Kargi Gogo – Food from Georgia from a Food Cart

April 26, 2013 by 4 Comments

I always like to support local businesses, and after returning a library book I had borrowed to read during my flights to/from Baltimore, I decided to take an extra few blocks of walking to circle the food carts at SW Alder and Washington and SW 9th/10th. During that little stroll, I discovered a new food cart has just recently opened, Kargi Gogo, showcasing food from Georgia. No, I know you went naturally to southern food from Georgia, USA, but actually this cart specializes in the Republic of Georgia, the country in Eastern Europe.

Kargi Gogo food cart portland Georgia food Kargi Gogo food cart portland Georgia food

That face of that cartoony wide eyed girl made this cart hard to miss, and endearing to me immediately. I had to give them a try, and as I was reading their menu I found them very reasonably priced and liked their attention to detail in descriptions of the food, and the helpful photos as well on the cart, and the ALSO endearing illustrations of the food next to each menu item. What great design!

So feeling not very hungry, but very adventurous, I went with the #8, the Supra Feast of a sampler of all of the 5 items on their menu:

Kargi Gogo food cart portland Georgia food Kargi Gogo food cart portland Georgia food

  • Khachapuri: Georgian Cheese Bread. Melted cheeses wrapped in crust and cut in a triangle. I was tempted to go back and just get a whole order of this to have for dinner, and even after walking 2 blocks away after eating it I was still thinking about it. Yes it is reminiscent of a quesadilla and a grilled cheese sandwich, with the bread is more like a doughy pizza or foccacia bread. I went back later and just got an order of these and had all 4 pieces for lunch and dinner 🙂
    Khachapuri Georgian Cheese Bread Kargi Gogo food cart portland Georgia food
  • Lobiani: Stuffed Bean and Onion Bread. Ground red beans and caramelized onions and Georgian spices stuffed inside crust
    Lobiani Stuffed Bean and Onion Bread Kargi Gogo food cart portland Georgia food
  • Khinkali: Not Your Average Dumplings. More like gigantic dumplings the size of my palm that are full of a soupy filling that includes beef pork and herbs, like a supersized Chinese soup dumpling but with a Georgian take, and the dough here of the dumpling is thicker which reminded me a bit more of pierogi.
    Khinkali soup dumplings Kargi Gogo food cart portland Georgia food
  • Badrijani: Eggplant, Garlic and Walnut rolls. Small strips of eggplant rolled in a mixture that includes ground walnuts, garlic, and Georgian spices, topped with a pomegranate seed… Looking lovely like a fancy appetizer, and this seemed to have a bit more of a Mediterranean feel to the flavors.
    Badrijani Eggplant, Garlic and Walnut rolls Kargi Gogo food cart portland Georgia food
  • Peasant’s Salad: a light acidic salad of tomatoes, cucumbers, onions and parsley in a walnut garlic dressing: walnuts are very abundant in Georgia

As a tidbit I found out while still thinking about that deliciously savory and cheesy Khachapuri, I learned that per Wikipedia’s article on Khachapuri, since is a Georgian staple food, the price of making a Khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index! I did go back a week later just to get the Khachapuri.

Khachapuri Georgian Cheese Bread Kargi Gogo food cart portland Georgia food Khachapuri Georgian Cheese Bread Kargi Gogo food cart portland Georgia food

Speaking of food carts, tomorrow is the Willamette Week’s Sixth Annual Eat Mobile Food Cart Festival, boasting a single price admission ticket (no food tickets needed) and then small tastings from almost 50 food carts from all round Portland until 9pm (starts at 5:30 for general admission, 4pm for pre-tasting early admission which is the ticket I have).  Just as last year, it will be held in the parking lot area of Oregon Museum of Science and Industry (OMSI), and this year OMSI is going to partner with Eat Mobile to also include food demonstrations and a Whole Foods Eat Mobile Culinary Science Stage. I’ve been going since 2010- see my blogs/photos there from my first time, and then my visits for 2011 and 2012, and enjoyed every single one.

