Beer Tasting in Denver: Great Divide, Crooked Stave, First Draft

Today for Travel Tuesday I take you back to my September trip to Denver, Colorado when I was there for for GABF – the Great American Beer Festival. We were there for several days, but only attended one session/day of GABF (I recapped that here). On other days, we explored the rest of the beer scene in Denver. This post will focus on my favorite beer stops within the Denver city limits itself – I will cover our day trip to Boulder and Longmont in another, separate post. These 3 in this post are all within 1 mile of each other.

Denver Brewery: Great Divide

Great Divide Brewing has two locations. We visited both. Their original location is the Ballpark: Brewery & Tap Room with 16 taps of seasonal and year-round brews.
Great Divide, downtown location Great Divide, downtown location

Though the Ballpark taproom is small, the downtown location near Coors Field can’t be beat and it’s small size makes it more intimate and cozy. Right by the bar you can see through the doors to the original beer production area.
Great Divide Tap Room sign outside the location downtown by the baseball field Great Divide Tap Room sign outside the location downtown by the baseball field

I highly recommend getting samplers of everything. Their menu offers some suggestions for flights of beer to create.
Great Divide Tasting Room, their year round beers and suggested sample flights

In addition to the smaller sample size allowing you to taste all their beers, 100% of the proceeds from sample pours are donated to local nonprofits. During our visit, the nonprofits benefiting included the Denver Public Library and Urban Peak (servicing homeless youth).
Sample beer at Great Divide Tasting Room Sample beer at Great Divide Tasting Room

Their new location also open is the RiNo: Barrel Bar & Packaging Wonderland located in the River North aka RiNo neighborhood of Denver and includes the year-round as well as seasonal, Barrel Aged, and limited release offerings. They also offer Crowlers here.
Great Divide Crowlers at the RiNo location

This location is easier to fit groups and has a more hip vibe to it than the more casual ballpark tasting room.
Great Divide RiNo: Barrel Bar & Packaging Wonderland Great Divide RiNo: Barrel Bar & Packaging Wonderland Great Divide RiNo: Barrel Bar & Packaging Wonderland Great Divide RiNo: Barrel Bar & Packaging Wonderland

You are apt to a bit more “Yeti sighting” here in RiNo than the Ballpark location.
Great Divide Brewing tasting room in RiNo Great Divide Brewing tasting room in RiNo

Both locations offer brewery tours.
Great Divide RiNo: Barrel Bar & Packaging Wonderland Great Divide RiNo: Barrel Bar & Packaging Wonderland

Both locations do not offer food, but food trucks can usually be found outside to get a little nourishment. The food truck will vary based on the day. During my visit my friends and I shared a pizza from Basic Kneads Pizza at the Ballpark location, offering wood-fired pizza from their food truck. You can see the flames and them hand tossing the dough to order.
Basic Kneads Pizza, offering wood-fired pizza from their food truck Basic Kneads Pizza, offering wood-fired pizza from their food truck

The 16″ Wise Guy Pizza with Olive Oil, Mozzarella, Sausage, Roasted Onions, and Fresh Rosemary pizza was incredibly delicious and really went well with the beer. At the RiNo location, during our visit a food truck called Amazeballs specializing in baked ball items (chicken balls, beef and ricotta balls, eggplant feta balls, etc) was outside.
Basic Kneads pizza, the 16
Great Divide Brewing Co. Menu, Reviews, Photos, Location and Info - Zomato Great Divide Brewing Co. Menu, Reviews, Photos, Location and Info - Zomato

Denver Brewery: Crooked Stave

First off, I’ll tell you upfront now that Crooked Stave Artisan Beer Project is a brewery that specializes in beers aged in brett and sour beers. Located in a building called The Source, the tasting room is one of multiple food and drink artisan businesses including cheese, wine, and located in the shared market space inside this renovated brick warehouse in Denver’s River North District. The Source is located only a block down the street from Great Divide’s RiNo tasting room.
Denver's RiNo The Source building Denver's RiNo The Source building Denver's RiNo The Source building
This taproom offers 20 some taps of their beers that are bravely experimental and unapologetic in their funkyness and tartness (not all are sour, a few can be subtle Belgian styles as well).
Crooked Stave tasting room, located in Denver's RiNo in The Source building Crooked Stave tasting room, located in Denver's RiNo in The Source building Crooked Stave tasting room, located in Denver's RiNo in The Source building

