Acadia Bloggers Dinner

April 28, 2014 by 6 Comments

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.

Acadia, a New Orleans Bistro, at NE Fremont and 13th in the Sabin neighborhood of Portland serves modern American cuisine with local ingredients rooted in Louisiana Cajun/Creole traditions. Every day, Acadia serves up Louisiana classic southern food, including shipping the real deal ingredients that can’t be sourced locally here right from the South like Gulf shrimp, blue crab, and Louisiana crawfish to compliment the locally sourced fresh Northwest ingredients.

The food is high quality and service very smooth and caring like your charming neighborhood favorite restaurant (I saw staff welcome back and chat with several regulars during our meal).
Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

Chef/Owner Adam Higgs is representing New Orleans here- I think the restaurant’s New Orleans artwork and Creole/Cajun artifacts are from his personal collection. Similar to how Andy Ricker researches every year in Thailand for Pok Pok, Chef Adam also travels to New Orleans at least once a year for research as well.

Inside, the restaurant is bold with color instead of the usual bare bones natural wood/stone/concrete you so often see, with yellow, cobalt blue, bright reds to rejuvenate you from what may be a rainy Portland grey day into more festive spirits.

Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

I was recently fortunate enough to get to family style share and try some of the current seasonal dishes and some of the popular mainstays from the regular menu with a few other Portland bloggers. These included

  • Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish.
  • Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
    Acadia Restaurant Portland, Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish. Acadia Restaurant Portland, Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
  • Chicken-Fried Chicken Skins with cayenne-cane syrup mustard. Let’s face it, this is the best part of the chicken, without all that pesky chicken. You know when I come back I’m going to order this dish again. And this time I won’t have to share, muahaha.
    Acadia Restaurant Portland, Chicken-Fried Chicken Skins with cayenne-cane syrup mustard.
  • Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing. I loved the little honey cured kumquats here
  • Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg. I don’t know how they did that crispy poached egg, but there was a little mini sigh/gasp on my side of the ten-top as Rebekah cut into the egg and the golden yolk oozed out.
    Acadia Restaurant Portland, Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing Acadia Restaurant Portland, Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg
  • One of the 3 mains we tried was special sexy sexy bang bang (ok, I dubbed it that) pork dish off menu- Acadia changes the menu often, though they will probably have some version of their thick Grilled Carlton Farms Pork Chop on the menu. We were all having silent moments as we enjoyed our share of this pork.
    Acadia Restaurant off menu special pork Acadia Restaurant off menu special pork
  • Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére. Sheepshead is a brackish water fish (sometimes called convict fish because of its broad black & white stripes) that’s fished from rocky waters. It has a texture that is almost creamy but not fatty, and some describe it as “crab-like” which is interesting because the fish’s diet is comprised heavily of shellfish and bivalves.
    Acadia Restaurant Portland, Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére.
  • Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan. The vegetarian entree, though the gnocchi is updated with what is fresh and seasonal of course. There are also several items that are or can be made gluten-free.
    Acadia Restaurant Portland, Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan.

We also shared (thus all the straws you may see in a drink sometimes) FIVE fabulous cocktails, all of them real beauties, courtesy of Bar Director Beau Burtnick. These included

  • Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient…
  • Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
    Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient... Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
  • Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt.
  • Big, Rich and Boozy section: Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt. Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
  • Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! I really like savory drinks though, and I appreciated the balance with acidity from the tomato and cane vinegar but it was not sour. Also, cheese helps everything.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening!

Finally, desert. I was in love with all of them, but vowed to return for that bread pudding alone. But, I also want the Pecan Pie with praline-bacon ice cream, which we did not try…
Acadia Restaurant dessert of Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside

  • Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside (as captured by fellow blogger Jenni Bost, blogger/writer/designer/stylist of blog A Well Crafted Party here) and toasted pecans
  • Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
    Acadia Restaurant dessert of Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
  • Chocolate Espresso Layer cake with burnt marshmallow, fudge icing, and white chocolate crumb. We were all so excited to dig into this cake that I missed getting a photo, so I’m referring to this lovely collage of all 3 by lilslimlady who writes the blog Salt. Water. Coffee.

Acadia is located at 1303 NE Fremont St., Portland. They are open for Dinner Monday through Saturday 5:00 pm – 10:00 pm, for Lunch only on Wedsnedays 11:30 am – 2:30 pm.

On Mondays is their special Cheap Eats nights with half a dozen entree options for $10 or less. Their menus change seasonally, and they offer several gluten-free options- you can check out some sample menus here.

