Portland Drink and a Bite Highlight: Imperial

For Foodie Friday today, I wanted to start a series highlighting a Portland Drink and a Bite of food that I think not only is best in class within Portland, but is a classic representation of the character of Portland. Of course, that Portland Drink and a Bite Highlight is also delicious, and unique.

For the first highlight, I go to the first duo I craved when I returned from being away for 3 weeks or so – the A Radish Walks Into A Bar… cocktail at Imperial.

A Radish Walks into a Bar cocktail, ransom old tom gin, carpano antica vermouth, radish gastrique, lemon, and cracked peppercorns, Imperial PDX, Vitaly Paley

Crafted with Carpano Antica vermouth, Ransom Old Tom gin, lemon, radish gastrique, cracked pepper and salt, and served with a beautiful cube of ice (sourced from PDX ice) that they hand carve from an ice block. This unique cocktail is savory and sour and sweet (it’s name is a nod towards Chef Vitaly Paley’s win in Iron Chef with radish as the secret ingredient). And this cocktail is one of my top 5 favorites in Portland. It’s the best radish cocktail I’ve ever had, and I keep going back to it.

Apparently Portland Monthly agrees with me – it listed it among the Top 10 Cocktails in PDX in March 2015.

I don’t even have to look at the menu – as soon as I sit down (usually maybe once a month or so) at Imperial, I order this cocktail right off the bat, along with a Parker House Roll.
Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley

This is the best Parker House Roll I’ve ever had – larger then your fist, served warm with whipped butter and Jacobson sea salt, it’s buttery delicate softness with a hint of sweet is a perfect match for the slight peppery bite of the Radish Walks Into A Bar cocktail, making it a great starter. Every time I go into Imperial, I order the cocktail and roll. I’ve even done this when I was on my way walking to meet others for drinks and dinner – I stopped and got this first!

The rest of the Imperial kitchen and bar is firing on all cylinders, so feel free to add to your meal with a grilled salad, Dougie’s fried chicken, or many other items on the menu. This particular Portland Drink and a Bite feels like it really embodies Portland to me in it’s celebration of Chef Paley with that creative cocktail, paired with a nod towards James Beard with those Parker House rolls, and it gets you into the door of Imperial with it’s Northwest cuisine.

Have you tried this cocktail and/or Imperial’s Parker House Roll before? Do you have a favorite drink and a bite someplace that you think really represents Portland that you’d like to nominate?

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Guide to Planning A Trip: Research

Hello, and happy 2016! I hope so far, your first week of 2016 is going well!

If you are following me on Instagram, then you know I have just recently returned from a holiday trip where I spent Christmas and New Year’s in Japan! I spent about 17 days there.

Day 5 in Japan has the theme of kawaii or cute. We visited the Calico Cat Cafe in Shinjuku where I fed some shredded chicken as treats to kitties, and we visited the Ghibli Museum in Mitaka before stops at Nakano Broadway and Kabukicho. You need to buy tickets to the museum a month ahead but it’s well worth it as it is very thoughtfully crafted as an exploratory experience for all ages and full of wondrous details. Yes that’s a kitty wearing a Christmas cape. #kawaii #shinjuku #calicocatcafe #catcafe #catcafetokyo #cat #cats #kitty #kittycafe #ghibli #ghiblimuseum #totoro #laputa #Susuwatari #sootsprites #mitaka #japantrip #japantravel #tokyotravel #tokyo #asiatravel #asia #traveljournal #travel #traveljapan #pechfredjapan2015

A photo posted by Pechluck Laskey (@pechluck) on

This was a dream trip for me in that I have always loved the idea of Japan travel, and in college at one point I had various postcards of scenes of spring and winter in Japan hanging on my dorm wall. Although I’ve been through Japan before, it was either passing through (so barely outside the airport) or focused on work in Tokyo, so I never had the leisure to really see the places I had dreamed about.

Lately, with the great (well, for us in the US) exchange rate and catching a fare sale to Japan, I got to make that dream finally come true. I have a long series of posts planned to go through the various experiences I had, but I first wanted to share how I do my preparations beforehand in planning a trip.

