit the Peche ‘n Brett was my favorite, and I would have another of any of these Logsdon beers again.

Raven and Rose: Beer with the Bird, Logsdon Farmhouse Ales beer flight

These were paired with Samith Bay Ladysmith and Ancient Heritage Hannah cheeses, with the Ladysmith going well with the Seizoen (who am I kidding, I could eat a whole tub of Ladysmith alone) as its lighter flavor lets you still taste the freshness of the cheese, and the Hannah I paired with the other two beers.

Raven and Rose: Beer with the Bird with Logsdon Farmhouse Ales and Steve's Cheese selections of Samith Bay Ladysmith and Ancient Heritage Hannah cheeses

  • Logsdon Farmhouse Cerasus 8.5%ABV Oak-aged Flanders Red with tart organic Oregon cherries. We add 2 pounds of cherries per 1 gallon of unfinished beer. Crystal malts, oak tannins and fruit develop into a soft well rounded beer. The complex esters and yeast-derived flavors come from the bottle conditioning. 2012 Portland Cheers to Belgian Beers Peoples Choice award winner.
  • Pech ‘n Brett 10.0%ABV Created with organic peaches added to our Seizoen Bretta from a nearby farm. This beer displays crisp peach flavor with the added acidity produced by our special Brett yeast and light oak aging. 2012 World Beer Cup gold medal winner American Brett Style.
  • Seizoen 7.5% ABV Unfiltered Seizoen is naturally fermented and carbonated with pear juice and select yeast strains, producing complex, fruity and spicy flavors balanced with whole organic hops and soft malt character.

Raven and Rose: Beer with the Bird, Logsdon Farmhouse ales pairing

I totally got greedy and decided to get the second flight of beer and cheese all by myself so I didn’t share with my friends at all. For Double Mountain the Red War, a strong Belgian Style Red Ale, surprised me as the favorite of the flight for its smoky yeasty tones over my usual leaning towards porters and stouts. The Carrie Ladd was a very light in terms of porter style flavor but I liked the roasty yeastiness. And, the Kolsch was wonderfully refreshing- only the Cask IRA I shared away to a tablemate because it was too hoppy for me, but remember I am not an IPA fan.

The Double Mountain beers were paired with Fern’s Edge Mt Zion and Vintage Cheese Co. Mountina. I liked the earthyness of the Mountina a lot with the Red War and saved those for my last bites.

Raven and Rose: Beer with the Bird with Double Mountain and Steve's Cheese selections of Fern's Edge Mt Zion and Vintage Cheese Co. Mountina

  • Kolsch [German Style Ale] 5.2%ABV 40BU In Cologne, many a brewery produces a light-bodied ale with a delicate fruitiness and rounded maltiness, courtesy of a unique yeast strain. Our Kolsch is unfiltered and more generously hopped than its German cousin
  • Cask IRA [India Red Ale] 6.5%ABV 60BU This IRA marries an enticing red color and rich body with the hop flavors of an IPA. The darker malts we use provide a nice balance to the depth of hoppy flavor, while our unique ale yeast strain adds a delicious complexity. The softer carbonation of the cask conditioning process makes for a gentler and more delicate-tasting brew
  • Carrie Ladd [Steam Porter] 6.6%ABV 45BU Named one of the early steamships on the Columbia, this chocolatey/roasty steam porter uses a Czech lager yeast fermented at ale temperatures to provide a light cherry fruit overtone to the lovely Sterling hops.
  • Red War [Strong Belgian-Style Red Ale] 8.5%ABV 30BU A big yet approachable abbey-style beer. Lots of fruity complexity (banana, cherry, apricot) without a lot of the smoky phenols and higher alcohol notes of many Belgian ale strains. The fermentation finished dry, but with residual sweetness from a blend of light and dark crystal malts.

Raven and Rose: Beer with the Bird, Double Mountain pairing

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