For instance, we tried a special one off collaboration with Hawkshead Brewery in the UK, a Key Lime Tau (2π) which is mixed fermentation ale aged in oak with lactose, fresh lime peel and fresh lemongrass, which I loved. Another beer was Colorado Wild Sage, an artisanal saison with sage.
Crooked

Another beer were various versions of Sin Frontera, including bourbon barrel, cerveza aged in sherry barrels, aged in whiskey barrels with cherries – it was fun tasting the flight and trying to detect/recall which one is which one.
Sin Frontera from Crooked Stave Brewing

Again, I recommend getting sample pours so you can try many. The Crooked Stave tasting room doesn’t serve food, but you can easily wander a few yards outside to its neighbors within The Source building for a bite.
Samplers of Crooked Stave Brett and sour beers Samplers of Crooked Stave Brett and sour beers
Crooked Stave Menu, Reviews, Photos, Location and Info - Zomato

Denver Pour Your Own Adventure: First Draft

Located only a mile away from RiNo and Crooked Stave’s tasting room, First Draft is a unique beer bar. You see, here you can pour your own beer – and you only have to pay by the ounce.
First Draft in Denver, Colorado First Draft in Denver, Colorado

When you first enter, you are asked to show ID and also a credit card to hold your charges. This then nets you a special wristband.
First Draft in Denver, Colorado you put down a credit card and get a wristband in order to track your pours at this pour your own and pay only by the ounce beer bar First Draft in Denver, Colorado you put down a credit card and get a wristband in order to track your pours at this pour your own and pay only by the ounce beer bar

You pick the kind of glass you would like to use.
First Draft in Denver, Colorado - select your own glassware as you see fit

You can then walk up to any of the 40 some taps (mostly beer, but also some are ciders or wine) and tap your wristband to the screen of any tap activate the green light that means you can now pour.
"At First Draft in Denver, Colorado

Then you pour however much you desire- be it a full glass, half a glass, even just a few ounces of sample. I poured just a few ounces of several beers that were more on the expensive side, like The Bruery Smoking Wood (usually found only in bottles, and is a delicious Imperial Smoked Porter at 10% ABV) at $1 per ounce as well as normal priced side like Bell’s Brewery Coffee Moustache at $0.60 per ounce.
Pour however little or much beer you'd like for yourself at First Draft in Denver, Colorado Pour however little or much beer you'd like for yourself at First Draft in Denver, Colorado

After you finish your pour, you are given a readout of how much you poured and your current total. Before you pour, you can also touch the screen to get more details on the beer before you select it beyond the initial brewery name, name of beer, type of beer style, ABV, IBU, and cost that is displayed by default on the screen for each tap.
First Draft in Denver, Colorado First Draft in Denver, Colorado

The high ceilings of the main room, a patio outside, as well as a balcony area seating overlooking the tap stations make the beer bar seem airy and never too packed even though there may be quite a gathering of people reading the taps depending on when groups enter.

They do serve a few snacks of food including cheese plates, charcuterie plates, and snacky things such as grilled shishitos, pretzels, fries, fritters, as well as more substantial sandwiches such as burgers, fried chicken sandwiches, brisket grilled cheese, or churros. One of the best ideas they have is you can get a little ice cream in a glass that you can then pour your beer over for your own craft beer float!
Pour however little or much beer you'd like for yourself at First Draft in Denver, Colorado Pour however little or much beer you'd like for yourself at First Draft in Denver, Colorado

So for a unique experience in beer travel and beer drinking, and the chance to try a lot of beers for a super affordable price as long as you carefully control your pours, I definitely recommend First Draft!
Pour however little or much beer you'd like for yourself at First Draft in Denver, Colorado

First Draft Menu, Reviews, Photos, Location and Info - Zomato

Have you been beer tasting in Denver and visited any of these beer locations? What beer tasting rooms in Denver have you visited? Have you been to the RiNo area of Denver? What do you think of First Draft’s concept (it wouldn’t fly in Oregon because of OLCC regulations sadly)?

