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Rio 2016 Olympics specials in Portland

August 5, 2016 by Pechluck 1 Comment

Today kicks off the 2016 Summer Olympics, also known as Rio 2016 since it is being hosted in Rio de Janiero, Brazil this year. Officially running from August 5 – August 21, besides the ability to admire the best athletes in the world while watching the Olympic events everyday, this time also offers a couple Rio 2016 Olympics specials here in Portland.

I have mixed feelings about this year’s Olympics, which before opening have been rocked by stories reflecting the corruption in Brazil, of doping, and of corporate and Olympic sponsors and the Rule 40 blackout rules. I worry for the physical safety and health (because of Zika virus and contaminated water) of those in the Olympics. Yet at the same time, I have to watch. I have many summer memories of how mesmerizing it is to watching these literally world class athletes in peak condition swish through the water (or into air into the water via diving) in the various aquatic events, which are my favorite of the summer Olympic sports.

Courtesy IOC Media: NANJING, Aug. 23, 2014 (Xinhua) — The multi-exposure photo shows Wu Shengping of China competes during the Women?s 10m Platform competition of the Nanjing 2014 Youth Olympic Games in Nanjing, capital of east China’s Jiangsu Province, Aug. 23, 2014. Wu Shengping advanced into the final. (Xinhua/Yan Yan)

I also always make sure to catch the Opening Ceremonies (they play at 8 PM today on NBC) as it gives the host country a unique opportunity to highlight and educate the world on their culture and history, and the sheer scale of the various “scenes” of the show numbering hundreds and the entire cast numbering thousands. My favorite remains the Beijing Olympics in 2008 – I remember when I was watching them I was also specifically in Portland to interview for jobs that would finally allow me to move to Portland. The fun tongue in cheek ones in London in 2012 were also fantastic – what will Rio bring this year?

I wonder if it will include a nod to their gauchos – and that brings me to Brazilian food, naturally, to go with these Olympics. My highlights are from a Southern Brazilian steakhouse, Fogo de Chao, and from Southern American inspired restaurant LeChon.

All You Can Eat or Make Recipes with Fogo de Chão

I’ve highlighted Portland’s Fogo de Chão , an authentic Southern Brazilian churrascia, in a previous post where I highlighted each of their available meat options when they had their grand opening of their Portland location 2 years ago. Their fantastic offerings still are available for lunch on weekdays, dinner every day, and brunch on weekends, including their all you can eat salad bar / Feijoada Bar (traditional black bean stew with rice, fresh orange and yucca flour) with Brazilian side dishes, then you can choose to add on the fire roasted parade of meats carved table-side until you can’t take it anymore, or choose the Mango Chilean Sea Bass main dish if you are pescatarian.

Fogo de Chao Market Table, part of their all you can eat buffet boasting more than 40 items Fogo de Chao meat is carved tableside until you can't take it anymore, all you can eat!

I’m also a huge fan of their happy hour weekdays 4:30-6:30 PM because then I can munch on two of my favorite items from them: Picanha Sirloin Sliders, 4 bites of chewy gluten-free Brazilian take on cheese bread of pão de queijo turned into sliders with Picanha (prime cut of top sirloin) while drinking my favorite cocktail from them, and the national cocktail of Brazil, the caipirinha. They have quite a few pretty cocktails to enjoy so don’t overlook them for happy hour even if you aren’t hungry enough for a whole buffet meal. I like to order the Picanha Sirloin Sliders with the Crispy Parmesan Polenta Fries
Fogo de Chao offers a surprisingly excellent choice of unique cocktails Fogo de Chao Picanha Sirlion Sliders, 4 Pao de Queijo Sliders with Picanha during happy hour in the bar Fogo de Chao happy hour dish of the Crispy Parmesan Polenta Fries