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.

Recaps from other bloggers for more pictures and perspectives:

 

 

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March Portland Dining Month: 3 Courses for $29 + Dinner for 2 Giveaway!

February 28, 2014 by 29 Comments

Disclosure: I am not being compensated for this post, and the Gift Certificate was won by me from a Rafflecopter via Portland Bloggers/Watershed Communications, and I am passing it on to you. 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.

I’m so excited! This is my first giveaway on the blog! I’ll be giving away via Rafflecopter to a random entrant a gift certificate for two to have a Portland Dining Month dinner! Giveaway has ended

Portland Dining Month is back, moved up from what has been previously been the month of June to now be in the month of March! During this month, almost 100 restaurants in Portland will be offering a special menu of 3 courses for the low price of $29. In most cases, this prix fixed menu may have multiple options for the three courses.

Portland Dining Month 2014 is in March- 3 Courses for $29

I’ve been participating in Portland Dining Month as a diner for several years. Last year, in 2013 I visited and recapped as example Portland Dining month experiences dinners at Firehouse Restaurant, Quartet, Accanto, Urban Fondue, Fratelli (since closed but still a great example of what a great way to discover and make yourself visit restaurants Portland Dining Month is), and H50 out of my initial 2013 Restaurant Highlight list.

Images from Prix Fixe dining at Firehouse, Urban Fondue in 2013

Meanwhile, in 2012 Portland Dining Month experiences include the posts I did at Oven and Shaker, and Clyde Common. Except for Fratelli, H50, and Clyde Common, all those restaurants I named are back in the 2014 Portland Dining month list.

Images from Oven and Shaker in 2012

As I do every year, I like to share a few of my personal highlights of restaurants/prix fixed offerings in March that catch my eye. I usually will pick restaurants based on food options in their 3 courses that sound good, as in some cases the restaurant will offer dishes are special for Dining Month, or you are getting a tremendous value on the price of normally dining there. Of course remember that the menus are subject to change by the restaurant at any time.

There are many excellent choices- about 100 in fact- of restaurants participating in Portland Dining Month. I just couldn’t highlight them all!

