Ox Blood Cocktail Recipe with Dickel Whisky

May 8, 2015 by 12 Comments

Last month, I had the honor of being invited to a special Whisky Dinner featuring George Dickel Tennessee Whisky at Ox Restaurant. As part of the event, I was able to sample various whiskies from the Dickel Whisky portfolio (you can see me in green in the second photo!):
The various whiskies from the George Dickel Tennessee Whisky portfolio Doug Kragel at the Portland Ox and George Dickel Whiskey Dinner - you can see me in green at the table listening!

  • Dickel Foundation 1 is a clear, unaged whisky that pretty much doesn’t seem like a whisky. I would characterize it as more of a category of clear liquors, similar to vodka, gin, rum that you would want to mix in a drink. Although it comes from the same mash bill and cold mellowing process, the flavors are very light.
  • Dickel Classic 8 is the the most common, standby Dickel whisky. Dickel whiskies go through a cold mellowing process by which they chill their whisky to 40 degrees F before filling vats with chips of special charcoal from sugar maple timbers, producing a smoother whisky compared to that other Tennessee whisky company that uses the Lincoln County Process as well but not with the steps to chill or fill vats. This classic Dickel is well balanced and easy drinking. The whisky is aged 5 – 7 years.
  • Dickel Superior 12 is an aged blended version (barrels are aged 7 – 9 years), giving it more smokiness, the texture gets more soft and round, and there’s a hint of vanilla. I like a lot of smokiness and buttery texture to my drinks (or anything…) so this was my personal favorite.
  • Dickel Rye Whisky has a notable spicy taste you can detect. I found this honestly a bit difficult to drink neat like 8 or 12, but it was great when paired with a Breakside Pilsner.
  • Dickel Barrel Select are created from only 10 barrels hand selected by the Master Distiller, and all the barrels have already been aged 10 – 12 years. This gives the flavors of the whisky a complexity that includes smoothness like the 8, smokiness and vanilla and some roundness in mouthfeel like the 12, and some spice like the Rye.

Although I enjoyed tasting the little sips of whisky, what made the strongest impression in my mind was this gorgeous looking and incredible tasting cocktail they served using Dickel whisky. It is very simple, with only 4 ingredients, but packs a huge payback in terms of presentation and flavor. It doesn’t hurt that it also uses the Dickel recipe that I liked the most (and now own a bottle of!).  So I thought I would share the Ox Blood Cocktail Recipe with Dickel Whisky…
Ox Blood Cocktail with Dickel Whiskey

Ox Blood Cocktail

Ingredients:

  • 1.3 oz. George Dickel Tennesee Whiskey No. 12
  • 1 oz. Lemon Juice
  • 1 oz. Beet Syrup (2:1 Beet Juice:Sugar mix)
  • Tarragon Sprig

Directions:

  1. Fill rocks glass with ice.
  2. Shake George Dickel No. 12, beet syrup and lemon juice.
  3. Pour over rocks.
  4. Garnish with tarragon.

I think Ox Blood Cocktail with Dickel Whisky is a cocktail anyone can enjoy – and if you don’t want to make it yourself, it is still on the menu at Ox or next door to them at Whey Bar. The stunning appearance could work for Mother’s Day, Memorial Day, a Game of Thrones or horror movie themed party with its quite bold appearance… or no occasion or reason at all on any day.

I had the chance to enjoy the drink while eating Ox Restaurant Oysters and Squid & Octopus Salad. The conversation was enthralling, so the cocktail also lasted into the Ox starters like Empanadas of Spiced Beef with green olive and raisin, a Bruschetta of Dungeness crab, avocado, cucumber, radish and shiso, and also their House Baked Ricotta with button mushroom confit in balsamic brown butter and grilled bread – and all the food went well with the cocktail.