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Caprial + John: Modern Pot Pie cooking class

April 22, 2013 by 2 Comments

I attended another Caprial + John cooking class last week, this one centered on Modern Pot Pies. This was held again at their Chef’s Studio 2818 S.E. Pine, and included

  • Radicchio Salad with Black Pepper Fromage Blanc Dressing with toasted hazelnuts
  • Braised Leek and Chicken Pot Pie with Crispy Potato Crust
  • Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower Crust
  • Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust
  • Buttermilk and Lime Curd Layered Panna Cotta

As usual, the class started with Cappy opening up various wines for the class- it is BYOB- so that us students could sip and swirl as they started teaching us the various courses that we would also be eating as our dinner. Recipes are already printed with our names for our places at the table so we can take notes as they cook and we drink.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class

My favorite of the three pies was the Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese crust. The roasting of the vegetables just brought out a wonderful depth of flavor that I really liked and could make even for F and I (without the bacon). The vegetables in the recipe include onion, carrots, sweet potatoes, parsnips, fennel but Cappy talked about how she loves to throw in swiss chard or kale too, and I love that idea.

The vegetables were already roasted when we arrived as that takes more time, so mainly John and Cappy talked about creating the ricotta crust on top- and I totally agree that the topping alone just thrown with pasta would be delicious. Putting pieces of the recipe on pasta was mentioned a few times- perhaps because they happened during the class to be on day 5 of a no carbs no alcohol diet in preparing to rest their stomach and livers for an upcoming trip to France.

She also made her own ricotta for this recipe using milk, cream, and white vinegar, and talked about her obsession (which will soon become mine) with being able to recreate a baked ricotta dish (just plain pressed ricotta- not ricotta cake) and finally tracking it down in some Australian recipe.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class

At the same time, the pork for the Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower Crust was cooking and the cauliflower steaming away in the background: they are definitely multi-taskers in the kitchen. John showed us his trick to very efficiently dice an onion which includes flattening one side and not cutting fully through when doing the first rows so everything holds together at first until you cut the rows the other way.
Caprial + John: Modern Pot Pie cooking class dicing an onion Caprial + John: Modern Pot Pie cooking class dicing an onion Caprial + John: Modern Pot Pie cooking class dicing an onion Caprial + John: Modern Pot Pie cooking class dicing an onion

As John sauteed the pork and onions and added potatoes, Cappy talked to us about the panna cotta part of the Buttermilk and Lime Curd Layered Panna Cotta, specifically the combining of cream, sugar, gelatin, and buttermilk so that it would then have time to chill as we returned out attention back to the pies.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class

Back with the Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower crust recipe workstream, John zested and squeezed lemons and prepared the mashed cauliflower crust with all its cheesyiness thanks to parmesan and goat cheese. We agreed we could enjoy that mashed cauliflower just as too.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class

We finished the Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust assembly and put it in the oven.
Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust

Meanwhile, the pork was ready to be placed in the pan and topped with the cauliflower mixture, and also put in the oven.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class

At this point the Bacon and Vegetable Pot Pie with Ricotta Crust was almost ready, so Cappy quickly talked through the importance of soaking the radicchio while John prepared the dressing and talked through how to attempt to fix the dressing if it breaks. And then it was time to eat the salad and that first pie!
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class Bacon and Herb Roasted Vegetable Pot Pie with Ricotta Cheese Crust Caprial + John: Modern Pot Pie cooking class

The Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower Crust didn’t seem as seasoned as it should be. In order to make it for a meal for vegetarian F, I will probably take their other suggestion which is to just make the cheesy mashed cauliflower and fry those into cauliflower cakes!
Caprial + John: Modern Pot Pie cooking class Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower Crust Caprial + John: Modern Pot Pie cooking class Pork and Lemon Pot Pie with Cheesy Mashed Cauliflower Crust

While we were eating the pork and lemon pot pie with mashed cauliflower, John showed us how to create the mushroom leek mustard and garlic white wine (well, they actually used vermouth) cream sauce for the Braised Leek and Chicken Pot Pie with Crispy Potato crust. I don’t have a mandoline, so although I like the idea I’m not sure when I’ll execute this recipe.
Caprial + John: Modern Pot Pie cooking class Caprial + John: Modern Pot Pie cooking class Braised Leek and Chicken Pot Pie with Crispy Potato crust Caprial + John: Modern Pot Pie cooking class Braised Leek and Chicken Pot Pie with Crispy Potato crust Caprial + John: Modern Pot Pie cooking class Braised Leek and Chicken Pot Pie with Crispy Potato crust Caprial + John: Modern Pot Pie cooking class Braised Leek and Chicken Pot Pie with Crispy Potato crust