  • With March also being the month of Mardi Gras, it only seems right to consider Acadia with its New Orleans/Creole food from Louisiana on your dining list and it’s generous 4 (four!) courses that include Louisiana BBQ Gulf shrimp, Crawfish tails, Louisiana caught sea bream, and Creole bread pudding. Just don’t go on March 4, which is when they have a special and separate Fat Tuesday celebration planned if you have your sights set on the Dining Month menu.
  • Accanto on Belmont was one of my favorite dining month experiences last year with its fresh pastas and very seasonal, unusual ingredients (they introduced me to Wrinkle Crinkle Crumple Cress). Their second course pasta course options of Cacio e pepe with Meyer lemon tagliatelle and Pecorino or Capellini with chili, garlic, anchovy and pea shoots sound amazing. I had the second dish last year, as you can see below. Also, next door you can check out Genoa instead if you want something a bit more upscale but still at the $29 for 3 courses price point, huge bargain here! Reservations available on OpenTable both for Accanto and for Genoa.
  • Aviary is a good value at this price with its sublime French and Asian influenced offerings on NE Alberta. This is a great chance to try out a previous Restaurant of the Year award winner and they offers pretty creative food. Reservations available on OpenTable.
  • Everyone thinks of Besaws for brunch, but they use their own farm to also source the dishes on their dinner menu and are worth checking out – they have a special chicken roulade dish they don’t usually have for Portland Dining Month.
    Besaw's Portland, photo by Sunpech Photography Besaw's Portland, photo by Sunpech Photography
  • You get your choice of Heirloom beet salad with walnuts, grilled chicory and Hannah Bridge cheese  or Oregon black truffle salad with crispy pig’s ear, frisée and poached egg as firsts at Bent Brick, so I’m already sold. I also have to tell you they have incredible cocktails here. I would be disappointed in you if you visit here and don’t try at least one cocktail. Its sibling restaurant Park Kitchen in the North Park Blocks is also participating and whose 2nd course option of Milk braised pork with Your Kitchen Gardens leeks, curds and whey alone is $29 on their regular menu. Reservations for Park Kitchen available on OpenTable.
    the bent brick, neighborhood tavern, northwest portland On The Veranda Cocktail from the Bent Brick, Portland OR with mint, strawberry, simple syrup, rhubarb cordial, sage liquor, white verjus, and gin
  • You can get a pretty good deal at the sweet Cocotte Bistro, where the third course offering of Poulet En Cocotte with milk-fed half-bird, farro risotto, market produce, poached farm egg, jus is normally already $25 on the menu! You can add a wine flight for $12 or a dessert for just $5 more.  Reservations available on OpenTable.
  • Shouldn’t be a surprise that Departure is a recommendation of the participating restaurants given the incredible flavor combinations and innovation that Chef  Gregory Gourdet offers on the pan-Asian menu. For their menu, they are offering choices for main course of Crispy rockfish with green papaya, roasted garlic and sweet chili glaze  or Grilled beef coulette with toasted broccoli, Korean chili and fermented black bean jus. One of the dessert options is a tasty sounding Pineapple icebox cake with banana ice cream, candied almond and spiced caramel. Reservations available on OpenTable.
  • Higgins offers classic Northwest cuisine and is one of the founders of Northwest cuisine. If you haven’t been yet, you should go at least once to this Portland institution, especially since the dishes they are offering include an Alsatian country-style terrine of duck and pork with dries cherries and hazelnuts for their first course. All the dishes are part of Higgins’ 20th anniversary celebration menu comprised of dishes from it’s March 1994 opening.
  • For some traditional Japanese, check out Hokusei where you can be transported to another country for a dining spell. The second course of Nijimasu teriyaki: Oregon steelhead with rye bourbon teriyaki sounds very alluring, and their third course are five pieces of nigiri if you are not a big dessert fan and would just rather have more food!
  • Ever since revisiting Imperial during Feast, I’ve been back several times and have been pretty enamored of various specials they offer. They have a special entree for dining month of Braised lamb shoulder with cauliflower “cous cous,” olives, preserved lemon and curried cashew brittle. No matter what, get that Parker House roll. It is worth that extra $1. I also recommend the cocktail below, A Radish Walks Into A Bar that uses radish gastrique as a nod to Chef Paley’s win of Battle Radish on Iron Chef. Also participating is Paley’s Place, his more upscale restaurant. Reservations available on OpenTable both for Imperial and Paley’s Place.
    A Radish Walks into a Bar cocktail, ransom old tom gin, carpano antica vermouth, radish gastrique, lemon, and cracked peppercorns, Imperial PDX, Vitaly Paley
  • Little Bird recently revamped their menu to offer more of a French perspective than before, as I covered recently when I stopped by for their new burger. One of the offerings for their second course is the Chicken Fried Trout you see below with gribiche, herbs, radishes and pickled carrots that I wrote about before. Reservations available on OpenTable.
    Little Bird Bistro's Chicken-Fried Trout, gribiche, fines herbes, radishes, pickled carrots
  • Ned Ludd is very Northwest and seasonal, and I love the beautiful atmosphere there. Pricewise, you are getting a bargain with 3 courses for $29 here since their entrees are typically in the $20 range already
  • Both the NW and SE locations of Olympic Provisions are participating, usually their entrees at dinner are already in the $20 range so you are getting some savings here with 3 courses. I would not be surprised if you walked out after dinner with a salami or two. For their third course, they are offering a Saucisson au chocolate, aka chocolate salami with French style dark chocolate ganache and warm baking spices, nuts, candied ginger, and red wine, which Portland Monthly previous highlighted the intensive recipe! Reservations available on OpenTable.
    Portland Farmers Market PSU Olympic Provisions
  • If you haven’t been to Oven & Shaker, check out all my previous reviews of their excellent seasonal pizzas
  • I’m a big fan of Picnic House, as you might have guessed from these previous raves I’ve written. I don’t know what they are offering for Dining Month, but whether it’s on their prix fixe menu or not, do not, do not miss getting dessert. That chocolate bundt cake is my favorite chocolate cake in Portland. Also, don’t you want a selfie with that monocled bear? Reservations available on OpenTable.
    Picnic House, Portland, picnic restaurant Picnic House, Portland, picnic restaurant chocolate cake, chocolate sour cream bundt cake with chocolate ganache Picnic House, Portland, picnic restaurant
  • Punch Box Social is stepping it up because besides 3 courses, their Portland Dining month dinner offers a cocktail- a choice of either Monk’s Vacation (Portland potato vodka, green chartreuse, pineapple juice, lime juice and simple syrup shaken and served chilled with a lime garnish) or Heart of the Union (Union gin, triple sec, beet syrup, lemon juice and orange bitters shaken and served over ice with a lemon wheel). Reservations available on OpenTable.
  • I have Ración at the top of my Portland Dining Month list- they have a 3rd course offering of Wagyu culotte steak with heirloom carrots, smoked apple cider, turnip and cocoa. Usually you have to have everyone at your table spend $50 for the chef’s tasting menu, and with Portland Dining Month you are getting 3 of the 5 courses for $29. Look for a recap in the next couple weeks! For a similar deal what is usually a spendy multiple course, check out Biwa who is offering their omakase (all chef’s choice, so be ready and open for anything) for $29 a person instead of the usual $40.
  • Serratto is on the list offering seasonal slow food that brings together local Northwest with France and Italy and the Mediterranean that results in something familiar and comforting but yet new (I visited and reviewed them here as part of a Bloggers Group). Given how much I loved the courses during that visit, I think their entree options of either Braised Carlton Farms beef cheek with porcini-potato gnocchi, smoked cipollini onions, braised leeks and carrots or the vegetarian Ravioli with forest mushroom, caramelized onion and goat cheese filling, grilled asparagus and preserved lemon cream sound incredible. Reservations available on OpenTable.
    Serratto Bloggers Dinner, Ahi Tuna Tartare 'Nicoise' chopped egg, capers, olives, housemade potato chips, tarragon aioli
  • The excellent fare at Smallwares is also complimented by some great cocktails. They make sure that there is a vegetarian option for each of the courses of the prix fixe, so if you can’t enjoy the Braised pork shoulder with squash puree, roasted mushrooms, smoked honey and Chinese mustard, the vegetarian option of Spicy tofu noodles, Thai basil, pickled pineapple and salted black bean promises a lot of flavor without the meat. Reservations available on OpenTable.
    Smallwares PDX, restaurant The Gin, with plymouth gin, mango, yogurt, rose water, cardamom, shaked and served on the rocks, Smallwares PDX
  • Tabla offers the best tarjarin in Portland and that is one of the five pastas they offer as a possible primi pasta course (after a choice of 6 possible starters and then third course featuring 4 entrée options). Next to the half order of tarjarin below you can see the starter from a previous visit of a gorgeous Fall Vegetable Salad. A good choice if there several of you and you want to enjoy Portland Dining Month prices but have a good choice of different things to eat still. Other participants of Portland Dining Month offering many options for the prix fixe include Firehouse Restaurant (which I recapped a visit here) and Gracie’s. Reservations for all three of these available on OpenTable.
    Tabla Bistro, Fall Vegetable Salad with turnip greens mousse, feta, market vegetables, mustard seeds  Tabla Bistro, Tajarin with truffle butter, parmigiano reggiano