Considering how variant in taste those four dishes I mentioned are, the Ox Blood cocktail is incredibly versatile so it’s not just good looking.
Ox Restaurant Oysters and Squid & Octopus Salad Ox Restaurant starter of Empanadas of Spiced Beef with green olive and raisin Ox Restaurant starter of Empanadas of Spiced Beef with green olive and raisin Ox Restaurant starter of Bruschetta of Dungeness crab, avocado, cucumber, radish and shiso Ox Restaurant starter of Bruschetta of Dungeness crab, avocado, cucumber, radish and shiso Ox Restaurant starter of House Baked Ricotta with button mushroom confit in balsamic brown butter and grilled bread

As you might not be surprised to hear, grilled food goes really well with whisky in general because of the shared flavor component of the earthiness and smoke. No wonder that Dickel picked Ox Restaurant as the host restaurant. Some of the other dishes of the evening that I enjoyed with various samplings of Dickel whisky, served neat:

  • Starter of Spicy Braised Beef Tripe & Octopus, Mint Aïoli, Crispy Sunchoke
  • Charcuterie of Smoked Beef Tongue en Vinagreta, Horseradish, Ensalada Rusa, Sweetbread Croutons
  • From the Grill dishes of Wild Alaskan Halibut on the bone with Nettle Pistou, Lemon, as well as House Chorizo, there was Beef Ribeye and Skirt Steak, and Maple-Brine Pork Loin Chop
  • Side dishes like
    • Leaf Lettuces, Mozzarella Milanesa, Spicy Anchovy Vinaigrette, Marcona Almond and Avocado
    • Roasted Brussels Sprouts, Everything Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe
    • Fried Russet Potatoes, Horseradish Aïoli, Dill
    • Maple-Glazed Heirloom Carrots, Chèvre, Tarragon, Truffle-Salted Pistachios
    • Roasted Broccolini, Charred Poblano Romesco, Toasted Pecan, Pickled Red Onion

Ox Restaurant starter of Spicy Braised Beef Tripe & Octopus, Mint Aïoli, Crispy Sunchoke Ox Restaurant Charcuterie of Smoked Beef Tongue en Vinagreta, Horseradish, Ensalada Rusa, Sweetbread Croutons Ox Restaurant From the Grill dish of Wild Alaskan Halibut on the bone with Nettle Pistou, Lemon Ox Restaurant House Made Chorizo Sausage Ox Restaurant side dish of Leaf Lettuces, Mozzarella Milanesa, Spicy Anchovy Vinaigrette, Marcona Almond and Avocado Ox Restaurant side dish of Roasted Brussels Sprouts, Everything Bagel Seasoning, Chive Mascarpone, and Smoked Salmon Roe <Ox Restaurant From the Grill meat dish, Ribeye Ox Restaurant From the Grill meat dish of Maple-Brine Pork Loin Chop Ox Restaurant side dish of Fried Russet Potatoes, Horseradish Aïoli, Dill Ox Restaurant side dish of Maple-Glazed Heirloom Carrots, Chèvre, Tarragon, Truffle-Salted Pistachios Ox Restaurant side dish of Roasted Broccolini, Charred Poblano Romesco, Toasted Pecan, Pickled Red Onion Ox Restaurant From the Grill meat dish of grilled Skirt Steak

And then there was dessert:

  • Pineapple-Cucumber Sorbet with Mandarin Orange Granita
  • Bittersweet Chocolate-Olive Oil Cake, Fudge Sauce, Peppermint Ice Cream, Molasses Anglaise
  • Warm Hazelnut Brown Butter Torte, Honey-Chamomile Ice Cream, Honeycomb Candy

Ox Restaurant - save room for dessert like this Pineapple-Cucumber Sorbet with Mandarin Orange Granita Ox Restaurant - save room for dessert like this Bittersweet Chocolate-Olive Oil Cake, Fudge Sauce,Peppermint Ice Cream, Molasses Anglaise Ox Restaurant - save room for dessert like this Warm Hazelnut Brown Butter Torte, Honey-Chamomile Ice Cream, Honeycomb Candy
Even served family style, I was not the only one staggering out the doors at the end of the meal just completely stuffed with food. Family style is definitely the way to go with Ox Restaurant because we got to try so many things, as you can see!

Have you ever heard of or had Dickel whisky? What do you think of the Ox Blood Cocktail idea?

Have you dined at Ox Restaurant before, what did you think of their Argentine inspired Portland food?

Have you ever paired whisky and grilled meats or vegetables before such as at a BBQ? It’s definitely an upgrade on normal bbq beer… though since beer also can serve as a beer back after whisky, maybe you could serve both?