Fogo de Chão has generously shared their recipe for their caipirinha, as well as creating a great resource guide to Brazil with their Fogo Guide To Brazilian Cuisine that includes

additional Authentic Brazilian at-home recipes (like yum, for their pão de quijo) in case you want to make some of your own Brazilian themed Olympics party at home
language lessons like common Portuguese phrases ranging from greetings to Cheers with pronunciations you can hear
Etiquette lessons and inside tips from when is the best time to dine in Brazil to tipping guidelines and even where to sit at the dinner table

LeChon’s “What the Chef is Eating” Brazil menu + Olympic Tapas

The South American-inspired restaurant LeChon begins screening the Olympic events starting today, August 5th and will continue throughout the 21st! They will also be offering a special “What the Chef is Eating” Brazil menu, which will be served throughout the course of the Olympics which is displayed on the chalkboard by the front bar to the right daily, and they also have a special Olympics Tapas menu.

I’ve highlighted some of their happy hour OMG deliciousness in a previous post, but here’s a look specifically at some of their Olympics specials. The portions you see are from a preview I attended with other bloggers so some were sample size.

Steak Tartare
Steak Tartare from LeChon

Cornmeal Porridge with honey chile spiced glazed pork belly, sweet corn, sugar cane syrup, vanilla oil, I think I could have eaten three of these

More delicious delights
Gotta loved gooey fried cheese empanadas from LeChon Feijoada, with smoked sausage, kale, black beans from LeChon Special Rio Olympic Tapas from LeChon

The most fun Olympic Specials though are the cocktails that have incredible presentations – perhaps a hint of what is to come at the Opening Ceremonies?

This Rompe-hielo (Icebreaker) cocktail seemed to be the favorite of most of us, starring Aguadiente, watermelon juice, mint syrup, lime, and ginger beer comes in a ice sphere that is then broken
This Rompe-hielo (Icebreaker) with Aguadiente, watermelon juice, mint syrup, lime, and ginger beer comes in a ice sphere that is then broken from LeChon
The Fogo Laranja (Orange Fire) cocktail with Leblon cachaca, orange juice, lime, cane syrup, Amardo di angostura, and flamed orange is the most dramatic, remiscent of the torch at the Olympics.
The Fogo Laranja (Orange Fire) cocktail with Leblon cachaca, orange juice, lime, cane syrup, Amardo di angostura, and flamed orange from LeChon

The Empressario (The Entrepreneur) cocktail with Bacardi 8 year, Fino Jerez, Sugar Cane, Cola Syrup and finished with Mezcal Mist and Orange Peel looked impressive, though I didn’t get a chance to try it.
The Empressario (The Entrepreneur) cocktail from Lechon with Bacardi 8 year, Fino Jerez, Sugar Cane, Cola Syrup and finished with Mezcal Mist and Orange Peel

Well wait, what’s that misty dish right? Ok, maybe this slightly spicy tuna poke wins for the star of the LeChon Olympics specials they are offering, they made a few a of these dishes for the group and I finished a third of this dish on my own… I didn’t even need the rice and plaintain chip accompaniment, just ate it with a spoon…
Rio 2016 Olympics specials in Portland, here a special dramatic spicy tuna with plaintain and rice chip accompaniment from LeChon

Are you going to watch the Olympics 2016 in Rio? What is your favorite summer Olympic sport to watch? And have you been to Fogo de Chão or LeChon yet?

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.

Filed Under: Festival Event, Food and Drink, Portland Highlights, Restaurant Review, Sponsored Post Tagged With: 2016 Summer Olympics Portland, Cheese Empanadas, Empressario cocktail, Feijoada with smoked sausage, Flamed orange cocktail, Fogo de Chão, Fogo De Chao Brazil Guide, Fogo Laranja Cocktail, Ham and cheese brioche buns, Icebreaker cocktail, Lechon, Lechon Olympic specials, LeChon Olympic Tapas, Lechon PDX, Lechon Portland, Olympic Specials in PDX, Olympic Specials in Portland, Olympics Tapas, Orange Fire cocktail, pdx, portland, Rio 2016, Rio 2016 Olympics, Rompe-hielo cocktail, The Entrepreneur cocktail, The Fogo Laranja (Orange Fire) cocktail

Photos from Country Cat PDX Airport

August 2, 2016 by Pechluck 9 Comments

Since they’ve opened at PDX Airport, I find myself going an hour early sometimes to the airport now and even looking forward to flight knowing that The Country Cat PDX Airport location will be there for me…. Here are some photos from when I was passing through to catch flights the past few times.