I hope this will be helpful in giving you some insight on what I do, and perhaps give you ideas on how to plan a trip for yourself, whether it be domestic or international, multiple countries, one country, a region, state, or just a city.

Guide to Planning A Trip Part 1: Research

I am very thorough when I plan a trip- it’s when my feeling of the Fear of Missing Out once I have already taken the journey to a destination becomes most pronounced. At the same time, although I want to know options of things to do (and EAT!) beforehand because I’m not the type to generally just relax in my hotel room, I also balance it with not going crazy trying to hit a big checklist doing everything and anything only to return home exhausted.

I always start my planning with research. This usually is a mix of

  1. Reading the list of activities and restaurants on Tripadvisor. They have ranked lists based on reviews, and you can also read and ask questions in their forums.
  2. Google searching for lists and blog post experiences and even YouTube videos (for instance “Top Things to do in Kyoto”)
  3. Asking friends
  4. Borrowing some travel guides from the library

I enter information on the destinations I’m interested in from these sources – whether it be copying and pasting from 1 & 2, entering notes from 3, or typing in information from 4, into a Travel Google Doc, specifically a spreadsheet.

The main 5 reasons for using Google Docs are

    1. Gather all the information in one place, across all the sources.
    2. Since it’s electronic I can easily add to it and organize it via cutting and pasting or adding to it unlike on paper.
    3. Since it’s Google Docs, I can reference it from anywhere, anytime be it work, home, downtime on public transit, or when I’m on the actual vacation.
    4. Since it’s Google Docs, I can share it with others who are going on the trip with me or my family so they know where I am.
    5. Years later if I return to a destination, I can easily pull it up again to revisit places I enjoyed, or be reminded of places I wanted to go but missed last time. I also use this if someone asks me for recommendations to remember highlights even from years ago.

How to Plan A Trip: List of Vacation Stuff documents in Google Docs that I can get to anytime anywhere and share with others and reference years later

I always use a spreadsheet because I like using tables so I can break it up into rows with multiple columns for the same destination so I can categorize information for easy scanning within each column. I usually will have

    • a column for the name of the destination (such as a national park, a museum, a restaurant)
    • a column for the area (for Japan this was a city, but for smaller places like when visiting a city like Denver, I may break it up into neighborhoods like RiNo or Downtown or Boulder). As I go, I will group destinations that are in the same area together so I can minimize travel time by seeing things all in the same area on the same day.
    • a notes column where I will quickly identify what is interesting about that destination, an address and phone number, hours of operation. This is very useful that it’s all right there so I can immediately see when things open and close and plan accordingly.
    • I also will have another column for cost. This is an estimated cost if there is an admission fee for instance to a museum or general cost per person for a meal. This helps me ballpark what to budget for the trip activity and may make me decide to do or not do the destination.
    • I then have multiple columns for website addresses/URLs. This is a huge time saver because after finding a good reference such as a blog review of someone’s experience, or a news article highlighting the destination, I may or may not easily find that information again. One of the URLs will also be to the actual site for that destination. That way I don’t have to search for it again.

How to Plan A Trip: Example of Things to Do wishlist for Japan in my Google Doc while trip planning

  • If I am planning the trip with others, I might share the sheet and add additional columns where they can add their notes or rankings (1-10) on how much they would like to go to that destination.

There are other (what others may call crazy) things I do, such as eventually make a new tab within the same Google Doc where I will organize this information into my actual travel itinerary instead of my wishlist. At that point, I’ve made the cut based on areas and cost and time of what are actual considerations for the trip this time. I personally also like to color-code the days to make it easy to scan. The itinerary is not set in stone – but it narrows down my wishlist into the realistic “will do” and “might do” options only.

The wishlist also stays separate because once I move it into my itinerary, some of the columns such as Area aren’t needed anymore and I will pare down the information of what’s interesting in the notes column. I usually update the cost column when I’m actually on vacation to what I actually spent so continually track my spending while on vacation also. At the bottom of the sheet, I summed up everything spent. In some cases, there may be additional breakouts such as who paid for what, or conversion of currency (this trip I accounted for US dollars, Canadian dollars, and the Japanese yen), or what was cash vs credit card that I’ll resolve with statements online. I add rows for unexpected activities or costs as well as they come up.
How to Plan A Trip: Example of my Itinerary which I color code by day and narrow down the information and track costs while on vacation

You can do this research step even when you are still in the dream vacation state – you can see how it might help determine how long you stay. It definitely made a difference for me in that I ended up planning a longer trip than initially based on my list, and when I summed up the cost I increased my vacation budget.