Disclosure: I was treated to a whisky sampling and meal that was hosted by George Dickel Tennessee Whisky and Serious Barbecue at Ox Restaurant with talks by Dickel spokesperson Doug Kragel and Adam Perry Lang promoting Dickel Whisky. However, 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. Thank you Taylor Strategy for providing the Ox Blood Cocktail Recipe with Dickel Whisky to me and the first three photos of this post.

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Recap of Portland Monthly Country Brunch 2015

May 6, 2015 by 12 Comments

Every year for the past four years, Portland Monthly has thrown a wonderful event in the spring called Country Brunch. It features samples of brunch fare from a handful of restaurants, and also a Bloody Mary Smackdown where participants vie for the title of Best Bloody Mary from either the Judge’s Choice Award or People’s Choice Award. 100 percent of net proceeds will benefit Zenger Farm.

This year, the location of the event was Castaway, just as it was last year. This gave attendees the benefit of an indoor area where we could grab our bloody mary samples and dine indoors while listening to country music (this year provided by Hank Sinatra and the Atomic Cowboys), and also an outdoor garden/sculpture area that had additional seats and booths including lounge chairs and couches by Spade and Archer, as well as the photo booth. Emcee Poison Waters was back as emcee to have her cheery voice keep us reminded of the activities available.
Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys and emcee Poison Waters

I love bloody marys (hey, it is a legitimate way to get some vegetables in…) so this was my third year returning. I also attended and recapped the Country Brunch 2014 and Country Brunch 2013.

Here’s the recap of Portland Monthly Country Brunch 2015 bites and bloody marys!

Bloody Mary Smackdown

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Raven and Rose

Full Bloody Irish Mary by Dave Shenaut of Raven and Rose. Blending the spiciness of chile pepper-vodka and a touch of nitro stout and topped with a skewer that contains an Irish breakfast including potato and black and white pudding. This was the Judge’s Choice winner for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

Levant

This Levant Bloody Mary by Abel Beazley is a harissa based Bloody served with za’atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

The Original

The Original OG Soup, Sandwich and a Pickle Bloody Mary from Kyle Anderson. Comfort food in a glass, this Bloody Mary features a housemade ‘tomato soup’ and a mini grilled cheese with pimento cheese

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Urban Farmer

The Spicy Bell Pepper Bloody Mary by Matt Christianson of Urban Farmer has a hint of smoke and spice from the roasted peppers
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers

Doug Fir

The Antidote, a combination of spicy, smokey, sweet and tart flavors was Joshua Merrion’s entry to defend the Bloody Mary title (Doug Fir was the 2014 People’s and Judges’ Choice Winner). Doug Fir won the People’s Choice for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors

Interurban

The Sandia Sunrise from Jeff Seymour of Interurban includes two types of hot sauce including hatch green chile and a splash of Tecate
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Interurban with The Sandia Sunrise that includes two types of hot sauce including hatch green chile and a splash of Tecate

Brunch Bonanza

Levant

Levant Chef Scott Snyder offered Za’atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit
Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit

The Sudra

A healthy vegan option by Chef Tori Rubi of The Sudra with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers, as well as a little dish of Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Fried Egg I’m in Love

From Chef Jace Krause of famed food cart Fried Egg I’m in Love a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Tastebud

From Chef Mark Doxtader and Jason Barwikiwski, Tastebud brought their signature Wood Fired Montreal style Bagels. They came in mini size, and were either topped with fish or brisket

Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Ya Hala

Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon was assembled on the spot by Chef Mirna Attar and team of Ya Hala
Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon

Daily in the Pearl

Dessert by Daily in the Pearl owner Andrea Sherman was a Candied Ginger Shortcake with tarragon scented whipped cream
Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream

At only $30 for both the six samples of bloody marys and the six brunch bites, I think this event is not only for a great cause, but a great value. The music is always wonderful, and during the entire event there is a cart offering glasses of Crispin Cider or Manmosas (beer + orange juice) made with Miller High Life, and Stumptown Coffee (including in spiked form!). It’s also a family friendly fundraiser, as you can choose to only buy the brunch bites ($20) and kids 5 and under are free. As extra bonuses this year, an impromptu pizza party started with many pizza boxes delivered by Sizzle Pie, and Crispin cider built a tower of sparkling cider. Everyone left satiated like a full meal.
Portland Monthly Country Brunch 2015, surprise pizza party thanks to Sizzle Pie Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Also, last year the Belmont Goats visited… this year, it was a docile miniature horse, <3 Squeakers <3 is so sweet!
Portland Monthly Country Brunch 2015 benefiting Zenger Farm had a docile miniature horse to say hi to

Zenger Farm is opening their Urban Grange in June this year, a new facility that will help this urban farm double its capacity and services, including summer camps, youth field trips, healthy eating workshops, and farmer trainings, and the new food business incubator program.

