Happy Holidays 2013: Christmas Decorations

December 23, 2013 by Leave a Comment

Happy Holidays 2013… Don’t you feel cheered just looking at the below Christmas Decorations?
Christmas Decorations holiday twinkle animated gif of Christmas tree and lights in Pioneer Square downtown Portland
Twinkles from Pioneer Square in Portland. This tree is giant- look below how the people are only reaching the bottom branches!

Downtown Portland had an #uglysweaterpdx campaign that included adorable sweaters on various statues downtown. Some of the sweaters change out- I think because perhaps some people steal them. But the animals then get new sweaters! It’s now sad seeing them without the sweaters, even though I know they don’t actually feel cold.
Downtown Portland had an #uglysweaterpdx Christmas Decorations on statues

Meanwhile in Chicago…White and gold holiday cheer, white and silver holiday Christmas tree at Chicago French Market, then red and gold holiday cheer with trains at Union Station. Google Auto Awesome twinkled these up too. I had no idea that Auto Awesome had a twinkling algorithm, did you?
White and gold silver holiday cheer Christmas Decorations Christmas Decorations on a white and silver holiday Christmas tree at Chicago French Market Christmas Decorations of red and gold holiday cheer with trains at Union Station

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Oven and Shaker Chef Series: Ox’s Clam Chowder Pizza

December 20, 2013 by 2 Comments

I’ve covered during 2013 many sandwiches from Lardo, who have been doing chefwiches– that is chef collaboration sandwiches, each with a guest chef of another excellent restaurant in Portland. Recently in November, Oven & Shaker started doing a chef series in which there are collaborations with chefs for a special pizza option on the menu, and part of the proceeds for that pizza go to the charity of choice selected by the collaborating guest chef. Oven and Shaker schedule is for a beginning-end of the month rather than Lardo’s mid-month change-up. So the second pizza in this post is available until the end of December!

The first chef pizza at Oven & Shaker was in collaboration with Rick of Lardo, with the charity of choice for November being Ecotrust’s Farm to Schools. Together, they turned Lardo’s mortadella sandwich into pizza form with a Mortadella pie. This pizza started with an olive oil, oregano, and garlic base topped with provolone picante, Mama Lil’s peppers, and mortadella, and then was topped after the wood fired oven with shredded lettuce and dressing. It was a very meaty pizza. Sorry for the dark lighting!
Oven and Shaker's Chef Series pizza pies, starting with the November Rick Gencarelli's Mortadella Pie with an olive oil, oregano, and garlic base topped with provolone picante, Mama Lil's peppers, and mortadella then finished with shredded lettuce and dressing. Proceeds benefit Ecotrust's Farm to Schools program Oven and Shaker's Chef Series pizza pies, starting with the November Rick Gencarelli's Mortadella Pie with an olive oil, oregano, and garlic base topped with provolone picante, Mama Lil's peppers, and mortadella then finished with shredded lettuce and dressing. Proceeds benefit Ecotrust's Farm to Schools program Oven and Shaker's Chef Series pizza pies, starting with the November Rick Gencarelli's Mortadella Pie with an olive oil, oregano, and garlic base topped with provolone picante, Mama Lil's peppers, and mortadella then finished with shredded lettuce and dressing. Proceeds benefit Ecotrust's Farm to Schools program

This month, December, the collaboration chef is Greg and Gabrielle Denton of Ox with a Clam Chowder Pizza Pie with split bone marrow and jalapeno. Very indulgent.
Oven and Shaker Chef Series, from Ox the Clam Chowder Smoked Bone Marrow Pizza for December 2013 Oven and Shaker Chef Series, from Ox the Clam Chowder Smoked Bone Marrow Pizza for December 2013 Oven and Shaker Chef Series, from Ox the Clam Chowder Smoked Bone Marrow Pizza for December 2013 Oven and Shaker Chef Series, from Ox the Clam Chowder Smoked Bone Marrow Pizza for December 2013 Oven and Shaker Chef Series, from Ox the Clam Chowder Smoked Bone Marrow Pizza for December 2013
Clearly the Oven & Shaker series is going after some signature dishes with each guest chef. Compare this with the famous Ox Clam Chowder soup…
Ox's Fresh Clam Chowder, Smoked Marrow Bone, Spring Onion, Jalapeño . . . SO GOOD