I mention Opentable reservations because if you make you reservation through OpenTable,  Downtown Portland will also make a donation to the Oregon Food Bank as long as you use this link. I love OpenTable to see availability of restaurants at times I am interested in, to easily make reservations using online, and also collect points for dining certificates. A great majority- 68 last I looked- of the participating Portland Dining month restaurants accept reservations over OpenTable.  Last year, more than $1,800 was donated to the Oregon Food Bank to assist with their work of distributing emergency food to hungry families- we can do better this year!

Check out the Downtown Portland Portland Dining Month website for a map of where the various participating restaurants are located to be convenient for you, as well as menu listings. If you are interested specifically in which ones have vegetarian or gluten-free options, Portland Monthly has put together a list.

Let me help you enjoy Portland Dining Month by giving away one gift certificate for you a dinner for two! This gift certificate was something I won courtesy of Portland Bloggers and Watershed Communications and rather than using it myself, I am passing it on to you!

Giveaway has ended Use the Rafflecopter below to participate- this will run for 1 week, so a random winner will be chosen next Friday at 12:01 am! Come back to tweet about the giveaway in order to enter daily! Winner must respond within 24 hours and the gift certificate will be mailed. The gift certificate is good for two people to enjoy Portland Dining Month dinner at one of the participating restaurants.

a Rafflecopter giveaway

Disclosure: I am not being compensated for this post, and the Gift Certificate was won by me from a Rafflecopter via Portland Bloggers/Watershed Communications, and I am passing it on to you. 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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Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth

June 21, 2013 by 4 Comments

Disclosure: This was a complimentary event I attended that was hosted by Kettle Chips and Snooth, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

