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Ken’s Artisan Pizza Cocktails Menu

October 7, 2016 by Pechluck 3 Comments

During the first week of September, Ken’s Artisan Pizza launched a new Italian cocktail program at this neighborhood stalwart of high quality pizzas in a family friendly and date worthy den of among the top 5 doughs in Portland. Ken’s Artisan Pizza also celebrated it’s 10 year anniversary since opening in 2006, and just like then, there are still lines now for that legendary perfect balance of crispy but chewy, simple but full of flavor toppings that compliment and never overwhelm in ratio to dough, sauce, and cheese. They know their pizzas, and until now, they’ve been paired with beers and wines. Now at 10, it seems Ken’s is ready for a little hard liquor. Here’s a closer look at the new Ken’s Artisan Pizza Cocktails Menu.
Inside of Ken's Artisan Pizza- The tables and bar were crafted from old growth Douglas fir that was once part of The Big Dipper roller coaster at Jantzen Beach (1923-1970) Ken's Artisan Pizza, 12
The tables and bar inside were crafted from old growth Douglas fir that was once part of The Big Dipper roller coaster at Jantzen Beach (1923-1970). You can see photos of it in the back by the restrooms!

When I say a little hard liquor, I mean that literally- the bar program at Ken’s is very curated and limited in order to keep everyone satisfied with service pace, which is smart and conscientious of them. There are 6 cocktails as part of cocktail offerings and half of them are takes on a Negroni. These are what I enjoyed on my visit, but I expect there will be some rotation of some of the beverages for the season. They were priced from $7-$10.

For something light and refreshing, there’s the Aperol Spritz with Aperol, Sparkling Wine, and orange wheel.

Their Negroni with Aria Gin, Cocchi Torino, Campari, and orange skin is the ultimate classic sipper but is perfect to balance out the richness of cheesy pizza.

An interesting twist on the classic Negroni is their White Negroni with Aria Gin, Suze Bitter, Dolin Blanc, and lemon skin, offering a slightly more brighter acidicity of citrus then the slight bitterness with citrus you get with orange skin.

Negorni Sbagliato with Meletti 1870 bitter, Cinzano Sweet, Sparkling Wine, and orange wheel is the final Negroni variation that adds extra effervescene and celebration with that sparkling wine, here pictured with a slice of Cherry Tomato Pancetta Bomb with chopped garlic, mozzarella di bufula, and pecorino romano and the other with a whole pie of the Summer Pesto Pizza with zucchini, cherry tomatoes, hazelnut pesto, mozzarella, pecorino romano
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the Cherry Tomato Pancetta Bomb with chopped garlic, mozzarella di bufula, and pecorino romano along with the cocktail Negorni Sbagliato with Meletti 1870 bitter, Cinzano Sweet, Sparkling Wine, orange wheel

I didn’t catch a photo of it (the distraction of good eats, drinks, and company alas), but there’s also a classic Americano with Carpano Antica, soda water, and orange slice as an option.

As for me, I’m at heart a whiskey girl (whether it’s barrel aged in whiskey barrels beer, neat, or in a cocktail), so my favorite of the six was Ken’s Old Fashioned with Evan Williams, Ramazotti Amaro, demerara sugar, Angostura bitters, and orange skin. I loved it with my favorite pizza of Ken’s, the very seasonal while the corn is sweet Fresh Corn Pizza with corn, mozzarella, ricota salata, smoked pickled jalapenos, scallions. The hint of smokiness with the heat of those jalapenos with this cocktail are damn perfect.
Ken's Artisan Pizza offers 6 cocktails now as part of their limited, curated cocktail offerings. This is the Ken's Old Fashioned with Evan Williams, Ramazotti Amaro, demerara sugar, Angostura bitters, and orange skin Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the seasonal Fresh corn with corn, mozzarella, ricota salata, smoked pickled jalapenos, scallions and the Ken's Old Fashioned with Evan Williams, Ramazotti Amaro, demerara sugar, Angostura bitters, and orange skin

Let me finish with just some evidence of why if you haven’t been to Ken’s yet, you should. Yes, there’s a line (more reasonable if you come earlier so you can be in the first seating when they open – that’s what I do). If you’re not into cocktails don’t forget Ken’s still continues to offer 4 beers on tap, and a 100-bottle wine list with a selection of local Pacific Northwest as well as French, Italian and Spanish wines, with 15 – 20 options by the glass available.