Everyone was close to drinking up every last drop of that Buttermilk and Lime Curd Layered Panna Cotta. Because it was not chilled overnight it was softer than a usual panna cotta, but all the flavors were there, and everyone liked how it wasn’t too sweet (thanks to the buttermilk) and was so light and refreshing. It’s a super simple dessert to make, although since F can’t have gelatin I wonder how agar will substitute in…
Caprial + John: Modern Pot Pie cooking class Buttermilk and Lime Curd Layered Panna Cotta  Caprial + John: Modern Pot Pie cooking class Buttermilk and Lime Curd Layered Panna Cotta

I always enjoy their classes and the little stories they tell and tricks and tips they offer that are outside what you would find in a recipe. They have classes once a week- check out their website to see the menus of their upcoming classes (they always create their own menu for the class), or see if you are interested in attending one of their monthly supper clubs!

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Art Blooms at the Walters Art Museum

April 19, 2013 by 2 Comments

Lest you think my life in only eating…

While I was in Baltimore a couple weeks ago, I took a couple hours break from the conference to visit the Walters Art Museum. This lovely museum is free, working from donations, and I was surprised at the size and curation of the collection being so amazing for a free museum- I had vastly underestimated the amount of time I could spend here.

The reason I had visited was for a specific exhibit I had seen advertised, online called “Art Blooms”. For this short weekend (this year April 5-7- exactly the time I was in town by happenstance), floral arrangers participated and added to the regular art collection by creating and then exhibiting alongside interpretive floral arrangements of various art works of the museum.

The interpretations varied from echoing the colors and directions of forms and actions in the art to also being symbolic or being literal. For instance, one interpretation included the use of tobacco leaves because the portrait was that of man involved with a tobacco company.

Another arrangement used a vase that included 5 holders to point back to the painting in which a boy has hurt his hand and is having it wrapped over a bowl of water/blood.

Yet another had somehow found the perfect vase where a characteristic of the vase called back to the head in a sculpture, or a string of painted beads evoking the reins on a horse, or some cloth fluttering similar to an officer’s sash belt.

Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum
Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum  Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum

Here is a peek at some of what I was able to admire as I tried to cram in all I could. This year the exhibit focused on 19th century art, and included over 30 floral arrangements by various garden clubs in Baltimore area.

Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum Art Blooms at the Walters Art Museum

I also have included some other shots to show how lush the atmosphere of art was here at the Walters Museum, often I felt like not only was I looking at art, but just the way each room was arranged was also a work of art.

Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland

Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland Walters Art Museum, Baltimore Maryland

 

If you have the opportunity to go to Baltimore, I highly recommend this museum, and spending at least half a day here. Even if you have children, they created these remarkable Family Guides pamphlets which could make a visit more interactive by having them search for certain pieces of art treasures, and helping to make connections within a theme for a certain culture or period of time’s artifacts.

Did I mention again that it is a free museum that operates from donations (and you will want to after seeing how much this museum offers)? The fact this was free and the great reviews on Tripadvisor (which I will often use as a resource- the Walters Museum is ranked #1) helped make the decision for me to visit even while I was at a work conference since I knew I only had a brief time between sessions.

You can even walk here from a hotel in the Inner Harbor (which is where I was staying, and there quite a few hotels in this touristy area, so it is likely you might be too) – just walk on Charles St from Pratt St for about 1 mile.

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A breakfast at Miss Shirley’s in Baltimore

April 17, 2013 by Leave a Comment

Another name of a restaurant that was recommended multiple times by other attendees of the IA Summit conference in Baltimore, Maryland the first weekend of April was Miss Shirley’s Cafe. Since I had a little time before I had to fly out on Monday, I got up early to get breakfast there.

I started out with a phenomenal spicy bloody mary, the Spicy Shirley, their version of a Bloody Mary with Absolut Citron, Green Tomato Slice, Pickled Okra, Peppers, Jalapenos, Celery, Peppadews, Lemon Wedge & Lime Wedge, with an Old Bay Rim. I mean, just look at this beautiful thing! I will definitely remember the option of an Old Bay rim.