In my next post, I will go into the second thing I generally start to create in planning my trip: a custom vacation Google My Maps. Based on seeing the areas I am interested in, I then begin to focus in on where I will be staying/reserving lodging. Stay tuned!

What do you think of my first planning actions? What do you do in starting to plan for a trip?

Here’s a summary of my Japan Travel post series:

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Beer Brunch at Burnside Brewing

Are you looking for a brunch without a line and long wait but all the goodness of homemade biscuits, fried chicken, eggs Benedict, french toast, steak and eggs… And is flexible enough to be casual with friends and also family friendly, offers a nice patio to dine outside, and serves brunch on Saturday and Sunday? How about also offers a Bloody Mary or a Beer Brunch with a beermosa? Did you even know you could get all those things at Burnside Brewing?

That’s right, Burnside Brewing is more than the beers they brew and a brewpub offering an excellent burger from their kitchen for lunch and dinner daily. During the respectable hours of 11 AM – 3 PM on Saturday and Sunday, they offer a brunch menu.

Although Burnside is a brewery offering beer, they also have a full bar and wine. That means that you can definitely get your Bloody Mary on here, and they are happy to make you a Beermosa, aka a beer with orange juice. You’ll even get a choice of beer for the beermosa, I recommend the Sweet Heat, a wheat beer brewed with Apricot and Scotch bonnet pepper and 2012 GABF gold medal winner, for a little added heat. Don’t worry about getting too much burn – I thought their Bloody Mary was much mroe spicy than the beermosa with Sweet Heat, though the spiciness of the Sweet Heat does vary by batch. Ask for a little taste of the beer if you’re unsure.
'Burnside

Ask what is the Brunch Board for the day – it changes up often, here you can see it’s a flatbread with ricotta, tomato, olive oil, mushroom, and egg. I enjoyed it as a starter as we were still working out among the group who was ordering what – order it at the same time as your drinks to share.
Burnside Brewing Brunch Board - changes up often, here you can see it's a flastbread with ricotta, tomato, olive oil, mushroom, and egg Burnside Brewing Brunch Board - changes up often, here you can see it's a flastbread with ricotta, tomato, olive oil, mushroom, and egg

Inevitably multiple people in your party will be drawn and want to order the Fried Chicken & Cornbread Waffle served with Bee Local honey butter and maple syrup. Don’t fight! Just order the dish for the table.
Burnside Brewing Brunch menu includes Fried Chicken & Cornbread Waffle served with Bee Local honey butter, maple syrup Burnside Brewing Brunch menu includes Fried Chicken & Cornbread Waffle served with Bee Local honey butter, maple syrup

Also to share for the table get the incredible Thick Cut Bacon, and the perfect mix of crispy and melt in your mouth of the Crushed Potatoes with romesco and herbed crema.
Amazing thick cut bacon at Burnside Brewing bunch Burnside Brewing Brunch Crushed Potatoes with romesco, herbed crema

Burnside Brewing Brunch also offers a few new brunch options beyond the regular that you might want to consider. For instance, there’s the Burnside Hot Brown featuring texas toast, grilled turkey, bacon, mornay, and tomato.
Burnside Brewing Brunch's Hot Brown with texas toast, grilled turkey, bacon, mornay, tomato

I personally went with the Croque Madame with country ham and gruyere in a brioche sandwich, then topped with mornay and sunny up egg.
Burnside Brewing Brunch menu includes Croque Madame with country ham, gruyere, brioche, mornay, sunny up egg Burnside Brewing Brunch menu includes Croque Madame with country ham, gruyere, brioche, mornay, sunny up egg

Have you been to the Burnside Brewing brunch before, and what was your favorite dish? Did you know that Burnside Brewing offers brunch? Have you ever had a beermosa?Where is your to go brunch spot right now?