Recently I was invited and attended an event with many other Portland bloggers as well as other guests of Snooth, to the Kettle Brand Pro vs Joes Cook-Off Happy Hour! at the Loft on Belmont space of Vibrant Table Catering & Events. At this Happy Hour event, Snooth and Kettle Brand Potato Chips were showcasing the 8 finalist recipes from their Kettle Brand Pro vs Joes Cook-off Competition.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth

The idea between Pros vs Joes is that four of the recipes were created by professional chefs (Pros) and four created by Kettle Brand fans (Joes) finalists. After a nationwide call to duty where various Joes submitted the recipes and a social voting period, four finalist recipes made it to the top and they were flown to Los Angeles where they prepared their creation for an audience. In addition, 2 more events to sample and compare the Pros and Joes were held, This was the west coast edition, as earlier in the week they had held this same event in New York / east coast edition. In this event though, a professional kitchen was preparing it, and added to the lineup of 8 was a bonus recipe using the Kettle chip from the local professional kitchen.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth  Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth

While a few of my fellow Portland bloggers were judging, I was also able to taste these top hors d’oeuvres and enjoy complimentary open bar where Snooth offered a chance to try the suggested wine or beer they had paired with the item. For the white, Snooth had selected for the white wine the Trinity Oaks Pinot Grigio, and for the red Canyon Road Pinot Noir, both California wines. In addition, beer options included local brews Widmer Hefeweizen, Bridgeport Kingpin Double Red Ale, Widmer Drop Top Amber Ale, and Guinness Extra Stout. I only drank the wines, but enjoyed both of them (what, I had to try both based on the Snooth suggested pairings. You know this is work).

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, or the white wine the Trinity Oaks Pinot Grigio, and for the red Canyon Road Pinot Noir, both California wines Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, or the white wine the Trinity Oaks Pinot Grigio, and for the red Canyon Road Pinot Noir, both California wines Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, or the white wine the Trinity Oaks Pinot Grigio, and for the red Canyon Road Pinot Noir, both California wines Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, local brews Widmer Hefeweizen, Bridgeport Kingpin Double Red Ale, Widmer Drop Top Amber Ale, and Guinness Extra Stout beer

The first taste to come out was a Joe recipe of Kettle Brand cheddar beer crusted smoked pork loin, which utilized the Kettle Cheddar Beer chip infused as part of the dry rub and mustard pre-cooking before smoking. This was very flavorful with the porky smokey taste with the bit of tang but also hint of savory cheese, though we wished the potato chip itself was a bit more pronounced and noticeable such as by being added as a bit of crunchy crust. Check out the recipe here.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand cheddar beer crusted smoked pork loin Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand cheddar beer crusted smoked pork loin Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand cheddar beer crusted smoked pork loin

Of course, it then turns out the very next dish served up that very idea, where a Joe recipe gave us Kettle Brand Jalapeno Jack chip contributed to a Potato Chip Crusted Quiche by serving as the potato chip crust. This is where it should be mentioned again that the recipe submitters were not preparing this for us, but the culinary kitchen here was doing their best to follow/interpret the recipe. We learned that for instance apparently in New York, they had made individual mini-quiches, while here you can see we are given sliced small pieces, and apparently more bacon than our east coast counterparts! In this case, a potato chip crust seems to imply some crispiness, but in what we had it felt heavy and the Jalapeno Jack flavors seemed to get lost. Check out the recipe here.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Jalapeno Jack chip contributed to a Potato Chip Crusted Quiche

The third tasting was our first Pro recipe, Kettle Brand Sea Salt and Vinegar chip recipe with Squash and Zucchini Terrine with Baked Ricotta Cheese, so here is another example of an interpretation by a kitchen because depending on the size of the chip and the size of the terrine (the recipe calls for a 1×1 inch square) the bold flavors of the salt and vinegar of the chip could overwhelm the terrine. The suggested pairing from Snooth was a Suavignon Blanc wine or Pilsner beer.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Sea Salt and Vinegar chip recipe with Squash and Zucchini Terrine with Baked Ricotta Cheese Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Sea Salt and Vinegar chip recipe with Squash and Zucchini Terrine with Baked Ricotta Cheese

Another Pro recipe came out, this was the Kettle Brand Fully Loaded Baked Potato chips further “loaded” with Candied Bacon, Sour Cream, Chive, Eggplant and Sharp Cheese. This got rave reviews by some who liked the emphasis of loaded flavor, while others wondered the creativity of layering the same flavors of the chip on the chip. The Snooth suggested pairing here was a Pinot Noir or Ale beer.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Fully Loaded Baked Potato chips further loaded with Candied Bacon, Sour Cream, Chive, Eggplant and Sharp Cheese