Miss Shirley's Cafe Spicy Shirley, their version of a Bloody Mary with an Old Bay Rim Miss Shirley's Cafe Spicy Shirley, their version of a Bloody Mary Miss Shirley's Cafe Spicy Shirley, their version of a Bloody Mary with an Old Bay Rim Miss Shirley's Cafe Spicy Shirley, their version of a Bloody Mary with an Old Bay Rim

For my eating portion, I was so so so torn between so many options, and cursed myself for not coming earlier than the day I had to fly out. I will not make that mistake next time, that’s for sure. Finally, I settled on the Trio of Breakfast Sliders, served with Scrambled Eggs – one with White Cheddar & House-Made Carolina Pulled Pork, one with White Cheddar Cheese & Applewood-Smoked Bacon & one with Goat Cheese, Spinach & Roasted Red Pepper, all on Mini Challah Rolls & choice of Shredded Potato & Onion Hash Browns or Savory Grits with Diced Bacon (I picked the grits).

Miss Shirley's Cafe Trio of Breakfast Sliders, served with Scrambled Eggs - one with White Cheddar & House-Made Carolina Pulled Pork, one with White Cheddar Cheese & Applewood-Smoked Bacon & one with Goat Cheese, Spinach & Roasted Red Pepper, all on Mini Challah Rolls Miss Shirley's Cafe Trio of Breakfast Sliders, served with Scrambled Eggs - one with White Cheddar & House-Made Carolina Pulled Pork, one with White Cheddar Cheese & Applewood-Smoked Bacon & one with Goat Cheese, Spinach & Roasted Red Pepper, all on Mini Challah Rolls Miss Shirley's Cafe Savory Grits with Diced Bacon

No wonder Miss Shirley’s Cafe has such acclaim, making the local Baltimore magazine’s list multiple times in categories in the Best Restaurants. There is also a mobile truck version, also serving their menu of breakfast, brunch, lunch.

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Photos from Baltimore

April 15, 2013 by Leave a Comment

Just a photo post.

Views from the Inner Harbor of Baltimore Maryland, which is where I was the first weekend of April for the IA Summit from Thurs-Mon.

Views from the Inner Harbor of Baltimore Maryland Views from the Inner Harbor of Baltimore Maryland Views from the Inner Harbor of Baltimore Maryland

Sunsets seen from the Inner Harbor…and from Federal Hill Park

Sunsets seen from the Inner Harbor Baltimore Maryland Sunsets seen from the Federal Hill Park Inner Harbor Baltimore Maryland Sunsets seen from the Federal Hill Park Inner Harbor Baltimore Maryland

Nestled at the end of Pier 5 in the Inner Harbor, the Seven Foot Knoll Lighthouse was built in 1855 entirely of iron, and is the oldest screw-pile lighthouse in Maryland. It is a Baltimore landmark and famed for its barn red color.

Seven Foot Knoll Lighthouse Inner Harbor Baltimore Maryland Seven Foot Knoll Lighthouse Inner Harbor Baltimore Maryland Seven Foot Knoll Lighthouse Inner Harbor Baltimore Maryland Seven Foot Knoll Lighthouse Inner Harbor Baltimore Maryland

Another Baltimore landmark is the Dominos Sugar Plant.

Dominos Sugar Plant Inner Harbor Baltimore Maryland Dominos Sugar Plant Inner Harbor Baltimore Maryland Dominos Sugar Plant Inner Harbor Baltimore Maryland

The juxtaposition of these sea serpent paddleboats with the USS Constellation was a hoot for me every time I saw it when I did quick walks around the harbor to try to get some fresh air, clear my head between sessions, and burn a few calories.

sea serpent paddleboats with the USS Constellation Inner Harbor Baltimore Maryland sea serpent paddleboats with the USS Constellation Inner Harbor Baltimore Maryland USS Constellation Inner Harbor Baltimore Maryland USS Constellation Inner Harbor Baltimore Maryland

I am not enough of a baseball fan to have appreciated the fact that during my visit was opening weekend for the Baltimore baseball team, the Orioles, and so there were many people clad in orange as the Inner Harbor is in walkable distance from Camden Yards. But, I did take the opportunity to do brisk walks to Camden Yards a couple times during my stay of 5 days.

Camden Yards Baltimore Maryland Camden Yards Baltimore Maryland

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