Every visit I’ve also treated myself to one new cocktail. Both are still available on their current cocktail list. The first was a Kingdom of Walnut Cocktail, which has 2 oz Bols 1820 Genever + 1/2 oz Punt e Mes + 1/4 oz Nux Alpine Walnut Liquor + lemon oil. It is a strong drink.

The second for December was a refreshing Honey Basil Collins: loose third pint full of basil, + 2 oz vodka + 3/4 oz freshly pressed lemon juice + 3/4 oz house made clover honey syrup + 2 oz club soda. Of course, you can always go for the classic favorite from the cocktail menu (I don’t think anyone can dislike this cocktail), their Pineapple Trainwreck or Pepper Smash: I’ve had both before and covered them in previous blog entries.
Oven and Shaker Fresh cocktail, Honey Basil Collins: loose third pint full of basil, + 2 oz vodka + 3/4 oz freshly pressed lemon juice + 3/4 oz house made clover honey syrup + 2 oz club soda

I also can’t resist the fact that Oven and Shaker also offers the iconic Nostrana Radicchio Caeser. At happy hour they have a smaller portion for half price… and you can see the portion is still very generous. There are times I can’t stop thinking about this salad and just have to go have it. I don’t know what you’ll think of me when I admit I’m more likely to suddenly have the urge for this salad rather than anything with chocolate.
Oven and Shaker offers as part of their happy hour the iconic Nostrana Radicchio Caeser, a small portion for half price. Clearly the portion is very generous Oven and Shaker offers as part of their happy hour the iconic Nostrana Radicchio Caeser, a small portion for half price. Clearly the portion is very generous Oven and Shaker offers as part of their happy hour the iconic Nostrana Radicchio Caeser, a small portion for half price. Clearly the portion is very generous

Which of these items sounds most interesting to you? What do you think of a pizza that comes with a big marrow bone in the center!? I didn’t have to share, so no worries about dividing the marrow bone with others for me.

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Life of Pie in Portland

December 12, 2013 by 3 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

Earlier this week, I was invited to a Media Preview of the Life of Pie, a new restaurant at 3632 North Williams/NE Beecher Streets.
Life of Pie Pizza, Portland at 3632 North Williams and Northeast Beecher Streets Life of Pie Pizza, Portland at 3632 North Williams and Northeast Beecher Streets Life of Pie interior combines modernity with the warmth of lots of wood and various pizza making accouterments along the walls

Life of Pie specializes in wood-fired pizzas, using a special Stefano Ferrara oven which so excited to be here in Portland. I mean look at that 6,900 pound, 1000 degrees F, beaming immigrant from Naples, Italy! They have a whole page of their website devoted to this proud baby!
The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy The pride of Life of Pie and the source of amazing pizzas is a 6,900 pound wood fired pizza oven, hand-made by the legendary Stefano Ferrara in Napoli, Italy

That oven works hard with the Shepherds Grain flour dough that owner Jason Kallingal and Nick Burger have perfected after reportedly 30 batches. The oven adds a hint of char and some smoke to that dough, but not a lot of char so the base stays chewy while the crust is crispy.

The 11 inch pizza pies are topped with housemade and/or locally sourced seasonal ingredients, such as their homemade mozzarella which we saw being made right then and there at the event, or the mushrooms from the Farmers Market, Carlton Farms applewood smoked bacon, Chop salami and Mama Lil’s Peppers…

Life of Pie pizzas in progress Life of Pie's housemade mozzarella in progress

They have 8 pizzas on their menu ranging from $9-12. They also offer a menu of toppings, so those 16 ingredients can be used to mix it up to your liking, including any of the ingredients listed in the pre-tested recipes below to your own preferences, and a few extra ones such as mixed olives or anchovy.

