Portland Drink and a Bite Highlight: Imperial

January 8, 2016 by 10 Comments

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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TOAST 2015 Ticket Giveaway – The Original Artisan Spirits Tasting

February 18, 2015 by 8 Comments

Coming up in 18 days, on Saturday March 7, 2015, is TOAST 2015 – TOAST standing for The Original Artisan Spirits Tasting. The event will be held 4 – 10 PM at the Left Bank Annex. This lets you still enjoy most of the day Saturday doing what you need to, and then spend a leisurely 6 hours being able to wander and learn and taste from among the over 40 distillers and producers and over 120 spirits ranging from locally here in Oregon to across the Northwest, the United States, and oh just the world!

TOAST 2015 - The Original Artisan Spirits Tasting
Tickets are $45 for General Admission and includes entry into the event, a commemorative tasting glass, unlimited bites from popular local chefs, unlimited spirit samples from 40+ distilleries, an Oregon Distillery Trail Scout book,  plus the opportunity to purchase cocktails from the cocktail bar and purchase exclusive products from the distilleries.

You can upgrade yourself to a VIP ticket priced at $60 that additionally provides 2 cocktails from the cocktail bar, access to the VIP area, and access to the after party with the distillers. Designated Driver tickets, which gives you entry, free non-alcoholic beverages, and food are $15.

Or you can win a ticket to yourself from my giveaway below!

About the Oregon Distillery Guild

The Oregon Distillery Guild was founded in 2007 to promote and celebrate Oregon spirits.  Oregon Distillers Guild President Ted Pappas explains that “As the country’s first distillery guild, it was something we looked to our brothers and sisters in the beer industry for.  They had their guild and it made sense for distillers to have one as well.  We have always worked together and the spirit of cooperation continues.”

The distillery trail has a lot of diversity, ranging from vodka, whiskey, rum, gin, tequila, brandy, liqueurs like limoncello, coffee or butterscotch or chocolate liqueurs, gluten free bai jiu, spirits like absinthe or aquavit… We are very rich in artisan spirits here.

Ted Pappas further noted that “I’m about growth of the industry in our state as it creates jobs not only to the distillery but all of the vendors needed to support them.  Growth in the industry is everywhere. It is very strong in the NW as both Oregon and Washington are in the top five total distilleries in the country.”

As mentioned, with your admission you will get the Oregon Distillery Trail Scout book (aka ODT Scout Book). This is a small pocket notebook that provides a map with details of the location and contact information of each distillery on the trail, including the spirits produced and tours and tasting information.

As Ted Pappas explained, “The idea behind the ODT was for the end consumer to fully grasp who we are, and that there is a vast amount of spirits right in their own backyard.”

I’ll say… In Oregon alone, there are 400 spirits being produced by more than 30 distilleries, and the number continues to grow.

If you are in Ashland, Bend, Brookings, Corvallis, Dundee, Eugene, Hood River, Hillsboro, Medford, Newport, Portland, Roseburg, Sheridan, Troutdale or Warren you can check out the book to see if there’s a fun tasting adventure nearby with tarragon or saffron vodka or limoncello…

About TOAST

Or, save yourself the roadtrip and do all your tastings all under one roof of the Leftbank Annex building in Portland, Oregon with TOAST 2015. This is right by the Moda Center so easy to park as well as convenient to lots of public transit options like MAX and Streetcar. Event organizers have also coordinated with Broadway Taxi to ensure attendees have other transportation available (Broadway Cab will be there to provide free rides home between 8:30pm and 10:30pm, which is included with the ticket).

This is the 5th time the event is being held, and this year boasts more than 40 distillers on hand pouring samples of 100’s of distilled spirits from Oregon and beyond. Click here to view a list of all the TOAST 2015 distillery participants
Save yourself the road trip and sample 100s of spirits at TOAST, The Original Artisan Spirits Tasting event by the Oregon Distillery Guild Save yourself the road trip and sample 100s of spirits at TOAST, The Original Artisan Spirits Tasting event by the Oregon Distillery Guild

Local chefs will provide food prepared to pair with spirits and participants include

  • Elias Cairo of Olympic Provisions
  • Johanna Ware of Smallwares
  • Scott Dolich of The Bent Brick
  • Matthew Fields of Stella Taco
  • Kevin Schantz of (soon-to-open) RingSide Grill

There are so many times when I am browsing the liquor shelves and am intrigued by descriptions of different kinds of coffee liqueur for a more tasty Espresso Martini, or see a lemongrass lime vodka or lime flavored rum, or fresh peppers or ginger infused vodka, or marionberry whiskey or cherry whiskey…

Or coffee rum or ginger rum, how about apple pie liqueur, or Sweet Tea, Spice Tea and Smoke Tea spirits, or Chai Tea vodka…

OK OK I may lean a lot towards vodka in my own cocktail making. That’s why I am excited to attend TOAST 2015 this year and learn more about these other spirits and learn to appreciate them and distinguish their flavors on their own pre-cocktail.

All these flavors by the way that I mentioned above are all products that are produced by participants at TOAST. 
Save yourself the road trip and sample 100s of spirits at TOAST, The Original Artisan Spirits Tasting event by the Oregon Distillery Guild
It’s continuing education… because we should all keep learning and expanding our view right? Including with spirits?

I mentioned the admission came with unlimited samples of the drinks and food right?

I asked Ted Pappas what his tips might be to experience TOAST, and he said “I see TOAST in two waves. For those who just want to have a quiet sampling experience interacting with the participants, the first part of TOAST is for you.

Once 6pm or so rolls around, the activities start with “Ted Talks” (interviews I’ll be doing with participants) on the half hour, introduction of the Oregon Starka Project, and who knows, maybe a few more fun things. Plus, VIP passes get you access to the after hour party with the distilleries, so making an evening out of it is very much an option. ”

And, you can win a General Admission Ticket to TOAST 2015 – I’m happy in conjunction with Little Green Pickle to help hook you up! Just use the Rafflecopter widget below to enter. You must be an adult 21+ and have valid ID to use the general admission ticket. Good luck!

a Rafflecopter giveaway

To increase your chances of winning, hop on over to my friend’s blog Urban Bliss Life or to Salt. Water. Coffee. or to The Good Hearted Woman or at The Spicy Bee where those lovely ladies are giving a ticket away also!

You can follow the latest news via @TOASTPortland on Twitter and @toastportland on Instagram and/or checking hashtag #TOAST2015!

If you attended TOAST this year, how would you explore spirits? Would you try to taste a variety, or try to taste all of the versions of your favorite kind of spirit, or try new spirits?

Disclosure: I am being provided a ticket to the event for myself and a ticket to give away to you, my reader, in exchange for promoting TOAST and social media coverage. The views and opinions expressed in this blog are entirely my own. Special thanks to Little Green Pickle for the tickets, and to Oregon Distillers Guild President Ted Pappas for answering some of my questions! Images in this post are courtesy the Oregon Distillers Guild. Follow me and the hashtag #Toast2015 to see more of the TOAST adventures to come!

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BlueHour Portland

November 12, 2014 by 4 Comments

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

Disclosure: This meal was complimentary, 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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