First, wake me up with a pretty spicy Bloody Mary
"Country

The Slow Burn with 2 sunny-side up eggs over slow cooked pork chili and grits
Breakfast at the Country Cat at PDX Airport of The Slow Burn with 2 sunny-side up eggs over slow cooked pork chili & grits

Pastrami Hash with squash, tomatoes, and corn in mustard cream sauce
Country Cat at PDX airport breakfast dish of Pastrami Hash with squash tomatoes corn in mustard cream sauce

Their signature dish is their fried chicken, but it takes a little longer – 20 minutes – for them to skillet fry their dish: Two Pieces of Cast-Iron Skillet Fried Chicken with bacon-braised collard greens & mashed potatoes with gravy

The only negative is that the service is leisurely, so you should definitely have 40 min to an hour of time minimum to dine at this airport restaurant. As I mentioned, I actually plan to get to the airport early before my flight now so I can make this a stop! They do have an area just between the restaurant and Portland Roasting Coffee that has some grab and go items, including breakfast and lunch sandwiches either cold or heated up like Baked Egg, Bail Pesto, and Monterey Jack Cheese, or try the Ham and Brie, as breakfast or all day sandwiches.

Baked Egg, Basil Pesto, and Monterey Jack Cheese at Country Cat Grab and Go counter at PDX Airport

For lunch I was interested in the House cured and smoked ham and pimento cheese sandwich for a different take on the ham sandwich but unfortunately the cold one I grabbed from that section turned out to be the other one (House cured and Smoked Turkey, Bacon, and Lettuce and Tomato Jam sandwich), which irritated me because I wish they labeled the individual packages of the sandwiches instead of just relying on the sign in the cooler. If Portland Roasting Coffee is not your preferred thing at that booth next door, they also offer Stumptown Coffee here at the Country Cat Grab and Go either hot, cold brew, or even a growler worth of that cold brew draft?!
Country Cat Grab and Go counter at PDX Airport

Thank you for being there for me The Country Cat PDX Airport. They are located right after security on the D-E concourse – which I often find has the shorter, faster security lines anyway so I often head this way even though my flight is at the other side and then after security, just walk through to the other side since they are connected.

Filed Under: Food and Drink, Restaurant Review Tagged With: #traveltuesday, airport Country Cat, Airport Food, airport restaurant, Country Cat breakfast, Country Cat PDX, Country Cat PDX Grab and Go, egg basil and cheese sandwich on foccacia, Pastrami Hash with squash tomatoes corn in mustard cream sauce, PDX Airport, Portland Airport, slow pork chili and grits, The Country Cat, The Country Cat at PDX Airport, The Country Cat at Portland Airport, The Slow Burn with 2 sunny-side up eggs over slow cooked pork chili & grits, Travel Tuesday, Two Pieces of Cast-Iron Skillet Fried Chicken with bacon-braised collard greens

Ya Hala Brunch

July 29, 2016 by Pechluck 1 Comment

The first time I realized Ya Hala had a brunch was when it was listed as March of 2015 when they initially launched it and were recommended by Portland Monthly (Three Reasons To Try Ya Hala’s New Lebanese Brunch) and the Oregonian (Ya Hala’s brunch goes beyond bacon and eggs: Cheap eats). And then this was reinforced when shortly after I tried Ya Hala’s entry at the Portland Monthly Country Brunch last year of a Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon was assembled on the spot by Chef Mirna Attar and team. It was one of the best bites of that brunch event, and so I knew I had to go.

