I’ve covered during 2013 many sandwiches from Lardo, who have been doing chefwiches– that is chef collaboration sandwiches, each with a guest chef of another excellent restaurant in Portland. Recently in November, Oven & Shaker started doing a chef series in which there are collaborations with chefs for a special pizza option on the menu, and part of the proceeds for that pizza go to the charity of choice selected by the collaborating guest chef. Oven and Shaker schedule is for a beginning-end of the month rather than Lardo’s mid-month change-up. So the second pizza in this post is available until the end of December!
The first chef pizza at Oven & Shaker was in collaboration with Rick of Lardo, with the charity of choice for November being Ecotrust’s Farm to Schools. Together, they turned Lardo’s mortadella sandwich into pizza form with a Mortadella pie. This pizza started with an olive oil, oregano, and garlic base topped with provolone picante, Mama Lil’s peppers, and mortadella, and then was topped after the wood fired oven with shredded lettuce and dressing. It was a very meaty pizza. Sorry for the dark lighting!
This month, December, the collaboration chef is Greg and Gabrielle Denton of Ox with a Clam Chowder Pizza Pie with split bone marrow and jalapeno. Very indulgent.
Clearly the Oven & Shaker series is going after some signature dishes with each guest chef. Compare this with the famous Ox Clam Chowder soup…
Every visit I’ve also treated myself to one new cocktail. Both are still available on their current cocktail list. The first was a Kingdom of Walnut Cocktail, which has 2 oz Bols 1820 Genever + 1/2 oz Punt e Mes + 1/4 oz Nux Alpine Walnut Liquor + lemon oil. It is a strong drink.
The second for December was a refreshing Honey Basil Collins: loose third pint full of basil, + 2 oz vodka + 3/4 oz freshly pressed lemon juice + 3/4 oz house made clover honey syrup + 2 oz club soda. Of course, you can always go for the classic favorite from the cocktail menu (I don’t think anyone can dislike this cocktail), their Pineapple Trainwreck or Pepper Smash: I’ve had both before and covered them in previous blog entries.
I also can’t resist the fact that Oven and Shaker also offers the iconic Nostrana Radicchio Caeser. At happy hour they have a smaller portion for half price… and you can see the portion is still very generous. There are times I can’t stop thinking about this salad and just have to go have it. I don’t know what you’ll think of me when I admit I’m more likely to suddenly have the urge for this salad rather than anything with chocolate.
Which of these items sounds most interesting to you? What do you think of a pizza that comes with a big marrow bone in the center!? I didn’t have to share, so no worries about dividing the marrow bone with others for me.
Sounds cool!! I don’t eat pizza but OMG bone marrow bones are AMAZING!!!!! I had never had them until a few months ago, but wow, delicious, fatty, incredible nutrient-dense (lots of A, D, and K if from grassfed cows! plus Omega-3s) amazingness! I bet they’d be good on just about anything!
You can get bone marrow as an appetizer at Little Bird – it’s a regular on their menu!