  • Chop Spicy Salami, Mama Lil’s Pepers, Goat Cheese, Honey
  • Seasonal Mushrooms with Shaved Pecorino Romano and Truffle Oil
  • Bacon, Goat Cheese, and Oven Roasted Leeks
  • Meatball, Ricotta, and Red Onions
  • Caramelized Onions, Goat Cheese, and Garlic Confit
  • Marinara, Extra Virgin Olive Oil, Sea Salt, Chili Flakes
  • Fennel Sausage and Mama Lil’s Peppers
  • Margherita with Mozzarella, Tomato and Basil

At the tasting I was able to test a slice of the Seasonal Mushroom pizza covered in chanterelles and shitake mushrooms and finished with shaved pecorino romano and truffle oil. This was my favorite, if I had to pick one of the pizzas of the night to rank #1.
Life of Pie Seasonal Mushroom pizza covered in chanterelles and shitake mushrooms and finished with shaved pecorino romano and truffle oil. This was my favorite.

Also sampled were the Carlton Farms applewood smoked bacon layered with oven-roasted leeks, goat cheese and caramelized onions. I loved those oven-roasted leeks. Meanwhile the Fennel Sausage kicked up your average sausage pizza with Mama Lil’s Peppers and offered a great pairing of spicy with a sauce so good I could imagine drinking it. Also check out that classic Margherita with Mozzarella, Tomato, and Fresh Basil whose leaf color slowly just darkening from the pizza heat testifies to its freshness.
Life of Pie Portland's Carlton Farms applewood smoked bacon layered with oven-roasted leeks, goat cheese and caramelized onions Life of Pie's Fennel Sausage pizza kicked up your average sausage pizza with Mama Lil's Peppers all over the sauce and in pieces here or there throughout "Life
I was also blown away by two appetizers they offered at this media event.
Appetizers at Life of Pie pizza in Portland, at North Wiliams and Northeast Beech Appetizers at Life of Pie pizza in Portland, at North Wiliams and Northeast Beech, plus a peek at the kitchen

The first appetizer was a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella. So often I break open an aracini to find out it was mostly an empty shell, without much substance inside. Not the case with the Life of Pie aracini, as you can see- there’s a molten cheese surprise inside.
Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella Life of Pie restaurant Portland appetizer, a perfect balance of oozy and crispy in their Aracini, risotto croquettes with ricotta and mozzarella

Then there was Life of Pie’s surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad! I would **highly recommend** this salad. It is a very crave-able salad.
Life of Pie's surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad!  Life of Pie's surprise right hook: Kale & Arugula with parmesan and honey lemon vinaigrette packed an addictive punch with its light dressing that enhanced the kale and arugula and the parmesan to add texture like a breadcrumb topping of a mac and cheese- but all over your salad!

Besides the pizza pies, they also offer some simple spaghetti if you are especially craving their tangy marinara sauce, which you can dress up further with the fennel sausage or meatballs if you’d like. They also have a gluten free pasta available. As an alternative- but I recommend as an addition- to the aracini appetizer, they also have a oven roasted cauliflower gratin and meatballs that sound delightful. Dessert-wise the only option was a root beer float, but they are just a few doors down from What’s the Scoop? so I recommend finishing up with sweetness there.

Life of Pie interior combines modernity with the warmth of lots of wood and various pizza making accouterments along the walls, and seats probably about 40 something guests. When the weather warms they have a whole section that is all glass garage door walls that will open up to North Williams, which should be a great treat. Life of Pie is new and low key- I can’t describe the service since I did attend during a special event, but I hope this blog post is helpful to you anyway in seeing some of the offerings. As of now it appears there is no waiting in lines yet like some of other famous wood fired pizza places in town, so visit now!

In fact, they currently are offering an Extended Happy Hour daily 11 am-6 pm that includes a $5, 11 inch margherita pizza plus $3 beers and wines – a great deal! Now you just have to order that kale salad and invite me to join you in living a Life of Pie.
Life of Pie restaurant, Portland's Margherita with Mozzarella, Tomato and Basil Life of Pie restaurant, Portland- menu

Life of Pie is currently also doing a weekly FREE pizza giveaway for a free 11″ pizza every week on their Facebook site- check out the contest app!