Most importantly, here are examples of the 12 inch thin crust perfections you will be able to enjoy… these are usually around the $13-$18 dollar range, with the meat heavy ones being the more pricey and most hovering around $15. The Summer Pesto and Corn are example seasonals that rotate and were on the menu when I visited in early September.

Pomodoro Royale with tomato sauce, basil, evoo, Pecorino Romano, enjoyed here with the Aperol Spritz (with Aperol, Sparkling Wine, orange wheel) as I liked how the sparkling lightness went with the simplicity of this pizza
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the Pomodoro Royale with tomato sauce, basil, evoo, Pecorino Romano, enjoyed here with the Aperol Spritz (with Aperol, Sparkling Wine, orange wheel)

Margherita with tomato sauce, mozzarella, and basil
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the classic Margherita with tomato sauce, mozzarella, and basil

Cherry Tomato Pancetta Bomb pizza with chopped garlic, mozzarella di bufula, and pecorino romano
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the Cherry Tomato Pancetta Bomb with chopped garlic, mozzarella di bufula, and pecorino romano, enjoyed here with the Aperol Spritz (with Aperol, Sparkling Wine, orange wheel) and White Negroni (with Aria Gin, Suze Bitter, Dolin Blanc, and lemon skin)

Summer Pesto Pizza with zucchini, cherry tomatoes, hazelnut pesto, mozzarella, pecorino romano
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the Summer Pesto with zucchini, cherry tomatoes, hazelnut pesto, mozzarella, pecorino romano

The Beautiful Pig with local pork beef salami made with chianti, tomato sauce, basil, and mozzarella
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is The Beautiful Pig with local pork beef salami made with chianti, tomato sauce, basil, and mozzarella

As stated earlier, IMHO the genius combination of sweet and spicy with corn and smoked pickled jalapeno is the all star win of all the pies for me.
Ken's Artisan Pizza, 12 inch thin crust perfection, this one is the seasonal Fresh corn with corn, mozzarella, ricota salata, smoked pickled jalapenos, scallions and the Ken's Old Fashioned with Evan Williams, Ramazotti Amaro, demerara sugar, Angostura bitters, and orange skin

Confession! I will admit one thing- I’ve never had dessert at Ken’s, and the only appetizer has been their wood roasted vegetables. Instead, I always over order pizza because I can always take it home, and then I go down 2 blocks to Cheese & Crack for some soft serve. But you can see why I’d focus on pizzas over everything on the menu, wouldn’t you?

What about you? What is your stalwart pizza place? Have you been to Ken’s Artisan Pizza? Which of these pizzas and/or cocktails sounds right up your alley?

Ken's Artisan Pizza, 12 inch thin crust perfection, this one is a classic Margherita with tomato sauce, mozzarella, and basil and the Ken's Old Fashioned with Evan Williams, Ramazotti Amaro, demerara sugar, Angostura bitters, and orange skin

Disclosure: I attended a complimentary media dinner where I was able to share and sample all of the beverages and pizzas shown, but I will always provide my honest opinion and assessment of all products and experiences I may be given. I was already a fan of Ken’s Artisan Pizza before this meal and continue to be so – this opportunity just gave me a chance to try more than I would normally be able to order, although I’d certainly want to order all of these! The views and opinions expressed in this blog are entirely my own.

Filed Under: Cocktails, Food and Drink, Restaurant Review, Sponsored Post Tagged With: Americano with Carpano Antica, Aperol Spritz with Aperol and Sparkling Wine, Campari, Cherry Tomato Pancetta Bomb, Cherry Tomato Pancetta Bomb pizza, Classic Negroni with Aria Gin, Cocchi Torino, cocktails, Corn pizza with smoked pickled jalapenos, craft cocktails, Fresh Corn pizza, hazelnut pesto pizza, Ken's Artisan Pizza, Margherita pizza, Negorni Sbagliato, Negroni, Negroni with Aria Gin, Negroni with Meletti 1870 bitter and Cinzano Sweet and Sparkling Wine, orange skin, orange wheel, PDX Cocktails, Pomodoro Royale, portland cocktails, Summer Pesto Pizza, The Beautiful Pig Pizza, The Beautiful Pig pizza with local pork beef salami made with chianti, White Negroni

Feast PDX 2016 Go Get You Some Picnic

September 30, 2016 by Pechluck 7 Comments

I attended my first smaller Feast PDX event (not yet then dubbed Fun Sized) last year at the Aaron Franklin BBQ event. This year, Feast Portland added even more Fun Sized events, and I’m glad they did – I hope they add even more next year. For Feast PDX 2016, Go Get You Some Picnic was the Fun Sized event I attended.