I’ll still pick Portland as the winningest beercation city in the US though. 🙂

__

Visiting Denver for Beer Vacation / Beercation and GABF in September 2015

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Food Should Taste Good chips with Mexican Street Corn Dip recipe

I had the opportunity to attend a Food Should Taste Good event in late summer. I’m familiar with the Food Should Taste Good chips, as I have often grabbed a bag for gatherings at my house because I know they are tasty and are certified gluten free and kosher and non-GMO.

Their Multi-grain tortilla chips, with stone ground corn, brown rice flour, flax seeds, sesame seeds, sunflower seeds, and quinoa are all natural, low sodium, cholesterol free, and go to with a wide variety of cheeses or meats and I like their slightly nutty flavor.

Thanks to this event, I was also able to sample many new to me flavors, and was introduced to more sophisticated ways to serve these healthy and good for you snacks. Food Should Taste Good partnered with The Eastburn as well as blog Manmade DIY who pointed out other great products to upgrade your bbq.
Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips, and Blueberry Avocado Salmon Mousse and also Grilled Portobello with Mango Salsa accompany Food Should Taste Good The Works! Tortilla chips

For instance, consider

  • Blueberry Avocado Salmon Mousse to accompany Food Should Taste Good The Works! Tortilla chips. The Works! has includes poppy seeds, caraway seeds, onion and garlic remiscent of an everything bagel.
    Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Blueberry Avocado Salmon Mousse by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • For a vegan pairing, there was a Grilled Portobello with Mango Salsa that went with those same The Works! Tortilla chips
    Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips Grilled Portobello with Mango Salsa by Eastburn to accompany Food Should Taste Good The Works! Tortilla chips
  • A favorite for many of us were the Fried Goat Cheese and Mango Fritters served with the Food Should Taste Good Blue Corn chips
    Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips Fried Goat Cheese and Mango Fritters by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • I loved the visual presentation of the Avocado and Pear Salad topped with Sliced Radish on the Blue Corn chips
    Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips Avocado and Pear Salad topped with Sliced Radish by Eastburn to accompany Food Should Taste Good Blue Corn chips
  • Another hit were the Fire Roasted Tomato and Poblano Dip with Grilled Shrimp on Multigrain Chips
    Fire Roasted Tomato and Poblano Dip with Grilled Shrimp by EastBurn paired with some Food Should Taste Good The Works! Multigrain Chips

However, there’s possibilities beyond chips with toppings as appetizers. They can be part of the main meal too, such as

  • Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip served with Multigrain Chips
    Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips Roasted Grape and Brie Grilled Cheese with Strawberry Apple Dip by Eastburn paired with some Food Should Taste Good Multigrain Chips
  • Sliders served with a side of Sweet Potato Chips: either go carnivore with Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers or vegan with BBQ Tofu Slider with Fig Compote!
    Sliders served with a side of Food Should Taste GoodSweet Potato Chips are a way to use these healthy gluten free chips as part of the main meal Eastburn Beef Sliders with Pluot, Goat Cheese, and Fire Roasted Peppers BBQ Tofu Slider with Fig Compote by EastBurn

I had never visited the website before, and had no idea they had a mouthwatering Crunch Feed and a Recipes area with all sorts of pairing and recipe suggestions for healthy yet fun snacks and party food.

I was first drawn to this recipe for a Mexican Street Corn Dip. With its use of corn it is perfect for late summer and fall entertaining.