Ya Hala Lebanese Restaurant in Portland

Since then, I’ve been a few times. It’s located in Montavilla, at SE 80th and Stark, literally right across the street from famous brunch / fried chicken restaurant The Country Cat. Unlike The Country Cat though, each time I’ve been there has never been a line, and so I think Ya Hala is still one of the best kept brunch secrets in Portland.
Ya Hala Lebanese Restaurant interior in Portland

Here’s a look at some of the dishes I’ve tried – they are huge, meant for sharing!

A thick hit of Turkish Coffee is a classic start to the day
Sludgey thick hit of Turkish Coffee to start at Ya Hala Brunch Lebanese Restaurant

Meanwhile, I like to opt for the Flight of Mimosas, which includes sparkling white and muddled cucumber with mango, guava, or pomegranate juice. These are wonderful, every time.
Ya Hala Lebanese Brunch Flight of Mimosas, sparkling white and muddled cucumber with mango, guava, or pomegranate juice

One of my favorite dishes to share is the Brunch dish of Fried Haloumi and Rainbow Carrots served with a Pomegranate Demiglace, Arugula and two Fried Eggs. It had me at the words Fried Haloumi. And, the additional Rainbow Carrots with the sweet Pomegranate Demiglace and the slightly peppery arugula make it seem healthy enough to justify eating fried cheese as part of brunch.
Ya Hala Lebanese Brunch dish of fried haloumi and rainbow carrots served with a pomegranate demiglace, arugula and two fried eggs

There’s also the Lebanese take on the classic, a Ya Hala Lebanese Brunch big plate of Lebanese Country Breakfast with house-smoked lamb bacon, house soujouk, fried egg, potato-mint hash. All the good breakfast meats of bacon and soujouk (the sausage) are here to share with your brunch party. I think I preferred the soujak to the lamb bacon.

The huge earthen bowl of Houmous Balila with garlic spiced garbanzos, classic homous, vegetarian ghee and pine nuts is F’s favorite. When you sit down, you are given a complimentary HUGE freshly baked and grilled pita to share, still warm, so this is a great accompaniment for the pita.
Ya Hala Lebanese Brunch plate of houmous balila with garlic spiced garbanzos, classic homous, vegetarian ghee and pine nuts

If you order the fried chicken dish, remind yourself that this is not going to be your crispy Southern fried American chicken. It’s Moroccan Fried Chicken, so it will be in a tangy sticky sauce that includes flavors of with onion and garlic with cinnamon and cardamom, so don’t expect crispy breaded chicken. The Moroccan Fried Chicken is served with couscous gratin and a fried egg.
Ya Hala Lebanese Brunch plate of Moroccan Fried Chicken served with couscous gratin and a fried egg

Personally, I think the star of this platter is actually the creamy cheesy but fun texturally Couscous Gratin. Having this dish eventually inspired me to make a Israeli cheese couscous which I’ve shared before. They are a great mash up of the luxury of a risotto and a mac and cheese, combining their powers!
Ya Hala Lebanese Brunch plate of Moroccan Fried Chicken served with couscous gratin and a fried egg

You can order this for dessert or just as a sweet starter, but the small brunch plate of Kanefe Bejeben, a sweet cheese pie served with a sesame pita and rose water syrup is definitely unique to Ya Hala by offering this Lebanese dessert. It’s gooey and yet feels like a perfect combo of rich and light. This is especially fine paired with that Turkish Cofee.
"Ya Ya Hala Lebanese Brunch small plate of kanefe bejeben, a sweet cheese pie served with a sesame pita and rose water syrup

To go, consider taking a chocolate halva croissant or za’atar croissant (I went for the latter) for later!
Ya Hala Lebanese Brunch hand-rolled croissants where you have a choice of chocolate halva or za’atar

Have you heard of the Ya Hala brunch before? Have you had a Lebanese Brunch before, which of these food dishes I highlighted would you order? Where is your brunch secret spot?