Unlike the big marquee events, these smaller events have a more laid back feel where you have less variety of chefs and food, but the plates are still enough for a meal (the plates each of the Chefs make are a bit bigger). As a guest you have room to sit and eat after getting your food from the booths or barrels to stand and eat cocktail party style, so no need to worry about juggling your food and drink unlike the marquee walk around events. Feast PDX 2016 Go Get You Some Picnic

There’s still a short time as a guest needed though on visiting booths collecting food, it isn’t served to you like at a Dinner Series event so you are still responsible for fetching it yourself in the order you want like at the Marquee walk around events. But at the Fun Sized Events mean you are only sharing the Chefs with 200 others (and they are not slammed with like 1000 people like the big events), so lines if any are short and fast generally just at the beginning when they let everyone in.

Since the chefs are in tents instead of behind in a kitchen like in the Dinner Series, you can also very easily talk to them after eating and everyone has gotten their food. Unlike a Dinner Series though each of the Chefs does not do a mini speech telling you the story behind the dish they decided to offer.

So now here’s a look at my food! The theme was Southern-style picnic featuring fried chicken and sides from

Tommy Habetz of Bunk Sandwiches and Pizza Jerk chicken was Korean Fried Chicken with apples, kimchee, and Willapa Hills Big Boy Blue Side
Gabriel Rucker of Le Pigeon and Little Bird gave us a French Indian take with his Hot chicken with vaudovan seasonings (and white bread and pickles) along with Salad Sauce and Tequila watermelon salad with sesame cucumber and jalapeno
Maya Lovelace of pop-up and already well loved by me for Mae PDX (which I’ve enjoyed and written about previously) brought a perfect piece of the chicken via Lard fried chicken wing accompanied by a sorghum butter and country ham biscuit and after-church broccoli salad. Loooove.
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Bostonian Matt Jennings of Townsman brought Chicken Fried Pigtails, Hot Sauce, Stinky Chow Chow, as well as a side (thank god, because 2 of the 3 chicken dishes and his chicken fried pig tails were all adding up to a lot of heat so I needed a break now and then) of Three Bean Salad to the picnic.
Annie Portlock of Annie Pies with 3 Mini-Pies
- Honey Lime Coconut Pie – honey shortbread, honey lime coconut cream, whip, toasted coconut, lime zest, I loved how tart these were!
- S’mores Pie – scratch graham, chocolate ganache, toasted marshmallow – these were my favorite of the 3
- Peach Julep Pie – gingersnap crust, minty peach filling, Kentucky bourbon white chocolate mousse
More dessert via a surprise appearance of Mika Paredes of Girls Club (ok, not too surprising as I just saw the three of them at my recent Plate & Pitchfork dinner and they are all friends, and I was stoked to see her even though she wasn’t on the Chef roster for the event) and she wowed everyone with Ambrosia salad Vietnamese “Che” style
More dessert thanks to Tillamook offering three flavor scoops of Oregon Marionberry Cheesecake Frozen Custard, Stumptown Cold Brew Extra Creamy Ice Cream, and Tcho Double Dark Chocolate Farmstyle Gelato
Drinks from the Union Wine Co, Widmer Brothers Brewing, and Stumptown Coffee Roasters.

The event was so relaxing I had time to gather all the savory dishes at once so I could just sit down and eat all at once without having to get back up (great because several of these dishes were extremely messy with sauces; don’t know where they hid all the napkins and towels, but I was glad as part of my usual Feast supplies I always carry extra paper towels in my bag!) until my dessert round, and I got those all together as well!

Desserts by Annie's Pies, Tillamook, and Mika Paredes of Girls Club at Feast PDX Go Get You Some Picnic washed down by some Union Wine Co sparkling wine

When the Feast tickets for 2017 go on sale in the spring, I highly recommend checking out the list of Fun Sized Events. It’s a perfect event in that it is a mashup of a theme with multiple chefs including out of town chefs and getting to try multiple perspectives of that theme from the different chefs, but also casual and laid back so you can enjoy the experience and relax while eating rather then being in a big crowd at the bigger events. Did I mention the sitting to eat and drink enough yet?