Which of the bloody marys or brunch bites sounded most interesting to you? If you are interested in any of the bloody marys, they are available at current and previous Bloody Mary Smackdown contenders, as well as other establishments below, until May 11! This includes:

Portland Monthly Country Brunch 2015, Brunch bite from The Sudra offered a healthy vegan option with Tofu Scramble and black rice porridge along with a Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

See the Portland Monthly recap of the brunch here

I also mentioned that the Judge’s Choice winner was the bloody mary by David “Neon” Shenault from Raven and Rose. Well, on Sunday, May 24th, at 3PM Raven and Rose is having a cocktail class focused on brunch cocktails. The description reads

Some of the most delicious cocktails in existence are brunch classics – think Bloody Marys, Ramos gin fizzes, Mimosas, Irish coffees, Singapore Slings…. the list goes on and on.  Our resident bartenders extraodinaire, “Neon” Dave Shenaut & Estanislado “The Silver Fox” Orona, will share history, recipes, and methods of a few of their favorites as well as modern twists on the classics.

Email dshenaut at ravenandrosepdx.com or call Raven and Rose to reserve a place in the class at 503-222-ROSE (7673). The class price is $50 per person and if it is similar to the cocktail class I took previously at Raven and Rose, includes not only cocktail recipes and you tasting all the cocktails but also snacks. You must be 21+.

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Eggs Benedict at Zell’s Cafe

May 4, 2015 by 14 Comments

I am not sure how I missed the memo on the fact that Zell’s Cafe offers some of the best eggs benedict in Portland. This oversight has been corrected. Now I know why some of the ladies in my Pulse PDX Zumba class are regulars here. And, now I wanted to share that option in case you are looking for a nice eggs benedict to spend time with your mom or because you’re a mom- but genius, they have this everyday, not just Sunday, so you can avoid the brunch lines. 

Zell's Cafe, Portland Zell's Cafe, Portland

Yep, Zell’s serves breakfast everyday, so you don’t have to wait for weekend brunch at this neighborhood spot – you can get this any day. And, coming on a weekday means a much calmer atmosphere and no wait. Make sure you check out what specials they may have for breakfast on the chalkboard.

Zell's Cafe, Portland Zell's Cafe, Portland

Shortly after you are seated, you are greeted with complimentary little biscuity scones with butter and raspberry jam as they quickly and efficiently understood our immediate need for coffee. Nothing says being mothered as much as immediately being fed these complimentary biscuity scones upon arrival, like a buttery hug to you mouth and tummy.
Zell's Cafe greeting of complimentary mini biscuits with butter and jam Zell's Cafe greeting of complimentary mini biscuits with butter and jam

They have other offerings- waffles, pancakes, German pancakes, lots of omelettes and hashes, and what I came for, the famous Eggs Benedict. I had mine actually as Eggs Florentine, so that instead of Canadian Bacon I had spinach and tomato.

I think the photos speak for themselves.

Zell's Cafe's Eggs Benedict, which I had Florentine style wtih Bay English muffin, Canadian bacon was switched out for spinach and tomato, hollandaise sauce, served with potatoes. Zell's Cafe's Eggs Benedict, which I had Florentine style wtih Bay English muffin, Canadian bacon was switched out for spinach and tomato, hollandaise sauce, served with potatoes. Zell's Cafe's Eggs Benedict, which I had Florentine style wtih Bay English muffin, Canadian bacon was switched out for spinach and tomato, hollandaise sauce, served with potatoes. Zell's Cafe's Eggs Benedict, which I had Florentine style wtih Bay English muffin, Canadian bacon was switched out for spinach and tomato, hollandaise sauce, served with potatoes. Zell's Cafe's Eggs Benedict, which I had Florentine style wtih Bay English muffin, Canadian bacon was switched out for spinach and tomato, hollandaise sauce, served with potatoes.

