Stray Birds by Stray Dogs PDX

May 15, 2015 by 18 Comments

Every Monday in May, Stray Dogs PDX (link to their Facebook account because sorry, their website is terribly uninformative and outdated), usually known for their popping up at various restaurants with their fancy take on hot dogs, has been hosting a Stray Birds concept at Beast. Nomadic chefs Peter Cho and Johnny Leach (aka the “Strays” as they have no brick and mortar home yet) for Stray Birds change the focus from Dogs (hot dogs) instead to Birds – which in this case, means Korean Fried Chicken (aka the real KFC).
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach. The 3 courses + beer for $35 was inclusive, but there were alternate drinks also available for purchase additionally, like a bottle or shot of Chamisul Sojo or a bottle of Makgeolli, or cans of Asahi or Oriental Brewery Beer.

Oh, sold! I’m sold! I loooove Korean Fried Chicken because it’s always crispy on the outside with a glaze that is both spicy and sweet, and succulent and juicy on the inside. It’s not something you can easily find in Portland.

So after an email to straydogsPDX at gmail.com, we secured our reservations for an opening during their service from 5:30-9:30pm. For $35, three courses and a beer equaled on my visit

Beer: Rainier Beer Lager in a can
There were alternate drinks also available for purchase additionally, like a bottle or shot of Chamisul Sojo or a bottle of Makgeolli, or cans of Asahi or Oriental Brewery Beer.
Rainier Beer at Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015. The $35 included dinner and this beer Rainier Beer at Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015. The $35 included dinner and this beer

Course 1: Bibim Gooksu

Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi
Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Course 2: Korean Fried Stray Bird

The glorious main protein of korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze. You will need the moist towelettes they also give you, and I appreciated that they gave a bone bin.
Course 2: The glorious korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 2: The glorious korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Side dish of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter
Course 2: one of the side dishes to the Korean Fried Stray Bird of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 2: one of the side dishes to the Korean Fried Stray Bird of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Side dish (Banchan basically) of a Pickle Plate with bread and butter daikon, garlic chive stuffed cucumber, and dill pickled bean sprouts and kimchee
Course 2: one of the side dishes to the Korean Fried Stray Bird of a Pickle Plate with bread and butter daikon, garlic chive stuffed cucumber, and dill pickled bean sprouts and kimchee at Stray Birds, a pop up by Stray Dogs PDX in May 2015

This second course is served family style to each dining party, which is what you would usually expect dining Korean style.
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

Course 3: Milk + Cookie

Two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder (basically a shaved ice dish), plus the choco pie with coffee marshmallow and puffed rice
Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015

A few shots of the staff at work. Since we had the 5:30 seating, and were literally the first guests to walk into the restaurant, I got to marvel and the beautiful tray of chicken awaiting the fryer and to have the glaze brushed on.
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

I really enjoyed the chicken, and hope to visit a Stray Dog event sometime in the future. Again, if you are interested in attending one of the Stray Birds by Stray Dogs PDX pop up, they are every Monday in May at Beast, and you make your reservations ahead of time for 5:30-9:30 at straydogsPDX at Gmail dot com.

Stray Dogs is also popping up Fridays at Kitchen Cru serving their haute hot dogs for lunch only from 11:30 – 3 every Friday in May as Stray Dogs Luncheonette.  

Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

Have you been to a Stray Dog event, or had Korean Fried Chicken?

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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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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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Beer Pairing Dinner: The Bruery and Coquine Supper Club

April 24, 2015 by 4 Comments

Last week was the Craft Brewers Conference, which yielded 10,000+ beer industry folks visiting Portland, as well as a hundred events involving beer all week. I was able to attend one of the beer pairing dinners that was hosted at Imperial Bottle Shop and Tap Room that highlighted The Bruery and Coquine Supper Club for beer and food pairings.

Oh, I just love when drinks and food are paired together. Not only is the food great, but when paired with drinks specifically, I often find new discoveries as the food transforms with the drink, and the drink is transformed by the food.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 4, Bruery Geriatric Hipster Club - beer equivalent of an Old-Fashioned; oak, bitters, orange peel

This was a particularly special event because usually The Bruery in Orange County, California only has a small number of bottles that you see in the Portland bottleshops, and they were bringing beers I had never had the opportunity to try. Furthermore, Coquine has been operating as a pop-up supper club but this event is supposedly their last pop up dinner until they open their brick and mortar restaurant this summer.