Disclosure: I attended a Bloggers Brunch where I was able to enjoy complimentary samples of some of the menu at Burnside Brewing.  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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Recipe for a Vegetarian Southwest Squash Casserole

While I was in Santa Fe, I saw several times the options for a Southwest Squash Casserole. Instead of the usual burritos or other Mexican food with the generous ladling of red or green (or both, “Christmas style” – get it, using both red and green?) chiles, the Southwest Squash Casserole option sounded less heavy but still celebratory of the namesake southwest chiles. I didn’t have any while I was in Santa Fe, but I was inspired to make one myself.
Recipe for a Vegetarian Southwest Squash Casserole that uses yellow squash, butternut squash, and green chiles and red salsa

This recipe for a Vegetarian Southwest Squash Casserole uses both red salsa and green chiles, as this was my favorite way to enjoy the chiles in Santa Fe (though they used red chiles and green chiles – I dialed down the heat by using a salsa instead). Also, maybe I could never really know which would be the best at any restaurant – the green or the red – so why decide? Why not both?
Recipe for a Vegetarian Southwest Squash Casserole that uses yellow squash, butternut squash, and green chiles and red salsa

In Santa Fe sometimes the green chile came with chunks of shredded chicken in it, but if you get the ones in the can you normally see in the store it will just be the chiles – it’s up to you if you want to add in some shredded cooked chicken to this dish.

Ingredients:

  • 8 cups of squash – I used a mix of yellow squash that I chopped into half moons (they should be at least 1/2 inch thick so they don’t get too mushy) and cubed butternut squash
    A mix of yellow squash and butternut squash for this Vegetarian Recipe for Southwest Squash Casserole
  • 2/3 cup chopped onion
  • 1 4 ounce can of chopped green chiles
    A 4 ounce can of green chiles for the green and salsa adds the red for this Recipe for a Vegetarian Southwest Squash Casserole
  • 2 cups grated cheese, divided – I used a blend of cheddar and jack cheeses
  • 1/4 cup flour
  • 3/4 cup salsa – if it’s not spicy you may want a little more if it’s a chunky salsa you are using, if it’s spicy you might dial it back a little to not overwhelm the dish with too much heat
  • 2 green onions, chopped

Directions:

  1. Preheat oven to 400°F. Coat a 11-by-7-inch 2 quart casserole baking dish with cooking spray.
  2. I had to do this in two large mixing bowls because I didn’t have a bowl large enough, but you will want to combine your 8 cups of squash, 2/3 cup chopped onion, the 4 ounces of chopped green chiles, half of your grated cheese (so just 1 cup cheese), and the 1/4 cup flour together and mix. Since I used two mixing bowls, I just put half of everything in each bowl to do the mixing – you will want to flour, onion, and green chiles and cheese to coat all your squash lightly. Then combine the mixture together into your sprayed baking dish. Cover with foil.
    Toss together your squash, cheese, green chlies, chopped onions, and flour for the first step of the Recipe for a Vegetarian Southwest Squash Casserole Toss together your squash, cheese, green chlies, chopped onions, and flour for the first step of the Recipe for a Vegetarian Southwest Squash Casserole Toss together your squash, cheese, green chlies, chopped onions, and flour for the first step of the Recipe for a Vegetarian Southwest Squash Casserole
  3. Bake the casserole until the squash is tender, about 30 minutes. Remove from oven and distribute your salsa over the top, as well as sprinkling over the salsa your last 1 cup of grated cheese.
    Top with salsa for the red in this Recipe for a Vegetarian Southwest Squash Casserole Top with salsa for the red in this Recipe for a Vegetarian Southwest Squash Casserole
  4. Return to the oven uncovered to bake for another 15 minutes or so until the cheese is bubbling. Remove from oven and sprinkle with green onions.
    Recipe for a Vegetarian Southwest Squash Casserole that uses yellow squash, butternut squash, and green chiles and red salsa Recipe for a Vegetarian Southwest Squash Casserole that uses yellow squash, butternut squash, and green chiles and red salsa

Have you ever heard of a Southwest Squash casserole? Did it have this “Christmas” version of red and green chiles, or how was it?