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Review of Rejection Proof

May 2, 2015 by 4 Comments

Jia Jiang, at 30 years old, took a large risk with his career and life. As it built up to an important question where he needed help, he asked – and was rejected. This shook him to his very core enough to give up. Fortunately, instead he tries to Google how to handle rejection, and from there, he decided to steel himself to rejection by seeking rejection 100 times. This book, Rejection Proof: How I Beat Fear and Became Invincible Through 100 Days of Rejection, is the autobiography of the journey through those 100 rejections. As it turns out, it’s about more than just asking for things and hearing nos.

With his easy going, simple writing style, Jia walks through each ask and rejection, recording it on his (camouflaged) smartphone for his video blog. Watching the videos himself, Jia begins to think more carefully about rejection not just being about getting used the feeling of rejection, but also pro-actively managing the fear, managing the requests in a way that can turn initial rejections to yes, and understanding why rejection hurts and has effects on our self-confidence and our actions so much.

It is not a project about developing a callous towards rejection through repetition, instead it grows into a project about overcoming fear and understanding yourself and others.

Rejection Proof: How I Beat Fear and Became Invincible Through 100 Days of Rejection, by Jia Jiang

The chapters are fast reads, as Jia is very open with explaining his motivations. He is honest and straightforward, and does not hold back on sharing the emotional roller coaster that happens before, during, and after each attempt. This makes him a very like-able, approachable every day guy voice as we read the book.

More importantly, Jia is very insightful as he thinks carefully about each time he asks whether he gets a no or a yes. He strives to understand the why of the answer he received and why the experience turned out a certain way on both sides of the ask. That is what makes this book engaging, rather than just a diary of stories of asking for things that get more far-fetched as he goes.

As a self-help book, Rejection Proof works because he has already done the legwork for you through repeating opportunities for rejection, striving to learn from each one and then sharing those lessons with us as the readers so we can go along for the ride of asking without the risk ourselves. His advice is practical and specific, and he purposely notes that the general advice of “pick yourself up and get over it” is completely not sufficient and trivializes how heartbreaking and gut-wrenching rejection feels, and why it hurts more and how it is different then failure.

Becoming rejection proof, it turns out, can be helped by becoming de-sensitized to it, but there are many other factors to think about. He treats rejection as an equation that includes the before a request, tips on making the initial request, approaches on the conversation after the request, and dealing with the fear before and the hurt after. He includes both sides – the person asking and the person being asked – to also help us understand the factors that can influence the results, and what parts are outside our control – and what parts we can control.

Rejection Proof: How I Beat Fear and Became Invincible Through 100 Days of Rejection, by Jia Jiang

Some of the information he goes through are simple – explaining the request can help the rejection process. It may turn the answer to a yes, but even when it doesn’t, it could provide explanations that soften the rejection, or can lead to a referral that turns into a yes. Other information he shares are pivots that we may not think or realize in thinking about asking for something – and they are mind-sets that can help turn what we think are nos into yes!

For instance Jia explains that arguing turns the conversation into one of contention, and ends up with both parties feeling upset. Instead, Jia talks about being open-minded enough to collaborate to still reach your end goal, but perhaps not in the way you initially thought. He also talks about thinking about not just your own needs, but the other person’s needs. He explains the difference between retreating versus running. He gives examples and stories for every point.

This is an easy read that anyone can learn some lessons from to improve their life. We all go through rejection in our every day interactions. They may be big ones like asking for a raise but being afraid to ask, or stressing over asking for a certain favor from a friend. They may be little ones you may not even think of as rejections, like noticing you aren’t getting an advertised sale price or good or service to your satisfaction. They may be actual conversations where you ask – or worse, conversations that you don’t have because the fear of rejection subconsciously stops you from even asking.

All these interactions are about understanding what is it that you need from someone else and actively reaching out to communicate to see whether you can get what you want. With this book, you can get some thoughts on things you can do that can turn what you think is a no, or might initially be a no, into a yes. And, even if the answer turns out to be a no, reading this book can make every rejection less painful through understanding and seeing it in the larger perspective that Jia shares.