Since you serve yourself you will be able to try everything within generally an hour or so, versus the longer 4 hour Dinner Series which have formal courses or the Marquee Events that just have more food and chefs to cover. The trade off is less variety of bites and less chefs than a Marquee event, and unlike the Dinner Series but like the big events you still have to visit booths and have minor lines as you pick up your own dishes.

But if the theme is one you are interested in or you really want to meet or try the food of the participating Chef, a Fun Sized Event would be a great compromise with the intimacy of a Dinner Series event and with the fun of a choose your own Feast adventure.

Save the date for Feast Portland 2017, scheduled for September 14 – 17 2017. Feast will be posting the schedule next spring which is when tickets go on sale, and many will sell out within just a few hours or within a few days so stay tuned to their newsletter and on their social media for on-going Feast updates.
Disclosure: I was granted a Blogger Pass for Feast Portland 2016 for blog post and social media coverage but I am not otherwise being compensated. Even before I was given the Blogger Pass I already had tickets for some Feast events that I paid for myself, and this event I paid for myself ($85 all inclusive). 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, Sponsored Post Tagged With: #feastpdx, #feastportland, #foodiefriday, #funsize, after-church broccoli salad, Ambrosia salad Vietnamese Che style, Annie Portlock of Annie Pies, Chicken Fried Pigtails and Hot Sauce with Stinky Chow Chow, Feast 2016, Feast Fun Size, Feast Fun Sized Event, feast pdx, Feast PDX 2016, Feast PDX 2016 Go Get You Some Picnic, Feast PDX Fun Size, Feast Portland, Feast Portland 2016, Foodie Friday, Fun Size Event, Gabriel Rucker of Le Pigeon and Little Bird, Go Get You Some Picnic, Honey Lime Coconut Pie, Hot chicken with vaudovan seasonings, korean fried chicken, Lard fried chicken wing, Mae PDX, Matt Jennings of Townsman, Maya Lovelace, Mika Paredes of Girls Club, Mini-Pie PDX, Mini-Pies portland, Oregon Marionberry Cheesecake Frozen Custard, Peach Julep Pie, S'mores Pie, sorghum butter and country ham biscuit, Stumptown Coffee Can, Stumptown Cold Brew Coffee Nitro, Stumptown Cold Brew Extra Creamy Ice Cream, Tcho Double Dark Chocolate Farmstyle Gelato, Tequila watermelon salad with sesame cucumber and jalapeno, Three Bean Salad, Tillamook, Union Wine Co Sparkling Wine, Union Wine Co wine in a can

Feast PDX 2016 Night Market

September 27, 2016 by Pechluck 4 Comments

I regret I can only bring you some example sights of the Feast 2016 Night Market, and not more like the sounds of the amazing Latin music that kept me dancing a little bit even in line (and the way they placed the DJ overhead in a little overhead bridge was very cool, especially loved the visual of watching the full moon rise behind her at one point during the night), the aromas of paella, the feel of trying to balance some of these messy bites and using multiple napkins because of juicy drippings down your arm but you can’t stop and won’t stop even though you’re already full.
Feast PDX 2016 Night Market Feast PDX 2016 Night Market DJ above the people and the moon rising behind her

Not counting beverages (a dozen wineries and additional dozen beverage partners who are distilleries, breweries and cideries) and other food sponsors, there were almost twenty participating chefs alone with dishes at booths – there’s just no way to have it all. But I invite you to purchase tickets for the 2017 Night Market next year when they go on sale and come over next year and try.