Which of the pizza pies would you want to order?

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Macy’s Culinary Council in Portland: Dec 14 at Washington Square Mall

December 10, 2013 by 3 Comments

I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.

Did you know Macy’s has an entire division dedicated to highlighting and promoting cooking demos? Macy’s has gathered a group of some of the country’s most esteemed chefs to create the Macy’s Culinary Council, which include an impressive lineup of chef luminaries such as Wolfgang Puck, Emeril Lagasse, Todd English, Cat Cora, Michelle Bernstein, Rick Bayless, Ming Tsai, Takashi Yagihashi, Tom Douglas and the list just goes on and on!

The members of the Macy’s Culinary Council travel to various Macy’s everywhere as ambassadors and to teach everyone how to be more involved with food, cook better with demonstrations so we can see tips and tricks firsthand, and just talking about food and sharing their culinary advice with all of us home cooks. The Macy’s Culinary Council had their 10th Anniversary just a couple months ago. Can you believe it, 10 years?!

I’ve been aware of the Culinary Council from when I lived in Chicago- the Macy’s downtown on State Street is a huge flagship store, and although it took some getting used to when it took over what was previously the Marshall Field’s, eventually Macy’s found its way into my heart and won my trust. I admit that since moving to Portland, I haven’t been attending any in store events after putting together my bridal registry (now 4 years ago!).  I’ve only benefited from afar, from recipes the Culinary Council has shared and normal shopping trips. But I’m getting back into it!

This coming Saturday the 14th, the Macy’s Culinary Council is in Portland! Both Nancy Silverton (famously of La Brea Bakery and also  in LA Pizzeria Mozza and Osteria Mozza) and our own Northwest celebrity chef, Tom Douglas (of the Seattle restaurant empire- seriously, I love them all, Dahlia Lounge, Dahlia Bakery, Palace Kitchen, Serious Pie, Serious Biscuit, Lola, Brave Horse Tavern and more- I’ve been to most of his restaurants!) will be in Portland!

Macy's Culinary Council member Nancy Silverton Macy's Culinary Council member Tom Douglas (of the Seattle restaurant empire- seriously, I love them all, Dahlia Lounge, Dahlia Bakery, Palace Kitchen, Serious Pie, Serious Biscuit, Lola, Brave Horse Tavern and more

Tom and Nancy (can I call them so familiarly? 😀 ) will be collaborating at the Macy’s Washington Square at 2 pm at the Housewares at the Macy’s Washington Square, hosting a cooking demo featuring their favorite holiday recipes!

I plan to be there. First of all, to swoon over Tom Douglas and Nancy Silverton and soak up whatever they are imparting to the audience.

In addition, with a purchase of $35* or more in the Home department, you can receive a $10 Macy’s Gift Card**, a special holiday gift and either Tom Douglas’ cookbook The Dahlia Bakery Cookbook, or Nancy Silverton’s cookbook The Mozza Cookbook which the chefs will sign following the demonstration (they will only do signings after the demo). With a purchase of $70* or more in the Home department, receive two $10 Macy’s Gift Cards**, two special holiday gifts, and both The Dahlia Bakery Cookbook, and The Mozza Cookbook.

*One per customer, while supplies last, while time permits.  Seating is first come, first served. Purchase must be made  December 14, 2013 at Macy’s Washington Square
**Macy’s gift card valid Dec 14-21.