Mexican Street Corn Dip Recipe

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I made a few adjustments in that I wanted to make it a little healthier by using olive oil instead of butter and made sure to really brown my corn. Then I turned up the heat by using Thai Chili peppers and stronger chili seasoning. The recipe is originally by Justine of Cooking and Beer, courtesy of the Food Should Taste Good website.
Ingredients:

  • 8 ounces of softened tofu or light cream cheese
  • 3 tablespoons olive oil mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of chipotle chili pepper (plus extra for garnish)
  • salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 3 cups corn kernels, either cut from the cob or thawed if previously frozen
  • 3 Thai chili peppers, finely chopped (or use 1-2 jalapenos)
  • 3 sliced green onions (2 in the dip, and 1 for garnish)
  • 1/2 cup cotija cheese (plus extra for garnish)
  • 1 bag of Food Should Taste Good Blue Corn tortilla chips

Directions:

  1. In a large mixing bowl, add the 8 ounces of softened cream cheese, 3 tablespoons mayo, 1 teaspoon of cumin, 1/2 teaspoon of chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
    Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn Mexican Street Corn Dip recipe- making the creamy sauce before adding the corn
  2. In a large skillet, heat the olive oil over over medium heat. When melted, now add your 3 cups of corn kernals and finely diced Thai chili peppers (or jalapenos). Don’t stir right away – let the heat sear and brown the corn a bit first, and then turn the corn so brown on the other side. This might take 4-6 minutes on each side. Then, remove from heat and add to your mixing bowl with the cream cheese and sour cream mixture. Stir to combine so all the cream mix is distributed evenly.
    For my version of this Mexican Corn Dip recipe, make sure you char the corn by being patient before stirring After charring your corn slighly, continue with the Mexican corn dip by combining it with the creamy sauce you made earlier
  3. Add 2 sliced green onions and crumble in small pieces your 1/2 cup cotija cheese. Mix, and now pour everything into your serving bowl. Garnish with additional chili powder, green onions and cotija cheese.
  4. Enjoy immediately with your Food Should Taste Good Blue Corn tortilla chips.
    Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

I really like that these blue corn chips add a different color instead of traditional yellow or white corn.

Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO Mexican Street Corn Dip recipe served with Food Should Taste Good Blue Corn, all natural, gluten free, and non GMO

Have you ever had or seen these chips before? Which type of chip or combo with the chip sounds most intriguing to you?

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Book Review of Yes Chef by Marcus Samuelsson

For October the book club selected reading is Yes, Chef: A Memoir by Marcus Samuelsson and Veronica Chambers (chosen by Amanda of Omar Niode Foundation).

I found this Chef memoir surprisingly different in that Marcus from the start had such a unique perspective. His journey starts with the circumstances of becoming an orphan in Ethiopia to his adoption and warmth of his family in Sweden to his journey in joining the culinary kitchen world through Europe and then his immigration to the US via his entry point of New York City.

His viewpoint is different from other chefs in that he doesn’t come off as a work hard party hard type of person, even as a young man. He does hang out with friends and there are mistakes –  including life changing ones. He humbly works hard –  he’s extremely driven all his life to strive to be the best – and pays his dues as he learns and strives. You often will find yourself more frustrated for some of what he goes through in obstacles then it seems he does  –  from the screaming chefs above him to paying his life savings to own his name again.

His start as an aspiring athlete in his youth keeps him off of drugs and gives him an incredible discipline and ethic I don’t often see in Chef memoir –  maybe because he can remember more clearly than others. At the same time, Marcus has always during his life been aware of his outsider status –  both railing against it and discrimination against his skin while also accepting and embracing it.

Marcus is great in particular in being able to step outside a situation to see the why behind the actions of people, good and bad. As he travels and explores new cities and new kitchens, he is always observant of the patterns and connections.  He does talk about food, but even more so he shows how food is a connector to all people and it echoes his own desires to communicate himself and cultures of people through the food he creates.


My only minus is that the book seemed to putter out at the end –  maybe the events are too recent and fresh to have gotten as much reflection as earlier in the book. He spends a lot more detail about people from his earlier days than those in his current such as the surprising lack of story of falling in love with his wife versus during kitchen peers during his apprenticeships in his youth.

But overall, my book review of Yes Chef cam be summarized as that his stories of his struggles and efforts –  the journey to success when he became his own man after Top Chef and opened his own restaurant –  are a worthwhile stories to know about finding your place in the world and perseverance.

If you are interested in the online book club the Kitchen Reader, the gist of our casual club is there is a new book selected for every month, each book is related to food, and members write a review on their blog during the last week of that month.