Bites from Chefs

Maylin Chavez from Olympia Oyster Bar (Portland, OR): Oysters on the half Shell with Agua Chile Rojo, Pickled Cactus Leaves, Avocado, and Micro Cilantro
Benjamin Gonzales from Nuestra Cocina (Portland, OR): Tacos de Cecina Adobada – Smoked marinated Snake River Farms pork loin with salsa verde
Scott Ketterman from Crown Paella (Portland, OR): Playa Paella with dungeness crab and fried calamari. You can tell that I am so desperately trying to rationalize throwing a paella party I am so in love with that huge pan…
Kelly Myers from Xico (Portland, OR): Totopos, a perfect balance of crisp vehicle and topping of chile de arbol salsa, topped with cotija cheese, crema, lime, cilantro and onion that you can also find on Xico’s happy hour menu.
Dustin Koerner from Andina (Portland, OR): Rillettes Anticuchera de Conejo, love the color highlight from the purple potato
Alex Barkley from Manolin (Seattle, WA): Watermelon, Albacore, Quinoa
Tony Maws from Craigie on Main (Cambridge, MA): Green Chile Chicken Wings, messy to eat but so good!
Paul Kahan from Dove’s Luncheonette (Chicago, IL): Pozole Rojo, a pork hominy stew with fried clams
Alvin Cailan from Eggslut (Los Angeles, CA): Chicharrónes de Harina with Snow Crab Ceviche
José Chesa from Chesa (Portland, OR) made Cono, an Escabeche style duck, avocado, orange-sweet potato, crispy plantain, pimenton-garlic salt in (duh) a cone
BJ Smith from Smokehouse Tavern (Portland, OR): Smoked Snake River Farms vaca frita and pickled alliums
Rene Ortiz from Launderette (Austin, TX): Chifa, well loved by me and most of the crowd for being so refreshing
Billy Schumaker from Taqueria Nueve (Portland, OR): Surtido de res, Oaxacan black bean puree, spiced Mexican crema, tostada
Erik Van Kley from Taylor Railworks (Portland, OR): Arancini Ranchero with delicious burrata inside whose creaminess was a perfect foil for that spicy ranchero sauce! You can find this delectable item also on the Taylor Railworks dinner menu.
Rodney Muirhead from Podnah’s Barbecue (Portland, OR): Snake River Farms Beef Rib Taco smothered in burn so good hatch chili cheese sauce was my favorite representive bite of Night market this year
Rick Gencarelli from Lardo (Portland, OR): Denver lamb ribs barbacoa. The line was too long and I got too tuckered out to try these, but I did visit to watch the magic of the always cheerful and energetic Rick who always brings crowd pleasing food
Jami Curl from QUIN (Portland, OR): Fresh and fruity spiced lime candy you can see them diligently rolling onto the stick all night
Feast PDX 2016 Night Market from Tyler Malek from Salt & Straw (Portland, OR): Sweet corn copo with lime zest shaved ice, Oregon sweet corn ice cream, cilantro kola syrup, more shaved ice, black raspberry sweetened condensed milk, and fresh candied marionberry especially. This was most surprising combination and dish for me of the night, with every bite being different depending on which parts of the many layers made it on the spoon.

A Few Night Market Drinks

La Vaquera Descarada cocktail featuring New Deal Distillery Cascadia d’Amore American Bitter Liqueur along with Portland 88 Vodka, Paul Cheneau Lady of Spain Cava Brut, The Bitter Housewife Grapefruit Bitters, demerara simply syrup and grapefruit twist, recipe by Sierra Kirk
I kept going back over and over to the Goose Island booth with their 3 beer cocktails with flavor profiles of Smoke (La Senorita Ahumada with Goose Island’s Sofie Ale with Mezcal), Spice (Sofie Picante with Sofie Ale and Tequila and Jalapeno),, and Citrus (Sofie Gin Spritzer with Sofie Ale with Curacao Orange Peel, Citrus Gin, and Orange). They went with everything – and are also good if you mix any two of these cocktails together
Ransom Spirits (probably currently most known for their gin) booth with a chance to taste a their new whiskey and their potent punch (with Old Tom Gin, Pinot Gris, citrus, sweet, Reverend Nat’s Tepache, and Fizz) was popular with many as I gingerly balanced my plate and the cup with whiskey and cup of punch after reaching the front of the line! Both were very easy to drink and too dangerous for me to return because I thought I might get myself into trouble…
Jacobsen Salt put together a bite and a drink by partnering with Bull In China to offer the messiest bite of the night, Elote that you could wash down with Tijuana Thunder, a cocktail with Hornitas Tequila, Anchos Reyes Chile Liqueur, Peach, Lime, Rainier Tall Boys and Bee Local Honey Water with a Jacobsen’s Salt Habanero salt rim.

I made a call to focus more on food so that I could at least visit almost all the Chefs on the Feast PDX 2016 Night Market lineup, at the expense of not being able to also get to all the beverage and other sponsor booths. So there at least 20 more beverage possibilities I didn’t cover here… Other glimpses I noticed are

USA Pears was packing goodie bags of pears,
Whole Foods offered a healthy fruit plate with salt, sugar, and chili dip,
Milagro Tequila had options of Agua Frescas and Horchata to combine (or not) with their tequila tastings,
Tillamook Dairy ice cream brought their Tillabar with DeGarde Brewing for beer floats,
Talenti Gelato truck dishing scoops on cones of Caramel Cookie Crunch, Coconut Almond Chocolate, and Key Lime Pie…
I think I saw Beau Carr of Ringside and Tom Douglas of the Tom Douglas restaurant empire in Seattle in cordoned areas for special members (I think Chase Bank and Alaska Air).
And more that I missed I’m sure!