This is my last post until after the holidays: in fact, I actually left for Japan several days before this post went up! So I wanted to take this opportunity to wish you a wonderful warm holiday until 2016, full of new memories and of course lots of deliciousness.

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Rosemary and Cheddar Breakfast Sausage Dip

A incredibly delicious recipe I made for brunch one weekend was this Rosemary and Cheddar Breakfast Sausage dip.
Rosemary and Cheddar Breakfast Sausage dip paired with Food Should Taste Good gluten free GMO free Multigrain Chips

The original inspiration that I only did minor tweaks came from the Food Should Taste Good website recipe for Brunch that users breakfast sausage, maple syrup, cheddar cheese and fresh rosemary. They got the recipe courtesy of Amanda Paa of heartbeetkitchen.com. My minor change as that I used sage breakfast sausage and removed the use of salt as I’m not a huge fan of too much salt and I also had some leftover sage that I minced and added as well to help highlight the sage in the sausage I used.

I’ve written about Food Should Taste Good chips before based on an event I attended and made a Mexican Street Corn dip with their Blue Corn Chips, and then again with a Caramelized Onion Jam and Goat Cheese with Sweet Potato Chips.

These  are the Food Should Taste Good multigrain tortilla chips that are paired with this dip are gluten free, GMO free, and include healthy ingredients such as brown rice flour, flax, sunflower seeds, sesame seeds, quinoa, and stone ground corn as well as rosemary extract, which will echo the bit of rosemary in the dip.

And, it was a great way to use some of the leftover grated cheddar cheese I had grated (I grated 36 ounces of it for the cheddar fondue recipe I posted earlier on Monday!)

Ingredients:

  • 8 ounces of breakfast sausage
  • 1/4 cup minced onion
  • 3 cups freshly grated cheddar cheese (9 ounces)
  • 2 1/2 tablespoons corn starch
  • 1 1/2 teaspoons fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups milk
  • 1 tablespoon of maple syrup
  •  bag of Food Should Taste Good Multigrain Chips for serving

Directions:

  1. In a medium sized skillet over medium high heat, add the 8 ounces of breakfast sausage. Crumble it as much as you can as you add it to the plain skillet, and as you cook the sausage crumble it some more to break it up and stir.
  2. When sausage has just a little pink remaining, add the 1/4 cup of minced onion and continue cooking, until meat is no longer pink and onions are translucent. Drain meat (separate it from the oil that emerged – I save the oil in a container to use for fried rice or something else) and set aside to cool.
    Crumble and cook breakfast sausage with minced onion
  3. In a bowl, toss together the 3 cups of freshly grated cheddar cheese, 2 1/2 tablespoons of cornstarch, 1 1/2 teaspoons of rosemary, and 1/2 teaspoon of garlic powder. If you use pre-grated packaged cheddar cheese it already has cornstarch and other preservatives in it – I recommend grating the cheese fresh!
  4. In a medium sized saucepan, combine the 1 1/2 cups of milk and 1 tablespoon of maple syrup. Turn the heat to medium and stir constantly while it warms to steaming but not burning. Once it starts steaming, add your cheese rosemary dry mix and continue stirring as the cheese melts.
    Adding the cheese to the warmed milk and maple syrup
  5. Once the cheese is melted and smooth, add the sausage and stir is to distribute the sausage evenly. Pour into a container and serve with the chips!
    Combining the pre cooked breakfast sausage with the melted cheese

This dip is so good I can imagine folding a few spoonfuls into an omelette as well. This feeds 6 people and refrigerated well – I just warmed it up before serving again. I served mine in mini-ramekins with the chips. It’s great for if you have guests staying over for a little fancy extra breakfast side, or just to treat yourself on a cold morning – I justified the healthy multi grain chips as making this cheese and mat dip totally balanced.
Rosemary and Cheddar Breakfast Sausage dip paired with Food Should Taste Good gluten free GMO free Multigrain Chips

If it looks sorta fondue-y… you’re right I thought the same thing! Obviously this isn’t vegetarian, which I wanted for my party, but for brunch for myself, sausage and bacon are fair game right?

What’s your favorite breakfast?

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