Without further ado, here are the courses I enjoyed for dinner on Friday. I hope this is useful in perhaps inspiring you to try The Bruery, Coquine, check out Imperial Bottle Shop for more events, and/or even doing your own beer and food pairings.

Course 1

Beer: Bruery Jardiniere – a new Belgian pale ale, crisp & refreshing
Food: House made ricotta and fava bean crostini with pea blossoms and lemon (passed hors d’oeuvres)
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here, Course 1 of Jardiniere, a Belgian pale ale, crisp & refreshing paired with House made ricotta and fava bean crostini with pea blossoms and lemon

Course 2

Beer: Bruery Sourrento – a limoncello-inspired sour blonde with lemon & lactose. This was one of my favorite beers of the evening because of it’s lemony tartness.
Food: Smoked green farro with artichokes, schmaltz, and brown butter bread crumbs – just great subtle flavors and fun textures.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner, glass of Bruery Sourrento - a limoncello-inspired sour blonde with lemon & lactose. This was one of my favorite beers of the evening because of it's lemony tartness. Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 2, Bruery Sourrento - a limoncello-inspired sour blonde with lemon & lactose paired with Smoked green farro with artichokes, schmaltz, rosemary and brown butter bread crumbs

Course 3

Beer: Bruery Loakal – an oaked American Red Ale generally only available in Orange County but brought by the brewers for this event, this is one of their more hoppy offerings with woody flavors and some caramel.
Food: Roasted carrots with creme fraiche, oats, benne seed, aleppo pepper, and crispy pig ear. I could have had a whole handful more of that crispy pig ear on this plate.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 3, Bruery Loakal - oaked American Red Ale generally only available in Orange County, paired with Roasted carrots with creme fraiche, oats, benne seed, aleppo pepper, and crispy pig ear

Course 4

Beer: Bruery Geriatric Hipster Club – beer equivalent of an Old-Fashioned; oak, bitters, orange peel. An extremely rare beer as it was produced exclusively for the Bruery’s Hoarders Society members. Although I liked the idea of the beer and the beer itself was ok on it’s own (with very strong bitter and yet sweet notes – and not evoking an Old Fashioned for me as I wanted more bourbon flavor in it), the beer I think overwhelmed the food course.
Food: Beef tartare with Douglas Fir and hazelnuts. I like the idea of using seasonings to bring out flavors, but still missed having an egg here.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 4, Bruery Geriatric Hipster Club - beer equivalent of an Old-Fashioned; oak, bitters, orange peel Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 4, Bruery Geriatric Hipster Club - beer equivalent of an Old-Fashioned; oak, bitters, orange peel paired with a food dish of Beef tartare with Douglas Fir and hazelnuts

Course 5

Beer: Bruery Tart of Darkness with Cherries & Vanilla – sour stout aged in oak barrels with tart cherries and vanilla beans. Another one of my favorite beers of the evening as you could strongly taste all that the promises – cherries, vanilla, tartness, the roast characteristics of a stout, all in one.
Food: Duck confit with cannelini beans, Luxardo cherry glaze, fennel and caraway.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 5, Bruery Tart of Darkness with Cherries & Vanilla - sour stout aged in oak barrels with tart cherries and vanilla beans paired with Duck confit with cannelini beans, Amarena cherry glaze, fennel and caraway

Course 6

Beer: Bruery Freckle – mole-spiced imperial stout, the beer offered flavors of chocolate and subtle spice and cinnamon.
Food: Carolina Gold Rice Pudding with cinnamon, vanilla, kumquats, sweet cicely, and dark chocolate salted sable
Sorry for the poorer quality of these photos- I had forgotten my camera and so was armed only with my cameraphone.
Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 6, Bruery Freckle - mole-spiced imperial stout paired with Carolina Gold Rice Pudding with cinnamon, vanilla, orange, and dark chocolate Imperial Bottle Shop and Taproom presents The Bruery and Coquine Beer Pairing Dinner. Here for course 6, Bruery Freckle - mole-spiced imperial stout paired with Carolina Gold Rice Pudding with cinnamon, vanilla, orange, and dark chocolate

Thank you to Imperial Bottle Shop, Bruery, and Coquine for a great event. I hope Imperial Botle Shop will consider doing more beer and food events in the future, that the Bruery will come back to visit Portland with more of their beer, and good luck Coquine with your soon to be open location!