If you’re reading this wondering if attending one of these walk-around marquee events of Feast is worth it, I hope you can see from my example of all that Night Market can offer that it really is all that the name promises, truly a Feast and the atmosphere of a festive Night Market with quite a range of options to explore as a food traveler. This is my second time attending the Feast night market – this year the theme was Latin, but you can also see my recap of Night Market from 2015 when the theme was Asian.

Disclosure: I was granted a Blogger Pass for Feast Portland 2016 for blog post and social media coverage but I am not otherwise being compensated. Even before I was given the Blogger Pass I already had tickets for some Feast events that I paid for myself. 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, Sponsored Post Tagged With: #feastpdx, #feastportland, Alvin Cailan from Eggslut, Arancini Ranchero, Beer Cocktails, Benjamin Gonzales from Nuestra Cocina, Billy Schumaker from Taqueria Nueve, Chesa, Chicharrónes de Harina with Snow Crab Ceviche, Chifa, Crown Paella, Denver lamb ribs barbacoa, Dustin Koerner from Andina, Escabeche style duck, Feast 2016, Feast Night Market, feast pdx, Feast PDX 2016, Feast PDX Night Market, Feast Portland, Feast Portland 2016, Feast Portland 2016 Night Market, Goose Island Beer Cocktails, Goose Island's Sofie Ale with Mezcal, Green Chile Chicken Wings, José Chesa from Chesa, Kelly Myers from Xico, La Senorita Ahumada beer cocktail, La Vaquera Descarada cocktail, Latin themed Night Market, Maylin Chavez of Olympia Oyster Bar, New Deal Distillery Cascadia d'Amore American Bitter Liqueur, Night Market 2016, Nuestra Cocina, Olympia Oyster Bar, Oysters on the half Shell with Agua Chile Rojo, Paul Kahan of Dove's Luncheonette, Playa Paella with dungeness crab and fried calamari, Pozole Rojo, QUIN candy on a stick, Ransom Spirits, Rene Ortiz from Launderette, Rick Gencarelli from Lardo, Rillettes Anticuchera de Conejo, Rodney Muirhead from Podnah's Barbecue, Salt & Straw, Salt & Straw Sweet Corn Copo, Scott Ketterman of Crown Paella, Smoked marinated Snake River Farms pork loin with salsa verde, Smokehouse Tavern, Snake River Farms Beef Rib Taco, Sofie Ale, Sofie Ale and Tequila and Jalapeno, Sofie Ale with Curacao Orange Peel and Citrus Gin and and Orange, Sofie Gin Spritzer, Sofie Picante cocktail, Surtido de res, Sweet Corn Copo, Tacos de cecina adobada, Taylor Railworks, Tony Maws from Craigie on Main, Totopos, TRW, Tyler Malek Sweet Corn Copo, Zidell Farms

Feast PDX Twisted Filipino Dinner

September 21, 2016 by Pechluck 3 Comments

For Feast Portland 2016, which just occurred last week, I was really pleased to see several different ethnic cuisines being highlighted as part of the Dinner Series. The one I attended offered me a chance to try Filipino food, which usually I don’t have much access to in Portland and even when I do get it it’s generally limited to lumpia, adobo, pancit and longanisa (and wishful thinking for me on lechón. Come on Carlo, throw together a pop up event!). This Feast PDX Twisted Filipino Dinner photo recap shows how these star chefs not only shared Filipino food with us, but took it up another level thanks to their restaurant perspective to upgrade it from the traditional family kitchen.

The chefs for the dinner included Portland’s Clyde Common Carlo Lamagna, and his LA Filipino friends Alvin Cailan of Eggslut, Chad and Chase Valencia of pop-up restaurant LASA, Charles Olalia of RiceBar, and Isa Fabro of Unit 120.

As we checked in, we were greeted by a welcome cocktail Bamboo of vermouth, sherry, organic bitters and twist of lime oil. Through the evening, beverage wise there were 3 wine pours, 2 beer bottles, and 3 cocktails by Banjo Amberg offerings for this six course dinner.
Feast PDX Twisted Filipino Dinner, welcome cocktail

More scenes of the dinner overall to set the stage… These 4 photos are not mine (the rest of the post photos are though) and if you look carefully I’m in the background of two of the photos wearing black and white!