Next was a freebie that was not part of the competition, a Kettle Brand Jalapeno Chip with Guacamole and Roasted Corn Custard. Many people loved the bright clean cool flavors and creamy textures here that melded well  to counterbalance and complement with the slight kick of the crispy (of COURSE) chip.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Jalapeno Chip with Guacamole and Roasted Corn Custard

We were back to a Joe with this which I probably had about 4 of these, the Kettle Brand Crispy Ranch Eggplant Dippers featuring Zesty Ranch potato chips as part of the breadcrumb mixture, which definitely did pay off in a lot of really great crunch. Check out the recipe here. One person at my table noted that although the recipe calls for frying the eggplant in one inch of oil in a skillet, we could imagine also baking this successfully, and it was a pretty straightforward recipe. The Eggplant Dippers are the ones I will most likely try to make myself.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Crispy Ranch Eggplant Dippers featuring Zesty Ranch potato chips Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Crispy Ranch Eggplant Dippers featuring Zesty Ranch potato chips

Another Pro recipe: Kettle Brand Buffalo Bleu chips showcased in Tabasco Buttermilk Fried Chicken with Kettle Brand Buffalo Bleu chip crust, Creamy Coleslaw Black Pepper and Red Onion. This was a little difficult to eat balancing that chicken on the chip to your mouth, but very tasty, and adding the buffalo bleu chips and panko together added great flavor to the chicken. The Snooth suggested pairing here was a Pinot Noir or Ale beer.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Tabasco Buttermilk Fried Chicken with Kettle Brand Buffalo Bleu chip crust, Creamy Coleslaw Black Pepper and Red Onion Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Tabasco Buttermilk Fried Chicken with Kettle Brand Buffalo Bleu chip crust, Creamy Coleslaw Black Pepper and Red Onion

The next one didn’t take much to guess it was a Pro recipe: Tom yum marinated shrimp grilled with white miso and coriander aioli and lemon balm, utilizing Spicy Thai chips. I could totally imagine ordering multiple of these at a restaurant happy hour, the flavors really were zingy.

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Tom yum marinated shrimp grilled with white miso and coriander aioli and lemon balm, utilizing Spicy Thai chips Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Tom yum marinated shrimp grilled with white miso and coriander aioli and lemon balm, utilizing Spicy Thai chips

And finally, the last taste of the 8 was the Joe recipe for Kettle Brand Spicy-Mochico Chicken with Red Chili chips. This one seemed to suffer from an execution in that the chicken was a bit dry, and a bit greasy, perhaps left in the deep fryer too long? The recipe card was pretty intimidating, and it starts with 12 thawed boneless skinless chicken thighs! Check out the recipe here. The suggested pairing from Snooth was a Suavignon Blanc wine or Pilsner beer, or a Margarita Cocktail!

Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Spicy-Mochico Chicken with Red Chili chips Kettle Brand Pro vs Joes Cook-Off Happy Hour, presented by Snooth, Kettle Brand Spicy-Mochico Chicken with Red Chili chips

You can check out other submitted recipes here, at the official Snooth and Kettle Chip Pro vs Joes Cook-Off Website. The website shows recipes for other flavors of Kettle Chips, including recipes for even MORE of the Kettle Chip flavors. You didn’t notice any use of say, Barbecue flavor, or New York Cheddar, or the new Maple Bacon flavor up there after all..

Thank you to Snooth and Kettle Chip for putting together this event, and now I remember how addictive those Kettle Chips are… I had to hide the chip bag from the table display/recipe table in order to control myself and F from eating a whole bag immediately. And now that I looked at their site and saw all these other chip flavors, I think I’m in snack trouble!

Also, it was wonderful to see other fellow Portland bloggers, such as A Well Crafted Party, The Spicy Bee, A Tiny Rocket, Will Run for Pasta,  and nice again to see Talk. Eat. Drink. Portland. and Salt. Water. Coffee. and I was able to meet the voice behind a new blog to follow, What’s for Dinner, Mama? She was asked to help judge, so check out her blog entry Winning All The Chips for her perspective of the event and tastings!

Disclosure: This was a complimentary event I attended that was hosted by Kettle Chips and Snooth, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

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