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Nodoguro Harajuku Theme

I’ve written about Nodoguro themed dinners and also Noduguro Hard Core Sushi Omakase before, and I won’t retread the old material of my love and devotion to their depth of flavor layering, beautiful artful presentation, thoughtful construction of textures and how it works with the theme and as a progression of dishes, how every new theme (every month and a half or so it changes) is a shift in the restaurant decor that transforms it in new creative ways every time.

Instead, let’s go straight to dinner. As always, there was a printed menu at each place setting for me to add to my Nodoguro menu collection – this one was printed on both sides with the courses listings one one side and a little Harajuku illustration on the other
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku

I was fortunate enough that for this dinner, I also got to be reunited with the Three Hungry Broads, and sat next to Mike the Firefighter. We had an amazing time all together chatting and eating, and I also enjoyed meeting the Latino sisters + brother group to my left who were also super fun. Never feel like you can’t come enjoy Nodoguro without a partner – go ahead and come solo, you’ll have a good time meeting new food friends!
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku

OK, I lied, let’s check out the new decor first before the food.
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku

The theme for this visit was Harajuku, which is a neighborhood in Tokyo known for fashion and being a gathering place for urban Tokyo youths from their teens to 20s and the hip culture and trends they embody.
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku

On the counter between where we ate and where the chefs plated food were a few set up scenes with fashion dolls with big blinky eyes and posed onstage, at a pink piano, or with the backdrop of their fabulous apartment.
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme HarajukuNodoguro Dinner in October 2015, theme Harajuku  Nodoguro Dinner in October 2015, theme Harajuku

I loved this idea where the Nodoguro staff dressed up and took a fashion photoshoot on the streets of Hawthorne right by this pop-up restaurant (currently next to Pastaworks until January 2016 – not sure if they will keep the space or move when Pastaworks closes at that time). Each photo really did look like it was lifted from an Asian fashion magazine.
Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme Harajuku

Ok, now dinner.

Course 1: Sea Bream with Citrus and Wasabi

I always enjoy having a clean, fresh start of sashimi to dinner. As for the sake pairings, the first of the flight was actually the Johan Vineyards Pinot Noir Petillant Naturel 2014, a naturally sparkling rose that I drank before I even took a picture of its beautiful strawberry colors (I’ve had it before though at the Hardcore Sushi Omakase dinner).

Sea Bream with Citrus and Wasabi

Course 2: Ankimo and Ground Cherry

Recently, Portland Monthly listed Nodoguro as the 2015 Restaurant of the Year, and described Mark Wooten pictured here helping to plate this dish as “house farmer has a Mad Max haircut and GQ looks”. Also helping to plate is quiet and intense Colin Yoshimoto.
Plating a Nodoguro course is Mark Wooten, house farmer has a Mad Max haircut and GQ looks Nodoguro plating here assisted by Mark Wooten and Colin Yoshimoto "Also

And the silky mouth melting foie gras of the sea, ankimo (monkfish liver) combined with the other secret/not so secret treasure of ground cherry and the fun pop of that roe. I thought this was great with the Ohyama (Big Mountain) Tokubetsu Junmai Sake that offered a bit of sweetness, a bit of grain, floral, and dryness to add more layers of flavor to this course. Another sake that is just too easy too drink and enjoy.

Ankimo and Ground Cherry

Course 3: Curry Mackerel Sunomono

Chef Ryan made the curry vinegar here and I was thrilled to see such a hefty seafood in the sunomono (more acidic salad course) this dinner with the cured then grilled mackerel. Curry dishes are a common regular Japanese food that is very affordable and hearty.

Curry Mackerel Sunomono Curry Mackerel Sunomono

Course 4: Winter Squash Chanko Cup

Chankonabe is usually a huge hearty one pot stew – think HUGE pots – served to sumo wrestlers as part of their weight gaining diet, and is served in restaurants sometimes operated by retired sumo wrestlers. The more senior wrestlers eat first at the table, and then the next rank down, and next rank etc down to the juniors so I guess this mini version would be what’s left for us from the original giants.