Feast Isa Fabro of Unit 120 at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink Portland Clyde Common Carlo Lamagna plating at the Feast PDX Twisted Filipino Dinner, photo credits Kimberley Hasselbrink
Feast PDX Twisted Filipino Dinner, photo credits for the above 4 photos from Kimberley Hasselbrink

Bread Rolls for the Table

Pan de Sal, Filipino Bread Rolls with Ube Latik butter (purple yam and caramelized coconut milk with palm sugar) by Isa Fabro of Unit 120
Feast Portland 2016 Twisted Filipino Dinner: Pan de Sal

First Course

Mais Con Hielo: corn textures (a dairy free corn mousse with crab fat), finger lime, puffed rice, seawater (specifically, liquids from crab and shellfish) paired with 2014 Columbia Winery Ancient Lakes Riesling. Dish by Charles Olalia of RiceBar.
Feast Portland 2016 Twisted Filipino Dinner Mais Con Hielo: corn textures, finger lime, puffed rice, seawater paired with 2014 Columbia Winery Ancient Lakes Riesling

Second Course

Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar, shiso, fried shallot paired with 2013 Columbia Winery Chardonnay. Dish by Chad Valencia of pop-up restaurant LASA.
Feast Portland 2016 Twisted Filipino Dinner Kinilaw: red snapper, nectarine, lemon cucumber, fermented fresno chili, sugar cane vinegar paired with 2013 Columbia Winery Chardonnay

Third Course

Abobong Pato: duck adobo croquette (the duck was braised then he reduced the liquid and made into a cake that he deep fried, yay), roasted eggplant custerd, pickled ramps, chicharron paired with Lagunitas Pils.Dish by Carlo Lamagna of Clyde Common.
Feast Portland 2016 Twisted Filipino Dinner Abobong Pato: duck adobo croquette, roasted eggplant custard, pickled ramps, chicharron paired with Lagunitas Pils

Fourth Course

Nilagang Baka: beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA. Dish by Alvin Cailan of Eggslut. Of all the pairings this was the most transformative with the way the IPA brought out new flavors in the food.
Feast Portland 2016 Twisted Filipino Dinner: Chef Alvin Cailan made Nilagang Baka with beef brisket, napa cabbage, jasmine rice paired with Lagunitas IPA

Fifth Course

Family Style dishes:
Feast PDX Twisted Filipino Dinner: Family Style dishes for the fifth course
Kalderetang Kambing with goat, olives, Jimmy Nardello peppers; by Carlo
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kalderetang Kambing with goat, olives, Jimmy Nardello peppers
Bringhe with heirloom rice, summer vegetables, coconut cream; by Charles

Gailan of Chinese broccoli and Bagoong XO; by Isa

Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter; by Chase
Feast Portland 2016 Twisted Filipino Dinner Fifth Course Family Style dishes: Kare-Kare with lentils, cannellini beans, shitake dashi, peanut butter
All paired with Mojo Filter cocktail of aged rum, coconut rum, lime, and pineapple gomme or a 2013 Columbia Winery Cabernet Sauvignon

Sixth Course

Coconut Sage Tart with dulcey mousse with coconut tapioca, passion fruit curd, pineapple, and basil and basil blossoms paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils. Plus an Extra dessert surprise of a mini-Blondie Dish by Isa Fabro of Unit 120.
Feast Portland 2016 Twisted Filipino Dinner: Sixth Course Coconut Sage Course wtih dulcey mousse, passion fruit curd, pineapple, and basil paired with Palmetto cocktail of aged rums, Italian vermouth, Demerara, bitters, lemon and orange oils