What course sounded most interesting to you, or what beer? Have you ever heard of The Bruery or Coquine before?

As an non sequitur note, next week (Sunday May 3) is the 4th annual Portland Monthly Country Brunch benefiting Zenger Farm. I’ve visited this event the previous year, doing recaps for 2014 and doing a recap for 2013. I’ll be there this year as well: if you have ever been jealous of these events I go to, I highly recommend the Country Brunch. It is is a pretty good value in terms of cost at just $30 for 6 samples each of various competing bloody marys (competing for Best Bloody Mary!) and 6 brunch samples. You can choose to only partake of the brunch and not the booze, AND it is family friendly so you can bring the kids (kids under 5 are free) –  it’s always adorable seeing every year kids dancing to the country/folk music band, people don’t seem to openly appreciate the live music at events with dancing as much as kids. Tickets are on sale now and they usually sell out so if you like bloody marys or brunch, this would be a fun Sunday activity!

~

About Coquine Supper Club
Coquine is a soon to be opened restaurant at 6839 SE Belmont street in Portland’s Mt. Tabor neighborhood. Chef Katy Millard and Ksandek Podbielski began their trek towards the top of Mt. Tabor in 2012, staging one-of-a-kind dinner parties and pop-ups on farms, in wineries and in other restaurants. Along the way this husband and wife duo have developed a ravenous following for Katy’s sophisticated but playful food, and Ksandek’s genuine hospitality and knack for pairing food and drink, which was mostly recently showcased serving as head of the wine program at award-winning restaurant Roe. Katy spent five years working her way up through five different Michelin-starred kitchens in France, and worked as the sous chef at Daniel Patterson’s upscale Coi Restaurant in San Francisco before helping him launch Plum.

Coquin(e): [kō-‘kēn] French. n. or adj. A mischievous child. The word “coquine” is used to chide a mischievous little girl. When directed at a grown up, its meaning is something a bit more flirtatious.

Find out more at Coquine PDX

About The Bruery
The Bruery is a boutique craft brewery located in Orange County, CA specializing in barrel aged and experimental ales. Founded as a small, friend & family run business in 2008, The Bruery takes its unique moniker from founder Patrick Rue’s family surname.

The Bruery is founded on the excitement that Patrick felt in those first years of homebrewing and we continue to strive for that same passion in every aspect of our business today. We never stop challenging ourselves to develop distinctive & imaginative beers, constantly pursuing improvement in all that we do. We brew dozens of original beers each year with our list of ingredients and inspirations growing perpetually. Our collection of oak barrels has also become a primary element of our brewery. Nearly half of our beer is aged in wine or spirit barrels bringing forth flavors reminiscent of the Belgian countryside or classic American distillers.

Find out more at The Bruery

About Imperial Bottle Shop and Tap Room
Drink at our beer-inspired bar, or take beer home to enjoy. Either way, you can choose from 16 local beers on tap and over 400 of the best bottled American craft beer. Whether you’re a seasoned beer drinker or new to craft beer, Imperial provides an enjoyable beer experience through helpful, friendly service and the most sustainable beer-drinking practices available. We were named of of America’s 100 Best Beer Bars by DRAFT Magazine in both 2014 and 2015, and Best Local Beer List in the Northwest 2014 by SIP NW magazine! Find out more at Imperial Bottle Shop and Tap Room

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Franz Bakery Grilled Cheese Throwdown

April 20, 2015 by 12 Comments

Apparently April 12 is National Grilled Cheese Sandwich Day.  So on Sunday April 12, 2015, this resulted in that I had the delicious pleasure of sampling 4 grilled cheeses created using Franz Bakery bread. The four grilled cheeses were submissions by local grilled cheese lovers to Franz Bakery as part of a Grilled Cheese contest in which the grand prize included a year’s supply of Franz bread and an All-Clad barbecue tool set. Franz selected the four finalists, who then at Migration Brewing on Sunday from 11 AM – 2 PM cooked their grilled cheese sandwich entry for the public and for the Judges. This was a free family friendly event, and it was a lot of fun!