Filed Under: Food and Drink, Restaurant Review Tagged With: #foodiefriday, Brunch Flight, chocolate halva croissant, Foodie Friday, fried egg, Fried Haloumi and Rainbow Carrots, Houmous Balila, house soujouk, house-smoked lamb bacon, Kanefe Bejeben, Lebanese brunch, Lebanese Country Breakfast, Lebanese sweet cheese pie, Mediterranean brunch, Mimosa flight, Moroccan Fried Chicken, no line brunch, PDX Brunch, Portland brunch, Portland Brunch gem, Portland Brunch secret, potato-mint hash, Rainbow Carrots with Pomegranate Demiglace, Turkish Coffee, Ya Hala, Ya Hala brunch, za’atar croissant

Seafood Sundays – Pizza Party at Teutonic Winery

July 27, 2016 by Pechluck 8 Comments

On the instagram feed of Paul Willenberg, I have long admired and drooled at the pizza creations he has shared. Then, this past Sunday, after 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it’s public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th.

After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th.

I trust Paul’s taste on everything – I first met Paul over beer on a Google Hotspots Brewvana bus tour in 2011, and then was re-introduced to him via Nodoguro when he was their Beverage Director and blew me away with the sake and wine pairings with the continually changing menu but hits it out of the park with the way his pairings compliment or contrast and/or even match the theme. Ask him what to drink, and trust him 100%.

I went with the Clam pie paired with Cameron Winery 2014 Saignee of Pinot Noir and then the Pizza alla Bagna Cauda Fennel paired with Teutonic Alsea Estate Pinot Noir
Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion with Cameron Winery 2014 Saignee of Pinot Noir

There were three different kinds of seafood pizza baked in the very hot Mugnaini wood fired oven offered.

Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion
After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Clam Pie with Local Crème Fraîche, Manila Clams, Domestic Guanciale, Red Onion

Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper
After 10 years of perfecting, the homemade sourdough pizza dough of Paul Willenberg finally made it's public debut for a Seafood Pizza Sunday at Teutonic Winery on July 24th. Here Paul is preparing Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, Butter, Olive Oil, Garlic and Crushed Red Pepper

Shrimp Toast pizza of a Shrimp Mousse with Sesame and Sriracha

And, if you haven’t heard of Teutonic Winery, they made excellent Germanic style wines (I particularly love their wines with Asian foods though their large variety of whites and pinot noirs have a range that can fit any food) while also rocking out to pretty fun music that makes their wine tasting room seem more like a patio party you want to sit and drink and linger at rather than just taste a fancy flight.
Teutonic Wine Company

They are offering Seafood Sundays all summer long – here’s the schedule of the special visiting seafood and wine friend at each.

Their Portland tasting room is located at 3303 SE 20th Ave and Powell with plenty of easy parking and their patio is family and dog friendly. I get there taking the streetcar and only need to walk 6 blocks from the Yellow Line SE 17th Ave & Rhine St MAX Station. On the other 6 days a week they are open which are not Seafood Sunday you can enjoy Scandinavian fare from the food truck The Wild Hunt (same people as Viking Soul Food cart) that is parked there and open Wed-Sat evenings or partake in their other awesome special themed day, Teutonic Winery’s Metal Monday with homemade corn dogs and metal music and $1 off if you wear an accepted metal T-shirt (I mean, how can you not love these guys…).

Which of these 3 pizzas sounds like you? ave you heard of Teutonic Winery before? What would you prefer Seafood Sunday, Metal Monday, or trying Scandinavian fare with their wines?