Thank you to all the chefs for all the welcoming grins; everyone patiently autographing my menu; the fun atmosphere where they were so proud and enthused to tell us the traditional inspiration for their dish and what they did to add their twist; so many drinks (with a side of swearing starting from the opening speech to cement that we were being treated more like close friends and family rather than just paying customers); and the fact they were laughing and having a good time made sure everyone at the tables eating and drinking (SOOO much food, soooo full) also absorbed that positive energy too. Come back next year!!
The chefs of the Feast PDX Twisted Filipino dinner for 2016
Disclosure: I was granted a Blogger Pass for Feast Portland 2016 for blog post and social media coverage but I am not otherwise being compensated. Even before I was given the Blogger Pass I already had tickets for some Feast events that I paid for myself, and this event is one out of my own pocket ($125 all inclusive). 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, Sponsored Post Tagged With: #feastpdx, #feastportland, Abobong Pato, Alvin Cailan, Banjo Amberg, Bringhe, Carlo Lamagna, Chad Valencia, Charles Olalia, Chase Valencia, Coconut Sage Tart with dulcey mousse with coconut tapioca, Feast 2016, Feast 2016 Dinner Recap, Feast 2016 Filipino Dinner, Feast 2016 Twisted Filipino Dinner, Feast Filipino Dinner, feast pdx, Feast PDX 2016, Feast Portland, Feast Portland 2016, Filipino Cuisine, Filipino Food, Filipino food movement, Gailan, Isa Fabro, Kalderetang Kambing, Kare-Kare, Kinilaw, Mais Con Hielo, Nilagang Baka, Pan de Sal, Twisted Filipino Dinner recap

Dark Matter Book Review

September 20, 2016 by Pechluck Leave a Comment

Recently while traveling for work, I read a book by Blake Crouch (also the author of the Wayward Pines trilogy that the recent TV show was based off) and so here is my Dark Matter Book Review. I don’t want to spoil too much, but generally I can reveal it is about a man who is forced to explore the alternate path of life not taken. The description copy reads

“Are you happy with your life?”

Those are the last words Jason Dessen hears before the masked abductor knocks him unconscious.

Before he awakens to find himself strapped to a gurney, surrounded by strangers in hazmat suits.

Before a man Jason’s never met smiles down at him and says, “Welcome back, my friend.”

In this world he’s woken up to, Jason’s life is not the one he knows. His wife is not his wife. His son was never born. And Jason is not an ordinary college physics professor, but a celebrated genius who has achieved something remarkable. Something impossible.

Is it this world or the other that’s the dream? And even if the home he remembers is real, how can Jason possibly make it back to the family he loves? The answers lie in a journey more wondrous and horrifying than anything he could’ve imagined—one that will force him to confront the darkest parts of himself even as he battles a terrifying, seemingly unbeatable foe.

Dark Matter is a brilliantly plotted tale that is at once sweeping and intimate, mind-bendingly strange and profoundly human—a relentlessly surprising science-fiction thriller about choices, paths not taken, and how far we’ll go to claim the lives we dream of.

I had a little impatience since I knew that was the setup for it to happen and it takes a couple chapters for the character, who is supposed to be smart and a background in science, but at the beginning seemed more like the average joe. He didn’t seem to do a lot of analysis, just guesses and gut reacts at first, and we’re left following along, thinking more critically then he is. Finally there is a snapping point which causes him to process and plan more proactively, and I think this is when the book hit its stride as he finally catches up to the audience of more actively evaluating his situation and trying to do something about it.

It is an interesting ride – and there is one twist I was not expecting that adds additional questions. It’s not a slow book – honestly in that regard it almost feels ready made to drop into a movie in it’s pacing that keeps you moving along. In fact, Blake is currently writing the screenplay for Sony Pictures for a movie version I heard. And, there’s some cursory sci-fi explanation that it doesn’t matter if you really understand or not but is there to make it all sound plausible enough.

The only slight disappointment I had was I expected the protagonist to explore the philosophical questions a little more deeply. Yet, I was also happy that it didn’t get bogged down into long discourse that belabors a point. The fact it at least acknowledges the thought provoking questions instead of just being straight action, and that the author takes time to add small anecdotes for the hero to reminisce (this helps to firmly establish his motivation that carries him through all that he must experience), both of these help make the protagonist someone anyone can relate to and root for.

It was great reading for travel since the short chapters gave me good break points but also kept me engrossed. It’s an intriguing premise and journey that the book takes you on as a reader, and even if it is not perfect it is worth it as both a thriller to entertain you, as well as opening you up to consider and ponder some of those questions about life paths even after you finish the read.

Disclosure: This book was provided to me as part of the Blogging for Books program, 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: Book Review, Sponsored Post Tagged With: #bloggingforbooks, Blogging for Books, book review, Dark Matter by Blake Crouch, Dark Matter review

Ken’s Artisan Pizza Cocktails Menu

Feast PDX 2016 Go Get You Some Picnic

Feast PDX 2016 Night Market

Bites from Chefs

A Few Night Market Drinks

Feast PDX Twisted Filipino Dinner

Bread Rolls for the Table

First Course

Second Course

Third Course

Fourth Course

Fifth Course

Sixth Course

Dark Matter Book Review

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