Each grilled cheese recipe had to use a Franz bread product and 5 ingredients to keep it simple. If you want to see all the entries, they were on social media using the hashtag #franzgrilledcheezeday on the Franz Bakery Facebook wall or on Twitter and Instagram. But let’s take a look at the finalists, shall we? These were all really great sandwiches and I think I have ideas for future grilled cheese parties…

Lindsay Strannigan who also writes the blog RoseMarried presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi’s Spicy Kimchi and Green Onions. You can see her pro tip is putting a cover while grilling.
Lindsay Strannigan of RoseMarried.com (along with her mom here) presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday Lindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday Lindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezedayLindsay Strannigan of RoseMarried.com presented The Kimcheeze, with Franz Texas Toast with bacon, Tillamook Sharp Cheddar Cheese, Choi's Spicy Kimchi and Green Onions. #franzgrilledcheezeday

Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with the ingredients of Franz San Juan Nine Grain, ‘Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise. Her pro tip here as demonstrated by her husband Dave is putting the mayo on the outside when grilling! Although she used San Juan Nine Grain on the first sandwich you see, I also tried one on the Franz Gluten Free bread of Great Seed which I had never had before and I will definitely seek out again (it also comes in a regular gluten version).
Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz San Juan Island Nine Grain Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday Rebekah Hubbard of PDXFoodLove (along with her husband Dave here) presented Curd is the Word, with Franz Gluten Free Great Seed Bread, 'Nduja, Cheddar Cheese Curds, Arugula, and Mayonnaise #franzgrilledcheezeday

Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread.
Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday Christina Johnson created The Chicken Cheese Overseas with Seattle Sourdough Baking Company Garlic Sourdough, Chicken Breast, Tillamook Swiss Cheese, Sun Dried Tomato Pesto, and Greek Cream Cheese Spread #franzgrilledcheezeday

Christina’s pro technique in grilling was making sure the grill was hot and then rubbing a stick of butter (making sure it sizzles of course) for each side of the grilled cheese. I had never heard of the garlic sourdough bread she used her from Franz, and I’ll be keeping an eye out for it as well as it looks like it’s perfect for making great paninis.
"Christina

Ultimately, Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter.
Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday

I loved how Renee made this a combination of both savory and sweet, and the extra special touch of an extra cheese crisps she also grilled! You can find her award winning take on the grilled cheese on her blog!
Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday Renee Butcher of The Good Hearted Woman took home the prize with her Irish Apple Pie Twice Grilled Cheese, with the ingredients of Franz Bainbridge Island Cinnamon Swirl Bread, Kerrygold Dubliner Cheese, Granny Smith Apples and Apple Butter #franzgrilledcheezeday

I was impressed by all the ladies slinging those hundreds of grilled cheeses for the crowds. It was a really fun, family friendly event with lots of little knee-high and less kiddies. I loved seeing new generations being exposed to more than just white Wonder bread and American cheese.

Did you know that Franz Bakery has been operating for more than 100 years (thanks to two brothers from Austria who founded their small independent bakery in Portland in 1906) and continues to be family owned (fourth generation) and operate at that same address (NE 11th and Flanders) although it has since expanded to grow into one of the largest bakeries in the West Coast? I know because I love sniffing the air around there if I’m fortunate to be there when it smells like fresh baked bread. Oh, what I would do to be able to sneak in and grab a loaf and stick of butter and just that would be enough during those tantalizing aroma times…

I really enjoy that besides being local, the Franz Bakery bread portfolio comes in a great variety of different options, my favorite including the Potato Hamburger buns for burgers, and for regular sandwich needs I like the Lake Washington Honey Oat & Nut or Cannon Beach Milk & Honey or Oregon Hazelnut Bread. Though clearly I need to expand and try more great bread since I tried new ones at this event! All in all, there are more than 100 kinds of baked good products they make, ranging from sandwich bread to sliders to bagels, dinner rolls, croutons and cakes, and donuts and english muffins, and cookies and bear claws and cinnamon rolls and more… I want some just writing this list! There is No High Fructose Corn Syrup used, you should check out the Franz bakery product list to see all they have to offer. I had no idea they had so many – and now I know to keep my eye out for some new kinds!

Have you tried Franz bakery bread, and if you have, what did you end up trying? Do you have a favorite? Which bread would you use for your version of Franz Bakery Grilled Cheese? In general what’s your favorite recipe for grilled cheese?

Also important- where can I get a calendar of all these food holidays…

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