Filed Under: Food and Drink, Wine Tagged With: Clam Pie with Local Crème Fraîche and Manila Clams and Domestic Guanciale, food and wine, food and wine pairings, German style wines in Oregon, Manila Clam Pizza, Metal Mondays, Oregon Wine, Paul Willenberg, PDX tasting room, PDX Wine, PDX wine tasting room, Pizza alla Bagna Cauda Fennel and Radicchio on a base of blended Sicilian Anchovies, pizza and wine pairings, pizza party, Portland Tasting Room, Portland Wine, Portland Wine Tasting Room, rock and roll wine, Scandinavian food and wine, Seafood Pizza, Seafood Sunday, shrimp toast pizza, Teutonic Tasting Room, Teutonic Wine Company, Teutonic Winery, The Wild Hunt, Urban tasting room, Wine Pairings

Nodoguro Sousaku Dinner: Trip to Nara

July 20, 2016 by Pechluck 4 Comments

If you were fortunate enough to snag a ticket online for one of the Nodoguro Sousaku Dinners in July or September you will probably be experiencing this “Trip to Nara” theme. Nara is a prefecture and also the name of the capital city of the prefecture Nara, which is also famous for being the capital of Japan during the 8th century, making it Japan’s oldest capital city, before the capital was moved to Kyoto. It is also famous for its sika deer that roam Nara Park and which many visitors buy senbai (they even have special deer crackers) to feed these deer that were once considered sacred.

Fortunately at the Nodoguro Sousaku dinner there are no deer there harassing you for a bite of any of your 11 tasting courses, although the presence of deer is still in the atmosphere.

Since my last visit for Supa Hard Core, the official seats they ordered have finally come in! I love how comfortable they are, and don’t miss the purse hooks under the counter ladies!

The decor for now has nods to Nara’s wealth of cultural history and the influence of Chinese elements at that time to fit the theme.

Gold edged paper lanterns offer a look at the additional drinks you can purchase by the glass or as a flight to accompany your dinner. I always get the sake flight. In addition, the lanterns at each setting offer guests an opportunity to write their own haiku.

After being greeted at the door, guests are directed to the lounge where you can order a drink and relax until dinner service, giving you a chance to also mingle with other guests of assemble your dining party. This includes getting a chance to take a look at the Nodoguro book and also the Questlove’s book on food, Somethingtofoodabout that also features Nodoguro.

Here are the 11 courses I enjoyed – the course may be tweaked slightly to fit what is fresh.

Tomato in Dashi. Tomato is grown and found in Nara. At leat that’s what Elena told Ryan, and Ryan told me… whatever, I am not going to turn down tomato and mozzarella in dashi. The little bit of saltiness and tomato sweetness with creamy Italian mozzarella is all good with me.
Trout with Shottsuru. Shottsuru is a very funky intense fish sauce though Ryan mellowed it down a bit so it isn’t so pungent so as to overwhelm the dish.
Yuan Style Lingcod
Peach, Chanterelle, and Walnut. I thought this was one of my favorite dishes with the sweet peach, nutty and earthy mushrooms and walnut, and the creaminess from the tofu you see.
Dengaku Eggplant. Another favorite dish for me for the night with the light non-greasy crispness of the flash fried outside and the creaminess of the inside.
Salmon, Persimmon Leaf, and Corn. The salmon here is marinated in sake and then soaked on cherry wood, and the use of a leaf to wrap the sushi and rice is a way workers in the forest would “wrap” their lunch to go as a bento of sorts and persimmon trees are plentiful in Nara.
Duck Sukiyaki. I am always a fan of duck and of a yolk sauce.
Summer Vegetable Sunomono, aka pickled dish.
Chagayu with Crab and Aburage. Aburage here is the fried tofu, which is cut up and fried crispy almost like vegetarian version of chicharrones. This dish is served with a tea that is poured to make the rice porridge, which is what chagayu means and is a popular healthy and comforting dish specialty in Nara.
Tamago
Togashi with Medicinal Milk. Don’t let the medicinal milk scare you – it’s just coconut cream, and a nod to how coconut is rare and considered healthy and medicinal (and um delicious!). It’s my second favorite dessert that I’ve ever gotten from Nodoguro dinners because this is so unique.