Winter Squash Chanko Cup Winter Squash Chanko Cup

Course 5: Banana Fish with Walnut

With the dehydrated bananas and fish and walnuts I wondered how this was going to work out, but it was fun – fresh and a little sweet that reminded me a bit of the feeling of hope and youth and being a good kinda nutty different that is in Harajuku among the people who hang there. The dish was working well both as an homage to the now defunct Japanese Fashion Brand Banana Fish and it’s creative spirit.
Banana Fish with Walnut Banana Fish with Walnut

Course 6: Yum Yum Yummy Pork

This dish is a reinterpretation of a gyoza – in Harajuku you can find Harajuku Gyoza, a restaurant devoted completely and totally to only serving Japanese dumplings (usually they are pork). Ryan has ditched the dough outside to let the skin shine for crispness instead and focus on the rich pork belly in the slightly sweet sticky sauce.
Yum Yum Yummy Pork Yum Yum Yummy Pork

I don’t recall exactly when the Shirataki Junmai Ginjo Jozen Mizunogotoshi was poured, but the mildly floral and fruity sake was gone pretty quick and is so light that anyone would enjoy it. I think I complained to Mike that I needed a second of it. And third.

Course 7: Takoyaki with Tomato and Avocado

Another one of my favorites for the evening was this fun and bright Takoyaki with Tomato and Avocado and that delicate coriander flower inspired by takoyaki, a street food version of Octopus Balls without the batter and brightened in flavors.
Takoyaki with Tomato and Avocado Takoyaki with Tomato and Avocado

Course 8: Moshi Moshi Box Bento with Futomaki, pickles and matsutake

There’s always a rice course, and here it is in the form for this dinner of futomaki rolls with delicate buttery matsutake mushrooms on one end and homemade pickled veggies from Phantom Rabbit Farm on the other.
Moshi Moshi Box Bento with Futomaki, pickles and matsutake Moshi Moshi Box Bento with Futomaki, pickles and matsutake

Course 9: Eggs & Things Omelet

The tamago, sweet and light and with all those little layers pressed in, is the sign it’s time to end the meal with dessert and tea approaching…
Eggs & Things Omelet Eggs & Things Omelet

Course 10: Toasted Corn Crepe and Apricot Cream, Tea

An interpreted twist on the crepes you get at stands in Harajuku filled with fruit and cream and sometimes a whole slice of cheesecake. I had no idea this flavor combination of Corn and Apricot could and would work. That’s why I love coming back, to see the new little food adventures I may experience with combinations in entirely new ways that work by the geniuses here.

And soybean flour us a truly underappreciated underused topping for ice cream –  it adds a roasty flavor and contrast of dry texture to a frozen cold dessert that’s marvelous. Here, it does double duty to be a nod to the thin crepe that usually wraps the Japanese creme cone dessert.

My sake here, the Tsukasabotan Yamayuzu Shibori, is perhaps maybe my third such little cup of what Ryan called the sake version Mike’s Hard Lemonade upgraded, but I’ll give it more class and say like a limoncello with such strong Meyer lemon notes that the 5 of us (Broads, Mike and I) indulged in with lots of laughs.

Toasted Corn Crepe and Apricot Cream Toasted Corn Crepe and Apricot Cream

Thanks for another fabulous dinner Nodoguro!
Tea at Nodoguro with a Harajuku friend Nodoguro Dinner in October 2015, theme Harajuku

The themed dinners can be reserved by purchasing prepaid dinner tickets at NodoguroPDX for $85 for 9 courses plus tea service which does not include gratuity and beverages (you can pay via cash or credit card via Square reader there).

Which course do you think most interests you? What do you think of how Elena brought the Harajuku theme to life in the Nodoguro pop up space?