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.

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Delicious Meats at Mediterranean Exploration Company

May 1, 2015 by 9 Comments

I had a big craving for some juicy succulent meat. I thought about going to a steakhouse, but what I really wanted were some small bites to satisfy my craving, and I couldn’t decide between whether I wanted steak, fried chicken, or lamb. Why not all?

Enter my stop at Mediterranean Exploration Company, also known as M.E.C. or MEC, for what I think are the best meats at Mediterranean Exploration Company’s menu. I have previously written about them during their preview party where I got to sample a lot of their dishes. I’ve since been back a few times as they’ve found their groove in the past year since opening in mid-summer. Unless you go there when the sun is up, keep in mind it’s a pretty dark, shadowed restaurant in the evenings which gives it a feel that is romantic but also a hint of old world European with its dimness and echoes of community conversation around you as part of the background of your experience.

One of my favorite cocktails I like to start off with is the Spanish Diplomat with lustau palo cortado sherry, dolin blanc vermouth, benedictine, boker’s bitters, marcona almond and orange oil. This sipper makes me feel exotic and complicated and I pretend I’m in Casablanca. The reward for finishing my glass is the almond, which is mentioned many times in the Bible, as a symbol of hope and promise and overall has a lot of ties to stories in the Mediterranean. It just seems perfect for MEC, and every time I see the cocktail I gaze at it because it seems to glow like a golden chalice.
Mediterranean Exploration Company cocktail of Spanish Diplomat with lustau palo cortado sherry. dolin blanc vermouth. benedictine. boker's bitters. marcona almond. orange oil Mediterranean Exploration Company cocktail of Spanish Diplomat with lustau palo cortado sherry. dolin blanc vermouth. benedictine. boker's bitters. marcona almond. orange oil

Another good cocktail here is the Gold Dinar cocktail, with four roses yellow bourbon, lemon, honey and aleppo pepper. Very refreshing but with a teeny bite.

So, I got a bit distracted when I ordered. I had intended to have meats, and I was thinking of ordering a tartare… but I couldn’t resist a Mezza of Hellenic Republic Saganaki with figs, olive oil, and lemon. They don’t light it on fire and shout Opa! at your table here like at many other Greek restaurants, but sharing that slightly warmed cheese doused in lemon juice is a good memory of when I used to live just a block from Greektown in Chicago, and I remember saganaki and skordalia being my first discoveries into real Greek food after fast food gyros. Sadly, on a more recent visit it seems like they took this off the menu. If you ever see it as a special of some sort, get it!
Mediterranean Exploration Company Mezza of Hellenic Republic Saganaki with figs. olive oil. lemon.

Then it was time for the reason I was here: fried chicken, lamb, steak. The fried chicken here is a nice small dish with prefect crispy skin and soft tender moist meat inside, dished up as fried chicken with aleppo pepper and honey and a few cubes of beets. Perfect for 2 people, or at most 4 (but best with 2) – if you have more in your party, do yourselves a favor and order more than 1 order.
Mediterranean Exploration Company Fried Chicken with aleppo pepper and honey

Same thing with this lamb, which I count among the best in Portland: simply grilled Greek lamb chops with oregano, garlic, and lemon, and you get 2 chops to your plate if you order the half order, which is what you see below. Very garlicky and always grilled perfectly to medium rare.
Mediterranean Exploration Company Greek Lamb Chops grilled with oregano. garlic. lemon

Then on to the Hanger Steak with caper and garlic. As a side to help with the flavors of garlic and salt and fire, the Mejadara with rice, lentils, and crispy fried onion is a great choice with its fun textures of soft and crispy. The only other thing I could think of that I would have wanted to make my proteins more complete would be an order of their grilled Octopus.
Mediterranean Exploration Company, Hanger Steak with caper. garlic Mediterranean Exploration Company, Mejadara with rice. lentils. fried onion

Finish off with this dessert of amazing Cardamom Ice Cream Affogato with turkish coffee, so good and you’ll each want your own.
Mediterranean Exploration Company dessert of Cardamom Ice Cream Affogato with turkish coffee

Have you been to Mediterranean Exploration Company? Do you have a favorite dish there? And what would be more likely your craving, fried chicken, lamb chops, or steak?

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