How nice is that? I already have some holiday shopping to do, and besides learning from Tom and Nancy I can come back with a gift for myself thanks to gift cards and autographed cookbooks! I particularly have my eye on Tom’s, since I have had the doughnuts that Giada De Laurentiis called the “best thing I ever ate” AND the biscuits from Serious Biscuit and would definitely want to try the recipes. The Tom Douglas’ Dahlia Bakery Donuts are Fried to Order and come with Marscarpone and Strawberry Jam. They are light and pillowy and slighty warm, almost like beignets, but dusted more lightly with brown sugar and perfect for dipping into the fruity and sweet of strawberry and creamy of cheese. And, the biscuit you see just speaks for itself.
Tom Douglas' Dahlia Bakery Donuts, Fried to Order and come with Marscarpone and Strawberry Jam. They are light and pillowy and slighty warm, almost like beignets, but dusted more lightly with brown sugar and perfect for dipping into the fruity and sweet of strawberry and creamy of cheese Tom Douglas does it again. Serious Buttermilk Biscuit and Tabasco black pepper gravy (both soothing me with its creaminess and making my tongue tingle with every bite). I added a smothering of Beecher's cheddar to mine. Here you can see the chicken in its extreme crispness holding up to the drench of spicy gravy

The Details: 2 PM @ Macy’s Washington Square, Housewares, Level 2. Reservations are required as space is limited. To reserve your spot visit: https://macyschefswsq.eventbrite.com

To learn more about the Macy’s Culinary Council and upcoming events, check out macys.com/culinarycouncil, or follow them on Twitter @culinarycouncil  For some example recipe shared by the Council, check out their Pinterest Page, Macy’s Culinary Council

Hope to see you there- or check back next week for my recap!

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Pasta at Rick Gencarelli’s Grassa

July 31, 2013 by 11 Comments

Grassa offers another option in the now super delicious West End area of Southwest 12th and Washington, right next to Lardo (both by Rick Gencarelli, and who I’ve been visiting monthly for their chefwich collaboration for charity) and Racion, and also just across the street from Ruby Jewel and Cheryl’s on 12th, also a block from Jake’s Famous Crawfish, Tasty n Alder and Gruner and if you just walk a block more, Petunia’s Pies & Pastries and Saint Cupcake Galore. You can go to Ringler’s Annex for a whiskey, rum, or bourbon flight besides the usual McMenamins beers, but I’m keeping my eye out also on the in progress Multnomah Whiskey Library. This 3 block radius is kicking!

When I heard Rick was opening up a place devoted to pasta, it was at the top of my must try list, and I was happy I was finally able to go this past weekend. As soon as you walk in the glass door etched with their signature eagle, you are at an ordering counter.

A chalkboard that extends up to the high modern workshop loft ceilings with the menu. We decided to go with food only this time, since I had dragged F over here (well, I did give him 3 multiple choice options I had filtered down, so he did get to pick at the end) after an Oakshire Barrel Aged Beer seminar at the Upper Lip (you can read great coverage of that event from a post by fellow blogger Kris at Beer Musings from Portland).

Rick Gencarelli's Grassa menu, Portland PDX Rick Gencarelli's Grassa menu, Portland PDX

After ordering, you are given a number and seat yourself in the airy space that makes it seem like you are sitting in an extension of their kitchen prep area, or in a cooking class, a combination of industrial modernity and functionality. Look at those extension cords from the ceiling over those prime seats looking into the kitchen and right in front of the pasta machines!

I don’t know how I could resist the temptation of not picking a bite out of those trays of pasta to the right either. Recipes were jotted on a chalkboard – I will try to ignore the amount of butter in the garlic bread I am about to eat.

Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Recipes jotted on a board- I will try to ignore the amount of butter in the garlic bread I am about to eat- at Rick Gencarelli's Grassa interior

I started out with the garlic bread.

Grassa, garlic bread, from Rick Gencarelli

I went with the pasta dish of Radiatore with tomato braised chicken, crisp skin, ricotta, basil. I loved the play on textures with the shapes of the radiatore and savory braised chicken and saved my last bite to be one of those bits of crisp skin.

Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

Vegetarian F had the Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and I was jealous. I love pesto. The pasta was toothy and the hazelnuts gave it some crunch while the mozzarella was the embrace of liquid love on top.
Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli

And yes, in case you were wondering, Grassa translated means “fat” in Italian, so he’s still celebrating it, and I’m right there with him!

Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

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