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Review of Relish: My Life in the Kitchen by Lucy Knisley

A while ago, I was finally able to pick up the book Relish: My Life in the Kitchen: Lucy Knisley from the Multnomah County Library, as suggested by my book club with a focus on food, The Kitchen Reader. This book is more unique of the food memoirs we have read because it is a graphic novel. Yes, that means every page was picture cartoons just like a super thick comic book!
Cover of Lucy Knisley's Relish: My Life In The Kitchen

Published in April 2013, this book is about 12 chapters detailing various memories in author Lucy’s life so far and always alongside her vivid food memories. Each chapter also includes a recipe which is illustrated in showing the ingredients and steps. Each chapter is only  a handful of pages although each page is often chock full of drawn details in a panel here or there.

  1. The Kid In the Kitchen – how Lucy’s childhood from birth has been surrounded by food thanks to her foodie family. Recipe: The Dent Family Patented Marinated Lamb (from her maternal grandfather).
  2. Country House City Mouse – her transition as a seven year old to living in the country from Manhattan to upstate New York when her mother divorced Recipe: Mom’s Pesto
  3. Tough Cookie – how cookies were the first thing she made and are a comfort Recipe: The Best Chocolate Chip Cookies
    Cookie Recipe illustration from Lucy Knisley's Relish My Life In the Kitchen
  4. Junk – how despite her parents gourmet view, she loves and supports indulging in junk food Recipe: Carbonara
  5. Getting Ours – A vacation to Mexico with her mom, mom’s best friend, and childhood friend Drew and how they both grew up in different ways during that trip and also discovered so much local food Recipe: Huevos Rancheros
    Huevos Ranchos exploded view by Lucy Knisley in Relish: My Life In The Kitchen
  6. The Craver – how Lucy and her mother both have cravings Recipe: The Way Mom Makes Mushrooms (sauteed!)
  7. On Foreign Soy- how traveling to Japan with her mother opened her eyes through food Recipe: How To Make Sushi Rolls
    A step from how to make sushi rolls from Relish, by Lucy Knisley
  8. The Apple Doesn’t Fall Far From the Cheese – How her mother worked with cheese and other food jobs and how it influenced Lucy Recipe: Cheese Cheat Sheet
  9. Recapturing Croissants – Lucy’s college summer trip and how a croissant in Venice made a strong memory Recipe: Sangria (because making croissants is too much work – and she admits she gets them premade from the can!)
    Relish, by Lucy Knisley
  10. Dining with Zeus and Demeter – the difference between her relationship with her father and food and her mother and food Recipe: Summer Pickle Recipe
  11. When Bad Food Happens to Good People – retelling of the worst thing she ever ate but how the food itself is only part of the experience Recipe: Shepard (Fairey) Pie, a vegetarian shepherds’ pie
  12. Molecular Goodbye – Lucy says goodbye to Chicago where she went to school and stayed and returns home to New York, but not before observing the kitchens of Alinea Recipe: ok, none here but in the afterward she includes photos of her family from her research, and in the forward she has a illustrated recipe for Spice Tea

My general review of Relish: My Life in the Kitchen is that I enjoyed the graphic novel. Similar to me, Lucy has a great love of food but in a casual, cheerful way that appreciates great food while also being very open and humorous in sharing details of her memories and being able to see the perspective of others in her story.  Lucy, and the people she includes in her stories, all seem charming and she clearly has great affection for not only food, but everyone who has helped contribute to all her life experiences.

Each chapter is short, like a story being told at a table during a shared meal, so you can digest a couple in a sitting making this a great choice to read while commuting. Though it might make you crave certain foods with her vivid descriptions and enthusiasm in her book.
Lucy Knisley illustration of a croissant from Relish: My Life In The Kitchen

Lucy has several other graphic novels available:

  • French Milk focuses on a trip in her early 20s with her mother to France published October 2008
  • An Age of License, a travelogue of eating and cats as Lucy travels was published Sept 2014
  • Displacement is her most recent book from Feb 2015 and covers traveling with her grandmother on a cruise
  • An upcoming book to be published early 2016 is Something New bringing together her fun and charming perspective, love of food, and wedding planning.

If you are interested in the online book club the Kitchen Reader, the gist of our casual club is there is a new book selected for every month, each book is related to food, and members write a review on their blog during the last week of that month. The November book is the classic The Art of Simple Food by Alice Waters.

Would you read a foodie graphic novel memoir? What is one of your strongest food memories?

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